The complete genome sequence of Staphylococcus succinus 14BME20, isolated from a Korean fermented soybean food and selected as a possible starter culture candidate, was determined. Comparative genome analysis with S. succinus CSM-77 from a Triassic salt mine revealed the presence of strain-specific genes for lipid degradation in strain 14BME20.

Enturire is an alcoholic sorghum- and honey-based beverage traditionally produced by spontaneous fermentation. Its fermentation process is lengthy (5-7 days), does not guarantee product quality and safety and thus necessitates use of pure starter cultures. This study compared a modified production process of Enturire, with honey added at the start to the traditional one (honey added 3 days into...

In this study two wet microalgae cultures and one dried microalgae culture were co-digested in different proportions with sewage sludge in mesophilic and thermophilic conditions. The aim was to evaluate if the co-digestion could lead to an increased efficiency of methane production compared to digestion of sewage sludge alone. The results showed that co-digestion with both wet and dried microal...

The enzymatic activity responsible for crystalline cellulose degradation (Avicelase activity) by a mesophilic clostridium (strain C7) was present in culture supernatant fluid but was not detected in significant amounts in association with whole cells or in disrupted cells. Cells of the mesophilic clostridium lacked cellulosome clusters on their surface and did not adhere to cellulose fibers. Th...

This work focused on glycerol exploitation for biogas and hydrogen production. Anaerobic digestion of pure glycerol was studied in a continuous stirred tank reactor (CSTR), operated under mesophilic conditions (35C) at various organic loading rates. The overall operation of the reactor showed that it could not withstand organic loading rates above 0.25 g COD L d, where the maximum biogas (0.42 ...

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 bacterial counts were monitored when these micro-org...

Concurrent in vivo and in vitro studies were conducted to evaluate urea (U), soybean meal (SBM), ground soybeans (RAW), extruded soybeans (ES) or extruded soybeans plus urea (ES + U) as primary supplemental N sources in starter diets for Holstein steers. Three groups of 48 Holstein steers each were fed five different starter diets to 181 kg BW in three experimental periods over 2 yr. Average da...

Aims: This study was conducted to isolate, identify and screen microorganisms associated with soy iru for the ability to be used as starter in the fermentation of soya bean (Glycine max) to produce soy iru. Study Design: To control the fermentation of soya bean (Glycine max) to produce soya iru using functional starter culture in order to improve the quality of the product. Place and Duration o...

17 Oscypek is a traditional Polish, scalded-smoked cheese, with a protected designation of origin 18 (PDO) status manufactured from raw sheep's milk without starter cultures in the Tatra Mountains 19 region of Poland. This study was undertaken in order to get some insight on the microbiota which 20 develops and evolves during the manufacture and ripening stages of Oscypek. To this end, we made ...