Notions of core, support, and inversion of a soft set have been defined and studied. Soft approximations are soft sets developed through core and support and are used for granulating the soft space. Membership structure of a soft set has been probed in and many interesting properties are presented. We present a new conjecture to solve an optimum choice problem. Our Example 31 presents a case wh...

in the present study, the effects of milk supplementation on growth and viability of yogurt (streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (lactobacillus acidophilus and bifidobacteria) were studied during yogurt production and 33 days of refrigerated storage. the incubation time to reach ph = 4.5 was greatly affected by the addition of milk ...

increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. the aim of the present study was to evaluate the interactions (growth behavior and s...

OBJECTIVE The purpose of this study was to compare cognitive flexibility abilities, stress, and anxiety between starters and non-starter athletes. METHODS A total of 30 male professional-soccer and 40 professional-baseball athletes were recruited. Wisconsin Card Sorting Test (WCST) and Trail Making Test A & B (TMT A & B) were administered to assess cognitive flexibility during competition. Th...

A Lactobacillus delbrueckii subsp. bulgaricus HP1 strain with high exopolysaccharide activity was selected from among 40 strains of lactic acid bacteria, isolated from kefir grains. By associating the Lactobacillus delbrueckii subsp. bulgaricus HP1 strain with Streptococcus thermophilus T15, Lactococcus lactis subsp. lactis C15, Lactobacillus helveticus MP12, and Sacharomyces cerevisiae A13, a ...

The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied. Three batches of »salsiccia« were produced using different starter mixtures (Lactobacillus sakei G20 and Staphylococcus xylosus S81; L. sakei G20 and S. xylosus S142; L. sakei G20 and S. xylosus S206), while ...

The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect o...

BACKGROUND: A limited number of studies have investigated the inclusion of amino acids in calf starter. OBJECTIVES: This study was aimed to evaluate different levels of crude protein in starter and supplement- ing some protected amino acids on efficiency, health status and blood metabolites of dairy calves and to com- pare it with unprotected amino acids. <st...

Starter cultures are those microorganisms (bacteria, yeasts, and molds or their combinations) that initiate and carry out the desired fermentation essential in manufacturing cheese and fermented dairy products such as Dahi, Lassi, Yogurt, Sour cream, Kefir, and Koumiss amongst others. Starter culture is defined as “an active microbial preparation, deliberately added to initiate desirable change...