Results 41 to 50 of about 32,996 (264)

Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable

CyTA - Journal of Food, 2018
Unpasteurized artisanal cheeses are a source of pathogens for humans. We isolated lactic acid bacteria (LAB) from raw milk and from cheeses made with raw milk, and formulate starter cultures for producing an artisanal Mexican cheese known as ‘Queso Bola ...
Robinson Vázquez-Velázquez, Miguel Salvador-Figueroa, Lourdes Adriano-Anaya, Guadalupe DeGyves–Córdova, Alfredo Vázquez-Ovando   +4 more
doaj   +1 more source

Residual tail twisting in ascidian larvae is stabilized by asymmetric myofibrils that resist bilateral symmetry restoration

FEBS Letters, EarlyView.
Ascidian Ciona larvae initially show strong clockwise tail twisting, which is largely corrected during development. However, a small residual twist remains. This study shows that organized helical myofibrils in tail muscles mechanically stabilize this residual asymmetry, preventing complete restoration of bilateral symmetry and revealing how embryos ...
Yuki S. Kogure, Misaki K. Nishio, Satoru Okuda, Kohji Hotta   +3 more
wiley   +1 more source

Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria

Food Technology and Biotechnology, 2010
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 ...
Blaženka Kos, Jasna Beganović, Andreja Leboš Pavunc, Ksenija Habjanič, Srećko Matošić, Jagoda Šušković   +5 more
doaj  

QUALITY AND SHELF LIFE ENHANCEMENT OF DOMIATI CHEESE FROM HEAT TREATED MILK USING STARTER CULTURE [PDF]

Arab Universities Journal of Agricultural Sciences, 2005
10%) with adding 1% activated commercial starter cultures of YC-X11 (Str. thermophilus and Lb. delbruekii ss. bulgaricus, T1), Bio Profit (Lb rhamnosus and Propio. freudenreichii ss. shermanii, T2) and LC 705 (Lb. casei, T3).
O.I.; A.A. Askar El-Batawy,, E. Sultan Nagwa,, Awad, R.A.   +2 more
doaj   +1 more source

Cell geometry and membrane protein crowding constrain Escherichia coli growth rate, overflow metabolism, respiration, and maintenance energy

FEBS Letters, EarlyView.
The physical dimensions and shape of bacterial cells define the surface area available to acquire nutrients and the volume available for synthesizing proteins and DNA. Here, we use computational systems biology to decode the importance of cell geometry as a major determinant of prokaryotic phenotype, including growth rate and metabolic efficiency. This
Ross P. Carlson, Tomáš Gedeon, Mauricio Garcia Benitez, Campbell Putnam, William R. Harcombe, Radhakrishnan Mahadevan, Ashley E. Beck   +6 more
wiley   +1 more source

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

Food Technology and Biotechnology, 2017
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 ...
Krešimir Mastanjević, Dragan Kovačević, Jadranka Frece, Ksenija Markov, Jelka Pleadin   +4 more
doaj   +1 more source

Salmonella lipopolysaccharide‐containing supported lipid bilayers as platforms to study bacteriophage interactions

FEBS Letters, EarlyView.
We present robust protocols for the preparation of supported lipid bilayers (SLBs) incorporating either Salmonella smooth LPS or outer membrane vesicles (OMVs). We use a combination of quartz crystal microbalance with dissipation (QCM‐D) and fluorescence microscopy to both characterize the SLBs of various compositions and to probe their interactions ...
Hudson P. Pace, Alyssa Borges, Charles Arnaud, Tove Karlsson, Nina K. Bröker, Stefanie Barbirz, Marta Bally   +6 more
wiley   +1 more source

Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske)

Journal of Agriculture, Food and Environment
This study investigated the effect of fermentation of soymilk with starter-culture on the physicochemical, proximate and sensory properties of derived indigenous soy curd.
Ogunremi OR
doaj   +1 more source

Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter [PDF]

Journal of Food and Bioprocess Engineering, 2018
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese ...
Mohammad Reza Edalatian, Mohammad Bagher Habibi Najafi, Arash Koocheki   +2 more
doaj  

The use of starter cultures in lab-scale cacao fermentation and its impact on non-volatile compounds and flavor profile [PDF]

BIO Web of Conferences
Indonesian cacao exhibits strong potential as Fine Flavor Cacao (FFC), as demonstrated by its recognition at international events. However, maintaining consistent cacao bean quality remains a major challenge, largely due to spontaneous fermentation ...
Erawati Christina Mumpuni, Wardani Agustin Krisna, Sutrisno Aji, Febrianto Noor Ariefandie, Sukweenadhi Johan   +4 more
doaj   +1 more source