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Autochthonous Human Milk Lactobacillus Strains as Potential Probiotic Starter Cultures [PDF]

Food Technology and Biotechnology
Research background. Human milk is rich in bioactive molecules and beneficial bacteria that contribute to shaping the newborn's microbiota. In this study, we aim to evaluate lactic acid bacteria strains isolated from human milk of healthy Croatian women ...
Katarina Butorac, Martina Banić, Dina El Khalifa, Ena Habuš, Nina Čuljak, Andreja Leboš Pavunc, Jasna Novak, Jagoda Šušković, Blaženka Kos   +8 more
doaj   +2 more sources

Development of starter cultures for mahewu fermentation: affordable solutions for low and medium-income countries [PDF]

npj Science of Food
Very few starter cultures were specifically developed for African cereal foods. This study aimed to develop starter cultures for cereal fermentations that can be stored at ambient temperature.
Felicitas Pswarayi, Nontobeko X. Zulu, Bhekisisa C. Dlamini, Michael G. Gänzle   +3 more
doaj   +2 more sources

Fermentation of kefir with traditional freeze-dried starter cultures successfully recreates fresh culture fermented kefir [PDF]

Frontiers in Microbiology
IntroductionInterest in fermented foods and their purported health benefits has led to increased scientific research investigating the development of starter cultures which maintain the characteristics of traditional products while allowing for ...
Maanasa Mudoor Sooresh, Ashani Jayawickrama, Amaya Silva, Sally Nguyen, Sheri Schmidt, Sheri Schmidt, Joseph Sebastian, Shane Carey, James Harynuk, James Harynuk, Benjamin P. Willing, Benjamin C. T. Bourrie, Benjamin C. T. Bourrie   +12 more
doaj   +2 more sources

Design and Volatile Compound Profiling of Starter Cultures for Yogurt Preparation [PDF]

Foods, 2023
Stable symbiotic starter cultures were created using selected strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp.
Albert Krastanov, Marin Georgiev, Aleksandar Slavchev, Denica Blazheva, Bogdan Goranov, Salam A. Ibrahim   +5 more
doaj   +2 more sources

Effect of Starter Cultures on Quality of Fermented Sausages. [PDF]

Food Sci Anim Resour, 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. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms ...
Hwang J, Kim Y, Seo Y, Sung M, Oh J, Yoon Y.   +5 more
europepmc   +3 more sources

Caseinolytic proteases of Lactobacillus and Lactococcus strains isolated from fermented dairy products

Mljekarstvo, 2022
Proteases of Lactobacillus and Lactococcus strains catalyze casein degradation in fermented dairy products, which can result in the production of bioactive peptides.
Jasna Novak, Andreja Leboš Pavunc, Katarina Butorac, Martina Banić, Nina Čuljak, Helena Rak, Marina Blažević, Ana-Marija Iveljić, Jagoda Šušković, Blaženka Kos   +9 more
doaj   +3 more sources

Lacticaseibacillus rhamnosus-Derived Exopolysaccharide Attenuates D-Galactose-Induced Oxidative Stress and Inflammatory Brain Injury and Modulates Gut Microbiota in a Mouse Model

Microorganisms, 2022
This study aimed to investigate the protective effect of a novel exopolysaccharide EPSRam12, produced by Lacticaseibacillus rhamnosus Ram12, against D-galactose-induced brain injury and gut microbiota dysbiosis in mice.
Manorama Kumari, Vaishali L. Dasriya, Basavaprabhu H. Nataraj, Ravinder Nagpal, Pradip V. Behare   +4 more
doaj   +1 more source

A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese

Molecules, 2021
This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides).
Jasna Novak, Katarina Butorac, Andreja Leboš Pavunc, Martina Banić, Ana Butorac, Adriana Lepur, Nada Oršolić, Katarina Tonković, Krešo Bendelja, Nina Čuljak, Marija Lovrić, Jagoda Šušković, Blaženka Kos   +12 more
doaj   +1 more source

Physicochemical and rheological characterizations of a novel exopolysaccharide EPSKar1 and its iron complex EPSKar1-Fe: Towards potential iron-fortification applications

Current Research in Food Science, 2023
Iron is a micronutrient essential for human health and physiology. Iron-deficiency anemia, the most common form of anemia, may occur from an iron homeostasis imbalance.
Manorama Kumari, Rolly Kumari, Basavaprabhu Haranahalli Nataraj, Prashant Ashok Shelke, Syed Azmal Ali, Ravinder Nagpal, Pradip V. Behare   +6 more
doaj   +1 more source

Selection of the main components and study of their influence on the quality indicators of raw smoked sausages

Новые технологии, 2022
To date, it is known that functional nutrition products account for 3% of all known food products. Based on forecasts, in the coming decades, their percentage ratio will increase to 30–50% of the entire grocery market.
M. A. Gasheva
doaj   +1 more source