Results 1 to 10 of about 155,238 (187)

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture [PDF]

Foods, 2022
The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir.
Amin Yousefvand, Xin Huang, Mehdi Zarei, Per Erik Joakim Saris   +3 more
doaj   +2 more sources

Pengaruh Penggunaan Starter Bakteri Asam Laktat Lactobacillus plantarum dan Lactobacillus fermentum terhadapTotal Bakteri Asam Laktat, Kadar Asam dan Nilai pH Dadih Susu Sapi [PDF]

Jurnal Ilmiah Ilmu-Ilmu Peternakan, 2010
The  objective  of  the  current  study    to  determine  the  effect  of  the  use  of  bacteria  Lactobacillus plantarum and Lactobacillus fermentum in the manucfacture of cow’s milk curd on the total lactid acid bacteria, acidity and pH value of ...
Afriani Afriani
doaj   +6 more sources

Phenotypic and genotypic characterisation of Lactobacillus and yeast isolates from a traditional New Zealand Māori potato starter culture [PDF]

Current Research in Food Science, 2022
Parāroa Rēwena is a traditional Māori sourdough produced by fermentation using a potato starter culture. The microbial composition of the starter culture is not well characterised, despite the long history of this product.
Jia Sun, Olin Silander, Kay Rutherfurd-Markwick, Daying Wen, Tanya Poi-poi Davy, Anthony N. Mutukumira   +5 more
doaj   +2 more sources

Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431® Isolated from Food for Special Medical Purposes§

Food Technology and Biotechnology, 2023
Research background. Increasing awareness of the importance of nutrition in health promotion and disease prevention has driven to the development of foods for special medical purposes (FSMPs).
Andreja Leboš Pavunc, Lenkica Penava, Nina Čuljak, Martina Banić, Jasna Novak, Katarina Butorac, Marijana Ceilinger, Jelena Miličević, Danijela Čukelj, Jagoda Šušković, Blaženka Kos   +10 more
doaj   +1 more source

Lyophilized alginate-based microspheres containing Lactobacillus fermentum D12, an exopolysaccharides producer, contribute to the strain’s functionality in vitro

Microbial Cell Factories, 2021
Lactobacillus (Limosilactobacillus) fermentum D12 is an exopolysaccharide (EPS) producing strain whose genome contains a putative eps operon. Whole-genome analysis of D12 was performed to disclose the essential genes correlated with activation of ...
Katarina Butorac, Jasna Novak, Barbara Bellich, Lucrecia C. Terán, Martina Banić, Andreja Leboš Pavunc, Slaven Zjalić, Paola Cescutti, Jagoda Šušković, Blaženka Kos   +9 more
doaj   +1 more source

The functional capacity of plantaricin-producing Lactobacillus plantarum SF9C and S-layer-carrying Lactobacillus brevis SF9B to withstand gastrointestinal transit

Microbial Cell Factories, 2020
Background We evaluated the functional capacity of plantaricin-producing Lactobacillus plantarum SF9C and S-layer-carrying Lactobacillus brevis SF9B to withstand gastrointestinal transit and to compete among the gut microbiota in vivo.
Katarina Butorac, Martina Banić, Jasna Novak, Andreja Leboš Pavunc, Ksenija Uroić, Ksenija Durgo, Nada Oršolić, Marina Kukolj, Slobodanka Radović, Simone Scalabrin, Jurica Žučko, Antonio Starčević, Jagoda Šušković, Blaženka Kos   +13 more
doaj   +1 more source

Study of the process of infrared drying of lactic starter cultures [PDF]

E3S Web of Conferences, 2023
An assessment of the current state of the Russian lactic starter market is given, which reflects the dependence on imported raw materials mainly from European manufacturers.
Popov V.M., Afonkina V.A., Levinsky V.N., Medvedev A.V.   +3 more
doaj   +1 more source

Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga [PDF]

, 2018
Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes.
Balzan, Stefania, Cardazzo, Barbara, Carraro, Lisa, Farina, Giovanni, Fasolato, Luca, Fasoli, Franco, Lucchini, Rosaria, Negrinotti, Michele, Novelli, Enrico   +8 more
core   +5 more sources

ÉPOP (traditional starter culture): a complex composition of plant resources prepared by the Misings of Assam, Northeast India

Journal of Ethnic Foods, 2023
Ethnic practices with relation to starter culture reflect a region-specific traditions; therefore, documentation of such knowledge is key to improvise basic understanding as how traditions, cultures, and processes are linked to local dietary systems ...
Rajiv Mili, R. C. Sundriyal
doaj   +1 more source

Influence of sheep tail fat and autochthonous starter culture on the formation of volatile nitrosamines in sucuk [PDF]

Kafkas Universitesi Veteriner Fakültesi Dergisi, 2023
The study aimed to investigate the effect of sheep tail fat (STF) on the volatile nitrosamines in a dry fermented sausage (sucuk) with/without autochthonous starter culture (Lactiplantibacillus plantarum GM77 and Staphylococcus xylosus GM92).
Selen SALLAN
doaj   +1 more source