Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat,...

The aim of the present study was to identify the game-related statistics that allow discriminating between starters and nonstarter players in women's basketball when related to winning or losing games and best or worst teams. The sample comprised all 216 regular season games from the 2005 Women's National Basketball Association League (WNBA). The game-related statistics included were 2- and 3- ...

In recent years, there has been an increasing amount of literature on genre-based approaches to writing instruction. However, scant attention has been paid to the use of genre-based scaffolding in the realm of academic writing. Hence, in an attempt to tackle the problems prevalent in academic writing, this study set out to investigate the effect of genre-based scaffolding through sentence start...

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...

The effects of playing time on performance changes were examined in National Collegiate Athletic Association Division I women basketball players. Twelve basketball players (age = 20.6 ± 1.5 years; height = 178.0 ± 8.2 cm; weight = 74.1 ± 8.1 kg) were assessed before (PRE) and at the end of the regular basketball season (POST). Assessments included squat power; vertical jump (VJ) power; 20-secon...

Antioxidants having a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity in rice mold starters, which are used for the preparation of various Japanese fermented foods, and their effectiveness against the expression of blood adhesion molecules were examined. An antioxidant was isolated from the rice mold starters used for shochu and identified as pyranonigrin-S (PG-S) by (1)H-NMR, ...

The growing interest of the winemaking industry on the use of non-Saccharomyces starters has prompted several studies about the physiological features of this diverse group of microorganisms. The fact that the proposed use of these new starters will almost invariably involve either simultaneous or sequential inoculation with Saccharomyces cerevisiae has also driven the attention to the potentia...

In this study, we investigated the multifunctionality (microbial starters and probiotics) of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The ability of the probiotic strains to survive oro-gastrointestinal stresses ...

Abstract There is currently no information available on the variation in anthropometric and performance characteristics of starters non-starters elite Gaelic football. The aim current study was to determine if variations exist for male football players with respect position playing role (starter or non-starter). One-hundred-and-sixty-two footballers from six teams underwent assessments. Players...

BACKGROUND Shui communities of southwest China have an extensive history of using wild plants as starters (Xiaoqu) to prepare fermented beverages that serve important roles in interpersonal relationships and cultural events. While the practice of using wild plants as starters for the preparation of fermented beverages was once prevalent throughout China, this tradition has seen a decline nation...