Traditionally applied spontaneous fermentation was compared with the use of starter cultures to initiate fermentation after dry milling and sterilizing at 1210C for 10 minutes. Lactic acid bacteria (LAB) populations comprised 80% of the total viable bacteria and remained prominent throughout the fermentations, while number of moulds declined as the fermentation progressed. The fermentation meth...

the potential of bulk starter fermentation strategy for production of a cost-effective and safe source of β-galactosidase was investigated. three different bulk starter media with different compositions were selected, and an industrial yogurt starter culture strain, l. bulgaricus dsm 20081 was cultivated in these media under ph-controlled conditions (ph=5.6) at 43°c. the media consisted of 1) b...

Received 24 April 2012; Accepted 7 November 2012 ABSTRACT: The “Encyclopedia of Fermented Fresh Milk” has classified Acidophilus and Bifidus milks as Non-traditional fermented milk products. These products contain Lactobacillus acidophilus and Bifidobacterium spp., respectively, that are known as probiotic microoganisms. In this study, some aspects of acidity development, pH measurement and bac...

The behaviour of Escherichia coli O157:H7 was studied during the manufacture and storage of Iranian white cheese in brine. Cheese was manufactured using pasteurized cow milk and inoculated with E. coli O157:H7 with inoculum level of 103 cfu/ml. Four treatments were designed. Cheeses were made with or without starter culture and kept immersed in 6 or 8% salt brine during ripening and storage. Ch...

The performance of a mixed thermophilic and mesophilic starter culture consisting Streptococcus thermophilus ST1 the Greek indigenous nisin-A-producing Lactococcus lactis subsp. cremoris M78 was evaluated in absence (A: ST1+M78) or presence (B: ST1+M78+H25) Lactiplantibacillus plantarum H25—another ripening strain—under real cheesemaking conditions. Three pilot-scale trials fresh (6-day-old) Ga...

The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB), followed by micrococci. Among the LAB, Lactococcus lactis ssp. lactis and Lactobacillus plantarum were the dominant species, and since the first is not common in ferme...

The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as ...

An anaerobic, mesophilic, syntrophic, propionate-oxidizing bacterium, strain MGP(T), was isolated as a defined co-culture with Methanospirillum hungatei from the methanogenic sludge of a mesophilic upflow anaerobic sludge blanket (UASB) reactor. The strain grew in the presence of propionate, but only in co-culture with methanogens, suggesting that it is an obligately syntrophic bacterium. The o...

Here, we summarize the composition and uses of Schizosaccharomyces pombe media and discuss key issues for consideration in the generation of S. pombe cultures. We discuss the concept of "culture memory," in which the growth state and stress experienced by a strain during storage, propagation, and starter culture preparation can alter experimental outcomes at later stages. We also describe the t...

Traditional preparation of African indigenous vegetables (AIVs) such as black nightshade (Solanum nigrum) and spiderplant (Cleome gynandra) involves either boiling discarding the first water or lengthy boiling. Fermentation is considered a better alternative processing technique due to enhanced retention phytochemical contents sensory properties. However, little known about impact lactic acid f...