Recognized to confer health benefits to consumers, probiotics such as Lactobacillus acidophilus are commonly incorporated into fermented dairy products worldwide; among which yogurt is a popular delivery vehicle. To materialize most of the putative health benefits associated with probiotics, an adequate amount of viable cells must be delivered at the time of consumption. However, the loss in th...

Two Saccharomyces cerevisiae strains were tested as the starter yeasts in a traditional cachaça distillery. The strains used were S. cerevisiae UFMG-A829, isolated from a cachaça fermentation process, and S. cerevisiae K1V1116, obtained from the wine industry. The permanence of each strain in the fermentation must was determined by RAPD (Random Amplified Polymorphic DNA)-PCR, with primer M13. B...

Im vorliegenden Beitrag wird der Standard und das Werkzeug eCH0096 BPM Starter Kit vorgestellt. Standard und Werkzeug wurden in der Schweiz ausgehend von der E-Government-Strategie des Bundes erarbeitet. Es war eCH, das Standardisierungsorgan der Schweiz zu E-Government und E-Health, welches das Standard Werkzeug in der Geschäftsarchitekturund -prozessgruppe von eCH entwickelte. Eine Nutzung is...

The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occu...

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...

When Dr. Acton asked me last summer to give a lecture in this meeting, he made me the following suggestion: “Personally, I would like to hear about your life’s research in the area of meat preservation by fermentation and dehydration, and about the importance of bacteria in this process.” So, following his suggestion, let me tell you today about my research on starter cultures, an endeavour in ...

Abstract One of the current significant environmental challenges that have to be dealt with majority farmer in Indonesia, especially those on Gayo highlands - is absence an optimal utilization coffee by-products or waste, which deliberately produced a great amount during processing. The are located middle regions Aceh province and widely known as most extensive arabica plantation all over total...

Aim. To develop the composition of a functional fermented product for therapeutic and preventive nutrition based on propionic acid bacteria enriched with carbohydrate-containing component – honey. Materials methods. The study objects were lyophilized starter (Propionibacterium freudenreichii subsp. shermanii), milk, honey samples made basis these components. We used physico-chemical methods (de...

UNLABELLED A method is described for growth of a Lactobacillus plantarum starter culture in jars of commercially available pasteurized fresh-pack kosher dill cucumbers so that jars can be used to inoculate commercial scale cucumber fermentation tanks. A procedure is also described to transfer lactic acid bacteria from frozen storage in MRS broth into cucumber juice and commercial jars of kosher...

This study analyzed discussion in an online conference that supplemented class discussion within a traditional graduate level educational psychology course. At least once during the online discussion, each student in the course assumed the role of a starter who initiated a discussion as well as the role of a wrapper who concluded a discussion. Various quantitative measures were recorded to comp...