Undefined mesophilic mixed (DL-type) starter cultures are composed of predominantly Lactococcus lactis subspecies and 1-10% Leuconostoc spp. The composition of the Leuconostoc population in the starter culture ultimately affects the characteristics and the quality of the final product. The scientific basis for the taxonomy of dairy relevant leuconostocs can be traced back 50 years, and no docum...

Rheological, textural, and sensory properties of kefirs with inulin were analysed. Besides, the effect of skim milk powder (SMP) and milk fat substitution was examined by high performance (HP) and native inulin. One-third of SMP was substituted by native (IQ) or HP (TEX!, HPX) inulin. Hardness of kefir with IQ inulin was lower than that with HP inulins or pure SMP. Analysis of cohesiveness and ...

The aim of this study was to examine the effect different incubation times on shelf life kefir. For purpose, kefir samples were first incubated for 8, 12, 18, 24 and 36 hours, creating 5 groups. It then stored at 4±1°C 21 days.. Microbiological (Lactobacillus spp., Lactococcus yeast), chemical (pH, titratable acidity), sensory analyses groups performed during storage period. Lactobacillus (7.80...

Traditional dry fermented sausages are manufactured without addition of starter cultures in small-scale processing units, their fermentation relying on indigenous microflora. Characterisation and control of these specific bacteria are essential for the sensory quality and the safety of the sausages. The aim of this study was to develop an autochthonous starter culture that improves safety while...

Fermentation is an environmentally friendly method to improve feed quality. Fermented liquid feed and airtight stored moist crimped cereal grain systems that are of increasing importance in agricultural practice were studied. Both rely on spontaneous microbial developments with poorly understood population dynamics, resulting in unpredictable final quality. Temperature, fermentation time and in...

The aim of the study was to evaluate the biogenic amine (BA) content of Ciauscolo salami made with and without the use of a selected started culture. Two batches of salami were made following the guidelines of the Protected Geographical Indications: with and without adding a commercial starter culture made of Lactobacillus plantarum and Staphylococcus xylosus. Six samples of salami per batch we...

Antitumor activity of milk kefir and soy milk kefir in tumor-bearing mice. Liu JR, Wang SY, Lin YY, Lin CW. Nutr Cancer. 2002;44(2):183-7. Laboratory of Chemistry and Technology of Animal Science, Department of Animal Science, National Taiwan University, Taipei, Taiwan, Republic of China. [email protected] Abstract The effects of oral administration of milk and soy milk kefirs on tumor growt...