Results 1 to 10 of about 32,897 (165)

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

Effect of Starter Cultures on Quality of Fermented Sausages

Food Science of Animal Resources, 2023
The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture ...
Jungeun Hwang, Yujin Kim, Yeongeun Seo, Miseon Sung, Jei Oh, Yohan Yoon   +5 more
doaj   +3 more sources

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

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

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

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

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

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   +1 more source

Effects of monolaurin and lactic acid bacteria starter culture on growth of vegetative cells of Bacillus cereus in Iranian white fresh cheese [PDF]

The Iranian Journal of Veterinary Science and Technology, 2012
The harmful effects of many chemical food preservatives are well established, so this has triggered interest in natural methods of preservation. Monolaurin, a monoester of lauric acid, founds naturally in some foods and has various antiviral and ...
Moslem Neyriz-Nagadehi, Seyed Mehdi Razavi-Rohani,, Gity Karim,, Amir Zeynali   +3 more
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