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Sample records for yoghurt starter cultures

  1. The Effect of Starter Culture Producing Exopolysaccharide on Physicochemical Properties of Yoghurt

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    Anatoli Cartasev

    2017-12-01

    Full Text Available The purpose of this research was to investigate the impact of indigenous starter culture capable to synthesize exopolysaccharides (EPSs on physicochemical properties of yoghurt. Two starter cultures, EPS-producing and non-EPS-producing, were developed from the autochthonous lactic acid bacteria strains by pairwise combining Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus strains. In the present study the ropy strain of Streptococcus thermophilus CNMN LB-50 was incorporated in EPS-producing starter culture. The microstructure, viscosity, EPS amount, structural properties and syneresis of yoghurt samples were assessed. It has been established that the EPS-producing starter culture provided a reduction of structural degradation and increased degree of structural recovery after deformation. Besides, it was observed that the use of EPS synthesized starter culture in yoghurt production restrains the syneresis of the gel.

  2. The Effect of MSG (Monosodium Glutamate Addition on The Quality of Yoghurt Frozen Culture Starter Viewed Viability, pH Value and Acidity

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    Aris Sri Widati

    2012-02-01

    Full Text Available The objective of this study was to investigate wether the effect of percentage monosodium glutamat addition on the quality of yoghurt frozen culture starter viewed viability, pH value and acidity.The experimental design used in this study was Randomised Complete Design and the treatment were four levels of monosodium glutamate concentration respectively 0% (without monosodium glutamat 10%, 15% and 20% from medium. Each treatment were three times replicated. The research result showed that the difference of monosodium glutamate concentration  did not gave a significant effect (P>0.05 on viability of yoghurt frozen culture starter and acidity of yoghurt made by frozen culture starter but it gave a significant effect (P<0.05 on pH value. It can be concluded that different monosodium glutamate concentration had a different quality on frozen culture starter yoghurt. The addition of monosodium glutamate up to 20% necessarily indicate increase on quality of yoghurt frozen culture starter. Keywords: culture starter yoghurt, freezing, cryoprotectant

  3. Nutritional evaluation of yoghurt prepared by different starter ...

    African Journals Online (AJOL)

    Yoghurt was prepared with two different types of starter cultures; Lactobacillus bulgaricus and Lactobacillus acidophilus. The preparation was made by 3, 4 and 5% concentrations. It was stored at 4°C for 12 days. To analyze the effect of the two different cultures and their concentrations on the properties of yoghurt, different ...

  4. The Organoleptic and Physic Characteristics and Lactic Acid Contents of Yoghurt with Commercial Starter Added Bifidobacteria bifidum

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    Tatik Khusniati

    2012-10-01

    Full Text Available Bifidobacteria bifidum is probiotic bacteria which inhibit negative bacteria in human ulcer. Adding B. bifidum in commercial yoghurt starter, may increase yoghurt quality. To know yoghurt quality, organoleptic and physic characteristics and lactic acidcontents of yoghurt with commercial starter added B. bifidum was observed. B. bifidum concentrations added were 1:4, 2:4, 3:4 (v/v. Organoleptic characteristics were conducted by 18 panelists, physics were visually detected and lactic acid contents were by titration method. The results show that accepted yoghurt characteristics were yoghurt with commercial starter added B. bifidum 1:4 (v/v, and fat yoghurt were more acceptable than that skim. The higher B. bifidum concentrations used, the stronger flavours (after expiry date and colours (at and after expiry date of yoghurt, while yoghurt homogenity decreased (at and after expiry date. Fat yoghurt flavours were stronger than that of skim. The higher B. bifidum concentrations and storage times, the higher yoghurt lactic acid contents. Lactic acid contents of fat yoghurt with various starters, were higher than that skim at storage 0-15 days. The fat yoghurt lactic acid contents were 0.99%-1.44%, while that skim were 0.95-1.20%. Based on organoleptic and physic characteristics and lactic acid contents, fat yoghurt were more acceptable that that skim.

  5. Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt

    NARCIS (Netherlands)

    Settachaimongkon, Sarn; Valenberg, van Hein J.F.; Gazi, Inge; Nout, M.J.R.; Hooijdonk, van Toon C.M.; Zwietering, Marcel H.; Smid, Eddy J.

    2016-01-01

    The objectives of this study were to evaluate the growth and survival of the model probiotic strain Lactobacillus plantarum WCFS1 in co-culture with traditional yoghurt starters and to investigate the impact of preculturing on their survival and metabolite formation in set-yoghurt. L. plantarum

  6. Improving Quality of Yoghurt By Irradiation

    International Nuclear Information System (INIS)

    Sallam, E.M.; Nasr, E.H.; Shawki, H.A.

    2012-01-01

    This investigation was carried out to study the possibility to utilize gamma irradiation to activate starter culture during incubation period and prolong the shelf-life of yoghurt. Starter culture of yoghurt was subjected to gamma irradiation with 10, 15, 20, 25, 30, 35, 40 and 45 Gy to activate the starter then yoghurt was made. Effect of irradiation dose on titratable acidity and the sensory evaluation of all samples were evaluated during incubation period. The obtained results indicated that the irradiation doses 30, 35 and 40 Gy activated the starter and caused significant decreased of incubation period from 4 h to 3.5 h while irradiation doses that less than 30 Gy and more than 40 Gy did not significantly effect. Yoghurt samples were subjected to gamma irradiation with 1.5, 2.5 and 3.5 kGy to prolong the shelf-life of yoghurt samples. The sensory, microbial and chemical properties of yoghurt samples were evaluated during cold storage. The obtained results indicated that the counts of total viable bacteria, molds and yeasts were decreased by applying gamma irradiation. Irradiation treatment caused significant decrease in acidity. The overall acceptability scores, total solid and ph value of all treatments were gradually decreased as the storage period proceeded while total nitrogen of all treatments was not affected. In addition, treatments of yoghurt with 1.5, 2.5 and 3.5 kGy prolonged the shelf-life to 20, 28 and 36 days as compared to 12 days for control treatment

  7. Probiotic Yoghurts From Ultrafiltered Concentrated Milk

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    Kozludzhova Siyka

    2015-12-01

    Full Text Available In this paper, yoghurts from ultrafiltered concentrated whole milk with a volume reduction ratio 0, 2 and 3 with three different probiotic yoghurt starters were obtained. Their physiological, microbiological and rheological properties were examined. The concentrated probiotic yoghurts had high concentration of viable cells of the probiotic strain Lactobacillus delbrueckii ssp. bulgaricus (over 1010cfu/cm3. For the preparation of concentrated probiotic yoghurts the most appropriate volume reduction ratio was 2. The probiotic yoghurts with starters MZ2 and 1CM had the best structure. The concentrated probiotic yoghurts with all starters are functional foods.

  8. Simultaneous growth and metabolite production by yoghurt starters and probiotics: a metabolomics approach

    NARCIS (Netherlands)

    Settachaimongkon, S.

    2014-01-01

    The main objective of this research was to investigate the simultaneous growth and metabolite production by yoghurt starters and different probiotic strains, i.e. Lactobacillus rhamnosus GG, Bifidobacterium animalis subsp. lactis BB12 and Lactobacillus

  9. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.

    Science.gov (United States)

    Settachaimongkon, Sarn; Nout, M J Robert; Antunes Fernandes, Elsa C; Hettinga, Kasper A; Vervoort, Jacques M; van Hooijdonk, Toon C M; Zwietering, Marcel H; Smid, Eddy J; van Valenberg, Hein J F

    2014-05-02

    Proto-cooperation between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus is one of the key factors that determine the fermentation process and final quality of yoghurt. In this study, the interaction between different proteolytic strains of S. thermophilus and L. delbrueckii subsp. bulgaricus was investigated in terms of microbial growth, acidification and changes in the biochemical composition of milk during set-yoghurt fermentation. A complementary metabolomics approach was applied for global characterization of volatile and non-volatile polar metabolite profiles of yoghurt associated with proteolytic activity of the individual strains in the starter cultures. The results demonstrated that only non-proteolytic S. thermophilus (Prt-) strain performed proto-cooperation with L. delbrueckii subsp. bulgaricus. The proto-cooperation resulted in significant higher populations of the two species, faster milk acidification, significant abundance of aroma volatiles and non-volatile metabolites desirable for a good organoleptic quality of yoghurt. Headspace SPME-GC/MS and (1)H NMR resulted in the identification of 35 volatiles and 43 non-volatile polar metabolites, respectively. Furthermore, multivariate statistical analysis allows discriminating set-yoghurts fermented by different types of starter cultures according to their metabolite profiles. Our finding underlines that selection of suitable strain combinations in yoghurt starters is important for achieving the best technological performance regarding the quality of product. Copyright © 2014 Elsevier B.V. All rights reserved.

  10. STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE

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    Ana LEAHU

    2017-06-01

    Full Text Available In this paper we focus on the results of a study regarding the evaluation of the sensory characteristics and consumers’ acceptance of unsweetened yoghurt with carrot juice. The yoghurts were obtained considering three carrot juice levels (10%, 20% and 30%, respectively and two starter cultures. Carrot yoghurt was prepared in the laboratory by adding carrot juice to milk and inoculated with a 3% yoghurt culture. The effects of the carrot juice on the sensory quality and consumers’ aceptance of the yoghurt samples were determined. The data obtained on various parameters were statistically analyzed.

  11. Production And Some Properties Of Curd A Yoghurt-Like Product Manufactured By Potato Juice And Milk

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    O. Aygun

    2017-07-01

    Full Text Available In this study a type of curd a yoghurt-like product YLP was prepared by potato juice and milk and some of its physico-chemical microbiological and sensory properties were examined. Analyses were applied to four yoghurt groups consisting of YLPs manufactured by using milk and potato juice at different ratios 0.5 for YLP1 1 for YLP2 and 1.5 for YLP3 and yoghurt produced using starter culture control group. Lactobacillus spp. and Lactococcus spp. numbers in all yoghurt samples manufactured by potato juice showed increase after the seventh day. The YLP manufactured by potato juice at a ratio of 0.5 was most preferred by panelists among the other YLP samples and most similar to yoghurt with starter culture.

  12. Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt.

    Science.gov (United States)

    Settachaimongkon, Sarn; van Valenberg, Hein J F; Gazi, Inge; Nout, M J Robert; van Hooijdonk, Toon C M; Zwietering, Marcel H; Smid, Eddy J

    2016-10-01

    The objectives of this study were to evaluate the growth and survival of the model probiotic strain Lactobacillus plantarum WCFS1 in co-culture with traditional yoghurt starters and to investigate the impact of preculturing on their survival and metabolite formation in set-yoghurt. L. plantarum WCFS1 was precultured under sublethal stress conditions (combinations of elevated NaCl and low pH) in a batch fermentor before inoculation in milk. Adaptive responses of L. plantarum WCFS1 were evaluated by monitoring bacterial population dynamics, milk acidification and changes in volatile and non-volatile metabolite profiles of set-yoghurt. The results demonstrated that sublethal preculturing did not significantly affect survival of L. plantarum WCFS1. On the other hand, incorporation of sublethally precultured L. plantarum WCFS1 significantly impaired the survival of Lactobacillus delbrueckii subsp. bulgaricus which consequently reduced the post-acidification of yoghurt during refrigerated storage. A complementary metabolomics approach using headspace SPME-GC/MS and (1)H NMR combined with multivariate statistical analysis revealed substantial impact of sublethally precultured L. plantarum WCFS1 on the metabolite profiles of set-yoghurt. This study provides insight in the technological implications of non-dairy model probiotic strain L. plantarum WCFS1, such as its good stability in fermented milk and the inhibitory effect on post-acidification. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Community dynamics of complex starter cultures for Gouda-type cheeses and its functional consequences

    NARCIS (Netherlands)

    Erkus, O.

    2014-01-01

    Lactic acid bacteria (LAB) are used as starter and adjunct cultures for the production of artisanal and industrial fermented milk products such as yoghurt and cheese. Artisanal fermentations is propagated with the transfer of an inoculum from old batch of fermented food to the new batch

  14. Nigerian indigenous yoghurt (kindirmo) production using ...

    African Journals Online (AJOL)

    user

    2011-01-24

    Jan 24, 2011 ... The production of Nigerian indigenous yoghurt (kindirmo) using Lactobacillus bulgaricus and. Streptococcus thermophilus mutants as starter culture was investigated. The results of milk fermentations using L. bulgaricus and S. thermophilus mutant isolates when compared with their wild- type strains ...

  15. Nigerian indigenous yoghurt (kindirmo) production using ...

    African Journals Online (AJOL)

    The production of Nigerian indigenous yoghurt (kindirmo) using Lactobacillus bulgaricus and Streptococcus thermophilus mutants as starter culture was investigated. The results of milk fermentations using L. bulgaricus and S. thermophilus mutant isolates when compared with their wildtype strains (control) indicated that the ...

  16. Technological and Genomic Analysis of Roles of the Cell-Envelope Protease PrtS in Yoghurt Starter Development

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    Hui Tian

    2018-04-01

    Full Text Available The cell-envelope protease PrtS was proved to be efficient in optimal bacterial growth and fast acidification in pure culture, while its positive effect on the performance of mixed-cultures in milk fermentation was not defined. The aim was to analyze effects of the PrtS on the symbiosis between strains during yoghurt production and cold storage. Two Streptococcus thermophilus strains, KLDS3.1012 and KLDS SM, and two different proteolytic strains of Lactobacillus delbrueckii subsp. Bulgaricus, L7 and L12, were used. Technological properties (viability, acid production, and proteolysis were determined. Comparative genomics was used to analyze the proteolytic system (cell-envelope protease, transport system, intracellular peptidase of Streptococcus thermophilus strains. S. thermophilus KLDS SM possesses an intact gene encoding PrtS (A9497_00420, which was not found in the genome of S. thermophilus KLDS3.1012. This gene is the main difference in the proteolytic system between the two genomes. PrtS endowed KLDS SM high levels of viability during fermentation and cold storage. When combined with a weaker lactobacillus strain during fermentation, the acceleration of acid production of mixed-culture by KLDS SM would start at an earlier time. KLDS SM increased the post-acidification of yoghurts during cold storage, but the pH was steadily maintained during 14–28 days. Results suggest that strains of Streptococcus thermophilus with strong proteolytic ability could be used in a wide range of dairy production. The present study provided data for yoghurt starter development from the point of view of proteolysis.

  17. Antimicrobial susceptibility of starter culture bacteria used in Norwegian dairy products.

    Science.gov (United States)

    Katla, A K; Kruse, H; Johnsen, G; Herikstad, H

    2001-07-20

    Commercial starter culture bacteria are widely used in the production of dairy products and could represent a potential source for spread of genes encoding resistance to antimicrobial agents. To learn more about the antimicrobial susceptibility of starter culture bacteria used in Norwegian dairy products, a total of 189 isolates of lactic acid bacteria were examined for susceptibility to ampicillin, penicillin G, cephalothin, vancomycin, bacitracin, gentamicin, streptomycin, erythromycin, tetracycline, chloramphenicol, quinupristin/dalfopristin, ciprofloxacin, trimethoprim and sulphadiazine using Etest for MIC determination. Most of the isolates (140) originated from 39 dairy products (yoghurt, sour cream, fermented milk and cheese), while 49 were isolated directly from nine commercial cultures. The bacteria belonged to the genera Lactobacillus, Lactococcus, Leuconostoc and Streptococcus. Only one of the 189 isolates was classified as resistant to an antimicrobial agent included in the study. This isolate, a lactobacillus, was classified as high level resistant to streptomycin. The remaining isolates were not classified as resistant to the antimicrobial agents included other than to those they are known to have a natural reduced susceptibility to. Thus, starter culture bacteria in Norwegian dairy products do not seem to represent a source for spread of genes encoding resistance to antimicrobial agents.

  18. Survival of Lactobacillus bulgaricus and Bifidobacterium animalis in yoghurts made from commercial starter cultures during refrigerated storage

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    Eva Dudriková

    2017-01-01

    Full Text Available All over the world, fermented dairy products have been consumed for nutrition and maintenance of good health for a very long time. This study evaluated the survival of Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium animalis ssp. lactis BB-12 in yoghurts after the manufacturing during the shelf-life up to 21 days at 4 °C, which is mostly accepted by the consumers. The titratable acidity and pH showed the same patterns of increase or decline after manufacturing and storage of yoghurts. There was a significant difference (p <0.05 in acidity between yoghurts in glass bottle and plastic cup. The increase in numbers of lactobacilli and bifidobacteria and their survival during storage time were dependent on the species and strain of associative yoghurt bacteria (control-only yoghurt lactic acid bacteria and experimental containing except yoghurt culture also Bifidobacterium animalis ssp. lactis BB-12 and on the packaging material (glass bottle versus plastic cup. It was observed, that counts of bifidobacteria were lower than counts of Lactobacillus delbrueckii ssp. bulgaricus (190 to 434 x 107 at 1d and slowly increased (p <0.001 at maximum level on day 7 (294.3 - 754 x 107 and then slowly declined to 6.33 x 107 in glass bottle and 2.33 x 107 in plastic cups, respectively. Lactobacillus delbrueckii ssp. bulgaricus multiplied better in glass bottles than in plastic cups, as observed during experimental period in-group with Bifidobacterium animalis ssp. lactis BB-12. At the end of the storage period at 4 ºC, viable counts of lactobacilli were higher (p <0.001 in glass bottles. Al the yoghurts, contained the recommended levels of lactobacilli and bifidobacteria (107 cfu.g-1 at the end of storage period (21 d. 

  19. Yoghurt Production Using Soyamilk

    International Nuclear Information System (INIS)

    Faraj, A.K.; Atella, S.G.; N'gang'a, M.W.

    1999-01-01

    Soyamilk was extracted from soaked dehulled crushed soyabeans by mixing with water and then filtering using a muslim cloth to separate the milk from residue. The filtered soyamilk was then pasteurised to inactivate anti-nutritional factors and undesirable enzymes. The extracted soyamilk had a lower acidity (0.03%) and fat content (1.0%) than cows milk (0.14 and 3.5% acidity and fat content respectively). Organoleptic (sensory) evaluation was carried by a panel and the results were analysed using the Anova an mean separation by using Duncan's Multiple Range test. Quality attributes of soyamilk that were significant (P > 0.05) affected were consistency and flavour. A 75:25 (cow milk:soyamilk) was not significantly different from 100% cow milk. The 25:75 cow milk:soyamilk and 100% soyamilk were not acceptable because of poor consistency and objectionable flavour. The fermented soyamilk yoghurt had a higher acceptability rating than fresh soyamilk. The sensory evaluation results showed that the 75:25 and 50:50 ( cow to soyamilk) yoghurt were not significantly (P > 0.05) different from the control (100% cow yoghurt). The 25:75 and 0:100 (cow milk:soyamilk yoghurt) had low rating and categorised as poor. By increasing the sugar content and amount of emulsifier (gelatin), the acceptability of 25:75 and 0:100 soyamilk yoghurt was improved. Fermentation using yoghurt starter culture improved the flavour and taste

  20. A Study On Effect Of Added Neutralisers On Starter Culture Growth In Fermented Milks

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    Rajanna.M

    2017-06-01

    Full Text Available The Dairy starter culture is referred to carefully selection of desirable microorganisms. Those are intentionally added to milk during conversion into cheese dahi yoghurt and other fermented dairy products to bring about specific changes in the appearance body and texture flavor and desired organoleptic characteristics of the final product. The quality of milk itself has an important bearing on the growth of starter organisms. The mastitis milk has abnormal in composition and such milk with high salt concentration does not support the growth of starter culture that leads to production of poor quality of fermented dairy products with week body.. The presence of certain neutralizing substances performed in milk has found to interfere with growth of starters. There was a definite lag in the growth of the starter organisms as well as acid development when neutralizers were added to raw milk samples. This may be due to the bacteriostatic effect of added neutralizers. But discrepancy was seen to the greatest extent in the case of neutralized mastitis and highly advanced lactation milks and to a lesser degree on the early lactation milk obtained on the 4th and 5th days.

  1. Development and sensory evaluation of soy milk based yoghurt.

    Science.gov (United States)

    Trindade, C S; Terzi, S C; Trugo, L C; Della Modesta, R C; Couri, S

    2001-03-01

    Yoghurts were prepared by fermentation of soy milk using a mixed starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus. Soy milk at 9 degrees Brix was homogenised under pressure (17 MPa) and fermented with and without addition of sucrose (2.0 and 2.5 g per 100 g) for 4, 5, 6 and 7 hours. The yoghurts were evaluated in terms of sensory quality, pH, titrable acidity, phytic acid and oligosaccharides: A yoghurt with the best sensory quality was obtained using the homogenised soy milk with 2% sucrose addition and fermented for 6 h. Lactobacillus bulgaricus and Streptococcus thermophilus did not produce phytases and alpha-galactosidases at the experimental conditions, consequently, phytic acid and galactosides were not affected by the process.

  2. The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production

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    Radulović Zorica

    2014-01-01

    Full Text Available The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA fish oil fortification on the sensory quality of yoghurt. Three variants of yoghurt were produced using starter cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark, and the potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade as follows: (1 without omega-3 PUFA; (2 with 100 mg/l omega-3 PUFA; and (3 with 200mg/l omega-3 PUFA. The survival of potential probiotic Lb. plantarum 564, the changes of starter bacteria counts, changes of pH values, as well as sensory evaluation, were examined during 3 weeks of yoghurt storage. Cells of Lb. plantarum 564 were maintained at >108 cfug−1. Starter bacteria counts were >107 cfug−1 for streptococci and >106 cfug−1 for lactobacilli. The changes of pH were within normal pH of fermented milks. Sensory evaluation showed that all variants of yoghurt produced with Lb. plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had a high sensory quality (above 90% of maximal quality, and which did not change significantly throughout the examined storage period. Although the sensory quality of the control sample was evaluated as better, the experimental samples fortified with fish oil were also characterized with very acceptable sensory properties. Results of high viability of potential probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory properties, indicate that this strain can be successfully used in the production of yoghurt fortified with PUFA omega-3 fish oil as a new functional dairy product. [Projekat Ministarstva nauke Republike Srbije, br. III 046010 i br. 046009

  3. The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana

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    Fortune Akabanda

    2014-01-01

    Full Text Available Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities. Following the determination of technological properties, Lactobacillus fermentum 22-16, Lactobacillus plantarum 8-2, Lactobacillus helveticus 22-7, and Leuconostoc mesenteroides 14-11 were used as single and combined starter cultures for Nunu fermentation. Starter culture fermented Nunu samples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging to Lactobacillus helveticus, L. plantarum, L. fermentum, and Leu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL was observed for 50% Leu. mesenteroides, 40% L. fermentum, 41% L. helveticus, 27% L. plantarum, and 10% Ent. faecium species. In starter culture fermented Nunu samples, all amino acids determined were detected in Nunu fermented with single starters of L. plantarum and L. helveticus and combined starter of L. fermntum and L. helveticus. Consumer sensory analysis showed varying degrees of acceptability for Nunu fermented with the different starter cultures.

  4. SENSORY EVALUATION AND SURVIVAL OF PROBIOTICS IN MODIFIED BANANA FLOUR YOGHURT DURING STORAGE [Evaluasi Sensori dan Sintasan Probiotik dalam Yoghurt Tepung Pisang Modifikasi selama Penyimpanan

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    Widaningrum3

    2013-06-01

    Full Text Available Modified uli banana flour (MUBF rich in resistant starch as prebiotic source was formulated in yoghurt making to substitute skim milk at various concentrations i.e. 40, 50, 60, and 70%. Yoghurts were prepared using Lactobacillus bulgaricus and Streptococcus thermophilus as the starter cultures. The objective of this study was to determine the maximum MUBF concentration to produce yoghurt with good sensory quality and good number of surviving probiotics (Bifidobacterium bifidum and Lactobacillus plantarum BSL in non-pasteurized and pasteurized (90ºC, 30 minutes MUBF yoghurt during 4 week of storage at 10ºC. Hedonic rating and ranking test on yoghurt attributes (aroma, taste, consistency, texture, color and overall preference performed by 35 untrained panelists showed that yoghurt produced with 70% MUBF substitution achieved good preferences in all of the attributes ranging from neutral to like. The pH value of the product decreased with increase in MUBF concentration. In addition, titratable acidity (TA, expressed as % lactic acid, increased. Survival of both probiotics in 70% MUBF yoghurt either in the pasteurized synbiotic or non-pasteurized yoghurts were still relatively high at week 4. The yoghurt still contains 108 CFU/ml of lactic acid bacteria, although this was a log decrease from the initial count. Therefore, the MUBF yoghurt was promising as synbiotic yoghurt based on the probiotic counts throughout 4 week of storage, which was higher than the minimum level recommended (106 CFU/ml to provide the beneficial effect.

  5. Kajian Kualitas Yogurt Menggunakan Starter Komersil (Lactobacillus Bulgaricus)

    OpenAIRE

    Yurliasni, Yurliasni

    2007-01-01

    The objective of this experiment was to study the quality of yoghurt produced by using a commercial starter culture of lactobacillus bulgaricus. Raw milk which was prepared by mixing 12 % powder milk into distilled water was placed into 12 Erlenmeyer glasses of 250 ml each. The glasses were divided into 3 groups of 4 glasses each as replications. Each group of milk in the glasses was added 3 different levels of 5; 7.5 and 10 % of commercial starter of L. bulgaricus. After well mixing, the Erl...

  6. Minimising generation of acid whey during Greek yoghurt manufacturing.

    Science.gov (United States)

    Uduwerella, Gangani; Chandrapala, Jayani; Vasiljevic, Todor

    2017-08-01

    Greek yoghurt, a popular dairy product, generates large amounts of acid whey as a by-product during manufacturing. Post-processing treatment of this stream presents one of the main concerns for the industry. The objective of this study was to manipulate initial milk total solids content (15, 20 or 23 g/100 g) by addition of milk protein concentrate, thus reducing whey expulsion. Such an adjustment was investigated from the technological standpoint including starter culture performance, chemical and physical properties of manufactured Greek yoghurt and generated acid whey. A comparison was made to commercially available products. Increasing protein content in regular yoghurt reduced the amount of acid whey during whey draining. This protein fortification also enhanced the Lb. bulgaricus growth rate and proteolytic activity. Best structural properties including higher gel strength and lower syneresis were observed in the Greek yoghurt produced with 20 g/100 g initial milk total solid compared to manufactured or commercially available products, while acid whey generation was lowered due to lower drainage requirement.

  7. Microstructure and Textural Properties of Yoghurts Produced by Exopolysaccharides- Producing Starter Cultures

    DEFF Research Database (Denmark)

    Zhang, Lanjun

    conferred a ropy texture and resulted in yoghurts with decreased water holding capacity and an open microstructure. In addition, one of the LB strains with high amounts of EPS producing capacity improved water retention, when it was combined with an ST strain that produced negligible amounts of EPS...

  8. Use of alternative raw materials for yoghurt production | Farinde ...

    African Journals Online (AJOL)

    Soymilk and maize steep water were used as alternative raw materials to cow milk and commercial starter, respectively, for production of yoghurt. The cow milk used was both Fresh milk and dried powdered milk (DANO). The cost of production of the yoghurt samples as well as their chemical, microbial and organoleptic ...

  9. Viscosity changes of probiotic yoghurt with transglutaminase during storage

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    Iličić Mirela D.

    2008-01-01

    Full Text Available The aim of this study was to determine the effect of the quantity of transglutaminase as well as conditions of its application (direct, or after activation by milk heating for 2 h at 40°C and for 1 min at 80°C, on yoghurt viscosity manufactured from two kinds of low fat milk (0.1 % w/w fat and 0.5% w/w fat during 10 days of storage. The fermentation in both series started after the adequate amounts of probiotic starter culture ABT-4 (Chr. Hansen A/S Denmark were added to the milk at 43°C. After milk fermentation at pH 4.5, probiotic yoghurt samples were cooled to 8°C, gently homogenized and packed in plastic containers and stored for 10 days, at +4oC. Viscosity of all samples was measured at 5°C on a Haake Rheostress 600 viscosimeter. On the basis of the obtained results it can be concluded that yoghurt samples produced with low level of transglutaminase activated prior to fermentation have significantly better rheological properties than the samples produced without activation and yoghurt control. Generally, the application of low level transglutaminase in low - fat yoghurt production improves overall rheological properties of the final product.

  10. PRODUKSI YOGHURT SHITAKE (YOSHITAKE SEBAGAI PANGAN KESEHATAN BERBASIS SUSU [Production of Yoghurt Shiitake (Yoshitake as a Dairy-Based Nutraceutical Food

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    Indratininingsih1

    2004-04-01

    Full Text Available The objective of this project was to produce shiitake-containing yoghurts as nutraceutical food. Preliminary analysis was conducted to measure nutrient contents of shiitake followed by evaluation of shiitake’s addition on the growth of yoghurt bacteria and probiotics. Yoghurt fermentation was conducted at 420C until pH reached 4.5. Culture starter used were Lactobacillus bulgaricus, Streptococcus thermophillus and Lactobacillus casei with proportion of 1:1:1. During fermentation, acidification rate, pH, titratable acidity, total of yoghurt bacteria, total of probiotics, and concentration of lentinan in the products were measured. The result showed that shiitake powder contains crude protein (22.35%, starch (16,66%, fat (11,56%, ash (7.73%, dry matter (87.57%, dietary fibre (33.35% and unsoluble dietary fibre (5.45%. The result also showed that supplementation of 4% shiitake powder support the growth of probiotics L. casei and resulting in growth optimum at 1.26 x 109 cells/ml and 2.86 x 109 cells/ml after incubation of 6 and 10 hours respectively. Time needed to reach pH 4.5 of yoghurt supplemented with 4% shiitake powder was achieved after 7 hours of incubation as compared to 8 hours for the unsupplemented one. Total number of probiotics after fermentation of yoghurt with 4% shiitake was higher (7.16 x 109 cells/ml as compared to the control at 5.3 x 109 cells/ml. Lentinan analysis in yoghurt showed that supplementation 4% of shiitake powder resulted in the highest lentinan accumulation at 22.8% compared with 2.3% for control and 2.9% for 2% shiitake supplementation. It can be concluded that yoghurt shiitake could be applied as nutrient food due to its high nutritious and lentinan content in the product.

  11. Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk

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    Metin Guldas

    2010-12-01

    Full Text Available The main purpose of this research was to monitor the influence of the powdered Cyanobacterium Spirulina platensis addition to plain yoghurt and the yoghurt containing Lactobacillus acidophiluson survival of the microbiota during the refrigerated storage. The cell viability of yoghurt starter cultures (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and Lactobacillus acidophilus under refrigeration conditions in yoghurts prepared with (0.5 or 1.0 (w/w % and without the addition of Spirulina powder was investigated. The yoghurts were prepared under hygienic laboratory conditions and their pH and acidity were controlled during the process. The samples of yoghurts were stored at 4 °C and investigated on days 1, 5, 10, 15, 20, 25 and 30. Viable counts of the lactic acid bacteria were above 6 cfu g-1of all “spirulina powder” added samples whereas control yoghurt samples contained lower lactic acid bacteria count at the end of the storage period. Addition of 1 % Spirulina platensis powder into the yoghurts did not cause significant differences on the viable lactic acid bacteria (p≤0.05. The results showed the positive effect of S. platensis powder on the survival of the lactic acid bacteria during storage of yoghurt (P≤0.05. The sensory analysis was also performed for the yoghurt samples. Sensory scores of 0.5 % spirulina powder added yoghurt samples were better than 1 % spirulina powder added ones. It was determined that spirulina powder added yoghurt is a good medium of lactic acid bacteria during the 30 days of refrigerated storage.

  12. Optimasi Konsentrasi Fruktooligosakarida untuk Meningkatkan Pertumbuhan Bakteri Asam Laktat Starter Yoghurt (CONCENTRATION OPTIMIZATION OF FRUCTOOLIGOSACCHARIDES TO INCREASE GROWTH OF LACTIC ACID BACTERIA YOGHURT STARTER

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    Raden Haryo Bimo Setiarto

    2017-09-01

    Full Text Available Fructooligosaccharides are prebiotic source that widely used in food products, such as: fermented milk and infant formula. Prebiotics are food components that cannot be digested in the digestive tract enzymatically. However, they can be fermented by probiotic bacteria in the colon. This study aimed to determine the optimum concentrations of fructooligosaccharides in order to increase the growth of lactic acid bacteria yogurt starter (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus. Optimation concentration of fructooligosaccharides on the growth of Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophillus can be determined based on OD (optical density, TPC (Total Plate Count, total lactic acid content and pH value. Suplementation of fructooligosaccharides 1 % (w/v on the media MRSB increased significantly the growth of L. acidophilus, L.bulgaricus, S. thermophilus. Furthermore, L. acidophilus, L. bulgaricus and S. thermophilus experienced exponential growth phase during incubation period from 6 to 18 hours. Fermentation of L. acidophilus, L. bulgaricus, S. thermophilus in MRSB medium supplemented by fructooligosaccharides decreased the pH value of the formation of organic acids from 6.00 to 4.00. ABSTRAK Fruktooligosakarida adalah sumber prebiotik yang banyak digunakan dalam produk pangan olahan seperti susu fermentasi dan susu formula. Prebiotik adalah komponen bahan pangan fungsional yang tidak dapat dicerna di dalam saluran pencernaan secara enzimatik sehingga akan difermentasi oleh bakteri probiotik dalam usus besar. Penelitian ini bertujuan menentukan konsentrasi optimum fruktooligosakarida untuk meningkatkan pertumbuhan bakteri asam laktat starter yoghurt (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus. Konsentrasi optimum fruktooligosakarida pada pertumbuhan Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophillus dapat

  13. Degradation kinetics of seven organophosphorus pesticides in milk during yoghurt processing

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    LI-YING BO

    2011-03-01

    Full Text Available Bovine milk spiked with seven organophosphorus pesticides, i.e., dimethoate, fenthion, malathion, methyl parathion, monocrotophos, phorate and trichlorphon, was fermented at 42 °C with commercial directed vat set (DVS starters to investigate the degradation kinetics of the pesticides during yoghurt processing. The spiked pesticides were extracted from the prepared samples with an organic solvent and analyzed by gas chromatography after purification. Based on published results that the degradation kinetics of pesticides is first order, the rate constant of degradation and the half live period of the pesticides were calculated. The results indicated that degradation of the pesticides in milk during yoghurt processing were enhanced by one or both starters, except for malathion, and the two commercial DVS starters had different influences on the degradation kinetics of the pesticides.

  14. Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt

    NARCIS (Netherlands)

    Settachaimongkon, S.; Valenberg, van H.J.F.; Winata, V.; Wang, X.; Nout, M.J.R.; Hooijdonk, van A.C.M.; Zwietering, M.H.; Smid, E.J.

    2015-01-01

    The objective of this study was to investigate the effect of preculturing of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB12 under sublethal stress conditions on their survival and metabolite formation in set-yoghurt. Prior to co-cultivation with yoghurt starters in milk,

  15. Effect of using different probiotic cultures on properties of Torba (strained yoghurt

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    Harun Kesenkaş

    2010-03-01

    Full Text Available The viability of Lactobacillus casei LAFTI® L26, Bifidobacterium animalis subsp. lactis LAFTI® B94 and Lactobacillus acidophilus LAFTI® L10, their proteolytic activities and effects on chemical, textural and sensory properties of Torba yoghurts were assessed during 14 days of storage at 4 °C. These probiotic cultures were separately added after the fermentation of milk with yoghurt culture but prior to packaging of the product. Probiotic bacteria reached the recommended level of 6 log cfu/g in Torba yoghurt except B. animalis subsp. lactis B94. The addition of probiotic bacteria resulted in an appreciable proteolytic activity but also textural defects due to the lower total solid content in the final product.

  16. DETERMINATION OF QUALITY PROPERTIES OF DIET ACIDOPHILUS BIFIDUS YOGHURT AND DIET YOGHURT

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    Oğuz GÜRSOY

    1999-03-01

    Full Text Available Diet yoghurt and diet Asidophilus bifidus yoghurt were produced from cow milk and fat ratio was decreased below 1 %. In production of diet Asidophilus bifidus yoghurt, freeze dried DVS culture which contains normal yoghurt bacteria (Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus and therapeutic lactic acid bacteria (Lactobacillus acidophilus and Bifidobacteria was used. In production of diet yoghurt, normal yoghurt bacteria were used. Chemical, microbiological and sensory properties of these products were determined and compared. Generally, except the consistency sensed in mouth, chemical, microbiological and sensory properties were approximately same. Finally, these products were healthier than other yoghurt products, because of the amount of low fat and containing therapeutic bacteria.

  17. Chemical Composition and Rheological Properties of Set Yoghurt Prepared from Skimmed Milk Treated with Horseradish Peroxidase

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    Yan Wen

    2012-01-01

    Full Text Available The aim of this work is to determine the impact of an enzymatic treatment on the fermentation and rheological properties of set yoghurt prepared from skimmed milk. Skimmed bovine milk was treated with horseradish peroxidase added at the level of 645 U per g of proteins in the presence (addition level of 7.8 mmol per L of milk or absence of ferulic acid as a cross-linking agent, and used to prepare set yoghurt with commercial direct vat set starter culture. The evaluation showed that the treatment of skimmed milk with horseradish peroxidase enhanced its apparent viscosity, and storage and loss moduli. The prepared yoghurt contained protein, fat and total solids at 3.49–3.59, 0.46–0.52 and 15.23–15.43 %, respectively, had titratable acidity of 0.83–0.88 %, and no significant difference in the composition was found among the yoghurt samples (p>0.05. Compared to the control yoghurt, the yoghurt prepared from the milk treated with horseradish peroxidase had a higher apparent viscosity, storage and loss moduli and flow behavior indices, especially when ferulic acid was added. Yoghurt samples from the skimmed milk treated either with horseradish peroxidase only or with the additional ferulic acid treatment had better structural reversibility, because their hysteresis loop area during rheological analysis was larger (p<0.05.

  18. The Use of Starter Cultures in Traditional Meat Products

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    Marta Laranjo

    2017-01-01

    Full Text Available Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products’ quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

  19. Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

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    Lilian A Gogo

    2012-04-01

    Full Text Available Normal 0 false false false EN-US X-NONE X-NONE High protein yoghurt was made from whole milk, fortified with egg white (30% v/v and skim milk powder at 12% (w/v. Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v, were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v. The blended premixes were pasteurized at 74ºC for 4 seconds, cooled and then inoculated with 3% (w/v Direct Vat Set yoghurt starter culture at 45ºC. After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control.

  20. Effect of Preservative on the Shelf Life of Yoghurt Produced from Soya Beans Milk

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    Uduak G. AKPAN

    2007-09-01

    Full Text Available This study concentrated on the effects of preservatives on shelf life of yoghurt produced from Soya beans milk. The yoghurt was produced by heating Soya beans milk slurry, cooled and incubated with starter culture. After the required yoghurt has been formed, sugar, flavour and preservatives were added. Study of the effect of preservatives revealed that Sodium benzoate preservative used at 20mg/ml give the best (optimum preservation on both shelf and refrigeration storage for 15 and 21 days respectively. This is because the inhibitive ability of Sodium benzoate at lower temperature is higher than that of Potassium metabisulphate preservative. The study also revealed that 40mg/ml concentration of the combined preservatives gives the best (optimum concentration level for both shelf and refrigeration storage with pH values of 3.92 and 4.01 respectively after 14 days fermentation. The preservatives concentration added are within the threshold values specified by Standard Organization of Nigeria (SON and National Agency for Food Administration and Control (NAFDAC.

  1. Effects of selected factors on rheological and textural properties of probiotic yoghurt

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    Jovana Glušac

    2011-03-01

    Full Text Available The aim of this work was to study the influence of inulin (1 %, combination of inulin (1 % and acacia honey (4 %, heat treatment of milk, and storage time on the rheological and textural properties of probiotic yoghurt. Rheological properties were assessed trough viscosity, syneresis and texture (firmness, consistency, cohesiveness and index of viscosity. Yoghurt was prepared from milk (1,5 % fat with added inulin (1% before heat treatment at 85 °C for 20 min or 95 °C for 10 min. After cooling to 55 °C honey (4 % was added. Samples were inoculated using probiotic starter culture (70 % w/w Streptococcus thermophilus, 10 % w/w Lactobacillus bulgaricus, 10 % w/w Lactobacillus acidophilus, 10 % w/w Bifidobacterium ssp.. Yoghurt samples were held on +5 °C during 21 days. Measurements of pH value, lactic acid, viscosity, syneresis, and textural properties were done after 1, 7, 14 and 21 days of storage. The results of this study show that honey addition significantly decreased fermentation time compared to fermentation time of control samples or samples containing inulin. Furthermore, addition of honey and inulin to milk caused significant lower syneresis (p<0,05 during storage time, while there was no significant influence on viscosity and texture of final product. The applied heat treatment of milk had no significant influence on rheological properties of probiotic yoghurt.

  2. The effect of addition of selected vegetables on the microbiological, textural and flavour profile properties of yoghurts.

    Science.gov (United States)

    Najgebauer-Lejko, Dorota; Tabaszewska, Małgorzata; Grega, Tadeusz

    2015-01-01

    Vegetables, apart from having high nutritional value, also contain considerable amounts of dietary fibre and other components, which may affect physico-chemical properties of fermented milks, e.g. viscosity, texture, susceptibility to syneresis, flavour profile etc. The present work was established to study the effect of selected vegetables addition on the rheological, textural, microbiological and flavour profile parameters of yoghurts. The vegetable preparations (carrot, pumpkin, broccoli and red sweet pepper) were added (10% w/w) to the processed cow's milk fermented with DVS yoghurt culture. Texture profile analysis, determination of viscosity, susceptibility to syneresis and descriptive flavour evaluation were conducted at the 1st, 7th and 14th day after production. Additionally, microbiological studies were performed for 28 days, at 7-day intervals. The highest apparent viscosity and adhesiveness were obtained for the carrot yoghurt, whereas yoghurt with pumpkin was the least susceptible to syneresis. The other texture parameters were not affected by the addition of vegetables. Broccoli and red sweet pepper flavours were dominating in the fermented milks fortified with these vegetables, whereas carrot and pumpkin flavours were less distinctive. Yoghurt supplemented with red sweet pepper got the highest sensoric acceptability. The number of starter bacteria was not influenced by the vegetable additives, except for pumpkin yoghurt, which contained lower population of lactobacilli. Among all tested vegetables, carrot additive had the greatest potential to improve yoghurt structure, whereas red sweet pepper imparted the most acceptable flavour.

  3. Development of a goat fermented milk with probiotics starter culture

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    Aldo Hernández-Monzón

    2016-07-01

    Full Text Available The goat milk for their multiple properties nutraceutical and for the high yield of their derived products, it represents an interesting commercial alternative for the elaboration of special fermented milk. At the present time the probiotics starter culture for their proven properties are used thoroughly in the elaboration of fermented milk. Keeping in mind these antecedents this work had as objective to develop a fermented milk of goat with characteristic probiotics, good acceptability and appropriate shelf life using the starter culture Lactobacillus casei, Lactobacillus acidophilus jointly with the starter culture of the yogurt. It was carried out a design of experiment of response surface (22 with the independent variables, starter culture dose (1.5 to 2.5% and the relationship of starter culture of yogurt: probiotics starter culture 1:3 at 1:5. As variable answers they took: the viability, the acidity and the sensorial indicators. The formulation selected with the best characteristics was conserved to temperature of 4 oC for the evaluation of the storage life. The best formulation was the 2% starter culture with a relationship of 1:4. The fermented milk was evaluated of “I like” and its viability was above the therapeutic minimum until the 21 days (log (UFC/ml of 8.8 at 7.0.

  4. Textural properties of low-fat set-type yoghurt depending on mTG addition

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    Lívia Darnay

    2016-07-01

    Full Text Available Our aim was to determine how 0.5-2 U/g non-inactivated mTG affects the pH development and apparent viscosity during fermentation. Furthermore we wished to examine how the enzyme addition could change protein structure, gel strength and sensory characteristics by healthy low-fat set-type yoghurt product. Therefore commercial mTG enzyme preparation was added in different concentrations (0.5-2.0 U/g, in 0.5 U/g steps to 1.5 % bovine milk simultaneously with DVS starter culture. Our study revealed that enzyme dosage (0.5-2 U/g protein had no impact on pH development and apparent viscosity during fermentation when manufacturing low-fat (1.5 % set-type yoghurt. The addition of mTG contributed to 38 % more whey retention with incorporation of β-casein, and caused 44 % higher gel strength up to a level of 1 U/g protein.

  5. Starter Cultures: Uses in the Food Industry

    DEFF Research Database (Denmark)

    Hansen, Egon Bech

    2014-01-01

    Starter cultures are preparations of microorganisms serving as inoculants for the production of fermented foods. The production of cheese, yogurt, fermented milk, wine, sauerkraut, hams, and sausages occurs through the use of starter cultures that are consistent, predictable, and safe. The cultures...... provide the food products with a multitude of properties. Acidification of the food matrix is a primary property in a large number of food fermentations. Acidification activity often will be used to define packaging size and the unit of activity, whereas other characteristics differentiate a culture from...

  6. Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

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    Irena Barukčić

    2017-01-01

    Full Text Available The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter. The intent was also to investigate whether it is plausible to use a combined inoculum (kefir grains and starter in order to obtain a kefir with improved characteristics in terms of sensory and rheological characteristics. Kefir samples were produced at 25 °C and 35 °C by using starter culture XPL-1, kefir grains and their combinations. All of the produced kefir samples were analysed for acidity, total dry matter, ethanol content, syneresis, viscosity and were sensory evaluated by a specially trained panel. There were no significant differences considering the total dry matter, syneresis, ethanol content and acidity. Excess viscosity was observed in samples produced by starter culture at 35 °C, which was described as untypical, yoghurt like and unsatisfactory by a sensory panel. The sample produced at 25 °C by equal amounts of kefir grains and starter culture received the highest scores at sensory evaluation and showed the best potential for optimizing the further use. Further investigations need to focus on examining kefir properties during the storage period, especially regarding microbiological and sensory properties, ethanol content and texture profile.

  7. The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt

    NARCIS (Netherlands)

    Settachaimongkon, S.; Nout, M.J.R.; Antunes Fernandes, E.C.; Hooijdonk, van A.C.M.; Zwietering, M.H.; Smid, E.J.; Valenberg, van H.J.F.

    2014-01-01

    The influence of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB12 in cofermentation with traditional starters on metabolite formation in set yoghurt was evaluated. Microbial activity during fermentation and refrigerated storage was investigated by monitoring bacterial

  8. Evaluation on Performances of Yoghurt Used Modern Technology Versus Natural One

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    W Sayang Yupardhi

    2015-01-01

    Full Text Available Abstract. A research for studying performances (aromatics including colour, taste, smell, texture and its financial benefit of milk products i.e. yoghurt which used modern technology versus the natural one was conducted at PT Prima Rasa, Denpasar. The research consisted of two treatments (A = modern technology and B = natural technology. The objective of the research were: 1 to study the differences of aromatic and financial benefit of yoghurt with modern technology versus the natural one, 2 to use as a reference in the future on milk products business, and 3 to increase the quantity and quality of yoghurt and income per capita in the Bali Island. In this research, yoghurt production which used modern technology (treatment A used some ingredients i.e. fresh milk, skimmed milk, starter (imported Lactic Acid Bacteria from Canada and modern equipments i.e. electric incubator for milk fermentation. While the natural technology (treatment B used a slightly different ingredients and equipments i.e. non imported starter and non electric incubator (ampel bamboo. The starter used was lactic acid bacteria naturally found in the ampel bamboo as incubator at once. The incubator was covered with aged banana leaf on the fermentation processes. These ingredients and equipments were very easy to find, available through the year and cheap. There were six replicates in each treatment. Data obtained were analyzed with t test and financial benefit was analyzed descriptively.  Results of the research showed that yoghurt aromatics which used natural technology was 14.29% significantly higher than modern one but its texture was 20.31% or significantly lower. The differences did not seem to cause difference on the taste between them. The average taste score was the same (7.1, indicating that both treatments had the same taste. The financial benefit of the natural yoghurt was much higher (90.74% than that of the modern one (127.40% versus 10.80%.   Key words: yoghurt

  9. Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt.

    Science.gov (United States)

    Yadav, Vijesh; Gupta, Vijay Kumar; Meena, Ganga Sahay

    2018-05-01

    Studied the effect of culture (2, 2.5 and 3%), ultrafiltered (UF) retentate addition (0, 11, 18%), total milk solids (13, 13.50, 14%) and heat treatments (80 and 85 °C/30 min) on the change in pH and titratable acidity (TA), sensory scores and rheological parameters of yoghurt. With 3% culture levels, the required TA (0.90% LA) was achieved in minimum 6 h incubation. With an increase in UF retentate addition, there was observed a highly significant decrease in overall acceptability, body and texture and colour and appearance scores, but there was highly significant increase in rheological parameters of yoghurt samples. Yoghurt made from even 13.75% total solids containing nil UF retentate was observed to be sufficiently firm by the sensory panel. Most of the sensory attributes of yoghurt made with 13.50% total solids were significantly better than yoghurt prepared with either 13 or 14% total solids. Standardised milk heated to 85 °C/30 min resulted in significantly better overall acceptability in yoghurt. Overall acceptability of optimised yoghurt was significantly better than a branded market sample. UF retentate addition adversely affected yoghurt quality, whereas optimization of culture levels, totals milk solids and others process parameters noticeably improved the quality of plain set yoghurt with a shelf life of 15 days at 4 °C.

  10. Functional implications of the microbial community structure of undefined mesophilic starter cultures.

    Science.gov (United States)

    Smid, Eddy J; Erkus, Oylum; Spus, Maciej; Wolkers-Rooijackers, Judith C M; Alexeeva, Svetlana; Kleerebezem, Michiel

    2014-08-29

    This review describes the recent advances made in the studies of the microbial community of complex and undefined cheese starter cultures. We report on work related to the composition of the cultures at the level of genetic lineages, on the presence and activity of bacteriophages and on the population dynamics during cheese making and during starter culture propagation. Furthermore, the link between starter composition and starter functionality will be discussed. Finally, recent advances in predictive metabolic modelling of the multi-strain cultures will be discussed in the context of microbe-microbe interactions.

  11. Starter cultures for cereal based foods.

    Science.gov (United States)

    Brandt, Markus J

    2014-02-01

    Fermented cereals play a significant role in human nutrition in all parts of the world where cereals grow. These fermentations are started spontaneously or there have been traditional techniques developed in order to keep starter cultures for these processes alive. With the growing impact of industrial microbiology during 20th century this traditional starter culture propagation was replaced often, especially in the dairy industry, by the use of pure, frozen or freeze-dried cultures grown on microbial media. In contrast to the production of ethanol from cereals, in sourdough a pasteurization step before inoculation is avoided due to gelatinization of starch and inactivation of endogenous enzymes. Therefore cultures must be competitive to the relatively high microbial load of the cereal raw materials and well adapted to the specific ecology determined by the kind of cereal and the process conditions. Less adapted cultures could be used, but then the process of back-slopping of cultures is limited. Although cereal fermentations take the biggest volume among fermented foods, only for sourdoughs commercial cultures are available. Copyright © 2013 Elsevier Ltd. All rights reserved.

  12. Physical Properties of Yoghurt During Storage at 4ºC

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    Abdul Manab

    2012-02-01

    Full Text Available The purpose of this research was to find out physical properties of yogurt during storage at 4ºC. Yoghurt starters were using Lactobacillus bulgaricus FNCC 0041 and Streptococcus thermophilus FNCC 0040 (1:1. Yoghurt starter was inoculated on 10% (w/v of skim milk and 10% (w/v of skim milk which contained 5% (w/v of sucrose, incubated at 42ºC for 6 hours then storage at 4ºC for 30 days. The result showed that posacidification until 6 days storage, pH tend constant between 6 days and 30 days. Until 9 days texture tend constant, but after 9 days storage texture tend decreasing. Storage yogurt at 10˚C for 12 hours before 4˚C gave higher viscosity, viscosity tend constant until 30 days storage. Water Holding Capacity increasing until 6 days storage, after 6 days tend constant. Sineresis increasing until 6 days storage, after 6 days tend constant. It concluded that physical properties of yogurt gave a little changes on first week storage, after that tend constant until 30 days storage.   Keywords: yogurt, pH, Texture, Viscosity, Water Holding Capacity, Sineresis

  13. Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production

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    Andreja Leboš Pavunc

    2012-01-01

    Full Text Available The use of commercial starter cultures in fresh cheese production from pasteurized milk results in the loss of typical characteristics of artisan fresh cheese due to the replacement of complex native microbiota with a defined starter culture. Hence, the aim of this research is to isolate and characterize dominant lactic acid bacteria (LAB in artisan fresh cheese and to evaluate their capacity as autochthonous starter cultures for fresh cheese production. Fifteen most prevalent Gram-positive, catalase-negative and asporogenous bacterial strains were selected for a more detailed characterization. Eleven lactic acid bacterial strains were determined to be homofermentative cocci and four heterofermentative lactobacilli. Further phenotypic and genotypic analyses revealed that those were two different LAB strains with high acidifying and proteolytic activity, identified as Lactobacillus fermentum A8 and Enterococcus faecium A7. These two autochthonous strains, alone or in combination with commercial starter, were used to produce different types of fresh cheese, which were evaluated by a panel. Conventional culturing, isolation, identification and PCR-denaturing gradient gel electrophoresis (PCR-DGGE procedures, applied to the total fresh cheese DNA extracts, were employed to define and monitor the viability of the introduced LAB strains and their effect on the final product characteristics. Production of fresh cheese using a combination of commercial starter culture and selected autochthonous strains resulted in improved sensorial properties, which were more similar to the ones of spontaneously fermented fresh cheese than to those of cheese produced with only starter culture or selected strains. After 10 days of storage, that cheese retained the best sensorial properties in comparison with all other types of cheese. The presence of inoculated autochthonous and starter cultures and their identification was demonstrated by DGGE analysis. The obtained

  14. Development of an autochthonous starter culture for spreadable goat cheese

    Directory of Open Access Journals (Sweden)

    Florencia FRAU

    Full Text Available Abstract The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 (Lactobacillus fermentum with high acidifying activity, CRL1803 (Lactobacillus fermentum with high proteolytic activity, CRL1808 (Lactobacillus rhamnosus with production of exopolysaccharide and CRL1785 (Enterococcus faecium with diacetyl-acetoin production. The selected strains showed qualities that make them useful as starter culture in the elaboration of spreadable cheese. This starter culture is an alternative that allows obtaining differentiated products. The inclusion of CRL1808 strains seems to improve the rheology and texture, excluding the use of additives.

  15. Use of Protein Hydrolysates in Industrial Starter Culture Fermentations

    Science.gov (United States)

    Ummadi, Madhavi (Soni); Curic-Bawden, Mirjana

    Lactic acid bacteria (LAB) have been used as starter cultures for fermenting foods long before the importance of microorganisms were recognized. The most important group of LAB are the lactococci, lactobacilli, streptococci, and pediococci. Additionally, bifidobacteria have been included as a probiotic, providing added value to the product. Since the genera involved are so diverse, the nutritional requirements (energy, carbon and nitrogen sources) differ significantly between and within species. Designing an optimum fermentation medium for production of active and vigorous LAB starter cultures and probiotics requires selecting the right raw ingredients, especially protein hydrolysates that can provide adequate nutrients for growth and viability. This chapter attempts to describe the application of various commercial protein hydrolysates used for production of dairy and meat starter cultures, with special emphasis on meeting the nitrogen requirements of industrially important LAB species.

  16. DRY COMPOSITION OF STARTER CULTURES FORM LACTIC ACID MICROORGANISMS

    Directory of Open Access Journals (Sweden)

    At. Kraevska

    2014-03-01

    Full Text Available The purpose of this work is to investigate the possibility of producing of lyophilized lactic acid starter Lb. plantarum strain 226/1, designed for a starter culture in the production of pickles. The results of our studies demonstrate achievement of this goal by the specified process parameters.

  17. Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages

    Directory of Open Access Journals (Sweden)

    Enver Baris Bingol

    2014-11-01

    Full Text Available The effect of starter culture combinations on the quality of Turkish type dry fermented sausage (sucuk were evaluated during ripening and storage periods. Sucuk formulations were produced without (control and with three different starter culture combinations; i Staphylococcus carnosus+Pediococcus pentosaceus, ii Staphylococcus carnosus+ Lactobacillus sakei, and iii Staphylococcus carnosus+Pediococcus pentosaceus+Lactobacillus sakei. Analysis of microbiological, physico-chemical and lipase enzyme levels of samples were conducted until the 60th day. Interactions among the presence of lipolytic starter cultures, lipase enzyme levels and thiobarbituric acid reactive substances were also evaluated both in ripening and drying periods. There were apparent differences on microbiological and chemical properties between samples prepared with starters and control. It has been concluded that the use of lipolytic starter cultures in suitable combination would have positive effect on the acceleration of ripening and improvement of the quality of dry fermented sausages.

  18. Microbial ecology and starter culture technology in coffee processing.

    Science.gov (United States)

    Vinícius de Melo Pereira, Gilberto; Soccol, Vanete Thomaz; Brar, Satinder Kaur; Neto, Ensei; Soccol, Carlos Ricardo

    2017-09-02

    Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world, with over 600 billion cups served per year. Before coffee cherries can be traded and processed into a final industrial product, they have to undergo postharvest processing on farms, which have a direct impact on the cost and quality of a coffee. Three different methods can be used for transforming the coffee cherries into beans, known as wet, dry, and semi-dry methods. In all these processing methods, a spontaneous fermentation is carried out in order to eliminate any mucilage still stuck to the beans and helps improve beverage flavor by microbial metabolites. The microorganisms responsible for the fermentation (e.g., yeasts and lactic acid bacteria) can play a number of roles, such as degradation of mucilage (pectinolytic activity), inhibition of mycotoxin-producing fungi growth, and production of flavor-active components. The use of starter cultures (mainly yeast strains) has emerged in recent years as a promising alternative to control the fermentation process and to promote quality development of coffee product. However, scarce information is still available about the effects of controlled starter cultures in coffee fermentation performance and bean quality, making it impossible to use this technology in actual field conditions. A broader knowledge about the ecology, biochemistry, and molecular biology could facilitate the understanding and application of starter cultures for coffee fermentation process. This review provides a comprehensive coverage of these issues, while pointing out new directions for exploiting starter cultures in coffee processing.

  19. Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

    Science.gov (United States)

    Latorre-Moratalla, M.L.; Bover-Cid, Sara; Veciana-Nogués, M.T.; Vidal-Carou, M.C.

    2012-01-01

    Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measures to control aminogenesis during meat fermentation. Although with variable effectiveness, several works show the ability of some starters to render biogenic amine-free sausages. In this paper, the effect of different starter culture is reviewed and the factors determining their performance discussed. PMID:22586423

  20. Control of biogenic amines in fermented sausages: role of starter cultures

    Directory of Open Access Journals (Sweden)

    Mariluz eLatorre-Moratalla

    2012-05-01

    Full Text Available Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measures to control aminogenesis during meat fermentation. Although with variable effectiveness, several works show the ability of some starters to render biogenic amine-free sausages. In this paper, the effect of different starter culture is reviewed and the factors determining their performance discussed.

  1. Towards the development of a common starter culture for fufu and usi (edible starch: Screening for potential starters

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    Kubrat A. Oyinlola

    2016-04-01

    Full Text Available Fermented cassava products like fufu and usi are important staple foods in many African homes. Natural fermentation time is usually long resulting in slower acidification and inconsistent nutritional composition of products which could be overcome with the use of starter culture. However, most available starters are used for single food fermentation and are uneconomical. This necessitates the development of a starter culture for multiple related food products to reduce cost. Hence, this study aimed at screening for potential starters in the development of a common starter culture for fufu and usi.Fresh, peeled, chipped and grated cassava tubers were spontaneously fermented and lactic acid bacteria were isolated from the fermenting mash at 24 hour intervals. Ninety eight (98 isolates were randomly picked. Lactobacillus plantarum had highest occurrence (50.0% in both fermentations.All selected isolates did not hydrolyze starch, but produced linamarase and pectinase. Fermenting pH ranged between 6.50 and 3.58 during 72 hours fermentation. Lactic acid concentration ranged from 1.10 g/L to 1.78 g/L at 24 hours, 1.22 g/L to 2.45 g/L at 48 hours and 0.57 g/L to 2.55 g/l at 72 hours. The highest hydrogen peroxide concentration produced was 629 µg/L at 24 hours while the least was 136 µg/L at 72 hours. 1.08 g/L of diacetyl was the least concentration produced at 24 hours while the highest was 2.86 g/L at 48 hours.Five potential starters were identified as Lactobacillus pentosus F2A, L. plantarum subsp. argentolarensis F2B, L. plantarum F2C, L. plantarum U2A and L. paraplantarum U2C.

  2. Mixed culture engineering for steering starter functionality

    NARCIS (Netherlands)

    Spuś, Maciej

    2016-01-01

    Undefined mixed complex starter cultures are broadly used in Gouda-type cheese production due to their robustness to phage predation, resilience for changes in environmental conditions and aroma compounds production ability during ripening. These microbial communities of lactic acid bacteria

  3. Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu.

    Science.gov (United States)

    Feng, Z; Huang, S; Ai, Z W; Zhang, M; Zhai, S; Chen, X

    2016-03-01

    The technological properties of 22 micrococcus strains from traditional fermented Kedong sufu were evaluated in order to develop autochthonous starter cultures. The proteolytic, autolytic and lipolytic activity, salt tolerance, production and degradation of the biogenic amines of six Micrococcus luteus, nine Kocuria kristinae and seven Kocuria rosea were evaluated. The results indicated that these micrococcus strains exhibited a certain technological diversity, and the results also indicated the best properties to be used in mixed starter cultures. Based on the above findings, two sets of autochthonous starters were formulated. Considering the physicochemical properties and sensory characteristics of sufu, the maturation period of sufu was shortened by 30 days. The profiles of free amino acids and peptides partly revealed the mechanism of sensory quality and shorter ripening time of sufu manufactured using autochthonous mixed starters. Compared to back-slopping fermentation, sufu manufactured with selected autochthonous starter cultures exhibited lower levels of total biogenic amines. The selected strains could be used as starter to avoid the accumulation of high concentrations of biogenic amines while also maintaining typical sensory characteristics and preserving the autochthonous strains of the traditional Kedong sufu. The maturation times of Kedong sufu were shortened by 30 days with application of the autochthonous starter. Autochthonous mixed starters can reduce the generation of biogenic amines, speed up the sufu maturation process and preserve typical sensory quality. Furthermore, the rotation of two sets of mixed starter cultures can effectively resist phage attack during the production of sufu. © 2015 The Society for Applied Microbiology.

  4. Streptococcus thermophilus APC151 strain is suitable for the manufacture of naturally GABA-enriched bioactive yoghurt

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    Daniel M. Linares

    2016-11-01

    Full Text Available Consumer interest in health-promoting food products is a major driving force for the increasing global demand of functional (probiotic dairy foods. Yoghurt is considered the ideal medium for delivery of beneficial functional ingredients. Gamma-amino-butyric acid has potential as a bioactive ingredient in functional foods due to its health-promoting properties as an anti-stress, anti-hypertensive and anti-diabetic agent. Here we report the use of a novel Streptococcus thermophilus strain, isolated from the digestive tract of fish, for production of yoghurt naturally enriched with 2 mg/ml of gamma-amino-butyric acid (250 mg in a standard yoghurt volume of 125 ml, a dose in the same range as that provided by some commercially available gamma-amino-butyric acid supplements. The biotechnological suitability of this strain for industrial production of yoghurt was demonstrated by comparison with the reference yoghurt inoculated with the commercial CH1 starter (Chr. Hansen widely used in the dairy industry. Both yoghurts showed comparable pH curves ΔpH/Δt = 0.31-0.33 h−1, viscosity 0.49 Pa.s, water holding capacity 72-73%, and chemical composition moisture (87-88 %, protein (5.05-5.65 %, fat (0.12-0.15 %, lactose (4.8-5.8 % and ash (0.74-1.2 %. Gamma-amino-butyric acid was not detected in the control yoghurt. In conclusion, the S. thermophilus APC151 strain reported here provides a natural means for fortification of yoghurt with gamma-amino-butyric acid.

  5. STARTER CULTURES COMPOSITIONS WITH PROBIOTICS FOR FERMENTED MILK PRODUCTS AND COSMETICS

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    N. Tkachenko

    2018-04-01

    Full Text Available The expediency of optimization of starter cultures composition of mixed cultures Lactococcus sp. and mixed cultures Bifidobacterium bifidum BB 01 + Bifidobacterium longum BL 01 + Bifidobacterium breve BR 01 for the manufacture of fermented milk products and cosmetics for teenagers and people under the age of 40-45 years with probiotics has been substantiated.The value of titratable acidity, number of viable cells of bifidobacteria has been determined, as well as the most probable number of lactobacterium in fermented probiotic clots obtained with different ratios of mixed cultures Lactococcus sp. and mixed cultures of Bifidobacterium sp. in starter cultures compositions (the initial concentration of the mixed cultures (MC Lactococcus sp. and MC Bifidobacterium sp. varied within the range of 1×105 – 1×106 CFU/cm3 of the inoculated milk, enriched with fructose as a growth factor of bifidobacteria. The high content of probiotics and the lowest values of titratable acidity are typical of the fermented milk clots obtained using starter cultures composition with a ratio of MC Lactococcus sp. : MC Bifidobacterium sp. 1 : 10. The maximum number of lactococci viable cells is observed in clots obtained using starter cultures composition with the initial ratio of MC Lactococcus sp. : MC Bifidobacterium sp. 10 : 1. The optimum ratio of MC Lactococcus sp. and MC Bifidobacterium sp. – 1 : 10 has been established (initial concentration of the cultures at inoculation – 1×105 and 1×106 CFU/cm3, respectively for the production of fermented milk products and cosmetics with probiotics, where the maximum value of the quality aggregated factor – 7, 12 is noted.It is shown that a fermented probiotic milk clots obtained using starter cultures composition with an optimum ratio of cultures of lacto- and bifidobacteria (1 : 10 have good sensory characteristics, contain a high number of viable cells of bifidobacteria and lactobacteria – (9,15±0,14×109 and

  6. The effect of spices and manganese on meat starter culture activity.

    Science.gov (United States)

    Coventry, M J; Hickey, M W

    1993-01-01

    Three species, two proprietary spice blends and six starter preparations used in commercial salami manufacture were analysed for manganese and magnesium content. A mettwurst spices blend showed the highest levels of manganese (0·77 ppm expressed as effective product level assuming a 1% spice content) while mild and hot paprika and milano blend contained levels of manganese 1 4 - 1 3 lower. Magnesium levels for spices ranged from 3·14 to 25·81 ppm. Only two of the six meat starter cultures showed high levels of manganese (7·77 and 16·12 ppm as effective product level based on inoculation rate) while magnesium levels for all starter cultures did not exceed 0·37 ppm. The pH of salami products made with starter cultures containing no added manganese lagged behind that of products made with added mangenese (5 ppm) by 0·2 pH units at 48 h. The effect of manganese ions on the fermentation rate of starter bacteria was studied further in a salami model system, in the absence and presence of added spices. The mettwurst blend produced greatest stimulation and the milano the least. A level of 1·2 ppm of added manganese was sufficient to achieve an optimal (spices tested in the salami model system. Copyright © 1993. Published by Elsevier Ltd.

  7. Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus.

    Science.gov (United States)

    Ng, Elizabeth W; Yeung, Marie; Tong, Phillip S

    2011-01-31

    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 their viabilities during refrigerated storage has been demonstrated previously. This study focused on the effects of yogurt starter cultures on the survival of five strains of L. acidophilus, with emphases on low pH and acid production. Differential survival behavior between L. acidophilus strains was further analyzed. To this end, viable cell counts of L. acidophilus were determined weekly during 4°C storage in various types of yogurts made with Streptococcus thermophilus alone, L. delbrueckii ssp. bulgaricus alone, both species of the starter cultures, or glucono-delta-lactone (GDL). All yogurt types, except for pasteurized yogurts, were co-fermented with L. acidophilus. Yogurt filtrate was analyzed for the presence of any inhibitory substance and for the amount of hydrogen peroxide. Multiplication of L. acidophilus was not affected by the starter cultures as all strains reached high level on day 0 of the storage period. Throughout the 28-day storage period, cell counts of L. acidophilus PIM703 and SBT2062 remained steady (~6 × 10(7)CFU/g) in yogurts made with both starter cultures, whereas those of ATCC 700396 and NCFM were reduced by a maximum of 3 and 4.6 logs, respectively. When starter cultures were replaced by GDL, all strains survived well, suggesting that a low pH was not a critical factor dictating their survival. In addition, the filtrate collected from yogurts made with starter cultures appeared to have higher inhibitory activities against L. acidophilus than that made with GDL. The presence of viable starter cultures was necessary to adversely affect the

  8. Effect of starter cultures on microbial and physicochemical ...

    African Journals Online (AJOL)

    sunny

    2014-10-22

    Oct 22, 2014 ... 1Research Unity, Food and Science Technologies–UR 04 AGR02, High Food Industries School of Tunisia, 58 Avenue .... The mixture of each batch was stuffed into artificial ..... Effects of starter cultures and additives on.

  9. Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds.

    Science.gov (United States)

    Galli, Bruno Domingues; Martin, José Guilherme Prado; da Silva, Paula Porrelli Moreira; Porto, Ernani; Spoto, Marta Helena Fillet

    2016-10-03

    Starter cultures and ripening molds used in the manufacture of moldy cheese aimed at obtaining characteristic flavors and textures considerably differ among dairy industries. Thus, the study of variables inherent to the process and their influence on sensory patterns in cheese can improve the standardization and control of the production process. The aim of this work was to study the influence of three different variables on the sensory quality of Camembert-type cheese: type of lactic bacteria, type of ripener molds and inoculation method. Batches of Camembert-type cheese were produced using O or DL-type mesophilic starter culture, ripened with Penicillium camemberti or Penicillium candidum and mold inoculation was made directly into the milk or by spraying. All batches were sensorially evaluated using Quantitative Descriptive Analysis (QDA) with panelists trained for various attributes. Among the combinations analyzed, those resulting in more typical Camembert-type cheese were those using O-type mesophilic starter culture and P. candidum maturation mold directly applied into the milk or sprayed and those using DL-type mesophilic starter and P. camemberti ripener mold applied by surface spraying. These results demonstrate, therefore, that the combination of different ripener molds, inoculation methods and starter cultures directly influences the sensory quality of Camembert-type cheese, modifying significantly its texture, appearance, aroma and taste. Copyright © 2016 Elsevier B.V. All rights reserved.

  10. The interaction effect of mixing starter cultures on homemade natural yogurt’s pH and viscosity

    Directory of Open Access Journals (Sweden)

    Hadi A. Dahlan

    2017-10-01

    Full Text Available Dairy yogurts are common food products consumed by people all over the world. Due to the simple process, many people have made their own natural yogurt at home. The fermentation due to the starter culture causes the textural properties of dairy yogurt. However, the literature is surprisingly scarce on the topic of starter culture interactions in the development of textural properties of dairy yogurt. This study investigated the interaction effect of three common starter cultures, Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles, on the viscosity of homemade yogurt. Using Design Expert software, a 10-run mixture model experiment was designed to examine the textural properties developed by single or multiple inoculation of these starter cultures. All yogurt formulations reached the isoelectric point of milk and had pHs in the range 3.97 to 4.32. Yogurt formulations with L. acidophilus and S. thermophilus resulted in viscosities which were similar to commercial yogurt viscosity (1.77 Pa.s, while L. bulgaricus resulted in yogurt with a lower viscosity. Based on the mixture model, L. acidophilus had most influence on the yogurt viscosity, followed by S. thermophilus and L. bulgaricus. In conclusion, L. acidophilus can be used as a single starter culture or combined with other starter cultures to develop high viscosity homemade yogurt. A Combination of S. thermophilus and L. acidphilus can also be used to develop high viscosity yogurts. However, L. bulgaricus should not be inoculated alone or become a dominant ratio in multiple starter culture inoculation as it will decrease the overall homemade yogurt viscosity.

  11. Lactococcus lactis Diversity in Undefined Mixed Dairy Starter Cultures as Revealed by Comparative Genome Analyses and Targeted Amplicon Sequencing of epsD.

    Science.gov (United States)

    Frantzen, Cyril A; Kleppen, Hans Petter; Holo, Helge

    2018-02-01

    Undefined mesophilic mixed (DL) starter cultures are used in the production of continental cheeses and contain unknown strain mixtures of Lactococcus lactis and leuconostocs. The choice of starter culture affects the taste, aroma, and quality of the final product. To gain insight into the diversity of Lactococcus lactis strains in starter cultures, we whole-genome sequenced 95 isolates from three different starter cultures. Pan-genomic analyses, which included 30 publically available complete genomes, grouped the strains into 21 L. lactis subsp . lactis and 28 L. lactis subsp. cremoris lineages. Only one of the 95 isolates grouped with previously sequenced strains, and the three starter cultures showed no overlap in lineage distributions. The culture diversity was assessed by targeted amplicon sequencing using purR , a core gene, and epsD , present in 93 of the 95 starter culture isolates but absent in most of the reference strains. This enabled an unprecedented discrimination of starter culture Lactococcus lactis and revealed substantial differences between the three starter cultures and compositional shifts during the cultivation of cultures in milk. IMPORTANCE In contemporary cheese production, standardized frozen seed stock starter cultures are used to ensure production stability, reproducibility, and quality control of the product. The dairy industry experiences significant disruptions of cheese production due to phage attacks, and one commonly used countermeasure to phage attack is to employ a starter rotation strategy, in which two or more starters with minimal overlap in phage sensitivity are used alternately. A culture-independent analysis of the lactococcal diversity in complex undefined starter cultures revealed large differences between the three starter cultures and temporal shifts in lactococcal composition during the production of bulk starters. A better understanding of the lactococcal diversity in starter cultures will enable the development of

  12. Lactococcus lactis ssp. lactis as Potential Functional Starter Culture

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    Jelena Cvrtila

    2014-01-01

    Full Text Available The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB, followed by micrococci. Among the LAB, Lactococcus lactis ssp. lactis and Lactobacillus plantarum were the dominant species, and since the first is not common in fermented sausages, we characterised it as a potential functional starter culture. Lactococcus lactis ssp. lactis produced a significant amount of lactic acid, displayed good growth capability at 12, 18 and 22 °C, growth in the presence of 5 % NaCl, good viability after lyophilisation and in simulated gastric and small intestinal juice, antimicrobial activity against test pathogens, and good adhesive properties in vitro.

  13. Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures.

    Science.gov (United States)

    Frantzen, Cyril A; Kot, Witold; Pedersen, Thomas B; Ardö, Ylva M; Broadbent, Jeff R; Neve, Horst; Hansen, Lars H; Dal Bello, Fabio; Østlie, Hilde M; Kleppen, Hans P; Vogensen, Finn K; Holo, Helge

    2017-01-01

    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 documentation on the genomic diversity of leuconostocs in starter cultures exists. We present data on the Leuconostoc population in five DL-type starter cultures commonly used by the dairy industry. The analyses were performed using traditional cultivation methods, and further augmented by next-generation DNA sequencing methods. Bacterial counts for starter cultures cultivated on two different media, MRS and MPCA, revealed large differences in the relative abundance of leuconostocs. Most of the leuconostocs in two of the starter cultures were unable to grow on MRS, emphasizing the limitations of culture-based methods and the importance of careful media selection or use of culture independent methods. Pan-genomic analysis of 59 Leuconostoc genomes enabled differentiation into twelve robust lineages. The genomic analyses show that the dairy-associated leuconostocs are highly adapted to their environment, characterized by the acquisition of genotype traits, such as the ability to metabolize citrate. In particular, Leuconostoc mesenteroides subsp. cremoris display telltale signs of a degenerative evolution, likely resulting from a long period of growth in milk in association with lactococci. Great differences in the metabolic potential between Leuconostoc species and subspecies were revealed. Using targeted amplicon sequencing, the composition of the Leuconostoc population in the five commercial starter cultures was shown to be significantly different. Three of the cultures were dominated by Ln. mesenteroides subspecies cremoris. Leuconostoc pseudomesenteroides dominated in two of the

  14. STUDI PENGARUH PENGGUNAAN BIFIDOBAKTERIA TERHADAP FLAVOR YOUGHURT [Study on the Effect of the Use of Bifidobacteria on Flavor of Yoghurt

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    Anton Apriyantono4

    2005-04-01

    Full Text Available This experiment was carried out to study the effect of bifidobacteria on flavor of yoghurt. Parameters measured in the experiment were acidity, pH, viscosity, volatile composition, sensory acceptance and intensity of yoghurt sensory attributes.Results of the experiment indicated that the use of bifidobacteria in mixture of yoghurt culture was able to increase the levels of acidity and viscosity of yoghurt. The highest acidity and viscosity was found in yoghurt prepared by Lactobacillus bulgaricus and bifidobacteria mixture, and also by Lactobacillus bulgaricus, Streptococcus thermophilus and bifidobacteria mixture cultures. The major classes of volatile component identified were acids, alcohols, ketones and aldehydes. The major component identified were octanoic acid, acetoin and octadecanal. It was found that there was no significant difference in sensory acceptance of the panelist for colour, aroma and taste of yoghurt prepared by the various combination of cultures. However, consistency of yoghurt prepared by S. thermophilus with or without addition of bifidobacteria, was less compared to that of others. Yoghurt prepared by single culture of S. thermophilus showed higher intensity of bitter and syneresis. The use of bifidobacteria in the cultures mixture decrease the intensity of bitter and syneresis of the yoghurt.

  15. Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations

    Science.gov (United States)

    Meersman, Esther; Steensels, Jan; Paulus, Tinneke; Struyf, Nore; Saels, Veerle; Mathawan, Melissa; Koffi, Jean; Vrancken, Gino

    2015-01-01

    Cocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selected Saccharomyces cerevisiae strains, we developed robust hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate showed that some of the cocoa batches that were fermented with specific starter cultures yielded superior chocolate. Taken together, these results describe the development of robust yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production. PMID:26150457

  16. Effect of daily consumption of probiotic yoghurt on insulin resistance in pregnant women: a randomized controlled trial.

    Science.gov (United States)

    Asemi, Z; Samimi, M; Tabassi, Z; Naghibi Rad, M; Rahimi Foroushani, A; Khorammian, H; Esmaillzadeh, A

    2013-01-01

    Owing to excess body weight and increased secretion of inflammatory cytokines primarily during the third trimester, pregnancy is associated with elevated insulin resistance. To our knowledge, no report is available indicating the effects of probiotic yoghurt consumption on serum insulin levels in pregnant women. This study was designed to determine the effects of daily consumption of probiotic yoghurt on insulin resistance and serum insulin levels of Iranian pregnant women. In this randomized controlled clinical trial, 70 primigravida pregnant women with singleton pregnancy at their third trimester were participated. We randomly assigned participants to consume 200 g per day of conventional (n=33) or the probiotic group (n=37) for 9 weeks. The probiotic yoghurt was a commercially available product prepared with the starter cultures of Streptococcus thermophilus and Lactobacillus bulgaricus, enriched with probiotic culture of two strains of lactobacilli (Lactobacillus acidophilus LA5) and bifidobacteria (Bifidobacterium animalis BB12) with a total of min 1 × 10⁷ colony-forming units. Fasting blood samples were taken at baseline and after 9-week intervention to measure fasting plasma glucose and serum insulin levels. Homeostatic model assessment of insulin resistance (HOMA-IR) was used to calculate insulin resistance score. Although consumption of probiotic yogurt for 9 weeks did not affect serum insulin levels and HOMA-IR score, significant differences were found comparing changes in these variables between probiotic and conventional yogurts (changes from baseline in serum insulin levels: +1.2±1.2 vs +5.0±1.1 μIU/ml, respectively, P=0.02; and in HOMA-IR score: -0.2±0.3 vs 0.7±0.2, respectively, P=0.01). It is concluded that in contrast to conventional yogurt, daily consumption of probiotic yogurt for 9 weeks maintains serum insulin levels and might help pregnant women prevent developing insulin resistance.

  17. The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen

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    Krešimir Mastanjević

    2017-01-01

    Full Text Available In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8 % and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and microbiological analyses were carried out after 20 days of fermentation. Upon the completion of the production process (90 days, a sensory analysis was carried out. Furthermore, pH value was continuously measured throughout the twenty-day fermentation period. The addition of an autochthonous starter culture and sugars and diff erent fermentation temperatures significantly (p<0.05 affected the instrumental colour and texture parameters of the Slavonian kulen. The fermentation was most intense in the samples with added autochthonous starter culture and 0.8 % glucose, and fermented at 20 °C. Microbiological analysis showed that samples with added autochthonous starter culture and fermented at higher temperature contained a higher number of lactic acid bacteria and coagulase-negative staphylococci and were safe. Sensory evaluation confirmed the outcomes of physicochemical and microbiological analyses and showed differences among samples fermented at two different temperatures and with added glucose or maltodextrin and an autochthonous starter culture.

  18. Effect of stabilizers on the physico-chemical and sensory attributes ...

    African Journals Online (AJOL)

    Stabilized thermized yoghurt was produced by the addition of gelatin, carboxyl methyl cellulose (CMC) and corn starch, into yoghurt mix as stabilizers, each at 0, 0.5, 0.75 and 1.0% concentrations. The yoghurt samples produced after pasteurization of the mix, cooling, inoculation of starter culture and incubation for about 16 ...

  19. Additives in yoghurt production

    Directory of Open Access Journals (Sweden)

    Milna Tudor

    2008-02-01

    Full Text Available In yoghurt production, mainly because of sensory characteristics, different types of additives are used. Each group, and also each substance from the same group has different characteristics and properties. For that reason, for improvement of yoghurt sensory characteristics apart from addition selection, the quantity of the additive is very important. The same substance added in optimal amount improves yoghurt sensory attributes, but too small or too big addition can reduce yoghurt sensory attributes. In this paper, characteristics and properties of mostly used additives in yoghurt production are described; skimmed milk powder, whey powder, concentrated whey powder, sugars and artificial sweeteners, fruits, stabilizers, casein powder, inulin and vitamins. Also the impact of each additive on sensory and physical properties of yoghurt, syneresis and viscosity, are described, depending on used amount added in yoghurt production.

  20. Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process.

    Science.gov (United States)

    Evangelista, Suzana Reis; Miguel, Maria Gabriela da Cruz Pedrozo; Cordeiro, Cecília de Souza; Silva, Cristina Ferreira; Pinheiro, Ana Carla Marques; Schwan, Rosane Freitas

    2014-12-01

    The aim of this study was to evaluate the use of yeasts as starter cultures in coffee semi-dry processing. Arabica coffee was inoculated with one of the following starter cultures: Saccharomyces cerevisiae UFLA YCN727, S. cerevisiae UFLA YCN724, Candida parapsilosis UFLA YCN448 and Pichia guilliermondii UFLA YCN731. The control was not inoculated with a starter culture. Denaturing gradient gel electrophoresis (DGGE) was used to assess the microbial population, and organic acids and volatile compounds were quantified by HPLC and HS-SPME/GC, respectively. Sensory analyses were evaluated using the Temporal Dominance of Sensations (TDS). DGGE analysis showed that the inoculated yeasts were present throughout the fermentation. Other yeast species were also detected, including Debaryomyces hansenii, Cystofilobasidium ferigula and Trichosporon cavernicola. The bacterial population was diverse and was composed of the following genera: Weissella, Leuconostoc, Gluconobacter, Pseudomonas, Pantoea, Erwinia and Klebsiella. Butyric and propionic acids, were not detected in any treatment A total of 47 different volatiles compounds have been identified. The coffee inoculated with yeast had a caramel flavor that was not detected in the control, as assessed by TDS. The use of starter cultures during coffee fermentation is an interesting alternative for obtaining a beverage quality with distinctive flavor. Copyright © 2014 Elsevier Ltd. All rights reserved.

  1. Strain diversity and phage resistance in complex dairy starter cultures

    NARCIS (Netherlands)

    Spus, M.; Alexeeva, S.V.; Wolkers-Rooijackers, J.C.M.; Zwietering, M.H.; Abee, T.; Smid, E.J.

    2015-01-01

    The compositional stability of the complex Gouda cheese starter culture Ur is thought to be influenced by diversity in phage resistance of highly related strains that co-exist together with bacteriophages. To analyze the role of bacteriophages in maintaining culture diversity at the level of genetic

  2. Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations.

    Science.gov (United States)

    Meersman, Esther; Steensels, Jan; Paulus, Tinneke; Struyf, Nore; Saels, Veerle; Mathawan, Melissa; Koffi, Jean; Vrancken, Gino; Verstrepen, Kevin J

    2015-09-01

    Cocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selected Saccharomyces cerevisiae strains, we developed robust hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate showed that some of the cocoa batches that were fermented with specific starter cultures yielded superior chocolate. Taken together, these results describe the development of robust yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production. Copyright © 2015, American Society for Microbiology. All Rights Reserved.

  3. Evolutionary engineering to enhance starter culture performance in food fermentations.

    Science.gov (United States)

    Bachmann, Herwig; Pronk, Jack T; Kleerebezem, Michiel; Teusink, Bas

    2015-04-01

    Microbial starter cultures are essential for consistent product quality and functional properties such as flavor, texture, pH or the alcohol content of various fermented foods. Strain improvement programs to achieve desired properties in starter cultures are diverse, but developments in next-generation sequencing lead to an increased interest in evolutionary engineering of desired phenotypes. We here discuss recent developments of strain selection protocols and how computational approaches can assist such experimental design. Furthermore the analysis of evolved phenotypes and possibilities with complex consortia are highlighted. Studies carried out with mainly yeast and lactic acid bacteria demonstrate the power of evolutionary engineering to deliver strains with novel phenotypes as well as insight into underlying mechanisms. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

    NARCIS (Netherlands)

    Zheng, X.; Zheng, Y.; Han, B.; Zwietering, M.H.; Samson, R.A.; Boekhout, T.; Nout, M.J.R.

    2012-01-01

    Daqu is a traditional fermentation starter that is used for Chinese liquor production. Although partly mechanized, its manufacturing process has remained traditional. We investigated the microbial diversity of Fen-Daqu, a starter for light-flavour liquor, using combined culture-dependent and

  5. Development of starter culture for improved processing of Lafun, an African fermented cassava food product

    DEFF Research Database (Denmark)

    Padonou, S.W.; Nielsen, Dennis Sandris; Akissoe, N.H.

    2010-01-01

    AIMS: To select appropriate micro-organisms to be used as starter culture for reliable and reproducible fermentation of Lafun. METHODS AND RESULTS: A total of 22 cultures consisting of yeast, lactic acid bacteria (LAB) and Bacillus cereus strains predominant in traditionally fermented cassava...... during Lafun processing were tested as potential starter cultures. In an initial screening, Saccharomyces cerevisiae 2Y48P22, Lactobacillus fermentum 2L48P21, Lactobacillus plantarum 1L48P35 and B. cereus 2B24P31 were found to be the most promising of the cultures and were subsequently tested...... in different combinations as mixed starter cultures to ferment submerged cassava roots. Saccharomyces cerevisiae, inoculated singly or combined with B. cereus, gave the softest cassava root after 48 h of fermentation according to determination of compression profile and stress at fracture. Overall, sensory...

  6. Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures

    Directory of Open Access Journals (Sweden)

    Jadranka Frece

    2014-01-01

    Full Text Available The aim of this research is to use isolated and characterized autochthonous functional starter cultures from traditional Croatian dry sausages and to evaluate their capacity for industrial production of five sausages (Čajna sausage, Zimska sausage, Bečka sausage, Srijemska sausage and Slavonski kulen. These defined autochthonous functional starter cultures (combination of Lactobacillus and Staphylococcus strains were used to produce five different industrial sausages which were compared by a panel. The viability of introduced autochthonous Lactobacillus and Staphylococcus strains and their effect on the final product characteristics, namely microbiological, physicochemical and sensory properties were monitored. The obtained results indicate that autochthonous starter cultures survived industrial production of sausages and can be used for production of sausages under controlled conditions. Autochthonous starter cultures obtained better results in the organoleptic evaluation, microbial safety and prolonged shelf-life in comparison with commercial starter cultures.

  7. The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses

    Directory of Open Access Journals (Sweden)

    E. Hynes

    2002-12-01

    Full Text Available Ten strains of lactobacillus from the CNRZ collection were tested as adjunct culture in miniature washed curd cheeses manufactured under controlled bacteriological conditions with two different starters, Lactococcus lactis subsp. lactis IL 416 and Lactococcus lactis subsp. cremoris AM2. Lactobacilli growth seemed to be dependent on the Lactobacillus strain but was not influenced by the starter strain or counts. Lactococci counts were higher in the miniature cheeses with AM2 starter and added lactobacilli than in the control cheeses without lactobacilli. Gross composition and hydrolysis of s1 casein were similar for miniature cheeses with and without lactobacilli. In the miniature cheeses manufactured with IL416 starter, the lactobacilli adjunct slightly increased the soluble nitrogen content, but that was not verified in the AM2 miniature cheeses. Phosphotungstic acid nitrogen content increased in miniature cheeses manufactured with IL416 when Lactobacillus plantarum 1572 and 1310 adjunct cultures were added. That was also verified for several Lactobacillus strains, specially Lactobacillus casei 1227, for miniature cheeses manufactured with AM2 starter. Free fatty acid content increased in miniature cheeses made with lactobacilli adjuncts 1310, 1308 and 1219 with IL416 starter, and with strains 1218, 1244 and 1308 for miniature cheeses with AM2 starter. These results indicate that production of soluble nitrogen compounds as well as free fatty acid content could be influenced by the lactobacilli adjunct, depending on the starter strain.

  8. Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder.

    Science.gov (United States)

    Seth, Dibyakanta; Mishra, Hari Niwas; Deka, Sankar Chandra

    2018-03-01

    The consistency of sweetened yoghurt (misti dahi) is a desired characteristic which is attributed to the casein protein network formation during fermentation. Unfortunately, this property is lost in reconstituted sweetened yoghurt (RSY) due to the irreversible nature of protein denaturation during spray drying. Therefore, this study aimed to increase the consistency of RSY using different hydrocolloids. The effects addition of guar gum, pectin, κ-carrageenan and gelatin (0.1%w/v each) on the physico-chemical, microbial, rheological and sensory properties of RSY were investigated. RSY with 40% total solids demonstrated the rheological properties which are very similar to those of fresh sweetened yoghurt. RSY containing different hydrocolloids further increased the rheological properties. The dynamic rheological study revealed that the magnitude of storage modulus (G'), loss modulus (G″), and loss tangent (tan δ) were significantly influenced by the addition of hydrocolloids and gelatin exhibited highest dynamic moduli in RSY. However, κ-carrageenan added RSY was preferred sensorially as the rheological properties were very close to gelatin added RSY. Addition of hydrocolloids significantly increased the starter bacteria count and pH and reduced water expulsion rate (P < 0.05). Addition of hydrocolloids can improve the rheological properties of reconstituted yoghurt. The study concluded that the addition of κ-carrageenan showed better results in terms of rheological and sensory properties of RSY. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  9. Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production

    Science.gov (United States)

    Meersman, Esther; Steensels, Jan; Struyf, Nore; Paulus, Tinneke; Saels, Veerle; Mathawan, Melissa; Allegaert, Leen; Vrancken, Gino

    2015-01-01

    Microbial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations, the fermentation involved in the production of chocolate is still a spontaneous process that relies on the natural microbiota at cocoa farms. However, recent studies indicate that certain thermotolerant Saccharomyces cerevisiae cultures can be used as starter cultures for cocoa pulp fermentation. In this study, we investigate the potential of specifically developed starter cultures to modulate chocolate aroma. Specifically, we developed several new S. cerevisiae hybrids that combine thermotolerance and efficient cocoa pulp fermentation with a high production of volatile flavor-active esters. In addition, we investigated the potential of two strains of two non-Saccharomyces species that produce very large amounts of fruity esters (Pichia kluyveri and Cyberlindnera fabianii) to modulate chocolate aroma. Gas chromatography-mass spectrometry (GC-MS) analysis of the cocoa liquor revealed an increased concentration of various flavor-active esters and a decrease in spoilage-related off-flavors in batches inoculated with S. cerevisiae starter cultures and, to a lesser extent, in batches inoculated with P. kluyveri and Cyb. fabianii. Additionally, GC-MS analysis of chocolate samples revealed that while most short-chain esters evaporated during conching, longer and more-fat-soluble ethyl and acetate esters, such as ethyl octanoate, phenylethyl acetate, ethyl phenylacetate, ethyl decanoate, and ethyl dodecanoate, remained almost unaffected. Sensory analysis by an expert panel confirmed significant differences in the aromas of chocolates produced with different starter cultures. Together, these results show that the selection of different yeast cultures opens novel avenues for modulating chocolate flavor. PMID:26590272

  10. Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture.

    Science.gov (United States)

    Lee, Yi-Chen; Kung, Hsien-Feng; Huang, Ya-Ling; Wu, Chien-Hui; Huang, Yu-Ru; Tsai, Yung-Hsiang

    2016-09-01

    Lactobacillus plantarum D-103 isolated from a miso product that possesses amine-degrading activity was used as a starter culture in miso fermentation (25°C for 120 days) in this study. The salt content in control samples (without starter culture) and inoculated samples (inoculated with L. plantarum D-103) remained constant at 10.4% of the original salt concentration throughout fermentation, whereas the pH value decreased from 6.2 to 4.6 during fermentation. The inoculated samples had significantly lower (P < 0.05) levels of total volatile basic nitrogen than control samples after 40 days of fermentation. After 120 days of fermentation, the histamine and overall biogenic amine contents in inoculated samples were reduced by 58 and 27%, respectively, compared with control samples. To our knowledge, this is the first report to demonstrate that application of a starter culture with amine-degrading activity in miso products was effective in reducing the accumulation of biogenic amines.

  11. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt--a review.

    Science.gov (United States)

    Ashraf, Rabia; Shah, Nagendra P

    2011-10-03

    Yoghurt is increasingly being used as a carrier of probiotic bacteria for their potential health benefits. To meet with a recommended level of ≥10(6) viable cells/g of a product, assessment of viability of probiotic bacteria in market preparations is crucial. This requires a working method for selective enumeration of these probiotic bacteria and lactic acid bacteria in yoghurt such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lb. acidophilus, Lb. casei and Bifidobacterium. This chapter presents an overview of media that could be used for differential and selective enumerations of yoghurt bacteria. De Man Rogosa Sharpe agar containing fructose (MRSF), MRS agar pH 5.2 (MRS 5.2), reinforced clostridial prussian blue agar at pH 5.0 (RCPB 5.0) or reinforced clostridial agar at pH 5.3 (RCA 5.3) are suitable for enumeration of Lb. delbrueckii subsp. bulgaricus when the incubation is carried out at 45°C for 72h. S. thermophilus (ST) agar and M17 are recommended for selective enumeration of S. thermophilus. Selective enumeration of Lb. acidophilus in mixed culture could be made in Rogosa agar added with 5-bromo-4-chloro-3-indolyl-β-d-glucopyranoside (X-Glu) or MRS containing maltose (MRSM) and incubation in a 20% CO2 atmosphere. Lb. casei could be selectively enumerated on specially formulated Lb. casei (LC) agar from products containing yoghurt starter bacteria (S. thermophilus and Lb. delbrueckii subsp. bulgaricus), Lb. acidophilus, Bifidobacterium spp. and Lb. casei. Bifidobacterium could be enumerated on MRS agar supplemented with nalidixic acid, paromomycin, neomycin sulphate and lithium chloride (MRS-NPNL) under anaerobic incubation at 37°C for 72h. Copyright © 2011. Published by Elsevier B.V.

  12. Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs.

    Science.gov (United States)

    Galle, Sandra; Schwab, Clarissa; Arendt, Elke; Gänzle, Michael

    2010-05-12

    The addition of sourdough fermented with lactic acid bacteria synthesizing organic acids and oligo- and exopolysaccharides (EPS) from sucrose enhances texture, nutritional value, shelf life, and machinability of wheat, rye, and gluten-free bread. This study compared acetate, mannitol, and oligosaccharide formation of EPS-producing strains of Weissella and Leuconostoc spp. to the traditional sourdough starter Lactobacillus sanfranciscensis. In broth, Leuconostoc strains generally formed acetate and mannitol, whereas Weissella produced only small amounts of acetate and no mannitol in the presence of sucrose. In the presence of sucrose and maltose, Weissella and Leuconostoc strains synthesized glucooligosaccharides and EPS. Strains of Weissella were employed as starter cultures for wheat and sorghum sourdough and formed 0.8-8 g kg(-1) EPS and gluco-oligosaccharides but only low amounts of acetate and mannitol. In contrast, the formation of EPS from sucrose led to the production of high amounts of acetate and mannitol by L. sanfranciscensis LTH 2950 in wheat sourdough. This study indicates that Weissella strains are suitable starter cultures for wheat and sorghum sourdoughs and efficiently produce gluco-oligosaccharides and EPS.

  13. Study on effect of Artemisia sieberi hydro-alcoholic extract on the survival of Lactobacillus acidophilus and Bifidobacterium lactis in probiotic yoghurt

    Directory of Open Access Journals (Sweden)

    Saeed Akbari

    2017-05-01

    Full Text Available Background and Aim: In the present study, the possibility of probiotic yoghurt production using Artemisia sieberi hydro- alcoholic extract and also the effects of different concentrations of this medicinal herb on the survival of two probiotic strains, Lactobacillus acidophilus and Bifidobacterium lactis, in probiotic yoghurt were investigated. Materials and Methods: In different treatments, the amounts of 0, 0.1, 0.2, 0.3 and 0.4 gr/lit of Artemisia sieberi extract together with conventional yoghurt starter, Bif. lactis and lact. acidophilus were added to 1 liter of boiled milk. The samples were incubated at 37˚centigrade, and then, the acidity and pH changes every two hours during the incubation period were examined up to approximately 80˚ of the survival of probiotic bacteria was tested during the storage of the samples in the refrigerator. On the tenth day, after yoghurt production, all the samples were examined for sensory evaluation using a panel test and the obtained data was analyzed by means of SPSS software (V:19. Results: There was no significant difference in the acidity and pH changes during the production process of probiotic yoghurt in different treatments. The probiotic yoghurt containing 0.4 gr/lit  of Artemisia hydro-alcoholic extract had the best quality in terms of organoleptic properties and shelf life of the product. During 21 days storage in the refrigerator none of the treatments showed the number of probiotic bacteria less than 106 bacteria in gram. Conclusion: It was found that appropriate concentrations of Artemisia sieberi extract can be used for the production of probiotic yoghurt, as a new functional food containing Lactobacillus acidophilus and Bifodobacterium lactis.

  14. IMPROVEMENT OF NUTRITIONAL AND HEALTHY VALUES OF YOGHURT BY FORTIFICATION WITH RUTUB DATE

    Directory of Open Access Journals (Sweden)

    Magdy M. Ismail

    2015-04-01

    Full Text Available As is well known, the date fruits are good sources of many nutrients. Also, yoghurt especially bio-yoghurt has a lot of nutritional and healthy benefits. The aim of this study was to combine the benefits of date and bio-yoghurt in one product which can be made by simple manner. Six treatments of yoghurt were made from cow's milk fortified with 10 and 15% rutub date and using classic or ABT-5 cultures. Changes in rheological, chemical, microbial and organoleptic properties of yoghurt were monitored during refrigerated storage (4°C of yoghurt for 15 d. Results showed that fortification with date accelerates the rates of fermentation and lowered coagulation time. For rheological analyses, curd tension, viscosity and water holding capacity values increased whereas curd syneresis values decreased in bio-yoghurt fortified with date. Redox potential values were lower in date yoghurt as compared with control. Acidity, carbohydrate, total solids, dietary fiber and ash contents of yoghurt supplemented with date were higher than those of control. Supplementation of date increased mineral contents (K, Ca, P, Mg, Na and Fe, total nitrogen, water soluble nitrogen, total phenols and total volatile fatty acids of yoghurt. The addition of date improved the viability of lactic acid bacteria and bifidobacteria. The bifidobacteria counts were sufficient to yield numbers of beneficial organisms that were higher than the accepted threshold (106cfu.g-1 for a probiotic effect. Also, date adding improved the body, texture and flavor of the yoghurt.

  15. Functional implications of the microbial community structure of undefined mesophilic starter cultures

    NARCIS (Netherlands)

    Smid, E.J.; Erkus, O.; Spus, M.; Wolkers-Rooijackers, J.C.M.; Alexeeva, S.V.; Kleerebezem, M.

    2014-01-01

    This review describes the recent advances made in the studies of the microbial community of complex and undefined cheese starter cultures. We report on work related to the composition of the cultures at the level of genetic lineages, on the presence and activity of bacteriophages and on the

  16. Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods.

    Directory of Open Access Journals (Sweden)

    Jun Mei

    Full Text Available The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented in the cheese. Bacteria and yeasts were subjected to culture-dependent on selective media and culture-independent polymerase chain reaction (PCR-denaturing gradient gel electrophoresis (DGGE analysis and sequencing of dominant bands to assess the microbial structure and dynamics through ripening. In further studies, kefir grains were observed using scanning electron microscopy (SEM methods. A total of 147 bacteria and 129 yeasts were obtained from the cheese during ripening. Lactobacillus paracasei represents the most commonly identified lactic acid bacteria isolates, with 59 of a total of 147 isolates, followed by Lactococcus lactis (29 isolates. Meanwhile, Kazachstania servazzii (51 isolates represented the mainly identified yeast isolate, followed by Saccharomyces cerevisiae (40 isolates. However, some lactic acid bacteria detected by sequence analysis of DGGE bands were not recovered by plating. The yeast S. cerevisiae and K. servazzii are described for the first time with kefir starter culture. SEM showed that the microbiota were dominated by a variety of lactobacilli (long and curved cells growing in close association with a few yeasts in the inner portion of the grain and the short lactobacilli were observed along with yeast cells on the exterior portion. Results indicated that conventional culture method and PCR-DGGE should be combined to describe in maximal detail the microbiological composition in the cheese during ripening. The data could help in the selection of appropriate commercial starters for Camembert-type cheese.

  17. Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods

    Science.gov (United States)

    Mei, Jun; Guo, Qizhen; Wu, Yan; Li, Yunfei

    2014-01-01

    The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented in the cheese. Bacteria and yeasts were subjected to culture-dependent on selective media and culture-independent polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) analysis and sequencing of dominant bands to assess the microbial structure and dynamics through ripening. In further studies, kefir grains were observed using scanning electron microscopy (SEM) methods. A total of 147 bacteria and 129 yeasts were obtained from the cheese during ripening. Lactobacillus paracasei represents the most commonly identified lactic acid bacteria isolates, with 59 of a total of 147 isolates, followed by Lactococcus lactis (29 isolates). Meanwhile, Kazachstania servazzii (51 isolates) represented the mainly identified yeast isolate, followed by Saccharomyces cerevisiae (40 isolates). However, some lactic acid bacteria detected by sequence analysis of DGGE bands were not recovered by plating. The yeast S. cerevisiae and K. servazzii are described for the first time with kefir starter culture. SEM showed that the microbiota were dominated by a variety of lactobacilli (long and curved) cells growing in close association with a few yeasts in the inner portion of the grain and the short lactobacilli were observed along with yeast cells on the exterior portion. Results indicated that conventional culture method and PCR-DGGE should be combined to describe in maximal detail the microbiological composition in the cheese during ripening. The data could help in the selection of appropriate commercial starters for Camembert-type cheese. PMID:25360757

  18. Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods.

    Science.gov (United States)

    Mei, Jun; Guo, Qizhen; Wu, Yan; Li, Yunfei

    2014-01-01

    The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented in the cheese. Bacteria and yeasts were subjected to culture-dependent on selective media and culture-independent polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) analysis and sequencing of dominant bands to assess the microbial structure and dynamics through ripening. In further studies, kefir grains were observed using scanning electron microscopy (SEM) methods. A total of 147 bacteria and 129 yeasts were obtained from the cheese during ripening. Lactobacillus paracasei represents the most commonly identified lactic acid bacteria isolates, with 59 of a total of 147 isolates, followed by Lactococcus lactis (29 isolates). Meanwhile, Kazachstania servazzii (51 isolates) represented the mainly identified yeast isolate, followed by Saccharomyces cerevisiae (40 isolates). However, some lactic acid bacteria detected by sequence analysis of DGGE bands were not recovered by plating. The yeast S. cerevisiae and K. servazzii are described for the first time with kefir starter culture. SEM showed that the microbiota were dominated by a variety of lactobacilli (long and curved) cells growing in close association with a few yeasts in the inner portion of the grain and the short lactobacilli were observed along with yeast cells on the exterior portion. Results indicated that conventional culture method and PCR-DGGE should be combined to describe in maximal detail the microbiological composition in the cheese during ripening. The data could help in the selection of appropriate commercial starters for Camembert-type cheese.

  19. Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages

    Science.gov (United States)

    2018-01-01

    This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and 30°C), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions (25°C) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at 30°C, followed by those at 25°C (1.3 unit) and 20°C (0.99 unit) after 4 days fermentation. Increasing the temperature up to 30°C resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at 30°C had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product. PMID:29725237

  20. Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition

    Directory of Open Access Journals (Sweden)

    Laras Cempaka

    2014-07-01

    Full Text Available Fermentation is a crucial step in the post-harvest processing of cocoa beans. This process comprises mixed culture microbial activities on the cocoa bean pulp, producing metabolites that act as important precursors for cocoa flavour development. Variations in the microbial population dynamics during the fermentation process may induce changes in the overall process. Thus, the introduction of a specific microbial starter culture may improve the quality of the fermentation. This article discusses the effects ofthe addition of Saccharomyces cerevisae var. Chevalieri starter culture on cocoa bean fermentation. The dynamics in the yeast concentration, sugary pulp compounds and metabolic products were measured during fermentation. The alterations in the dynamic metabolite profile were significant, although only a slight difference was observed in the yeast population. A higher fermentation index was measured for the cocoa bean fermentation with yeast starter culture, 1.13 compared to 0.84. In conclusion, this method can potentially be applied to shorten the cocoa bean fermentation time.

  1. The Addition of Sago Flour in Yoghurt Based on Physical Propeties of Yoghurt Ice Cream

    Directory of Open Access Journals (Sweden)

    Ika Ayu Wijayanti

    2017-02-01

    Full Text Available The purpose of this research was to determine the best concentration of adding sago flour in yoghurt based on viscosity, overrun, melting rate and total solid of yoghurt ice cream. The experiment was designed by Completely Randomized Design (CRD using four treatments were 0 %, 2 %, 4 %, 6 % from volume of fresh milk and four replications. The data were analyzed by using Analysis of Variance (ANOVA and continued by Duncan’s Multiple Range Test (DMRT. Result of this research showed that concentration of adding sago flour in yoghurt gave highly significant difference effect (P<0.01 on viscosity, overrun, melting rate and total solid of yoghurt ice cream. It can be concluded that the adding of sago flour 2% in yoghurt gave the best result with the viscosity was 1750.75 cP, overrun was 25.14%, melting rate was 39.13 minutes/50 g, total solid was 36.20% and gave the best quality of yoghurt ice cream.

  2. Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products.

    Science.gov (United States)

    Fiorentini, Angela Maria; Sawitzki, Maristela Cortez; Bertol, Teresinha Marisa; Sant'anna, Ernani S

    2009-01-01

    Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5 showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages.

  3. Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture

    DEFF Research Database (Denmark)

    Larsen, Nadja; Werner, Birgit Brøsted; Vogensen, Finn Kvist

    2015-01-01

    potential to negative values. Kinetic parameters of the DL-starter culture were comparable with the best acidifying and reducing strains, indicating their additive effects. Acidification curves were mostly diauxic at all oxygen levels, displaying 2 maxima of acidification rate: before (aerobic maximum...... subspecies in DL-starter cultures. This knowledge is important for dairies to ensure optimized, fast, and controlled milk fermentations, leading to greater standardization of dairy products.......Milk acidification by DL-starter cultures [cultures containing Lactococcus lactis diacetylactis (D) and Leuconostoc (L) species] depends on the oxidation-reduction (redox) potential in milk; however, the mechanisms behind this effect are not completely clear. The objective of this study...

  4. 21 CFR 184.1848 - Starter distillate.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Starter distillate. 184.1848 Section 184.1848 Food... Specific Substances Affirmed as GRAS § 184.1848 Starter distillate. (a) Starter distillate (butter starter distillate) is a steam distillate of the culture of any or all of the following species of bacteria grown on...

  5. Hybrid Modeling and Optimization of Yogurt Starter Culture Continuous Fermentation

    Directory of Open Access Journals (Sweden)

    Silviya Popova

    2009-10-01

    Full Text Available The present paper presents a hybrid model of yogurt starter mixed culture fermentation. The main nonlinearities within a classical structure of continuous process model are replaced by neural networks. The new hybrid model accounts for the dependence of the two microorganisms' kinetics from the on-line measured characteristics of the culture medium - pH. Then the model was used further for calculation of the optimal time profile of pH. The obtained results are with agreement with the experimental once.

  6. Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality.

    Science.gov (United States)

    Najgebauer-Lejko, Dorota; Grega, Tadeusz; Tabaszewska, Małgorzata

    2014-01-01

    Yoghurt is a fermented milk of unique sensory, nutritive and dietetic value offered in a variety of types and in different flavours. Vegetables belong to the group of food products rich in antioxidant substances (e.g., vitamin C, carotenoids, tocopherols, polyphenols) which regular consumption lowers the risk of many diseases including cancers and cardiovascular disorders. The aim of the present work was to manufacture and assess the acidity, sensory quality and antioxidant capacity of yoghurts with addition of selected vegetables during 2-week refrigerated storage. The vegetable preparations (carrot, pumpkin, broccoli and red sweet pepper) were added to the cow's milk fermented using DVS type yoghurt culture after initial cooling to 15-20°C in the amount of 10% (w/w). The following analyses were performed: determination of pH, titratable acidity, antioxidant activity by ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) method as well as sensory evaluation and were conducted after 1, 7 and 14 days of cold storage. The yoghurt supplementation with selected vegetables had no significant effect on the pH and titratable acidity level. The highest ability to scavenge DPPH radicals was stated for yoghurts with broccoli and red sweet pepper. The latter treatment gained the highest notes in sensory evaluation. All vegetable yoghurts were characterised by higher than the natural yoghurt FRAP values measured directly after production. However, the level of this parameter significantly decreased after storage. The red sweet pepper additive was the most beneficial regarding antioxidant properties and organoleptic acceptance of the studied yoghurts.

  7. Effect of lactic acid bacteria starter culture fermentation of cassava ...

    African Journals Online (AJOL)

    The effects of lactic acid fermentation of cassava on the chemical and sensory characteristic of fufu flour were investigated. Two strains of Lactobacillus plantarum were used as starter cultures for the fermentation of cassava to fufu for 96 h. The resultant wet fufu samples were dried at 65oC in a cabinet dryer for 48 h and ...

  8. Effect of starter cultures on survival of Listeria monocytogenes in Čajna sausage

    Science.gov (United States)

    Bošković, M.; Tadić, V.; Đorđević, J.; Glišić, M.; Lakićević, B.; Dimitrijević, M.; Baltić, M. Ž.

    2017-09-01

    The aim of the study was to evaluate the survival of Listeria monocytogenes during the production of Čajna sausage with short maturation time. Sausage batter was inoculated with three different serotypes 4b and serotype 1/2a of L. monocytogenes. Control sausages were without any starter culture added; the second batch was inoculated with strains of Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus, and the third batch was inoculated with strains of Debaryomyces hansenii, Lactobacillus sakei, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus. After 18 days of ripening, L. monocytogenes was not detected in any of the sausages, but during this fermentation and drying, the numbers of this pathogen was lower in the sausages inoculated with starter cultures.

  9. Lactic Acid Bacterial Starter Culture with Antioxidant and γ-Aminobutyric Acid Biosynthetic Activities Isolated from Flatfish-Sikhae Fermentation.

    Science.gov (United States)

    Won, Yeong Geol; Yu, Hyun-Hee; Chang, Young-Hyo; Hwang, Han-Joon

    2015-12-01

    The aim of this study is to select a lactic acid bacterial strain as a starter culture for flatfish-Sikhae fermentation and to evaluate its suitability for application in a food system. Four strains of lactic acid bacteria isolated from commercial flatfish-Sikhae were identified and selected as starter culture candidates through investigation of growth rates, salt tolerance, food safety, and functional properties such as antioxidative and antimicrobial activities. The fermentation properties of the starter candidates were also examined in food systems prepared with these strains (candidate batch) in comparison with a spontaneous fermentation process without starter culture (control batch) at 15°C. The results showed that the candidate YG331 batch had better fermentation properties such as viable cell count, pH, and acidity than the other experimental batches, including the control batch. The results are expressed according to selection criteria based on a preliminary sensory evaluation and physiochemical investigation. Also, only a small amount of histamine was detected with the candidate YG331 batch. The radical scavenging activity of the candidate batches was better compared with the control batch, and especially candidate YG331 batch showed the best radical scavenging activity. Also, we isolated another starter candidate (identified as Lactobacillus brevis PM03) with γ-aminobutyric acid (GABA)-producing activity from commercial flatfish-Sikhae products. The sensory scores of the candidate YG331 batch were better than those of the other experimental batches in terms of flavor, color, and overall acceptance. In this study, we established selection criteria for the lactic acid bacterial starter for the flatfish-Sikhae production and finally selected candidate YG331 as the most suitable starter.

  10. Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation.

    Science.gov (United States)

    Akolkar, A V; Durai, D; Desai, A J

    2010-07-01

    Application of Halobacterium sp. SP1(1) for the acceleration of fish sauce fermentation. Traditional fish sauce fermentation was mimicked using Halobacterium sp. SP1(1) as starter culture. Protease activity, peptide release and α-amino content (parameters used to monitor the progress of the fermentation) were high at day 10 in tests and day 20 in un-inoculated controls. The total protein and nitrogen contents were also high in tests compared with controls. The amino acid profile observed at the end of fermentation in experimental samples, when compared with the commercial sauce preparation, was found to be better with respect to flavour and aroma contributing amino acids as well as essential amino acid lysine. Microflora analysis of the final fish sauce revealed the absence of any nonhalophilic or halotolerant micro-organisms. The protease-producing halophilic isolates obtained from the fish sauce of eviscerated and uneviscerated controls were identified as Halobacterium sp. F1 and F2, respectively, by 16S rDNA sequence analysis. Exogenous augmentation of Halobacterium sp. SP1(1) accelerated the fish sauce fermentation process with an additive effect on the existing natural microflora present in the fish during fermentation. Halobacterium sp SP1(1), therefore, can be used as an important starter culture for accelerating the fish fermentation process, which is attributed to its extracellular protease. The present study is the first report on use of Halobacterium species as a starter culture for accelerating fish sauce fermentation. Use of halobacterial starter cultures may revolutionize the process in fish sauce industries by reducing the fermentation time and making the process more economical with improved nutritive value of product. Journal compilation © 2009 The Society for Applied Microbiology. No claim to Indian Government works.

  11. Application of starter cultures to table olive fermentation: an overview on the experimental studies

    Directory of Open Access Journals (Sweden)

    Aldo eCorsetti

    2012-07-01

    Full Text Available Table olives are one of the oldest fermented foods and they are considered an important component of the Mediterranean diet, since their richness in monounsaturated fats (primarily oleic acid and phenolic compounds that may function as antioxidants in the human body; in the Western world they represent one of the most popular fermented vegetables but, despite its economic significance, table olive fermentation is still craft-based and empirical. In particular, such a type of fermentation results from the competitive activities among indigenous, contaminating microorganisms, the microbial balance depending on several intrinsic (pH, water activity, diffusion of nutrients from the drupe and level of anti-microbial compounds and extrinsic (temperature, oxygen availability and salt concentration factors. At present, to reduce the risk of spoilage and to achieve a more predictable process there is an increasing interest in developing starter cultures for table olives fermentation. Anyway, the application of starter cultures in the field of table olives is quite far from reaching the diffusion it has in other sectors of food industry (e.g., dairy products and alcoholic beverages. This review focuses on experimental researches devoted to studying starter cultures for possible application to table olive fermentation both at artisan and industrial level.

  12. soybeans yoghurt production using starter culture from

    African Journals Online (AJOL)

    BSN

    On kilogram (lkg) of soybeans used produced soy-milk ... production and the vegetable oil industry can not be overemphasised .... cost. Four genera ut microorgamsms were isolated from the fennented cow milk ... The bacteria involved might have enzyme systems capable of metabolizing .... A Textbook of Economic Botany.

  13. Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures.

    Science.gov (United States)

    Vukić, Dajana V; Vukić, Vladimir R; Milanović, Spasenija D; Ilicić, Mirela D; Kanurić, Katarina G

    2018-06-01

    Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data processing was performed by principal component analysis. The analysis of samples` flow behaviour was focused on their time dependent properties. Parameters of Power law model described flow behaviour of samples depended on used starter culture and days of storage. The Power law model was applied successfully to describe the flow of the fermented milk, which had characteristics of shear thinning and non-Newtonian fluid behaviour.

  14. Changes occurring in plain, straining and winter yoghurt during the ...

    African Journals Online (AJOL)

    In this study, winter yoghurt, straining yoghurt and yoghurt samples produced from homogenized and non-homogenized sheep and a mixture of sheep and cows milks were evaluated during the storage periods. Winter yoghurt, straining yoghurt and yoghurt samples were stored in sterile jars in the refrigerator (4°C).

  15. Effect of yoghurt or yoghurt serum on microbial quality of cig kofte.

    Science.gov (United States)

    Dogan, Mahmut; Cankurt, Hasan; Toker, Omer Said; Yetim, Hasan; Sagdic, Osman

    2014-07-01

    Cig kofte, raw meatball is a traditionally produced meat product in Turkey and some other Middle East countries. It is prepared from mixtures of finely minced raw beef, bulgur, onions, various spices and tap water. Cig kofte is an uncooked product and popularly consumed with lettuce and lemon juice. In this study, yoghurt or yoghurt serum (YS) were added to the mixtures of cig kofte instead of tap water to reduce microbial risks of the raw meatball. Additionally, the effects of yoghurt and YS on some physicochemical characteristics of cig kofte were investigated. Cig kofte is generally consumed within a few hours after the preparation because of its raw nature. Also, it is generally sold under unhygienic conditions in restaurants and restaurant-like places. For this purpose, reducing of the microbial load of cig kofte is important. In the results, Escherichia coli and Listeria monocytogenes were not detected in any samples. While lactic acid bacteria count increased by addition of yoghurt and YS, the number of other microorganisms except for total aerobic mesophilic bacteria (TAMB) were decreased. The aw values and% moisture contents of the samples were varied between 0.88-0.94 and 46.25-49.72, respectively. The pH values of the samples were slightly changed during the storage of 24 h while no changes detected in the control samples during the storage. In conclusion, it can be suggested that using the yoghurt or YS instead of tap water in the preparation of cig kofte might ensure the microbial safety, increase the nutritional value and its flavour or aroma.

  16. Comparison of the acidification activities of commercial starter cultures in camel and bovine milk

    DEFF Research Database (Denmark)

    Berhe, Tesfemariam; Ipsen, Richard; Seifu, Eyassu

    2018-01-01

    Camel milk has been reported to be difficult to ferment due to anti-microbial properties. The present study tested eight commercial starter cultures for their ability to grow in camel milk. All investigated cultures were able to acidify camel milk and reached a final pH at a level similar to what...

  17. Role of commercial starter cultures on microbiological, physicochemical characteristics, volatile compounds and sensory properties of dry-cured foal sausage

    Directory of Open Access Journals (Sweden)

    Rubén Domínguez

    2016-05-01

    Full Text Available Objective: To assess the effect of three commercial starter cultures on microbial counts, physicochemical changes, volatile profile and sensory characteristics of dry-cured foal sausage. Methods: Microbial counts (lactic acid bacteria, Enterobacteriaceae, total viable counts and yeast, proximate parameters (moisture, fat and protein, colour analysis, texture analysis (texture profile analysis test, volatile compounds (solid-phase microextraction-gas chromatography-mass spectrometer technique and sensory analysis were evaluated in the drycured foal sausages using the standard food analysis techniques. Results: The results revealed that the use of starter cultures increased the number of lactic acid bacteria and total viable counts, while completely reduced Enterobacteriaceae count. Started sausages presented the lowest value of pH, while CX and FL batches had the highest protein amount. In contrast, the use of starter cultures did not affect the other physicochemical parameters. According to volatile profile, there were no differences between batches in total volatile compounds, however, control batch presented the highest amount of aldehydes, derived from lipid oxidation. The sensory analysis showed low differences. Control batch presented higher flavour intensity and lower acid taste score and black pepper odour than inoculated batches. Conclusions: As a general conclusion, the use of starter cultures contributed to improve the hygienic quality with low impact in physicochemical and sensory properties.

  18. Microbial community dynamics in thermophilic undefined milk starter cultures.

    Science.gov (United States)

    Parente, Eugenio; Guidone, Angela; Matera, Attilio; De Filippis, Francesca; Mauriello, Gianluigi; Ricciardi, Annamaria

    2016-01-18

    Model undefined thermophilic starter cultures were produced from raw milk of nine pasta-filata cheesemaking plants using a selective procedure based on pasteurization and incubation at high temperature with the objective of studying the microbial community dynamics and the variability in performances under repeated (7-13) reproduction cycles with backslopping. The traditional culture-dependent approach, based on random isolation and molecular characterization of isolates was coupled to the determination of pH and the evaluation of the ability to produce acid and fermentation metabolites. Moreover, a culture-independent approach based on amplicon-targeted next-generation sequencing was employed. The microbial diversity was evaluated by 16S rRNA gene sequencing (V1-V3 regions), while the microdiversity of Streptococcus thermophilus populations was explored by using novel approach based on sequencing of partial amplicons of the phosphoserine phosphatase gene (serB). In addition, the occurrence of bacteriophages was evaluated by qPCR and by multiplex PCR. Although it was relatively easy to select for a community dominated by thermophilic lactic acid bacteria (LAB) within a single reproduction cycle, final pH, LAB populations and acid production activity fluctuated over reproduction cycles. Both culture-dependent and -independent methods showed that the cultures were dominated by either S. thermophilus or Lactobacillus delbrueckii subsp. lactis or by both species. Nevertheless, subdominant mesophilic species, including lactococci and spoilage organisms, persisted at low levels. A limited number of serB sequence types (ST) were present in S. thermophilus populations. L. delbrueckii and Lactococcus lactis bacteriophages were below the detection limit of the method used and high titres of cos type S. thermophilus bacteriophages were detected in only two cases. In one case a high titre of bacteriophages was concurrent with a S. thermophilus biotype shift in the culture

  19. Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures

    Directory of Open Access Journals (Sweden)

    Nataša Hulak

    2016-11-01

    Full Text Available Istrian ewe’s milk cheese is an autochthonous product that is manufactured for generations on small family farms in the Croatian peninsula Istria. Traditional Istrian cheese is made from unpasteurized ewe’s milk, without the addition of starter cultures. Consequently, the specific flavour and texture of the Istrian cheese is owed to metabolic processes of indigenous microflora of which Lactobacillus species play pivotal role. Characterisation and selection of indigenous lactobacilli may result in the potential use of selected strains as starter, bioprotective or even probiotic cultures. This study focuses on potential use of Lactobacillus plantarum and Lactobacillus casei isolated from traditional Istrian cheese as starter cultures, by using methods that determine their proteolytic, lipolytic, antimicrobial and haemolytic potential, as well as their ability of acidification, autoaggregation and survival in simulated gastrointestinal conditions. Our results indicated that from 12 representative strains most revealed a low or moderate proteolytic activity as well as absence of lipolytic and haemolytic activities. From 12 strains, 5 of them showed a medium to strong acidification ability and lowered the pH of milk below 5.00 after 24 hours of incubation. Furthermore, almost all isolates exhibited antimicrobial activity against Serratia marcescens, and lowest number of isolates showed antimicrobial activity against Staphylococcus aureus and Listeria innocua. The studied Lactobacillus strains revealed high survival rate in a simulated oral cavity and duodenum conditions, while the survival ability in a simulated gastric conditions was much lower. Ability to aggregate was low for all tested strains, after 3 hours and after 5 hours of incubation.

  20. Quality evaluation of yoghurt brands produced in Makurdi metropolis ...

    African Journals Online (AJOL)

    In this study, three yoghurt brands Tito yoghurt, Tito probiotic and Final yoghurt produced in Makurdi metropolis were randomly collected in different locations of Makurdi metropolis and subjected to sensory, chemical and microbiological quality analyses. Results on sensory quality attributes showed that Tito Yoghurt scored ...

  1. Utilização de diferentes culturas starter no processamento de embutido fermentado de carne de caprinos Use of different starter cultures in processing of goat meat fermented sausages

    Directory of Open Access Journals (Sweden)

    Renata Tieko Nassu

    2002-12-01

    Full Text Available O trabalho verifica o efeito de diferentes culturas starter no processamento de embutido fermentado elaborado com carne de caprinos, avaliando pH, atividade de água e produção de ácido lático além de determinar a aceitação sensorial e a segurança dos produtos finais obtidos. Foram testadas culturas comerciais contendo 1. Staphylococcus xylosus e Pediococcus pentosaceus; 2. mistura 50:50 de duas cepas de Pediococcus sp. e 3. Lactobacillus farciminis, Staphylococcus xylosus e Staphylococcus carnosus. Os embutidos fermentados contendo as diferentes culturas, apresentaram durante o processamento comportamentos distintos (p0,05 entre os atributos estudados. A segurança do processo avaliada por cálculo de graus hora indicou que todas as culturas forneceram produtos seguros, em relação ao microrganismo Staphylococcus aureus. Concluiu-se que todas as culturas podem ser utilizadas para o processamento de embutido fermentado de carne de caprinos.The effect of different starter cultures in the processing of goat meat fermented sausages was evaluated by using pH, water activity and lactic acid production besides sensory acceptance and safety of final products were determined. Commercial starter cultures containing 1. Staphylococcus xylosus and Pediococcus pentosaceus; 2. a mixture (50:50 of two strains of Pediococcus sp 3. Lactobacillus farciminis, Staphylococcus xylosus and Staphylococcus carnosus were tested. During processing, fermented sausages containing the different starter cultures showed distinct behaviour in relation to pH, water activity and lactic acid production, although sensory acceptance did not present significative differences. The safety of products evaluated by calculation of hours-degree in obtaining the products indicated that all tested cultures resulted in safe products in relation to Staphylococcus aureus growth. Results showed that all tested cultures can be used for processing of goat meat fermented sausages.

  2. BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURE

    Directory of Open Access Journals (Sweden)

    T. Ahmed and R. Kanwal

    2004-04-01

    Full Text Available Lactic acid bacteria (LAB were isolated from camel milk by culturing the milk on specific media and pure culture was obtained by sub-culturing. Purification of culture was confirmed by Gram’s staining and identified by different biochemical tests. Camel milk contained lactic acid producing bacteria like Streptococci such as S. cremoris and S. lactis and Lactobacilli such as L. acidophilus. L. acidophilus grew more rapidly in camel milk than others as its growth was supported by camel milk. Ability of each strain was tested to convert lactose of milk into lactic acid. It was observed that 66% lactose was converted by S. lactis 20, whereas S. cremoris 22 and L. acidophilus 23 converted 56 and 74% lactose into lactic acid, respectively. Effect of freeze-drying was also recorded and the results showed that in all cases there was a slight decrease in the cell count before and after the freeze-drying. The decrease was approximately 0.47, 0.078 and 0.86% for S. lactis 20, S. cremoris 22 and L. acidophilus 23, respectively. Starter culture was prepared from strains isolated from camel milk. Camel and buffalo milk cheese was prepared by using starter culture. The strains isolated from camel milk were best for acid production and coagulated the milk in less time. It is concluded that cheese can be prepared successfully from camel milk and better results can be obtained by coagulating milk with starter culture.

  3. Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk.

    Science.gov (United States)

    Simova, Emilina; Ivanov, Galin; Simov, Zhelyazko

    2008-10-01

    Bulgarian yogurts were manufactured and fortified with 8, 15 and 27 mg of iron kg(-1) of yogurt. The growth and acidifying activity of the starter culture bacteria Streptococcus thermophilus 13a and Lactobacillus delbrueckii subsp. bulgaricus 2-11 were monitored during milk fermentation and over 15 days of yogurt storage at 4 degrees C. Fortifying milk with iron did not affect significantly the growth of the starter culture during manufacture and storage of yogurt. Counts of yogurt bacteria at the end of fermentation of iron-fortified milks were between 2.1 x 10(10) and 4.6 x 10(10) CFU ml(-1), which were not significantly different from numbers in unfortified yogurts. In all batches of yogurt, the viable cell counts of S. thermophilus 13a were approximately three times higher than those of L. delbrueckii subsp. bulgaricus 2-11. Greater decrease in viable cell count over 15 days of storage was observed for S. thermophilus 13a compared to L. delbrueckii subsp. bulgaricus 2-11. Intensive accumulation of lactic acid was observed during incubation of milk and all batches reached pH 4.5 +/- 0.1 after 3.0 h. At the end of fermentation process, lactic acid concentrations in iron-fortified yogurts were between 6.9 +/- 0.4 and 7.3 +/- 0.5 g l(-1). The acidifying activity of starter culture bacteria in the control and iron-fortified milks was similar. There was no increase in oxidized, metallic and bitter off-flavors in iron-fortified yogurts compared to the control. Iron-fortified yogurts did not differ significantly in their sensorial, chemical and microbiological characteristics with unfortified yogurt, suggesting that yogurt is a suitable vehicle for iron fortification and that the ferrous lactate is an appropriate iron source for yogurt fortification.

  4. Effect Of Adding Sago Flour In Yoghurt Based On Viscosity, Overrun, Melting Rate And Total Solid Of Yoghurt Ice Cream

    Directory of Open Access Journals (Sweden)

    Ika Ayu Wijayanti

    2017-03-01

    Full Text Available The purpose of this research was to find out the best concentration of adding sago flour in yoghurt based on viscosity, overrun, melting rate and total solid of yoghurt ice cream. The experiment was designed by Completely Randomized Design (CRD using four treatments were 0 %, 2 %, 4 %, 6 % from volume of fresh milk and four replication. The data were analyzed by using Analysis of Variance (ANOVA and continued by Duncan’s Multiple Range Test (DMRT. Result of this research showed that concentration of adding sago flour in yoghurt gave highly significant difference effect (P<0.01 on viscosity, overrun, melting rate and total solid of yoghurt ice cream. It can be concluded that the adding of sago flour 2% in yoghurt gave the best result with the viscosity was 1750.75 cP, overrun was 25.14%, melting rate was 39.13 minutes/50 g, total solid was 36.20% and gave the best quality of yoghurt ice cream.

  5. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.

    Science.gov (United States)

    Latorre-Moratalla, M L; Bover-Cid, S; Aymerich, T; Marcos, B; Vidal-Carou, M C; Garriga, M

    2007-03-01

    The application of high hydrostatic pressure (200MPa) to meat batter just before sausage fermentation and the inoculation of starter culture were studied to improve the safety and quality of traditional Spanish fermented sausages (fuet and chorizo). Higher amounts of biogenic amines were formed in chorizo than in fuet. Without interfering with the ripening performance in terms of acidification, drying and proteolysis, hydrostatic pressure prevented enterobacteria growth but did not affect Gram-positive bacteria significantly. Subsequently, a strong inhibition of diamine (putrescine and cadaverine) accumulation was observed, but that of tyramine was not affected. The inoculated decarboxylase-negative strains, selected from indigenous bacteria of traditional sausages, were resistant to the HHP treatment, being able to lead the fermentation process, prevent enterococci development and significantly reduce enterobacteria counts. In sausages manufactured with either non-pressurized or pressurized meat batter, starter culture was the most protective measure against the accumulation of tyramine and both diamines.

  6. Effect of Radio Frequency Heating on Yoghurt, II: Microstructure and Texture

    Directory of Open Access Journals (Sweden)

    Caroline Siefarth

    2014-06-01

    Full Text Available Radio frequency (RF heating was applied to stirred yoghurt after culturing in order to enhance the shelf-life and thereby meet industrial demands in countries where the distribution cold chain cannot be implicitly guaranteed. In parallel, a convectional (CV heating process was also tested. In order to meet consumers’ expectations with regard to texture and sensory properties, the yoghurts were heated to different temperatures (58, 65 and 72 °C. This second part of our feasibility study focused on the changes in microstructure and texture caused by post-fermentative heat treatment. It was shown that there were always microstructural changes with additional heat treatment. Compared to the dense and compact casein network in the stirred reference yoghurt, network contractions and further protein aggregation were observed after heat treatment, while at the same time larger pore geometries were detected. The changes in microstructure as well as other physical and sensorial texture properties (syneresis, hardness, cohesiveness, gumminess, apparent viscosity, G’, G’’, homogeneity were in good agreement with the temperature and time of the heat treatment (thermal stress. The RF heated products were found to be very similar to the stirred reference yoghurt, showing potential for further industrial development such as novel heating strategies to obtain products with prolonged shelf-life.

  7. Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology.

    Science.gov (United States)

    Yu, Hyung-Seok; Lee, Na-Kyoung; Jeon, Hye-Lin; Eom, Su Jin; Yoo, Mi-Young; Lim, Sang-Dong; Paik, Hyun-Dong

    2016-01-01

    Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44℃) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12℃, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products.

  8. Particle formation induced by sonication during yogurt fermentation - Impact of exopolysaccharide-producing starter cultures on physical properties.

    Science.gov (United States)

    Körzendörfer, Adrian; Nöbel, Stefan; Hinrichs, Jörg

    2017-07-01

    Two major quality defects of yogurt are syneresis and the presence of large particles, and several reasons have been extensively discussed. Vibrations during fermentation, particularly generated by pumps, must be considered as a further cause as latest research showed that both ultrasound and low frequencies induced visible particles. The aim of this study was to investigate the impact of sonication during fermentation with starter cultures differing in exopolysaccharide (EPS) synthesis on the physical properties of set (syneresis, firmness) and stirred yogurt (large particles, laser diffraction, rheology). Skim milk was fermented with starter cultures YC-471 (low EPS) or YF-L 901 (high EPS) (Chr. Hansen) and sonicated for 5min at pH5.2. Sonicated set gels exhibited syneresis and were softer than respective controls. The mechanical treatment was adjusted to quantify visible particles (d≥0.9mm) in stirred yogurts properly. Sonication significantly increased particle numbers, however, the effect was less pronounced when YF-L 901 was used, indicating EPS as a tool to reduce syneresis and particle formation due to vibrations. Rheological parameters and size of microgel particles were rather influenced by starter cultures than by sonication. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Quality Evaluation of Yoghurt from Cowmilk, Soymilk amd Cow ...

    African Journals Online (AJOL)

    Proximate analyses carried out on samples of cow milk, soymilk and cow/soymilk Yoghurts showed significant difference (P<0.05) in the % crude protein, crude fat and carbohydrate contents. For crude protein they were 3.49 ± 0.04, 2.78 ± 0.13 and 2.02 ± 0.4 for cow yoghurt, cow/soy yoghurt and soy yoghurt respectively.

  10. Preferences towards organic and functional yoghurt in Republic of Srpska

    Directory of Open Access Journals (Sweden)

    Grubor Aleksandar

    2015-01-01

    Full Text Available This article presents the results of the research of preferences towards organic and functional yoghurt, conducted in Republic of Srpska, from January to May, 2014 (n=200. Generally, respondents do not consider whether yoghurt being or not being organic or functional as very important. They partially prefer functional yoghurts, but prefer yoghurts made from conventionally produced milk. For both, organic and functional food, consumers were divided into two segments - the first which considered yoghurt being organic (or functional among three the most important attributes of a product and the second segments comprising of all other respondents. Hereby, 8% of respondents belonged to the first segment for organic and 20% for functional yoghurt. Compared to second segments, consumers belonging to the first segment for organic yoghurt statistically significantly differ from others by valuating food importance for health more, while for functional yoghurt by assessing own physical health worse.

  11. Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis

    Directory of Open Access Journals (Sweden)

    Blaženka Kos

    2011-12-01

    Full Text Available Bacteriocins produced by probiotic strains effectively contribute to colonization ability of probiotic strains and facilitate their establishment in the competitive gut environment and also protect the gut from gastrointestinal pathogens. Moreover, bacteriocins have received considerable attention due to their potential application as biopreservatives, especially in dairy industry. Hence, the objective of this research was to investigate antimicrobial activity of probiotic strains Lactobacillus helveticus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3, with special focus on their bacteriocinogenic activity directed towards representatives of the same or related bacterial species, and towards distant microorganisms including potential food contaminants or causative agents of gut infections. In order to induce bacteriocin production, probiotic cells were cocultivated with Lactococcus lactis subsp. lactis LMG 9450, one of the most important starter cultures in cheese production. The presence of bacteriocin coding genes was investigated by PCR amplification with sequence-specific primers for helveticin and was confirmed for probiotic strain L. helveticus M92. All examined probiotic strains have shown bacteriocinogenic activity against Staphylococcus aureus 3048, Staphylococcus aureus K-144, Escherichia coli 3014, Salmonella enterica serovar Typhimurium FP1, Bacillus subtilis ATCC 6633, Bacillus cereus TM2, which is an important functional treat of probiotic strains significant in competitive exclusion mechanism which provides selective advantage of probiotic strains against undesirable microorganisms in gastrointestinal tract of the host. According to obtained results, living cells of starter culture Lc. lactis subsp. lactis LMG 9450 induced bacteriocin production by examined probiotic strains but starter culture itself was not sensitive to bacteriocin activity.

  12. Development and Diversity of Lactococcus lactis and Leuconostoc Bacteriophages in Dairies Using Undefined Mesophilic DL-Starter Cultures

    DEFF Research Database (Denmark)

    Muhammed, Musemma Kedir

    complete loss of fermentation. Dairy phages have for long time been studied using traditional culture-dependent methods but not using metagenomic approaches. Part of this project was devoted to develop a method for dairy metavirome extraction and analysis. Several whey mixtures derived by defined......Bacteriophages (phages) attacking strains of Lactococcus (Lc.) lactis and Leuconostoc species, used as starter cultures in mesophilic dairy productions, produce huge problems through waste of ingredients, increased processing time, reduced product quality, consistency and safety, and occasionally...... in dairies using undefined starters and of mostly Lc. lactis c2 phages in dairies using defined cultures. Certain evidence indicating possible co-induction of temperate P335 phages and smaller Lc. lactis satellite phages was obtained. Also addressed was the issue of accurate and simultaneous quantification...

  13. Isolation and screening of microorganisms from a gari fermentation process for starter culture development

    CSIR Research Space (South Africa)

    Edward, VA

    2012-08-01

    Full Text Available and hygienic safety of the food are vitally important for less toxic products to be obtained. Quality, safety and acceptability of traditional fermented foods may be improved through the use of starter cultures. There has been a trend recently to isolate wild...

  14. Ziziphus mauritiana (masau) fruits fermentation in Zimbabwe: from black-box to starter culture development

    NARCIS (Netherlands)

    Nyanga, L.K.

    2012-01-01

    This thesis reports on studies of microbiological and biochemical properties of masau (Ziziphus mauritiana) fruit fermentation and the development of starter cultures for the production of masau beverages.

    A survey to document the traditional processing

  15. Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures.

    Science.gov (United States)

    Søndergaard, Lise; Ryssel, Mia; Svendsen, Carina; Høier, Erik; Andersen, Ulf; Hammershøj, Marianne; Møller, Jean R; Arneborg, Nils; Jespersen, Lene

    2015-11-20

    Reduction of sodium chloride (NaCl) in cheese manufacturing is a challenge for the dairy industry. NaCl has a profound role on microbial development influencing cheese sensory and technological properties. The purpose of this work was to investigate how proliferation, distribution and autolysis of two commercial DL-starter cultures (C1 and C2) used in the production of Danish semi-hard Samsoe cheeses were affected by reduced NaCl levels. Cheeses containing autolysis were monitored during ripening, as well as the impact of NaCl content and autolysis on the formation of free amino acids (FAA). Reduction of NaCl resulted in higher LAB counts at the early stages of ripening, with differences between the two DL-starter cultures. The unsalted cheeses produced with C1 had retained a significantly higher number of the initial LAB counts (cfu/g) after 1 and 2 weeks of ripening (i.e. 58% and 71%), compared to the normal-salted cheeses (i.e. 22% and 21%), whereas no significant difference was found between the reduced-salt (i.e. 31% and 35%) and normal-salted cheeses. At the later stages of ripening (i.e. 7 and 11 weeks) NaCl had no significant influence. For cheeses produced with C2, a significant influence of NaCl was only found in cheeses ripened for 7 weeks, where the unsalted and reduced-salt cheeses had retained a significantly higher number of the initial LAB counts (cfu/g) (i.e. 39% and 38%), compared to the normal-salted cheeses (i.e. 21%). In the Samsoe cheeses, bacteria were organized as single cells, in groups of 2-3 cells or in groups of ≥4 cells. During ripening the decrease in the number of viable bacteria was mainly due to a reduction in the number of viable bacteria organized in groups of ≥4 cells. A negative correlation between NaCl content and PepX activity was observed. At the end of ripening the total FAA content was lower in the unsalted cheeses, compared to the reduced- and normal-salted cheeses. In conclusion, NaCl had a significant influence on

  16. Oxidative stability of fish oil enriched drinking yoghurt

    DEFF Research Database (Denmark)

    Nielsen, Nina Skall; Debnath, D.; Jacobsen, Charlotte

    2007-01-01

    The oxidative stability of fish oil enriched drinking yoghurt as well as the antioxidative effect of citric acid ester, vitamin K and disodium ethylenediaminetetraacetic acid (EDTA) were investigated by measuring peroxide value and volatile secondary oxidation products and by sensory analysis....... No oxidation was observed in yoghurt stored at 2 [degree sign]C for up to 19 days, with or without addition of citric acid ester. Fish oil enriched yoghurt was also very stable even when compared to yoghurt with added rapeseed oil or a mixture of rapeseed oil and fish oil stored for up to 29 days. The addition...

  17. The impact of different starter cultures on fat content, pН and SH dynamics in white brined cheese production

    Directory of Open Access Journals (Sweden)

    B. Makarijoski

    2016-01-01

    Full Text Available White brined cheese is a specific dairy product for Balkan Peninsula countries, Mediterranean, North Africa, Eastern Europe and some parts of Asia. The survey was conducted in 2016 at a dairy industry laboratory in R. of Macedonia. In this research work the influence of three different starter cultures of three white brined cheese variants (A, B, C has been examined regarding the fat content dynamics. The starter culture in variant А (SMCH-5 contained following bacteria strains: Lb. bulgaricus, Str. thermophilus and Lb. acidophilus. In the variant B (Choozit Feta A the follow bacteria strains were included: Lac. lactis ssp. lactis, Lac. lactis ssp. cremoris, Str. thermophilus, Lb. bulgaricus and Lb. helveticus. The variant C (MOTC 092 EE was a combination of the strains: Lac. lactis ssp. lactis, Str. thermophilus, Lb. bulgaricus, Lb. helveticus and Lb. casei. The impact of the above mentioned three different starter cultures was determined over the fat content, рН and SH during the process of ripening of the white brined cheese.

  18. Energy sources of yoghurt bacteria and enhancement of their ...

    African Journals Online (AJOL)

    The energy sources of yoghurt bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) were examined with a focus on probable impact of sucrose on their galactose uptake. Yoghurt bacteria were isolated from samples of yoghurt which were purchased from different outlets and kept under refrigeration ...

  19. Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period

    Directory of Open Access Journals (Sweden)

    Cristiane Mengue Feniman Moritz

    2012-09-01

    Full Text Available The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus rhamnosus. The aim of the present study was to measure the sensitivity profile of L. rhamnosus and a yogurt starter culture in fermented milk, upon addition of increasing concentrations of cinnamon, clove and mint essential oils. Essential oils were prepared by steam distillation, and chemically characterised by gas chromatography-mass spectrometry (GC-MS and determination of density. Survival curves were obtained from counts of L. rhamnosus and the starter culture (alone and in combination, upon addition of 0.04% essential oils. In parallel, titratable acidity was monitored over 28 experimental days. Minimum inhibitory concentration values, obtained using the microdilution method in Brain Heart Infusion medium, were 0.025, 0.2 and 0.4% for cinnamon, clove and mint essential oils, respectively. Cinnamon essential oil had the highest antimicrobial activity, especially against the starter culture, interfering with lactic acid production. Although viable cell counts of L. rhamnosus were lower following treatment with all 3 essential oils, relative to controls, these results were not statistically significant; in addition, cell counts remained greater than the minimum count of 10(8CFU/mL required for a product to be considered a probiotic. Thus, although use of cinnamon essential oil in yogurt makes starter culture fermentation unfeasible, it does not prevent the application of L. rhamnosus to probiotic fermented milk. Furthermore, clove and mint essential oil caused sublethal stress to L. rhamnosus.

  20. The role of lactic acid bacteria (Lactobacillus sp yel133) from beef in inhibiting of microbial contaminants on various fillers of starter culture

    Science.gov (United States)

    Yunilas; Mirwandhono, E.

    2018-02-01

    The role of Lactic Acid Bacteria (LAB) on the starter culture can be seen from the ability to grow and suppress the growth of microbial contaminants (fungi). The research aimed to investigate the role of LAB (Lactobacillus sp YEL133) in inhibiting microbial contaminants (fungi) on starter cultures of various fillers. The materials used in this research was Lactobacillus sp YEL133 from beef and various fillers (rice flour, corn starch and wheat flour). The research methods used completely randomized design (CRD) with 3 treatments and 4 replications. The treatments of this research was P1(rice flour), P2 (corn starch) and P3 (wheat flour) that inoculated with Lactobacillus sp YEL133. Parameters which is observed such as: growth of lactic acid bacteria, total microbes and total fungi as microbial contaminants. The results showed that the starter culture with a filler material of rice flour produce lactic acid bacteria and microbes were highly significant (P wheat flour, as well as able to suppress the growth of microbial contaminants (fungi). The conclusion of the research is the use Lactobacillus sp YEL133 can suppress the growth of fungi on the starter culture using rice flour.

  1. Utilization of Lactobacillus fermentum andSaccharomyces cerevisiae as starter cultures in the production of ‘dolo'

    DEFF Research Database (Denmark)

    Glover, R.L.K.; Sawadogo-Lingani, H.; Diawara, B.

    2009-01-01

    Objective:  The present study was carried out to evaluate the potential of representative strains ofpredominant lactic acid bacteria and yeast as starter cultures in the production of dolo (a type of sorghum beer) of comparable consistency and organoleptic quality to the commercial product......H, lactic acid bacteria and yeast growth were determined at the beginning and end of fermentation. Products were subjected to sensory evaluation for taste, aroma and mouth feel and results analyzed using the Students (t) test. Dolo produced from starter combinations of one strain of L. fermentum and both S...... cultures in the production of (a type of sorghum beer) of comparable consistency and organoleptic quality to the commercial product in Burkina Faso. Two strains each of and from previous studies (Sawadogo- Lingani 2007; Glover ., 2005) were used as starter cultures in producing both under laboratory...

  2. Analysis of profitability and poverty reduction of yoghurt processing ...

    African Journals Online (AJOL)

    The study assessed the profitability of yoghurt processing with a view of determining its potentials for reducing poverty in Maiduguri Metropolitan Area. Data were collected from a survey of 10 yoghurt processing firms in Maiduguri and analysed using profit model and descriptive statistics. Results revealed that yoghurt ...

  3. Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods.

    Science.gov (United States)

    Li, Zhijian; Li, Haifeng; Bian, Ke

    2016-10-03

    In this study, the microbial composition of two types of Jiaozi (a dough fermentation starter in making steamed bread) was investigated using both culture-dependent and culture-independent (PCR-DGGE) methods. The numbers of the cultivable bacteria on MRS at 30°C and yeast on YPD at 28°C in the maize flour Jiaozi (MFJ) were 9.21±0.16 Log CFU/g and 9.18±0.05 Log CFU/g, respectively, which were higher than that in the rice flour Jiaozi (RFJ) (Pyeasts were isolated and identified on the basis of the sequences of their 16S rRNA gene and ITS region. The culture-dependent method showed that Acetobacter tropicalis and Enterococcus durans were the predominant bacteria strains in MFJ, and accounted for 45.7% and 25.7% of the bacteria, and Lactobacillus plantarum and Pediococcus pentosaceus represented 12.8% and 8.6%. In the RFJ sample, the most prominent isolate was P. pentosaceus (38.6%), followed by L. plantarum (24.3%), A. tropicalis (22.8%), and E. durans (5.7%). P. pentosaceus and L. plantarum were also detected in both starters by PCR-DGGE, while some bacteria species such as A. tropicalis and E. durans, recovered as pure cultures, were not detected by direct PCR-DGGE. On the other hand, Lactobacillus brevis, Weissella sp. and Lactobacillus alimentarius detected by PCR-DGGE were not recovered in any of the media and conditions used. In the MFJ sample, the isolated main yeast species were identified as Wickerhamomyces anomalus (67.2%), Saccharomyces cerevisiae (27.9%) and Torulaspora delbrueckii (4.9%). In addition to S. cerevisiae (42.9%), W. anomalus (27.0%) and T. delbrueckii (7.9%), Saccharomycopsis fibuligera was also identified as the predominant isolate in RFJ samples and accounted for 22.2%. PCR-DGGE also indicated the presence of W. anomalus and S. cerevisiae in both MFJ and RFJ starters and S. fibuligera was also detected in RFJ, but T. delbrueckii was not detected in both samples. Copyright © 2016 Elsevier B.V. All rights reserved.

  4. Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time

    DEFF Research Database (Denmark)

    Olesen, Pelle Thonning; Meyer, Anne Boye Strunge; Stahnke, Louise Heller

    2004-01-01

    The volatile profiles of fermented sausages made with either Staphylococcus xylosus or Staphylococcus carnosus starter cultures were studied with regard to the influence of salt concentration, ripening time and three different combinations of curing ingredients-nitrate, nitrite or nitrite...... throughout maturation. Curing salts had a pronounced effect on the level of volatile compounds. In particular, curing with nitrate instead of nitrite resulted in a striking difference. Generally, nitrate increased the level of volatile compounds compared to nitrite, whereas ascorbate had only a small...... observed depending on whether S. xylosus or S. carnosus were used as starter culture. In particular the effects of nitrate was much more predominant in the sausages made with S. carnosus than S. xylosus....

  5. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.

    Science.gov (United States)

    Rubio, Raquel; Jofré, Anna; Martín, Belén; Aymerich, Teresa; Garriga, Margarita

    2014-04-01

    A total of 109 lactic acid bacteria isolated from infant faeces were identified by partial 16S rRNA, cpn60 and/or pheS sequencing. Lactobacillus was the most prevalent genus, representing 48% of the isolates followed by Enterococcus (38%). Lactobacillus gasseri (21%) and Enterococcus faecalis (38%) were the main species detected. A further selection of potential probiotic starter cultures for fermented sausages focused on Lactobacillus as the most technologically relevant genus in this type of product. Lactobacilli strains were evaluated for their ability to grow in vitro in the processing conditions of fermented sausages and for their functional and safety properties, including antagonistic activity against foodborne pathogens, survival from gastrointestinal tract conditions (acidity, bile and pancreatin), tyramine production, antibiotic susceptibility and aggregation capacity. The best strains according to the results obtained were Lactobacillus casei/paracasei CTC1677, L. casei/paracasei CTC1678, Lactobacillus rhamnosus CTC1679, L. gasseri CTC1700, L. gasseri CTC1704, Lactobacillus fermentum CTC1693. Those strains were further assayed as starter cultures in model sausages. L. casei/paracasei CTC1677, L. casei/paracasei CTC1678 and L. rhamnosus CTC1679 were able to lead the fermentation and dominate (levels ca. 10(8) CFU/g) the endogenous lactic acid bacteria, confirming their suitability as probiotic starter cultures. Copyright © 2013 Elsevier Ltd. All rights reserved.

  6. Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines

    Science.gov (United States)

    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 bacte...

  7. Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis).

    Science.gov (United States)

    Uchida, M; Miyoshi, T; Yoshida, G; Niwa, K; Mori, M; Wakabayashi, H

    2014-06-01

    A screening test was conducted for environmental samples to isolate halophilic lactic acid bacteria (HLAB) that can act as a starter in a Nori (Porphyra yezoensis)-sauce culture. After 9 months of incubation of enrichment cultures added with 25 kinds of environmental samples, growth of HLAB-like microorganisms was observed in six cultures salted at a 15% w/w level, including culture samples originally from mesopelagic water taken from 321 m-depth and from mountain snow taken at 2450 m-height. Ten strains were isolated and characterized as Tetragenococcus halophilus based on sequence analysis of the 16S rRNA gene. The isolates were inoculated into a newly prepared Nori-sauce culture and were confirmed to be able to act as a starter culture while three reference strains of T. halophilus obtained from a culture collection could not grow in the same culture. Halophilic lactic acid bacteria strains that can make growth in a highly salted Nori-sauce culture were isolated from environmental samples for the first time. All the isolates were identified as T. halophilus. The isolated strains are expected to be utilized as a starter culture for manufacturing fermented seaweed-sauce, which will be the first fermented food products obtained from algae. © 2014 The Society for Applied Microbiology.

  8. Determination of Natamycin in Turkish Yoghurt

    Directory of Open Access Journals (Sweden)

    Dilek Bilgic Alkaya

    2016-01-01

    Full Text Available This study was aimed at developing RP-HPLC method for determination of natamycin in Turkish yoghurt. Chromatographic separation was achieved on a C8 column (150 mm × 4.6 mm × 5 µm with a mobile phase of methanol : water : acetic acid (12 : 8 : 1 v/v/v, at 1 mL/min flow rate with a detection of 303 nm. Natamycin was spiked into handmade yoghurt samples and used for validation. The method has been fully validated according to ISO 9233-2, 2007 (IDF 140-2, 2007. It was successfully applied to determination of 28 different Turkish yoghurt products. Findings dealing with the presence of natamycin in cheese samples are presented.

  9. Effect of ingredients on oxidative stability of fish oil-enriched drinking yoghurt

    DEFF Research Database (Denmark)

    Nielsen, Nina Skall; Klein, Anna; Jacobsen, Charlotte

    2009-01-01

    , pectin, citric acid or gluconodelta- lactone did not affect the oxidative stability of fish oil-enriched yoghurt emulsions. Furthermore, the fruit preparation and added sugar did not lead to increased antioxidative activity. It is concluded that yoghurt as the dairy component in the fish oil......The oxidative stabilities of fish oil-enriched milk and fish oil-enriched drinking yoghurt were compared by following the development of lipid oxidation in plain milk, plain yoghurt and yoghurt to which ingredients present in drinking yoghurt were added one by one. All samples were enriched with 1...... wt-% fish oil. After 3 weeks of storage, development of peroxide values, volatile secondary oxidation products and fishy offflavors were much more pronounced in the milk compared to any of the yoghurt samples, irrespective of any added ingredients used to prepare flavored drinking yoghurt. Thus...

  10. Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality

    Science.gov (United States)

    Siefarth, Caroline; Tran, Thi Bich Thao; Mittermaier, Peter; Pfeiffer, Thomas; Buettner, Andrea

    2014-01-01

    This first part of a two-part study focuses on the technical feasibility of applying radio frequency (RF) heating at different temperatures (58, 65 and 72 °C) to a stirred yoghurt gel after culturing. For comparison, a convectional (CV) heating process was also applied. The aim was to increase the yoghurt shelf-life, by preventing post-acidification and the growth of yeasts and molds. At the same time, the viability of lactic acid bacteria (LAB) was investigated in view of existing legal regulations for yoghurts. Additionally, the yoghurt color, aroma and taste profiles were evaluated. It was found that the application of RF heating was effective for the rapid attainment of homogenous temperatures of 58 and 65 °C, respectively. For RF heating at 72 °C, it was not possible to establish a stable heating regime, since in some cases, there was significant overheating followed by strong contraction of the yoghurt curd and whey separation. Hence, it was decided not to continue with the RF heating series at 72 °C. In the case of CV heating, heat transfer limitations were observed, and prolonged heating was required. Nevertheless, we showed that yeasts and molds survived neither the RF nor CV heat treatment. LAB were found not to survive the CV treatment, but these beneficial microorganisms were still present in reduced numbers after RF heating to 58 and 65 °C. This important observation is most likely related to the mildness of RF treatment. While post-acidification was not observed on yoghurt storage, slight color changes occurred after heat treatment. The flavor and taste profiles were shown to be similar to the reference product. Furthermore, a trained sensory panel was not able to distinguish between, for example, the reference yoghurt and the RF 65 °C sample by triangular testing (α = 5%), showing the potential of novel strategies for further improvements of heat-treated yoghurt. PMID:28234322

  11. Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening

    DEFF Research Database (Denmark)

    Akkerman, Marije; Søndergaard Kristensen, Lise; Jespersen, Lene

    2017-01-01

    Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0-28 h), . dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel), and ripening time (1-12 weeks). Cheese Na...... is reducible without significant textural impact using well-defined starter cultures and camel chymosin....

  12. FERMENTABILITY AND RHEOLOGICAL PROPERTIES OF LACTOPEROXIDASE ACTIVATED BUFFALO MILK YOGHURT

    Directory of Open Access Journals (Sweden)

    Aijaz H. Soomro

    2012-12-01

    Full Text Available Present study was planned to produce and evaluate the coagulum from buffalo milk preserved with the activation of its lactoperoxidase system (LPO-system. A total of 10 trials were conducted and in each trial milk base was equally divided into three parts, two of which were treated with 20 mg/L (A and 30 mg/L (B solution of Sodium thiocyanate + Hydrogen peroxide and third part was kept as control (C. All the samples were analyzed for fermentability trend, pH, acidity, viscosity, specific gravity, syneresis and organoleptic properties. The decreasing trend in pH during fermentation period was comparatively slow in LPO-system activated milk A and B (4h and 5h as compared to control yoghurt (3h. The titratable acidity (% lactic acid of A, B and C yoghurt was 0.86±0.022, 0.85±0.025 and 0.89±0.024, respectively. The viscosity and specific gravity of control yoghurt was significantly (P0.05 were observed in the total solids, fat, ash, lactose and protein contents among the control, A and B yoghurt. Two week stored samples of control yoghurt received lower sensory score for appearance, flavor, body/texture and overall acceptability as compared to fresh control yoghurt. Simultaneously, LPO-system treated A and B yoghurt received high score during storage period than the control yoghurt.

  13. Role in Cheese Flavour Formation of Heterofermentative Lactic Acid Bacteria from Mesophilic Starter Cultures

    DEFF Research Database (Denmark)

    Pedersen, Thomas Bæk

    -starters including strains from our culture collection were used throughout the project. Initially selected strains were screened for enzyme activities involved in cheese flavour formation after growth in a cheese based medium (CBM) and in a nutrient rich growth medium (MRS). The Leuconostoc strains had low....... A cheese trial was performed with selected strains to investigate how the heterofermentative strains influenced the ripening in semi-hard cheese. The cheeses were made using a Lactococcus starter including citrate positive Lactoccus and with the addition of one strain of heterofermentative bacteria...... with plant isolates, the ability to ferment citrate and lacked several genes involved in the fermentation of complex carbohydrates. The presented research in this thesis has gained insight in to the role of heterofermentative lactic acid bacteria in cheese flavour formation. The traditional DL...

  14. The effect of high pressures on the yoghurt from milk with the stabilizer

    Science.gov (United States)

    Reps, A.; Jankowska, A.; Wiśniewska, K.

    2008-07-01

    The effect of high pressures on the microbiological and physio-chemical properties of yoghurt was investigated. The best results were obtained when the yoghurt was manufactured from milk with the addition of MYO 752 stabilizer (starch, gelatin, pectin) selected from 10 stabilizers. Yoghurt manufactured with the addition of 0, 6% MYO 752 stabilizer was processed at the pressure of 400-600 MPa/15 min. in the range of 50 MPa. Pressurization caused a total reduction of number of Lactobacillus delbrueckii ssp. Bulgaricus and reduced the number of Streptococcus thermophilus by 1-2 orders of magnitude. Pressurized and non-pressurized yoghurts characterized of a homogenous consistency and typical plain yoghurt taste. The decrease of the number of living bacteria was observed in yoghurts during the storage. The acidity of pressurized yoghurts remained on the some level at the temperature of 4°C and 20°C. The more intensive antibacterial activity of microflora was observed in yoghurts storaged at 20°C in comparison with yoghurts storaged at 4°C. Disadvantageous changes of the pressurized yoghurts consistency were not found. The taste and aroma of yoghurts remained without any changes.

  15. The effect of high pressures on the yoghurt from milk with the stabilizer

    Energy Technology Data Exchange (ETDEWEB)

    Reps, A; Jankowska, A; Wisniewska, K [Chair of Food Biotechnology, University of Warmia and Mazury, Heweliusza str 1., 10-724 Olsztyn (Poland)], E-mail: arnold.reps@uwm.edu.pl

    2008-07-15

    The effect of high pressures on the microbiological and physio-chemical properties of yoghurt was investigated. The best results were obtained when the yoghurt was manufactured from milk with the addition of MYO 752 stabilizer (starch, gelatin, pectin) selected from 10 stabilizers. Yoghurt manufactured with the addition of 0, 6% MYO 752 stabilizer was processed at the pressure of 400-600 MPa/15 min. in the range of 50 MPa. Pressurization caused a total reduction of number of Lactobacillus delbrueckii ssp. Bulgaricus and reduced the number of Streptococcus thermophilus by 1-2 orders of magnitude. Pressurized and non-pressurized yoghurts characterized of a homogenous consistency and typical plain yoghurt taste. The decrease of the number of living bacteria was observed in yoghurts during the storage. The acidity of pressurized yoghurts remained on the some level at the temperature of 4{sup 0}C and 20{sup 0}C. The more intensive antibacterial activity of microflora was observed in yoghurts storaged at 20{sup 0}C in comparison with yoghurts storaged at 4{sup 0}C. Disadvantageous changes of the pressurized yoghurts consistency were not found. The taste and aroma of yoghurts remained without any changes.

  16. The effect of high pressures on the yoghurt from milk with the stabilizer

    International Nuclear Information System (INIS)

    Reps, A; Jankowska, A; Wisniewska, K

    2008-01-01

    The effect of high pressures on the microbiological and physio-chemical properties of yoghurt was investigated. The best results were obtained when the yoghurt was manufactured from milk with the addition of MYO 752 stabilizer (starch, gelatin, pectin) selected from 10 stabilizers. Yoghurt manufactured with the addition of 0, 6% MYO 752 stabilizer was processed at the pressure of 400-600 MPa/15 min. in the range of 50 MPa. Pressurization caused a total reduction of number of Lactobacillus delbrueckii ssp. Bulgaricus and reduced the number of Streptococcus thermophilus by 1-2 orders of magnitude. Pressurized and non-pressurized yoghurts characterized of a homogenous consistency and typical plain yoghurt taste. The decrease of the number of living bacteria was observed in yoghurts during the storage. The acidity of pressurized yoghurts remained on the some level at the temperature of 4 0 C and 20 0 C. The more intensive antibacterial activity of microflora was observed in yoghurts storaged at 20 0 C in comparison with yoghurts storaged at 4 0 C. Disadvantageous changes of the pressurized yoghurts consistency were not found. The taste and aroma of yoghurts remained without any changes

  17. Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal.

    Science.gov (United States)

    Akissoé, Noël H; Sacca, Carole; Declemy, Anne-Laure; Bechoff, Aurelie; Anihouvi, Victor B; Dalodé, Générose; Pallet, Dominique; Fliedel, Géneviève; Mestres, Christian; Hounhouigan, Joseph D; Tomlins, Keith I

    2015-07-01

    Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer preferences for different types of Akpan. A sensory profile of Akpan was created and consumer tests were conducted with 103 consumers of African origin and 74 consumers of European origin. Consumer acceptance was significantly correlated with fermented odour (r = -0.94) and milky taste (r = 0.92-0.97) attributes. Cluster analysis revealed different behaviour by African and European consumers with respect to acceptability of Akpan; European consumers did not like the sour taste and African consumers liked an intense sweet milky taste. This study provides information on how Akpan, and other fermented yoghurt-type cereal products, could be adapted to African and European consumer preferences. © 2014 Society of Chemical Industry.

  18. Study of physiological properties of some probiotics in multiple cultures with mesophilic lactic acid bacteria by Flora Danica Ch. Hansen commercial starter

    Directory of Open Access Journals (Sweden)

    DANIELA PARASCHIV

    2011-12-01

    Full Text Available The aim of this study was to establish the growth ability and stability of probiotic strains Lactobacillus acidophilus (commercial code La-5®, Lactobacillus casei ssp. paracasei (commercial code L. casei 431® and Bifidobacterium bifidus (commercial code BB-12® in multiple cultures with mesophilic lactic bacteria, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. diacetylactis and Leuconostoc mesenteroides spp. cremoris, as Flora Danica Chr. Hansen commercial starters. Under the controlled fermentative conditions described below, a good starter combination, for the high rate of cells multiplication and for the good viability during storage, was identified in the mixture of L. casei 431®, BB-12® and Flora Danica, in ratio of 1:1:1 (9 log CFU/mL for each starter culture.

  19. Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture.

    Science.gov (United States)

    Larsen, Nadja; Werner, Birgit Brøsted; Vogensen, Finn Kvist; Jespersen, Lene

    2015-03-01

    Milk acidification by DL-starter cultures [cultures containing Lactococcus lactis diacetylactis (D) and Leuconostoc (L) species] depends on the oxidation-reduction (redox) potential in milk; however, the mechanisms behind this effect are not completely clear. The objective of this study was to investigate the effect of dissolved oxygen on acidification kinetics and redox potential during milk fermentation by lactic acid bacteria (LAB). Fermentations were conducted by single strains isolated from mixed DL-starter culture, including Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, and Leuconostoc mesenteroides ssp. cremoris, by the DL-starter culture, and by the type strains. High and low levels of oxygen were produced by flushing milk with oxygen or nitrogen, respectively. The kinetics of milk acidification was characterized by the maximum rate and time of acidification (Vamax and Tamax), the maximum rate and time of reduction (Vrmax and Trmax), the minimum redox potential (Eh7 final), and time of reaching Eh7 final (Trfinal). Variations in kinetic parameters were observed at both the species and strain levels. Two of the Lc. lactis ssp. lactis strains were not able to lower redox potential to negative values. Kinetic parameters of the DL-starter culture were comparable with the best acidifying and reducing strains, indicating their additive effects. Acidification curves were mostly diauxic at all oxygen levels, displaying 2 maxima of acidification rate: before (aerobic maximum) and after (anaerobic maximum) oxygen depletion. The redox potential decreased concurrently with oxygen consumption and continued to decrease at slower rate until reaching the final values, indicating involvement of both oxygen and microbiological activity in the redox state of milk. Oxygen flushing had a negative effect on reduction and acidification capacity of tested LAB. Reduction was significantly delayed at high initial oxygen, exhibiting longer Trmax, Trfinal, or both

  20. PENGARUH PENAMBAHAN CMC SEBAGAI SENYAWA PENSTABIL TERHADAP YOGHURT TEPUNG GEMBILI

    Directory of Open Access Journals (Sweden)

    Dewi Cakrawati

    2016-12-01

    Full Text Available The study aims to determine the effect of CMC in preventing yoghurt separation in 7 days with the addition of 2% Dioscorea esculenta flour. Organoleptic test using quality hedonic was conducting to find out yoghurt with addition of CMC that had accepted characteristic by panelists. Research was carried out using regression method to determine the total titrated acid, pH and separation level of yoghurt during storage. The concentrations of CMC were added at 0.2%, 0.4%, 0.6%, 0.8%. The analysis showed the addition of 0.6% CMC showed the lowest separation with high viscosity grades of DPAs 40.25. Yoghurt storage for 7 days shows a graph of the pH value and total titrated acid were parabolic where increasing in total titrated acid value would lower the pH value. Yoghurt was damaged on the 7th day of storage at room temperature characterized by the increasing in the pH value and damage to the organoleptics properties, namely yoghurt flavor and aroma.

  1. Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures

    OpenAIRE

    Nataša Hulak; Ana Žgomba Maksimović; Ana Kaić; Andrea Skelin; Mirna Mrkonjić Fuka

    2016-01-01

    Istrian ewe’s milk cheese is an autochthonous product that is manufactured for generations on small family farms in the Croatian peninsula Istria. Traditional Istrian cheese is made from unpasteurized ewe’s milk, without the addition of starter cultures. Consequently, the specific flavour and texture of the Istrian cheese is owed to metabolic processes of indigenous microflora of which Lactobacillus species play pivotal role. Characterisation and selection of indigenous lactobacilli may resul...

  2. Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

    Directory of Open Access Journals (Sweden)

    Alessandra Pino

    2018-06-01

    Full Text Available Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs formation was evaluated in order to obtain functional Nocellara Etnea table olives. The experimental design consisted of 8 treatments as follow: fermentations at 4, 5, 6, and 8% of salt with (E1-E4 samples and without (C1-C4 samples the addition of starters. All the trials were carried out at room temperature (18 ± 2°C and monitored for an overall period of 120 d. In addition, the persistence of the potential probiotic Lactobacillus paracasei N24 at the end of the process was investigated. Microbiological data revealed the dominance of lactic acid bacteria (LAB, starting from the 7th d of fermentation, and the reduction of yeasts and enterobacteria in the final product inoculated with starters. VOCs profile highlighted a high amount of aldehydes at the beginning of fermentation, which significantly decreased through the process and a concomitant increase of alcohols, acids, esters, and phenols. In particular, esters showed an occurrence percentage higher in experimental samples rather than in control ones, contributing to more pleasant flavors. Moreover, acetic acid, ethanol, and phenols, which often generate off-flavors, were negatively correlated with mesophilic bacteria and LAB. It is interesting to note that salt content did not affect the performances of starter cultures and slightly influenced the metabolome of table olives. Sensory data demonstrated significant differences among samples registering the highest overall acceptability in the experimental sample at 5% of NaCl. The persistence of the L. paracasei N24 strain in experimental samples, at the end of the process, revealed its promising perspectives as starter culture for the production of

  3. Yoghurt Sinbiotik Berbasis Probiotik Lokal Dapat Mencegah Diare dan Mengubah Status Hematologi Tikus (SYNBIOTIC YOGHURT BASED ON INDIGENOUS PROBIOTIC: IT’S EFFECT ON DIARRHEA AND HEMATOLOGICAL STATUS IN RATS

    Directory of Open Access Journals (Sweden)

    Made Astawan

    2014-08-01

    Full Text Available The objective of this study was to observe the effect of functional synbiotics yoghurt (made ofindigenous probiotic + oligofructosaccharides in rats that were infected with Enteropathogenic Escherichiacoli (EPEC, and to detect its effect on hematological status. A total of 25 male Sprague Dawley rats wereused in this study and divided into five treatment groups: (i negative-control; (ii positive-control; (iiisynbiotic yoghurt; (iv synbiotic yoghurt + EPEC; and (v conventional prebiotic yoghurt. Yoghurt (109 cfu/mL lactic acid bacteria was given orally using feeding tube at day one until day 4. At day 8 – day 14animals were infected with EPEC (107 cfu/mL orally using feeding tube; at day 22 blood samples werecollected for hematology analysis (erythrocytes, hematocrit (Hct, hemoglobulin (Hb, platelets, andleucocytes. Post infection with the EPEC diarrhea was developed in rats both in the control positivegroups and in the synbiotic yoghurt + EPEC group. Animals in the positive-control group had a significantlyhigher thrombocytes and leucocytes counts and Hct compared to that in animals in the other groups(P<0.01. Whereas there were no significant effect on the erythrocytes counts and Hb (P>0.05. The treatmentwith synbiotic yoghurt, in both synbiotic yoghurt only and synbiotic yoghurt + EPEC groups significantlyreduced the platelets and leucocytes counts and Hct of rats

  4. Energy sources of yoghurt bacteria and enhancement of their ...

    African Journals Online (AJOL)

    Administrator

    2011-05-23

    May 23, 2011 ... starter culture consists of two symbiotically growing bacteria, S. thermophilus .... inoculated aseptically with pure colonies of the bacterial isolates. All ..... load and enzyme production of indigenously isolated yeast. Pak. J. Bot.

  5. Fate of Lactococcus lactis starter cultures during late ripening in cheese models.

    Science.gov (United States)

    Ruggirello, Marianna; Cocolin, Luca; Dolci, Paola

    2016-10-01

    The presence of Lactococcus lactis, commonly employed as starter culture, was, recently, highlighted and investigated during late cheese ripening. Thus, the main goal of the present study was to assess the persistence and viability of this microorganism throughout manufacturing and ripening of model cheeses. Eight commercial starters, constituted of L. lactis subsp. lactis and L. lactis subsp. cremoris, were inoculated in pasteurized milk in order to manufacture miniature cheeses, ripened for six months. Samples were analysed at different steps (milk after inoculum, curd after cutting, curd after pressing and draining, cheese immediately after salting and cheese at 7, 15, 30, 60, 90, 120, 150 and 180 days of ripening) and submitted to both culture-dependent (traditional plating on M17) and -independent analysis (reverse transcription-quantitative PCR). On the basis of direct RNA analysis, L. lactis populations were detected in all miniature cheeses up to the sixth month of ripening, confirming the presence of viable cells during the whole ripening process, including late stages. Noteworthy, L. lactis was detected by RT-qPCR in cheese samples also when traditional plating failed to indicate its presence. This discrepancy could be explain with the fact that lactococci, during ripening process, enter in a stressed physiological state (viable not culturable, VNC), which might cause their inability to grow on synthetic medium despite their viability in cheese matrix. Preliminary results obtained by "resuscitation" assays corroborated this hypothesis and 2.5% glucose enrichment was effective to recover L. lactis cells in VNC state. The capability of L. lactis to persist in late ripening, and the presence of VNC cells which are known to shift their catabolism to peptides and amino acids consumption, suggests a possible technological role of this microorganism in cheese ripening with a possible impact on flavour formation. Copyright © 2016 Elsevier Ltd. All rights

  6. Running Title: Strained Yoghurts

    African Journals Online (AJOL)

    USER

    2012-09-27

    Sep 27, 2012 ... ever, the traditional method of producing strained yoghurt ... Food market studies have the essential function of providing ..... Communication No: 2001/21. ... fermented foods and beverages of Turkey. Crit. Rev. Food. Sci. Nutr.

  7. Ziziphus mauritiana (masau) fruits fermentation in Zimbabwe: from black-box to starter culture development

    OpenAIRE

    Nyanga, L.K.

    2012-01-01

    This thesis reports on studies of microbiological and biochemical properties of masau (Ziziphus mauritiana) fruit fermentation and the development of starter cultures for the production of masau beverages. A survey to document the traditional processing techniques was conducted using a questionnaire and focus group discussions in each of the three districts, i.e., Mudzi, Mt Darwin and Muzarabani in Zimbabwe. The survey results showed that the masau fruit is usually gathered by women and chi...

  8. Examining the possibilities of applying high pressure to preserve yoghurt supplemented with probiotic bacteria

    Science.gov (United States)

    Jankowska, Agnieszka; Grześkiewicz, Aleksandra; Wiśniewska, Krystyna; Reps, Arnold

    2012-09-01

    Natural yoghurt was subject to pressures of 200 and 250 MPa/4 and 18°C/15 min, after which milk-activated inocula of Lactobacillus acidophilus and Bifidobacterium sp. were added. The yoghurts were stored for 4 weeks at refrigeration temperature. After preparation and each week of storage, the count of bacteria, acidity, antibacterial property and an organoleptic assessment was determined. The highest survival rate was demonstrated by the bacteria of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and Bifidobacterium sp. in the yoghurt pressurised 200 MPa/15min at 4°C. Acidity increases in the control yoghurts were higher than in the pressurised ones. Pressurised yoghurts demonstrated weaker antibacterial effect in comparison to control yoghurts. Slight changes in the smell and taste were observed after pressurisation. Yoghurts pressurised at 18°C were characterised by more favourable organoleptic properties. Better conciseness of the curd and lower whey seep out were observed in pressurised yoghurt.

  9. Utilization of Portulaca Oleracea L. to Improve Quality of Yoghurt

    International Nuclear Information System (INIS)

    Sallam, E.M.; Anwar, M.M.

    2015-01-01

    The present investigation was conducted to study the possibility of using Portulaca Oleracea L. as a source of Omega - 3 and Omega - 6 fatty acids as well as high vitamins and minerals, to improve the quality of yoghurt. Also, the microbial characteristics the treated yoghurt were evaluated. The obtained results showed that the replacement of milk fat by dry leaves of P. Oleracea had no effect on the chemical composition and the sensory properties of the treated yoghurt with 50 and 100% P. Oleracea L. leaves oil as milk fat substitute compared to the untreated one. In conclusion, manufacturing yoghurt is suitable as a rich nutrient food stuff for people suffering from blood hypertension, high blood cholesterol, liver and heart diseases

  10. Application of novel starter cultures for sourdough bread production.

    Science.gov (United States)

    Plessas, S; Alexopoulos, A; Mantzourani, I; Koutinas, A; Voidarou, C; Stavropoulou, E; Bezirtzoglou, E

    2011-12-01

    Sourdough application has been extensively increased in the last years due to the consumers demand for food consumption without the addition of chemical preservatives. Several starter cultures have been applied in sourdough bread making targeting the increase of bread self-life and the improvement of sensorial character. More specific, Lactobacillus acidophilus and Lactobacillus sakei as single and mixed cultures were used for sourdough bread making. Various sourdough breads were produced with the addition of sourdough perviously prepared with 10% w/w L. acidophilus, 10% w/w L. sakei and 5% w/w L. acidophilus and 5% w/w L. sakei at the same time. Various chemical parameters were determined such as lactic acid, total titratable acidity and pH. The results revealed that the produced sourdough bread made with sourdough containing the mixed culture was preserved for more days (12 days) than all the other breads produced in the frame of this study, since it contained lactic acid in higher concentrations. The respective total titratable acidity varied between 10.5 and 11 ml NaOH N/10. The same sourdough bread had a firmer texture, better aroma, flavor and overall quality compared to other sourdough breads examined in this study, as shown by sensory evaluation tests and results obtained through SPME GC-MS analysis, which revealed significant differences among the different bread types. Copyright © 2011 Elsevier Ltd. All rights reserved.

  11. Determinação da compatibilidade de desenvolvimento de culturas bacteriocinogênicas e fermento láctico Determination of the growth compatibility between bacteriocinogenic and starter cultures

    Directory of Open Access Journals (Sweden)

    Maristela da Silva do Nascimento

    2009-03-01

    Full Text Available Além da utilização como bioconservantes de alimentos, algumas culturas bacteriocinogênicas estão sendo empregadas para acelerar a maturação de queijos. Porém a compatibilidade de desenvolvimento destas culturas com o fermento láctico é essencial para a obtenção de produtos característicos. O objetivo deste estudo foi avaliar a compatibilidade de desenvolvimento de Lactococcus lactis subsp. lactis ATCC 11454, Lactobacillus plantarum ALC 01 e Enterococcus faecium FAIR-E 198 com duas marcas comerciais de fermentos lácticos. Inicialmente, foi determinada a sensibilidade in vitro dos fermentos às culturas bacteriocinogênicas, somente Lc. lactis subsp. lactis ATCC 11454 foi capaz de promover a inibição de ambos os fermentos. Durante desenvolvimento associativo em leite a 35 ºC, as culturas bacteriocinogênicas não afetaram significativamente a produção de ácido láctico pelos fermentos. Estes, por sua vez proporcionaram aumento significativo da atividade de pediocina AcH e enterocina FAIR-E 198 e supressão da atividade da nisina. Dentre todas as culturas lácticas, Lb. plantarum ALC 01 apresentou a maior atividade de aminopeptidases (0,226 a 0,390. Portanto, baseado nos resultados em questão, Lb. plantarum ALC 01 e E. faecium FAIR-E 198 apresentam características de compatibilidade de desenvolvimento com o fermento mesofílico tipo O para serem empregadas como adjuntas no processamento de queijos.In addition to being used as food bioconservants, some bacteriocinogenic cultures have been employed to accelerate cheese ripening. However, the compatibility between their growth and starter cultures is essential to obtain the characteristic products. The purpose of this study was to evaluate the growth compatibility between Lactococcus lactis subsp. lactis ATCC 11454, Lactobacillus plantarum ALC 01, and Enterococcus faecium FAIR-E 198 and two commercial starter cultures. Initially, the sensibility in vitro of the starter to

  12. Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria.

    Science.gov (United States)

    Peralta, Guillermo H; Bergamini, Carina V; Audero, Gabriela; Páez, Roxana; Wolf, I Verónica; Perotti, M Cristina; Hynes, Erica R

    2017-08-16

    Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains of mesophilic lactobacilli: Lactobacillus paracasei 90 and Lactobacillus plantarum 91, which have already been characterized as good adjunct cultures. The spray-drying was carried out using a laboratory scale spray and the dried cultures were monitored during the storage for the survival rate. The dried cultures were applied to two cheese models: sterile cheese extract and miniature soft cheese. The influence on the carbohydrate metabolism and the production of organic acids and volatile compounds was determined. Both strains retained high levels of viable counts in the powder after drying and during the storage at 5°C for twelve months. In addition, they also remained at high level in both cheese models during incubation or ripening. Similar profiles of carbohydrate fermentation and bioformation of volatile compounds were observed in the cheese extracts for each of the strains when tested as both fresh and dried cultures. In addition, the ability of Lb. paracasei 90 to increase the production of acetoin and diacetyl remarkably in cheese models was also confirmed for the spray-dried culture. Copyright © 2017 Elsevier B.V. All rights reserved.

  13. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

    OpenAIRE

    Karslo?lu, Bet?l; ?i?ek, ?mran Ensoy; Kolsarici, Nuray; Cando?an, Kezban

    2014-01-01

    In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p

  14. Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

    Science.gov (United States)

    Wu, Qun; Ling, Jie

    2014-01-01

    Selection of a starter culture with excellent viability and metabolic activity is important for inoculated fermentation of traditional food. To obtain a suitable starter culture for making Chinese sesame-flavored liquor, the yeast and bacterium community structures were investigated during spontaneous and solid-state fermentations of this type of liquor. Five dominant species in spontaneous fermentation were identified: Saccharomyces cerevisiae, Pichia membranaefaciens, Issatchenkia orientalis, Bacillus licheniformis, and Bacillus amyloliquefaciens. The metabolic activity of each species in mixed and inoculated fermentations of liquor was investigated in 14 different cocultures that used different combinations of these species. The relationships between the microbial species and volatile metabolites were analyzed by partial least-squares (PLS) regression analysis. We found that S. cerevisiae was positively correlated to nonanal, and B. licheniformis was positively associated with 2,3-butanediol, isobutyric acid, guaiacol, and 4-vinyl guaiacol, while I. orientalis was positively correlated to butyric acid, isovaleric acid, hexanoic acid, and 2,3-butanediol. These three species are excellent flavor producers for Chinese liquor. Although P. membranaefaciens and B. amyloliquefaciens were not efficient flavor producers, the addition of them alleviated competition among the other three species and altered their growth rates and flavor production. As a result, the coculture of all five dominant species produced the largest amount of flavor compounds. The result indicates that flavor producers and microbial interaction regulators are important for inoculated fermentation of Chinese sesame-flavored liquor. PMID:24814798

  15. Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.

    Science.gov (United States)

    Udomsil, Natteewan; Chen, Shu; Rodtong, Sureelak; Yongsawatdigul, Jirawat

    2016-08-01

    Real-time quantitative polymerase chain reaction (qPCR) methods were developed for the quantification of Virgibacillus sp. SK37 and Tetragenococcus halophilus MS33, which were added as starter cultures in fish sauce fermentation. The PCR assays were coupled with propidium monoazide (PMA) treatment of samples to selectively quantify viable cells and integrated with exogenous recombinant Escherichia coli cells to control variabilities in analysis procedures. The qPCR methods showed species-specificity for both Virgibacillus halodenitrificans and T. halophilus as evaluated using 6 reference strains and 28 strains of bacteria isolated from fish sauce fermentation. The qPCR efficiencies were 101.1% for V. halodenitrificans and 90.2% for T. halophilus. The quantification limits of the assays were 10(3) CFU/mL and 10(2) CFU/mL in fish sauce samples with linear correlations over 4 Logs for V. halodenitrificans and T. halophilus, respectively. The matrix effect was not observed when evaluated using fish sauce samples fermented for 1-6 months. The developed PMA-qPCR methods were successfully applied to monitor changes of Virgibacillus sp. SK37 and T. halophilus MS33 in a mackerel fish sauce fermentation model where culture-dependent techniques failed to quantify the starter cultures. The results demonstrated the usability of the methods as practical tools for monitoring the starter cultures in fish sauce fermentation. Copyright © 2016 Elsevier Ltd. All rights reserved.

  16. Impact of Bifidobacterium animalis subsp. lactis BB-12 and, Lactobacillus acidophilus LA-5-containing yoghurt, on fecal bacterial counts of healthy adults.

    Science.gov (United States)

    Savard, Patricia; Lamarche, Benoît; Paradis, Marie-Eve; Thiboutot, Hélène; Laurin, Émilie; Roy, Denis

    2011-09-01

    This randomized, placebo-controlled, double blind, parallel dose-response study investigated the impact of 4-week commercial yoghurt consumption supplemented with Bifidobacterium animalis subsp. lactis (BB-12) and Lactobacillus acidophilus (LA-5) on fecal bacterial counts of healthy adults. Fifty-eight volunteers were randomly assigned to three different groups: 1. placebo (no probiotic, no starter and no green tea extract); 2. Yoptimal (10(9)cfu/100g of BB-12 and LA-5 and 40mg of green tea extract) and 3. Yoptimal-10 (10(10)cfu/100g of BB-12, 10(9)cfu/100g of LA-5 and 40mg of green tea extract). These yoghurt products also contained Lactobacillus delbrueckii subsp. bulgaricus (10(7)cfu/100g) and Streptococcus thermophilus (10(10)cfu/100g). The quantitative PCR (qPCR) results showed that there were significant increases (P=0.02) in bifidobacteria counts with the Yoptimal treatment as compared to baseline. The fecal numbers of B. animalis subsp. lactis and LA-5 significantly increased in the two probiotic treatments compared to the placebo treatment. Viable counts of fecal lactobacilli were significantly higher (P=0.05) and those of enterococci were significantly lower (P=0.04) after the intervention when compared to placebo. No significant difference was observed between treatments in volunteers' weight, waist girth, blood pressure, fasting plasma triglyceride and HDL-C concentrations, as well as cholesterol/HDL-cholesterol ratio. However, a significant increase in plasma cholesterol levels was observed in the placebo group (P=0.0018) but the levels remained stable in the two probiotic yoghurt groups. These results show that probiotic strains supplemented in the form of yoghurt remain active during gut transit and are associated with an increase in beneficial bacteria and a reduction in potentially pathogenic bacteria. This trial was registered at clinicaltrials.gov as NCT00730626. Copyright © 2011 Elsevier B.V. All rights reserved.

  17. Biodiversity among Lactobacillus helveticus Strains Isolated from Different Natural Whey Starter Cultures as Revealed by Classification Trees

    Science.gov (United States)

    Gatti, Monica; Trivisano, Carlo; Fabrizi, Enrico; Neviani, Erasmo; Gardini, Fausto

    2004-01-01

    Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium used extensively for manufacturing Swiss type and aged Italian cheese. In this study, the phenotypic and genotypic diversity of strains isolated from different natural dairy starter cultures used for Grana Padano, Parmigiano Reggiano, and Provolone cheeses was investigated by a classification tree technique. A data set was used that consists of 119 L. helveticus strains, each of which was studied for its physiological characters, as well as surface protein profiles and hybridization with a species-specific DNA probe. The methodology employed in this work allowed the strains to be grouped into terminal nodes without difficult and subjective interpretation. In particular, good discrimination was obtained between L. helveticus strains isolated, respectively, from Grana Padano and from Provolone natural whey starter cultures. The method used in this work allowed identification of the main characteristics that permit discrimination of biotypes. In order to understand what kind of genes could code for phenotypes of technological relevance, evidence that specific DNA sequences are present only in particular biotypes may be of great interest. PMID:14711641

  18. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis.

    Science.gov (United States)

    Holko, I; Hrabě, J; Šalaková, A; Rada, V

    2013-07-01

    Common starter cultures used in fermented mutton sausages were substituted by probiotic strains of Lactobacillus acidophilus CCDM 476 and Bifidobacterium animalis 241a. Technological properties of the traditional and the probiotic sausages were compared. The potential probiotic effect was evaluated by enumeration of bifidobacteria and lactobacilli in stool samples of 15 volunteers before and after a 14-day consumption period. The numbers of lactobacilli (10(7) cfu/g) and bifidobacteria (10(3) cfu/g) in the final product did not affect the technological properties. The use of L. acidophilus as a starter culture was found more beneficial than the use of B. animalis. Even after 60 days of storage, high counts of L. acidophilus (10(6) cfu/g) were detected; on the other hand, the counts of B. animalis were under the detection limit. Regarding sensory properties, the probiotic products showed better texture, and, curiously, a reduction of the typical smell of mutton. The numbers of lactobacilli in stool samples increased significantly after the consumption of the probiotic sausages. Copyright © 2013 Elsevier Ltd. All rights reserved.

  19. Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    Niketić Gordana B.

    2009-01-01

    Full Text Available Yoghurt quality is particularly difficult to standardize because of the many forms, varieties, manufacturing methods, ingredients and consumer preferences that exist. Since these factors will always play an important role, it is unlikely that a uniform yoghurt quality concept will ever emerge, such as has been developed for other dairy products. There are a number of common denominators, however that have bearing on yoghurt quality. Since a number of producers are recognized within the broad category entitled yoghurt. This situation makes yoghurt an interesting, challenging, but also a confusing area to work in. The present investigation was undertaken to isolate from commercial yoghurt the strains involved in its manufacture and determine the characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus. This study is concerned with the lactic acid bacteria (L.delbrueckii subsp. bulgaricus and S. thermophilus growth in yoghurt from involving different procedures and with the determination of the number of lactic acid bacteria in dependence of the temperature and acidity in the period of storage. Predominant samples of yoghurt were with 11-107/ml lactic acid lactococci (44.28%.

  20. Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage

    Directory of Open Access Journals (Sweden)

    Anna Dąbrowska

    2017-11-01

    Full Text Available The effect of whey protein hydrolysate (WPH addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP, WPH-SMP (ratio 1:1, WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significantly inhibited the decrease in population viability throughout the storage at 4ºC in comparison to the control. The post-fermentation acidification was also retarded by the addition of WPH. The hydrolysate did not increase the Bifidobacterium adolescentis counts at the initial stage. However, the WPH significantly improved its viability. After 21 days of storage, in the yogurts supplemented with WPH, the population of these bacteria oscillated around 3.04 log10 CFU/g, while in samples where SMP or whey protein concentrate was used, the bacteria were no longer detected.

  1. Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage.

    Science.gov (United States)

    Dąbrowska, Anna; Babij, Konrad; Szołtysik, Marek; Chrzanowska, Józefa

    2017-11-22

    The effect of whey protein hydrolysate (WPH) addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP), WPH-SMP (ratio 1:1), WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significantly inhibited the decrease in population viability throughout the storage at 4ºC in comparison to the control. The post-fermentation acidification was also retarded by the addition of WPH. The hydrolysate did not increase the Bifidobacterium adolescentis counts at the initial stage. However, the WPH significantly improved its viability. After 21 days of storage, in the yogurts supplemented with WPH, the population of these bacteria oscillated around 3.04 log10 CFU/g, while in samples where SMP or whey protein concentrate was used, the bacteria were no longer detected.

  2. Determination of nutritional parameters of yoghurts by FT Raman spectroscopy

    Science.gov (United States)

    Czaja, Tomasz; Baranowska, Maria; Mazurek, Sylwester; Szostak, Roman

    2018-05-01

    FT-Raman quantitative analysis of nutritional parameters of yoghurts was performed with the help of partial least squares models. The relative standard errors of prediction for fat, lactose and protein determination in the quantified commercial samples equalled to 3.9, 3.2 and 3.6%, respectively. Models based on attenuated total reflectance spectra of the liquid yoghurt samples and of dried yoghurt films collected with the single reflection diamond accessory showed relative standard errors of prediction values of 1.6-5.0% and 2.7-5.2%, respectively, for the analysed components. Despite a relatively low signal-to-noise ratio in the obtained spectra, Raman spectroscopy, combined with chemometrics, constitutes a fast and powerful tool for macronutrients quantification in yoghurts. Errors received for attenuated total reflectance method were found to be relatively higher than those for Raman spectroscopy due to inhomogeneity of the analysed samples.

  3. Optimization of Culture Medium for the Growth of Candida sp. and Blastobotrys sp. as Starter Culture in Fermentation of Cocoa Beans (Theobroma cacao) Using Response Surface Methodology (RSM).

    Science.gov (United States)

    Mahazar, N H; Zakuan, Z; Norhayati, H; MeorHussin, A S; Rukayadi, Y

    2017-01-01

    Inoculation of starter culture in cocoa bean fermentation produces consistent, predictable and high quality of fermented cocoa beans. It is important to produce healthy inoculum in cocoa bean fermentation for better fermented products. Inoculum could minimize the length of the lag phase in fermentation. The purpose of this study was to optimize the component of culture medium for the maximum cultivation of Candida sp. and Blastobotrys sp. Molasses and yeast extract were chosen as medium composition and Response Surface Methodology (RSM) was then employed to optimize the molasses and yeast extract. Maximum growth of Candida sp. (7.63 log CFU mL-1) and Blastobotrys sp. (8.30 log CFU mL-1) were obtained from the fermentation. Optimum culture media for the growth of Candida sp., consist of 10% (w/v) molasses and 2% (w/v) yeast extract, while for Blastobotrys sp., were 1.94% (w/v) molasses and 2% (w/v) yeast extract. This study shows that culture medium consists of molasses and yeast extract were able to produce maximum growth of Candida sp. and Blastobotrys sp., as a starter culture for cocoa bean fermentation.

  4. Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

    Directory of Open Access Journals (Sweden)

    Ibrahim Osama

    2017-12-01

    Full Text Available Rosemary (Rosmarinus officinalis L. transglutaminase (RTGase was used to cross-link whey protein isolate (WPI and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortified with 1% WPI powder treated with RTGase at the level of 2.5 and 10 unit/g protein were studied. Chemical, rheological, textural and organoleptic properties of the yoghurt treated with RTGase were better than these of the control yoghurt.

  5. Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal

    OpenAIRE

    Akissoé, Noël H.; Sacca, Carole; Declemy, Anne-Laure; Bechoff, Aurelie; Anihouvi, Victor B.; Dalodé, Générose; Pallet, Dominique; Fliedel, Géneviève; Mestres, Christian; Hounhouigan, Joseph D.; Tomlins, Keith I.

    2015-01-01

    BACKGROUND: Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer preferences for different types of Akpan.\\ud \\ud RESULTS: A sensory profile of Akpan was created and consumer tests were conducted with 103 consumers of African origin and 74 consumers of European origin. Consumer acceptance was significantly correl...

  6. Free and attached cells of Bacillus subtilis as starters for production of a soup flavouring (“ogiri egusi”

    Directory of Open Access Journals (Sweden)

    Peter-Ikechukwu, A. I.

    2013-01-01

    Full Text Available Aims: This Bacillus subtilis has been identified to be the main fermenting bacterium during indigenous production of “ogiri egusi”; a traditional soup flavouring rich in protein. Evaluation of the use of starter and broth cultures of this bacterium in the production of ‘ogiri egusi’ was therefore undertaken with the view to improve the fermentation process and quality of product. Methodology and Results: Cowpea granules in association with Bacillus subtilis cells were developed as starter cultures for the fermentation. Results obtained showed that the starter cultures resulted in an increase in the aminonitrogen from 1.67±0.02 to 19.96±0.05 mg N/100 g dry matter in 48 h while the broth cultures increased the aminonitrogen from 1.63±0.03 to 16.54±0.05 mg N/100 g dry matter in 72 h. There was also a corresponding increase in the protease activity of the fermentation conducted with the starter cultures from 2.69±0.03 to 54.98±0.04 mg N/min in 48 h. The broth cultures produced an increase from 2.65±0.02 to 47.61±0.06 mg N/min in 72 h. Changes in these parameters for the natural process were gradual and reached their peaks at 120 h with values of 9.89±0.13 mg N/100g dry matter and 31.92±0.03 mg N/min respectively. Peroxide values for the fermentation processes increased throughout the period; however the starter cultures produced the lowest value (10.20±0.10 meq/kg showing that rancidity may not occur in the product fermented by the starter culture. Conclusion, significance and impact of study: The starter cultures significantly reduced fermentation time from 96 – 120 h in the natural process to 48 h. Thus use of starter cultures optimized the process of fermentation and will eliminate chances of contamination of product with pathogens and spoilage organisms. This ultimately will improve product quality.

  7. The detection limits of antimicrobial agents in cow's milk by a simple Yoghurt Culture Test.

    Science.gov (United States)

    Mohsenzadeh, M; Bahrainipour, A

    2008-09-15

    The aim of this study was to study performance of Yoghurt Culture Test (YCT) in the detection of antimicrobial residues in milk. For this purpose, the sensitivity of YCT for 15 antibiotics were determined. For each drug, 8 concentrations were tested. The detection limits of YCT at 2.5 h and 4 h incubation were determined (microg kg(-1)): 15 and 37.5, penicillin G; 4 and 5, ampicillin; 5 and 7.5, amoxycillin; 100 and 200, cephalexin; 80 and 100, cefazoline; 100 and 200, oxytetracycline; 500 and 100, chlortetracycline; 100 and 200, tetracycline; 150 and 200, doxycycline; 200 and 400, sulphadimidine; 500 and 1000, gentamycin; 1000 and 1500, spectinomycin; 400 and 500, erythromycin; 50 and 100, tylosin; 5000 and 10000, chloramphenicol. The YCT detection limits at 2.5 h incubation for ampicillin, cephalexin, tetracycline, oxytetracycline and tylosin are similar to those obtained as Maximum Residue Limit (MRL) according to Regulation 2377/90 EEC as set out by the European Union. In addition the detection limits of YCT for some antibiotics were lower than some of microbial inhibitor test.

  8. Assessment of the Effect of Fruit (Apple and Plain Yoghurt Consumption on Plaque pH

    Directory of Open Access Journals (Sweden)

    Peyvand Moeiny

    2017-09-01

    Full Text Available Introduction: Nowadays, thanks to improvements in fruit yoghurt tastes, more tendencies are seen in their consumption especially among children. Therefore, their cariogenicity evaluation as healthy snacks is important. The goal of this study was the assessment of the consumption effect of two kinds of Iranian fruit (apple and plain yoghurts on dental plaque PH. Methods: In this experimental study, 10 healthy dentistry students were selected upon inclusion criteria. Plaque pH in the certain areas of the mouth was measured by microelectrode and digital pH meter. PH was measured at the baseline and intervals of 2, 5, 7, 10, 15, 20, 30, 40, 50 and 60 minutes after eating test products: fruit yoghurt (apple and plain Yoghurt. For positive control group, just the baseline PH and at intervals of 2 and 5 min after swishing with 10% sucrose solutions were recorded. The results were analyzed using repeated measures ANOVA. Results: Lowest pH was obtained after fruit yoghurt consumption followed by plain yoghurt and %10 sucrose solution and the plaque PH difference was significant (P=0.05. Furthermore, time duration which remained below the critical pH was longer after consuming fruit yoghurt. Conclusion: Both kinds of yoghurts were considered cariogenic since plaque pH drop below critical points. Average of plaque pH after consuming fruit yoghurt was significantly lower in almost all the time intervals

  9. Doenjang prepared with mixed starter cultures attenuates azoxymethane and dextran sulfate sodium-induced colitis-associated colon carcinogenesis in mice

    Directory of Open Access Journals (Sweden)

    Ji-Kang Jeong

    2014-01-01

    Full Text Available Backgrounds: Doenjang is traditional Korean fermented soybean paste and widely known for its various health benefits including anticancer effect. In this study, we manufactured doenjang with the grain-type meju using probiotic mixed starter cultures of Aspegillus oryzae, Bacillus subtilis-SKm, and Lactococcus lactis-GAm to improve the qualities and beneficial properties of doenjang. Materials and Methods: The inhibitory effects of the doenjang prepared with the grain-type meju using mixed starter cultures were investigated in azoxymethane (AOM and dextran sulfate sodium (DSS-induced colon carcinogenesis mice model. AOM and DSS colon carcinogenesis was induced in female C57BL/6 mice, and doenjang was orally administered for 4 weeks. Body weight, colon length, and colon weight of mice were determined, and colonic tissues were histologically evaluated. The serum levels of proinflammatory cytokines as well as the expression of inflammation- and apoptosis-related genes in colonic tissue were also analyzed. Results: Administration of the doenjang using probiotic mixed starter cultures ameliorated the symptoms of colon cancer, and reduced the incidence of neoplasia, and reduced the levels of serum proinflammatory cytokines such as interleukin-6, and tumor necrosis factor-α and inducible nitric oxide synthase and cycloooxygenase-2 expression levels in colonic tissue. In addition, it increased Bax and reduced Bcl-2 expression levels and increased p21 and p53 expression in the colonic tissues. Conclusion: These findings indicate that the doenjang attenuated colon carcinogenesis induced by AOM and DSS by ameliorating the symptoms of colon cancer, reducing the occurrence of neoplasia, regulating proinflammatory cytokine levels, and controlling the expressions of inflammation- and apoptosis-related genes in the colonic tissue.

  10. Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis

    Directory of Open Access Journals (Sweden)

    Cinthia Bittencourt Spricigo

    2005-06-01

    Full Text Available Homemade salamis may have their food safety guaranteed by means of the addition of curing salt and starter cultures, without loosing their traditional manufacturing recipes brought to Brazil by the Italian immigration in the early 20th century. In this work, the influence of curing salt and of a starter culture, composed of Lactobacillus and Staphylococcus, over the sensory and microbiological characteristics of Italian type salamis, containing 3% lactose and 0.5% saccharose, was evaluated. The starter culture and the curing salt inhibited the development of Staphylococcus aureus and of coliforms, and the salamis added with curing salt presented better color attributes.Os salames produzidos artesanalmente podem ter sua segurança alimentar garantida pela adição de sal de cura e de culturas iniciadoras sem perda das receitas tradicionais trazidas pela imigração italiana do início do século vinte. Neste trabalho, a partir da produção de salames com 3% de lactose e 0,5% de sacarose, avaliou-se a influência do sal de cura e da cultura iniciadora, composta de Lactobacillus e Staphylococcus, sobre as características sensoriais e microbiológicas dos salames. A cultura iniciadora e o sal de cura inibiram o crescimento de Staphylococcus aureus e de coliformes totais, sendo que os salames adicionados de sal de cura apresentaram uma melhor coloração.

  11. Inhibitory effects of meju prepared with mixed starter cultures on azoxymethane and dextran sulfate sodium-induced colon carcinogenesis in mice

    Directory of Open Access Journals (Sweden)

    Ji-Kang Jeong

    2012-01-01

    Full Text Available Backgrounds: Meju is the main ingredient and the starter culture of traditional Korean fermented soybean foods; these fermented soybean products are well-known for their various health benefits, including anticancer effects. We developed the grain-type meju using probiotic mixed starter cultures to improve the qualities and functionalities of fermented soybean products, as well as the meju itself. In this study, the inhibitory effects of the grain-type meju were investigated in azoxymethane (AOM and dextran sulfate sodium (DSS-induced colon carcinogenesis mice model. Materials and Methods: AOM and DSS colon carcinogenesis was induced in female C57BL/6 mice and meju was orally administered for 4 weeks. The body weight, colon length, and colon weight of mice were determined, and colonic tissues were histologically observed. The serum levels of proinflammatory cytokines and the levels of inflammation- and apoptosis-related genes in colonic tissue were also analyzed. Results: The administration of meju using probiotic mixed starter cultures ameliorated the symptoms of colon cancer and reduced number of neoplasia, and reduced serum proinflammatory cytokine levels and iNOS and COX-2 expression levels in colonic tissue. It increased Bax and reduced Bcl-2 expression levels and increased p21 and p53 expression in colonic tissues. Conclusion: The meju showed inhibitory effects on the progression of colon cancer induced by AOM and DSS by ameliorating the symptoms of colon cancer, reducing the number of neoplasias and regulating proinflammatory cytokine levels and the expressions of inflammation- and apoptosis-related genes in the colonic tissue.

  12. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor

    Directory of Open Access Journals (Sweden)

    Igor Magalhães da Veiga Moreira

    2017-05-01

    Full Text Available Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process on the compounds involved during the fermentation, and to perform the chocolate sensorial characterization. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Bitterness was the dominant taste found in non-inoculated chocolate, while chocolate made with inoculated beans showed bitter, sweet, and cocoa tastes. 2,3-Butanediol and 2,3-dimethylpyrazine were considered as volatile compounds making the difference on the flavor of both chocolates. Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 are proposed as starter cultures for cocoa fermentation.

  13. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment.

    Science.gov (United States)

    Karsloğlu, Betül; Çiçek, Ümran Ensoy; Kolsarici, Nuray; Candoğan, Kezban

    2014-01-01

    In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between 0.220-0.450 mg·kg(-1), and TBA values of heat processed fermented sausages were in a range of 0.405-0.795 mg·kg(-1). Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

  14. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.

    Science.gov (United States)

    Magalhães da Veiga Moreira, Igor; de Figueiredo Vilela, Leonardo; da Cruz Pedroso Miguel, Maria Gabriela; Santos, Cledir; Lima, Nelson; Freitas Schwan, Rosane

    2017-05-09

    Chocolate production suffered a vast impact with the emergence of the "witches' broom" disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process on the compounds involved during the fermentation, and to perform the chocolate sensorial characterization. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Bitterness was the dominant taste found in non-inoculated chocolate, while chocolate made with inoculated beans showed bitter, sweet, and cocoa tastes. 2,3-Butanediol and 2,3-dimethylpyrazine were considered as volatile compounds making the difference on the flavor of both chocolates. Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 are proposed as starter cultures for cocoa fermentation.

  15. Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures

    DEFF Research Database (Denmark)

    Pedersen, Thomas Bæk; Kot, Witold Piotr; Hansen, L.H.

    2014-01-01

    The lactic acid bacterium Leuconostoc pseudomesenteroides can be found in mesophilic cheese starters, where it produces aromatic compounds from, e.g., citrate. Here, we present the draft genome sequences of two L. pseudomesenteroides strains isolated from traditional Danish cheese starters....

  16. PENGEMBANGAN BOOKLET PEMBUATAN YOGHURT KULIT BUAH NAGA UNTUK PARA PETANI BUAH BERBASIS PADA HASIL PENELITIAN

    Directory of Open Access Journals (Sweden)

    W.F Edi Hanzen

    2016-11-01

    Masyarakat belum memanfaatkan kulit buah naga dan hanya dibuang sebagai limbah. Pemanfaatan limbah kulit buah naga untuk produk olahan dalam rangka penganekaragaman pangan sampai saat ini masih belum dilakukan. Kulit buah naga memiliki kandungan nutrisi yang bermanfaat untuk pertumbuhan bakteri asam laktat. Salah satu bentuk makanan olahan dengan bahan dasar kulit buah naga dengan memanfaatkan bakteri asam laktat ialah yoghurt kulit buah naga. Booklet ini disusun berdasarkan hasil penelitian mengenai pembuatan yoghurt kulit buah naga. Booklet disusun untuk komunitas petani buah. Booklet berisi materi-materi tentang manfaat yoghurt dan petunjuk pembuatan yoghurt, alat dan bahan yang digunakan untuk membuat yoghurt, cara mengemas yoghurt dan strategi pemasaran yoghurt. Metode penelitian pengembangan ialah metode observasional dengan urutan langkah seperti yang dijelaskan oleh Hannafin dan Peck (1998. Hasil validasi dari para validator dan uji keterbacaan booklet oleh masyarakat petani buah  menunjukkan bahwa booklet yang disusun memiliki kualifikasi sangat menarik, sangat sesuai, dan sangat efektif untuk digunakan. Booklet yang dikembangkan layak digunakan dan dapat disebarluaskan sebagai media penyuluhan kepada masyarakat petani buah.

  17. Composition of raw cow milk and artisanal yoghurt collected in ...

    African Journals Online (AJOL)

    The composition of milk is of most importance to the dairy industry and human health. This study was conducted to provide data on the composition of raw cow milk and artisanal yoghurt collected in Maroua (Cameroon). Milk and yoghurt samples were collected from 11 breeding sites and 12 producers in the city of Maroua, ...

  18. KEEPING QUALITY OF YOGHURT FORTIFIED WITH WHEY PROTEIN CONCENTRATE AND SKIM MILK POWDER BY USING GAMMA RADIATION

    International Nuclear Information System (INIS)

    ANWAR, M.M.; YOUSEF, E.T.; ABD-ELHADI, Y.A.

    2009-01-01

    Four batches of yoghurt were prepared to study the effect of gamma radiation doses on the quality of yoghurt. All samples were prepared by the addition of 1.5% whey proteins concentrate and 1.5% skim milk powder (from buffalo's milk). The four yoghurt batches were treated with gamma radiation at doses of 0, 1, 2 and 3 kGy, respectively. All treated yoghurt was kept in a refrigerator at 7 0C and samples were examined every three days for chemical, microbiological and sensory evaluation. Control yoghurt that was not exposed to gamma radiation exhibited the highest total bacterial counts and lactic acid bacterial counts after 6 day from storage while the irradiated samples counts were decreased and this decrease was proportional to the dose of gamma radiation used. Applying gamma radiation improved the keeping quality of yoghurt, which provide that control yoghurt was still accepted till the 12 th day while the samples irradiated with 1, 2 and 3 kGy were still accepted till the 15, 24 and 30 days, respectively. Coliform bacteria were not detected in all yoghurt treatment and there were non-significant differences among yoghurt treatments considering the chemical composition. Therefore, gamma irradiation could be recommended for both increasing the shelf-life of yoghurt and enhance its overall quality.

  19. Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt

    Directory of Open Access Journals (Sweden)

    Katarina Lisak

    2011-09-01

    Full Text Available Stevia is a natural, non energetic sweetener, 200-300 times sweeter than sucrose, and is obtained by leaves extraction of the Stevia rebaudiana. According to the low energy value of stevia to sweeten food products, it is a great possibility of its use in the dairy industry. This study examined the differences in the sweetness of the strawberry flavoured yoghurt with the addition of sucrose, stevia and equal portions of sucrose and stevia; each combination was used at three different concentrations (3, 4.5 and 6 % / 100 g yoghurt. Stevia was diluted in a concentration which, according to the literature, matches the sweetness profile of sucrose. Viscosity of the yoghurts was determined by the rheometer, and sensory profiling of the products was evaluated by a panel using the ranking test and weighted factors methods. The level of sweetness of all yoghurt samples (using sucrose, stevia and mixture of sucrose and stevia was judged by a test panel, and products were rated in the terms of degree of sweetness as sucrose > sucrose + stevia > stevia. The recommended level by panelists of any type or combination of sweeteners for strawberry yoghurt was 4.5 g sweetner/100 g. The apparent viscosity was lower in sucrose yoghurts compared to products made with stevia or stevia + sucrose which was also reflected in the sensory scores.

  20. Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut

    Directory of Open Access Journals (Sweden)

    O. A. Olaoye

    2017-01-01

    Full Text Available Kunun-aya is a traditional nonalcoholic beverage in the northern part of Nigeria, normally prepared from cereals. In this investigation Lactobacillus plantarum, isolated from fermenting kunun, was applied as starter culture during production of kunun-aya from varying combinations of sorghum and tigernut. The quality attributes of the product indicated increase in ash and protein contents of product inoculated with starter culture (PISC over the uninoculated control sample (UCS. The highest values of 4.43% and 6.95% were recorded for ash and protein, respectively, in the product from fifty percent each of sorghum and tigernut (50SOR/50TIG. Titratable acidity was higher in PISC compared to UCS; the 50SOR/50TIG sample had the highest value of 0.92. The PISC recorded reduced counts of Salmonella, coliforms, and Staphylococci. The SCIS were preferred by panellists in the sensory attributes of appearance, aroma, taste, mouthfeel, and general acceptability. It was concluded that the use of L. plantarum as starter culture in the production of kunun-aya was advantageous as a result of enhanced nutritional, sensory, and microbial qualities recorded compared to UCS. Reduction in Salmonella, coliforms, and Staphylococci in PISC may be of public health significance. This on quality improvement of the traditional beverage has not been previously reported.

  1. Microencapsulated Starter Culture During Yoghurt Manufacturing, Effect on Technological Features

    NARCIS (Netherlands)

    Prisco, de Annachiara; Valenberg, van Hein J.F.; Fogliano, Vincenzo; Mauriello, Gianluigi

    2017-01-01

    The potential of living cell microencapsulation in sustaining cells’ viability, functionality and targeted release in gastrointestinal tract is relatively well documented. Differently, the effects exerted by the capsules on cell metabolic activities during fermentation of a food matrix as well as

  2. Effect of adding sour yoghurt and dough as bacterial inoculant on ...

    African Journals Online (AJOL)

    Inoculation of whole-crop corn with sourdough and sour yoghurt significantly decreased pH, ash content and ammonia nitrogen, while dry matter determined using toloen distillation (DMT), Flieg point, crude protein (CP), and total nitrogen increased (P<0.05). Key words: Silage, sour yoghurt, sourdough, corn forage.

  3. Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models.

    Science.gov (United States)

    de Carvalho, Rayssa Julliane; de Souza, Geanny Targino; Honório, Vanessa Gonçalves; de Sousa, Jossana Pereira; da Conceição, Maria Lúcia; Maganani, Marciane; de Souza, Evandro Leite

    2015-12-01

    In the present study, we assessed the effects of Thymus vulgaris L. essential oil (TVEO) on Staphylococcus aureus and Listeria monocytogenes, pathogenic bacteria frequently associated with fresh or low-ripened cheeses (e.g., Brazilian coalho cheese), and on a starter co-culture comprising Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris, which are commonly used for the production of different cheeses. To measure these effects, we determined the minimum inhibitory concentration (MIC) and assessed bacterial cell viability over time in (coalho) cheese-based broth and in a semi-solid (coalho) cheese model at 10 °C. The MIC for TVEO was 2.5 μL/mL against S. aureus and L. monocytogenes, while the MIC was 1.25 μL/mL against the starter co-culture. The TVEO (5 and 2.5 μL/mL) sharply reduced the viable counts of all assayed bacteria in cheese broth over 24 h; although, at 5 μL/mL, TVEO more severely affected the viability of the starter co-culture compared with pathogenic bacteria. The addition of 1.25 μL/g of TVEO in the semi-solid cheese model did not reduce the viable counts of all assayed bacteria. At 2.5 μL/g, TVEO slightly decreased the viable counts of S. aureus, L. monocytogenes and Lactococcus spp. in the semi-solid cheese model over 72 h. The final counts of Lactococcus spp. in a semi-solid cheese model containing 2.5 μL/mL TVEO were lower than those of pathogenic bacteria under the same conditions. These results suggest that the doses of TVEO used to control pathogenic bacteria in fermented dairy products, especially in low-ripened cheeses, should be cautiously considered for potential negative effects on the growth and survival of starter cultures. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations

    Directory of Open Access Journals (Sweden)

    Capece Angela

    2014-01-01

    Full Text Available The long-time studies on wine yeasts have determined a wide diffusion of inoculated fermentations by commercial starters, mainly of Saccharomyces. Although the use of starter cultures has improved the reproducibility of wine quality, the main drawback to this practice is the lack of the typical traits of wines produced by spontaneous fermentation. These findings have stimulated wine-researchers and wine-makers towards the selection of autochthonous strains as starter cultures. The objective of this study was to investigate the biodiversity of 167 S. cerevisiae yeasts, isolated from spontaneous fermentation of grapes. The genetic variability of isolates was evaluated by PCR amplification of inter-δ region with primer pair δ2/δ12. The same isolates were investigated for characteristics of oenological interest, such as resistance to sulphur dioxide, ethanol and copper and hydrogen sulphide production. On the basis of technological and molecular results, 20 strains were chosen and tested into inoculated fermentations at laboratory scale. The experimental wines were analyzed for the content of some by-products correlated to wine aroma, such as higher alcohols, acetaldehyde, ethyl acetate and acetic acid. One selected strain was used as starter culture to perform fermentation at cellar level. The selection program followed during this research project represents an optimal combination between two different trends in modern winemaking: the use of S. cerevisiae as starter cultures and the starter culture selection for specific fermentations.

  5. Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation.

    Science.gov (United States)

    Bravo-Ferrada, Bárbara Mercedes; Hollmann, Axel; Delfederico, Lucrecia; Valdés La Hens, Danay; Caballero, Adriana; Semorile, Liliana

    2013-09-01

    The aim of this study was to evaluate fifty-three Lactobacillus plantarum isolates obtained from a Patagonian red wine, molecularly identified and typified using RAPD analysis, in order to select starter cultures for malolactic fermentation (MLF). The results obtained suggest a considerable genetic diversity, taking into account that all L. plantarum isolates were obtained from one cellar and one vintage. Based on the capacity to tolerate a concentration of 14 % ethanol in MRS broth for 2 days, eight isolates were selected for the subsequent analysis. The incidence of various wine stress factors (ethanol, acid pH, lysozyme and sulfur dioxide) on isolates growth was studied. Besides, glucosidase and tannase activities were evaluated, and the presence of genes involved in the synthesis of biogenic amines was examined by PCR. A previously characterized indigenous Oenococcus oeni strain was included with comparative purposes. Differences in technologically relevant characteristics were observed among the eight L. plantarum selected isolates, revealing an isolate-dependent behavior. Detectable glucosidase and tannase activities were found in all isolates. The presence of genes encoding histidine and tyrosine descarboxylases and putrescine carbamoyltransferase was not detected. The ability of L. plantarum isolates to grow and consume L-malic acid in simulated laboratory-scale vinifications revealed that two of them could be considered as possible MLF starter cultures for Patagonian red wines. These isolates will be subjected to further analysis, for a final winery technological characterization.

  6. In vitro cholesterol uptake by Lactobacillus delbrueckii subsp. bulgaricus isolates

    OpenAIRE

    Małgorzata Ziarno

    2009-01-01

    Background. Some researchers have indicated that Lactobacillus delbrueckii subsp. bulgaricus may provide additional health benefits, reduce serum cholesterol level, for example. The aim of this study was to determine cholesterol uptake by Lb. delbrueckii subsp. bulgaricus commercial yoghurt starter isolates in artificial GIT fluids. Material and methods. Lb. delbrueckii subsp. bulgaricus isolates were cultured in MRS broth and in artificial GIT fluids contained cholesterol at initial con...

  7. Production of Synbiotic Yogurt-Like Using Indigenous Lactic Acid Bacteria as Functional Food

    Directory of Open Access Journals (Sweden)

    M. Astawan

    2012-04-01

    Full Text Available Yoghurt is a product of fermented milk using Lactobacillus bulgaricus and Streptococcus thermophilus as culture starter. Indigenous probiotic lactic acid bacteria, Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4, were applied in the making of functional synbiotic yoghurt-like with 5% of fructo-oligosaccharide (FOS as a prebiotic source. The aim of this study was to determine the best formula of functional synbiotic yoghurt-like among four formulas: F1 (L. bulgaricus + S. thermophilus, F2 (L. bulgaricus + S. thermophilus + L. plantarum 2C12, F3 (L. bulgaricus+ S. thermophilus + L. acidophilus 2B4, and F4 (L. bulgaricus + S. thermophilus + L. plantarum 2C12 + L. acidophilus 2B4 to be choosen and followed detection of it’s flavor to improve the product quality and consumer acceptance. The results showed that the F3 synbiotic yogurt made from mixed culture L. bulgaricus, S. thermophilus, and L. acidophilus 2B4 had the highest antibacterial effect against Enteropathogenic Escherichia coli (EPEC. Addition of 1.75% natural corn starch as a stabilizer produced optimum improvement in yoghurt consistency and minimize whey separation. Result of sensory evaluation indicated that the yoghurt with addition of 1% strawberry flavor and 0.1% vanilla flavor were ranked at first and second. Yoghurts were still good to be consumed after 15 d storage period at the refrigeration temperature (10 oC.

  8. Indigenous knowledge associated with the production of starters ...

    African Journals Online (AJOL)

    SARAH

    2015-04-30

    Apr 30, 2015 ... starters culture to be used for opaque sorghum beers manufacturing in Benin. Methodology and ..... bacterial flora) from antibiotics (Ruszczynski et al 2008;. Ruszczynski et al. ... of fodder for domestic livestock. CONCLUSION.

  9. Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk.

    Science.gov (United States)

    Nguyen, Hanh T H; Afsar, Saeedeh; Day, Li

    2018-06-01

    Goat and sheep milks have long been used to produce a range of dairy products due to their nutritional value and health benefits. Information about the microstructure and rheology of goat and sheep yoghurts, however, is scarce. In this study, the microstructure, texture and rheological properties of cow, goat and sheep yoghurts were investigated and compared. The results show that a longer fermentation and gelation time was required for goat yoghurt with a lower storage modulus compared to cow and sheep yoghurts. Cooling resulted in an increase in the storage modulus at different magnitudes for cow, goat and sheep yoghurts. Goat yoghurt had a smaller particle size and a softer gel, which is linked with a more porous microstructure. The results obtained here demonstrate the effect of different milk types on the properties of yoghurts and provide a better understanding into the link between the microstructure and physical properties of the product. Copyright © 2018 Elsevier Ltd. All rights reserved.

  10. The presence of pMRC01 promotes greater cell permeability and autolysis in lactococcal starter cultures.

    Science.gov (United States)

    Fallico, Vincenzo; McAuliffe, Olivia; Fitzgerald, Gerald F; Hill, Colin; Ross, R Paul

    2009-08-15

    Conjugative transfer of plasmid-associated properties is routinely used to generate food-grade derivatives of lactococcal starter strains with improved technological traits. However, the introduction of one or more plasmids in a single strain is likely to impose a burden on regular cell metabolism and may affect the growth characteristics of the transconjugant culture. The aim of this study was to evaluate the impact of the 60.2-kb plasmid pMRC01 (encoding for an abortive infection bacteriophage resistance system and production of the anti-microbial, lacticin 3147) on starter performance. Five lactococcal strains (L. lactis HP, 255A, SK1, 712 and IL1403) and their pMRC01-containing derivatives were compared in terms of technological properties, including analysis of growth, acidification and autolysis rates. The transconjugants exhibited lower specific growth rates and higher generation times compared to the parental strains when grown at 30 degrees C in glucose-M17, but the presence of pMRC01 did not significantly affect the acidification capacity of strains in 11% reconstituted skimmed milk and synthetic media. Levels of lactate dehydrogenase were two-fold higher in supernatants of transconjugants than in those of parental strains, after 24 and 72 h of growth at 30 degrees C in glucose-M17, suggesting that the presence of pMRC01 somehow accelerates and promotes cellular autolysis. Analysis by flow cytometry following live/dead staining confirmed this result by showing larger populations of injured and dead cells in pMRC01-carrying cultures compared to the parental strains. The results of this study reveal that the plasmid pMRC01 places a burden on lactococcal host metabolism, which is associated with an increased cell permeability and autolysis, without significantly affecting the acidification capacity of the starter. While the magnitude of these effects appears to be strain dependent, the production of the bacteriocin lacticin 3147 may not be involved.

  11. Track Starter's Guide.

    Science.gov (United States)

    Dailey, Charles H.; Rankin, Kelly D.

    This guide was developed to serve both the novice and experienced starter in track and field events. Each year in the United States, runners encounter dozens of different starters' mannerisms as they travel to track meets in various towns and states. The goal of any competent and conscientious starter is to insure that all runners receive a fair…

  12. Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics

    DEFF Research Database (Denmark)

    Heydari, Somayeh; Amiri-Rigi, Atefeh; Ehsani, Mohammad Reza

    2018-01-01

    The main aim of this study was to investigate the effects of addition of six different prebiotic compounds (inulin, lactulose, lactitol, Hi-maize, maltodextrin and β-glucan) on syneresis, sensory attributes and rheological characteristics (elastic modulus, viscous modulus, loss tangent, complex...... modules) of probiotic yoghurt. The results revealed that the inclusion of the prebiotic compounds into the probiotic yoghurt profoundly affected the products' syneresis, as well as the sensory and rheological characteristics of the probiotic yoghurts compared with control samples. On the whole, production...

  13. The effects of probiotic yoghurt on C-Reactive Protein in type 2 diabetic patients

    Directory of Open Access Journals (Sweden)

    hanoyesadat Ejtahed

    2013-09-01

    Conclusion: Consumption of probiotic yoghurt improved C-Reactive Protein concentration in type 2 diabetic patients. Probiotic yoghurt consumption is recommended as auxiliary therapy in type 2 diabetic patients.

  14. Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality

    NARCIS (Netherlands)

    Wattananapakasem, Isara; Valenberg, van Hein J.F.; Fogliano, Vincenzo; Costabile, Adele; Suwannaporn, Prisana

    2018-01-01

    Lactobacillus plantarum was encapsulated by slowly digestible hydrolyzed heat-moisture-treated (hydrolyzed-HMT) black waxy rice and applied in yoghurt. Incorporating these microcapsules in yoghurt resulted in higher viability of Lactobacillus bulgaricus C49 and Streptococcus thermophilus C44,

  15. Fermented sausage production using E. faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

    Directory of Open Access Journals (Sweden)

    Catharina Calochi Pires de Carvalho

    2017-09-01

    Full Text Available Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the quality and acceptability of the final product. Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production and its physicochemical and microbiological profile during maturation process, coupled to sausage sensory acceptance after ripening. Enterococcus faecium showed 10.9 log CFU g-1 and remained viable after the ripening period with 8.32 log CFU g-1. Fermented sausage was monitored during the ripening period by physicochemical (pH control, water activity and weight loss and microbiological (analysis of coagulase-positive Staphylococcus, coliforms and Salmonella spp. analyses. All tests complied with standards established by Brazilian legislation and did not interfere in final product quality. Results showed that E. faecium was resistant to curing salt and sodium chloride, maintaining its viability during ripening and conferring beneficial effects on fermented sausage technological characteristics. E. faecium also proved to be in vitro resistant to simulate passage through the human digestive tract. Fermented sausage containing E. faecium had better sensory acceptance than commercial sausage evaluated.

  16. Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus).

    Science.gov (United States)

    García, Víctor; Rovira, Silvia; Boutoial, Khalid; Ferrandini, Eduardo; López Morales, María B

    2014-02-01

    The increase in the demand for goat's cheese throughout the world has encouraged research into the development of new related products with different textural characteristics. The aim of this work was to study the effect of three commercial starter cultures through the assessment of physicochemical and textural characteristics of goat's milk cheeses made with vegetable coagulant (Cynara cardunculus) during ripening. Use of the different starter cultures produced a significant effect (P starters ensures the correct acidification rate and produced cheeses with lower pH values and greater hardness. Use of thermophilic starter cultures produces cheeses with less instrumental hardness and the use of mixed cultures produced less proteolysis. These results are found useful for selecting the most suitable starter for the development of new goat's cheeses. © 2013 Society of Chemical Industry.

  17. Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

    Directory of Open Access Journals (Sweden)

    Monique Zagorec

    2017-09-01

    Full Text Available Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this bacterium regarding functions involved in growth, survival, and metabolism during meat storage and processing are well known. This species exhibits a wide genomic diversity that can be observed when studying different strains and on which probably rely its multiple facets in meat products: starter, spoiler, or protective culture. The emerging exploration of the microbial ecology of meat products also revealed the multiplicity of bacterial interactions L. sakei has to face and their various consequences on microbial quality and safety at the end of storage.

  18. Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

    Science.gov (United States)

    Zagorec, Monique; Champomier-Vergès, Marie-Christine

    2017-01-01

    Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this bacterium regarding functions involved in growth, survival, and metabolism during meat storage and processing are well known. This species exhibits a wide genomic diversity that can be observed when studying different strains and on which probably rely its multiple facets in meat products: starter, spoiler, or protective culture. The emerging exploration of the microbial ecology of meat products also revealed the multiplicity of bacterial interactions L. sakei has to face and their various consequences on microbial quality and safety at the end of storage. PMID:28878171

  19. Attempts to increase storage stability of strawberry yoghurt by combination treatments

    International Nuclear Information System (INIS)

    Kiss, I.

    1975-01-01

    The aim of the experiments was to establish whether the microbiological stability of strawberry yoghurt might be improved by decreasing the microbial load of the fruit. The effect of heat treatment, freezing, irradiation and various combinations of these treatments upon cell count and sensory quality was investigated. It was established that none of the individual treatments was entirely satisfactory. Surfacial heat treatment at 55 0 C, freezing and irradiation with 0.4-0.6 Mrad substantially increased the storage life of strawberries or that of the yoghurt prepared with this fruit; when compared to yoghurt made with frozen strawberries by the dairy factory, the increase was 2.5 fold at 15 0 C and 3.5 fold at 2 0 C. The relative increase of storage life was lower at lower yeast-cell counts. The strawberries irradiated with doses above 0.2 Mrad showed aroma and flavour changes immediately upon treatment. This effect, however, was eliminated after some days. The yoghurt made with strawberries given a radiation treatment of 0.57 Mrad did not differ organoleptically from the yoghurt made with untreated strawberries. In the knowledge of the survival rate of yeasts after irradiation the D 10 values were established. These were found in the dose range between 0.043 and 0.087 Mrad. It was established that the applied heat treatment, freezing and irradiation at these dose levels and at 10 3 -10 4 cells per gram were not sufficient from the point of view of microbiological stability. (F.J.)

  20. Is consuming yoghurt associated with weight management outcomes? Results from a systematic review

    NARCIS (Netherlands)

    Eales, J.; Lenoir-Wijnkoop, I.; King, S.; Wood, H.; Kok, F.J.; Shamir, R.; Prentice, A.; Edwards, M.; Glanville, J.; Atkinson, R.L.

    2016-01-01

    Background:Yoghurt is part of the diet of many people worldwide and is commonly recognised as a 'health food'. Epidemiological studies suggest that yoghurt may be useful as part of weight management programs. In the absence of comprehensive systematic reviews, this systematic review investigated

  1. QUALITY OF YOGHURTS FROM GOAT'S MILK ENRICHED WITH MAGNESIUM CHLORIDE

    Directory of Open Access Journals (Sweden)

    Agata Znamirowska

    2015-02-01

    Full Text Available Goat’s milk can be enriched with magnesium in the form of chloride before pasteurization with a save dose, i.e. 20 mg of magnesium for 100 g of milk. Higher doses of magnesium can lead to coagulation of proteins since together with the increase of the dose of fortification there increases general acidity while pH of milk decreases. Together with the increase of the dose of fortification of yoghurts with magnesium there was shown an essential proportional increase of acidity and hardness of curds persisting for 21 days of storage. Enriching goat’s milk yoghurts with magnesium decreased the intensity of „goat” smell and aftertaste and did not cause a change in colour. The most favourable solution is the production of goat’s milk yoghurts enriched with 10-20 mg of magnesium in the form of magnesium chloride. Such doses of enrichment caused successive lowering of perceptibility of „goat” aftertaste and smell together with extension of storage time.

  2. Metagenomic Analysis of Dairy Bacteriophages: Extraction Method and Pilot Study on Whey Samples Derived from Using Undefined and Defined Mesophilic Starter Cultures.

    Science.gov (United States)

    Muhammed, Musemma K; Kot, Witold; Neve, Horst; Mahony, Jennifer; Castro-Mejía, Josué L; Krych, Lukasz; Hansen, Lars H; Nielsen, Dennis S; Sørensen, Søren J; Heller, Knut J; van Sinderen, Douwe; Vogensen, Finn K

    2017-10-01

    Despite being potentially highly useful for characterizing the biodiversity of phages, metagenomic studies are currently not available for dairy bacteriophages, partly due to the lack of a standard procedure for phage extraction. We optimized an extraction method that allows the removal of the bulk protein from whey and milk samples with losses of less than 50% of spiked phages. The protocol was applied to extract phages from whey in order to test the notion that members of Lactococcus lactis 936 (now Sk1virus ), P335, c2 (now C2virus ) and Leuconostoc phage groups are the most frequently encountered in the dairy environment. The relative abundance and diversity of phages in eight and four whey mixtures from dairies using undefined mesophilic mixed-strain cultures containing Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc species (i.e., DL starter cultures) and defined cultures, respectively, were assessed. Results obtained from transmission electron microscopy and high-throughput sequence analyses revealed the dominance of Lc. lactis 936 phages (order Caudovirales , family Siphoviridae ) in dairies using undefined DL starter cultures and Lc. lactis c2 phages (order Caudovirales , family Siphoviridae ) in dairies using defined cultures. The 936 and Leuconostoc phages demonstrated limited diversity. Possible coinduction of temperate P335 prophages and satellite phages in one of the whey mixtures was also observed. IMPORTANCE The method optimized in this study could provide an important basis for understanding the dynamics of the phage community (abundance, development, diversity, evolution, etc.) in dairies with different sizes, locations, and production strategies. It may also enable the discovery of previously unknown phages, which is crucial for the development of rapid molecular biology-based methods for phage burden surveillance systems. The dominance of only a few phage groups in the dairy environment signifies the depth of knowledge

  3. The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures

    DEFF Research Database (Denmark)

    Malherbe, Sulette; Menichelli, Elena; du Toit, Maret

    2013-01-01

    BackgroundMalolactic fermentation (MLF) mediated by lactic acid bacteria (LAB) has been shown to modulate chemical and sensory attributes of wine. This study investigated the relation between consumer liking, chemical and sensory attributes of Vitis vinifera L. cv. Pinotage wines that were made o...... attributes can influence consumer liking. Selection of an MLF starter culture can thus potentially be used to develop specific wine styles. (c) 2013 Society of Chemical Industry......BackgroundMalolactic fermentation (MLF) mediated by lactic acid bacteria (LAB) has been shown to modulate chemical and sensory attributes of wine. This study investigated the relation between consumer liking, chemical and sensory attributes of Vitis vinifera L. cv. Pinotage wines that were made...... over two vintages by four different lactic acid Oenococcus oeni starter cultures as well as a control treatment where MLF was prevented. ResultsDescriptive analysis showed that the sensory attributes buttery, caramel, vegetative flavour, fruity and nutty aroma differed significantly between the wines...

  4. Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine

    NARCIS (Netherlands)

    Ngo Thi Phuong Dung, N.T.P.; Rombouts, F.M.; Nout, M.J.R.

    2005-01-01

    As a first step in the development of defined fungal starter granules for controlled winemaking from purple glutinous rice, the interaction of moulds and yeasts isolated from Vietnamese rice wine starters and the effect of some representative oriental herbs on the growth of moulds and yeasts were

  5. Use of a genetically enhanced, pediocin-producing starter culture, Lactococcus lactis subsp. lactis MM217, to control Listeria monocytogenes in cheddar cheese

    NARCIS (Netherlands)

    Buyong, N; Kok, J; Luchansky, JB

    1998-01-01

    Cheddar cheese was prepared with Lactococcus lactis subsp, lactis MM217, a starter culture which contains pMC117 coding for pediocin PA-1, About 75 liters of pasteurized milk (containing ca, 3.6% fat) was inoculated with strain MM217 (ca, 10(6) CFU per ml) and a mixture of three Listeria

  6. Optimization Of Freeze-Dried Starter For Yogurt By Full Factorial Experimental Design

    Directory of Open Access Journals (Sweden)

    Chen He

    2015-12-01

    Full Text Available With the rapidly development of fermented milk product, it is significant for enhancing the performance of starter culture. This paper not only investigated the influence of anti-freeze factors and freeze-drying protective agents on viable count, freeze-drying survival rate and yield of Lactobacillus bulgaricus (LB and Streptococcus thermophilus (ST, but also optimized the bacteria proportion of freeze-dried starter culture for yogurt by full factorial experimental design. The results showed as following: the freeze-drying protective agents or anti-freeze factors could enhanced survival rate of LB and ST; the freeze-dried LB and ST powders containing both of anti-freeze factors and freeze-drying protective agents had higher viable count and freeze-drying survival rate that were 84.7% and 79.7% respectively; In terms of fermentation performance, the best group of freeze-dried starter for yogurt was the compound of LB3 and ST2.

  7. Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture.

    Science.gov (United States)

    Shakerian, Mansour; Razavi, Seyed Hadi; Ziai, Seyed Ali; Khodaiyan, Faramarz; Yarmand, Mohammad Saeid; Moayedi, Ali

    2015-04-01

    In this study, the effects of fat (0.5 %, 3.2 % and 5.0 %), inulin (0.0 and 1.0 %) and starter culture (0.0 %, 0.5 %, 1.0 % and 1.5 %) on the angiotensin converting enzyme (ACE)-inhibitory activity of probiotic yogurt containing non-viable bacteria were assessed. Proteolytic activities of bacteria were also investigated. Yogurts were prepared either using a sole yogurt commercial culture including Streptococcus thermophilus and Lactobacillus delbrueckii subs. bulgaricus or bifidobacterium animalis BB-12 and Lactobacillus acidophilus La5 in addition to yogurt culture. Relative degrees of proteolysis were found to be considerably higher in yogurt samples than UHT milk as the control. Both regular and probiotic yogurts showed considerable ACE-inhibitory activities. Results showed that degree of proteolysis was not influenced by different fat contents, while was increased by high concentration of starter culture (1.5 % w/w) and reduced by inulin (1 % w/w). ACE-inhibitory activities of yogurt were also negatively affected by the presence of inulin and high levels of fat (5 % w/w). Moreover, yogurt containing probiotic bacteria showed higher inhibitory against ACE in comparison to the yogurt prepared with non-probiotic strains.

  8. Digestible tryptophan levels for male broilers in pre-starter and starter diets

    Directory of Open Access Journals (Sweden)

    Bruno Samuel Borges

    2016-09-01

    Full Text Available The objective was to determine the digestible tryptophan requirements for male broilers in pre-starter and starter phases. Two experiments using 400 Cobb broilers were performed 200 males in the first experiment for the pre-starter phase (one to seven days old, and 200 males in the second experiment for the starter phase (eight to 21 days old. Chicks were housed in batter boxes made of galvanized steel as an experimental shed. The experiments were performed in a completely randomized design, with four treatments and five replicates, with ten birds each. In both experiments, the tryptophan requirement was determined using diets with different levels of digestible tryptophan. A tryptophan-deficient diet was formulated, as a basal diet, which was supplemented with increased levels of L-tryptophan in order to achieve the desirable digestible tryptophan levels. Treatments consisted of 0.209% (basal diet; 0.223%; 0.235% and 0.248% digestible tryptophan for the pre-starter phase (experiment 1 and 0.187% (basal diet; 0.200%, 0.211% and 0.223% digestible tryptophan for the starter phase (experiment 2. We evaluated feed intake, weight gain and feed conversion, as well as the metabolizability of feed nutrients. The performance and metabolic data were subjected to analysis of variance, and estimates of digestible tryptophan levels were made through polynomial regression models at 5% probability. There was no significant difference between the digestible tryptophan levels in the diet over performance and digestibility in both treatments. It is possible to conclude that the basal diet with 0.209% digestible tryptophan for the pre-starter phase and 0.187% for the starter phase, at a tryptophan: lysine ratio of 16%, as sufficient to meet the broilers requirements.

  9. Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.

    Science.gov (United States)

    Gatti, Monica; Bottari, Benedetta; Lazzi, Camilla; Neviani, Erasmo; Mucchetti, Germano

    2014-02-01

    The robustness of the starter culture during cheese fermentation is enhanced by the presence of a rich consortium of microbes. Natural starters are consortia of microbes undoubtedly richer than selected starters. Among natural starters, natural whey starters (NWS) are the most common cultures currently used to produce different varieties of cheeses. Undefined NWS are typically used for Italian cooked, long-ripened, extra-hard, raw milk cheeses, such as Parmigiano Reggiano and Grana Padano. Together with raw milk microbiota, NWS are responsible for most cheese characteristics. The microbial ecology of these 2 cheese varieties is based on a complex interaction among starter lactic acid bacteria (SLAB) and nonstarter lactic acid bacteria (NSLAB), which are characterized by their different abilities to grow in a changing substrate. This review aims to summarize the latest findings on Parmigiano Reggiano and Grana Padano to better understand the dynamics of SLAB, which mainly arise from NWS, and NSLAB, which mainly arise from raw milk, and their possible role in determining the characteristics of these cheeses. The review is presented in 4 main sections. The first summarizes the main microbiological and chemical properties of the ripened cheese as determined by cheese-making process variables, as these variables may affect microbial growth. The second describes the microbiota of raw milk as affected by specific milk treatments, from milking to the filling of the cheese milk vat. The third describes the microbiota of NWS, and the fourth reviews the knowledge available on microbial dynamics from curd to ripened cheese. As the dynamics and functionality of complex undefined NWS is one of the most important areas of focus in current food microbiology research, this review may serve as a good starting point for implementing future studies on microbial diversity and functionality of undefined cheese starter cultures. Copyright © 2014 American Dairy Science Association

  10. Fluorescent bioassays for toxic metals in milk and yoghurt

    Science.gov (United States)

    2012-01-01

    Background From a human health viewpoint, contaminated milk and its products could be a source of long-term exposure to toxic metals. Simple, inexpensive, and on-site assays would enable constant monitoring of their contents. Bioassays that can measure toxic metals in milk or yoghurt might reduce the risk. For this purpose, the green fluorescent protein (GFP)-tagged trans factors, ArsR-GFP and CadC-GFP, together with their cis elements were used to develop such bioassays. Results ArsR-GFP or CadC-GFP, which binds either toxic metal or DNA fragment including cis element, was directly mixed with cow’s milk or yoghurt within a neutral pH range. The fluorescence of GFP, which is reflected by the association/dissociation ratio between cis element and trans factor, significantly changed with increasing externally added As (III) or Cd (II) whereas smaller responses to externally added Pb (II) and Zn (II) were found. Preparation and dilution of whey fraction at low pH were essential to intrinsic zinc quantification using CadC-GFP. Using the extraction procedure and bioassay, intrinsic Zn (II) concentrations ranging from 1.4 to 4.8 mg/l for milk brands and from 1.2 to 2.9 mg/kg for yoghurt brands were determined, which correlated to those determined using inductively coupled plasma atomic emission spectroscopy. Conclusions GFP-tagged bacterial trans factors and cis elements can work in the neutralized whole composition and diluted whey fraction of milk and yoghurt. The feature of regulatory elements is advantageous for establishment of simple and rapid assays of toxic metals in dairy products. PMID:23098077

  11. Preparation of lactic acid bacteria fermented wheat-yoghurt mixtures.

    Science.gov (United States)

    Magala, Michal; Kohajdová, Zlatica; Karovičová, Jolana

    2013-01-01

    Tarhana, a wheat-yoghurt fermented mixture, is considered as a good source of saccharides, proteins, some vitamins and minerals. Moreover, their preparation is inexpensive and lactic acid fermentation offers benefits like product preservation, enhancement of nutritive value and sensory properties improvement. The aim of this work was to evaluate changes of some chemical parameters during fermentation of tarhana, when the level of salt and amount of yoghurt used were varied. Some functional and sensory characteristics of the fi nal product were also determined. Chemical analysis included determination of pH, titrable acidity, content of reducing saccharides, lactic, acetic and citric acid. Measured functional properties of tarhana powder were foaming capacity, foam stability, water absorption capacity, oil absorption capacity and emulsifying activity. Tarhana soups samples were evaluated for their sensory characteristics (colour, odor, taste, consistency and overall acceptability). Fermentation of tarhana by lactic acid bacteria and yeasts led to decrease in pH, content of reducing saccharides and citric acid, while titrable acidity and concentration of lactic and acetic acid increased. Determination of functional properties of tarhana powder showed, that salt absence and increased amount of yoghurt in tarhana recipe reduced foaming capacity and oil absorption capacity, whereas foam stability and water absorption capacity were improved. Sensory evaluation of tarhana soups showed that variations in tarhana recipe adversly affected sensory parameters of fi nal products. Variations in tarhana recipe (salt absence, increased proportion of yoghurt) led to changes in some chemical parameters (pH, titrable acidity, reducing saccharides, content of lactic, acetic and citric acid). Functional properties were also affected with changed tarhana recipe. Sensory characteristics determination showed, that standard tarhana fermented for 144 h had the highest overall acceptability.

  12. Fluorescent bioassays for toxic metals in milk and yoghurt

    Directory of Open Access Journals (Sweden)

    Siddiki Mohammad Shohel

    2012-10-01

    Full Text Available Abstract Background From a human health viewpoint, contaminated milk and its products could be a source of long-term exposure to toxic metals. Simple, inexpensive, and on-site assays would enable constant monitoring of their contents. Bioassays that can measure toxic metals in milk or yoghurt might reduce the risk. For this purpose, the green fluorescent protein (GFP-tagged trans factors, ArsR-GFP and CadC-GFP, together with their cis elements were used to develop such bioassays. Results ArsR-GFP or CadC-GFP, which binds either toxic metal or DNA fragment including cis element, was directly mixed with cow’s milk or yoghurt within a neutral pH range. The fluorescence of GFP, which is reflected by the association/dissociation ratio between cis element and trans factor, significantly changed with increasing externally added As (III or Cd (II whereas smaller responses to externally added Pb (II and Zn (II were found. Preparation and dilution of whey fraction at low pH were essential to intrinsic zinc quantification using CadC-GFP. Using the extraction procedure and bioassay, intrinsic Zn (II concentrations ranging from 1.4 to 4.8 mg/l for milk brands and from 1.2 to 2.9 mg/kg for yoghurt brands were determined, which correlated to those determined using inductively coupled plasma atomic emission spectroscopy. Conclusions GFP-tagged bacterial trans factors and cis elements can work in the neutralized whole composition and diluted whey fraction of milk and yoghurt. The feature of regulatory elements is advantageous for establishment of simple and rapid assays of toxic metals in dairy products.

  13. Improvement the Yoghurt Nutritional Value, Organoleptic Properties and Preferences by Spirulina (Spirulina platensis) Supplementation

    Science.gov (United States)

    Suzery, M.; Hadiyanto; Sutanto, H.; Widiastuti, Y.; Judiono

    2018-04-01

    Spirulina sp has been identified as potential source food functional such as protein, amino acids and other high added value compounds from microalgae. One of the compounds is phycocyanin as also known for antioxidant use. This research was aimed to increase the nutritional value and organoleptic properties and preferences yoghurt by Spirulina platensis supplementation. Completely randomized controlled group design conducted by 31 respondents. Spirulina Research accomplished in Food Technology, Microbiology and Chemistry Laboratory at Bandung Health Polytechnic in Bandung. Samples divided randomly into three groups: (1) yoghurt standard supplemented 50 ml, (2) yoghurt and spirulina 1% supplemented 50 ml, (3) yoghurt and spirulina 1,2% supplemented 50 ml. Spirulina was added concentration by 0, 1, 1,2 % calculated by dx trial. Proximate analysis revealed the highest protein in enriched by spirulina 1%. However fat was lower 3.48 – 3.56 compare to control. All products found growing Lactobacillus acidophilus with a pH of 4.0 range. There was no microbial contamination such as E coli, Salmonella sp, Pseudomonas sp. Supplementation of spirulina to yoghurt products can be accepted by organoleptic, chemical and microbiological tests of concentrations of 1 and 1.2%. The material makes the blue colours more attractive and can be accepted by the expert panellist.

  14. Efeito do uso da cepa starter de Penicillium nalgiovense na qualidade de salames Effect of Penicillium nalgiovense starter culture on salami quality

    Directory of Open Access Journals (Sweden)

    Luís César CASTRO

    2000-04-01

    these fungi can cause problems related to discolouration and off-flavour, as well as damage on the casings. In addition, some fungi are associated to health hazards due to toxin production. This work aimed to study the ability of the starter culture Penicillium nalgiovense (PN-2R to control natural contaminants during ripening under factory conditions, the operation of the process and the general effect on organoleptical parameters as compared to the product obtained by the traditional process. The salami were produced in industrial scale, ripened for 30 days at 18°C and 80-60% ERH. Moisture, pH, free fatty acids (FFA, non-protein nitrogen (NPN, taste, texture and aroma were the ripening parameters studied. It was observed that at the end of ripening, samples from inoculated batches had an increase of 2,93% in FFA mean value as compared to the uninoculated control. This difference was significant at 5% level. The moisture loss occurred slowly and progressively, and no significant differences were observed among inoculated and non-inoculated batches at the end of the ripening period. Statistical difference was not observed among the batches related to pH, NPN and on the organoleptical attributes and acceptability. Microbiological analysis did not detect the presence of filamentous fungi other than the starter, and an almost complete cover by PN-2 culture was observed on the surface of the salami.

  15. Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.

    Science.gov (United States)

    Bottari, Benedetta; Agrimonti, Caterina; Gatti, Monica; Neviani, Erasmo; Marmiroli, Nelson

    2013-01-01

    A multiplex real time PCR (mRealT-PCR) useful to rapidly screen microbial composition of thermophilic starter cultures for hard cooked cheeses and to compare samples with potentially different technological properties was developed. Novel primers directed toward pheS gene were designed and optimized for multiple detection of Lactobacillus helveticus, Lactobacillus delbrueckii, Streptococcus thermophilus and Lactobacillus fermentum. The assay was based on SYBR Green chemistry followed by melting curves analysis. The method was then evaluated for applications in the specific detection of the 4 lactic acid bacteria (LAB) in 29 different natural whey starters for Parmigiano Reggiano cheese production. The results obtained by mRealT-PCR were also compared with those obtained on the same samples by Fluorescence in Situ Hybridization (FISH) and Length-Heterogeneity PCR (LH-PCR). The mRealT-PCR developed in this study, was found to be effective for analyzing species present in the samples with an average sensitivity down to less than 600 copies of DNA and therefore sensitive enough to detect even minor LAB community members of thermophilic starter cultures. The assay was able to describe the microbial population of all the different natural whey starter samples analyzed, despite their natural variability. A higher number of whey starter samples with S. thermophilus and L. fermentum present in their microbial community were revealed, suggesting that these species could be more frequent in Parmigiano Reggiano natural whey starter samples than previously shown. The method was more effective than LH-PCR and FISH and, considering that these two techniques have to be used in combination to detect the less abundant species, the mRealT-PCR was also faster. Providing a single step sensitive detection of L. helveticus, L. delbrueckii, S. thermophilus and L. fermentum, the developed mRealT-PCR could be used for screening thermophilic starter cultures and to follow the presence of

  16. Biodiversity of Lactobacillus helveticus bacteriophages isolated from cheese whey starters.

    Science.gov (United States)

    Zago, Miriam; Bonvini, Barbara; Rossetti, Lia; Meucci, Aurora; Giraffa, Giorgio; Carminati, Domenico

    2015-05-01

    Twenty-one Lactobacillus helveticus bacteriophages, 18 isolated from different cheese whey starters and three from CNRZ collection, were phenotypically and genetically characterised. A biodiversity between phages was evidenced both by host range and molecular (RAPD-PCR) typing. A more detailed characterisation of six phages showed similar structural protein profiles and a relevant genetic biodiversity, as shown by restriction enzyme analysis of total DNA. Latent period, burst time and burst size data evidenced that phages were active and virulent. Overall, data highlighted the biodiversity of Lb. helveticus phages isolated from cheese whey starters, which were confirmed to be one of the most common phage contamination source in dairy factories. More research is required to further unravel the ecological role of Lb. helveticus phages and to evaluate their impact on the dairy fermentation processes where whey starter cultures are used.

  17. physico-chemical, sensory and microbiological qualities of yoghurt

    African Journals Online (AJOL)

    USER

    Salmonella sp. using the method of Food and Agricultural Organization and the result presented. Two of the pathogenic ... from each different manufacturer and were analyzed ... levels of contamination of different yoghurt brands. RESULTS.

  18. Evaluation of various physico-chemical properties of Hibiscus sabdariffa and L. casei incorporated probiotic yoghurt.

    Science.gov (United States)

    Rasdhari, M; Parekh, T; Dave, N; Patel, V; Subhash, R

    2008-09-01

    The present investigation was carried out to examine the effect of Hibiscus sabdariffa Calyx extract on the physico-chemical properties, sensory attributes, texture and microbial analysis of L. casei incorporated in probiotic yoghurt after manufacture and during storage. Incorporation of Hibiscus sabdariffa Calyx extract into the probiotic yoghurt resulted into decrease in coagulation time by 25 min. The pH ranged from 4.39 to 4.59, TA 0.81 to 1.14%, moisture 3.05 to 3.37 g%, syneresis 18.85 to 24.90 mL/50 g of sample, % inhibition 12.32 to 59.43, TS 21.27 to 24.90 g% and beta-galactosidase activity 1.041 to 3.277. The protein content ranged between 4.11 and 4.14 g% while the fat content ranged between 3.43 and 3.49 g%. No major changes in sensory evaluation were observed on the day of manufacture and during storage for 7 days. Sabdariffa added yoghurt showed a higher score in almost all sensory attributes. Microbial analysis showed a total plate count ranging from 1.8 x 10(4) to 1.85 x 10(7) cfu mL(-1). Yeast and mold counts were negligible in the Sabdariffa yoghurts. Thus the study concludes that incorporation of Hibiscus sabdariffa extract in yoghurt improved the total antioxidant property, organoleptic qualities and decreased the exudation of whey proteins (Syneresis). Thus, Hibiscus sabdariffa Calyces has beneficial influence on the quality of L. casei incorporated probiotic yoghurt.

  19. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.

    Science.gov (United States)

    Zanirati, Débora Ferreira; Abatemarco, Mário; Sandes, Sávio Henrique de Cicco; Nicoli, Jacques Robert; Nunes, Álvaro Cantini; Neumann, Elisabeth

    2015-04-01

    Brazilian kefir is a homemade fermented beverage that is obtained by incubating milk or a brown sugar solution with kefir grains that contribute their different microbiological compositions. It is highly important to isolate and characterize microorganisms from Brazilian kefir grains to obtain starter cultures for the industrial production of a standardized commercial kefir. Thus, the present study aimed to isolate lactic acid bacteria from eight kefir grains that were propagated in milk or sugar solutions from five different locations in Brazil and to select Lactobacillus isolates based on desirable in vitro probiotic properties. One hundred eight isolates from both substrates were identified by amplified ribosomal DNA restriction analysis and/or 16S rRNA gene sequencing and were determined to belong to the following 11 species from the genera: Lactococcus, Leuconostoc, Lactobacillus (L.), and Oenococcus. Leuconostoc mesenteroides, Lactobacillus kefiri, and Lactobacillus kefiranofaciens were isolated only from milk grains, whereas Lactobacillus perolens, Lactobacillus parafarraginis, Lactobacillus diolivorans, and Oenococcus oeni were isolated exclusively from sugar water grains. When the microbial compositions of four kefir grains were evaluated with culture-independent analyses, L. kefiranofaciens was observed to predominant in milk grains, whereas Lactobacillus hilgardii was most abundant in sugar water kefir. Unfortunately, L. hilgardii was not isolated from any grain, although this bacteria was detected with a culture-independent methodology. Fifty-two isolated Lactobacilli were tested for gastric juice and bile salt tolerance, antagonism against pathogens, antimicrobial resistance, and surface hydrophobicity. Three Lactobacillus strains (L. kefiranofaciens 8U, L. diolivorans 1Z, and Lactobacillus casei 17U) could be classified as potential probiotics. In conclusion, several lactic acid bacteria that could be used in combination with yeasts as starter

  20. Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt.

    Science.gov (United States)

    Ng, Sophia Bao Xian; Nguyen, Phuong T M; Bhandari, Bhesh; Prakash, Sangeeta

    2018-06-01

    Effects of adding four functional ingredients: inulin, pectin, galacto-oligosaccharides (GOS), and beta glucan on physical, rheology, tribology, and sensory characteristics of skim (0.1% fat) stirred yoghurt were studied. Three levels of each ingredient were chosen: inulin (7, 8, and 9%), pectin (0.2, 0.25, and 0.3%), GOS (9.1, 11.3, and 13.6%), and beta glucan (0.1, 0.2, and 0.3%). Among the investigated ingredients, inulin and GOS appeared to be preferable choices due to their ability to both reduce syneresis and slightly increase sample lubrication while maintaining texture, rheology, and sensory characteristics of skim yoghurt. Pectin and beta glucan, conversely, increased viscosity and gel strength, slightly increased sample lubrication for the skim yoghurt but created large particles (i.e., greater than 100 μm) in the product body. This led to the increase in lumpiness and residual coating while reducing smoothness and creaminess of the sample. The observed tribology behaviors of the stirred yoghurts were similar to the previous study of pot-set yoghurt whose friction curves comprised four friction zones (Nguyen, Kravchuk, Bhandari, and Prakash). The sensory characteristics of six selected samples for various texture and mouthfeel attributes obtained from a trained panel were in agreement with particle size, rheology, and tribology characteristics of the yoghurt samples. With the increasing demand for low fat and functional food, there is a need to understand the impact of adding functional ingredients in low fat yoghurt to satisfy consumers' requirements. This study investigates the effects of these functional ingredients at different dosages on physical, rheology, tribology, and sensory characteristics of skim (0.1% fat) stirred yoghurt. The results from this study may guide use of functional ingredients in yoghurt production. © 2017 Wiley Periodicals, Inc.

  1. Effects on physicochemical characteristics of yoghurt and ice cream with fatty acid modification and cholesterol removal

    International Nuclear Information System (INIS)

    Nadeem, M.; Ullah, R.; Arif, A.M.

    2015-01-01

    This study investigated the effect of fatty acid modification and cholesterol removal on physico-chemical characteristics of yoghurt and ice cream. Fatty acid profile of milk fat was modified by feeding calcium salts of soybean oil fatty acids to cows and cholesterol was removed by b-cyclodextrin b-cyclodextrin removed 76% and 60% cholesterol from yoghurt and ice cream. Modification of fatty acid composition did not have a significant effect on a-tocopherol content; while b-cyclodextrin treated milk had substantially lower a-tocopherol content. The concentration of a-tocopherol in control and b-cyclodextrin treated yoghurt was 45.62, 32.73 mg/g and 210.34, 185.56 mg/g for ice cream, respectively. Fatty acid modification and cholesterol removal significantly decreased the overrun in ice cream (P<0.05), with no effect on sensory characteristics of yoghurt and ice cream. These results evidenced that milk with higher content of unsaturated fatty acids and low cholesterol can be used in the formulation of yoghurt and ice cream with improved health benefits and suitable sensory features. (author)

  2. Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese

    Directory of Open Access Journals (Sweden)

    Biljana Radeljević

    2013-03-01

    Full Text Available The aim of this study was to determine the influence of microbial (commercial starter culture on concentration of total free amino groups (amino acids in cheeses in different ripening stages. Free amino groups were determined by reaction with ninhydrin with cadmium (Cd in the water soluble cheese extract, and were expressed as the concentration of leucine in cheese dry matter. Changes in concentration of total free amino acids during cheese ripening (0th, 30th, 60th, 90th and 120th day were monitored. In water soluble extracts of cheese, the presence of free NH2 groups in all ripening stages was detected, which means smaller peptides and amino acids, whose concentration significantly (P<0.01 increased during ripening. Cheeses produced with and without microbial culture resulted in statistically significant differences (P<0.01 in content amino acids free on the 90th and 120th day of ripening. Cd - ninhydrin method was found to be suitable for cheese ripening monitoring, as well as for determination of the differences in mature characteristics of cheeses, depending on the production process.

  3. Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes.

    Science.gov (United States)

    Illeghems, Koen; De Vuyst, Luc; Weckx, Stefan

    2015-10-12

    Lactobacillus fermentum 222 and Lactobacillus plantarum 80, isolates from a spontaneous Ghanaian cocoa bean fermentation process, proved to be interesting functional starter culture strains for cocoa bean fermentations. Lactobacillus fermentum 222 is a thermotolerant strain, able to dominate the fermentation process, thereby converting citrate and producing mannitol. Lactobacillus plantarum 80 is an acid-tolerant and facultative heterofermentative strain that is competitive during cocoa bean fermentation processes. In this study, whole-genome sequencing and comparative genome analysis was used to investigate the mechanisms of these strains to dominate the cocoa bean fermentation process. Through functional annotation and analysis of the high-coverage contigs obtained through 454 pyrosequencing, plantaricin production was predicted for L. plantarum 80. For L. fermentum 222, genes encoding a complete arginine deiminase pathway were attributed. Further, in-depth functional analysis revealed the capacities of these strains associated with carbohydrate and amino acid metabolism, such as the ability to use alternative external electron acceptors, the presence of an extended pyruvate metabolism, and the occurrence of several amino acid conversion pathways. A comparative genome sequence analysis using publicly available genome sequences of strains of the species L. plantarum and L. fermentum revealed unique features of both strains studied. Indeed, L. fermentum 222 possessed genes encoding additional citrate transporters and enzymes involved in amino acid conversions, whereas L. plantarum 80 is the only member of this species that harboured a gene cluster involved in uptake and consumption of fructose and/or sorbose. In-depth genome sequence analysis of the candidate functional starter culture strains L. fermentum 222 and L. plantarum 80 revealed their metabolic capacities, niche adaptations and functionalities that enable them to dominate the cocoa bean fermentation

  4. Development of starter culture for fermentation of millet into fura and preservation of fura by gamma radiation

    International Nuclear Information System (INIS)

    Amankona, Cosmos

    2016-06-01

    Lactic Acid Bacteria (LAB) are the most widespread of organisms responsible for food fermentation and have been applied as commercial starter cultures in many food industries. A study was conducted to develop a starter culture for the fermentation of millet into Fura and to extend the shelf life of Fura by gamma radiation. The isolation, characterization and identification of the LAB and yeasts responsible for Fura fermentation was carried out using physiological methods. A brief survey was carried out in Dome and Nima in Accra to observe and confirm the processing operations documented in literature and also obtain samples for laboratory analysis.The enumeration of aerobic mesophiles, lactic acid bacteria (LAB) and yeasts populations were carried out on Plate Count Agar, de Man Rogosa Sharpe Agar and Oxytetracycline Glucose Yeast Extract Agar respectively. The LAB species were characterized using Gram Reaction, Catalase Reaction, Oxidase Test, Salt Tolerance Test, Growth at Different Temperatures and Grow at Different pH. The LAB and yeasts Isolates were tentatively identified by determining their pattern of carbohydrate fermentation using the API 50 CH and ID 32 C galleries respectively. The LAB were also screened for their technological properties on rate of acidification, production of exopolysaccharides (EPS), amylase and protease activity including their antimicrobial activity against some common enteric pathogens using the Agar Well Diffusion Assay. Starter culture trials were carried out using dominant strains of lactic acid bacteria and yeasts in singles and in combinations. Challenge testing with Escherichia coli (RM EC. 0157; 11Q-1411), Vibrio cholerae, Staphylococcus aureus (RM SA 1L-1304), and Salmonella typhimurium (RM ST 20B-1410), in a sterile millet dough was also carried out. The lactic acid bacteria identified were Lactobacillus fermentum (33.33%), Weissella confusa (20%),Lactobacillus brevis (16.67), Pediococcus acidilactici (13

  5. Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures

    DEFF Research Database (Denmark)

    Sawadogo-Lingani, H.; Diawara, B.; Traoré, A.S.

    2008-01-01

    AIM: Technological properties of Lactobacillus fermentum isolates involved in spontaneous fermentation of dolo and pito wort were examined to select starter cultures. METHODS AND RESULTS: 264 isolates were screened for antimicrobial activity, acidifying activity, exopolysaccharides (EPSs) and amy......AIM: Technological properties of Lactobacillus fermentum isolates involved in spontaneous fermentation of dolo and pito wort were examined to select starter cultures. METHODS AND RESULTS: 264 isolates were screened for antimicrobial activity, acidifying activity, exopolysaccharides (EPSs...... the isolates which were clustered in four groups according to their rates of acidification of sorghum malt broth. The faster acidifying group of isolates (43.48%) had a rate of acidification evaluated as Delta pH of 1.14 +/- 0.15 pH unit after 6 h of fermentation, followed by a second group of isolates (38.......08%) with a similar rate of acidification after 9 h of fermentation. From the isolates endowed with an antimicrobial activity, 5.76% belonged to the faster acidifying group and 40.38% belonged to the second group. 88.7% of the isolates had the ability for producing EPSs but not amylase. CONCLUSION: Lactobacillus...

  6. Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on development and autolysis of DL-starter cultures

    DEFF Research Database (Denmark)

    Søndergaard, Lise; Ryssel, Mia; Svendsen, Carina

    2015-01-01

    of two commercial DL-starter cultures (C1 and C2) used in the production of Danish semi-hard Samsoe cheeses were affected by reduced NaCl levels. Cheeses containing .... Lactic acid bacteria (LAB), distribution of bacteria as single cells or microcolonies, their viability in the cheeses and cell autolysis were monitored during ripening, as well as the impact of NaCl content and autolysis on the formation of free amino acids (FAA). Reduction of NaCl resulted in higher LAB...

  7. Konsumsi Yoghurt Dan Persepsi Pada Mahasiswa Fakultas Kesehatan Masyarakat Universitas Sumatera Utara Tahun Angkatan 2012-2015

    OpenAIRE

    Ramadhani, Fattia

    2016-01-01

    To keep maintance body health, it must keep the amount of non pathogenic bacteria in the gut in order to stay balanced. The increasing number of bacteria in the gut, it will boost immunity to the disease. It caused by the good bacteria that stimulate various factors prophylactic. Eating yoghurt is one effort in keeping it healty digestion. Yoghurt is one of functional food which fermented from milk by Using Lactic Acid Bacteria (LAB). Presence of Lactic Acid Bacteria in yoghurt provides a lot...

  8. Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

    OpenAIRE

    Shakerian, Mansour; Razavi, Seyed Hadi; Ziai, Seyed Ali; Khodaiyan, Faramarz; Yarmand, Mohammad Saeid; Moayedi, Ali

    2013-01-01

    In this study, the effects of fat (0.5 %, 3.2 % and 5.0 %), inulin (0.0 and 1.0 %) and starter culture (0.0 %, 0.5 %, 1.0 % and 1.5 %) on the angiotensin converting enzyme (ACE)-inhibitory activity of probiotic yogurt containing non-viable bacteria were assessed. Proteolytic activities of bacteria were also investigated. Yogurts were prepared either using a sole yogurt commercial culture including Streptococcus thermophilus and Lactobacillus delbrueckii subs. bulgaricus or bifidobacterium ani...

  9. Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01.

    Science.gov (United States)

    Wang, Hao; Wang, Cuina; Wang, Mu; Guo, Mingruo

    2017-11-01

    A set-type fermented goat milk (FGM) using polymerized whey protein (PWP) as main thickening agent and Kefir Mild 01 as starter culture was developed. The FGM with PWP (0.3%, w/v) and pectin (0.2%, w/v) had low syneresis (5.44 ± 0.92%), desirable viscosity (952.86 ± 61.52 mPa⋅s), and hardness (112.57 ± 3.23 g), which were comparable to a fermented cow milk. Sensory evaluation data showed that the FGM with PWP and pectin had higher scores of both flavor (4.41 ± 0.39) and taste (3.72 ± 0.34) than the sample without PWP. Chemical composition of both fermented goat and cow milk were analyzed. The protein content of goat and cow milk samples were 3.50% ± 0.12% and 3.28% ± 0.09% (w/w), respectively. Lactobacillus acidophilus population in both FGM samples remained above 10 6 CFU/g during the 1st 4-wk storage. There was a slight but no significant (P > 0.05) decrease in pH and TA during storage. Scanning electron microscopy micrographs displayed a compact and homogeneous protein network of the FGM with PWP and pectin. Polymerized whey protein may be a novel protein-based thickening agent for formulation of a set-type FGM with starter culture Kefir Mild 01. Fermented goat milk is an increasingly popular dairy product in the world. However, it is difficult to make set type fermented goat milk due to the smaller size and lower content of casein micelles in goat milk. A fermented goat milk with PWP (0.3%, w/v) and pectin (0.2%, w/v) was successfully developed in this study. The product fermented by Kefir Mild 01 starter culture had a similar taste with Kefir but no yeast or alcoholic exists. The new product would be a promising food in the market. © 2017 Institute of Food Technologists®.

  10. The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains.

    Science.gov (United States)

    Wang, Liang; Zhong, Hao; Liu, Keying; Guo, Aizhen; Qi, Xianghui; Cai, Meihong

    2016-10-01

    The main purpose of this study was to develop a pure culture starter for producing kefir. In order to accomplish starter recycling, yeasts (Kluyveromyces marxianus strain, Pichia kudriavzevii clone), lactic acid bacteria (Lactobacillus kefiri strain F4Aa, Lactobacillus kefiri strain NM131-7, Lactobacillus kefiri strain NM132-3, Lactobacillus kefiri strain NM180-3, respectively), and acetic acid bacteria (Acetobacter lovaniensis strain) were entrapped in liquid core capsules based on the distribution ratio in kefir grains. The microbiological, antimicrobial, and chemical properties of kefir made with capsules (M) and kefir grains (K) were measured and compared. According to the results of plate counts in different selective medium, the number of yeasts and bacteria in the liquid core capsules gradually increased and stabilized after eight fermentation cycles. The results of gas chromatography-mass spectrometry showed that almost all the aroma components existed in the two type of kefir, except the ethyl lactate. There was no significant difference in alcohol content, protein content, and fat content, except the acidity and sugar content. Water holding capacity of kefir K was higher than kefir M. There were 14 same free amino acids in kefir M and kefir K, and the content of most free amino acids was similar. In antimicrobial test, there was no significant difference in both kefirs. © The Author(s) 2016.

  11. Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production.

    Science.gov (United States)

    Magistà, D; Ferrara, M; Del Nobile, M A; Gammariello, D; Conte, A; Perrone, G

    2016-08-16

    Traditional sausages are often considered of superior quality to sausages inoculated with commercial starter cultures and this is partially due to the action of the typical house microflora. Penicillium nalgiovense is the species commonly used as starter culture for dry-cured meat production. Recently a new species, Penicillium salamii, was described as typical colonizer during salami seasoning. In order to understand its contribution to the seasoning process, two different experiments on curing of fresh pork sausages were conducted using P. salamii ITEM 15302 in comparison with P. nalgiovense ITEM 15292 at small and industrial scale, and the dry-cured sausages were subjected to sensory analyses. Additionally, proteolytic and lipolytic in vitro assays were performed on both strains. P. salamii ITEM 15302 proved to be a fast growing mould on dry-cured sausage casings, well adapted to the seasoning process, with high lipolytic and proteolytic enzymatic activity that confers typical sensory characteristics to meat products. Therefore, P. salamii ITEM 15302 was shown to be a good candidate as new starter for meat industry. Copyright © 2015 Elsevier B.V. All rights reserved.

  12. Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8.

    Science.gov (United States)

    Ratanaburee, Anussara; Kantachote, Duangporn; Charernjiratrakul, Wilawan; Sukhoom, Ampaitip

    2013-10-15

    The aim was to produce Nham that was enriched with γ-aminobutyric acid (GABA); therefore two GABA producing lactic acid bacteria (Pediococcus pentosaceus HN8 and Lactobacillus namurensis NH2) were used as starter cultures. By using the central composite design (CCD) we showed that addition of 0.5% monosodium glutamate (MSG) together with an inoculum size of roughly 6logCFU/g of each of the two strains produced a maximal amounts of GABA (4051 mg/kg) in the 'GABA Nham' product. This was higher than any current popular commercial Nham product by roughly 8 times. 'GABA Nham' with the additions of both starters and MSG (TSM) supported maximum populations of lactic acid bacteria (LAB) with a minimum of yeasts and no staphylococci or molds when compared to the controls that had no addition of any starters or MSG (TNN), or only the addition of MSG (TNM), or with only the starter (TSN). Based on proximate analysis among the Nham sets, 'GABA Nham' was low in fat, carbohydrate and energy although its texture and color were slightly different from the control (TNN). However, sensory evaluations of 'GABA Nham' were more acceptable than the controls and commercial Nham products for all tested parameters. Hence, a unique novel 'GABA Nham' fermented pork sausage was successfully developed. © 2013.

  13. Physicochemical and sensory characteristics of yoghurt produce ...

    African Journals Online (AJOL)

    Objective: To evaluate the physicochemical and sensory acceptability of yoghurt produced from ewe, goat and a mixture of ewe milk and goat milk in Nigeria in order for the populace to harness the nutritional and therapeutic benefits of the milks. Methods: Samples of whole cow milk (WCM) as standard, goat milk (GM), ewe ...

  14. Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

    Directory of Open Access Journals (Sweden)

    Margarita Fernández

    2016-03-01

    Full Text Available The effect of the addition of an autochthonous starter culture and the protease EPg222 on the generation of angiotensin-I–converting enzyme (ACE-inhibitory and antioxidant compounds by the dry-fermented sausage “salchichón” was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as the starter culture (P200S34, separately and together, ripened for 90 days, and compared to a control batch. Among the ripening time points (20, 35, 65, 90 days studied, batches inoculated with EPg222 had higher nitrogen compound concentrations at 63 days of ripening. ACE-inhibitory and antioxidant activities were also highest in both batches with EPg222 at 63 days of ripening, and these activities were stable in most cases after in vitro simulated gastrointestinal digestion. These activities were correlated with the most relevant compounds detected by HLPC-ESI-MS. The principal components analysis (PCA linked the P200S34 + EPg222 batch with the major compounds identified. The antioxidant activity was higher at 63 days of ripening, especially in highly proteolytic batches, such as P200S34 + EPg222. The ACE-inhibitory activity was not associated with any of the major compounds. The use of the enzyme EPg222 in association with the starter culture P200S34 in the preparation of dry-cured meat products could be of great importance due to their demonstrated ability to produce compounds with high biological activity, such as ACE-inhibitory and antioxidant activity.

  15. Physico-chemical, sensory and microbiological qualities of yoghurt ...

    African Journals Online (AJOL)

    This study was conducted to evaluate the physico-chemical, sensory and microbiological qualities of some yoghurt brands sold in Kano Metropolis using standard procedures. The physico-chemical characteristics (viscosity, specific gravity, pH, titratable acidity, fat content) and Sensory properties (color, flavor, smell) were ...

  16. Yoghurt from short supply chain: preliminary study of microbiological and physicochemical characteristics during shelf life

    Directory of Open Access Journals (Sweden)

    Virginia Carfora

    2013-04-01

    Full Text Available Yoghurt is one of very popular flavorful and healthful dairy product obtained by fermentation of lactic acid bacteria including Lactobacillus delbrueckii bulgaricus and Streptococcus thermophilus. Its production and consumption is growing continuously due to its therapeutic properties beside its high nutritive value. Thirty samples of yoghurt from short supply chain produced in 2 factory localized in Lazio region were analyzed with the aim of determining how certain microbiological and physicochemical characteristics change during their shelf life. Different types of yoghurt were studied: plain (12, fruit (14 and cereal yoghurt (4 produced with cow (8 and goat milk (22.The obtained results show: no presence of Enterobacteria, occasional presence of moulds and a considerable presence of yeasts. On the other hand, all the products analyzed have shown an almost constant amount of lactic acid bacteria during their shelf life. Lactic acid bacteria were identified by a biochemical and polymerase chain reaction assay. The presence of undesired microorganisms like yeasts was found. However, the quality of products was satisfying for the concentration of lactic acid bacteria detected in their shelf life.

  17. Rheological and Sensory Characteristics of Yoghurt-Modified Mayonnaise

    Czech Academy of Sciences Publication Activity Database

    Štern, Petr; Pokorný, J.; Šedivá, A.; Panovská, Z.

    2008-01-01

    Roč. 26, č. 3 (2008), s. 190-198 ISSN 1212-1800 R&D Projects: GA AV ČR IAA2060404 Institutional research plan: CEZ:AV0Z20600510 Keywords : mayonnaise * rheology * sensory analysis * texture * yoghurt Subject RIV: BK - Fluid Dynamics Impact factor: 0.472, year: 2008

  18. Pengaruh pemberian yoghurt sinbiotik tanpa lemak ditambah tepung gembili terhadap kadar kolesterol ldl tikus hiperkolesterolemia

    Directory of Open Access Journals (Sweden)

    Afida Soucha Towil

    2014-12-01

    Full Text Available Background: Yoghurt is probiotics a fermented milk product, produced by lactic acid bacteria and has being proved tolower cholesterol. The addition lesser yam of inulin could be the hypocholesterolemic effect.Objective:The aim of this study was to analyze the effect of non-fat yoghurt synbiotic added with of lesser yam flouradministration towards LDL cholesterol level in hypercholesterolemic rats.Methods: True experimental study with pre-post test was conducted to 24 male Wistar ratshypercholesterolemiainducedwhich grouped using simple random sampling. Samples was divided into 4 groups by simple random sampling:control, P1 (consumed 2 ml dose, P2 (consumed 3 ml dose, and P3 (consumed 4 ml dose, each group were containedof 6 rats. Non-fat yoghurt synbiotic added with oflesser yam were administered for 14 days intervention. LDLcholesterol level were determined using CHOD-PAP methods. All datas collected were analyzed using paired t-test andOne Way ANOVA followed by LSD test at 95% confidence level.Results: LDL cholesterol level was decreased significantly after 14 days intervention (P1=16.63% (p=0.033;P2=20.72% (p=0.034; P3=20.51% (p=0.013. P2 was the highest decreasing of LDL cholesterol compared to P3,with the provision of non-fat yoghurt synbiotic added with of lesser yam flour for about 3 ml.Conclusion: Non-fat yoghurt synbiotic added with of lesser yam flour was significant lowering LDL cholesterol level inhypercholesterolemic rats.

  19. Optimise the microbial flora with milk and yoghurt to prevent disease.

    Science.gov (United States)

    Morris, James A

    2018-05-01

    Pathogenic bacteria, which are temporary or permanent members of our microbial flora, cause or contribute to a wide range of human disease at all ages. Conditions include Alzheimer's disease, atherosclerosis, diabetes mellitus, obesity, cancer, autoimmunity and psychosis, amongst others. The mechanism of damage is inflammation which can be chronic or acute. An optimal microbial flora includes a wide range of pathogenic bacteria in low dose. This allows specific immunity to be developed and maintained with minimal inflammatory damage. Human milk has evolved to deliver an optimal microbial flora to the infant. Cow's milk has the potential, following appropriate fortification, to maintain an optimal human microbial flora throughout life. Yoghurt is a fermented milk product in which bacteria normally present in milk convert sugars to lactic acid. The acid suppresses the growth of pathogens in the oral cavity, oropharynx and oesophagus. Thus yoghurt can restore an optimal flora in these regions in the short term. Since bacteria are transported between epithelial surfaces, yoghurt will also optimise the flora elsewhere. The judicious use of milk and yogurt could prevent a high proportion of human disease. Copyright © 2018 The Author. Published by Elsevier Ltd.. All rights reserved.

  20. Low energy Kombucha fermented milk-based beverages

    Directory of Open Access Journals (Sweden)

    Milanović Spasenija D.

    2008-01-01

    Full Text Available This paper investigates manufacturing of fermented beverages from two types of milk (1 % w/w and 2.2 % w/w fat by applying of Kombucha, which contains several yeasts and bacterial strains. The starter was the inoculum produced from previous Kombucha fermentation. The applied starter concentrations were: 10 % v/v, 15 % v/v and 20 % v/v. Also, the traditional yoghurt starter was used to produce the control samples. All fermentations were performed at 42oC and the changes in the pH were monitored. The fermentation process was about three times faster in the control yoghurt than in the Kombucha samples. Influence of Kombucha inoculum concentration on the rate of fermentation appeared not to be significant. All fermentations were stopped when the pH reached 4.4. After the production, the quality of the fermented milk beverages with Kombucha was determined and compared with the quality of the control yoghurt samples. It was concluded that the difference in fat contents in milks affects the difference in quantities of other components in the fermented milk beverages with Kombucha. Sensory characteristics of the beverages manufactured from the partially skimmed milk are much better than those of the fermented beverages produced from the low fat milk.

  1. Protection by fungal starters against growth and secondary metabolite production of fungal spoilers of cheese.

    Science.gov (United States)

    Nielsen, M S; Frisvad, J C; Nielsen, P V

    1998-06-30

    The influence of fungal starter cultures on growth and secondary metabolite production of fungal contaminants associated with cheese was studied on laboratory media and Camembert cheese. Isolates of the species Penicillium nalgiovense, P. camemberti, P. roqueforti and Geotrichum candidum were used as fungal starters. The species P. commune, P. caseifulvum, P. verrucosum, P. discolor, P. solitum, P. coprophilum and Aspergillus versicolor were selected as contaminants. The fungal starters showed different competitive ability on laboratory media and Camembert cheese. The presence of the Penicillium species, especially P. nalgiovense, showed an inhibitory effect on the growth of the fungal contaminants on laboratory media. G. candidum caused a significant inhibition of the fungal contaminants on Camembert cheese. The results indicate that G. candidum plays an important role in competition with undesirable microorganisms in mould fermented cheeses. Among the starters, P. nalgiovense caused the largest reduction in secondary metabolite production of the fungal contaminants on the laboratory medium. On Camembert cheese no significant changes in metabolite production of the fungal contaminants was observed in the presence of the starters.

  2. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.

    Science.gov (United States)

    Janssens, M; Myter, N; De Vuyst, L; Leroy, F

    2012-04-01

    Quality of fermented sausages is affected by acidifying lactic acid bacteria (LAB) and colour- and flavour-promoting coagulase-negative staphylococci (CNS), whether or not used as starter culture. Artisan fermented sausages are often perceived as superior to industrial variants, partially because of the specific microbiota due to spontaneous acidification, which may be considered as an artisan characteristic. Therefore, two kinds of spontaneously acidified Belgian sausages were prepared (Belgian-type salami and Boulogne sausage), but with addition of a Staphylococcus carnosus culture. The Belgian-type salami was made from pork and beef, whereas the Boulogne sausage contained pork and horse meat. In all cases, Lactobacillus sakei was the dominant LAB species present on the raw materials and during fermentation, whereas enterococci remained present in the background. Enterobacteriaceae vanished after fermentation. The CNS species diversity on the raw materials was large and differed between the pork, beef, and horse meat. Nevertheless, this species diversity was annihilated during fermentation by the added S. carnosus culture. The volatiles fraction was mainly composed of aldehydes that originated from lipid oxidation and spices-derived compounds. Aromatic compounds that are typically associated to CNS activity, such as end-products from the metabolism of branched-chain amino acids, were not present in the Belgian-type salami and only marginally present in the Boulogne sausage. In conclusion, spontaneous acidification of Belgian-type fermented sausages leads to dominance of L. sakei and is no guarantee for bacterial contribution to the aroma profile when S. carnosus is added as a starter culture. Copyright © 2011 Elsevier Ltd. All rights reserved.

  3. Marketing research in positioning and launching of yoghurt with a balanced chemical composition

    Directory of Open Access Journals (Sweden)

    M. Mardar

    2016-12-01

    Full Text Available Annotation. This article presents the analysis of marketing environment of the enterprises that produce yogurt products in Ukraine. In order to carry out a deeper analysis of the marketing environment of the new yoghurt drinks with a balanced composition of the major nutrients in food and increased probiotic properties, PEST and SWOT-analyses were conducted, they identified environmental factors that have favorable and adverse effects as well as internal strengths and weaknesses of the new product. Based on the results of marketing research of consumer preferences, the core audience of new yoghurt drink with a balanced chemical composition and the elevated concentration of Bifidobacteria were defined. The received results led to justification of the expediency of elaboration of new yoghurt drinks with probiotic properties and balanced composition of basic food nutrients as well as to formulation of a strategy of new product promotion on the consumer market of Ukraine.

  4. Daqu : a traditional fermentation starter in China: microbial ecology and functionality

    NARCIS (Netherlands)

    Zheng, X.

    2015-01-01

    Abstract

    Fermented products have high nutritional value and constitute an important part of the Chinese dietary profile; they are also gaining popularity throughout the world. Daqu is a traditional natural fermentation starter culture that has a significant impact on the

  5. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

    NARCIS (Netherlands)

    Settachaimongkon, S.; Nout, M.J.R.; Antunes Fernandes, E.C.; Hettinga, K.A.; Vervoort, J.J.M.; Hooijdonk, van A.C.M.; Zwietering, M.H.; Smid, E.J.; Valenberg, van H.J.F.

    2014-01-01

    Proto-cooperation between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus is one of the key factors that determine the fermentation process and final quality of yoghurt. In this study, the interaction between different proteolytic strains of S. thermophilus and L.

  6. Physico-Chemical And Microbiological Quality Of Some Consumer Preferred Plain Set Yoghurts Sold In Matara Municipal Area Of Sri Lanka

    Directory of Open Access Journals (Sweden)

    K.K.G.U Hemamali

    2015-08-01

    Full Text Available As yoghurt is a health food assessment of quality of commercialized yoghurt during storage period in refrigerator is needed. Lack of data on quality parameters of yoghurt brands in Sri Lanka is impediment to consumer health. This study is an attempt to fill that gap by providing data on evaluation of the changes of physico-chemical and microbiological parameters of some plain set yoghurt sold in Matara municipal area of Sri Lanka. Five different brands of plain set yoghurt samples were collected on the basis of consumer preference for the present study. From each brand fifteen samples were analyzed by means of their physico-chemical syneresis effect pH titratable acidity total protein content and microbiological composition total plate count total yeast and mould count by using three replicates of each sample at 4 7 14 21 and 28 days intervals from production date under refrigerated condition 4 amp61616C and compared against local and international standards. All microbiological parameters and total protein content of all plain set yoghurt brands were not within the permissible range for local and international standards. Titratable acidity was only in the permissible range of local standards. All the physico-chemical parameters and microbiological parameters of collected samples were significantly affected by storage period. Good quality yoghurt of physico-chemical and microbiological parameters with hygiene conditions during processing and storage should be encouraged for consumption.

  7. Dewatering of Yoghurt Using Permeable Membrane and Acrylic Superabsorbent Hydrogel

    Directory of Open Access Journals (Sweden)

    A. Ahmadpour

    2008-02-01

    Full Text Available Conventional processes of food dewatering, such as thermal, have undesirable and destruction effects on vitamins, aromatic compounds and pigments. In addition, they are accompanied with some technological complications and energy consumption. Thus, food concentration processes are directed to non-thermal techniques or methods with reduced heat effects. Superabsorbents are highly hydrophilic polymer networks which can absorb water and aqueous solutions some hundred times of their weights and retain them. These materials are subgroups of hydrogel family that are transformed into gels after absorbing water. In the present research, the possibilities of yoghurt dewatering using superabsorbents have been investigated for the first time in Iran and some remarkable results are obtained for this vital product. In the experiments carried out to investigate the effect of these absorbents on normal method of yoghurt concentration (use of permeable membrane, type of bed (wide and vertical and time are also studied. The percentage of total soluble solids and dry solids of dewatered samples were measured in different time intervals up to 180 min. The results showed that superabsorbent on a wide bed would reduce the concentration time to one third. In other words, in a certain time interval, more than 70% increase in yoghurt dry solids was observed compared to normal method. These results show that acrylic superabsorbent hydrogel can be applied as highly hydrophilic material in non-thermal food dewatering methods.

  8. Stability Comparison of Free and Encapsulated Lactobacilus casei ATCC 393 in Yoghurt for Long Time Storage

    Directory of Open Access Journals (Sweden)

    Oana Lelia POP

    2016-11-01

    Full Text Available An innovative method of L. casei ATCC 393 encapsulation has been reported in the present study using pectin combined with alginate. The aim of this study was to investigate the effect of encapsulation on the survival of L. casei ATCC 393 in yoghurt during long time storage, free or encapsulated in alginate and alginate pectin microspheres, and influence over yoghurt properties, particularly acidification. Over 35 days of storage in yoghurt, the encapsulated probiotic cells proved a higher viability compared with free probiotic cells. An even higher viability and stability was observed for the samples where pectin was used. Pectin acts as prebiotic during encapsulation of L. casei ATCC 393.

  9. PH-sensing 96-well microtitre plates for the characterization of acid production by dairy starter cultures.

    Science.gov (United States)

    John, Gernot T; Goelling, Detlef; Klimant, Ingo; Schneider, Holger; Heinzle, Elmar

    2003-08-01

    A new method for characterization of acid production by dairy starter cultures is presented. Microplates with integrated optical pH sensors are developed. Two fluorophores, a pH-sensitive and a pH-insensitive one are immobilised at the bottom of a polystyrene 96-well microtitre plate. The pH-insensitive fluorophore serves as an internal reference and makes calibration unnecessary. The sensor measures pH accurately in optically well-defined media. Particles and fluorophores contained in the bulk medium disturbed the measurements. Despite these disturbances it was possible to clearly sense differences in inoculum type and in inoculum sizes of cultures of Lactococcus lactis and of Streptococcus thermophilus at 30 and 37 degrees C. Besides a pH-related signal there is information about other changes during milk fermentation. The cultivation results were compared with those from the established CINAC-method. From this comparison it can be concluded that the new method can be used reliably to characterize particularly a large number of strains for screening purposes but also for quality control.

  10. Poultry viscera and bone meal in broiler pre-starter and starter diets

    Directory of Open Access Journals (Sweden)

    Suzany Aparecida Gomes Xavier

    2012-04-01

    Full Text Available The use of viscera and bone meal in poultry pre-starter and starter diets and its effects on performance, digestive organ development and digestibility and nutrient retention were evaluated. In the first assay, 280-day-old Avian Cobb® chicks were allotted in four experimental groups with five replicates of 14 birds each, in the pre-starter phase; in the second assay, 280 eight-day-old Avian Cobb 48® chicks were allotted in four experimental groups with five replicates of 12 birds each. The experimental diet consisted of increasing levels of viscera and bone meal: 0% (control diet, 3%, 6% and 9% in pre-starter (Assay 1 and starter (Assay 2 diets, to meet nutritional requirements and feed composition proposed by the Brazilian Tables, all of them isonutritive and isoenergetic. A metabolic assay was developed and the total excreta collection was performed from the 4th to the 7th days in Assay 1 and from the 14th to the 17th days in Assay 2. On these days, one chick per experimental unit, representing the mean body weight of the parcel, was euthanized to perform digestive organ morphometry. Mean body weight was 45.4±0.4 on the 1st day in Assay 1 and 179.5±0.8 at 8 days of age in Assay 2. In Assay 1, a negative linear effect was observed for weight gain. Levels of viscera and bone meal influenced quadratically nitrogen digestibility index (Y = 66.0101 + 0.482425X - 0.0481086X² and linearly the digestibility of dry matter (Y = 71.7775 - 0.615792X and ether extract (Y = 78.3678 - 0.309136X. Morphometric measures of digestive organs were not influenced by viscera and bone meal levels. For Assay 2, negative and linear effect was observed for viscera and bone meal levels on weight gain (Y = 551.667 - 5.08341X and feed intake (Y = 955.961 - 7.48435X. Quadratic effect was observed for ether extract digestibility (Y = 82.557 + 1.12021X - 0.150117X² and maximum point was obtained at 3.7% viscera and bone meal inclusion for ether extract retention

  11. Growth inhibition of selected microorganisms by an association of dairy starter cultures and probiotics

    Directory of Open Access Journals (Sweden)

    Beniamino T. Cenci-Goga

    2015-05-01

    Full Text Available Several growth curves for selected pathogens and hygiene indicators alone and vs selected dairy starter cultures (LAB and commercial probiotics have been performed. All strains for LAB and commercial probiotics were inoculated as pure cultures into skim milk to get an initial cocci:bacilli:enterocci ratio of 2:1:1 and a concentration of approximately 107 cfu mL–1 until challenge vs selected pathogens and hygiene indicators. Selected pathogens came from the collection of the Laboratorio di Ispezione degli Alimenti di O.A. or were reference strains (Escherichia coli, CSH26 K12, Staphylococcus aureus 27R, Salmonella Derby 27, Pseudomonas fluorescens ATCC 13525, Listeria innocua ATCC 33090. Each strain was inoculated into skim milk to get an initial concentration of approximately 106 cfu mL–1. Growth curves in skim milk for the following challenges were studied: i sterility control; ii association LAB; iii association of LAB vs each selected pathogen or hygiene indicator; iv selected pathogen or hygiene indicator alone. The challenges were carried out in BHI broth and in skim milk at 37°C. The highest reduction was observed in milk but in general the association of LAB and the probiotic was able to limit the growth of pathogens and hygiene indicators.

  12. Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture.

    Science.gov (United States)

    de J C Munanga, Bettencourt; Loiseau, Gérard; Grabulos, Joël; Mestres, Christian

    2016-12-01

    A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso's primary model and the gamma concept as a secondary model. The optimum values of pH and temperature were 8.3 ± 0.3, 44.6 ± 1.2 °C and 8.3 ± 0.3, 3.2 ± 37.1 °C with μ max values of 1.8 ± 0.2 and 1.4 ± 0.1 for L. brevis and L. plantarum respectively. The minimum inhibitory concentration of undissociated lactic acid was 23.7 mM and 35.6 mM for L. brevis and L. plantarum , respectively. The yield of lactic acid was five times higher for L. plantarum than for L. brevis , with a yield of glucose conversion to lactic acid close to 2.0 for the former and 0.8 for the latter. A model was developed to predict the pH drop during gowé fermentation. The global model was partially validated during manufacturing of gowé. The global model could be a tool to aid in the choice of suitable starters and to determine the conditions for the use of the starter.

  13. Microbial quality of some commercial yoghurt samples in Awka ...

    African Journals Online (AJOL)

    Microbiological quality of ten commercial samples representing ten different brands of yoghurt marketed in Awka metropolis, Anambra State was assessed using standard microbiological procedures. The analysis carried out was aimed at determining the presence and level of both bacterial and fungal contaminants in the ...

  14. Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil

    DEFF Research Database (Denmark)

    Bruni Let, Mette; Jacobsen, Charlotte; Meyer, Anne S.

    2007-01-01

    stability than fish-oil-enriched dressings, irrespective of the mode of fish oil addition. Yoghurt thus seemed to be a good delivery system of lipids containing n-3 polyunsaturated fatty acids. Different effects of adding fish oil either as neat fish oil or as a fish-oil-in-water emulsion were observed...... of neat fish oil was a good option for preserving the final quality in yoghurt and dressings, but a pre-emulsion may still be considered for the fish oil enrichment of certain food products, for example, milk. Keywords: Fish oil; lipid oxidation; oil-in-water emulsion; n-3 PUFA; milk; yoghurt; salad......Abstract: This study compared the oxidative stabilities of fish-oil-enriched milk, yoghurt, and salad dressing and investigated the effects on oxidation of adding either neat fish oil or a fish-oil-in-water emulsion to these products. Milk emulsions had higher levels of a fishy off...

  15. Effects of copper supplement on growth and viability of strains used as starters and adjunct cultures for Emmental cheese manufacture.

    Science.gov (United States)

    Rodríguez, L Mato; Alatossava, T

    2008-10-01

    To determine the effects of supplemented copper (Cu2+) on growth and viability of strains used as starters and adjunct cultures for Emmental cheese manufacture. Thirteen strains belonging to Lactobacillus delbrueckii, Lactobacillus helveticus, Lactobacillus rhamnosus, Streptococcus thermophilus or Propionibacterium freudenreichii species were exposed to various copper concentrations in the proper growth medium at relevant growth temperatures, and the effects of supplemented copper on bacterial growth and cell viability were determined by optical density and pH measurements, also by platings. Among the species considered, L. delbrueckii was the most copper resistant and S. thermophilus the most sensitive to copper. Anaerobic conditions increased this sensitivity significantly. There was also a considerable amount of variation in copper resistance at strain level. Copper resistance is both a species- and strain-dependent property and may reflect variability in copper-binding capacities by cell wall components among species and strains. In addition, the chemical state of copper may be involved. This study revealed that copper resistance is a highly variable property among starter and adjunct strains, and this variability should be considered when strains are selected for Emmental cheese manufacture.

  16. [Acceptance of yoghurt with different functional ingredients among consumers in supermarkets in southern Chile].

    Science.gov (United States)

    Schnettler, Berta; Shene, Carolina; Rubilar, Mónica; Miranda, Horacio; Sepúlveda, José; Denegri, Marianela; Lobos, Germán

    2010-12-01

    In view of the interest in the role of foodstuffs in improving wellbeing and health, the object of this study is to distinguish consumer typologies in Temuco, La Araucanía Region, Chile, according to their preferences for different functional ingredients, flavouring, colouring and price in yoghurt. A semi-structured survey was applied to 400 supermarket customers. The respondents ordered eight alternative yoghurts according to their preferences, with different functional ingredients (fibre, antioxidants), flavourings (sugar, sweetener), colouring (natural, artificial) and three price options, for a conjoint analysis with fractional factorial design. Variables affecting knowledge of "functional food" were evaluated using a binomial logit model. It was determined by conjoint analysis that in general a preference existed for yoghurt containing fibre, sweetener, natural colouring, and at the lowest price. Three typologies were distinguished by analysis of hierarchical conglomerates: the majority segment (48.8%) displayed a greater preference for fibre; the second (41.7%) also preferred fibre, but gave first priority to artificial colouring and preferred a higher price. The minority (9.5%) was the only segment to prefer antioxidants. The typologies differed significantly in satisfaction with their food-related life, knowledge of the function of fibre and presence of cancer and obesity in some member of the respondent's family. The binomial logit model was significant (P acceptance of yoghurt enriched with fibre and with added sweetener.

  17. Total lactic acid bacteria, antioxidant activity, and acceptance of synbiotic yoghurt with red ginger extract (Zingiberofficinale var. rubrum)

    Science.gov (United States)

    Larasati, B. A.; Panunggal, B.; Afifah, D. N.; Anjani, G.; Rustanti, N.

    2018-02-01

    Antioxidant related to oxidative stress can caused the metabolic disorders. A functional food that high in antioxidant can be use as the alternative prevention. The addition of red ginger extract in yoghurt could form a functional food, that high in antioxidant, synbiotic and fiber. The influence of red ginger extract on yoghurt synbiotic against lactic acid bacteria, antioxidant activity and acceptance were analyzed. This was an experimental research with one factor complete randomized design, specifically the addition of red ginger extract 0%; 0,1%; 0,3% and 0,5% into synbiotic yoghurt. Total plate count method used to analyze the lactic acid bacteria, 1-1-diphenyl-2-picrylhydrazyl (DPPH) method for antioxidant activity, and acceptance analyzed with hedonic test. The higher the dose of extract added to synbiotic yoghurt, the antioxidant activity got significantly increased (ρ=0,0001), while the lactic acid bacteria got insignificantly decreased (ρ=0,085). The addition of 0,5% red ginger extract obtained the antioxidant activity of 71% and 4,86 × 1013 CFU/ml on lactic acid bacteria, which the requirement for probiotic on National Standard of Indonesia is >107 CFU/ml. The addition of extract had a significant effect on acceptance (ρ=0,0001) in flavor, color, and texture, but not aroma (ρ=0,266). The optimal product in this research was the yoghurt synbiotic with addition of 0,1% red ginger extract. To summarize, the addition of red ginger extract in synbiotic yoghurt had significant effect on antioxidant activity, flavor, color, and texture, but no significant effect on lactic acid bacteria and aroma.

  18. Interaction between Lactococcus lactis and Lactococcus raffinolactis during growth in milk: development of a new starter culture.

    Science.gov (United States)

    Kimoto-Nira, H; Aoki, R; Mizumachi, K; Sasaki, K; Naito, H; Sawada, T; Suzuki, C

    2012-04-01

    Many milk fermentations use mixed cultures of lactic acid bacteria. To select a new mixed starter culture, 100 acid-producing bacterial strains were isolated from raw cow milk. Of these, 13 strains identified as belonging to the genera Lactococcus, Lactobacillus, Leuconostoc, or Weissella (based on phenotypic and genotypic tests) were assessed for a symbiotic effect between pairs of isolated strains during growth in milk. Among the strains tested, a mixed culture of Lactococcus lactis ssp. lactis strain 54 and Lactococcus raffinolactis strain 37 stimulated greater acid production during fermentation than occurred with pure fermentation. This stimulatory effect was not observed in milk supplemented with yeast extract or glucose or in constituted medium. Addition of a cell-free filtrate from milk fermented by strain 54 increased acid production by strain 37; however, the converse effect was not observed. The increased acid production by this mixed culture was, therefore, due to stimulation of strain 37 by metabolic products of strain 54, suggesting that the interaction between strains 54 and 37 is commensal. Analysis with a taste-sensing system indicated that fermented milk containing the mixed culture was more acidic, had more anionic bitterness, had greater aftertastes of anionic bitterness and astringency, and was less salty and umami than milk containing the individual cultures. This study identifies a new commensal relationship between 2 lactococcal strains that are commonly used for making dairy products. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  19. Peptide profiling of bovine kefir reveals 236 unique peptides released from caseins during its production by starter culture or kefir grains.

    Science.gov (United States)

    Ebner, Jennifer; Aşçı Arslan, Ayşe; Fedorova, Maria; Hoffmann, Ralf; Küçükçetin, Ahmet; Pischetsrieder, Monika

    2015-03-18

    Kefir has a long tradition in human nutrition due to its presupposed health promoting effects. To investigate the potential contribution of bioactive peptides to the physiological effects of kefir, comprehensive analysis of the peptide profile was performed by nano-ESI-LTQ-Orbitrap MS coupled to nano-ultrahigh-performance liquid chromatography. Thus, 257 peptides were identified, mainly released from β-casein, followed by αS1-, κ-, and αS2-casein. Most (236) peptides were uniquely detected in kefir, but not in raw milk indicating that the fermentation step does not only increase the proteolytic activity 1.7- to 2.4-fold compared to unfermented milk, but also alters the composition of the peptide fraction. The influence of the microflora was determined by analyzing kefir produced from traditional kefir grains or commercial starter culture. Kefir from starter culture featured 230 peptide sequences and showed a significantly, 1.4-fold higher proteolytic activity than kefir from kefir grains with 127 peptides. A match of 97 peptides in both varieties indicates the presence of a typical kefir peptide profile that is not influenced by the individual composition of the microflora. Sixteen of the newly identified peptides were previously described as bioactive, including angiotensin-converting enzyme (ACE)-inhibitory, antimicrobial, immunomodulating, opioid, mineral binding, antioxidant, and antithrombotic effects. The present study describes a comprehensive peptide profile of kefir comprising 257 sequences. The peptide list was used to identify 16 bioactive peptides with ACE-inhibitory, antioxidant, antithrombotic, mineral binding, antimicrobial, immunomodulating and opioid activity in kefir. Furthermore, it was shown that a majority of the kefir peptides were not endogenously present in the raw material milk, but were released from milk caseins by proteases of the microbiota and are therefore specific for the product. Consequently, the proteolytic activity and the

  20. analysis of profitability and poverty reduction of yoghurt processing

    African Journals Online (AJOL)

    Admin

    KEY WORDS: Profitability, poverty reduction, yoghurt, processing, employment ... 70% percent of the rural working population (Joshua,. 1999). With about 76 out of every 120 people living ... traditionally the difference between total revenue and ... (70%) of the respondents were males while 30% were females. The age ...

  1. Instant Sinatra starter

    CERN Document Server

    Yates, Joe

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. Written as a practical guide, Instant Sinatra Starter will help you create a simple web app in no time at all. Instant Sinatra Starter is great if you are looking to get started with Sinatra for web development. Some previous experience with Ruby would be beneficial though not necessary for this step-by-step exploration of Sinatra and the world of web development.

  2. Removal of aflatoxin M1 from artificially contaminated yoghurt by using of new synthesized dehydroacetic acid analogues

    Directory of Open Access Journals (Sweden)

    Frane Delaš

    2012-09-01

    Full Text Available Dehydroacetic acid (DHA and its new synthesized analogues, 4-hydroxy-3-(p-toluoyl-6-(ptolyl-2H-pyrane-2-one (DHT and 5-Bromo-4-hydroxy-3-(p-toluoyl-6-(p-tolyl-2H-pyrane-2-one (BrDHT were tested for removal of aflatoxin M1 (AFM1 from artificially contaminated yoghurt with known concentrations of this toxin to determine the possible use of these chemicals as a means of controlling AFM1 accumulation. Yoghurt from cow’s milk was artificially contaminated with AFM1 at levels of 0.01 to 0.5 μg/L. Yoghurts were stored at 4 °C and 7 °C, respectively, for up to 28 days. Analysis of AFM1 in yoghurt was carried out using two dimensional thin-layer chromatography (TLC - visual estimation. The limit of detection was 0.15 ng/L. The recoveries of AFM1 from the samples spiked at levels of 10, 50, 100, and 500 ng/L were between 80.6 and 107.8 %, respectively. Concentrations of DHA and DHT of 0.01 and 0.03 μmol/L had non or little effect on AFM1 content in experimentally contaminated yoghurt, whereas concentrations higher than 0.05 μmol/L, partially inhibited AFM1 content. The percentage loss of the initial AFM1 amount in yoghurt was estimated by about 15 and 25 %, and 22 to 45 % by the end of storage, respectively. In experiments with 0.01 and 0.05 μmol/L of BrDHT or higher, the concentration of AFM1 was reduced after 28 days by 20 to 95 % or completely, respectively, depending on the time and temperature of deposit. Detection of toxicity of investigated analogues was evaluated by using the brine shrimp (Artemia salina larvae as a screening system for the determination of their sensitivity to some chemicals

  3. Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

    Directory of Open Access Journals (Sweden)

    Bettencourt de J. C. Munanga

    2016-12-01

    Full Text Available A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso’s primary model and the gamma concept as a secondary model. The optimum values of pH and temperature were 8.3 ± 0.3, 44.6 ± 1.2 °C and 8.3 ± 0.3, 3.2 ± 37.1 °C with μmax values of 1.8 ± 0.2 and 1.4 ± 0.1 for L. brevis and L. plantarum respectively. The minimum inhibitory concentration of undissociated lactic acid was 23.7 mM and 35.6 mM for L. brevis and L. plantarum, respectively. The yield of lactic acid was five times higher for L. plantarum than for L. brevis, with a yield of glucose conversion to lactic acid close to 2.0 for the former and 0.8 for the latter. A model was developed to predict the pH drop during gowé fermentation. The global model was partially validated during manufacturing of gowé. The global model could be a tool to aid in the choice of suitable starters and to determine the conditions for the use of the starter.

  4. Isotope dilution liquid chromatography-tandem mass spectrometry for simultaneous identification and quantification of beta-casomorphin 5 and beta-casomorphin 7 in yoghurt.

    Science.gov (United States)

    Nguyen, D D; Solah, V A; Johnson, S K; Charrois, J W A; Busetti, F

    2014-03-01

    A highly selective and sensitive liquid chromatography-tandem mass spectrometry method was developed and validated for the simultaneous identification and quantification of beta-casomorphin 5 (BCM5) and beta-casomorphin 7 (BCM7) in yoghurt. The method used deuterium labelled BCM5-d10 and BCM7-d10 as surrogate standards for confident identification and accurate and quantification of these analytes in yoghurt. Linear responses for BCM5 and BCM7 (R(2)=0.9985 and 0.9986, respectively) was observed in the range 0.01-10ng/μL. The method limits of detection (MLDs) in yoghurt extracts were found to be 0.5 and 0.25ng/g for BCM5 and BCM7, respectively. Analyses of spiked samples were used to provide confirmation of accuracy and precision of the analytical method. Recoveries relative to the surrogate standards of these spikes were in the range of 95-106% for BCM5 and 103-109% for BCM7. Precision from analysis of spiked samples was expressed as relative standard deviation (%RSD) and values were in the range 1-16% for BCM5 and 1-6% for BCM7. Inter-day reproducibility was between 2.0-6.4% for BCM5 and between 3.2-6.1% for BCM7. The validated isotope dilution LC-MS/MS method was used to measure BCM5 and BCM7 in ten commercial and laboratory prepared samples of yoghurt and milk. Neither BCM5 nor BCM7 was detected in commercial yoghurts. However, they were observed in milk and laboratory prepared yoghurts and interestingly their levels decreased during processing. BCM5 decreased from 1.3ng/g in milk to 1.1ng/g in yoghurt made from that milk at 0day storage and yoghurts immediately after processing. These preliminary results indicate that fermentation and storage reduced BCM5 and BCM7 concentration in yoghurt. Copyright © 2013 Elsevier Ltd. All rights reserved.

  5. Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing.

    Science.gov (United States)

    Lv, Xu-Cong; Huang, Zhi-Qing; Zhang, Wen; Rao, Ping-Fan; Ni, Li

    2012-01-01

    Hong Qu glutinous rice wine is one of the most popular traditional rice wines in China. Traditionally, this wine is brewed from glutinous rice with the addition of wine fermentation starters (Hong Qu (also called red yeast rice) and White Qu). The objective of this study was to investigate the variability of filamentous fungi associated with traditional fermentation starters through a traditional culture-dependent method and a molecular identification approach. In this study, forty-three filamentous fungi were separated by traditional culture-dependent means (macro- and microscopic characteristics) from 10 fermentation starters and classified into 16 different species based on morphological examination and the internal transcribed spacer (ITS) sequences analysis. It was observed that the genus Aspergillus had the highest number (14 isolates) of isolates followed by Rhizopus (11 isolates), Monascus (5 isolates) and Penicillium (4 isolates). The species R. oryzae, A. niger, A. flavus and M. purpureus were frequently found in wine starter samples, among which R. oryzae was the most frequent species. The enzyme-producing properties (glucoamylase, α-amylase and protease) of all fungal isolates from different starters were also evaluated. A. flavus, R. oryzae and M. purpureus were found to be better glucoamylase producers. A. flavus, R. oryzae and A.oryzae exhibited higher activity of α-amylase. A. flavus and A. oryzae had higher protease activity. However, some fungal isolates of the same species exhibited a significant variability in the production levels for all determined enzyme activity. This study is the first to identify filamentous fungi associated with the starter of Hong Qu glutinous rice wine using both traditional and molecular methods. The results enrich our knowledge of liquor-related micro-organisms, and can be used to promote the development of the traditional fermentation technology.

  6. Isolation and identification of mold and yeast in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia

    Directory of Open Access Journals (Sweden)

    Chay, C.,

    2017-07-01

    Full Text Available Medombae is a dried starter culture used for traditional rice wine processing in Cambodia. However, studies on the role of mold and yeast present and their efficacy for rice wine fermentation are still limited. Cultural and morphological tests revealed that the isolated representative mold strains were isolated based on the method of identification used as Mucor spp and Rhizopus oryzae. On the other hand, the biochemical properties of the first yeast isolate using the Vitek 2 identification system and YST Card identification suggests its identity as Candida tropicalis. The second yeast strain examined for its morphological and cultural characteristic using agar slide technique, and its protein profile which was compared to the reference and sample protein masses using Biomerieux Vitek MS (MALD-TOF showed the presence of Saccharomyces cerevisiae. The biochemical characteristics and cellular characteristics of the third yeast isolate as described by Lodder (1970 and Kreger-Van Rij (1984 confirmed its identity as Saccharomycopsis spp. The DNA test of identification of the isolates should be conducted to further confirm the identity of the isolates.

  7. Monitoring the ecology of Bacillus during Daqu incubation, a fermentation starter, using culture-dependent and culture-independent methods

    NARCIS (Netherlands)

    Zheng, Y.; Zheng, X.; Han, B.Z.; Han, J.S.; Nout, M.J.R.; Chen, J.Y.

    2013-01-01

    Daqu, a traditional fermentation starter, has been used to produce attractively flavored foods such as vinegar and Chinese liquor for thousands of years. Although Bacillus spp. are one of the dominant microorganisms in Daqu, more precise information is needed to reveal why and how Bacillus became

  8. The cocoa bean fermentation process: from ecosystem analysis to starter culture development.

    Science.gov (United States)

    De Vuyst, L; Weckx, S

    2016-07-01

    Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour development of fermented dry cocoa beans. As it is carried out on farm, cocoa bean fermentation is subjected to various agricultural and operational practices and hence fermented dry cocoa beans of variable quality are obtained. Spontaneous cocoa bean fermentations carried out with care for approximate four days are characterized by a succession of particular microbial activities of three groups of micro-organisms, namely yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB), which results in well-fermented fully brown cocoa beans. This has been shown through a plethora of studies, often using a multiphasic experimental approach. Selected strains of several of the prevailing microbial species have been tested in appropriate cocoa pulp simulation media to unravel their functional roles and interactions as well as in small plastic vessels containing fresh cocoa pulp-bean mass to evaluate their capacity to dominate the cocoa bean fermentation process. Various starter cultures have been proposed for successful fermentation, encompassing both cocoa-derived and cocoa nonspecific strains of (hybrid) yeasts, LAB and AAB, some of which have been implemented on farms successfully. © 2016 The Society for Applied Microbiology.

  9. Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains

    NARCIS (Netherlands)

    Kanning, M.W.; Velde, van de F.; Alting, A.C.; Buwalda, P.L.

    2012-01-01

    Amylomaltase-treated starch (ATS) has been described as an excellent fat-replacer in set yoghurt. Its functionality as a creaminess enhancer relates to the ability to form domains, which have melting and yielding characteristics in the mouth. This study was intended to understand the functionality

  10. Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage

    Directory of Open Access Journals (Sweden)

    Tayyebeh Sarlak

    2017-03-01

    Full Text Available The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC on microbiological and physicochemical properties, volatile compounds and sensory evaluation of kefir. Kefirs produced by KFA and Chr. Hansen starters were stored at 4 ºC and 25 ºC for 40 days. pH and acidity at 4 ºC did not change (p ≥ 0.05, while at 25 ºC pH and total solid decreased as well as acidity. Concentrations of acetaldehyde and ethanol increased (p < 0.05. No significant differences (p ≥ 0.05 were observed in protein and non-protein-nitrogen for both samples. Sensory evaluation revealed that storage did not affect texture and color of samples at 4 ºC. Kefir produced by Chr. Hansen starter stored at 4 ºC had the highest acceptability until 40-day storage and was preferred by the panelists.

  11. Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry.

    Science.gov (United States)

    Van Kerrebroeck, Simon; Comasio, Andrea; Harth, Henning; De Vuyst, Luc

    2018-04-01

    This study deals with the detection of volatile compounds originating from the crumb of breads made with sourdoughs obtained through starter culture-initiated fermentations, which differed in flour type (wheat and teff), ingredients (citrate and malate), fermentation time (24h or 72h), and starter culture strains (homo- and heterofermentative lactic acid bacteria species and acetic acid bacteria species) applied. Therefore, selected ion flow tube-mass spectrometry (SIFT-MS) was used. SIFT-MS is an easy-to-use and promising technique in the field of food and flavor analysis. Volatile compounds of crumb samples from the breads with sourdough were measured and compared with those of reference bread crumb samples. In general, sourdough addition had a positive effect on the concentrations of the volatile compounds measured by SIFT-MS. Furthermore, a trend toward higher concentrations of several volatiles was seen upon the addition of sourdoughs that were fermented up to 72h, compared to the addition of sourdoughs that were fermented for a shorter time. Ethanol was the major volatile compound identified tentatively, next to alcohols, aldehydes, esters, terpenes, and heterocyclic compounds. Also acetoin/ethyl acetate could be identified, but these compounds could not be distinguished. Higher alcohols showed an increase upon the use of sourdough fermented for a long time. High concentrations of acetic acid were found in breads made with Gluconobacter oxydans IMDO A845-initiated sourdough, indicating its potential for sourdough production. Breads made with teff sourdoughs were distinct from wheat-based sourdough breads as to their volatile compound profiles. Copyright © 2018 Elsevier Ltd. All rights reserved.

  12. Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt

    Directory of Open Access Journals (Sweden)

    Neus Bernat

    2015-10-01

    Full Text Available Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, the combined effect of high pressure homogenisation (HPH and heat treatment on the physical stability of almond “milk” was studied. The beverage was homogenised by applying 62, 103 and 172 MPa (MF1, MF2 and MF3 respectively; MF3 was also combined with two different heat treatments (85 ºC-30 min (LH and 121 ºC-15 min (HH. Both microstructure and colloidal stability were analysed in all the processed samples to select the most suitable treatment with which to obtain a stable product. The selected almond milk was then fermented with probiotic Lactobacillus reuteri and Streptococcus thermophilus and the final product was characterised throughout cold storage time (28 days as to pH, acidity, serum retention and starter viability. A sensory evaluation and probiotic survival to in vitro digestion was also conducted. The results showed that the physical and structural almond-milk properties were affected by both HPH and heat treatments, obtaining the greatest stability in MF3-LH samples. The fermented milk permitted probiotic survivals above the level suggested as minimum for ensuring health benefits during the entire controlled time and, hence, can be considered as a functional food. No differences in the sensory acceptability of the product were found between 1 and 28 storage days. Therefore, a new, functional, fermented product was developed, which was suitable for targeted groups, such as the lactose-intolerant and cow-milk-protein allergic populations.

  13. Instant Prezi starter

    CERN Document Server

    Ladores, Minerva M

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. A starter guide to learning how to create presentations with Prezi.Instant Prezi Starter takes you through the first steps of learning how to use this amazing web-based tool! If you are tired of your same old presentation tools and are looking to wow your audience, then this book is for you! If you surf the Internet, you're all set. If you have created a website, wiki, or blog, then you're in even better shape! Enjoy!

  14. The effect of microbial starter composition on cassava chips fermentation for the production of fermented cassava flour

    Science.gov (United States)

    Kresnowati, M. T. A. P.; Listianingrum, Zaenudin, Ahmad; Trihatmoko, Kharisrama

    2015-12-01

    The processing of cassava into fermented cassava flour (fercaf) or the widely known as modified cassava flour (mocaf) presents an alternative solution to improve the competitiveness of local foods and to support national food security. However, the mass production of fercaf is being limited by several problems, among which is the availability of starter cultures. This paper presents the mapping of the effect of microbial starter compositions on the nutritional content of fercaf in order to obtain the suitable nutritional composition. Based on their enzymatic activities, the combination of Lactobacillus plantarum, Bacillus subtilis, and Aspergillus oryzae were tested during the study. In addition, commercial starter was also tested. During the fermentation, the dynamics in microbial population were measured as well as changes in cyanogenic glucoside content. The microbial starter composition was observed to affect the dynamics in microbial populationcynaogenic glucoside content of the produced fercaf. In general, steady state microbial population was reached within 12 hours of fermentation. Cyanogenic glucoside was observed to decrease along the fermentation.

  15. Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

    DEFF Research Database (Denmark)

    Børsting, Mette Winther; Qvist, Karsten Bruun; Rasmussen, Morten

    2012-01-01

    Despite substantial research, it is still difficult to produce high quality reduced-fat Cheddar cheese. The objective of this study was to investigate how two coagulants, bovine chymosin (BC) and camel chymosin (CC) having different proteolytic activities and two starter cultures, an O-culture (O...... cheeses with BC had a higher amount of peptides released by chymosin, e. g. the bitter peptide beta-casein (f193-209) or by starter proteases from the chymosin-produced peptide alpha(s1)-CN (f1-23). BC cheeses were also judged to be softer by the sensory panel. Cheeses containing the OLb-culture had...

  16. Total Lactic Acid Bacteria (LAB), Antioxidant Activity, and Acceptance of Synbiotic Yoghurt with Binahong Leaf Extract (Anredera cordifolia (Ten.) Steenis)

    Science.gov (United States)

    Lestari, R. P.; Nissa, C.; Afifah, D. N.; Anjani, G.; Rustanti, N.

    2018-02-01

    Alternative treatment for metabolic syndrome can be done by providing a diet consist of functional foods or beverages. Synbiotic yoghurt containing binahong leaf extract which high in antioxidant, total LAB and fiber can be selected to reduce the risk of metabolic syndrome. The effect of binahong leaf extract in synbiotic yoghurt against total LAB, antioxidant activity, and acceptance were analyzed. The experiment was done with complete randomized design with addition of binahong leaf extract 0% (control); 0.12%; 0.25%; 0.5% in synbiotic yoghurt. Analysis of total LAB using Total Plate Count test, antioxidant activity using DPPH, and acceptance were analyzed by hedonic test. The addition of binahong leaf extract in various doses in synbiotic yoghurt decreased total LAB without significant effect (p=0,145). There was no effect of addition binahong leaf extract on antioxidant activity (p=0,297). The addition of binahong leaf extract had an effect on color, but not on aroma, texture and taste. The best result was yoghurt synbiotic with addition of 0,12% binahong leaf extract. Conclusion of the research was the addition of binahong leaf extract to synbiotic yogurt did not significantly affect total LAB, antioxidant activity, aroma, texture and taste; but had a significant effect on color.

  17. Instant CloudFlare starter

    CERN Document Server

    Dickey, Jeff

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. Written as a practical guide, CloudFlare Starter will show you all you need to know in order to effectively improve your online presence in a multitude of different ways. ""Instant CloudFlare Starter"" is a practical yet accessible guide for website owners looking to optimize their site for optimum security and maximum performance.

  18. 7 CFR 58.331 - Starter distillate.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Starter distillate. 58.331 Section 58.331 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.331 Starter distillate. The refined flavor components when used to flavor butter and related...

  19. Instant OpenNMS starter

    CERN Document Server

    Hachey, Ghislain

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. A starters' guide to learning OpenNMS with ease, with a focus on immediate results.Instant OpenNMS Starter is for network administrators of any level with a slight focus on the novice that would enjoy a swift glance at what OpenNMS has to offer. It assumes the reader will have knowledge of basic network operations and protocols such as the Internet Protocol Suite.

  20. Physicochemical and Organoleptic Properties of Dried Synbiotics Yoghurt from Lesser Yam Tubers (Dioscoreaesculenta L.

    Directory of Open Access Journals (Sweden)

    Winarti Sri

    2016-01-01

    Full Text Available There are many variations of Yam (Dioscorea spp. which spread out in the world including Indonesia. Those variations could be categorized based on their shape, size, colour, and flavour of their tuber. The genus of Dioscorea spp. has more than 600 species, such as Dioscorea hispida, Dioscorea esculenta (lesser yam, Discorea bulbifera, Dioscorea alata (purple yam, Dioscorea opposita (white yam, Dioscorea villosa (yellow yam, Dioscorea altassima, and Dioscorea elephantipes. At the present, the utilization of yam tubers is seen to be limited. The purpose of the research was to evaluate the properties/characteristics of dried synbiotics yoghurt from lesser yam tubers. The treatment on this study was performed by the number of substitution of lesser yam tubers and the fermentation time. The results show that the dried synbiotics yoghurt that most preferred by consumers was G2F3 (lesser yam 40% and fermentation time 22 hours with an average value 3.65. It is followed by the total LAB (lactic acid bacteria 8,15 log cfu/g, pH 4.27, total lactic acid 1.02%, yield of dried synbiotic yoghurt 32.30%, and total soluble protein 4.53%.

  1. Flavour profiles of dry sausages fermented by selected novel meat starter cultures.

    Science.gov (United States)

    Erkkilä, S; Petäjä, E; Eerola, S; Lilleberg, L; Mattila-Sandholm, T; Suihko, M L

    2001-06-01

    Probiotic or bioprotective Lactobacillus rhamnosus strains GG, LC-705 and E-97800 as well as Pediococcus pentosaceus E-90390 and Lactobacillus plantarum E-98098 were studied for their ability to act as main fermenting organisms in the manufacturing process of dry sausages. In the preliminary tests, their abilities to produce lactic acid and biogenic amines, histamine or tyramine, were studied in MRS broth and analysed by high-performance liquid chromatography. The strains produced higher or equal amounts of lactic acid compared to control and were amine negative. During the actual fermentation process of dry sausages the numbers of inoculated bacteria increased from the level 6.5-7.0 log cfu/g to 8.0-9.0 log cfu/g. The most fast growing strains were P. pentosaceus E-90390 and the control while the growth of L. plantarum E-98098 and L. rhamnosus LC-705 were the slowest. The pH value of the sausages decreased from 5.6 to 4.9-5.0. The presence of these experimental strains as major organisms in the sausages after fermentation and ripening was confirmed on the bases of their genetic fingerprints. The flavour profiles of the experimental sausages produced by these probiotic or protective strains were similar with that produced by the commercial meat starter culture and commercial North European dry sausage recipe.

  2. Molecular discrimination of lactobacilli used as starter and probiotic cultures by amplified ribosomal DNA restriction analysis.

    Science.gov (United States)

    Roy, D; Sirois, S; Vincent, D

    2001-04-01

    Lactic acid bacteria such as Lactobacillus helveticus, L. delbrueckii subsp. delbrueckii, L. delbrueckii subsp. lactis, L. delbrueckii subsp. bulgaricus, L. acidophilus, and L. casei related taxa which are widely used as starter or probiotic cultures can be identified by amplified ribosomal DNA restriction analysis (ARDRA). The genetic discrimination of the related species belonging to these groups was first obtained by PCR amplifications by using group-specific or species-specific 16S rDNA primers. The numerical analysis of the ARDRA patterns obtained by using CfoI, HinfI, Tru9I, and ScrFI was an efficient typing tool for identification of species of the L. acidophilus and L. casei complex. ARDRA by using CfoI was a reliable method for differentiation of L. delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis. Finally, strains ATCC 393 and ATCC 15820 exhibited unique ARDRA patterns with CfoI and Tru9I restriction enzymes as compared with the other strains of L. casei, L. paracasei, and L. rhamnosus.

  3. Effect of yoghurt containing Bifidobacterium lactis Bb12® on faecal excretion of secretory immunoglobulin A and human beta-defensin 2 in healthy adult volunteers

    Directory of Open Access Journals (Sweden)

    Kabeerdoss Jayakanthan

    2011-12-01

    Full Text Available Abstract Background Probiotics are used to provide health benefits. The present study tested the effect of a probiotic yoghurt on faecal output of beta-defensin and immunoglobulin A in a group of young healthy women eating a defined diet. Findings 26 women aged 18-21 (median 19 years residing in a hostel were given 200 ml normal yoghurt every day for a week, followed by probiotic yoghurt containing Bifidobacterium lactis Bb12® (109 in 200 ml for three weeks, followed again by normal yoghurt for four weeks. Stool samples were collected at 0, 4 and 8 weeks and assayed for immunoglobulin A and human beta-defensin-2 by ELISA. All participants tolerated both normal and probiotic yoghurt well. Human beta-defensin-2 levels in faeces were not altered during the course of the study. On the other hand, compared to the basal sample, faecal IgA increased during probiotic feeding (P = 0.0184 and returned to normal after cessation of probiotic yoghurt intake. Conclusions Bifidobacterium lactis Bb12® increased secretory IgA output in faeces. This property may explain the ability of probiotics to prevent gastrointestinal and lower respiratory tract infections.

  4. Characterization of starter kimchi fermented with Leuconostoc kimchii GJ2 and its cholesterol-lowering effects in rats fed a high-fat and high-cholesterol diet.

    Science.gov (United States)

    Jo, Se Yeon; Choi, Eun A; Lee, Jae Joon; Chang, Hae Choon

    2015-10-01

    The hypocholesterolemic effects of lactic acid bacteria and kimchi have been demonstrated previously. However, the kimchi fermentation process still relies on naturally present microorganisms. To obtain functional kimchi with consistent quality, we validated the capacity of Leuconostoc kimchii GJ2 as a starter culture to control kimchi fermentation. Moreover, cholesterol-lowering effects of starter kimchi as a health-promoting product were explored. Bacteriocin production by Lc. kimchii GJ2 was highly enhanced in the presence of 5% Lactobacillus sakei NJ1 cell fractions. When kimchi was fermented with bacteriocin-enhanced Lc. kimchii GJ2, Lc. kimchii GJ2 became overwhelmingly predominant (98.3%) at the end of fermentation and maintained its dominance (up to 82%) for 84 days. Growing as well as dead cells of Lc. kimchii GJ2 showed high cholesterol assimilation (in vitro). Rats were fed a high-fat and high-cholesterol diet supplemented with starter kimchi. The results showed that feeding of starter kimchi significantly reduced serum total cholesterol, triglyceride and low-density lipoprotein cholesterol levels. Additionally, atherogenic index, cardiac risk factor and triglyceride and total cholesterol levels in liver and epididymal adipose tissue decreased significantly in rats fed starter kimchi. Kimchi fermented with Lc. kimchii GJ2 as a starter culture has efficient cholesterol-lowering effects. © 2014 Society of Chemical Industry.

  5. Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria

    Directory of Open Access Journals (Sweden)

    Anif Mukaromah Wati

    2018-03-01

    Full Text Available Development of traditional food including dadih to be commercial fermented milk was needed to achieve efficiency and effective of products. Dadih with natural starter needs to be changed with starters because starters can be produced commercially. This study aims to evaluate physicochemical characteristic of fermented goat milk that added with different starters Lactic Acid Bacteria (LAB isolated from dadih. The materials used for this research were starters LAB that isolated from dadih. In this experiment, treatments were used different starters that namely starter 11, starter 21, starter 25, starter 29, and starter 41 then analized about water content, ash content, fat content, syneresis, and viscosity. The experiment was carried out with three replications. The data were analyzed by ANOVA using the basic design of Completely Randomized Design (CRD and continued by Duncan's Multiple Range Test (DMRT if there was a significantly different. The results showed that different starters had influence on water content, ash content, fat content, syneresis, and viscosity. It could be concluded that starters 11 and 41 were the best starter that can be applied in fermented goat milk product based on physical quality with lower syneresis and higher viscosity. But based on chemical quality, starter 11 was the best starter with lower water content and higher ash content.

  6. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.

    Science.gov (United States)

    Udomsil, Natteewan; Rodtong, Sureelak; Choi, Yeung Joon; Hua, Yanglin; Yongsawatdigul, Jirawat

    2011-08-10

    The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 10(6) CFU/mL. The α-amino content of 6-month-old fish sauce samples inoculated with T. halophilus was 780-784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P sauce inoculated with T. halophilus showed high contents of total amino acids with predominantly high glutamic acid. Major volatile compounds in fish sauce were 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde. T. halophilus-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product.

  7. Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries.

    Science.gov (United States)

    Gheziel, Chahira; Russo, Pasquale; Arena, Mattia Pia; Spano, Giuseppe; Ouzari, Hadda-Imene; Kheroua, Omar; Saidi, Djamel; Fiocco, Daniela; Kaddouri, Hanane; Capozzi, Vittorio

    2018-02-19

    Lactobacilli naturally present in the neonatal gut are believed to be beneficial for the human hosts and are investigated as potential probiotics. In this study, we aimed to characterize six Lactobacillus plantarum strains derived from the feces of a breast-fed infant, for the development of new probiotic cultures. Our attention was focused on L. plantarum in reason of the presence, within such species, of both pro-technological and probiotic strains, i.e., a combination of particular interest to design tailored probiotic starter cultures for developing countries. The bacterial isolates exhibiting lactobacilli-like phenotypic characteristics were identified as members of the L. plantarum group by 16S rRNA gene sequencing, and their diversity was evaluated by randomly amplified polymorphic DNA (RAPD) PCR patterns. The selected strains were screened for probiotic potential through in vitro tests. Firstly, bacterial survival was evaluated in an in vitro system simulating the human oro-gastrointestinal tract, using also milk as a carrier matrix. Besides, physiological traits such as antibiotic susceptibility, antimicrobial activity against selected enteric pathogens, and adhesion to abiotic surfaces and to gastric mucin were studied. Considering the resistance to simulated gastrointestinal digestion and the results from the biofilm and mucin adhesion tests, a strain-denominated L. plantarum LSC3 was selected for further evaluation of in vitro adhesion ability to intestinal mucosa and immunomodulatory activities. L. plantarum LSC3 was able to adhere efficiently to human enterocyte-like cells (Caco-2 cells), and decreased IL-8 transcription while increasing IL-10 mRNA level, as revealed by transcriptional analysis on LPS-stimulated human (THP-1) macrophages. Our results highlight that L. plantarum LSC3 fulfills major in vitro probiotic criteria as well as interesting immunostimulatory properties, and thus may be a promising candidate for further in vivo studies aiming at

  8. Feasibility study for the development of a pyro starter

    NARCIS (Netherlands)

    Hong, M.; Welland, W.; Bouquet, F.; Lee, S.Y.

    2009-01-01

    Pyro starters can play a role as turbopump starter in liquid propellant propulsion systems by supplying pressurized gas to power turbines for engine start up. For such a purpose, the pyro starters supply a flow of combustion gases with a relatively low flame temperature to the turbines. A

  9. Hazards And Critical Control Points Of Yoghurt Produced In A ...

    African Journals Online (AJOL)

    ... determine hazards associated with the processing of milk supplied to the unit into ... of milk into yoghurt, recording temperatures and pH measurements throughout all ... The temperature of the milk at the time it was freshly supplied to the Milk ... At this temperature the microbial load was already more than 10log10cfu/ml.

  10. Composition of raw cow milk and artisanal yoghurt collected in ...

    African Journals Online (AJOL)

    PONKA ROGER

    2013-12-04

    Dec 4, 2013 ... The composition of milk is of most importance to the dairy industry and human health. ... fraction was lower in yoghurt while Fe, Cu and Mn levels were lower in ... elements and water. ... blems result to the deterioration of fresh milk before ... milk was heated to boiling to destroy the pathogenic organisms at.

  11. Instant PrimeFaces starter

    CERN Document Server

    Hlavats, Ian

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. Instant Primefaces Starter is a fast-paced, introductory guide designed to give you all the information you need to start using Primfaces, instantly.Instant PrimeFaces Starter is great for developers looking to get started quickly with PrimeFaces. It's assumed that you have some JSF experience already, as well as familiarity with other Java technologies such as CDI and JPA and an understanding of MVC principles, object-relational mapping (ORM),

  12. Instant Sublime Text starter

    CERN Document Server

    Haughee, Eric

    2013-01-01

    A starter which teaches the basic tasks to be performed with Sublime Text with the necessary practical examples and screenshots. This book requires only basic knowledge of the Internet and basic familiarity with any one of the three major operating systems, Windows, Linux, or Mac OS X. However, as Sublime Text 2 is primarily a text editor for writing software, many of the topics discussed will be specifically relevant to software development. That being said, the Sublime Text 2 Starter is also suitable for someone without a programming background who may be looking to learn one of the tools of

  13. Reduction of Aflatoxin M1 in Milk Using Kefir Starter

    Directory of Open Access Journals (Sweden)

    Siavash Kamyar

    2017-11-01

    Full Text Available Background: Mycotoxins naturally occur in foods. Aflatoxins can cause serious health problems in consumers. Nowadays, biological detoxification method is considered to decrease the aflatoxins level in foods. The aim of this study was to evaluate the effect of kefir starter microorganisms to decrease the aflatoxin M1 (AFM1 levels in milk. Methods: The study was carried out at Shabestar branch, Islamic Azad University in 2016. AFM1 at three levels 150, 200 and 250 ng/L was added to milk samples. Then a pool of lactic acid bacteria (LAB, yeasts and full kefir starter culture was added to milk samples. After cool storage of samples in 4 °C for 7 d, all samples were collected and the level of AFM1 determined by HPLC method. All samples were prepared in triplicate. Results: The highest reduction percentage of AFM1 was observed in yeast (65.33%-68.89% and LAB pool (65%. Samples with full kefir starter showed the reduction percent range of 11.67-34.66% that was lower in compare with other treatment groups. Conclusion: These findings support the ability of LAB and yeasts to bind to aflatoxins in foods. Kefir drink in countries with high contamination by AFM1 in milk can be a safe dairy product choice for consumers.

  14. Effect of yoghurt waste on gut morphology and growth performance ...

    African Journals Online (AJOL)

    The experiment was carried out to determine the effect of yoghurt waste on intestinal morphology and growth performance of pigs weaned at 7 weeks of age. A total of 20 weaned pigs (15.6 ± 2kg, initial body weight {BW}) were randomly assigned in groups of four, to 5 experimental treatments in a randomized block design.

  15. Effect of probiotic yoghurt on animal-based diet-induced change in gut microbiota: an open, randomised, parallel-group study.

    Science.gov (United States)

    Odamaki, T; Kato, K; Sugahara, H; Xiao, J Z; Abe, F; Benno, Y

    2016-09-01

    Diet has a significant influence on the intestinal environment. In this study, we assessed changes in the faecal microbiota induced by an animal-based diet and the effect of the ingestion of yoghurt supplemented with a probiotic strain on these changes. In total, 33 subjects were enrolled in an open, randomised, parallel-group study. After a seven-day pre-observation period, the subjects were allocated into three groups (11 subjects in each group). All of the subjects were provided with an animal-based diet for five days, followed by a balanced diet for 14 days. Subjects in the first group ingested dairy in the form of 200 g of yoghurt supplemented with Bifidobacterium longum during both the animal-based and balanced diet periods (YAB group). Subjects in the second group ingested yoghurt only during the balanced diet period (YB group). Subjects who did not ingest yoghurt throughout the intervention were used as the control (CTR) group. Faecal samples were collected before and after the animal-based diet was provided and after the balanced diet was provided, followed by analysis by high-throughput sequencing of amplicons derived from the V3-V4 region of the 16S rRNA gene. In the YB and CTR groups, the animal-based diet caused a significant increase in the relative abundance of Bilophila, Odoribacter, Dorea and Ruminococcus (belonging to Lachnospiraceae) and a significant decrease in the level of Bifidobacterium after five days of intake. With the exception of Ruminococcus, these changes were not observed in the YAB group. No significant effect was induced by yoghurt supplementation following an animal-based diet (YB group vs CTR group). These results suggest that the intake of yoghurt supplemented with bifidobacteria played a role in maintaining a normal microbiota composition during the ingestion of a meat-based diet. This study protocol was registered in the University Hospital Medical Information Network: UMIN000014164.

  16. Antioxidant activity of yoghurt peptides: Part 2 – Characterisationof peptide fractions

    DEFF Research Database (Denmark)

    Farvin, Sabeena; Baron, Caroline; Nielsen, Nina Skall

    2010-01-01

    the peptides identified contained at least one proline residue. Some of the identified peptides included the hydrophobic amino acid residues Val or Leu at the N-terminus and Pro, His or Tyr in the amino acid sequence, which is characteristic of antioxidant peptides. In addition, the yoghurt contained...

  17. Stress response assessment of Lactobacillus sakei strains selected as potential autochthonous starter cultures by flow cytometry and nucleic acid double-staining analyses.

    Science.gov (United States)

    Bonomo, M G; Milella, L; Martelli, G; Salzano, G

    2013-09-01

    The aim of this study was to apply the flow cytometry to Lactobacillus sakei strains, selected as potential autochthonous starters, to investigate dynamics and physiological heterogeneity of microbial behaviour under different stress conditions. A simultaneous nucleic acid double-staining assay was applied to discriminate cell populations in different physiological states after exposure to heat (50 and 55°C) and acid (pH 2·5 and 3·0) stresses. Alive cells with intact membranes, damaged cells still alive but with injured membranes, so with even a recovery ability, and dead cells with a permanent membrane damage were differentiated with a significant increase in damaged cells after stronger stress treatments. The existence and characteristics of subpopulations displaying heterogeneity in particular conditions are highly relevant, because specific subpopulations may show improved survival, changes and dynamics under stress conditions. This assay has potential for physiological research on lactic acid bacteria and for application in the food industry. The assessment of intermediate physiological states in Lb. sakei strains with recovery possibility could be an important criterion for application of potential starter cultures. Application of flow cytometry and characterization of sorted subpopulations may contribute to further understanding of diversity and heterogeneity in physiology of bacterial populations. © 2013 The Society for Applied Microbiology.

  18. Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk.

    Science.gov (United States)

    Albuquerque, Marcela Albuquerque Cavalcanti; Bedani, Raquel; LeBlanc, Jean Guy; Saad, Susana Marta Isay

    2017-11-16

    Two starter cultures (Streptococcus (St.) thermophilus ST-M6 and TA-40) and five probiotic strains (St. thermophilus TH-4, Lactobacillus (Lb.) acidophilus LA-5, Lb. rhamnosus LGG, Lb. fermentum PCC, and Lb. reuteri RC-14) were used to ferment different soymilk formulations supplemented with passion fruit by-product and/or fructo-oligosaccharides (FOS) with the aim of increasing folate concentrations. Growth and folate production of individual strains were evaluated and the results used to select co-cultures. Both St. thermophilus ST-M6 and TH-4 were the best folate producers and were able to increase the folate content of all soymilk formulations when used alone or in co-culture with lactobacilli strains, especially in the presence of both passion fruit by-product and FOS. Thus, passion fruit by-product and FOS could be used as dietary ingredients to stimulate the folate production by selected bacterial strains during the fermentation of soymilk. It was also shown that vitamin production by microorganisms is strain-dependent and may also be influenced by nutritional and environmental conditions. Copyright © 2017 Elsevier B.V. All rights reserved.

  19. Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India

    Science.gov (United States)

    Anisha, Anvar Hussain Noorul; Anandham, Rangasamy; Kwon, Soon Woo; Gandhi, Pandiyan Indira; Gopal, Nellaiappan Olaganathan

    2015-01-01

    Abstract Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for the production of quality adhirasam. In total, one hundred and seventy bacterial isolates were recovered from de Man Rogosa Sharp (MRS) agar, nutrient agar, lysogeny agar and tryptic soy agar media. Out of the 170 bacterial isolates, sixteen isolates were selected based on their ability to tolerate glucose and sucrose. All the bacterial isolates tolerated 15% glucose and 30% sucrose. Analyses of 16S rDNA gene sequences of the bacterial isolates showed that the dominant cultivable bacteria were members of the genus Bacillus. These strains were further used as starters and tested for their ability to ferment rice flour with jaggery to produce adhirasam dough. Organoleptic evaluation was carried out to choose the best starter strain. Adhirasam prepared from Bacillus subtilis isolates S4-P11, S2-G2-A1 and S1-G15, Bacillus tequilensis isolates S2-H16, S3-P9, S3-G10 and Bacillus siamensis isolate S2-G13 were highly acceptable to consumers. Adhirasam prepared using these starter cultures had superior product characteristics such as softness in texture, flavor and enhanced aroma and sweet taste. PMID:26691480

  20. Instant Apache Maven starter

    CERN Document Server

    Turatti, Maurizio

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks.The book follows a starter approach for using Maven to create and build a new Java application or Web project from scratch.Instant Apache Maven Starter is great for Java developers new to Apache Maven, but also for experts looking for immediate information. Moreover, only 20% of the necessary information about Maven is used in 80% of the activities. This book aims to focus on the most important information, those pragmatic parts you actually use

  1. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.

    Science.gov (United States)

    Kostinek, M; Specht, I; Edward, V A; Pinto, C; Egounlety, M; Sossa, C; Mbugua, S; Dortu, C; Thonart, P; Taljaard, L; Mengu, M; Franz, C M A P; Holzapfel, W H

    2007-03-20

    the 32 a total of 16 strains were finally selected for the development as starter cultures for Gari production.

  2. Whey - raw material for the production of baker starter-cultures

    Directory of Open Access Journals (Sweden)

    Jasna Mrvčić

    2008-05-01

    Full Text Available The possibility of production Lactic acid bacteria (LAB, which are suitable for breadmaking on whey was researched and compared to the results achieved in modified MRS medium. The growth and fermentation activities of Leuconostoc meseteroides L-3, Lactobacillus brevis L-62 and Lactobacillus plantarum L-73 were examined by monitoring lactic and acetic acid production in fermentation broth and in sourdough. Presented results show that deproteinized whey is suitable for LAB production. The best biomass yield (1,7 g/L and lactic acid production (9,15 mg/mL was achieved with L. plantarum L-73. Better flavour, elasticity and shelf life of bread made with whey-based starters compared to the classical yeast-monoculture based bread were determined by sensory analysis (DLG method.

  3. Effect of dandelion extract, sucrose and starter culture on the viscosity, water-holding capacity and pH of plain yogurt

    Directory of Open Access Journals (Sweden)

    Shuwei Yao

    2017-01-01

    Full Text Available Dandelion extract is a traditional Chinese medicine and contains significant nutritional value. The aim of this study was to research the optimum fermentation conditions for dandelion addition to plain yogurt using a single factor experiments and orthogonal experiment. The results of the present study demonstrated that the addition of dandelion extract affected the viscosity, water-holding capacity and pH of yogurt. Optimized conditions for dandelion addition to plain yogurt based on viscosity, incubation time, pH and sensory score were 10 % sucrose, 0.3 % of the starter cultures, incubation time of 6.5 hours and 3 % dandelion extract. A new kind of dandelion yogurt with high viscosity, good water-holding capacity and good taste was prepared in this study.

  4. Reduction of the degradation activity of umami-enhancing purinic ribonucleotide supplement in miso by the targeted suppression of acid phosphatases in the Aspergillus oryzae starter culture.

    Science.gov (United States)

    Marui, Junichiro; Tada, Sawaki; Fukuoka, Mari; Wagu, Yutaka; Shiraishi, Yohei; Kitamoto, Noriyuki; Sugimoto, Tatsuya; Hattori, Ryota; Suzuki, Satoshi; Kusumoto, Ken-Ichi

    2013-09-02

    Miso (fermented soybean paste) is a traditional Japanese fermented food, and is now used worldwide. The solid-state culture of filamentous fungus, Aspergillus oryzae, grown on rice is known as rice-koji, and is important as a starter for miso fermentation because of its prominent hydrolytic enzyme activities. Recently, commercial miso products have been supplemented with purinic ribonucleotides, such as inosine monophosphate (IMP) and guanine monophosphate, to enhance the characteristic umami taste of glutamate in miso. Because the purinic ribonucleotides are degraded by enzymes such as acid phosphatases in miso, heat inactivation is required prior to the addition of these flavorings. However, heat treatment is a costly process and reduces the quality of miso. Therefore, an approach to lower acid phosphatase activities in koji culture is necessary. Transcriptional analysis using an A. oryzae KBN8048 rice-koji culture showed that eight of the 13 acid phosphatase (aph) genes were significantly down-regulated by the addition of phosphoric acid in the preparation of the culture in a concentration-dependent manner, while aphC expression was markedly up-regulated under the same conditions. The eight down-regulated genes might be under the control of the functional counterpart of the Saccharomyces cerevisiae transcriptional activator Pho4, which specifically regulates phosphatase genes in response to the ambient phosphate availability. However, the regulatory mechanism of aphC was not clear. The IMP dephosphorylation activities in rice-koji cultures of KBN8048 and the aphC deletion mutant (ΔaphC) were reduced by up to 30% and 70%, respectively, in cultures with phosphoric acid, while protease and amylase activity, which is important for miso fermentation, was minimally affected. The miso products fermented using the rice-koji cultures of KBN8048 and ΔaphC prepared with phosphoric acid had reductions in IMP dephosphorylation activity of 80% and 90%, respectively, without

  5. Physical parameters and performance values in starters and non-starters volleyball players: A brief research note

    OpenAIRE

    Marques, M.C.; Marinho, D.A.

    2009-01-01

    The aim of this paper was to investigate the anthropometric and strength characteristics of elite male volleyball athletes and determines if differences exist in these characteristics between starters (S) and non-starters players (NS). A group of 22 professional male team volleyball players participated in the study and the players were categorized as S (n= 13) and NS (n= 9). Anthropometric characteristics, countermovement jump, overhead medicine ball throwing and maximal dynamic strength wer...

  6. The changes of proteins fractions shares in milk and fermented milk drinks.

    Science.gov (United States)

    Bonczar, Genowefa; Walczycka, Maria; Duda, Iwona

    2016-01-01

    The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with different starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefir, acidified milk, fermented Bifidobacterium bifidum drink and Lactobacillus acidophillus drink were chilled for 14 days to observe the changes which occurred. The research materials were raw and pasteurised milk, as well as fermented milk- based drinks. The raw milk used for research came from Polish Holstein-Fresian black and white cows. The milk was sampled 3 times and divided into 5 parts, each of which was pasteurised at 95°C for 10 min and then cooled for inoculation: yoghurt to 45°C, kefir and acidified milk to 22°C and drinks with Bifidobacterium bifidum and Lactobacillus acidophillus to 38°C. Milk was inoculated with lyophilised, direct vat starter cultures, in an amount equal to 2% of the working starter. For the production of fermented drinks, the subsequent starters were applied: "YC-180" Christian Hansen for yoghurt, "D" Biolacta-Texel-Rhodia for kefir, CH-N--11 Christian Hansen for acidified milk, starter by Christian Hansen for the probiotic Bifidobacterium bifidum milk, starter by Biolacta-Texel-Rhodia for the probiotic Lactobacillus acidophillus milk. The analyses were conducted in raw, pasteurised and freshly fermented milk as well as in milk drinks stored for 14 days. The total solid content was estimated by the drying method; the fat content by the Gerber method; the lactose content by the Bertrand method; the protein content by the Kjeldahl method with Buchi apparatus; the density of milk was measured with lactodensimeter; acidity with a pH-meter; and potential acidity by Soxhlet-Henkl method (AOAC, 1990). The electrophoretic separation of proteins in raw and pasteurised milk, as well as in freshly produced milk drinks and those stored for 14 days, was performed with SDS-PAGE (on

  7. Review article: health benefits of some physiologically active ingredients and their suitability as yoghurt fortifiers.

    Science.gov (United States)

    Fayed, A E

    2015-05-01

    The article is concerned with health benefits of two main physiologically active ingredients namely, Isoflavones and γ-Aminobutyric acid, with emphasis on their fitness for fortification of yoghurt to be consumed as a functional food. Isoflavones (ISO) are part of the diphenol compounds, called "phytoestrogens," which are structurally and functionally similar to estradiol, the human estrogen, but much less potent. Because of this similarity, ISO were suggested to have preventive effects for many kinds of hormone-dependent diseases. In nature, ISO usually occur as glycosides and, once deconjugated by the intestinal microflora, the ISO can be absorbed into the blood. At present, it seems convincing their possible protective actions against various cancers, osteoporosis and menopausal symptoms and high levels of blood cholesterol as well as the epidemiological evidence. Γ-Aminobutyric acid (GABA), it is an amino acid that has long been reported to lower blood pressure by intravenous administration in experimental animals and in human subjects. GABA is present in many vegetables and fruits but not in dairy products. GABA was reported to lower blood pressure in people with mild hypertension. It was suggested that low-dose oral GABA has a hypotensive effect in spontaneously hypertensive. Yoghurt beyond its ability to be probiotic food via its culturing with the gut strains, it could further carry more healthy benefits when it was fortified with physiological active ingredients, especially GABA versus ISO preferring, whether, bacteriologically or biochemically, a fortification level of 50 mg ISO/kg or 200 mg GABA/kg.

  8. 30 CFR 75.819 - Motor-starter enclosures; barriers and interlocks.

    Science.gov (United States)

    2010-07-01

    ... 30 Mineral Resources 1 2010-07-01 2010-07-01 false Motor-starter enclosures; barriers and...-Voltage Distribution High-Voltage Longwalls § 75.819 Motor-starter enclosures; barriers and interlocks. Compartment separation and cover interlock switches for motor-starter enclosures must be maintained in...

  9. SPSS for starters

    CERN Document Server

    Cleophas, Ton J

    2010-01-01

    This book contains all statistical tests relevant for starters on SPSS. Each test is explained using a data example from clinical practice along with the main tables of results with an accompanying text with interpretations of the results and hints.

  10. Radiation safety aspects of fluorescent lamp starters incorporating radiation source

    Energy Technology Data Exchange (ETDEWEB)

    Sadagopan, Geetha [Radiological Physics and Advisory Division, Bhabha Atomic Research Centre, Trombay, Mumbai (India); Shukla, V.K. [Environmental Assessment Division, Bhabha Atomic Research Centre, Trombay, Mumbai (India)

    2000-05-01

    A fluorescent lamp starter is a switch applies the voltage to the fluorescent tube after sufficient preheating to allow the tube to conduct an electric current. Radioactive substances used in the starters are {sup 85}Kr, {sup 147}Pm, {sup 3}H and {sup 232}Th. In India, fluorescent lamp starters are classified as consumer products and users are outside regulatory control. However, regulatory control is exercised over the manufacturers at the production stage. Tritium activity measured in the lamp starters ranged from 400-4500 Bq with a mean activity of 1.78 kBq. Thorium activity measured varied from 0.44-3.3 mg. The results of radiation safety assessment of the workplace and radioactivity estimation in the starters are discussed in this paper. (author)

  11. Radiation safety aspects of fluorescent lamp starters incorporating radiation source

    International Nuclear Information System (INIS)

    Sadagopan, Geetha; Shukla, V.K.

    2000-01-01

    A fluorescent lamp starter is a switch applies the voltage to the fluorescent tube after sufficient preheating to allow the tube to conduct an electric current. Radioactive substances used in the starters are 85 Kr, 147 Pm, 3 H and 232 Th. In India, fluorescent lamp starters are classified as consumer products and users are outside regulatory control. However, regulatory control is exercised over the manufacturers at the production stage. Tritium activity measured in the lamp starters ranged from 400-4500 Bq with a mean activity of 1.78 kBq. Thorium activity measured varied from 0.44-3.3 mg. The results of radiation safety assessment of the workplace and radioactivity estimation in the starters are discussed in this paper. (author)

  12. Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety.

    Science.gov (United States)

    Shukla, Shruti; Lee, Jong Suk; Park, Hae-Kyong; Yoo, Jung-Ah; Hong, Sung-Yong; Kim, Jong-Kyu; Kim, Myunghee

    2015-08-01

    To select appropriate microorganisms as starter cultures for the reliable and reproducible fermentation of soybean fermented products of Korean Doenjang, various ratios of fungi (Aspergillus oryzae J, Mucor racemosus 15, M. racemosus 42) combined with Bacillus subtilis TKSP 24 were selected as either single, double, or multiple Meju strains for commercial mass production of Doenjang, followed by analysis of sensory characteristics. In the sensory evaluation, Doenjang BAM15-1 and BAM42-1, which were fermented with multiple strains (1:1:1), showed the highest sensory scores as compared to control. Based on sensory characteristics, 6 Doenjang samples were subjected to quantitative determination of amino acids, free sugars, and organic acids (volatile and nonvolatile) contents, followed by determination of biogenic amines. Total sweet taste amino acid contents were highest in BAM15-1 and BAM42-1 samples (333.7 and 295.8 mg/100 g, respectively) and similar that of control (391.1 mg/100 g). Samples BAM15-1 and BAM42-1 showed the relatively high volatile and nonvolatile organic acid contents (154.24, 192.26, and 71.31, 82.42 mg/100 g, respectively). In addition, BAM15-1 and BAM42-1 showed negligible biogenic amine formation, ranging from 0.00 to 1.02 and 0.00 to 3.92 mg/100 g, respectively. These findings indicate that determination of food components along with sensory and quality attributes using multiple microbial Meju strains as a starter culture may provide substantial results on improved quality fermented Doenjang products. © 2015 Institute of Food Technologists®

  13. “Have milk, maas or yoghurt every day”: a food-based dietary ...

    African Journals Online (AJOL)

    Have milk, maas or yoghurt every day”: a food-based dietary guideline for South Africa. ... addresses concerns about possible detrimental effects of milk consumption, ... which may protect against the development of noncommunicable diseases. ... role in the regulation of body weight and bone mineral content in children.

  14. Physiological and anthropometric characteristics of starters and non-starters and playing positions in elite Australian Rules Football: a case study.

    Science.gov (United States)

    Young, W B; Newton, R U; Doyle, T L A; Chapman, D; Cormack, S; Stewart, G; Dawson, B

    2005-09-01

    A purpose of this study was to determine if pre-season anthropometric and physiological measures were significantly different for the players from one Australian Football League (AFL) club selected to play in the first game of the season compared to the players not selected. Another purpose was to compare fitness test results for defenders, forwards and mid-fielders in the same AFL club. Thirty-four players were tested for isolated quadriceps and hamstrings strength, leg extensor muscle strength and power, upper body strength, sprinting speed, vertical jump (VJ), endurance, skinfolds and hamstring flexibility. The starters who were selected to play the first game were a significantly older and more experienced playing group, and were significantly better (p starters. Although there were trends for the superiority of the starters, the differences in lower and upper body strength, VJ and predicted VO2max were non-significant. The forwards generally produced the worst fitness scores of the playing positions with the midfielders having significantly lower skinfolds and the defenders possessing better hamstring strength and VJ compared to the forwards. It was concluded that some fitness qualities can differentiate between starters and non-starters, at least in one AFL club. Comparisons of playing positions and the development of fitness norms for AFL players require further research.

  15. Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices.

    Science.gov (United States)

    Zhao, Lihua; Jin, Ye; Ma, Changwei; Song, Huanlu; Li, Hui; Wang, Zhenyu; Xiao, Shan

    2011-08-01

    The microbiological, physico-chemical and free fatty acid composition of dry fermented mutton sausages were determined during ripening and storage. Three sausage mixtures (starter culture [SC], SC and black pepper [SC+BP] and SC, BP and cumin [SC+BP+C]) were compared with a control (CO). In general, the lactic acid bacteria populations in the SC+BP increased significantly to 9 log CFU/g and were higher than the CO (8 log CFU/g) (P0.05). Copyright © 2011 Elsevier Ltd. All rights reserved.

  16. Reproducibility of esophageal scintigraphy using semi-solid yoghurt

    Energy Technology Data Exchange (ETDEWEB)

    Imai, Yukinori; Kinoshita, Manabu; Asakura, Yasushi; Kakinuma, Tohru; Shimoji, Katsunori; Fujiwara, Kenji; Suzuki, Kenji; Miyamae, Tatsuya [Saitama Medical School, Moroyama (Japan)

    1999-10-01

    Esophageal scintigraphy is a non-invasive method which evaluate esophageal function quantitatively. We applied new technique using semi-solid yoghurt, which can evaluate esophageal function in a sitting position. To evaluate the reproducibility of this method, scintigraphy were performed in 16 healthy volunteers. From the result of four swallows except the first one, the mean coefficients of variation in esophageal transit time and esophageal emptying time were 12.8% and 13.4% respectively (interday variation). As regards the interday variation, this method had also good reproducibility from the result on the 2 separate days. (author)

  17. Pengaruh Jenis Susu dan Persentase Starter yang Berbeda terhadap Kualitas Kefir

    Directory of Open Access Journals (Sweden)

    Yusdar Zakaria

    2009-04-01

    Full Text Available Effect of different milk and starter percentage on kefir quality ABSTRACT. The objective of this study is to study the quality of kefir with different amount of starter added and different kind of milk. The quality of kefir was evaluated by measuring lactic acid level, syneresis, crude protein, crude fat and amount of active microorganism. The result showed that the different percentage of starter and kind of milk has a high significant on syneresis and Lactic Acid level (P < 0,01. The best interaction was resulted from the combination of 10% starter and UHT milk. The result also indicated that the different percentage of starter and kind of milk has no effect on crude protein, crude fat and the amount of active microorganism. The combination of 10% Starter and UHT milk, produces the best quality of kefir

  18. Instant Spring for Android starter

    CERN Document Server

    Dahanne, Anthony

    2013-01-01

    Packt Instant Starter: get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks.This is a Starter which gives you an introduction to Spring for Android with plenty of well-explained practical code examples.If you are an Android developer who wants to learn about RESTful web services and OAuth authentication and authorization, and you also want to know how to speed up your development involving those architectures using Spring for Android abstractions, then this book is for you.But core Java developers

  19. Direct Application of Rep-PCR on Type I Sourdough Matrix to Monitor the Dominance and Persistence of a Lactobacillus plantarum Starter Throughout Back-Slopping.

    Science.gov (United States)

    Dolci, Paola; Cocolin, Luca

    2017-08-01

    This study describes the optimization and application of repetitive element-PCR (rep-PCR) technique directly on microbial DNA extracted from type I sourdoughs for fast monitoring of a Lb. plantarum starter strain (P1FMC) throughout daily back-slopping. The challenge was to follow and study the performance of a starter culture directly in sourdoughs without cultivation on selective media. The extraction of good quality microbial DNA suitable for amplification from a complex matrix such as dough was the first target. In addition, the objective to obtain a clear rep-PCR profile referable to a specific starter strain among a microbial community was pursued. Co-inoculum trials, in flour matrix, with Lb. plantarum P1FMC and L. lactis LC71 strains and, subsequently, type I sourdough back-slopping trials were performed. The rep-PCR amplification profiles obtained were clearly referable to that of Lb. plantarum P1FMC starter in both co-inoculum trials (also when it was present with one order of magnitude less with respect to L. lactis LC71) and back-slopping trials where it dominated the fermentation process with loads of 10 8 cfu g -1 and prevailed on the autochthonous microbiota. Thus, the approach proposed in this paper could be considered a methodological advancement, based on a culture-independent one-step rep-PCR, suitable for fast monitoring of starter performance. © 2017 Institute of Food Technologists®.

  20. Leuconostoc Strains Unable to Split a Lactose Analogue Revealed by Characterisation of Mesophilic Dairy Starters

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    Maarit Mäki

    2005-01-01

    Full Text Available Mesophilic starter cultures used in dairy industry have been traditionally characterised by metabolic and biochemical methods. As closely related species of lactic acid bacteria have often only minor differences in phenotypic traits, which may also be variable within certain species, clear identification is often complicated. Therefore, techniques of molecular biology have been applied for rapid detection and differentiation of lactic acid bacteria. In this work, some bacterial clones isolated from mesophilic starters, which were preliminary identified as lactococci by phenotypic methods, were found to be Leuconostoc strains by both PCR and PFGE. According to the results, genotypic differentiation methods used in combination with phenotypic tests provide a fast and convenient way to reliably identify lactic acid bacteria displaying atypical metabolic characteristics.

  1. Kinetics of β-galactosidase Production by Lactobacillus bulgaricus During pH Controlled Batch Fermentation in Three Commercial Bulk Starter Media

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    Saeed Abbasalizadeh

    2015-10-01

    Full Text Available The potential of bulk starter fermentation strategy for production of a cost-effective and GRAS source of β-galactosidase from a starter culture strain Lactobacillus bulgaricus was investigated. Three different media were selected and the strain, L. bulgaricus DSM 20081 was cultivated in these media under pH-controlled condition (pH = 5.6 at 43°C. The media were: bulk starter medium based on skim milk + whey, bulk starter medium based on whey, and skim milk. Growth and β-lactic acid production parameters were estimated from experimental data with the Garcia and Luedeking-Piret models, respectively. β-galactosidase production kinetics was also simulated using models based on biomass concentration and lactic acid production. Growth in the bulk starter medium based on skim milk + whey resulted in a higher rate of lactic acid production (7.35 ± 0.23  mg lactic acid ml-1 media h-1 and β-galactosidase activity (800.1± 0.7 nmol ONP ml-1 media compared to the other two media (P<0.01. Simulation of β- galactosidase production based on rate of lactic acid production resulted in very good agreement with experimental data for all three tested media. The results revealed the potential of bulk starter fermentation strategy and skim milk + whey based medium for in-house and relatively low cost production of food-grade β-galactosidase by dairy plants.

  2. Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria

    OpenAIRE

    Anif Mukaromah Wati; Mei Jen Lin; Lilik Eka Radiati

    2018-01-01

    Development of traditional food including dadih to be commercial fermented milk was needed to achieve efficiency and effective of products. Dadih with natural starter needs to be changed with starters because starters can be produced commercially. This study aims to evaluate physicochemical characteristic of fermented goat milk that added with different starters Lactic Acid Bacteria (LAB) isolated from dadih. The materials used for this research were starters LAB that isolated from dadih. In ...

  3. Investigation into brittle failure of some starter bars

    NARCIS (Netherlands)

    Hordijk, D.A.; Vliet, M.R.A. van

    2002-01-01

    This paper reports on an investigation into the cause and consequences of an observed brittle behaviour of some starter bars on a construction site in the Netherlands. A few bars suddenly failed when they were bent in order to align them. For the investigation firstly a batch of starter bars that

  4. Determining the source of Bacillus cereus and Bacillus licheniformis isolated from raw milk, pasteurized milk and yoghurt.

    Science.gov (United States)

    Banykó, J; Vyletelová, M

    2009-03-01

    Strain-specific detection of Bacillus cereus and Bacillus licheniformis in raw and pasteurized milk, and yoghurt during processing. Randomly selected isolates of Bacillus spp. were subjected to PCR analysis, where single primer targeting to the repetitive sequence Box elements was used to fingerprint the species. The isolates were separated into six different fingerprint patterns. The results show that isolates clustered together at about the 57% similarity level with two main groups at the 82% and 83% similarity levels, respectively. Contamination with identical strains both of B. cereus and B. licheniformis in raw and pasteurized milk was found as well as contaminated with different strains (in the case of raw milk and yoghurt/pasteurized milk and yoghurt). Several BOX types traced in processed milk samples were not discovered in the original raw milk. BOX-PCR fingerprinting is useful for characterizing Bacillus populations in a dairy environment. It can be used to confirm environmental contamination, eventually clonal transfer of Bacillus strains during the technological processing of milk. Despite the limited number of strains analysed, the two Bacillus species yielded adequately detectable banding profiles, permitting differentiation of bacteria at the strain level and showing their diversity throughout dairy processing.

  5. Cultura lática mista com potencial de aplicação como cultura iniciadora em produtos cárneos Mixed lactic culture with potential application as starter culture in meat products

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    Rosicler BALDUINO

    1999-12-01

    Full Text Available Bactérias viáveis adicionadas em produtos cárneos com a finalidade de melhorar a qualidade sanitária, as características sensoriais e reduzir nitritos, são denominadas de cultura iniciadora. Pode ser constituída de cultura pura ou mista com habilidade em produzir substâncias antimicrobianas como ácido lático e bacteriocinas, capazes de inibir microrganismos indesejáveis ao produto alimentício. Neste trabalho, avaliou-se algumas associações entre bactérias láticas, Lactobacillus, Pediococcus e Enterococcus, visando obter culturas láticas com habilidade bioquímica para fermentação homolática; alta viabilidade celular; tolerância ao sais NaCl e NaNO2; capacidade de reduzir nitritos e inibir patógenos como S. aureus; Salmonella spp. e E. coli enteropatogênica. Os cultivos foram desenvolvidos em MRS, incubados a 37ºC por 48 horas. O ácido lático foi determinado por Cromatografia Líquida de Alta Eficiência. Nitrito residual foi determinado por espectrofotometria. A fermentação homolática com melhor produção de ácido lático (4,61% e alta viabilidade celular (3 x 10(15 UFC/mL foi obtida pela cultura constituída de L. curvatus, L. plantarum, P. acidilactici e E. faecium . A cultura mista selecionada apresentou alta viabilidade celular (1x10(14 UFC/mL, mesmo em altas concentrações de NaCl e NaNO2. O caldo fermentado apresentou 99% de redução do nitrito inicial. A cultura lática mista selecionada inibiu S. aureus, Salmonella spp. e E. coli em ágar BHI. Em lingüiça frescal, observou-se a diminuição da contagem de S. aureus e coliformes totais em relação ao controle. Salmonella spp. não foi detectada nas amostras testadas. Os resultados mostram a possibilidade de aplicação da cultura mista selecionada como cultura iniciadora em produtos cárneos.Viable bacteria added in meat products with the objective to improve the quality and the sensorial characteristics and to reduce nitrites are called starter culture

  6. Effect of different concentrations of nisin on starter culture of model Cheeses manufactured from ultrafiltrated milk

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    Kh Mohammadi

    2013-05-01

    Full Text Available Nisin is a natural preservative produced by strains of Lactococcuslactis subsp. Lactis, has been approved for use in food by the Joint Food and Agricultural Organization/World Health Organization (FAO/WHO Committee on Food Additives and has been awarded generally recognized as safe (GRAS. It remains the only bacteriocin allowed in food as an addedpreservative. Nisin has a broad spectrum of antimicrobial activity againstgram-positive bacteria, thus one of the problems associated with nisin application is inhibition of starter culture and prevention of ripening, which is required for development of cheese characteristics during ripening. In the current study, the effects of different concentrations of nisin and temperature on growth and activity of lactic acid bacteria in model cheeses manufactured from ultrafiltrated milk was evaluated. Cheese samples were supplemented with nisin at concentrations of 0, 2, 4 and 6 µg/g and stored at 8 and 25 °C up to 60 days. Microbiological and physico-chemical properties of the cheese samples were analyzedat 0, 1, 8, 15, 30, 45 and 60 days. Results showed that addition of nisin at concentrations of 4 and 6 µg/g affects (p

  7. Factors affecting capsule size and production by lactic acid bacteria used as dairy starter cultures.

    Science.gov (United States)

    Hassan, A N; Frank, J F; Shalabi, S I

    2001-02-28

    The effects of sugar substrates on capsule size and production by some capsule-forming nonropy and ropy dairy starter cultures were studied. Test sugars (glucose, lactose, galactose, or sucrose) were used as a sole carbohydrate source and the presence of a capsule and its size were determined by using confocal scanning laser microscopy. Nonropy strains produced maximum capsule size when grown in milk. Strains that did not produce capsules in milk did not produce them in any other growth medium. Specific sugars required for capsule production were strain-dependent. Increasing lactose content of Elliker broth from 0.5 to 5% or adding whey protein or casein digest produced larger capsules. Whey protein concentrate stimulated production of larger capsules than did casamino acids or casitone. Some Streptococcus thermophilus strains produced capsules when grown on galactose only. Nonropy strains of Lactobacillus delbrueckii subsp. bulgaricus produced capsules on lactose, but not on glucose. A ropy strain of Lactobacillus delbrueckii subsp. bulgaricus produced a constant capsule size regardless of the growth medium. The ability of some strains of Streptococcus thermophilus to use galactose in capsule production could reduce browning of mozzarella cheese during baking by removing a source of reducing sugar. Media that do not support capsule production may improve cell harvesting.

  8. PERAN MIKROBA STARTER DALAM DEKOMPOSISI KOTORAN TERNAK DAN PERBAIKAN KUALITAS PUPUK KANDANG (The Role of Microbial Starter in Animal Dung Decomposition and Manure Quality Improvement

    Directory of Open Access Journals (Sweden)

    Cahyono Agus

    2014-10-01

    Full Text Available ABSTRAK Pupuk organik perlu didekomposisi oleh mikroba dan memerlukan lingkungan yang sesuai agar cepat matang sempurna dan tidak memberikan dampak negatif pada aspek sosial, estetika maupun kesehatan pada makluk hidup dan lingkungan. Dekomposisi bahan pupuk organik dilakukan dengan menggunakan kotoran sapi, dengan 2 perlakuan mikroba (tanpa dan dengan mikroba starter dan 3 variasi waktu, yaitu 0, 6 dan 24 jam setelah diberi mikroba starter. Analisis meliputi  uji fisik bahan pupuk yang meliputi pH, warna, aroma, lengas, dan DHL,  uji mikroba patogen (Eschericia. coli dan Salmonella pada pupuk, pengujian kandungan hara pupuk total (C, N, P, K, Ca, Mg, Na, S, Cd, Cr, B, Fe, Cu, Zn  dan Ntersedia (NH4 dan NO3,  serta analisis emisi gas amonia (NH3, oksigen (O2, karbon monoksida (CO, karbon dioksida (CO2, metana (CH4, NOx, NO, dan SO2. Mikroba starter mengandung mikrobia dan unsur hara yang sangat diperlukan dalam proses dekomposisi bahan organik. Pupuk kandang sapi setelah aplikasi  mikroba starter masih mengandung E. coli dan Salmonella sp. yang cenderung menurun seiring dengan lama waktu inkubasi. Terjadi dinamika kandungan unsur-unsur hara seperti P, K, Mg, Fe dan Cu serta logam berat Cr selama proses inkubasi baik pada pupuk kandang ayam maupun sapi. Dengan perlakuan mikroba starter, bagian senyawa sulfur dari bahan organik banyak yang terombak menjadi gas SO2 yang relatif tidak berbau, dan sebaliknya H2S serta senyawa reduktif sulfida lainnya menjadi terhambat pembentukannya. Perombakan dengan  mikroba starter sebaiknya diupayakan dalam suasana aerobik atau dengan suasana lembab tetapi tidak sampai anaerobik sehingga kehadiran senyawa H2S dan senyawa sulfur reduktif lainnya dapat dikurangi atau tidak terbentuk. Hasil penelitian ini menunjukkkan pentingnya penggunaan mikroba starter optimal dan benar untuk memperbaiki kandungan nutrisi dan kualitas pupuk kandang.   ABSTRACT Process of decomposition of organic fertilizer relies on the

  9. Enhancing the Sweetness of Yoghurt through Metabolic Remodeling of Carbohydrate Metabolism in Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

    Science.gov (United States)

    Sørensen, Kim I; Curic-Bawden, Mirjana; Junge, Mette P; Janzen, Thomas; Johansen, Eric

    2016-06-15

    Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are used in the fermentation of milk to produce yoghurt. These species normally metabolize only the glucose moiety of lactose, secreting galactose and producing lactic acid as the main metabolic end product. We used multiple serial selection steps to isolate spontaneous mutants of industrial strains of S. thermophilus and L. delbrueckii subsp. bulgaricus that secreted glucose rather than galactose when utilizing lactose as a carbon source. Sequencing revealed that the S. thermophilus strains had mutations in the galKTEM promoter, the glucokinase gene, and genes encoding elements of the glucose/mannose phosphotransferase system (PTS). These strains metabolize galactose but are unable to phosphorylate glucose internally or via the PTS. The L. delbrueckii subsp. bulgaricus mutants had mutations in genes of the glucose/mannose PTS and in the pyruvate kinase gene. These strains cannot grow on exogenous glucose but are proficient at metabolizing internal glucose released from lactose by β-galactosidase. The resulting strains can be combined to ferment milk, producing yoghurt with no detectable lactose, moderate levels of galactose, and high levels of glucose. Since glucose tastes considerably sweeter than either lactose or galactose, the sweetness of the yoghurt is perceptibly enhanced. These strains were produced without the use of recombinant DNA technology and can be used for the industrial production of yoghurt with enhanced intrinsic sweetness and low residual levels of lactose. Based on a good understanding of the physiology of the lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, we were able, by selecting spontaneously occurring mutants, to change dramatically the metabolic products secreted into the growth medium. These mutants consume substantially more of the lactose, metabolize some of the galactose, and secrete the remaining galactose

  10. Simulation of automotive starter faults

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    Dziubiński Mieczysław

    2017-06-01

    Full Text Available The article presents a new diagnostic method of a motor starter based on the analysis of the starter’s power and the Hall effect. Using the Matlab Simulink program the wear and tear impact of the starter sleeves on power characteristics was simulated. For the analysis of the flux propagation and the distribution of magnetic induction for selected states of the wear and tear of the sleeve the QuickField program was used. Within the experimental tests, registration of the distribution of magnetic induction was conducted by the Hall sensor placed in the link slot. The model and the tests made it possible to develop diagnostic patterns within the OBD diagnostics.

  11. Functional Starters for Functional Yogurt

    Directory of Open Access Journals (Sweden)

    Mattia P. Arena

    2015-02-01

    Full Text Available 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 was monitored by an in vitro assay simulating the human digestive tract. The transcriptional level of several genes involved in the immune response suggested that the probiotic strains may have a favorable influence on immunomodulation. Overall, this study revealed that the tested Lactobacilli exhibited suitable technological features for yogurt production and might be used to formulate novel food with immunomodulating effects.

  12. Influence of lactic acid bacteria, probiotic cultures and pH value in fermented yoghurt drink to sensory quality

    Directory of Open Access Journals (Sweden)

    Hana Šulcerová

    2009-01-01

    Full Text Available Nowadays, we can see on market mainly fermented milk products with addition of probiotic microorganisms, especially strains of Lactobacillus and Bifidobacterium. We can meet also other types of pro­bio­tic products. It is recommended to consume at least 100 grams of fermented milk products with mi­ni­mal concentration of 106 of probiotics in one gram or mililitr of product daily for reaching positive effect on men’s health. During fermentation of the carbohydrates, proteins and lipids are disunite and many of aromatic compounds ane compose. They give a typical sensory characteristic to fermented milk products. For quality and quantity level of probiotics, changes of pH value and sensory qua­li­ty of five kinds of fermented milk product Yoghurt Drink with different flavour were analyzed during the whole expiration period (28 days. Obtained results were statistically evaluated via the analysis of variance and the method of multiple comparison according to Tukey test (P < 0,010 and (P < 0,001. During the minimal endurance time lactic acid bacteria and Bifidobacterium sp. were evaluated and changes of descriptors and pH value were detected. Number of LAB was up to 107 CFU/ml in all samples during 28 days of analysis. Only at sample 2 the number of LAB was 106 CFU/ml. Bifidobacterium sp. grew about degree. The number of LAB and Bifidobacterium sp. of yoghurt drink correspond with public notice number 77/2003 Sb, LAB 107 nad Bifidobacterium sp. 106 KTJ / ml. During 28 days of storage the pH value decreased. The biggest pH drop was recorded between 21. and 28. days of sto­ra­ge in all samples. The beginning pH value was 4.03–4.07 and the final value was between 3.80–3.95.The results of sensory evaluation processed by analysis of dispersion according to type were statistically conlusive in descriptors thickness, texture, intensity of smell, pleasantness of taste and general impression. The results of sensory evaluation processed by

  13. Inverse association between yoghurt intake and upper aerodigestive tract cancer risk in a Japanese population.

    Science.gov (United States)

    Kawakita, Daisuke; Sato, Fumihito; Hosono, Satoyo; Ito, Hidemi; Oze, Isao; Watanabe, Miki; Hanai, Nobuhiro; Hatooka, Shunzo; Hasegawa, Yasuhisa; Shinoda, Masayuki; Tajima, Kazuo; Murakami, Shingo; Tanaka, Hideo; Matsuo, Keitaro

    2012-09-01

    Although the combination of tobacco smoking and alcohol drinking account for approximately 80% of upper aerodigestive tract (UADT) cancer risk, the role of dietary factors, including dairy products, in the risk of these cancers remains controversial. We aimed to evaluate the association between dairy product intake and UADT cancer risk in a Japanese population. We conducted a case-control study in 959 patients with UADT cancer and 2877 sex- and age-matched noncancer control subjects who visited the Aichi Cancer Center in Nagoya, Japan. Data on lifestyle factors, including diet, were obtained by self-administered questionnaire. Associations were assessed by multivariate logistic regression models that considered potential confounders. We found a significant inverse association between yoghurt intake and UADT cancer risk with multivariate-adjusted odds ratios and 95% confidence intervals for <1 time/week, ≥ 1 time/week and <1 time/day, and ≥ 1 time/day consumption of yoghurt of 0.70 (95% confidence interval: 0.54-0.91), 0.67 (0.54-0.84), and 0.73 (0.55-0.95) relative to nonconsumers (P trend=0.005). When stratified by primary tumor site, this association was significant among patients with hypopharyngeal, laryngeal, and esophageal cancer. However, we saw no significant association between milk or butter intake and UADT cancer risk. In this study, we found that a high intake of yoghurt may lower the risk of developing UADT cancer in a Japanese population. Further investigation of this association is warranted.

  14. STARTER-GENERATOR SYSTEM FOR AUXILIARY POWER UNIT

    Directory of Open Access Journals (Sweden)

    A. V. Levin

    2017-01-01

    Full Text Available The article presents a starter-generator system for an auxiliary power unit of an aircraft. A feature of the presented system is the use of a synchronous generator with excitation from permanent magnets and a semiconductor converter. The main problem of the system is the generation of electric energy of an aircraft on the basis of a synchronous generator with excitation from permanent magnets is the absence of the possibility of regulating the voltage and frequency of electrical energy, in this connection, a semiconductor converter that ensures the conversion of generated electric energy with significant mass-dimensions characteristics.The article proposes an approach to designing a starter-generator system with a parallel connection of a synchronous generator with excitation from permanent magnets and a semiconductor converter. This approach makes it possible to significantly reduce the part of the electrical energy that needs to be converted, as a consequence, the semiconductor converter has significantly smaller mass-and-batch characteristics.In the article the modes of generation of electric energy and the starter mode of operation of the starter-generator system are considered in detail, the circuit realization of the semiconductor converter is shown. A scheme for replacing one phase of the system for generating electric energy and calculating electric parameters is presented.The possibility of creating a highly efficient starter-generator system based on a synchronous generator with excitation from permanent magnets and a semiconductor converter for an auxiliary power plant of aircrafts is shown. Structural and basic schemes for constructing a system for generating electrical energy are proposed. The approach to the choice of rational circuit solutions is substantiated, basic estimates of the electrical parameters of the system are obtained. The possibility of achieving a specific mass of a semiconductor converter for synchronous

  15. The effect of kefir starter on Thai fermented sausage product

    Directory of Open Access Journals (Sweden)

    Marisa Jatupornpipat

    2007-07-01

    Full Text Available The effect of kefir starter from Wilderness Family Naturals Company on the initial formulation of Thai fermented sausage were evaluated. The differences found among batches in the main microbial populations and pH were not significant. Only, the total acid of batch D (added the kefir starter 15 ml was significantly higher (P0.05. It is concluded that the addition of kefir starter (7 ml could be useful to improve the final quality of Thai fermented sausages. The addition of kefir starter that initiates rapid acidification of the raw meat and that leads to a desirable sensory quality of the end-product are used for the production of fermented sausages, and represents a way of improving and optimizing the sausage fermentation process and achieving tastier, safer, and healthier products.

  16. The Making of Probiotic Drink (Yoghurt from Cow’s Milk and Soybean Proportion using Lactobacillus casei and Lactobacillus plantarum

    Directory of Open Access Journals (Sweden)

    Firman Jaya

    2012-02-01

    Full Text Available The objective of current study was to find out the effect of Lactobacillus casei and Lactobacillus plantarum onto cow’s milk and soybean’s milk proportion to yoghurt quality. The results showed that the highest of total lactic acid was combination between Lactobacillus plantarum and soybean milk (45 ml. While the highest pH was combination between Lactobacillus casei and cow’s milk (6.48 and the highest viscosity was combination between Lactobacillus casei and cow’s milk (2.9 cp. Keywords: cow’s milk, soybean’s milk, Lactobacillus casei, Lactobacillus plantarum, yoghurt

  17. Anti-Listeria starters: in vitro selection and production plant evaluation.

    Science.gov (United States)

    Raimondi, Stefano; Popovic, Mina; Amaretti, Alberto; Di Gioia, Diana; Rossi, Maddalena

    2014-05-01

    Anti-Listeria bacterial starters are highly demanded by the meat industry. Novel bioprotective anti-Listeria starters were searched among Lactobacillus species strains isolated from artisanal sausages. The screening confirmed that anti-Listeria activity is a strain-specific property and yielded only 1 strain (of 36) exhibiting a satisfactory level of inhibition, L. delbrueckii WC0286. This strain was compared with two commercial bioprotective starters, SafePro B-SF-43 and SafePro B-LC-20, in a model simulating in vitro the first step of the fermentation process. The presence of the bioprotective starters did not modify the pH in such a way that could affect the safety or organoleptic properties of the product. Both SafePro B-SF-43 and SafePro B-LC-20 effected an important reduction of Listeria counts (0.56 and 0.72 log CFU g(-1), respectively, in 72 h), while the anti-Listeria effect of L. delbrueckii WC0286 was minor (0.15 log CFU g(-1)). These results discouraged the utilization of L. delbrueckii WC0286 for a challenge test in a pilot salami production, in favor of the best-performing bioprotective starter, SafePro B-LC-20. The test confirmed that SafePro B-LC-20 did not alter the acidification trend of sausages and was capable of inhibiting Listeria, which decreased by 1.21 log CFU g(-1). This information is relevant to address research activity toward the development of new bioprotective starters. The data herein presented demonstrate that the efficacy in Listeria control of potentially bioprotective bacterial starters requires further validation in real meat matrixes, possibly by using in vitro meat fermentation experiments to narrow down the list of candidates before pilot scale challenge tests.

  18. Quality determination of vegetable oils used as an addition to fermented meat products with different starter cultures

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    Hana Šulcerová

    2017-01-01

    Full Text Available There were developed samples of fermented meat products of „Mettwurst" with an addition of a starter culture pentosacceus AS-3/100 or probiotic culture Lactobacillus casei Lc-01 and its combinations for this thesis. A part of animal fat was replaced with vegetable oils - sunflower oil and rapeseed oil. For comparison, there was also used a sample without an addition of vegetable oil. There were determined the characteristics of fats in samples: saponification value, acidity value, esteric, iodine and peroxide value. The samples were determined on the day of production and always once a week in a period of three following weeks. Every single sample was hereby determined 3 times. According to the results, it is more advantageous to use the samples with sunflower oil with an addition of specific cultures Lactobacillus casei Lc-01 and Pediococcus pentosaceus AS-3/100. The saponification value when adding sunflower oil detects that the quality of fat remains stable till the 14th day of storage (p <0.05. The comparison of acid value detects that a sample with sunflower oil and culture Pediococcus pentosaceus AS-3/100 is more advantageous due to fast acidification in the first half of storage period. Good results of iodine and peroxide value had the variation of a sample with sunflower oil and a combination of both cultures. The variation of peroxide value maintained the lowest values. By using the samples with sunflower oil and unispecific cultures L. casei Lc-01 and P. pentosaceus AS-3/100, the culture P. pentosaceus AS-3/100, which remained stable till the 14th day of production, reached the best values of peroxide value. The sunflower oil is in spite of high content of PUFA more stable to which also contributes the increased content of vitamin E that works as an antioxidant here. The disadvantage of rapeseed oil is its higher susceptibility to oxidation. For reasons of faster decomposition of vegetable oils would be essential to cut down on the

  19. On-line monitoring of important organoleptic methyl-branched aldehydes during batch fermentation of starter culture Staphylococcus xylosus reveal new insight into their production in a model fermentation

    DEFF Research Database (Denmark)

    de Vos Petersen, Christian; Beck, Hans Christian; Lauritsen, Frants R

    2004-01-01

    A small fermentor (55 mL) was directly interfaced to a membrane inlet mass spectrometer for continuous on-line monitoring of oxygen and volatile metabolites during batch fermentations of the starter culture Staphylococcus xylosus. Using this technique, we were able to correlate production...... of a longer aerobic growth period. Growing S. xylosus under conditions resembling those in a fermented sausage revealed that NaCl (5%) increased aldehyde production considerably, whereas KNO(3) (0.03%) or NaNO(2) (0.03%) had little effect. A lowering of pH from 7.2 to 6.0 reduced cell density, but had a minor...

  20. Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture.

    Science.gov (United States)

    Gul, O; Mortas, M; Atalar, I; Dervisoglu, M; Kahyaoglu, T

    2015-03-01

    The microbiological and chemical characteristics as well as organic and amino acid profiles of kefir samples made from cow and buffalo milks fermented by kefir grains and starter culture were investigated during storage for 21 d at 4°C. After incubation, lactic, acetic, and citric acid concentrations showed a difference among the samples due to milk type and production methods. Storage time had little effect on the organic acid values of kefir samples. As compared with cow milk kefir, buffalo milk kefir had higher numbers of microorganisms, except lactobacilli, at the end of storage. Whereas pH and titratable acidity exhibited similar changes during storage in all kefir samples, ethanol levels were significantly increased in buffalo milk kefir samples. Glutamic acid was the major amino acid at all sampling times for all samples. Tyrosine, serine, histidine, alanine, methionine, and lysine concentrations were determined to be different in all samples depending on milk type. In general, due to the higher microbial population (especially yeast), kefir made from buffalo milk may be preferred. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  1. Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives.

    Science.gov (United States)

    Hurtado, Albert; Reguant, Cristina; Bordons, Albert; Rozès, Nicolas

    2010-09-01

    The production of Arbequina naturally green olives is a traditional and spontaneous process in which lactic acid bacteria (LAB) and yeasts are present. To better control the fermentation of olives, strains of LAB and yeasts that had been isolated from brines were used in this study. A strain of Lactobacillus pentosus selected from an industrial olive fermentation was used as a starter culture for the traditional fermentation of Arbequina naturally green olives. Three more strains isolated from Arbequina olive brines were selected: one yeast, (Candida diddensiae), and two Lactobacillus (one L. plantarum and the other L. pentosus). The individual fermentation profile of all the strains and the co-inoculation profile of each one of the three with the first selected L. pentosus were studied in pilot-scale fermentations. The results showed that all the strains used as a starter, and particularly the yeast C. diddensiae, reduced the Enterobacteriaceae survival period in comparison with the spontaneous process. Only when a L. pentosus strain was inoculated were the LAB counts above 10(6) cfu ml(-1) throughout the process. The C. diddensiae starter failed to colonize the brine until the end of the process and no LAB were detected. Results of rep-PCR using the primer GTG(5) showed that both L. pentosus starters were able to colonize the brine by the end of the process but when they were co-inoculated only one strain was dominant. The L. plantarum starter failed to colonize the brine. In the control fermentation, various autochthonous strains of L. pentosus and L. plantarum were detected. The pH only reached desirable levels when a L. pentosus strain was inoculated. From the results of the sensory evaluation, panellists found significant differences between the different starters used for fermenting olives. Copyright 2010 Elsevier Ltd. All rights reserved.

  2. VARIASI KONSENTRASI BUAH ASAM (Tamarindus indica L. DAN SUSU SKIM TERHADAP KUALITAS YOGHURT KUNIR ASAM

    Directory of Open Access Journals (Sweden)

    Ni Putu Rahayu Artini

    2015-10-01

    Full Text Available ABSTRAK: Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi buah asam (Tamarindus indica L. dan  susu skim untuk menghasilkan kualitas yoghurt sesuai  dengan SNI 01-2981-2009.Rancangan percobaan yang dilakukan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL yang terdiri atas sembilan perlakuan. Yoghurt kunir asam dibuat dari variasi penambahan variasi konsentrasi Tamarindus indica L. 30%, 40%, dan 50% (b/V dan  susu skim 5%, 10%, dan 15% (b/V. Sifat fisika, kimia, dan mikrobiologi  yoghurt kunir asam diamati. Dihasilkan kualitas terbaik yoghurt kunir asam dengan penambahan 30% Tamarindus indica L. (b/V0dan 15% susu skim (b/V. Dengan hasil analisis penampakan cairan kental; konsistensi homogen; rasa asam; bau khas; viskositas 89,3 cP; pH 4,85; kadar abu 1,52%; kadar lemak total 2,53%; kadar protein total 3,74%; kadar asam laktat 0,223%, kadar kurkumin 0,389%; cemaran logam Pb dan Cu serta Total Coliform dan E. coli negatif. ABSTRACT:.The objective of this research was to determinethe influence of concentrated Tamarindus indica L. and skim milk powder in producing tumuric curcumin yogurt towards its product based on SNI 01-2981-2009. The research was conducted in completely randomized design which consisted of nine treatments. The yogurt mixtures were made from a variation of 30%, 40%, and 50% of Tamarindus indica L. and addition of  5%, 10%, and 15% of skim milk powder.  Physical, chemical, and microbiology properties of the turmeric curcuma yogurts were observed.  The results showed the best quality of turmeric curcumin  yogurt was formulated by the addition of 30% Tamarindus indica L. and 15% skim milk powder,  with the results of the analysis: the appearance of a viscous fluid; homogeneous consistency; sour taste; distinctive smell; viscosity of 89.3 cP; pH of 4.85; ash content of 1.52%; total fat content of 2.53%; total protein content of 3.74%; lactic acid levels of 0.22%, curcumin content of 0

  3. Complete Genome Sequence of Lactobacillus delbrueckii subsp. bulgaricus Strain ND02▿

    OpenAIRE

    Sun, Zhihong; Chen, Xia; Wang, Jicheng; Zhao, Wenjing; Shao, Yuyu; Guo, Zhuang; Zhang, Xingchang; Zhou, Zhemin; Sun, Tiansong; Wang, Lei; Meng, He; Zhang, Heping; Chen, Wei

    2011-01-01

    Lactobacillus delbrueckii subsp. bulgaricus strain ND02 is a Chinese commercial dairy starter used for the manufacture of yoghurt. It was isolated from naturally fermented yak milk in Qinghai, China. Here, we report the main genome features of ND02 and several differences with two other published genomes of Lactobacillus delbrueckii subsp. bulgaricus strains.

  4. Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viabilidade de Staphylococcus xylosus isoladas de embutidos artesanais para aplicação como cultivos iniciadores em produtos cárneos

    Directory of Open Access Journals (Sweden)

    Ângela Maria Fiorentini

    2009-03-01

    Full Text Available Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages.Investigamos a viabilidade de cepas de Staphylococcus xylosus (AD1 e U5 isoladas de embutidos com fermentação natural, para aplicação como cultivos iniciadores em embutidos fermentados produzidos na Região Sul do Brasil. O estudo demonstrou que cepas de Staphylococcus xylosus (AD1 e U5 apresentaram crescimento significativo durante a fermentação, estabilidade no processo de liofilização e conservação, ausência de produção de enterotoxinas e viabilidade para aplicação como cultivo iniciador simples ou associado com bactérias lácticas na elaboração de embutidos fermentados.

  5. Instant OSGi starter

    CERN Document Server

    Goodyear, Jamie

    2013-01-01

    Using a practical approach with explanation where needed, the book will take an in depth look at what OSGi is and what it offers to Java programmers and development standards. ""OSGi Starter"" is intended for the senior Java programmer whom will be joining OSGi based projects, or for Architects looking to broaden their exposure to OSGi as a beneficial framework and runtime software system.

  6. Characterization of new exopolysaccharides produced by coculturing of L. kefiranofaciens with yoghurt strains.

    Science.gov (United States)

    Ahmed, Zaheer; Wang, Yanping; Anjum, Nomana; Ahmad, Hajra; Ahmad, Asif; Raza, Mohsin

    2013-08-01

    This project was designed to study the coculturing affect of exopolysaccharide (EPS) producing strains Lactobacillus kefiranofaciens (L.k) ZW3, with non EPS producing strains L. bulgaricus (L.b) and Streptococcus thermophilus (S.t) in three different combinations: L.k+L.b, L.k+S.t, and L.k+L.b+S.t. FTIR analysis revealed presence of strong stretch in regions of 3400, 2900 and 1647cm(-1) which is characteristic of a typical polysaccharide. Co-cultured EPSs were composed of glucose, galactose, arabinose and xylose; and their sugar compositions were different from ZW3 polysaccharide that was mainly composed of gluco-galactan. Peak temperature for L.k+L.b, L.k+S.t, L.k+S.t+L.b and ZW3 polymers were 90.59, 87.61, 95.18 and 97.38°C, respectively. Thermal analysis revealed degradation temperature of 326.44, 294.6, 296.7 and 299.62°C for L.k+L.b, L.k+S.t, L.k+S.t+L.b and ZW3 polymers, respectively. SEM and AFM analysis divulged that three cocultured EPSs had different surface morphology than ZW3 polymer. Since co-cultured polymers have different structure than the polymer produced exclusively by EPS producing strain, it can be safely concluded from the study that co-culturing can be one way to change the structure of polymers. Coculturing of L. kefiranofaciens with non-EPS producing strains resulted in yoghurt with increased viscosity and delayed syneresis. Copyright © 2013 Elsevier B.V. All rights reserved.

  7. Production, consumption, and quality attributes of Akpan – a yoghurt-like cereal product from West Africa

    CSIR Research Space (South Africa)

    Sassa, C

    2012-05-01

    Full Text Available Akpan is a high-potential, traditional yoghurt-like product made from fermented cereal starch, and consumed as a thirst-quenching beverage in Benin. This study investigated the characteristics of consumers, the traditional processing techniques...

  8. Inhibition of Listeria monocytogenes by piscicolin 126 in milk and Camembert cheese manufactured with a thermophilic starter.

    Science.gov (United States)

    Wan, J; Harmark, K; Davidson, B E; Hillier, A J; Gordon, J B; Wilcock, A; Hickey, M W; Coventry, M J

    1997-03-01

    The effect of bacteriocin, piscicolin 126, on the growth of Listeria monocytogenes and cheese starter bacteria was investigated in milk and in Camembert cheese manufactured from milk challenged with 10(2) cfu ml(-1) L. monocytogenes. In milk incubated at 30 degrees C, piscicolin 126 added in the range of 512-2,048 AU ml(-1) effectively inhibited growth of L. monocytogenes for more than 20 d when challenged with approximately 10(2) cfu ml(-1) L. monocytogenes. At higher challenge levels (10(4) and 10(6) cfu ml(-1)), piscicolin 126 reduced the viable count of L. monocytogenes by 4-5 log units immediately after addition of the bacteriocin; however, growth of Listeria occurred within 24 h. The minimum inhibitory concentration (MIC) of piscicolin 126 against lactic acid cheese starter bacteria was generally greater than 204,800 AU ml(-1) , and the viable count and acid production of these starter cultures in milk were not affected by the addition of 2,048 AU ml(-1) piscicolin 126. Camembert cheeses made from milk challenged with L. monocytogenes and with added piscicolin 126 showed a viable count of L. monocytogenes 3-4 log units lower than those without piscicolin 126. Inactivation of piscicolin 126 by proteolytic enzymes from cheese starter bacteria and mould together with the emergence of piscicolin 126-resistant isolates was responsible for the recovery of L. monocytogenes in the cheeses during ripening.

  9. Generation of Food-Grade Lactococcal Starters Which Produce the Lantibiotics Lacticin 3147 and Lacticin 481

    Science.gov (United States)

    O'Sullivan, Lisa; Ryan, Maire P.; Ross, R. Paul; Hill, Colin

    2003-01-01

    Transconjugant lactococcal starters which produce both lantibiotics lacticin 3147 and lacticin 481 were generated via conjugation of large bacteriocin-encoding plasmids. A representative of one of the resultant strains proved more effective at killing Lactobacillus fermentum and inhibiting the growth of Listeria monocytogenes LO28H than either of the single bacteriocin-producing parental strains, demonstrating the potential of these transconjugants as protection cultures for food safety applications. PMID:12788782

  10. Investigation of the bacteriophage community in induced lysates of undefined mesophilic mixed-strain DL-cultures using classical and metagenomic approaches

    DEFF Research Database (Denmark)

    Muhammed, Musemma K.; Olsen, Mette L.; Kot, Witold

    2018-01-01

    To investigate the notion that starter cultures can be a reservoir of bacteriophages (phages) in the dairy environment, strains of three DL-starters (undefined mesophilic mixed-strain starters containing Lactococcus lactis subsp. lactis biovar. diacetylactis and Leuconostoc species) were selected...

  11. Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures Lactobacillus plantarum isolados de salames artesanais naturalmente fermentados e suas propriedades tecnológicas como culturas iniciadoras

    Directory of Open Access Journals (Sweden)

    Maristela Cortez Sawitzki

    2009-06-01

    Full Text Available In the present study, technological properties of L. plantarum strains isolated from naturally fermented sausages manufactured in the South region of Brazil were investigated in order to obtain a starter culture. The technological properties evaluated were the following: ability to growth at different pH values, at different temperatures, in different salt concentrations and in the presence of commercial curing salt, fast production of acid, determination of D - and L - lactic acid; nitrate reductase activity; antagonistic activity and stability of the isolated cultures after fermentation, concentration, and freeze-drying process. The isolated strains showed effectiveness to improve technological properties as starter cultures.No presente estudo foram investigadas as propriedades tecnológicas de culturas de L. plantarum, isoladas de salames artesanais, naturalmente fermentados, manufaturados na região Sul do Brasil, a fim de obter um cultivo iniciador. As propriedades tecnológicas investigadas foram as seguintes: habilidade das culturas para crescer em diferentes valores de pH, em diferentes concentrações de sal e na presença de sal de cura comercial; rápida produção de ácido, produção do isômero D - ou L - ácido láctico, atividade nitrato redutase, atividade antagonística e estabilidade das culturas após processo de fermentação, concentração e liofilização. Todas as culturas apresentaram eficiência quanto às propriedades tecnológicas investigadas.

  12. Utilización del suero de queso en polvo y la harina de soya, como fuentes de sólidos en la elaboración de yoghurt

    Directory of Open Access Journals (Sweden)

    Peña Aurora

    1988-06-01

    Full Text Available Con el objetivo de incrementar los sólidos no grasos en el yoghurt, se utilizaron materias primas no tradicionales, con ventajas nutritivas y económicas, como el suero de queso en polvo y la harina de soya semidesengrasada, en niveles independientes o en mezclas entre el 1 y 2%. El nivel del 2% de suero de queso en polvo, presentó características físico-químicas y organolépticas favorables, que lo acreditan como posible sustitutivo de la leche en polvo descremada, reduciendo en 6% el costo por litro de yoghurt.The purpose was to increase non fatty solids in the yoghurt, using non traditional raw materials, with nourishing and economic advantages as the dried cheese whey and semidefatted soybean flour, in mixtures of 1 and 2% independent levels. The level of replacement with 2% of dried cheese whey, showed favorable organoleptic and physical and chemical conditions that merit as a dried skim milk possible substitute, reducing 6% cost per litre of yoghurt.

  13. Identification and characterization of Lactococcus starter strains in milk-based traditional fermented products in the region of Iran

    Directory of Open Access Journals (Sweden)

    Farzad Rahmati

    2018-02-01

    Full Text Available The aim of the present research was identification and investigation of technological attributes of Lactococcus starter strains from traditional dairy products collected from the countryside of Boroujerd in Iran. 33 samples were cultured on selective media M17 and typical colonies surveyed for morphological properties. Totally, 37 strains were isolated based on the diversity in cell morphology and identified using API galleries and carbohydrate fermentation includes 17 strains of Lactococcus lactis (45.96%, 12 strains of Lactococcus garvieae (32.43% and 8 strains of Lactococcusplantarum (21.62%. Strains were appraised for hydrolysis of L-arginine, casein and starch. Furthermore, strains were evaluated for the ability to grow at temperature 10 °C, 45 °C and presence of 4% and 6.5% NaCl, antibiotic sensitivity, acidification ability, proteolytic and lipolytic activities. Generally, 3 strains of Lc.garvieae (GYLC1, BWLC1, DCLC1 and 7 strains of Lc. lactis (GCLC4, GWLC2, GWLC3, SWLC1, SWLC3, BCLC5, DYLC1 exposed the highest levels of technological properties in order to use as starter cultures.

  14. [Genetic improvement of technological characteristics of starters for fermented milk products].

    Science.gov (United States)

    Oganesian, G G; Barsegian, A A; Grigorian, N G; Toptsian, A V

    2010-01-01

    Possibility for improvement of technological characteristics of lactobacilli using mutations of resistance to rifampicin (rif(r)) and streptomycin (str(r)) was studied. Using starter model of Narine Lactobacillus acidophilus INMIA-9602 Armenian diet milk product, it was showed that a possibility for selecting strains with increased rate of milk fermentation and acid production is higher in Rif(r) and Str(r) mutants induced by nitrosoguanidine than in cultures sensitive to antibiotics. The milk products obtained using Rif(r) and Str(r) strains had high viscosity, improved texture, increased amount of alive cells and good organoleptic features.

  15. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation.

    Science.gov (United States)

    Lefeber, Timothy; Janssens, Maarten; Camu, Nicholas; De Vuyst, Luc

    2010-12-01

    The composition of cocoa pulp simulation media (PSM) was optimized with species-specific strains of lactic acid bacteria (PSM-LAB) and acetic acid bacteria (PSM-AAB). Also, laboratory fermentations were carried out in PSM to investigate growth and metabolite production of strains of Lactobacillus plantarum and Lactobacillus fermentum and of Acetobacter pasteurianus isolated from Ghanaian cocoa bean heap fermentations, in view of the development of a defined starter culture. In a first step, a selection of strains was made out of a pool of strains of these LAB and AAB species, obtained from previous studies, based on their fermentation kinetics in PSM. Also, various concentrations of citric acid in the presence of glucose and/or fructose (PSM-LAB) and of lactic acid in the presence of ethanol (PSM-AAB) were tested. These data could explain the competitiveness of particular cocoa-specific strains, namely, L. plantarum 80 (homolactic and acid tolerant), L. fermentum 222 (heterolactic, citric acid fermenting, mannitol producing, and less acid tolerant), and A. pasteurianus 386B (ethanol and lactic acid oxidizing, acetic acid overoxidizing, acid tolerant, and moderately heat tolerant), during the natural cocoa bean fermentation process. For instance, it turned out that the capacity to use citric acid, which was exhibited by L. fermentum 222, is of the utmost importance. Also, the formation of mannitol was dependent not only on the LAB strain but also on environmental conditions. A mixture of L. plantarum 80, L. fermentum 222, and A. pasteurianus 386B can now be considered a mixed-strain starter culture for better controlled and more reliable cocoa bean fermentation processes.

  16. Fermentation and storage of probiotic yoghurt from goat’s milk

    Directory of Open Access Journals (Sweden)

    Rajka Božanić

    2002-04-01

    Full Text Available Cow’s and goat’s milk supplemented with inulin were fermented withABT4 culture. The population growth of Streptococcus thermophilus,Lactobacillus acidophilus and Bifidobacterium ssp. in plain and inulinsupplemented goat’s milk during fermentation was evaluated. The survival of strains during 28 d of storage was followed in comparison with that of cow’s milk. The time required to reach the desired pH of 4.6 during fermentation was 6 h for both types of milk. At that time the proportion of viable cells of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium ssp. in all fermented samples was comparable 40 : 33 : 27, respectively. During the storage viable count of streptococci and bifidobacteria have not decreased. In supplemented samples viable counts of bifidobacteria were increased and during 28th day of storage were higher for 0.6 logarithms compared to the non supplemented samples. Surviving of lactobacilli was poorer in fermented goat's milk than in fermented cow's milk during storage. The addition of inulin improved the firmness of fermented goat’s and cow’s milks products. Inulin addition partly masked the goat’s flavour of produced yoghurt. During storage the fermented goat's samples were scored better in comparison with cow's samples. Goat’s milk fermented with probiotic bacteria and fortified with inulin complies with the requirements of functional food.

  17. Validation of histamine determination Method in yoghurt using High Performance Liquid Chromatography

    Directory of Open Access Journals (Sweden)

    M Jahedinia

    2014-02-01

    Full Text Available Biogenic amines are organic, basic nitrogenous compounds of low molecular weight that are mainly generated by the enzymatic decarboxylation of amino acids by microorganisms. Dairy products are among the foods with the highest amine content. A wide variety of methods and procedures for determination of histamine and biogenic amines have been established. Amongst, HPLC method is considered as reference method. The aim of this study was to validate Reversed Phase HPLC method determination of histamine in yoghurt. The mobile phase consisted of acetonitrile/water (18:88 v/v and the flow rate was set at 0.5 ml/min using isocratic HPLC. Detection was carried out at 254 nm using UV-detector. Calibration curve that was constructed using peak area of standards was linear and value of correlation coefficient (r2 was estimated at 0.998. Good recoveries were observed for histamine under investigation at all spiking levels and average of recoveries was 84%. The RSD% value from repeatability test was found to be %4.4. Limit of detection and limit of quantitation were 0.14 and 0.42 µ/ml, respectively. The results of validation tests showed that the method is reliable and rapid for quantification of histamine in yoghurt.

  18. Effects of physical form of a starter for dairy replacement calves on feed intake and performance.

    Science.gov (United States)

    Bach, A; Giménez, A; Juaristi, J L; Ahedo, J

    2007-06-01

    One hundred six female Holstein calves [body weight (BW) = 41.5 +/- 0.37 kg and 11.2 +/- 0.3 d old] were used to evaluate the effects of physical form of a starter on animal performance and starter intake. Calves were randomly allocated to 2 treatments consisting of either a multiparticle or a pelleted starter. Both starters had exactly the same ingredient and nutrient composition but differed in their physical form. Calves received 4 L/d of the same milk replacer at a 150 g/kg dilution rate in 2 offers of 2 L each until they consumed an average of 300 g/d of starter (as fed) for 2 consecutive days; then the dilution rate was decreased to 120 g/kg until the age of 49 d when milk replacer was limited to 1 daily dose of 2 L until 57 d of age. Calves were kept in individual hutches for at least 1 wk after weaning. Body weight was measured at the beginning of the study and at 49 and 64 d of age. The median perimeters for the multiparticle and pelleted starters were 0.61 +/- 0.016 and 2.71 +/- 0.082 cm, respectively. Overall starter consumption was greater in calves receiving the multiparticle starter (944.8 +/- 30.01 g/d) than in those receiving the pelleted starter (863.9 +/- 32.04 g/d). There were no differences in the total milk replacer intake between the 2 treatments. Calf BW when leaving the individual hutches at the end of the study was similar between both treatments. Consequently, feed conversion efficiency was greater in calves consuming the pelleted than the multiparticle starter up to 64 d of age, mainly due to the greater conversion efficiency obtained with the pelleted than with the multiparticle starter after the preweaning period. It is concluded that pelleted starters may result in lower dry feed consumption compared with multiparticle starters, but because final BW was similar in both treatments, feed efficiency of calves consuming pelleted starters may be greater than that of calves consuming multiparticle starters. Therefore, when feeding a starter

  19. New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter.

    Science.gov (United States)

    Huang, Yuhong; Yi, Zhuolin; Jin, Yanling; Zhao, Yonggui; He, Kaize; Liu, Dayu; Zhao, Dong; He, Hui; Luo, Huibo; Zhang, Wenxue; Fang, Yang; Zhao, Hai

    2017-11-06

    Traditional Chinese liquor (Baijiu) solid state fermentation technology has lasted for several thousand years. The microbial communities that enrich in liquor starter are important for fermentation. However, the microbial communities are still under-characterized. In this study, 454 pyrosequencing technology was applied to comprehensively analyze the microbial diversity, function and dynamics of two most-consumed liquor starters (Jiang- and Nong-flavor) during production. In total, 315 and 83 bacterial genera and 72 and 47 fungal genera were identified in Jiang- and Nong-flavor liquor starter, respectively. The relatively high diversity was observed when the temperature increased to 70 and 62 °C for Jiang- and Nong-flavor liquor starter, respectively. Some thermophilic fungi have already been isolated. Microbial communities that might contribute to ethanol fermentation, saccharification and flavor development were identified and shown to be core communities in correlation-based network analysis. The predictively functional profile of bacterial communities showed significant difference in energy, carbohydrate and amino acid metabolism and the degradation of aromatic compounds between the two kinds of liquor starters. Here we report these liquor starters as a new functionally microbial resource, which can be used for discovering thermophilic and aerobic enzymes and for food and feed preservation.

  20. Performance of calves submitted to protocols using extruded or ground starter

    Directory of Open Access Journals (Sweden)

    Amália Saturnino Chaves

    2014-10-01

    Full Text Available Feed processing can affect rumen development in new born calves, and potentially define animal performance. Two feed management systems, extruded starter (Ruter with possible early weaning and ground starter (control, were evaluated in thirty-two Holstein calves (16 females and 16 males. Animals were randomly assigned to the treatments using a randomized block design with birth weight as a covariate. They were weaned when starter intake reached 800 g for two consecutive days. Twenty-one days after the weaning, males were slaughtered and the stomach compartments were isolated. Rumen and omasum fragments were processed for morphological evaluation. Animal performance, clinical condition and stomach compartment weight did not differ between the treatments (P> 0.05, despite weaning weight of animals receiving extruded starter being 5.68% higher than the control animals. Extruded starter stimulated cell proliferation of the ruminal epithelium (P <0.05, but did not affect the dimensions of the papillary rumen and omasum mitotic index (MI. The Ruter feeding system was potentially beneficial for weight gain and morphofunctional rumen development in lactating animals; however, this treatment did not allow early weaning as proposed by the feeding system.

  1. Determination of isopropylthioxanthone (ITX) in milk, yoghurt and fat by HPTLC-FLD, HPTLC-ESI/MS and HPTLC-DART/MS.

    Science.gov (United States)

    Morlock, Gertrud; Schwack, Wolfgang

    2006-06-01

    Two new HPTLC methods for quantification of isopropyl-9H-thioxanthen-9-one (ITX) in milk, yoghurt and fat samples have been developed. Extraction of ITX from milk and yoghurt was performed with a mixture of cyclohexane and ethyl acetate by employment of accelerated solvent extraction (ASE). For soy bean oil and margarine, a simple partitioning of ITX into acetonitrile was used. ITX and 2,4-diethyl-9H-thioxanthen-9-one (DTX) used as internal standard have been separated on silica gel 60 HPTLC plates with a mixture of toluene and n-hexane (4:1, v/v) and on RP18 HPTLC plates with a mixture of acetonitrile and water (9:1, v/v). Development was performed anti-parallel from both plate sides leading to a throughput of 36 separations in 7 min. Fluorescence measurement at 254/>400 nm was used for quantification. Limits of detection (S/N of 3) have been established to be 64 pg for ITX and DTX on both types of HPTLC plates. In fatty matrix (spiked butter) LOD of ITX was determined to be 1 mug kg(-1). In the working range monitored (20-200 microg kg(-1)) polynomial regression of ITX showed a relative standard deviation (sdv) of +/-1.51 % (r = 0.99981). Starting with the limit of quantification the response was linear (sdv = +/-2.18 %, r = 0.99893). Regarding repeatability (n = 9) a coefficient of variation (CV) of 1.1 % was obtained for ITX at 32 ng on silica gel plates and of 2.9 % on reversed-phase plates. Repeatabilities (n = 4) of ITX determination at 20, 50 and 100 microg kg(-1) in milk, yoghurt, soybean oil and margarine showed CVs between +/-1.0 and 6.4 %. The results prove that modern planar chromatography is a rapid and cost-efficient alternative method to quantify ITX in milk-based or fatty matrices. Only positive results are confirmed by online ESI/MS in the SIM mode (LOQ 128 pg) and by DART/MS involving a minimal employment of the MS device, which is a further advantage of HPTLC. Overall mean recovery rates of ITX at 20 or 50 and 100 microg kg(-1) (n = 8) were 41

  2. Effect of starter culture and turmeric on physico-chemical quality of carabeef pastirma.

    Science.gov (United States)

    Maurya, P; Borpuzari, R N; Nath, D R; Nath, N C

    2010-01-01

    Carabeef samples were sliced, pressed, cured and divided into 6 groups. Starter cultures (Micrococcus varians M483 (MV), Staphylococcus carnosus (SC), Lactobacillus sakei (LS), M. varians M483+ Lb. sakei and Staph. carnosus + Lb. sakei) were inoculated at the dose of 10(6)-0(7)cfu/g and stored at 10 ± 1°C for 7 days. Uninoculated samples were maintained as control. Samples were then divided into 2 treatment groups. Samples of treatment 1 (T1) were smeared with a paste of turmeric followed by application of a thick layer of the paste of garlic, cumin, black pepper and red pepper whereas, samples of treatment 2 (T2) were applied with a thick layer of spices as above without turmeric. With the gradual fall in pH there was a reduction in water-holding capacity (WHC) of samples. The WHC of samples treated with SC+LS of T1 reduced to 6.3 ± 0.03 cm(2) and those inoculated with MV+LS of T2 to 6.2 ± 0.03 cm(2). The extract release volume (ERV) increased in all samples during storage. The least ERV of 11.7 and 11.6 ml were recorded in samples inoculated with MV of T1 and T2, respectively. The tyrosine (TV) and thiobarbituric acid (TBA) number of turmeric treated samples were significantly lower than non turmeric treated samples. The samples inoculated with LS had the least TV of 30.9 mg tyrosine/100 g of meat and TBA number of 0.06 mg manoladehyde/kg of meat. Samples inoculated with MV and LS of both T1 and T2 were better in physico-chemical qualities.

  3. Fiber sources for complete calf starter rations.

    Science.gov (United States)

    Murdock, F R; Wallenius, R W

    1980-11-01

    Complete calf starter rations containing either 1) alfalfa hay, 2) cottonseed hulls, or 3) alfalfa-beet pulp as sources of fiber were fed to Holstein heifer calves at two locations on a limited milk program from 3 days to 12 wk of age. Rations were isonitrogenous and similar in content of crude fiber and acid detergent fiber. Although growth and development were normal on all rations, calves fed the cottonseed hull ration consumed more starter and gained more body weight than calves fed the other sources of fiber. The similarity of feed efficiencies, rumen pH, and molar ratios of volatile fatty acids between rations indicated no appreciable differences in rumen development or function. The growth response of calves fed the cottonseed hull ration appeared to be a result of better ration acceptability for which no reason was evident. Calves raised at Puyallup gained more body weight than calves at Pullman, and these gains were made more efficiently. These location effects may be related to seasonal differences and greater demands for production of body heat. Although the incidence of scours was less for calves fed alfalfa hay starter, the incidence and severity of bloat were higher for that ration.

  4. Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation ▿

    Science.gov (United States)

    Lefeber, Timothy; Janssens, Maarten; Camu, Nicholas; De Vuyst, Luc

    2010-01-01

    The composition of cocoa pulp simulation media (PSM) was optimized with species-specific strains of lactic acid bacteria (PSM-LAB) and acetic acid bacteria (PSM-AAB). Also, laboratory fermentations were carried out in PSM to investigate growth and metabolite production of strains of Lactobacillus plantarum and Lactobacillus fermentum and of Acetobacter pasteurianus isolated from Ghanaian cocoa bean heap fermentations, in view of the development of a defined starter culture. In a first step, a selection of strains was made out of a pool of strains of these LAB and AAB species, obtained from previous studies, based on their fermentation kinetics in PSM. Also, various concentrations of citric acid in the presence of glucose and/or fructose (PSM-LAB) and of lactic acid in the presence of ethanol (PSM-AAB) were tested. These data could explain the competitiveness of particular cocoa-specific strains, namely, L. plantarum 80 (homolactic and acid tolerant), L. fermentum 222 (heterolactic, citric acid fermenting, mannitol producing, and less acid tolerant), and A. pasteurianus 386B (ethanol and lactic acid oxidizing, acetic acid overoxidizing, acid tolerant, and moderately heat tolerant), during the natural cocoa bean fermentation process. For instance, it turned out that the capacity to use citric acid, which was exhibited by L. fermentum 222, is of the utmost importance. Also, the formation of mannitol was dependent not only on the LAB strain but also on environmental conditions. A mixture of L. plantarum 80, L. fermentum 222, and A. pasteurianus 386B can now be considered a mixed-strain starter culture for better controlled and more reliable cocoa bean fermentation processes. PMID:20889778

  5. Core Flight System Satellite Starter Kit

    Data.gov (United States)

    National Aeronautics and Space Administration — The Core Flight System Satellite Starter Kit (cFS Kit) will allow a small satellite or CubeSat developer to rapidly develop, deploy, test, and operate flight...

  6. The role of developmental networks in career starters' meaning of work

    NARCIS (Netherlands)

    Janssen, Suzanne; Alberts, M.; van Vuuren, Hubrecht A.

    2014-01-01

    This study examined how career starters (age: 26-33 years) experience work meaning and how their developmental network influences this sense of work meaning. Accordingly, we interviewed 16 career starters about how they sense purpose, values, self-efficacy, and positive self-worth in their work.

  7. Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine.

    Science.gov (United States)

    Cai, Haiying; Zhang, Ting; Zhang, Qi; Luo, Jie; Cai, Chenggang; Mao, Jianwei

    2018-08-01

    Chinese sweet rice wine (CSRW) is a popular alcoholic drink in China. To investigate the effect of the microbial composition in CSRW starters on the final quality of the alcoholic drink, high-throughput sequencing on the fungal internal transcribed spacer II and bacterial 16S rRNA gene of the microflora in 8 starter samples was performed. The sequencing data analysis showed that 10 genera of yeasts and mold, and 11 genera of bacteria were identified. Fungal diversity analyses showed the significant variances in the fungal compositions among the starter samples. Starter microbiota were dominated by the Rhizopus genus in SZ5, LS6, NN8, QD9, DZ10 and DZ11, indicating its important role in starch hydrolysis during CSRW brewing. According to principal coordinate analyses, the bacterial composition had even less similarity among the 8 starter samples. The chemical determination of CSRW fermented with the 8 starters demonstrated that the CSRW quality and flavor were drastically influenced by the taxonomic composition and metabolism of the microbes in the starters. This study suggests it is necessary to standardize rice wine manufacturing and flavor classification by specifying starter and fermentation techniques. Copyright © 2018 Elsevier Ltd. All rights reserved.

  8. INHIBITION OF STAPHYLOCOCCUS AUREUS BY LACTIC ACID BACTERIA AND / OR BIFIDOBACTERIUM LACTIS DURING MILK FERMENTATION AND STORAGE

    Directory of Open Access Journals (Sweden)

    Khalaf S. Al-Delaimy

    2013-02-01

    Full Text Available Survival and inhibition of Staphylococcus aureus by the lactic acid bacteria (LAB starter culture (Sterptococcus thermophillus and Lactobacillus delbrukii subsp. bulgaricus and/ or probiotic bacteria Bifidobacterium lactis during milk fermentation to yoghurt and storage up to 12 days was studied. Adding S. aureus (initial count log 6.64/ ml with LAB (initial count log 6.8/ ml in milk during yoghurt processing and storage resulted in no significant change in the counts of both S. aureus and LAB during fermentation period of 4 hrs at 45° C. A steady decrease in S. aureus count during storage at 25° C and 4° C was observed reaching a complete (100 % inhibition after 9 and 12 days, respectively, with no significant increase in LAB count. Adding S. aureus (initial count log 6.62/ ml with B. lactis (initial count log 6.83/ ml in milk for 4 hr at45° C, no significant changes in the counts of both bacteria were found. After storage at 25° C and at 4° C a sharp decline in the S. aureus count with a 100 % inhibition after 6 and 9 days with approximately two log and one log increase in B. lactis counts consecutively. In general similar result was observed when adding S. aureus together with LAB and B. lactis in milk during fermentation and storage. pH values decreased during milk fermentation and storage from initially 6.55-6.64 to around 4 in most milk samples. The results of this study show that S. aureus was completely inhibited by LAB and/or B. lactis after milk fermentation to yoghurt and storage at room temperature and refrigeration for 6-9 days. It is therefore recommended to add the probiotic B. lactis with LAB to milk for yoghurt processing.

  9. Using the Hall Effect for Monitoring the Starter Condition in Motor Vehicles

    Directory of Open Access Journals (Sweden)

    Mieczysław Dziubiński

    2018-05-01

    Full Text Available We present a new method of controlling the operational wear of the starter used for transport. The new method consists in making use of the magnetic field in the armature gap as a diagnostic signal for determining fitness for use. Testing the starter with the Hall sensor involved recording the voltage course obtained from the sensor, which was commensurate with magnetic induction. The tests were carried for the unloaded starter, i.e., while running idle, as well as for the loaded one. As part of the experiment, simulation of different kinds of operational wear and selected simulated failures of starter elements were carried out. The objective of this study is to elaborate a diagnostic model for the operational control of the starting system for motor transport.

  10. COMPARATIVE EFFICIENCY OF CALF STARTER AND CONVENTIONAL RATIONS IN BUFFALO SUCKLING CALVES

    Directory of Open Access Journals (Sweden)

    F. Ahmad, M. A. Jabbar1, I. Ahmad2 , M. Rafique and I. Ahmad3

    2004-10-01

    Full Text Available Twenty-four buffalo calves, having similar age and initial body weight, were divided into two groups with equal number of calves of both sexes in each group to study the effect of calf starter ration on feed intake and weight gain. Calf starter and conventional dairy rations with crude protein 18% and total digestible nutrients 75–80% along with green fodder were offered ad libitum to calves of respective groups for a period of 113 days. The average daily feed intakes were 0.95 and 0.57 kg, average daily weight gains were 0.47 and 0.34 kg and feed conversion ratio averaged 2.00 and 1.70 in calf starter and conventional groups respectively. On the overall performance, calf starter group was found better than the conventional ration.

  11. Microencapsulation of Lactobacillus rhamnosus GG by Transglutaminase Cross-Linked Soy Protein Isolate to Improve Survival in Simulated Gastrointestinal Conditions and Yoghurt.

    Science.gov (United States)

    Li, Chun; Wang, Chun-Ling; Sun, Yu; Li, Ai-Li; Liu, Fei; Meng, Xiang-Chen

    2016-07-01

    Microencapsulation is an effective way to improve the survival of probiotics in simulated gastrointestinal (GI) conditions and yoghurt. In this study, microencapsulation of Lactobacillus rhamnosus GG (LGG) was prepared by first cross-linking of soy protein isolate (SPI) using transglutaminase (TGase), followed by embedding the bacteria in cross-linked SPI, and then freeze-drying. The survival of microencapsulated LGG was evaluated in simulated GI conditions and yoghurt. The results showed that a high microencapsulation yield of 67.4% was obtained. The diameter of the microencapsulated LGG was in the range of 52.83 to 275.16 μm. Water activity did not differ between free and microencapsulated LGG after freeze-drying. The survival of microencapsulated LGG under simulated gastric juice (pH 2.5 and 3.6), intestinal juice (0.3% and 2% bile salt) and storage at 4 °C were significantly higher than that of free cells. The survival of LGG in TGase cross-linked SPI microcapsules was also improved to 14.5 ± 0.5% during storage in yoghurt. The microencapsulation of probiotics by TGase-treated SPI can be a suitable alternative to polysaccharide gelation technologies. © 2016 Institute of Food Technologists®

  12. (Koop)starters voor en tijdens de crisis op de Nederlandse woningmarkt

    NARCIS (Netherlands)

    Dol, C.P.; Boumeester, H.J.F.M.

    2016-01-01

    In de discussies rond 'starters op de woningmarkt' lijkt het er wel op alsof starters op de woningmarkt altijd het kind van de rekening zijn; zowel voor als tijdens de meest recente crisis (2008-2013). Lange wachtlijsten voor betaalbare (sociale) huurwoningen, (te) hoge prijzen in de particuliere

  13. Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

    Science.gov (United States)

    Pereira, Gilberto Vinícius de Melo; Miguel, Maria Gabriela da Cruz Pedrozo; Ramos, Cíntia Lacerda

    2012-01-01

    Spontaneous cocoa bean fermentations performed under bench- and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (with Saccharomyces cerevisiae as the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentum and Lactobacillus plantarum were the dominant species), which were gradually replaced by the acetic acid bacteria (AAB) (Acetobacter tropicalis was the dominant species). In both processes, a sequence of substrate consumption (sucrose, glucose, fructose, and citric acid) and metabolite production kinetics (ethanol, lactic acid, and acetic acid) similar to that of previous, larger-scale fermentation experiments was observed. The technological potential of yeast, LAB, and AAB isolates was evaluated using a polyphasic study that included the measurement of stress-tolerant growth and fermentation kinetic parameters in cocoa pulp media. Overall, strains L. fermentum UFLA CHBE8.12 (citric acid fermenting, lactic acid producing, and tolerant to heat, acid, lactic acid, and ethanol), S. cerevisiae UFLA CHYC7.04 (ethanol producing and tolerant to acid, heat, and ethanol), and Acetobacter tropicalis UFLA CHBE16.01 (ethanol and lactic acid oxidizing, acetic acid producing, and tolerant to acid, heat, acetic acid, and ethanol) were selected to form a cocktail starter culture that should lead to better-controlled and more-reliable cocoa bean fermentation processes. PMID:22636007

  14. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

    Science.gov (United States)

    Blana, Vasiliki A; Grounta, Athena; Tassou, Chrysoula C; Nychas, George-John E; Panagou, Efstathios Z

    2014-04-01

    The performance of two strains of lactic acid bacteria (LAB), namely Lactobacillus pentosus B281 and Lactobacillus plantarum B282, previously isolated from industrially fermented table olives and screened in vitro for probiotic potential, was investigated as starter cultures in Spanish style fermentation of cv. Halkidiki green olives. Fermentation was undertaken at room temperature in two different initial salt concentrations (8% and 10%, w/v, NaCl) in the brines. The strains were inoculated as single and combined cultures and the dynamics of their population on the surface of olives was monitored for a period of 114 days. The survival of inoculated strains on olives was determined using Pulsed Field Gel Electrophoresis (PFGE). Both probiotic strains successfully colonized the olive surface at populations ranged from 6.0 to 7.0 log CFU/g throughout fermentation. PFGE analysis revealed that L. pentosus B281 presented higher colonization in both salt levels at the end of fermentation (81.2% and 93.3% in 8% and 10% NaCl brines, respectively). For L. plantarum B282 a high survival rate (83.3%) was observed in 8% NaCl brines, but in 10% NaCl the strain could not colonize the surface of olives. L. pentosus B281 also dominated over L. plantarum B282 in inoculated fermentations when the two strains were used as combined culture. The biochemical profile (pH, organic acids, volatile compounds) attained during fermentation and the sensory analysis of the final product indicated a typical lactic acid fermentation process of green olives. Copyright © 2013 Elsevier Ltd. All rights reserved.

  15. Identification and Characterization of Bioactive Peptides of Fermented Goat Milk as a Sources of Antioxidant as a Therapeutic Natural Product

    Science.gov (United States)

    Mahdi, Chanif; Untari, Handayu; Cendrakasih Padaga, Masdiana

    2018-01-01

    The increasing of functional food is rising in line with public awareness for healthy food consumption. Provision of functional food source is developed through enhanced bioactive that has a regulatory function for body. Bioactive peptides in milk is known have variety of beneficial function of the body such as immunomodulator, immunostimulatory, anti-hypertension, anti-hyper cholesterol, as well as a variety of other beneficial function. The aim of this study is to obtain fermentation methods to product functional dairy product contain bioactive peptides and beneficial of fermented goat milk. The result of this study showed that goat milk fermented using 3 % commercial starter able to produce the best yoghurt than using local yoghurt starter. Analysis of protein content showed that the fermentation processing increased the amount of protein in goat milk sample. Using SDS-PAGE showed that the breakdown of protein into fraction of fermented goat milk greater than unfermented goat milk. The result of fractional protein was analyzed by LC MS/MS and showed that there were three kind bioactive sequences of bioactive peptides. Each of which consist of 16 amino acids that safely protected from gastrointestinal animal model that fed by dietary treatment of hypercholesterolemia.

  16. Growth interactions and antilisterial effects of the bacteriocinogenic Lactococcus lactis subsp. cremoris M104 and Enterococcus faecium KE82 strains in thermized milk in the presence or absence of a commercial starter culture.

    Science.gov (United States)

    Lianou, Alexandra; Kakouri, Athanasia; Pappa, Eleni C; Samelis, John

    2017-06-01

    Traditional Greek cheeses are often produced from thermized milk (TM) with the use of commercial starter cultures (CSCs), which may not inhibit growth of Listeria monocytogenes completely. Therefore, this study evaluated the behavior of an artificial L. monocytogenes contamination in commercially TM (63 °C; 30 s) inoculated with a CSC plus Lactococcus lactis subsp. lactis M104 and/or Enterococcus faecium KE82, two indigenous strains producing nisin A and enterocin A and B, respectively. Inoculation treatments included TM with the CSC only, and TM without the CSC but with strain M104 alone, or combined with strain KE82. All treatments were incubated at 37 °C for 6 h followed by 66 h at 18 °C. L. monocytogenes grew by 0.66-1.24 log cfu/ml at 37 °C, whereas its further growth at 18 °C was retarded, suppressed, or accompanied by different inactivation rates, depending on each TM treatment. Strain M104 caused the greatest inactivation, whereas the CSC per se was the least effective treatment. Strain KE82 assisted the CSC in controlling pathogen growth at 37 °C, whereas both reduced the nisin A-mediated antilisterial activity of strain M104. Overall, the most 'balanced' treatment against L. monocytogenes was CSC+M104+KE82. Hence, this starter/co-starter combination may be utilized in traditional Greek cheese technologies. Copyright © 2016 Elsevier Ltd. All rights reserved.

  17. Diversity and antibiotic susceptibility of autochthonous dairy enterococci isolates: Are they safe candidates for autochthonous starter cultures?

    Directory of Open Access Journals (Sweden)

    Amarela eTerzić-Vidojević

    2015-09-01

    Full Text Available Enterococci represent the most controversial group of dairy bacteria. They are found to be the main constituent of many traditional Mediterranean dairy products and contribute to their characteristic taste and flavor. On the other hand, during the last 50 years antibiotic-resistant enterococci have emerged as leading causes of nosocomial infections worldwide. The aim of this study was to determine the diversity, technological properties, antibiotic susceptibility and virulence traits of 636 enterococci previously isolated from 55 artisan dairy products from 12 locations in the Western Balkan countries of Serbia, Croatia and Bosnia and Herzegovina. All strains were identified both by microbiological and molecular methods. The predominant species was Enterococcus durans, followed by E. faecalis and E. faecium. Over 44% of the isolates were resistant to ciprofloxacin and erythromycin, while 26.2% of the isolates were multi-resistant to three or more antibiotics belonging to different families. 185 isolates (29.1% were susceptible to all 13 of the antibiotics tested. The antibiotic-susceptible isolates were further tested for possible virulence genes and the production of biogenic amines. Finally, five enterococci isolates were found to be antibiotic susceptible with good technological characteristics and without virulence traits or the ability to produce biogenic amines, making them possible candidates for biotechnological application as starter cultures in the dairy industry.

  18. INOVASI STARTER DAN MODIFIKASI DESTILATOR UNTUK PRODUKSI BIOETANOL DARI LIMBAH MAKANAN

    Directory of Open Access Journals (Sweden)

    Agung Astuti

    2012-10-01

    Full Text Available Tujuan penelitian adalah menentukan konsentrasi asam sulfat optimum pada proses hidrolisa asam, mengisolasi jamur penghasil amylase dan memformulasi inovasi starter dari jamur dan yeast serta menguji prototipe alat destilator yang telah dimodifikasi untuk menghasilkan bioetanol dengan rendemen tinggi. Metode penelitian terdiri dari 4 tahap, yaitu : (1 Hidrolisis asam, (2 isolasi jamur penghasil amylase, (3 optimasi fermentasi menggunakan starter inovatif, (4 Produksi Bioetanol dengan modifikasi desain destilator bersirip tiga dan penambahan regulator untuk control temperature dari motor servo. Inovasi starter diuji daya hidrolisis pati. Hasil Hidrolisis asam dan fermentasi diuji jod, gula reduksi, pH, asam tertitrasi, rendemen alcohol dan kadar etanol. Hasil menunjukkan bahwa Proses hidrolisis asam limbah kantin memerlukan konsentrasi asam sulfat optimum 0,1N sebesar 10 %. Diperoleh jamur Aspergillus sp yang terbukti dapat menghidrolisis pati. Fermentasi limbah kantin menggunakan inovasi starter ragi tape dapat menghasilkan rendemen tertinggi (5 ml dengan kadar alcohol 3%. Inovasi pesangan sirip-sirip di evaporator pada proses destilasi bioetanol terbukti mempercepat pemanasan .Pemasangan regulator dengan kontrol temperature dan motor servo, sudah dapat mencapai suhu 70-80 derajat, namun belum stabil.

  19. Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks.

    Science.gov (United States)

    Patrignani, Francesca; Lanciotti, Rosalba; Mathara, Julius Maina; Guerzoni, Maria Elisabetta; Holzapfel, Wilhelm H

    2006-03-01

    The purpose of this research was the evaluation of technological features and of the ability of functional LAB strains with desirable sensory characteristics, to produce fermented milk. Eight strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei and Lactococcus lactis, isolated from Maasai traditional fermented milk in Kenya and previously tested for their probiotic properties, were selected for this investigation. Technological features such as growth kinetics in fresh heat-treated whole milk medium and survival in the final product during storage at 4 degrees C, were studied. The strains Lb. acidophilus BFE 6,059, Lb. paracasei BFE 5,264 and Lc. lactis BFE 6,049 showed the best potential and were thus selected for use as starter cultures in further trials with the objective to improve their technological performance and to optimise the sensory features of fermented milk obtained. The effects of fat (F), non-fat milk solids (S) and fermentation temperature (T), modulated according to a Central Composite Design, on fermentation rates and viability losses during refrigerated storage of the chosen starters, and on product texture parameters, were studied. From the data analysis, it was possible to select optimum conditions for enhancing positive sensory traits of final products and for improving the survival of these potentially probiotic cultures.

  20. Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine.

    Science.gov (United States)

    Lv, Xu-Cong; Jiang, Ya-Jun; Liu, Jie; Guo, Wei-Ling; Liu, Zhi-Bin; Zhang, Wen; Rao, Ping-Fan; Ni, Li

    2017-08-16

    Denaturing gradient gel electrophoresis (DGGE) has become a widely used tool to examine microbial community structure. However, when DGGE is applied to evaluate the fungal community of traditional fermentation starters, the choice of hypervariable ribosomal RNA gene regions is still controversial. In the current study, several previously published fungal PCR primer sets were compared and evaluated using PCR-DGGE, with the purpose of screening a suitable primer set to study the fungal community of traditional fermentation starters for Hong Qu glutinous rice wine. Firstly, different primer sets were used to amplify different hypervariable regions from pure fungal cultures. Except NS1/FR1+ and ITS1fGC/ITS4, other primer sets (NL1+/LS2R, NL3A/NL4GC, FF390/FR1+, NS1/GCFung, NS3+/YM951r and ITS1fGC/ITS2r) amplified the target DNA sequences successfully. Secondly, the selected primer sets were further evaluated based on their resolution to distinguish different fungal cultures through DGGE fingerprints. Three primer sets (NL1+/LS2R, NS1/GCFung and ITS1fGC/ITS2r) were finally selected for investigating the fungal community structure of different traditional fermentation starters for Hong Qu glutinous rice wine. The internal transcribed spacer (ITS) region amplified by ITS1fGC/ITS2r, which is more hypervariable than the 18S rRNA gene and 26S rRNA gene, provides an excellent tool to separate amplification products of different fungal species. Results indicated that PCR-DGGE profile using ITS1fGC/ITS2r showed more abundant fungal species than that using NL1+/LS2R and NS1/GCFung. Therefore, ITS1fGC/ITS2r is the most suitable primer set for PCR-DGGE analysis of fungal community structure in traditional fermentation starters for Hong Qu glutinous rice wine. DGGE profiles based on ITS1fGC/ITS2r revealed the presence of twenty-four fungal species in traditional fermentation starter. A significant difference of fungal community can be observed directly from DGGE fingerprints and

  1. Multilingual school starters

    DEFF Research Database (Denmark)

    Laursen, Helle Pia

    Multilingual school starters: social semiotics perspectives on second language and literacy learning in education Helle Pia Laursen The starting point for this paper is the still increasing role of literacy in educational settings. Often primary education is seen as almost being synonymous...... of globalisation. Furthermore, this perception of literacy entails that the student’s possible insights into other ways of adding signs to language than those we know from a specific version of the Latin alphabet, fall outside the interests of research and teaching. From this perspective and with a social semiotic...

  2. Munin plugin starter

    CERN Document Server

    Brinke, Bart ten

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks.This hands-on Starter guide will get you up and running with Munin and Munin plugins, giving you the power to monitor, fix, and optimize your networks.This book is great for system administrators who want to improve the monitoring level of their systems. It's assumed that you have some experience with Linux-based systems and know your way around them.

  3. Physical parameters and performance values in starters and non-starters volleyball players: A brief research note

    Directory of Open Access Journals (Sweden)

    M.C. Marques

    2009-09-01

    Full Text Available The aim of this paper was to investigate the anthropometric and strength characteristics of elite male volleyball athletes and determines if differences exist in these characteristics between starters (S and non-starters players (NS. A group of 22 professional male team volleyball players participated in the study and the players were categorized as S (n= 13 and NS (n= 9. Anthropometric characteristics, countermovement jump, overhead medicine ball throwing and maximal dynamic strength were evaluated in all the subjects. Significant diferences in age, hight and weight were noticed between S and NS. There were no significant differences between the two groups in strength and power values, except for squat performance, where S were significant strong than NS. These findings provide normative data for elite male volleyball players competing in specific playing status. From a practical perspective, sport scientists and conditioning professionals should take specicif lower body strength characteristics of volleyball players into account when designing individualized training stauts specific training programmes.

  4. Physical parameters and performance values in starters and non-starters volleyball players: A brief research note

    Directory of Open Access Journals (Sweden)

    M.C. Marques

    2009-01-01

    Full Text Available The aim of this paper was to investigate the anthropometric and strength characteristics of elite male volleyball athletes and determines if differences exist in these characteristics between starters (S and non-starters players (NS. A group of 22 professional male team volleyball players participated in the study and the players were categorized as S (n= 13 and NS (n= 9. Anthropometric characteristics, countermovement jump, overhead medicine ball throwing and maximal dynamic strength were evaluated in all the subjects. Significant diferences in age, hight and weight were noticed between S and NS. There were no significant differences between the two groups in strength and power values, except for squat performance, where S were significant strong than NS. These findings provide normative data for elite male volleyball players competing in specific playing status. From a practical perspective, sport scientists and conditioning professionals should take specicif lower body strength characteristics of volleyball players into account when designing individualized training stauts specific training programmes.

  5. Interaction between the physical forms of starter and forage source on growth performance and blood metabolites of Holstein dairy calves.

    Science.gov (United States)

    Omidi-Mirzaei, H; Azarfar, A; Kiani, A; Mirzaei, M; Ghaffari, M H

    2018-04-11

    The objective of this study was to investigate the effects of the physical forms of starter and forage sources on feed intake, growth performance, rumen pH, and blood metabolites of dairy calves. Forty male Holstein calves (41.3 ± 3.5 kg of body weight) were used (n = 10 calves per treatment) in a 2 × 2 factorial arrangement of treatments with the factors being physical forms of starter (coarse mash and texturized) and forage source [alfalfa hay (AH) and wheat straw (WS)]. Individually housed calves were randomly assigned to 1 of the 4 dietary treatments, including (1) coarsely mashed (CM; coarse ground grains combined with a mash supplement) starter feed with AH (CM-AH), (2) coarsely mashed starter feed with WS (CM-WS), (3) texturized feed starter (TF; includes steam-flaked corn, steam-rolled barley combined with a pelleted supplement) with AH (TF-AH), and (4) TF with WS (TF-WS). Both starters had the same ingredients and nutrient compositions but differed in their physical forms. Calves were weaned on d 56 and remained in the study until d 70. All calves had free access to drinking water and the starter feeding at all times. No interaction was detected between the physical forms of starter feeds and forage source concerning starter intake, dry matter intake, metabolizable energy (ME) intake, average daily gain (ADG)/ME intake, ADG, and feed efficiency (FE). The preweaning and overall starter feed intake, dry matter intake, and ME intake were greater for calves fed TF starter diets than those fed CM starter diets. The ADG/ME intake was greater for calves fed TF starter diets than that fed CM starter. The FE was greater for calves fed TF starter diets compared with those fed CM starter during the preweaning, postweaning, and overall periods. The WS improved FE during the postweaning period compared with AH. The physical form of starter, forage source, and their interaction did not affect plasma glucose, triglycerides, and very low-density lipoprotein

  6. Instant Google Drive starter

    CERN Document Server

    Procopio, Mike

    2013-01-01

    This book is a Starter which teaches you how to use Google Drive practically. This book is perfect for people of all skill levels who want to enjoy the benefits of using Google Drive to safely store their files online and in the cloud. It's also great for anyone looking to learn more about cloud computing in general. Readers are expected to have an Internet connection and basic knowledge of using the internet.

  7. Identification of Coccoidal Bacteria in Traditional Fermented Milk Products from Mongolia, and the Fermentation Properties of the Predominant Species, Streptococcus thermophilus

    Science.gov (United States)

    2015-01-01

    The objective of this study was to identify the coccoidal bacteria present in 188 samples of fermented yaks’, mares’ and cows’ milk products collected from 12 different regions in Mongolia. Furthermore, we evaluated the fermentation properties of ten selected isolates of the predominant species, Streptococcus (S.) thermophiles, during the process of milk fermentation and subsequent storage of the resulting yoghurt at 4℃. Overall, 159 isolates were obtained from 188 samples using M17 agar. These isolates were presumed to be lactic acid bacteria based on their gram-positive and catalase-negative properties, and were identified to species level using 16S rRNA gene sequence analysis. These coccoid isolates were distributed in four genera and six species: Enterococcus (E.) durans, Enterococcus (E.) faecalis, Lactococcus (Lac.) subsp. lactis, Leuconostoc (Leuc.) lactis, Leuconostoc (Leuc.) mesenteroides. subsp. mesenteroides and S. thermophilus. Among these S. thermophilus was the most common species in most samples. From evaluation of the fermentation characteristics (viable counts, pH, titratable acidity [TA]) of ten selected S. thermophilus isolates we could identify four isolates (IMAU 20246, IMAU20764, IMAU20729 and IMAU20738) that were fast acid producers. IMAU20246 produced the highest concentrations of lactic acid and formic acid. These isolates have potential as starter cultures for yoghurt production. PMID:26761898

  8. The flame characteristics of the biogas has produced through the digester method with various starters

    Science.gov (United States)

    Ketut, Caturwati Ni; Agung, Sudrajat; Mekro, Permana; Heri, Haryanto; Bachtiar

    2018-01-01

    Increasing the volume of waste, especially in urban areas is a source of problems in realizing the comfort and health of the environment. It needs to do a good handling of garbage so as to provide benefits for the whole community. Organic waste processing through bio-digester method to produce a biogas as an energy source is an effort. This research was conducted to test the characteristics of biogas flame generated from organic waste processing through digester with various of the starter such as: cow dung, goat manure, and leachate that obtained from the landfill at Bagendung-Cilegon. The flame height and maximum temperature of the flame are measured for the same pressure of biogas. The measurements showed the flame produced by bio-digester with leachate starter has the lowest flame height compared to the other types of biogas, and the highest flame height is given by biogas from digester with cow dung as a starter. The maximum flame temperature of biogas produced by leachate as a starter reaches 1027 °C. This value is 7% lower than the maximum flame temperature of biogas produced by cow dung as a starter. Cow dung was observed to be the best starter compared to goat manure and leachate, but the use of leachate as a starter in producing biogas with biodigester method is not the best but it worked.

  9. Growth and viability of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in traditional yoghurt enriched by honey and whey protein concentrate.

    Science.gov (United States)

    Glušac, J; Stijepić, M; Đurđević-Milošević, D; Milanović, S; Kanurić, K; Vukić, V

    2015-01-01

    The ability of whey protein concentrate (WPC) (1% w/v) and/or honey (2% and 4% w⁄v) to improve lactic acid bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) growth and viability in yoghurt during a 21 day period of storage was investigated. Another focus of this study was to examine fermentation kinetics and post-acidification rates through pH and lactic acid content measurements over the 21 day period. The addition of WPC and acacia honey accelerated fermentation and improved lactic acid bacteria (LAB) growth over the 21 days, but honey proportion did not significantly affect the viability of LAB. Moreover, adding honey and WPC did not support the overproduction of lactic acid, which positively influenced yoghurt stability during the 21 day storage period.

  10. Production Of Bio fuel Starter From Biomass Waste Using Rocking Kiln Fluidized Bed System

    International Nuclear Information System (INIS)

    Mohamad Azman Che Mat Isa; Muhd Noor Muhd Yunus; Zulkafli Ghazali; Mohd Zaid Mohamed; Phongsakorn, P.T.; Mohamad Puad Abu

    2014-01-01

    The biggest biomass source in Malaysia comes from oil palm industry. According to the statistic in 2010, Malaysia produced 40 million tones per year of biomass of which 30 million tones of biomass originated from the oil palm industries. The biomass waste such as palm kernel shell can be used to produce activated carbon and bio fuel starter. A new type of rotary kiln, called Rocking Kiln Fluidized Bed (RKFB) was developed in Nuclear Malaysia to utilize the large amount of the biomass to produce high value added products. This system is capable to process biomass with complete combustion to produce bio fuel starter. With this system, the produced charcoal has calorific value, 33MJ/ kg that is better than bituminous coal with calorific value, 25-30 MJ/ kg. In this research, the charcoals produced were further used to produce the bio fuel starter. This paper will elaborate the experimental set-up of the Rocking Kiln Fluidized Bed (RKFB) for bio fuel starter production and the quality of the produced bio fuel starter. (author)

  11. Application of autochthonous mixed starter for controlled Kedong sufu fermentation in pilot plant tests.

    Science.gov (United States)

    Feng, Zhen; Xu, Miao; Zhai, Shuang; Chen, Hong; Li, Ai-li; Lv, Xin-tong; Deng, Hong-ling

    2015-01-01

    Traditional sufu is fermented by back-slopping and back-slopping has many defects. The objective of this study was to apply autochthonous mixed starter to control Kedong sufu fermentation. Sufu was manufactured using back-slopping (batch A) and autochthonous mixed starter (batch B) with Kocuria kristinae F7, Micrococcus luteus KDF1, and Staphylococcus carnosus KDFR1676. Considering physicochemical properties of sufu, 150-day sufu samples from batch A and 90-day sufu samples from batch B met the standard requirements, respectively. Considering sensory characteristics of sufu, 150-day sufu samples from batch A and 90-day sufu samples from batch B showed no significant differences (P > 0.05). The maturation period of sufu was shortened by 60 d. Profiles of free amino acids and peptides partly revealed the mechanism of typical sensory quality and shorter ripening time of sufu manufactured by autochthonous mixed starter. In final products, content of total biogenic amines was reduced by 48%. Autochthonous mixed starter performed better than back-slopping. Fermentation had a positive influence on the quality, safety, and sensory properties of sufu. The application of autochthonous mixed starter does not change the sensory characteristics of traditional fermented sufu. In addition, it reduces maturation period and improves their homogeneity and safety. It is possible to substitute autochthonous mixed starter for back-slopping in the manufacture of sufu. © 2014 Institute of Food Technologists®

  12. Interaction between the physical form of the starter feed and straw provision on growth performance of Holstein calves.

    Science.gov (United States)

    Terré, M; Castells, Ll; Khan, M A; Bach, A

    2015-02-01

    Two experiments were conducted to assess the effect of physical form of a starter feed with or without straw supplementation on growth performance of Holstein calves. In experiment 1, a total of 32 calves were randomly assigned at 7 d of age to texturized starter feed (containing rolled barley, corn, and oats) without straw, texturized starter feed with chopped straw, and pelleted starter feed with chopped straw. All calves were offered 4 L of pasteurized whole milk twice daily from 7 to 35 d of age, 2 L of milk twice daily from 36 to 42 d of age, and 2 L of milk from 43 to 49 d of age. Animals were weaned at 50 d of age, and the study finished when calves were 63 d old. In experiment 2, a total of 60 calves (8 d of age) were randomly assigned to texturized starter feed (containing whole corn) without straw, pelleted starter feed without straw, and pelleted starter feed with chopped straw. All calves were offered the same milk replacer (MR; 23% crude protein and 19.5 fat) at 11% dry matter concentration, 4 L/d of MR until 14 d of age, 6 L/d of MR from 14 to 37 d, 3 L/d of MR from 38 to 44 d, and 1.5 L/d of MR from 45 to 52 d of age. The experiment finished when calves were 58 d old (1 wk after weaning). Rumen liquid pH was measured after weaning. In both studies, calves were individually housed in pens on sawdust bedding and starter feed and chopped straw were offered free choice in separate buckets. In experiment 1, starter feed and straw intake and growth did not differ among treatments. However, calves receiving straw showed a greater rumen pH compared with those not receiving straw. In experiment 2, pelleted started feed supplemented with straw fostered an increase in solid feed intake (as percentage of body weight) compared with a pelleted or texturized starter feed without straw supplementation. However, calves that received the texturized starter feed containing whole corn had rumen pH similar to those fed a pelleted starter feed with straw. Feeding a

  13. Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria

    Directory of Open Access Journals (Sweden)

    Blaženka Kos

    2010-01-01

    Full Text Available The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the production of metabolites such as organic acids (lactic and acetic acid, hydrogen peroxide, ethanol, diacetyl, acetaldehyde, acetoine, carbon dioxide, reuterin, reutericyclin and bacteriocins. The potential of using bacteriocins of lactic acid bacteria, primarily used as biopreservatives, represents a perspective, alternative antimicrobial strategy for continuously increasing problem with antibiotic resistance. Another strategy in resolving this problem is an application of probiotics for different gastrointestinal and urogenital infection therapies.

  14. Instant MinGW starter

    CERN Document Server

    Shpigor, Ilya

    2013-01-01

    This is a Starter guide designed to enable the reader to start using MinGW to develop Microsoft Windows applications as quickly, and as efficiently, as possible. This book is for C and C++ developers who are looking for new and effective instruments to use in application development for Microsoft Windows. No experience of MinGW is needed: this book will guide you through the essentials to get you using the software like a pro in a matter of hours.

  15. Starting the aircraft engines and gas-turbine drive by means of electric starter

    Directory of Open Access Journals (Sweden)

    І.М. Іщенко

    2004-04-01

    Full Text Available  In the article the questions of the starting the aircraft engines and gas-turbine drive by means of electric starter is considered. In the same way in the article are determined the main requirements to steady-state converter for feeding electric starter.

  16. Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese

    DEFF Research Database (Denmark)

    Østergaard, Nina Bjerre; Eklöw, Annelie; Dalgaard, Paw

    2014-01-01

    bacteria fromadded starter culturewere on average predicted to grow16% faster than observed (Bf of 1.16 and Af of 1.32) and growth of the diacetyl producing aromaculturewas on average predicted 9% slower than observed (Bf of 0.91 and Af of 1.17). The acceptable simulation zone method showed the new models...

  17. Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production.

    Science.gov (United States)

    Saxami, Georgia; Papadopoulou, Olga S; Chorianopoulos, Nikos; Kourkoutas, Yiannis; Tassou, Chrysoula C; Galanis, Alex

    2016-05-04

    A molecular method for efficient and accurate detection and identification of two potential probiotic lactobacilli strains isolated from fermented olives, namely Lactobacillus pentosus B281 and Lb. plantarum B282, was developed in the present study. Random Amplified Polymorphic DNA (RAPD) analysis was performed, and strain specific primers were designed and applied in a multiplex polymerase chain reaction (PCR) assay. The specificity of the assay was tested and successfully confirmed in 27 and 22 lactobacilli strains for Lb. pentosus B281 and Lb. plantarum B282, respectively. Moreover, the two strains were used as starter cultures in yogurt production. Cell enumeration followed by multiplex PCR analysis demonstrated that the two strains were present in yogurt samples at levels ≥6 log CFU/g even after 35 days of storage at 4 °C. Microbiological analysis showed that lactobacilli and streptococci were present within usual levels, whereas enterobacteriaceae and yeast/mold counts were not detected as expected. Although the pH values of the novel products were slightly lower than the control ones, the yogurt containing the probiotic cultures scored similar values compared to the control in a series of sensory tests. Overall, these results demonstrated the possible use of the two strains as starter adjuncts in the production of yogurt with potential probiotic properties.

  18. Photographic and LMA observations of a blue starter over a New Mexico thunderstorm

    Science.gov (United States)

    Edens, H. E.; Krehbiel, P. R.; Rison, W.; Hunyady, S. J.

    2010-12-01

    On the evening of August 3, 2010 we photographed a blue starter over an electrically active storm complex about 120 km to the WNW of Langmuir Laboratory in central New Mexico. The event occurred close to a broad overshooting top at an altitude of 15 km above MSL. It was also observed visually and detected by the Lightning Mapping Array (LMA) deployed around the mountaintop observatory. The blue starter appears as a white-blue leader channel propagating away from the storm top not straight upward but at a large angle from vertical, slightly curving upward and transitioning to an increasingly diffuse blue glow. In addition to this leader, a more diffuse glow of blue light from one or two additional leaders is seen in the background. The curved channel of the main leader and the fact that it did not propagate along a straight path upward indicates that a relatively strong local electric field near the storm top existed that dictated leader propagation and direction rather than the large-scale storm electric field. The visible part of the starter is estimated to have developed to about 1 km above the storm top. From the LMA data we infer that the blue starter was a screening layer discharge that initiated between upper positive charge and a negatively charged screening layer. A negative leader appears to initiate at 15 km altitude and propagates downward for 2 to 3 km, after which scattered and ill-defined activity occurred in the cloud between 10 to 15 km altitude. This indicates that the visible part of the blue starter emanating out of the storm top, which was photographed but not detected by the LMA, was positive breakdown. The event lasted for 100 ms in the LMA data. The storm where the starter occurred in was producing predominantly intracloud (IC) flashes at a rate of about 20 per minute. The starter itself occurred independently of other discharges in the storm about 4 seconds after a normal polarity IC flash. About 5 minutes after the first blue starter, a

  19. Performance changes in NBA basketball players vary in starters vs. nonstarters over a competitive season.

    Science.gov (United States)

    Gonzalez, Adam M; Hoffman, Jay R; Rogowski, Joseph P; Burgos, William; Manalo, Edwin; Weise, Keon; Fragala, Maren S; Stout, Jeffrey R

    2013-03-01

    The purpose of this study was to compare starters (S) with nonstarters (NS), on their ability to maintain strength, power, and quickness during a competitive National Basketball Association (NBA) season. Twelve NBA players were assessed at the beginning and end of the competitive season. However, because of trades and injury, only 7 (S = 4, NS = 3) players (28.2 ± 3.4 years; 200.9 ± 9.4 cm; 104.7 ± 13.9 kg; 7.2 ± 1.9% body fat) participated in both testing sessions and underwent analysis. Anthropometric performance (repetitive vertical jump power [VJP], squat power [SQT power], and reaction time) and subjective feelings of energy, focus, alertness, and fatigue were recorded during each testing session. Results were interpreted using magnitude-based statistics to make inferences on true differences between starters and nonstarters using the unequal variances t-statistic. Starters played an average of 27.8 ± 6.9 minutes per game and nonstarters played an average of 11.3 ± 7.0 minutes per game. During the course of the season, changes in VJP indicated that starters were likely to increase VJP (Δ = 77.3 ± 78.1 W) compared to nonstarters (Δ= -160.0 ± 151.0 W). There also appeared to be a possible beneficial effect on maintaining reaction time in starters (Δ = 0.005 ± 0.074 seconds) compared with nonstarters (Δ = 0.047 ± 0.073 seconds). In addition, no clear differences in ΔSQT power were seen between starters (Δ = 110.8 ± 141.4 W) and nonstarters (Δ = 143.5 ± 24.7 W). Changes in subjective feelings of energy indicated that starters were very likely to maintain their energy over the course of a season. It also appeared possible that starters were able to have a more positive response to subjective measures of fatigue and alertness than nonstarters, with only trivial differences between starters and nonstarters in regards to maintaining focus. Results of this study suggest that NBA players may enhance lower-body power, repetitive jump ability, and

  20. Instant Metasploit starter

    CERN Document Server

    Ranganath, Karthik

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. Instant Metasploit Starter is a fast-paced introductory guide designed to give you all the information you need to start as a smart ethical hacker, and defend your world from attacks instantly.This book is designed for security enthusiasts who are more interested in getting hands-on experience rather than reading just theory. It is also for anyone who is aware of the Metasploit framework and wishes to understand it better and start using it inst

  1. Energy Management Curriculum Starter Kit

    Energy Technology Data Exchange (ETDEWEB)

    Turner, W.C.

    1987-02-01

    The Energy Management Curriculum Starter Kit was designed to help engineering educators develop and teach energy management courses. Montana State University and Oklahoma State University courses are embodied in the model curriculum given. The curricula offered at many other universities throughout the United States are also presented. The kit was designed specifically to train engineering students to be good energy managers. Courses at both the undergraduate and postgraduate level are presented.

  2. A low-fat yoghurt supplemented with a rooster comb extract on muscle joint function in adults with mild knee pain: a randomized, double blind, parallel, placebo-controlled, clinical trial of efficacy.

    Science.gov (United States)

    Solà, Rosa; Valls, Rosa-Maria; Martorell, Isabel; Giralt, Montserrat; Pedret, Anna; Taltavull, Núria; Romeu, Marta; Rodríguez, Àurea; Moriña, David; Lopez de Frutos, Victor; Montero, Manuel; Casajuana, Maria-Carmen; Pérez, Laura; Faba, Jenny; Bernal, Gloria; Astilleros, Anna; González, Roser; Puiggrós, Francesc; Arola, Lluís; Chetrit, Carlos; Martinez-Puig, Daniel

    2015-11-01

    Preliminary results suggested that oral-administration of rooster comb extract (RCE) rich in hyaluronic acid (HA) was associated with improved muscle strength. Following these promising results, the objective of the present study was to evaluate the effect of low-fat yoghurt supplemented with RCE rich in HA on muscle function in adults with mild knee pain; a symptom of early osteoarthritis. Participants (n = 40) received low-fat yoghurt (125 mL d(-1)) supplemented with 80 mg d(-1) of RCE and the placebo group (n = 40) consumed the same yoghurt without the RCE, in a randomized, controlled, double-blind, parallel trial over 12 weeks. Using an isokinetic dynamometer (Biodex System 4), RCE consumption, compared to control, increased the affected knee peak torque, total work and mean power at 180° s(-1), at least 11% in men (p < 0.05) with no differences in women. No dietary differences were noted. These results suggest that long-term consumption of low-fat yoghurt supplemented with RCE could be a dietary tool to improve muscle strength in men, associated with possible clinical significance. However, further studies are needed to elucidate reasons for these sex difference responses observed, and may provide further insight into muscle function.

  3. Daqu - a traditional Chinese liquor fermentation starter

    NARCIS (Netherlands)

    Zheng, X.; Rezaei Tabrizi, M.; Nout, M.J.R.; Han, B.

    2011-01-01

    Chinese liquor is one of the world's oldest distilled alcoholic beverages, and it is typically obtained with the use of Daqufermentation starters. Daqu is a saccharifying and fermenting agent, having a significant impact on the flavour of the product. Daqucan be categorized according to maximum

  4. Efficacies of Various Anaerobic Starter Seeds for Biogas Production from Different Types of Wastewater

    Directory of Open Access Journals (Sweden)

    Pawinee Chaiprasert

    2017-01-01

    Full Text Available Various anaerobic starter seeds from different sources were investigated for their efficacies in treatment of different types of wastewater. Six combinations of starter seeds and wastewaters were selected out of 25 combination batch experiments and operated in semicontinuous reactors. It was noticed that the efficacies of various anaerobic starter seeds for biogas production from different types of wastewater in terms of reactor performance and stability were depended on wastewater characteristics and F/M ratio affecting microbial community and their microbial activities. However, exogenous starter seed can be used across different types of wastewater with or without acclimatization. Four reactors reached the targeted OLR of 2 kg COD/m3·d with high performance and stability except for concentrated rubber wastewater (RBw, even using high active starter seeds of cassava starch (CSs and palm oil (POs. The toxic compounds in RBw such as ammonia and sulfate might also adversely affect methanogenic activity in CSsRBw and POsRBw reactors. DGGE analysis showed that propionate utilizers, Smithella propionica strain LYP and Syntrophus sp., were detected in all samples. For Archaea domain, methylotrophic, hydrogenotrophic, and acetoclastic methanogens were also detected. Syntrophic relationships were assumed between propionate utilizers and methanogens as acetate/H2 producers and utilizers, respectively.

  5. Effects of time of change from broiler starter to broiler finisher diet on ...

    African Journals Online (AJOL)

    A study was conducted to determine the effect of time of change from broiler starter ration (BSR) to broiler finisher ration (BFR) on growth performance and economy of gain of meat- type chickens. Six hundred Abor Acres broiler chickens were used in an 8-week study in which same starter and finisher diets were fed but at ...

  6. Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry.

    Science.gov (United States)

    de Souza, Geany Targino; de Carvalho, Rayssa Julliane; de Sousa, Jossana Pereira; Tavares, Josean Fechine; Schaffner, Donald; de Souza, Evandro Leite; Magnani, Marciane

    2016-02-01

    This study assessed the inhibitory effects of the essential oil from Origanum vulgare L. (OVEO) on Staphylococcus aureus, Listeria monocytogenes, and a mesophilic starter coculture composed of lactic acid bacteria (Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris) in Brazilian coalho cheese systems. The MIC of OVEO was 2.5 μl/ml against both S. aureus and L. monocytogenes and 0.6 μl/ml against the tested starter coculture. In cheese broth containing OVEO at 0.6 μl/ml, no decrease in viable cell counts (VCC) of both pathogenic bacteria was observed, whereas the initial VCC of the starter coculture decreased approximately 1.0 log CFU/ml after 24 h of exposure at 10°C. OVEO at 1.25 and 2.5 μl/ml caused reductions of up to 2.0 and 2.5 log CFU/ml in S. aureus and L. monocytogenes, respectively, after 24 h of exposure in cheese broth. At these same concentrations, OVEO caused a greater decrease of initial VCC of the starter coculture following 4 h of exposure. Higher concentrations of OVEO were required to decrease the VCC of all target bacteria in semisolid coalho cheese slurry compared with cheese broth. The VCC of Lactococcus spp. in coalho cheese slurry containing OVEO were always lower than those of pathogenic bacteria under the same conditions. These results suggest that the concentrations of OVEO used to control pathogenic bacteria in semihard cheese should be carefully evaluated because of its inhibitory effects on the growth of starter lactic acid cultures used during the production of the product.

  7. Interaction between milk allowance and fat content of the starter feed on performance of Holstein calves.

    Science.gov (United States)

    Araujo, G; Terré, M; Bach, A

    2014-10-01

    Sixty-six Holstein male calves [42 ± 6.0 kg of body weight (BW) and 12 ± 3.1 d of age] were housed individually and allocated to 1 of 4 treatments following a 2 × 2 factorial complete randomized design to assess the potential interaction between milk replacer (MR) allowance and fat content in the starter feed. Thus, 4 treatments were evaluated: a low-fat (4.1% fat; LF) starter feed offered along with 4 L/d of MR (4 LF), a high-fat (11.2% fat; HF) starter feed plus 4 L/d of MR (4 HF), a LF starter feed offered with 6 L/d of MR (6LF), and an HF starter feed offered with 6 L/d of MR (6 HF). Calves were fed either 4 or 6 L/d of MR (25% crude protein and 19.2% fat) in 2 offers (0800 and 1630 h) and had ad libitum access to either an LF or an HF starter feed (21.4 and 22.3% crude protein). Calves were weaned at wk 6 of study by halving the daily MR allowance for 1 wk. Individual MR and starter feed intakes were recorded daily and BW was determined weekly. A glucose tolerance test was performed on d 30 of study to evaluate the effects of increased energy provision on glucose metabolism. Apparent feed digestibility was measured for the last 5 d of study. Overall, fat content of starter feed had no effect on solid feed intake. However, during wk 8 of study (after weaning), calves in the LF treatment had greater starter feed intake than HF calves. Calves on 6 L/d of MR had greater BW than calves fed 4 L/d from the second week of study until weaning. After weaning, 6 LF calves had lesser BW than 6 HF calves. Calves on 6 L/d of MR had greater average daily gain than calves fed 4 L/d, and 6 HF calves tended to have the greatest average daily gain. Glucose clearance rate tended to be lesser for HF than for LF calves. In conclusion, offering 6 L/d of MR increased growth performance before weaning and, when offering 6 L/d of MR, feeding a high-fat starter feed resulted in the greatest BW after weaning. Copyright © 2014 American Dairy Science Association. Published by Elsevier

  8. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products.

    Science.gov (United States)

    Vinderola, C G; Mocchiutti, P; Reinheimer, J A

    2002-04-01

    Interactions among lactic acid starter and probiotic bacteria were investigated to establish adequate combinations of strains to manufacture probiotic dairy products. For this aim, a total of 48 strains of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium spp. (eight of each) were used. The detection of bacterial interactions was carried out using the well-diffusion agar assay, and the interactions found were further characterized by growth kinetics. A variety of interactions was demonstrated. Lb. delbrueckii subsp. bulgaricus was found to be able to inhibit S. thermophilus strains. Among probiotic cultures, Lb. acidophilus was the sole species that was inhibited by the others (Lb. casei and Bifidobacterium). In general, probiotic bacteria proved to be more inhibitory towards lactic acid bacteria than vice versa since the latter did not exert any effect on the growth of the former, with some exceptions. The study of interactions by growth kinetics allowed the setting of four different kinds of behaviors between species of lactic acid starter and probiotic bacteria (stimulation, delay, complete inhibition of growth, and no effects among them). The possible interactions among the strains selected to manufacture a probiotic fermented dairy product should be taken into account when choosing the best combination/s to optimize their performance in the process and their survival in the products during cold storage.

  9. Optimization of flavored drinking yoghurt formula containing fig syrup and Bacillus coagulans and evaluation of some physicochemical characteristics and its overall acceptability

    Directory of Open Access Journals (Sweden)

    D Jafarpour

    2018-03-01

    Conclusion: Drinking yoghurt containing 10% pectin fig syrup and 1% has higher score of physicochemical properties and overall acceptability than other received samples; so this product can be introduced as a probiotic dairy and nutritious drink.

  10. Optimization of flavored drinking yoghurt formula containing date syrup and Bacillus coagulans and evaluation of some physicochemical characteristics and its overall acceptability

    Directory of Open Access Journals (Sweden)

    D Jafarpour

    2018-03-01

    Conclusion: Drinking yoghurt containing 10% pectin date syrup and 1% has higher score of physicochemical properties and overall acceptability than other received samples; so this product can be introduced as a probiotic dairy and nutritious drink

  11. Effects of the daily consumption of protein enriched bread and protein enriched drinking yoghurt on the total protein intake in older adults in a rehabilitation centre: a single blind randomised controlled trial.

    Science.gov (United States)

    van Til, A J; Naumann, E; Cox-Claessens, I J H M; Kremer, S; Boelsma, E; de van der Schueren, M A E

    2015-05-01

    To investigate the effects of protein enriched bread and drinking yoghurt, substituting regular products, on the total protein intake and the distribution of protein intake over the day in older adults. A single blind randomised controlled trial. Rehabilitation centre. Older adults (≥ 55 years) admitted to a rehabilitation centre after hospital discharge (n=34). Participants received a high protein diet (protein enriched bread and protein enriched drinking yoghurt; n=17) or a regular diet (regular bread and regular drinking yoghurt; n=17) for three consecutive weeks. Total protein intake and protein intake per meal, measured twice weekly over a three weeks period (six measurements per participant). Compared with controls, patients who received the protein enriched products had a significantly higher protein intake (115.3 g/d vs 72.5 g/d, Pconsumption of protein enriched products improves protein distribution over the day.

  12. Dadih Susu Sapi Hasil Fermentasi Berbagai Starter Bakteri Probiotik yang Disimpan pada Suhu Rendah: II. Karakteristik Fisik, Organoleptik dan Mikrobiologi

    Directory of Open Access Journals (Sweden)

    E. Taufik

    2005-04-01

    Full Text Available This research was conducted to investigate physical, organoleptical and microbiological characteristics of dadih from cow milk fermented with different combinations of probiotic starter bacteria and stored at low temperature. The concentration of starter used to make dadih was 3% with equal comparison between starters. The combinations of probiotic starter bacteria were (L. plantarum (A1, L. plantarum + L. acidophilus (A2, L. plantarum + B. bifidum (A3 and L. plantarum + L. acidophilus + B. bifidum (A4 and stored at low temperatures (refrigerator for 0, 7 and 14 days. The observed variables were viscosity, total lactic acid bacteria, total Bifidobacterium bifidum and organoleptic properties (color, aroma, taste and firmness. The result showed that combinations of probiotic starter bacteria did not affect significantly (P>0.05 viscosity and total Bificobacterium bifidum of dadih at H-0 (before storage, but affect significantly (P<0.05 total lactic acid bacteria. The characteristics of dadih during 14 days of storage in low temperature showed that combinations of starter did not significantly affect viscosity but storage time affect significantly (P<0.05. Total Bificobacterium bifidum was not affected significantly by either starter combination or storage time.Total lactic acid bacteria was significantly affected (P<0.05 by storage time and very significantly affected (P<0.01 by starter combinations. A4 starter combination (L. plantarum + L. acidophilus + B. bifidum has the most preference modus value for firmness, color, flavor and aroma according to panelist test result. Among those four organoleptic parameters, only aroma was affected significantly by starter combination.

  13. Instant Microsoft Forefront UAG mobile configuration starter

    CERN Document Server

    Volpe, Fabrizio

    2013-01-01

    A no-nonsense Starter guide, designed to give you maximum guidance with minimum fuss. This book is written for system administrators, I.T. professionals, unified communication technicians, and decision makers, in general. No knowledge of UAG is required to understand the book and start setting up UAG immediately.

  14. Die Starter: A New System to Manage Early Feasibility in Sheet Metal Forming

    Science.gov (United States)

    Narainen, Rodrigue; Porzner, Harald

    2016-08-01

    Die Starter, a new system developed by ESI Group, allows the user to drastically reduce the number of iterations during the early tool process feasibility. This innovative system automatically designs the first quick die face, generating binder and addendum surfaces (NURBS surfaces) by taking account the full die process. Die Starter also improves the initial die face based on feasibility criteria (avoiding splits, wrinkles) by automatically generating the geometrical modifications of the binder and addendum and the bead restraining forces with minimal material usage. This paper presents a description of the new system and the methodology of Die Starter. Some industrial examples are presented from the part geometry to final die face including automatic developed flanges, part on binder and inner binder.

  15. Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt Estabilidade de Lactobacillus acidophilus e Bifidobacterium lactis nas formas livre e imobilizada em leite acidificado e de B. lactis imobilizado em iogurte

    Directory of Open Access Journals (Sweden)

    Carlos Raimundo Ferreira Grosso

    2004-06-01

    Full Text Available This study evaluated the stability of Bifidobacterium lactis (Bb-12 and of Lactobacillus acidophilus (La-05 both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8. The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2, during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media (modified MRS agar and Reinforced Clostridial Agar plus Prussian Blue for counting of B. lactis in yoghurt was determined. Lee's agar was used to count Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus when B. lactis were counted in the MRS medium. B. lactis and L. acidophilus in both free and immobilized forms presented satisfactory rates of survival in milk and acidified milk because the average reduction of the population was only one log cycle after 21 days of storage. The number of viable cells of immobilized B. lactis in yoghurt presented a gradual decline throughout the storage period, passing from 10(8 cfu/ml to no count after 28 days of storage. When the cultures were not in equilibrium just the selective medium was efficient in counting B. lactis in yoghurt. The results showed that both microorganisms can be added to milk and acidified milk, because their population was only slightly affected during storage. The presence of traditional culture of yoghurt seems to be harmful for survival of immobilized B. lactis and the immobilization in calcium alginate failed as an effective barrier to protect the cells in all analysed treatments.Este trabalho avaliou a estabilidade de Bifidobacterium lactis (Bb-12 e de Lactobacillus acidophilus (La-05 nas formas livre e imobilizada em alginato de cálcio, em leite e leite acidificado (pHs 5.0, 4.4 e 3.8, e a estabilidade de B. lactis imobilizado em iogurte (fermentado até pH 4.2, durante 28 dias de estocagem refrigerada. Também foi estudada a eficiência de dois meios de cultura (ágar MRS modificado e

  16. Effects of Feeding Levels of Starter on Weaning Age, Performance, Nutrient Digestibility and Health Parameters in Holstein Dairy Calves

    Directory of Open Access Journals (Sweden)

    J. Ghassemi Nejad

    2013-06-01

    Full Text Available To evaluate the effects of feeding four different levels of starter in male Holstein dairy calves, a completely randomized study was conducted, using 28 calves with initial body weight of 40.5±2.4 kg. The animals were fed iso-nitrogenous starter and were weaned when they consumed 350, 500, 650 and 800 g/d of starter for 3 d consecutively. Starter and water were available ad-libitum throughout the experiment. Body weight at pre-weaning (less than 5 wk and post-weaning (8 wk was lower in calves that received 350 g/d of starter than in the other treatments (p0.05. Dry matter, organic matter and crude protein digestibilities were lower in calves that received 350 g/d of starter compared with other treatments (p0.05.Treatments had no significant effect on time of starting rumination, respiratory score, and days of drug administration for pneumonia. There were no meaningful differences in feces, fecal odor scores, body temperature, and days of drug administration for diarrhea among all treatments (p>0.05. Total dry matter intake at the end of experiment showed no significant difference among calves fed 600 and 800 g/d of starter, but calves fed 350 and 500 g/d of starter showed more dry matter (DM intake than calves in the 600 and 800 g/d groups (p<0.05.

  17. Yoghurt production from camel (Camelus dramedarius milk fortified with samphire molasses and different colloids

    Directory of Open Access Journals (Sweden)

    Nazan Kavas

    2016-01-01

    Full Text Available In this study, yoghurt was produced from camel (Camelus dramedarius milk with whey protein isolate (3 % w/v and fortified with 3 % (w/v traditional samphire molasses (TSM (YTSM, 3 % (w/v TSM+0.1% (w/v κ-carrageenan (YTSMC or 3 % (w/v TSM+0.05 % (w/v xanthan gum (YTSMX. In yoghurt samples, physical-chemical properties, texture, color and sensory analysis were determined on the 1st, 5th, 10th and 14th days of storage, while total phenolics (TF levels were determined on the 14th, 24th, 32nd, 48th, 72nd, 120th, 240th and 336th hours of storage. In all samples during storage, hardness and viscosity increased along with the acidity increase, although the increases in YTSM and YTSMC were lower than in YTSMX. In YTSMX, in spite of the increase in acidity after the 1st day, serum separation was very low while viscosity and hardness values were higher compared to the other samples. YTSMX was found to be superior to the other samples in terms of physicochemical, textural, microbiological and sensory properties. Total phenolic contents and L*a*b* levels increased in all samples throughout storage, the highest values of which were in YTSMX. After the 5th day of the storage, Lactobacillus delbrueckii subsp. bulgaricus became the dominant microbial flora. After the 5th day of storage, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus levels were highest in YTSMX.

  18. Haematological and biochemical responses of starter broiler ...

    African Journals Online (AJOL)

    A study was conducted to investigate the haematological and biochemical responses of starter broiler chickens fed copper and probiotics supplemented diets. A total of 180-day old Marshal broiler chicks were randomly allotted to six treatment groups of 30 birds each. The treatments were divided into three replicates of ten ...

  19. Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production

    Directory of Open Access Journals (Sweden)

    Georgia Saxami

    2016-05-01

    Full Text Available A molecular method for efficient and accurate detection and identification of two potential probiotic lactobacilli strains isolated from fermented olives, namely Lactobacillus pentosus B281 and Lb. plantarum B282, was developed in the present study. Random Amplified Polymorphic DNA (RAPD analysis was performed, and strain specific primers were designed and applied in a multiplex polymerase chain reaction (PCR assay. The specificity of the assay was tested and successfully confirmed in 27 and 22 lactobacilli strains for Lb. pentosus B281 and Lb. plantarum B282, respectively. Moreover, the two strains were used as starter cultures in yogurt production. Cell enumeration followed by multiplex PCR analysis demonstrated that the two strains were present in yogurt samples at levels ≥6 log CFU/g even after 35 days of storage at 4 °C. Microbiological analysis showed that lactobacilli and streptococci were present within usual levels, whereas enterobacteriaceae and yeast/mold counts were not detected as expected. Although the pH values of the novel products were slightly lower than the control ones, the yogurt containing the probiotic cultures scored similar values compared to the control in a series of sensory tests. Overall, these results demonstrated the possible use of the two strains as starter adjuncts in the production of yogurt with potential probiotic properties.

  20. The development of tobacco use in adolescence among "snus starters" and "cigarette starters": an analysis of the Swedish "BROMS" cohort.

    Science.gov (United States)

    Galanti, Maria Rosaria; Rosendahl, Ingvar; Wickholm, Seppo

    2008-02-01

    Whether the use of smokeless tobacco can facilitate the transition to cigarette smoking and/or to prolonged tobacco use in adolescence is unclear. We analyzed data from a cohort of 2,938 Swedish adolescents, with six follow-up assessments of tobacco use between the ages of 11 and 18 years. The majority of tobacco users (70%) started by smoking cigarettes, 11% took up snus before smoking, and 19% used both tobacco types close in time. Ever users of tobacco at baseline had a higher risk of being current smokers and/or smokeless tobacco users at the end of follow-up compared with never users, with the highest excess relative risk for "mixed users." Adolescents who initiated tobacco use with cigarettes had a non-significantly increased probability to end up as current smokers compared with snus starters (adjusted OR=1.42; 95% CI 0.98-2.10) The OR of smoking for "mixed starters" was 2.54 (95% CI 1.68-3.91). The risk of becoming current user of any tobacco was also significantly enhanced for "mixed starters." Marked sex differences were observed in these associations, as initiation with cigarettes rather than with snus predicted current smoking or tobacco use only among females. Progression of tobacco use in adolescence is not predicted by onset with snus or cigarettes, but rather by initiation with both tobacco types close in time and/or at young age. The proportion of adolescent smoking prevalence attributable to a potential induction effect of snus is likely small.

  1. Performance and Metabolism of Calves Fed Starter Feed Containing Sugarcane Molasses or Glucose Syrup as a Replacement for Corn

    Directory of Open Access Journals (Sweden)

    C. E. Oltramari

    2016-07-01

    Full Text Available The aim of this study was to evaluate the effect of replacing corn grain for sugar cane molasses (MO or glucose syrup (GS in the starter concentrate on performance and metabolism of dairy calves. Thirty-six individually housed Holstein male calves were blocked according to weight and date of birth and assigned to one of the starter feed treatments, during an 8 week study: i starter containing 65% corn with no MO or GS (0MO; ii starter containing 60% corn and 5% MO (5MO; iii starter containing 55% corn and 10% MO (10MO; and iv starter containing 60% corn and 5% GS (5GS. Animals received 4 L of milk replacer daily (20 crude protein, 16 ether extract, 12.5% solids, divided in two meals (0700 and 1700 h. Starter and water were provided ad libitum. Starter intake and fecal score were monitored daily until animals were eight weeks old. Body weight and measurements (withers height, hip width and heart girth were measured weekly before the morning feeding. From the second week of age, blood samples were collected weekly, 2 h after the morning feeding, for glucose, β-hydroxybutyrate and lactate determination. Ruminal fluid was collected at 4, 6, and 8 weeks of age using an oro-ruminal probe and a suction pump for determination of pH and short-chain fatty acids (SCFA. At the end of the eighth week, animals were harvested to evaluate development of the proximal digestive tract. The composition of the starter did not affect (p>0.05 concentrate intake, weight gain, fecal score, blood parameters, and rumen development. However, treatment 5MO showed higher (p0.05. Thus, it can be concluded that the replacement of corn by 5% or 10% sugar cane molasses or 5% GS on starter concentrate did not impact performance, however it has some positive effects on rumen fermentation which may be beneficial for calves with a developing rumen.

  2. Performance and Metabolism of Calves Fed Starter Feed Containing Sugarcane Molasses or Glucose Syrup as a Replacement for Corn.

    Science.gov (United States)

    Oltramari, C E; Nápoles, G G O; De Paula, M R; Silva, J T; Gallo, M P C; Pasetti, M H O; Bittar, C M M

    2016-07-01

    The aim of this study was to evaluate the effect of replacing corn grain for sugar cane molasses (MO) or glucose syrup (GS) in the starter concentrate on performance and metabolism of dairy calves. Thirty-six individually housed Holstein male calves were blocked according to weight and date of birth and assigned to one of the starter feed treatments, during an 8 week study: i) starter containing 65% corn with no MO or GS (0MO); ii) starter containing 60% corn and 5% MO (5MO); iii) starter containing 55% corn and 10% MO (10MO); and iv) starter containing 60% corn and 5% GS (5GS). Animals received 4 L of milk replacer daily (20 crude protein, 16 ether extract, 12.5% solids), divided in two meals (0700 and 1700 h). Starter and water were provided ad libitum. Starter intake and fecal score were monitored daily until animals were eight weeks old. Body weight and measurements (withers height, hip width and heart girth) were measured weekly before the morning feeding. From the second week of age, blood samples were collected weekly, 2 h after the morning feeding, for glucose, β-hydroxybutyrate and lactate determination. Ruminal fluid was collected at 4, 6, and 8 weeks of age using an oro-ruminal probe and a suction pump for determination of pH and short-chain fatty acids (SCFA). At the end of the eighth week, animals were harvested to evaluate development of the proximal digestive tract. The composition of the starter did not affect (p>0.05) concentrate intake, weight gain, fecal score, blood parameters, and rumen development. However, treatment 5MO showed higher (p0.05). Thus, it can be concluded that the replacement of corn by 5% or 10% sugar cane molasses or 5% GS on starter concentrate did not impact performance, however it has some positive effects on rumen fermentation which may be beneficial for calves with a developing rumen.

  3. Sensory quality evaluation of whey-based beverages

    Directory of Open Access Journals (Sweden)

    Veronika Legarová

    2010-12-01

    Full Text Available Whey as a by-product of the cheese industry is a source of biological and functional valuable proteins. The aim of this research was to evaluate the commercial potential of whey-based dairy beverages containing a definite amount of semi-skimmed milk addition. The purpose of this paper was to improve the whey flavour via its fermentation by commercial yogurt starter cultures, and via 25 % and 50 % of milk addition. The course of fermentation was monitored by pH and titratable acidity changes. The sensory profile of non-fermented and fermented drinks was assessed using unstructured graphical scales. No significant differences in acidity were found between the samples which were fermented for 3 or 4 hours, but a significant difference was found between samples of whey drinks without milk and samples with milk addition. Fermentation by yoghurt culture did not bring statistically significant improvement of the whey drink organoleptic properties, while the addition of milk was the most important factor influencing not only the total sensory quality of the whey drinks but also their flavour, appearance, colour, viscosity and homogeneity.

  4. Short communication: Protection of lyophilized milk starter Lactobacillus casei Zhang by glutathione.

    Science.gov (United States)

    Zhang, Juan; Liu, Qian; Chen, Wei; Du, Guocheng; Chen, Jian

    2016-03-01

    Lyophilization is considered an effective way to preserve the activity of milk starters, such as lactic acid bacteria, in which proper protective agents play key roles. In this study, Lactobacillus casei Zhang, a probiotic bacterium applied as a milk starter in China, was used to investigate the effects of various cryoprotectants according to cell survival rate and physiological characteristics. The result showed a significant survival improvement to 86.6% when glutathione (GSH) was added as an ideal cryoprotectant. Further study revealed that GSH plays a key role on maintaining higher unsaturation ratio of cell membrane and shorter chain length of saturated fatty acids. In this case, the intact cell structure can be obtained. These findings will contribute not only to deepen the understanding of cells during lyophilization but also to improve the industrial performance of certain milk starters such as L. casei Zhang by application of GSH as cryoprotectant. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  5. SPSS for Starters, Part 2

    CERN Document Server

    Cleophas, Ton J

    2012-01-01

    The first part of this title contained all statistical tests that are relevant for starters on SPSS, and included standard parametric and non-parametric tests for continuous and binary variables, regression methods, trend tests, and reliability and validity assessments of diagnostic tests. The current part 2 of this title reviews multistep methods, multivariate models, assessments of missing data, performance of diagnostic tests, meta-regression, Poisson regression, confounding and interaction, and survival analyses using log tests and segmented time-dependent Cox regression. Methods for asses

  6. Instant Spring security starter

    CERN Document Server

    Jagielski, Piotr

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. A concise guide written in an easy-to-follow format following the Starter guide approach.This book is for people who have not used Spring Security before and want to learn how to use it effectively in a short amount of time. It is assumed that readers know both Java and HTTP protocol at the level of basic web programming. The reader should also be familiar with Inversion-of-Control/Dependency Injection, preferably with the Spring framework itsel

  7. Instant forgedUI starter

    CERN Document Server

    Luiz, Joseandro

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks.The book is a Starter guide to learning ForgedUI. This book will start by unfolding the installation and creating a simple application using Titanium and ForgedUI, followed by taking you through the features to model an engaging UI and generate multi-platform code with Titanium, while covering the best design practice for Apple and Android application development. Last but not least, you will also come across the available resources where you can

  8. The effect of different physical forms of starter feed on rumen fermentation indicators and weight gain in calves after weaning

    Directory of Open Access Journals (Sweden)

    Leoš Pavlata

    2017-01-01

    Full Text Available The aim of the study was to determine the effect of different physical forms of starter feed on rumen fermentation indicators of calves after weaning and their weight gain. The experiment was performed with Czech Fleckvieh calves after weaning. The calves were fed ad libitum completely pelleted starter feed or texturized starter feed with chopped straw. The rumen fluid samples were collected after a month of feeding the starter feeds. The calves were weighed monthly. The pH, total acidity, total volatile fatty acids, acetate, propionate, butyrate, lactic acid, ammonia and the number of rumen ciliate protozoa were determined in the rumen fluid samples. The calves receiving the starter feed with straw showed significantly higher rumen pH (6.24 ± 0.51 vs. 5.58 ± 0.30, total volatile fatty acids (98.02 ± 20.46 vs. 61.40 ± 26.51 mmol/l, molar proportion of acetate (61.20 ± 4.87 vs. 50.53 ± 4.66%, and the acetate:propionate ratio (2.38 ± 0.53 vs. 1.34 ± 0.18 and lower molar proportion of propionate (26.55 ± 4.48 vs. 37.92 ± 3.58% compared with the calves receiving pelleted starter feed. Average daily gain of the calves did not differ significantly. The feeding of starter feed with chopped straw compared with the pelleted starter feed led to better development of the rumen fermentation evaluated by rumen pH, by total volatile fatty acids production, and by the proportion and ratio of acetic and propionic acids. The feeding of starter feed with chopped straw reduced the occurrence of subacute ruminal acidosis in the weaned calves.

  9. Growth and morphology of thermophilic dairy starters in alginate beads.

    Science.gov (United States)

    Lamboley, Laurence; St-Gelais, Daniel; Champagne, Claude P; Lamoureux, Maryse

    2003-06-01

    The aim of this research was to produce concentrated biomasses of thermophilic lactic starters using immobilized cell technology (ICT). Fermentations were carried out in milk using pH control with cells microentrapped in alginate beads. In the ICT fermentations, beads represented 17% of the weight. Some assays were carried out with free cells without pH control, in order to compare the ICT populations with those of classical starters. With Streptococcus thermophilus, overall populations in the fermentor were similar, but maximum bead population for (8.2 x 10(9) cfu/g beads) was 13 times higher than that obtained in a traditional starter (4.9 x 10(8) cfu/ml). For both Lactobacillus helveticus strains studied, immobilized-cell populations were about 3 x 10(9) cfu/g beads. Production of immobilized Lb. bulgaricus 210R strain was not possible, since no increases in viable counts occurred in beads. Therefore, production of concentrated cell suspension in alginate beads was more effective for S. thermophilus. Photomicrographs of cells in alginate beads demonstrated that, while the morphology of S. thermophilus remained unchanged during the ICT fermentation, immobilized cells of Lb. helveticus appeared wider. In addition, cells of Lb. bulgaricus were curved and elongated. These morphological changes would also impair the growth of immobilized lactobacilli.

  10. Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese.

    Science.gov (United States)

    Randazzo, C L; Pitino, I; De Luca, S; Scifò, G O; Caggia, C

    2008-03-20

    The effect of six wild strains on the volatile profile of the PS cheese was investigated and compared to that generated from industrial starters generally used to produce PS cheese. All cheeses were subjected to microbiological, physicochemical, and volatile compounds analyses. The DGGE of the 16S rDNA analysis was also applied. The volatile compounds generated during ripening were studied through the SPME and the GC-MS methods. No difference was detected between the experimental and control cheeses throughout chemical and microbiological analyses, while the DGGE results showed the presence of Streptococcus thermophilus in all cheeses, and the dominance of Enterococcus durans, Lactobacillus rhamnosus, and Lactobacillus casei in most of the experimental cheeses. Moreover, the presence of Lactococcus lactis species as in the control and in the experimental P2 and P4 cheeses was also revealed. The SPME results showed more pronounced volatile compounds in the experimental cheese samples than in the control ones.

  11. Learning Opportunities And Learning Behaviours Of Small Business Starters: Relations With Goal Achievement, Skill Development, And Satisfaction

    NARCIS (Netherlands)

    A.M. van Gelderen (Marco); L. van der Sluis; P. Jansen (Paul)

    2004-01-01

    textabstractLearning is a vital issue for small business starters, contributing to short term and long term business performance, as well as to personal development. This study investigates when and how small business starters learn. It specifies the situations that offer learning opportunities, as

  12. Analisis Sifat Fisik dan Kimia Yogurt Yang Menggunakan Starter Lactobacillus bulgaricus Dengan Persentase Yang Berbeda

    Directory of Open Access Journals (Sweden)

    Yusdar Zakaria

    2001-10-01

    Full Text Available ABSTRACT.  A study of pyisical properties and quality of yogurt with Lactobacillus bulgaricus as a starter has been doon. Objectives of this study is to know how many percent starter of L. bulgaricus in yogurt to decrease suscepetibility to syneresis and to increase quality of yogurt. Yogurt was analyzed for susceptibility to syineresis, titratable acidity and content of crude protein and crude fat. Syinerisis of yogurt was evaluated according to centrifugal methods of Halwarkar and Kalab. The result of the study showed that yogurt with 2.5-10 % L. bulgaricus as a starter are not have any effect of susceptibility to synerisis and content of crude fat, but centripuged at 250-1000 rpm. Had significantly different (<0.01 on susceptibility to synerisis. On the other hand the increasing of centrifuge rotation, increase susceptibility to synerisis. The starter of 5-10% L. bulgaricus used in yogurt able to increase titratable acidity and content of crude protein. The yogurt prepared by 10% L. bulgaricus had the highest score (3.88% of crude protein, although there is no significant differences with yogurt using 7.5% L. bulgaricus.

  13. Yoghurt kedelai hitam (black soyghurt dapat menurunkan kadar LDL tikus hiperkolesterolemia

    Directory of Open Access Journals (Sweden)

    Slamet Riyanto

    2016-08-01

    Full Text Available ABSTRACTBackground: Hypercholesterolemia is a main risk factor of cardiovascular disease that remains the higher cause of deaths in the world. Black soy bean containing protein, fiber, vitamin, isoflavon, and flavonoid can decrease serum cholesterol level. Yoghurt contains lactic acid bacteria that decrease total and LDL cholesterol, triglyceride, and increase the HDL cholesterol. Processing of black soy bean into black soyghurt can increase its isoflavon’s activity by forming aglicone, which has higher activity to decrease cholesterol.Objectives: To know the effect of black soyghurt feeding to LDL, HDL, and HDL ratio of hypercholesterolemic rats.Methods: This research was true-experimental using post test only with control group design. Subjects were 20 male Sprague dawley rats, 2 months old, inducted hypercholesterolemia, given black soyghurt diet using 2 mL, 3 mL, and 4 mL dosage for 21 days. Serum lipid profile were measured by CHOD-PAPand GPO-PAP methods respectively. Normality of the data were tested by Shapiro Wilks test. Data were analyzed by paired t test and Anova continued by LSD test using computer program.Results: The study revealed that black soyghurt 4 mL/day decreased LDL (p=0.02 at the most significant level. The other doses did not significantly influence the levels of LDL (p>0.05 . There was also no effect of black soyghurt feeding on serum HDL cholesterol levels (p=0.11 and the ratio of LDL /HDL (p=0.087.Conclusions: The feeding of black soyghurt at the dosage of 4 mL/day to hypercholesterolemic rats could decrease the serum LDL, but could decrease the ratio of LDL / HDL significantly.KEYWORDS: black soyghurt, LDL/HDL ratio, hypercholesterolemicABSTRAKLatar belakang: Hiperkolesterolemia merupakan faktor risiko penyakit kardiovaskuler yang menjadi penyebab kematian utama di dunia. Kedelai hitam mengandung protein, vitamin, serat, isoflavon, dan flavonoid yang mampu menurunkan kadar kolesterol. Yoghurt

  14. Effect of sodium butyrate supplementation in milk replacer and starter diet on rumen development in calves

    DEFF Research Database (Denmark)

    Gorka, P; Kowalski, Z M; Pietrzak, P

    2009-01-01

    the effect of sodium butyrate (NaB) supplementation in milk replacer and starter diet on rumen development in rearing calves. Fourteen bull calves (5-day-old) were randomly allocated to two groups: Control (C) and NaB. The later received 0.3 % NaB in milk replacer and starter diet. Animals were in experiment...... up to age of 26 days. Addition of NaB to milk replacer and starter diet had no effect on daily growth rate, but reduced the weight loss observed in C calves in first 11 days of age. Additionally, the NaB calves weighed more at the end of the study and tended to have higher growth rate in the whole......, and no change in muscle layer thickness, as compared to control. Plasma glucagon-like peptide-2 relative increase was higher in NaB group than in C group, and may be involved in rumen development. In conclusion, supplementation of the diet (milk replacer and starter diet) with NaB may enhance rumen development...

  15. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.

    Science.gov (United States)

    Vogelmann, Stephanie A; Seitter, Michael; Singer, Ulrike; Brandt, Markus J; Hertel, Christian

    2009-04-15

    The adaptability of lactic acid bacteria (LAB) and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava was investigated using PCR-DGGE and bacteriological culture combined with rRNA gene sequence analysis. Sourdoughs were prepared either from flours of the cereals wheat, rye, oat, barley, rice, maize, and millet, or from the pseudocereals amaranth, quinoa, and buckwheat, or from cassava, using a starter consisting of various species of LAB and yeasts. Doughs were propagated until a stable microbiota was established. The dominant LAB and yeast species were Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paralimentarius, Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus spicheri, Issatchenkia orientalis and Saccharomyces cerevisiae. The proportion of the species within the microbiota varied. L. paralimentarius dominated in the pseudocereal sourdoughs, L. fermentum, L. plantarum and L. spicheri in the cassava sourdough, and L. fermentum, L. helveticus and L. pontis in the cereal sourdoughs. S. cerevisiae constituted the dominating yeast, except for quinoa sourdough, where I. orientalis also reached similar counts, and buckwheat and oat sourdoughs, where no yeasts could be detected. To assess the usefulness of competitive LAB and yeasts as starters, the fermentations were repeated using flours from rice, maize, millet and the pseudocereals, and by starting the dough fermentation with selected dominant strains. At the end of fermentation, most of starter strains belonged to the dominating microbiota. For the rice, millet and quinoa sourdoughs the species composition was similar to that of the prior fermentation, whereas in the other sourdoughs, the composition differed.

  16. Exploring process dynamics by near infrared spectroscopy in lactic fermentations

    DEFF Research Database (Denmark)

    Svendsen, Carina; Cieplak, Tomasz; van der Berg, Franciscus Winfried J

    2016-01-01

    In the industrial production of yoghurt, measurement of pH is normally the only in-line technique applied as a real-time monitoring signalfor following the dynamics during the fermentation process. However, every dairy company would benefit from an in-line technique giving information about...... the chemical composition, physical/textural properties and/or microbial contamination. In this study lactic fermentation batches with the starter bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are explored by in-line near infrared (NIR) spectroscopy. The dynamics obtained...

  17. High specification starter diets improve the performance of low birth weight pigs to 10 weeks of age.

    Science.gov (United States)

    Douglas, S L; Wellock, I; Edwards, S A; Kyriazakis, I

    2014-10-01

    Piglets born with low birth weights (LBiW) are likely to be lighter at weaning. Starter regimes tailored for pigs of average BW therefore may not be optimal for LBiW nursery performance. The objective was to determine if LBiW pigs benefit from a high specification starter regime and the provision of extra feed (additional allowance of last phase diet of the starter regime) in comparison to a standard commercial regime. Additionally, the effect of starter regime on performance of normal birth weight (NBiW) pigs at weaning was determined and compared to that of LBiW pigs. Finally, the cost effectiveness of the treatments was determined. The experiment was therefore an incomplete 2 × 2 × 2 factorial design, as the provision of extra feed was given only to LBiW pigs (n = 6 replicates per treatment; 5 pigs per replicate). Treatments comprised birth weight (LBiW or NBiW), starter regime (high specification [HS] or standard starter [SS]), and extra feed 3 quantity (yes [YF] or no [NF], for LBiW pigs only; feed 3 corresponded to the last phase diet of the starter regime). At weaning (d 28), pigs were randomly assigned within each birth weight category to treatment groups. Nutritional treatments were fed ad libitum on a kilogram/head basis for approximately 3 wk followed by a common weaner diet fed ad libitum until d 70. Starter regime (P = 0.019), feed 3 amount (P = 0.010), and their interaction (P = 0.029) had an effect on ADG of LBiW pigs from d 28 to 49, with pigs on HS followed by YF (HY) performing best. An improvement in feed conversion ratio (FCR) was noted between d 28 and 49 for pigs fed the additional feed 3 (P = 0.030); between d 49 and 70, the only residual effect seen was of starter regime (P = 0.017) on ADG. In contrast, there was no significant effect of starter regime from d 28 to 70 on ADG, ADFI, or FCR of NBiW pigs. By d 49 and 70, LBiW pigs on regime HY weighed the same as NBiW pigs (d 70 BW; 30.0 vs. 30.6 kg; P = 0.413), with similar growth rates from

  18. Vanguard/rearguard strategy for the evaluation of the degradation of yoghurt samples based on the direct analysis of the volatiles profile through headspace-gas chromatography-mass spectrometry.

    Science.gov (United States)

    Carrillo-Carrión, C; Cárdenas, S; Valcárcel, M

    2007-02-02

    A vanguard/rearguard analytical strategy for the monitoring of the degradation of yoghurt samples is proposed. The method is based on the headspace-gas chromatography-mass spectrometry (HS-GC-MS) instrumental coupling. In this combination, the chromatographic column is firstly used as an interface between the HS and the MS (vanguard mode) avoiding separation of the volatile components by maintaining the chromatographic oven at high, constant temperature. By changing the thermal conditions of the oven, the aldehydes can be properly separated for individual identification/quantification (rearguard mode). In the vanguard method, the quantification of the volatile aldehydes was calculated through partial least square and given as a total index. The rearguard method permits the detection of the aldehydes at concentrations between 12 and 35 ng/g. Both methods were applied to the study of the environmental factors favouring the presence of the volatile aldehydes (C(5)-C(9)) in the yoghurt samples. Principal component analysis of the total concentration of aldehydes with the time (from 0 to 30 days) demonstrates the capability of the HS-MS coupling for the estimation of the quality losses of the samples. The results were corroborated by the HS-GC-MS which also indicates that pentanal was present in the yoghurt from the beginning of the study and the combination of light/oxygen was the most negative influence for sample conservation.

  19. Interactions between the physical form of starter (mashed versus textured) and corn silage provision on performance, rumen fermentation, and structural growth of Holstein calves.

    Science.gov (United States)

    Mirzaei, M; Khorvash, M; Ghorbani, G R; Kazemi-Bonchenari, M; Riasi, A; Soltani, A; Moshiri, B; Ghaffari, M H

    2016-02-01

    Introducing forage in the young calf diet during the milk-feeding period stimulates rumen development. It was hypothesized that performance in dairy calves would depend on forage provision and starter physical form such that the textured starter (TS) feed with corn silage (CS) supplementation would benefit calf performance. This study evaluates the effects of the physical form of starter diets and CS supplementation on performance, rumen fermentation characteristics, and structural growth of dairy calves. Forty-eight 3-d-old Holstein dairy calves with a mean starting BW of 42.1 kg (SD 2.4) were used in a 2 × 2 factorial arrangement with the factors dietary CS level (0 or 15% on DM basis) and physical form of starter (mashed vs. textured). Individually housed calves were randomly assigned ( = 12 calves per treatment: 6 males and 6 females) to 4 treatments: 1) a mashed starter (MS) feed with no CS (MS-NCS), 2) a MS feed with CS (MS-CS), 3) a TS feed with no CS (TS-NCS), and 4) a TS feed with CS (TS-CS). The calves had ad libitum access to water and starter throughout the study. All calves were weaned on d 56 of age and remained in the study until d 66. The interaction of the physical form of the starter and CS provision was significant ( intake, with the greatest intake for TS-CS treatment during the preweaning and overall periods. Regardless of the physical form of starter, starter intake, ADG, weaning BW, final BW, ruminal pH, the molar proportion of acetate, and the acetate-to-propionate ratio were greater ( calves compared with unsupplemented calves. No interaction ( > 0.05) was detected between the physical form of starter and CS provision with respect to the rumen fermentation parameters and body measurements. Total rumen VFA concentration and the molar proportion of propionate were greater ( calves fed TS compared with MS-fed calves. In conclusion, independent of the physical form of starter, inclusion of 15% CS in starter diets improves the performance of

  20. Assessment of the effect of the technological processing and the storage term on the fatty acid composition of buffalo yoghurt

    International Nuclear Information System (INIS)

    Ivanova, S.; Miteva, D.; Tsvetkov, Ts.

    2011-01-01

    The fatty acid composition of the milk fat of buffalo yoghurt after lyophilization and gamma ray treatment with dozes 2 and 4 kGy has been investigated.It has been established that the fatty acid spectrums of these fat contain a considerable number of short, medium and long chain fatty acids.The buffalo milk fat after treatment has fatty acid composition a typical specific quantitative balancing

  1. Aerobic Fitness of Starter and Non-Starter Soccer Players in the Champion’s League

    Directory of Open Access Journals (Sweden)

    Paraskevas Giorgos

    2018-03-01

    Full Text Available To identify individual response patterns in selected aerobic fitness variables of regular starters (ST; N = 7 and non-starters (Non-ST; N = 10, top level professional soccer players were tested for maximal oxygen uptake (VO2max, velocity at 4 mM of lactate (V4, velocity at maximal oxygen uptake (νVO2max and oxygen pulse (O2-pulse in July and December following consecutive periods of fixture congestion. V4 was the only variable that increased significantly in December compared to July (15.1 ± 0.5 vs. 14.6 ± 0.5, p = 0.001. There was an almost certain beneficial large mean team change for V4 (ES = 1.2 (0.67; 1.57, 100/0/0, while beneficial mean team changes were less likely for νVO2max and O2-pulse [ES = 0.31 (-0.08; 0.70, 68/30/2 and ES = 0.24 (0.01; 0.49, 64/36/0, respectively] and unclear for VO2max (ES = 0.02 (-0.31; 0.70, 18/69/13. With the exception of V4 where 10 out of 17 players (7 ST and 3 Non-ST showed positive changes higher than the biological variability, all other variables were characterized by a substantial proportion of changes lower than the biological variability. The present study demonstrated that aerobic fitness variables that require maximal effort may be characterized by greater variability of the individual response pattern compared to that of submaximal aerobic fitness variables irrespective of the accumulated game time. Submaximal aerobic fitness variables appear to be more informative in the physiological evaluation of top level soccer players and this may be an advantage during exposure to periods of consecutive games.

  2. Optimization of the fermentation time and bacteria cell concentration in the starter culture for cyanide acid removal from wild cassava (Manihot glaziovii

    Directory of Open Access Journals (Sweden)

    Hawashi Mohamed

    2018-01-01

    Full Text Available Cassava is one of the most widespread starchy tuberous roots in Indonesia, being one of the typical plants used in the starch market. However, due to the high cyanide content (338.41 ppm, these roots become a poison if they are unsuitably processed. Therefore, a detoxification process is needed to reduce the cyanide level to the safe level for human consumption (10 ppm. This study was focused on (i the investigation of the detoxification potential of fermentation with Lactobacillus plantarum (L. plantarum on the cyanide level of wild cassava tubers (Manihot glaziovii and (ii the optimization of the fermentation time and bacteria cell number in the starter culture. The fermentation was performed for different periods of time (12, 24 and 36 h and various initial bacteria cell number (7x1010, 7x1011, 1.05x1012, and 3.5x1012 L. plantarum cells. The results showed a significant decrease of the cyanide level, 97 % of cyanide degradation being noticed after 36 h of fermentation for an initial bacterial cell number of 3.5x1012 cells. Hence, the strong point of the study consists of a noteworthy reduction of the cyanide content in wild cassava in short periods, whereas the protein content was increased (from 1.5% to 3.5% in Modified Cassava Flour (MOCAF.

  3. Digestible Threonine Levels in the Starter Diet of Broilers Derived from Breeders of Different Ages

    Directory of Open Access Journals (Sweden)

    CBGS Tanure

    2015-12-01

    Full Text Available ABSTRACT The aim of this study was to evaluate the effect of digestible threonine supplementation in the starter diet on the performance, intestinal parameters, and nutrient metabolism of broilers derived from breeders of different ages. In total, 480 one-day-old Cobb chicks, derived from 38-or 49-week-oldbreeders, were housed in experimental battery cages until 21 days of age and fed four different threonine levels (800, 900, 1,000, or 1,100 mg/kg in the starter feed. A completely randomized experimental design in a 2x4 factorial arrangement (breeder age x threonine levels was applied, totaling eight treatments with five replicates of 12 birds each. Broilers from older breeders fed 800 mg digestible threonine/kg of diet presented higher weight gain, with a positive linear effect. There was also an interaction between breeder age and threonine levels for the weight gain of 21-d-old broilers supplemented at maximum level of 1,003 mg Thr/kg diet during the starter phase. There was no effect of breeder age or threonine levels on nutrient metabolism during the period of 17-21 days. There was no influence of breeder age or threonine levels in the starter diet on intestinal morphometric measurements, absorption area, or percentage of goblet cells.

  4. A qualified presumption of safety approach for the safety assessment of Grana Padano whey starters.

    Science.gov (United States)

    Rossetti, Lia; Carminati, Domenico; Zago, Miriam; Giraffa, Giorgio

    2009-03-15

    A Qualified Presumption of Safety (QPS) approach was applied to dominant lactic acid bacteria (LAB) associated with Grana Padano cheese whey starters. Thirty-two strains belonging to Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis, Streptococcus thermophilus, and Lactobacillus fermentum, and representing the overall genotypic LAB diversity associated with 24 previously collected whey starters [Rossetti, L., Fornasari, M.E., Gatti, M., Lazzi, C., Neviani, E., Giraffa, G., 2008. Grana Padano cheese whey starters: microbial composition and strain distribution. International Journal of Food Microbiology 127, 168-171], were analyzed. All L. helveticus, L. delbrueckii subsp. lactis, and S. thermophilus isolates were susceptible to four (i.e. vancomycin, gentamicin, tetracycline, and erythromycin) of the clinically most relevant antibiotics. One L. fermentum strain displayed phenotypic resistance to tetracycline (Tet(R)), with MIC of 32 microg/ml, and gentamycin (Gm(R)), with MIC of 32 microg/ml. PCR was applied to this strain to test the presence of genes tet(L), tet(M), tet(S), and aac(6')-aph(2')-Ia, which are involved in horizontal transfer of Tet(R) and Gm(R), respectively but no detectable amplification products were observed. According to QPS criteria, we conclude that Grana cheese whey starters do not present particular safety concerns.

  5. Instant Adobe Edge Inspect starter

    CERN Document Server

    Khan, Joseph

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. This easy-to-understand Starter guide will get you up to speed with Adobe Edge Inspect quickly and with little effort.This book is for frontend web developers and designers who are developing and testing web applications targeted for mobile browsers. It's assumed that you have a basic understanding of creating web applications using HTML, CSS, and JavaScript, as well as being familiar with running web pages from local HTTP servers. Readers are a

  6. Cultivated strains of Agaricus bisporus and A. brasiliensis: chemical characterization and evaluation of antioxidant and antimicrobial properties for the final healthy product--natural preservatives in yoghurt.

    Science.gov (United States)

    Stojković, Dejan; Reis, Filipa S; Glamočlija, Jasmina; Ćirić, Ana; Barros, Lillian; Van Griensven, Leo J L D; Ferreira, Isabel C F R; Soković, Marina

    2014-07-25

    Agaricus bisporus (J. E. Lange) Emil J. Imbach and Agaricus brasiliensis Wasser, M. Didukh, Amazonas & Stamets are edible mushrooms. We chemically characterized these mushrooms for nutritional value, hydrophilic and lipophilic compounds. The antioxidant and antimicrobial activities of methanolic and ethanolic extracts were assessed. Hepatotoxicity was also evaluated. The ethanolic extract of both species was tested for inhibition of Listeria monocytogenes growth in yoghurt. Both species proved to be a good source of bioactive compounds. A. brasiliensis was richer in polyunsaturated fatty acids and revealed the highest concentration of phenolic acids, and tocopherols. A. bisporus showed the highest monounsaturated fatty acids and ergosterol contents. A. brasiliensis revealed the highest antioxidant potential, and its ethanolic extract displayed the highest antibacterial potential; the methanolic extract of A. bisporus revealed the highest antifungal activity. A. brasiliensis possessed better preserving properties in yoghurt.

  7. Performance and some carcass measurements in starter broiler ...

    African Journals Online (AJOL)

    A 28 day feeding trial was conducted to investigate the performance and some carcass measurements in starter broiler birds fed sweet potato meal. Three hundred and five (305) Anak broilers of one week old were randomly assigned to five treatment diets. Diets 1, 2, 3, 4, and 5 contain 0, 2.5, 5.0, 7.5 and 10.0% levels of ...

  8. Preparation of titanium-tritium suspension for use in fluorescent tube starters

    International Nuclear Information System (INIS)

    Sastry, K.V.S.; Kulkarni, B.A.

    1997-01-01

    Titanium-tritium suspension is useful in the starter glow bulbs of fluorescent tube lights for initial ionisation. This paper describes the method of preparation and conditions for better yield. (author). 1 tab

  9. Methionine in Velvet Bean ( Mucuna pruriens ) Based Broiler Starter ...

    African Journals Online (AJOL)

    The performance of broiler chicks fed starter diets containing 30% raw or heat treated, and 20% heat treated velvet beans with varying levels of methionine was determined. The influence of varying levels of heat treated velvet beans on growth and carcass characteristics of finishing broilers was also investigated. There was ...

  10. Characteristic of cow milk dadih using starter of probiotic of lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    Sri Usmiati

    2011-06-01

    Full Text Available Dadih is an original dairy product from West Sumatera processed traditionally. It is a spontaneous fermentation of buffalo milk at room temperature for 48 hours in a bamboo tube, has no standard of processing and quality. Dadih is potentially to be develop into probiotic products (functional food that can be enjoyed by the public widely. Development of cow's milk dadih is necessary since buffalo milk is available only in certain area. Product and characteristic information of cow milk dadih using probiotic of lactic acid bacteria starter has not been known. The research objective was to determine the characteristics of cow milk dadih that used starter of probiotic lactic acid bacteria during storage at room temperature (27oC and cold temperature (4oC. The study was designed using a factorial randomized block design pattern 12x3 at room temperature and 12X4 at cold temperatures, with the number of repeatation of 3 times. Treatment consisted of: (i starter formula (A using a single bacterium or a combination of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium longum, and (ii storage time (B. Observed parameters included pH value, titrable acidity, the total plate count, and in-vitro probiotic testing (bacterial resistance to bile salts and low pH of cow milk dadih. The results showed that L. acidophilus early exponential phase was at the hour 3rd, L. casei at the hour 4th and B. longum on the 3rd of which is used as the optimum time of mixing two or more bacteria in the manufacture of cow milk dadih. The volume of starter used was 3% with time fermentation of 48 hours at room temperature (27-30oC. Cow milk dadih that was stored for 7 days at room temperature (27-30oC and for 21 days at cold temperatures (4-10oC was able to maintain viability of bacteria to bile salts and low pH at 1010-1012 cfu/ml with percentage resistance varied. The cow milk dadih using a combination starter of B. longum with other probiotics on the

  11. Straw particle size in calf starters: Effects on digestive system development and rumen fermentation.

    Science.gov (United States)

    Suarez-Mena, F X; Heinrichs, A J; Jones, C M; Hill, T M; Quigley, J D

    2016-01-01

    Two trials were conducted to determine effects of straw particle size in calf starter on rumen fermentation and development in calves. Holstein calves (n=17 in trial 1; n=25 in trial 2) were housed in individual pens; bedding (wood shavings) was covered with landscape fabric to completely avoid consumption of bedding. Milk replacer was fed at 12% of birth body weight per day and water offered free choice. Calves were randomly assigned to 4 treatments differing in geometric mean particle length (Xgm) of straw comprising 5% of starter dry matter. Straw was provided within the pellet at manufacture (PS; 0.82 mm Xgm) or mixed with the pellet at time of feeding at Xgm of 3.04 (SS), 7.10 (MS), or 12.7 (LS) mm. Calves (n=12; 3/treatment) in trial 1 were fitted with a rumen cannula by wk 2 of age. A fixed amount of starter that was adjusted with age and orts were fed through the cannula in cannulated calves. Calves were euthanized 6 wk after starter was offered (9 and 7 wk of age for trials 1 and 2, respectively). Rumen digesta pH linearly decreased with age, whereas volatile fatty acid concentration increased with age. Overall pH had a cubic trend with SS lower than that of PS and MS. Molar proportion of acetate decreased with age whereas propionate proportion increased. Overall molar proportions of volatile fatty acids were not affected by diet. Fecal Xgm was not different in spite of changes in diet particle size and rumen digesta of PS being greater than SS, MS, and LS at slaughter. Fecal pH and starch concentration were not affected by diet; however, pH decreased whereas starch content increased with age. Weight of stomach compartments, rumen papillae length and width, and rumen wall thickness did not differ between diets. Omasum weight as a percentage of body weight at harvest linearly decreased as straw particle size increased. Under the conditions of this study, modifying straw particle length in starter grain resulted in minimal rumen fermentation parameter

  12. The eff ect of addition of selected vegetables on the microbiological, textural and fl avour profi le properties of yoghurts

    OpenAIRE

    Dorota Najgebauer-Lejko; Małgorzata Tabaszewska; Tadeusz Grega

    2015-01-01

    Background. Vegetables, apart from having high nutritional value, also contain considerable amounts of dietary fi bre and other components, which may affect physico-chemical properties of fermented milks, e.g. viscosity, texture, susceptibility to syneresis, fl avour profi le etc. The present work was established to study the effect of selected vegetables addition on the rheological, textural, microbiological and fl avour profi le parameters of yoghurts. Material and methods. The vegetabl...

  13. Growth performance and immunity status of starter broiler birds ...

    African Journals Online (AJOL)

    This study was conducted to investigate the effects of feeding diets containing Neem Leaf Meal (NLM), Garlic Meal (GM) and their combinations (NLM + GM) on growth performance and serum parameters of starter broiler birds. A total of 180 day-old Cobb broiler chickens were divided into twelve groups of fifteen chicks with ...

  14. Investigation of the bacteriophage community in induced lysates of undefined mesophilic mixed-strain DL-cultures using classical and metagenomic approaches.

    Science.gov (United States)

    Muhammed, Musemma K; Olsen, Mette L; Kot, Witold; Neve, Horst; Castro-Mejía, Josué L; Janzen, Thomas; Hansen, Lars H; Nielsen, Dennis S; Sørensen, Søren J; Heller, Knut J; Vogensen, Finn K

    2018-05-02

    To investigate the notion that starter cultures can be a reservoir of bacteriophages (phages) in the dairy environment, strains of three DL-starters (undefined mesophilic mixed-strain starters containing Lactococcus lactis subsp. lactis biovar. diacetylactis and Leuconostoc species) were selected and induced by mitomycin C, and the whole starters were induced spontaneously as well as by mitomycin C. Frequency of induction of 17%, 26% and 12% was estimated among the isolates of the three starters, with majority of the induced phages mostly showing morphological similarity to known P335 phages, and with a fraction of them showing atypical features. Sequences of P335 quasi-species phages were found to be the most frequent entities in almost all metaviromes derived from the induced lysates. However, sequences of Sk1virus phages (previously 936 phages) were emerged as the predominant entities following spontaneous induction of one of the starters, suggesting a phage-carrier state. Sequences of other phages such as 949, 1706, C2virus (previously c2 phages) and Leuconostoc species could also be observed but with a lower relative frequency. Taken together, the majority of the P335 quasi-species phages could represent the induced viral community of the starters and the remaining phage groups mainly represent the background ambient viral community. Copyright © 2018 Elsevier B.V. All rights reserved.

  15. From local strains to specific starters: the process structuring a research program on the activation and management of a biotechnological resource

    OpenAIRE

    Casalta, Erick; Bona, Pascale

    2009-01-01

    This study presents a research-action program carried out in Corsica with a group of cheese makers to develop specific starters. Based on the direct participation of the cheese makers, this study consisted in designing starters with lactic acid bacterial strains isolated from milks and cheeses of this group of cheese makers. This process modified an individually and empirically used resource, local strains, into a shared and collectively managed resource, specific starters. Patrimonial featur...

  16. The effect of yeast culture addition on utility of calves

    Directory of Open Access Journals (Sweden)

    Petr Doležal

    2004-01-01

    Full Text Available In the present study, examined was the effect of a yeast culture (Saccharomyces cerevisiae, Strain 47 on performance (especially on daily gains, feed conversion and condition in an experiment with a group of Holstein calves within the period of plant nutrition. Animals received a diet consisting of 3 kg of good maize silage, 5.5 kg of grass haylage, 1 kg of meadow hay and 1.6 kg of supplementary starter feed mixture ČOT B. The yeast culture was added to the starter in the dose of 1 g.kg–1. This means that each experimental calf received 1.6 g of yeast culture per day. The supplement of yeast culture showed a positive effect on daily gains and on the final body weight of calves; however, the differences were statistically not significant (P>0.05. In control and experimental groups, the mean conversion rates of concentrate were 2.19 kg and 2.13 kg, respectively. There was no difference in feed intake and feed conversion efficiency. The difference in final live body weights of calves in the control and experimental groups was also not significant. However, the condition of calves in the experimental group was much better and the scours were in general less frequent.

  17. Enterotoxin Producing Ability And Antimicrobial Susceptibility Of Coagulase-Negative Staphylococci Isolated From Goat Milk Cheese And Salted Yoghurt In Turkey

    Directory of Open Access Journals (Sweden)

    S. Pehlivanlar Onen

    2017-10-01

    Full Text Available The aim of this study was to determine enterotoxin producing ability and antimicrobial susceptibility of coagulase negative staphylococci CNS in goats bulk milk cheese and salted yoghurt. CNS strains were identified by using GP card in VITEK 2 system. The presence of enterotoxins was determined by enzyme immunoassay test by using RIDASCREEN test kit. Antibiotic susceptibility in CNS strains was detected by using AST-P640 card in VITEK 2 system. A total of 100 CNS strains were isolated in 22 55 bulk milk samples and in 23 57.5 cheese samples. Staphylococcus spp. could not be isolated from salted yoghurt samples. The most encountered species were S. caprae 51.9 S. chromogenes 11.5 and S. xylosus 9.6 from milk samples and S. saprophyticus 60.4 S. xylosus 12.5 and S. haemolyticus 8.3 from cheese samples. Four CNS strains 4 isolated from samples were capable of producing enterotoxin. While all isolates were resistant to at least one antibiotic 74 of CNS strains showed resistance to two or more antibiotics. Enterotoxin production ability and high antibiotic resistance of the CNS strains isolated from goat bulk milk and cheese can lead to a risk for public health.

  18. Effect of macronutrient ratio of the pre-starter diet on broiler performance and intermediary metabolism

    OpenAIRE

    SWENNEN, Quirine; Everaert, N.; Debonne, M.; Verbaeys, I.; Careghi, C.; Tona, K.; Janssens, G. P. J.; Decuypere, E.; Bruggeman, V.; Buyse, J.

    2010-01-01

    P>The aim of this study was to investigate the influence of isoenergetic substitution between the three energy delivering macronutrients in pre-starter diets on performance and intermediary nutrient metabolism in broiler chickens. From hatch until 5 days of age, 600 chicks, collected during peak of hatch, were fed one of the three experimental pre-starter diets with isoenergetic (13 MJ metabolisable energy/kg) substitutions between fat (43 vs. 108 g/kg), protein (126 vs. 240 g/kg) and carbohy...

  19. Motivation for choice and healthiness perception of calorie-reduced dairy products. a cross-cultural study.

    Science.gov (United States)

    Johansen, Susanne Bølling; Næs, Tormod; Hersleth, Margrethe

    2011-02-01

    Understanding consumers' motives for selecting calorie-reduced dairy products are important to provide targeted communication to different consumer segments. The aim of this study was to identify motives for consumption of calorie-reduced dairy products among young consumers, and to identify how these consumers perceive the healthiness of such products compared to other food products. Consumers, aged 18-30 years, from Norway (n=118), Denmark (n=125), and California (n=127) participated in this cross-cultural study. The respondents sorted 24 statements referring to motives for choosing calorie-reduced yoghurt and cheese. The study also assessed the aspect of perceived healthiness of these products in comparison with a selection of other food products using a two-step ranking procedure. The data were analysed using chi-square analysis, Friedman's test and Principal Component Analysis (PCA). The results show that fat content, healthiness and taste were the most important motivators for choice of the calorie-reduced dairy products. In all three countries salmon was perceived as the healthiest among the products presented. The calorie-reduced dairy products were ranked as relatively healthy, with yoghurt ranked as healthier than cheese. Although cross-cultural differences existed in motives for choice and perceived healthiness of the products, the similarities between the countries were evident in this study. Copyright © 2010 Elsevier Ltd. All rights reserved.

  20. Assessment of the Nutrient Contents of Finished Broiler Starter and ...

    African Journals Online (AJOL)

    The study was conducted to assess and compare the proximate composition and amino acid profile of six (6) finished broiler starter and finisher diets with recommendations of National Research Council (NRC) nutrient requirements table for the different physiological age growth stage. Four samples of each feed type were ...

  1. Effect of physical form and protein source of starter feed on growth and development of dairy calves

    Directory of Open Access Journals (Sweden)

    E. Yavuz

    2015-06-01

    Full Text Available Abstract. The objective of this paper was to review the literature on effects of different methods of processing of grain fraction of the starter feeds for young dairy calves, as well as providing another part of starter which is a source of protein, minerals and vitamins in different physical forms. The second aim was to discus the impact of the main protein sources for starter feeds on performance of preweaning and posteweaning dairy calves. The main criteria for assessment of physical form effect and sources of protein in the starter feeds were intake of dry feeds, daily live weight gain and frame size growth of calves, morphological and functional development of forestomachs, digestibility of feeds and health status of young calves. Data show big variations and lack of consistency of experimental results. Good results were achieved when calves were fed whole, ground, dry-rolled, pelleted and steam-flaked grains. It seemed that fineness of grinding and quantities of fine fraction were important for starter intake. Steam-flaking and grinding improved digestibility to the same extent, but whole grain stimulated chewing and improved rumen environment for bacteria growth. Soybean meal was the most palatable and ensured best performance of calves. Evidently, it is possible to replace soybean meal with rape seed, canola type meal, dry distillers grain with solubles (DDGS and other protein sources which contain more fiber and are less digestible. However, it is difficult to appraise how much and at what conditions is it possible to replace completely or a maximum possible portion of soybean meal. Additional studies are needed to clarify interactions between physical form of starters, rumen fermentation environments and age of calves. Information for composition of diets is needed allowing inclusion of maximum amounts of canola meal, DDGS and sunflower meal, which are produced locally and are cheaper than soybean meal, without decreasing live weight

  2. The Making of Probiotic Drink (Yoghurt) from Cow’s Milk and Soybean Proportion using Lactobacillus casei and Lactobacillus plantarum

    OpenAIRE

    Firman Jaya; Didik Kusumahadi; Dedes Amertaningtyas

    2012-01-01

    The objective of current study was to find out the effect of Lactobacillus casei and Lactobacillus plantarum onto cow’s milk and soybean’s milk proportion to yoghurt quality. The results showed that the highest of total lactic acid was combination between Lactobacillus plantarum and soybean milk (45 ml). While the highest pH was combination between Lactobacillus casei and cow’s milk (6.48) and the highest viscosity was combination between Lactobacillus casei and cow’s milk (2.9 cp). Keywo...

  3. Different Levels of Digestible Methionine on Performance of Broiler Starter

    Directory of Open Access Journals (Sweden)

    WL Bryden

    2010-01-01

    Full Text Available Dietary protein and amino acid supply is the most expensive component of poultry diets. Therefore several efforts made by the industry to minimize the cost of the protein portion of the diet. Accordingly, there has been a recent move to use digestible amino acid values in the formulation of poultry diets. The efficiency of protein utilization depends to a large extent on the amino acid composition of the diet. The study was conducted to determine the digestible methionine requirement of broilers during the starter periods. One hundred and seventy five (175 chicks were allocated to 5 treatments with five replicates of seven chicks per replicate in a completely randomized design. Chicks were fed experimental diets from one day old to 21 days of age. Dietary treatments included 5 titrated levels each of digestible methionine (3.0, 4.5, 6.0, 7.5, and 9.0 g/kg diet added to a basal diet. The allowance of digestible methionine, rather than digestible sulphur amino acids was used in formulating the diets. Supplemental synthetic DL-Methionine which were considered to be 100% digestible were added to diets to obtain the concentration of the digestible amino acid. Each week until the conclusion of the trial, birds were individually weighed, feed intake per pen was measured, and feed conversion ratio (FCR was computed. This study suggested that the digestible methionine requirement for broiler starter is 4.7 g/kg for optimal body weight gain and 4.6 g/kg for optimal feed conversion ratio. (Animal Production 12(1: 6-11 (2010Key Words: amino acid, broiler, digestible, methionine, starter

  4. Yoghurt enrichment with natural bee farming products

    Directory of Open Access Journals (Sweden)

    N. Lomova

    2015-05-01

    Full Text Available Introduction. Bee pollen is a unique and unparalleled natural bioactive substances source. Using it in conjunction with the popular functional fermented milk product -yogurt will expand its product range and increase the biological value. Materials and Methods. Dried bee pollen’s moisture determination was made by gravimetry methods, based on the sample weight loss due to desiccation, until constant weight was reached.Test and control yogurt samples were studied by applying standard techniques for milk and milk products set forth in the regulations of Ukraine. Results and discussion. It is found that bee pollen pellet drying to a moisture content of 2 -4%, increases the flow rate of powder almost by 90%. The sample having moisture content of 2% will have a bulk density exceeding 12.5% compared to the sample having moisture content of 10%. Raw output will also increase by 3.7%. By contrast, apparent density and weight fraction of losses decreases, which has a positive impact on pollen efficiency of use and distribution in bulk yogurt. Moreover, the weight fraction of losses decreases by fourfold (4.6% vs. 1%. It was experimentally determined that pollen can deteriorate microbiological characteristics of yogurt. It was proved that treatment of crushed bee pollen pellet sample with ultraviolet allows improving yogurt microbiological safety indicators. Namely, to reduce the presence of coli-forms to 0, mould –to 10 CFU/cm³. Conclusions. The proposed bee pollen pellet treatment method will improve the technological and microbiological characteristics of pollen powder. This provides for yoghurt production biotechnology using bee farming products.

  5. Journal of Consumer Sciences - Vol 38 (2010)

    African Journals Online (AJOL)

    Awareness and knowledge of pro-, prebiotics and ab cultures among yoghurt buyers in four Pretoria suburbs and the factors determining their yoghurt buying decision · EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT · DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT. I Venter, M Hanekom ...

  6. An experimental evaluation of the performance deficit of an aircraft engine starter turbine

    Science.gov (United States)

    Haas, J. E.; Roelke, R. J.; Hermann, P.

    1980-01-01

    An experimental investigation is presented to determine the aerodynamic performance deficit of a 13.5 - centimeter-tip-diameter aircraft engine starter turbine. The two-phased evaluation comprised both the stator and the stage performance, and the experimental design is described in detail. Data obtained from the investigation of three honeycomb shrouds clearly showed that the filled honeycomb reached a total efficiency of 0.868, 8.2 points higher than the open honeycomb shroud, at design equivalent conditions of speed and blade-jet speed ratio. It was concluded that the use of an open honeycomb shroud caused the large performance deficit for the starter turbine. Further research is suggested to ascertain stator inlet boundary layer measurements.

  7. Effect of altering the starter and finisher dietary phases on growth ...

    African Journals Online (AJOL)

    Administrator

    2011-10-19

    Oct 19, 2011 ... other hand, managerial factors such as feed and water availability to the birds, ... On arrival the chicks were given a stress pack for three days. ... Treatments consisted of a control (T1), the birds were given starter (0 to 18.

  8. Isolation of Penicillium nalgiovense strains impaired in penicillin production by disruption of the pcbAB gene and application as starters on cured meat products.

    Science.gov (United States)

    Laich, Federico; Fierro, Francisco; Martin, Juan F

    2003-06-01

    The presence of some fungi on a variety of food products, like cheeses or cured meat products, is beneficial for the ripening of the product and for the development of specific flavour features. The utilization of these fungi as starters, which are inoculated normally as asexual spores on the food products at the beginning of the ripening process, is becoming a usual procedure in the food industry. The starter culture also prevents undesirable fungi or bacteria from growing on the product. Penicillium nalgiovense is the most frequently used starter for cured and fermented meat products, but the fact that this fungus can secrete penicillin to the meat product makes it important to get strains unable to synthesize this antibiotic. In this work we report that P. nalgiovense strains impaired in penicillin production can be obtained by disruption of the pcbAB gene (the first gene of the penicillin biosynthetic pathway). When applied as starter on cecina (a salted, smoke-cured beef meat product from the region of León, Spain), the pcbAB-disrupted strain showed no differences with respect to the parental penicillin-producing strain in its ability to colonize the meat pieces and to control their normal mycoflora. Both strains exerted a similar control on the presence of bacteria in cecina. A similar proportion of penicillin-sensitive and penicillin-resistant bacteria were isolated from pieces inoculated with the penicillin-producing or the non-producing P. nalgiovense strains. The decrease of the bacterial population on the surface of cecina seems to be due to the higher competition for nutrients as a consequence of the inoculation and development of the P. nalgiovense mycelium and not due to the production of penicillin by this fungus. Penicillin production was less affected than growth in a solid medium with high NaCl concentrations; this suggests that the high salt concentration present in cecina is not a limiting factor for penicillin production by P. nalgiovense.

  9. Susceptibility of nine organophosphorus pesticides in skimmed milk towards inoculated lactic acid bacteria and yogurt starters.

    Science.gov (United States)

    Zhou, Xin-Wei; Zhao, Xin-Huai

    2015-01-01

    Previous research has shown that fresh milk might be polluted by some organophosphorus pesticides (OPPs). In this study the dissipation of nine OPPs, namely chlorpyrifos, chlorpyrifos-methyl, diazinon, dichlorvos, fenthion, malathion, phorate, pirimiphos-methyl and trichlorphon, in skimmed milk was investigated to clarify their susceptibility towards lactic acid bacteria (LAB) and yogurt starters. Skimmed milk was spiked with nine OPPs, inoculated with five strains of LAB and two commercial yogurt starters at 42 °C for 24 and 5 h respectively and subjected to quantitative OPP analysis by gas chromatography. Degradation kinetic constants of these OPPs were calculated based on a first-order reaction model. OPP dissipation in the milk was enhanced by the inoculated strains and starters, resulting in OPP concentrations decreasing by 7.0-64.6 and 7.4-19.2% respectively. Totally, the nine OPPs were more susceptible to Lactobacillus bulgaricus, as it enhanced their degradation rate constants by 18.3-133.3%. Higher phosphatase production of the assayed stains was observed to bring about greater OPP degradation in the milk. Both LAB and yogurt starters could enhance OPP dissipation in skimmed milk, with the nine OPPs studied having different susceptibilities towards them. Phosphatase was a key factor governing OPP dissipation. The LAB of higher phosphatase production have more potential to decrease OPPs in fermented foods. © 2014 Society of Chemical Industry.

  10. Sensorless soft starters for loaded induction motors

    Energy Technology Data Exchange (ETDEWEB)

    Chrisanov, V.I.; Konovalov, Y.N. [Power Plearonics Department, State University of Telecommunication, St. Petersburg (Russian Federation)

    1997-12-31

    The paper is devoted to the research and design of sensorless thyristor soft starters for loaded induction motors (IM) with short circuited squirrel case rotors. It is shown that the applied direct converter topology depends on the output power and consists of a small number of thyristors with special algorithm of switching to realize voltage - frequency control of IM drive systems at low speeds of starting. Sensorless control is realized from the both sides when neither direct converter nor drive system consists of any additional transducers for soft starting operation. (orig.) 4 refs.

  11. Microencapsulation of Lactobacillus Acidophilus by Xanthan-Chitosan and Its Stability in Yoghurt

    Directory of Open Access Journals (Sweden)

    Guowei Shu

    2017-12-01

    Full Text Available Microencapsulations of Lactobacillus acidophilus in xanthan-chitosan (XC and xanthan-chitosan-xanthan (XCX polyelectrolyte complex (PEC gels were prepared in this study. The process of encapsulation was optimized with the aid of response surface methodology (RSM. The optimum condition was chitosan of 0.68%, xanthan of 0.76%, xanthan-L. acidophilus mixture (XLM/chitosan of 1:2.56 corresponding to a high viable count (1.31 ± 0.14 × 1010 CFU·g−1, and encapsulation yield 86 ± 0.99%, respectively. Additionally, the application of a new encapsulation system (XC and XCX in yoghurt achieved great success in bacterial survival during the storage of 21 d at 4 °C and 25 °C, respectively. Specially, pH and acidity in yogurt were significantly influenced by the new encapsulation system in comparison to free suspension during 21 d storage. Our study provided a potential encapsulation system for probiotic application in dairy product which paving a new way for functional food development.

  12. PRESERVATIVE POTENTIAL OF PURIFIED BACTERIOCIN PRODUCED FROM BREVIBACILLUS BORSTELENSIS AG1 ISOLATED FROM MARCHA – A TRADITIONAL WINE STARTER CULTURE CAKE IN TOMATO PASTE

    OpenAIRE

    Anupama Gupta; Nivedita Sharma; Neha Gautam

    2015-01-01

    Purified bacteriocin produced from Brevibacillus borstelensis AG1 isolated from Marcha a local wine starter herbal cake, was used to enhance the shelf life of tomato paste. Preservative effect of purified bacteriocin was studied for nine days in tomato paste inoculated with food borne pathogens and was compared to commercial biopreservative – nisin and chemical preservative – sodium benzoate. The indicator strains i.e. Listeria monocytogenes MTCC839, Bacillus subtilis CRI and Clostridium perf...

  13. PFP supply fan motor starters

    International Nuclear Information System (INIS)

    Keck, R.D.

    1995-01-01

    The Plutonium Finishing Plant (PFP) is currently stabilizing about 25 kg of Pu sludge; upon completion of this task, PFP will be maintained in a safe standby condition to await decision from the PFP NEPA review. It can take about 10 years to initiate and complete terminal cleanout after this; the facility will then be decommissioned and decontaminated. The 234-5Z ventilation system must continue to operate until terminal cleanout. Part of the ventilation system is the seismic fan shutdown system which shuts down the ventilation supply fans in case of strong earthquake. This document presents criteria for installing solid state, reduced voltage motor starters and isolation contactors for the 8 main ventilation supply fans. The isolation contactors will shutdown the supply fans in event of earthquake

  14. Is the internal training load different between starters and nonstarters volleyball players submitted to the same external load training? A case study

    Directory of Open Access Journals (Sweden)

    Thiago Andrade Goulart Horta

    2017-11-01

    Full Text Available DOI: http://dx.doi.org/10.5007/1980-0037.2017v19n4p395   The same training stimulus can provide different physiological adaptations for athletes of the same team. Thus, the aim of this study was to analyze and compare the load training of starters and nonstarters players, athletes of a men’s volleyball team at different times of the season. The sample consisted of fifteen men’s volleyball superleague athletes who were divided into two groups of starters and nonstarters players. The training load of the ten weeks of the team’s preparation period for the main championship season in which no games were performed was selected for the study. The method of subjective perceived of effort (session-RPE proposed by Foster et al. (2001 was used to quantify the training load. The group of starters players had higher total weekly training load (TWTL and RPE values in the average of the ten weeks of training (p<0.05. Higher TWTL values for starters players in the preparatory and pre-competitive period compared to nonstarters players was also demonstrated (p<0.05. When different weeks were analyzed separately, weeks three and seven presented higher TWTL and RPE values for starters players compared with nonstarters players (p<0.05. The results presented in this study showed that starters players showed greater internal training load compared to nonstarters players.

  15. Fermentation pH influences the physiological-state dynamics of Lactobacillus bulgaricus CFL1 during pH-controlled culture.

    Science.gov (United States)

    Rault, Aline; Bouix, Marielle; Béal, Catherine

    2009-07-01

    This study aims at better understanding the effects of fermentation pH and harvesting time on Lactobacillus bulgaricus CFL1 cellular state in order to improve knowledge of the dynamics of the physiological state and to better manage starter production. The Cinac system and multiparametric flow cytometry were used to characterize and compare the progress of the physiological events that occurred during pH 6 and pH 5 controlled cultures. Acidification activity, membrane damage, enzymatic activity, cellular depolarization, intracellular pH, and pH gradient were determined and compared during growing conditions. Strong differences in the time course of viability, membrane integrity, and acidification activity were displayed between pH 6 and pH 5 cultures. As a main result, the pH 5 control during fermentation allowed the cells to maintain a more robust physiological state, with high viability and stable acidification activity throughout growth, in opposition to a viability decrease and fluctuation of activity at pH 6. This result was mainly explained by differences in lactate concentration in the culture medium and in pH gradient value. The elevated content of the ionic lactate form at high pH values damaged membrane integrity that led to a viability decrease. In contrast, the high pH gradient observed throughout pH 5 cultures was associated with an increased energetic level that helped the cells maintain their physiological state. Such results may benefit industrial starter producers and fermented-product manufacturers by allowing them to better control the quality of their starters, before freezing or before using them for food fermentation.

  16. Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese

    Directory of Open Access Journals (Sweden)

    Lisa Vallone

    2014-09-01

    Full Text Available The presence of mold in food, although necessary for production, can involve the presence of secondary metabolites, which are sometimes toxic. Penicillium roqueforti is a common saprophytic fungus but it is also the essential fungus used in the production of Roquefort cheese and other varieties of blue cheese containing internal mold. The study was conducted on industrial batches of Penicillium roqueforti starters used in the production of the Gorgonzola cheese, with the aim to verify the production of secondary metabolites. Nine Penicillium roqueforti strains were tested. The presence of roquefortine C, PR toxin and mycophenolic acid was tested first in vitro, then on bread-like substrate and lastly in vivo in nine cheese samples produced with the same starters and ready to market. In vitro, only Penicillium out of nine produced roquefortine C, four starters showed mycophenolic acid production, while no significant amounts of PR toxin were detected. In the samples grown on bread-like substrate, Penicillium did not produce secondary metabolites, likewise with each cheese samples tested. To protect consumers’ health and safety, the presence of mycotoxins needs to be verified in food which is widely consumed, above all for products protected by the protected denomination of origin (DOP label (i.e. a certificate guaranteeing the geographic origin of the product, such as Gorgonzola cheese.

  17. Effects of raw milk and starter feed on intake and body composition of Holstein × Gyr male calves up to 64 days of age.

    Science.gov (United States)

    Silva, A L; Marcondes, M I; Detmann, E; Machado, F S; Valadares Filho, S C; Trece, A S; Dijkstra, J

    2015-04-01

    The objective was to evaluate the effect of supplying different levels of raw milk, alone or in combination, with access to a starter feed, on the intake, digestibility, daily gain, N balance, and body composition of Holstein × Gyr crossbred suckling calves until 64 d of age. Thirty-nine male calves aged 4 d with an average initial live weight of 36 ± 1.0 kg were used. Five calves were defined as a reference group and slaughtered at 4 d of age to estimate the initial body composition of the animals. The other calves were distributed according to a completely randomized design in a 3 × 2 factorial arrangement consisting of 3 levels of milk (2, 4, or 8 L/d) and 2 levels of starter feed (presence or absence in diet). At 15 and 45 d of age, 4 animals from each treatment were subjected to digestibility trials with total collection of feces and urine and sampling of feeds. At 64 d of age, all animals were slaughtered and their body tissues were sampled for analyses. Total dry matter and nutrient intake increased linearly and starter intake decreased linearly in response to the supply of increasing amounts of milk. The digestibility coefficient of organic matter was not affected by the inclusion of starter feed and increased linearly as milk supply was elevated. Daily gain was greater at increased milk supply levels and also greater when starter was supplied, without any interaction between milk supply level and the presence or absence of starter. Fecal N excretion and N retention were higher in the animals fed starter feed. Fecal N excretion was not affected by milk levels, whereas N retention was affected. Body protein and ash contents decreased linearly according to increased milk allowance. In contrast, fat body content increased linearly according to milk supply. The presence of starter feed in the diet was responsible for the increased body fat content, but had no effect on protein or ash content. In conclusion, weight gain and N retention in calves up to 64 d of

  18. Avaliação do comportamento reológico de diferentes iogurtes comerciais Rheological evaluation of different commercial yoghurts

    Directory of Open Access Journals (Sweden)

    Thiago Rocha dos Santos Mathias

    2013-03-01

    Full Text Available A consistência e a viscosidade do iogurte são uns dos principais fatores envolvidos na qualidade e aceitação do produto. Dessa forma, este trabalho apresenta um estudo de comparação reológica entre iogurtes comerciais do Rio de Janeiro, Brasil, em cujas formulações constam diferentes espessantes. Foram utilizadas três grandes marcas do mercado e, entre os espessantes utilizados, estão: goma guar, goma xantana, goma carragena, goma alfarroba e carboximetilcelulose. Previamente às análises reológicas, as amostras de iogurtes foram submetidas à determinação do pH, da acidez (expressa em ácido láctico e da umidade. As curvas de fluxo e de viscosidade foram obtidas em reômetro rotacional Thermo Haake Mars com geometria placa/placa (35 mm de diâmetro, com variação de taxa de cisalhamento entre 0,02 e 100 s-1 (curva ascendente, e 100 e 0,02 s-1 (curva descendente, em um tempo total de 20 minutos. Foi determinada a histerese como a área entre as curvas e ajustados os modelos de Bingham, Casson, Herschel-Bulkley e Ostwald de Waele. Foram realizados também testes de tixotropia, pela medição da viscosidade em função do tempo a uma taxa constante de 100 s-1, por 10 minutos. Estes foram ajustados pelo modelo de Weltman. Além disso, foram verificadas alterações no comportamento reológico em função da variação de temperatura (4 a 24 ºC, cujos resultados foram avaliados pela Equação de Arrhenius. Todas as amostras de iogurte analisadas apresentaram comportamento pseudoplástico e tixotrópico. Todos os modelos foram bem ajustados para as curvas de fluxo, exceto o modelo de Weltman, que não representou bem os testes de tixotropia.Yoghurt consistency and viscosity are two of the major factors involved in product quality and acceptance. Thus this paper presents a comparative study of the rheology of commercial yoghurts in Rio de Janeiro, Brazil, whose formulations included different thickeners. Three major market brands

  19. THE EFFECT OF CALF STARTER RATION FOR PRE-WEANING ONGOLE GRADE (PO CALVES ON BODY WEIGHT GAIN

    Directory of Open Access Journals (Sweden)

    E. Winarti

    2016-12-01

    Full Text Available The objective of study was to determine the effect of calf starter in the pre-weaning calves against the daily body weight gain. Twenty Ongole grade (PO calves age of 1 month divided into 4 treatment groups of feed, 5 calves for each treatment. Treatment (P1 fed with extra soybean groats; (P2 soybean groats 50% + Gliricidia 50%; (P3 soybean groats 50%+ rice bran 50%; (P4 soybean groats 50%+ rejected bread 50%. Calf starter was given at age 1 month to 3 months. Observation was carried out on calves daily weight gain. This experiment was designed in Completely Randomized Design. Data was  analyzed by analysis of variance and continued Least Significant Difference Test. Statistical analysis showed that feed of (P <0.05 significantly affected the daily weight gain of the calves. Results of the study can be concluded that calf starter with soya groats provide the best daily weight gain of pre-weaning calf.

  20. Salame elaborado com Lactobacillus plantarum fermentado em meio de cultura de plasma suíno Salami sausage prepared with Lactobacillus plantarum fermented in porcine plasma culture medium

    Directory of Open Access Journals (Sweden)

    Paulo Cezar Bastianello Campagnol

    2007-12-01

    Full Text Available Este trabalho teve por objetivo produzir uma cultura starter com uma cepa de Lactobacillus plantarum em um meio de cultura com plasma suíno e verificar a viabilidade de sua aplicação em salame. O meio de cultura foi preparado com plasma suíno e água destilada (1:1, pH 11,0. Após a esterilização, 300 mL foram adicionados de 400 mL de uma solução estéril de glicose e difosfato de potássio. A cepa de Lb. plantarum foi semeada no meio de cultura e submetida à fermentação em pH 7,0, durante 36 horas (100 rpm, 37 ± 0,1 °C. Ao alcançar a fase estacionária, a cultura foi centrifugada e ressuspendida em leite desnatado estéril, liofilizada e aplicada em salame. A influência do inóculo foi avaliada nas características microbiológicas, físico-químicas e sensoriais de salames. Os resultados encontrados foram comparados com tratamentos sem adição de cultura starter e com uma cultura comercial. O microrganismo Lb. plantarum teve um crescimento máximo de 9,82 Log UFC.mL-1, após 30 horas de fermentação. Os salames elaborados com a cultura starter produzida apresentaram uma queda de pH significativamente maior, e menor valor de atividade de água que os demais tratamentos. O microrganismo Lb. plantarum melhorou significativamente o sabor dos salames.The purpose of this work was to produce a starter culture with a strain of Lactobacillus plantarum in a porcine plasma culture medium and ascertain the viability of applying it in salami sausage. The culture medium was prepared with porcine plasma and distilled water (1:1, pH 11.0. After sterilization, 300 mL were added of 400 mL of a sterile solution of glucose and potassium diphosphate. The Lb. plantarum strain was inoculated into the culture medium and subjected to fermentation at pH 7.0 for 36 hours (100 rpm, 37 ± 0.1 °C. When the stationary phase was reached, the culture was centrifuged and resuspensed in sterile skimmed milk, lyophilized and applied to salami. An evaluation was