Adobera, a genuine, brick-shaped, lightly ripened, unstretched pasta filata-like cheese from Western México, is one of the most important market-share wise but usually made with raw milk and prepared following artisanal procedures. A pasteurized needed to assess its safety guarantee standardized quality features. However, no commercial Adobera culture available, as specific lactic acid bacteria...

Serpa is an ovine raw milk cheese widely appreciated by the consumers. However, products may be seen with reservations in terms of safety or technological defects. To overcome that, addition autochthonous starter culture ensure cheesemaking process optimization and microbiota dominance. In this work, protective performance eleven lactic acid bacteria strains, isolated from Protected Designation...

Lactococcal and streptococcal starter strains are crucial ingredients to manufacture fermented dairy products. As commercial starter culture suppliers and dairy producers attempt to overcome issues of phage sensitivity and develop new product ranges, there is an ever increasing need to improve technologies for the rational selection of novel starter culture blends. Whole genome sequencing, spur...

background and objectives: importance of development of novel probiotic fermented milk and challenge made for its acceptability is well known. in this research, the impact of different inoculation sizes of yogurt and dl-type starter culture (mesophilic and thermophilic lab) on titratable acidity, viscosity, sensorial and microbial properties of fermented milk was investigated; and finally, prob...

the harmful effects of many chemical food preservatives are well established, so this has triggered interest in natural methods of preservation. monolaurin, a monoester of lauric acid, founds naturally in some foods and has various antiviral and antibacterial activities. evaluation of the effects of monolaurin separately and in combination with lactic acid bacteria (lab) starter culture on grow...

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased...

Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota o...

The characterization of autochthonous Saccharomyces cerevisiae strains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because...

This study combined moist airtight storage of moist grain with pig feed fermentation. Starter cultures with the potential to facilitate both technologies were added to airtight stored moist crimped cereal grain, and the impact on storage microflora and the quality of feed fermentations generated from the grain was investigated. Four treatments were compared: three based on moist barley, either ...