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Journal articles on the topic 'Fermented Culture'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

Hasanuddin, Hasanuddin. "APLIKASI STARTER KULTUR MURNI PADA PEMBUATAN DURIAN FERMENTASI." Jurnal Agroindustri 1, no. 2 (2011): 74–80. http://dx.doi.org/10.31186/j.agroind.1.2.74-80.

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This study looks into the effect of pure culture starters isolated from tempoyak on fermented durian (Durio zibethinus) and its acceptability. The use of 5% pure culture starters and mixed cultures of Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus curvatus Leuconostoc mesentroides and Staphylococcus saprophyticus were analyzed in terms of acceptabilty by sensory panelists. Statistical analysis shows a significant difference among fermented durian with pure culture and mixed culture starters for attributes of texture and viscosity, aroma and flavor, acidity and general accepta

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Hu, Lujun, Xiaodie Chen, Rui Lin, et al. "Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of Saccharomyces cerevisiae, Pichia kudriavzevii, and Lactiplantibacillus plantarum." Foods 12, no. 3 (2023): 655. http://dx.doi.org/10.3390/foods12030655.

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This study explored the effect of the combination of Saccharomyces yeast, non-Saccharomyces yeast (Pichia kudriavzevii), and Lactiplantibacillus plantarum during cider fermentation on physicochemical properties, antioxidant activities, flavor and aroma compounds, as well as sensory qualities. Ciders fermented with the triple mixed-cultures of these three species showed lower acid and alcohol content than those fermented with the single-culture of S. cerevisiae. The antioxidant activities were enhanced by the triple mixed-culture fermentation, giving a higher 1,1-diphenyl-2-picrylhydrazyl (DPPH

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Lestari, Ase, T H Wahyuni, E. Mirwandhono, and N Ginting. "Maggot Black Soldier Fly (Hermetia illucens) Nutritional Content Using Various Culture Media." Jurnal Peternakan Integratif 8, no. 3 (2021): 161–69. https://doi.org/10.32734/jpi.v8i3.12534.

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Maggot BSF (black soldier fly) (Hermetia illucens) has a high crude protein content of 42.1%. The purpose of this study was to investigate the nutritional content of maggot as a substitute for fish meal by using various culture media. This research method used a completely randomized design of 5 treatments 4 replications P0 = 100% fermented rice bran, P1 = 50% fermented coconut dregs + 50% fermented rice bran, P2 = 50% fermented tofu dregs + 50% fermented rice bran, P3 = fermented rice bran 50% fermented palm kernel kernel + 50% fermented rice bran, P4 = 25% fermented coconut dregs + 25% ferme

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Kakisu, Emiliano, Aurora Irigoyen, Paloma Torre, Graciela L. De Antoni, and Analía G. Abraham. "Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir." Journal of Dairy Research 78, no. 4 (2011): 456–63. http://dx.doi.org/10.1017/s0022029911000653.

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A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented milk product. Kluyveromyces marxianus CIDCA 8154, a yeast with immunomodulatory properties was included to formulate a three-strain starter culture. Supernatants of enterohaemorragic Escherichia coli, shiga-toxin–producing strain, along with a two-strain or a three-strain starter culture were included in the medium of Vero-cell surface cultures. The results demonstrated that t

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Wang, Jiaxuan, Shuyue Hao, and Qing Ren. "Analysis of Bacterial Diversity in Fermented Grains of Baijiu Based on Culturomics and Amplicon Sequencing." Fermentation 9, no. 3 (2023): 260. http://dx.doi.org/10.3390/fermentation9030260.

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Baijiu is a traditional distilled liquor in China. The unique flavor developed during the fermentation process of Baijiu is closely related to the microorganisms in the fermented grains of the Baijiu. Fermented grain is a solid material that has not been distilled after the fermentation of Baijiu. It is of great significance to study the bacterial diversity in fermented grains and to isolate and culture them to reveal the formation mechanism of the flavor substances in Baijiu. In this study, the diversity of bacteria in fermented grains was studied by the combination of amplicon sequencing and

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Vukic, Dajana, Snezana Kravic, Spasenija Milanovic, et al. "The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products." Acta Periodica Technologica, no. 50 (2019): 324–31. http://dx.doi.org/10.2298/apt1950324v.

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In this study, the effects of kombucha inoculum as non-conventional starter culture on fatty acids composition of fermented milk, compared to a commercial probiotic (ABT-7) and yoghurt (YF-L812) starter cultures, during 21 days of storage was investigated. Fatty acids composition was determined by gas chromatography-mass spectrometry after the previous extraction of lipids and derivatization. The atherogenic (AI) and thrombogenic (TI) indices determined on the basis of fatty acids composition have been used for evaluation of the nutritive lipid quality of the fermented dairy products. The most

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Pramana, Olsen O., and Yoga Aji Handoko. "Perbandingan Kualitas Fermentasi Biji Kakao dengan Menggunakan Kultur Campur dan Kultur Tunggal Saccharomyces cerevisiae." Jurnal Pendidikan Teknologi Pertanian 8, no. 2 (2022): 133. http://dx.doi.org/10.26858/jptp.v8i2.26060.

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Cocoa fermented products in Indonesia generally produce poor quality fermentation. This study was conducted to compare the quality of fermented cocoa beans with the addition of mixed and single cultures of Saccharomyces cerevisiae. This study used a randomized block design (RAK) method with 7 treatments, namely control, single culture (KT5%), (KT10%), (KT15%) and mixed culture (KC5%), (KC10%), (KC15%). Observation parameters include pH, temperature, water content, reducing sugar content, lactic acid content, acetic acid content, total fat content, cut test and organoleptic. The analytical data

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Wang, Sheng-Yao, Ren-Feng Huang, Ker-Sin Ng, Yen-Po Chen, Jia-Shian Shiu, and Ming-Ju Chen. "Co-Culture Strategy of Lactobacillus kefiranofaciens HL1 for Developing Functional Fermented Milk." Foods 10, no. 9 (2021): 2098. http://dx.doi.org/10.3390/foods10092098.

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Our previous studies indicated that Lactobacillus kefiranofaciens HL1, isolated from kefir grain, has strong antioxidant activities and anti-aging effects. However, this strain is difficult to use in isolation when manufacturing fermented products due to poor viability in milk. Thus, the purpose of this study was to apply a co-culture strategy to develop a novel probiotic fermented milk rich in L. kefiranofaciens HL1. Each of four selected starter cultures was co-cultured with kefir strain HL1 in different media to evaluate their effects on microbial activity and availability of milk fermentat

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Vihan, Varsha, VP Singh, Pramila Umaraw, Akhilesh K. Verma, Chirag Singh, and Shardanand Verma. "Quality assessment of buffalo milk Chakka prepared from different starter culture." Indian Journal of Dairy Science 76, no. 5 (2023): 473–79. http://dx.doi.org/10.33785/ijds.2023.v76i05.008.

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Chakka is a soured dairy product that is producedby removing the whey from fermented milk (dahi, known as In-dian yogurt). The starter culture plays a significant role in deter-mining the overall elemental quality of fermented dairy products. The present study was carried to find out the suitability of three different cultures for development of chakka viz. T1 (1.5% Mixed microbial culture), T2 (1.5% bacterial culture, STI-13 freeze-dried Lactic culture), and T3 (1.5% yeast cultures). Among the different culture various quality characteristics, physico-chemical param-eters and sensory characte

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Li, Sining, Shanhu Tang, Qiang He, Jiangxiao Hu, and Jing Zheng. "Changes in Proteolysis in Fermented Milk Produced by Streptococcus thermophilus in Co-Culture with Lactobacillus plantarum or Bifidobacterium animalis subsp. lactis During Refrigerated Storage." Molecules 24, no. 20 (2019): 3699. http://dx.doi.org/10.3390/molecules24203699.

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Proteolysis in fermented milk, a complex and dynamic process, depends on the starter cultures used. This study aimed to evaluate the influence of Lactobacillus plantarum or Bifidobacterium animalis subsp. lactis, or both, co-fermented with Streptococcus thermophilus, on the changes in the proteolysis profile of fermented milk during 21-day storage at 4 °C, including the pH value, proteolytic degree, protease activity, aminopeptidase activity, free amino acid content, and electrophoresis performance. The results showed that the treatments with co-cultures exhibited a higher amount of free amino

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Dolmatova, O. I., and I. S. Palchikova. "Fermented milk drink technology with orange syrup." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (2019): 92–96. http://dx.doi.org/10.20914/2310-1202-2019-2-92-96.

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Nowadays in the dairy industry, the combination of raw materials of plant origin with a dairy base can be noted. Received dairy products have a functional orientation. The product line is expanding with every new filler. This allows the consumers to choose the product they like. The properties of the starter cultures used for fermented milk products were studied by the authors, and the choice of starter culture was carried out. The starter culture “Narine” was used in the development of a method for the fermented milk drink production. The choice of starter culture was made taking into account

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Comasio, Andrea, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté, and Luc De Vuyst. "Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs." Microorganisms 8, no. 10 (2020): 1534. http://dx.doi.org/10.3390/microorganisms8101534.

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Microbial strains for starter culture-initiated sourdough productions are commonly isolated from a fermenting flour–water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with interesting metabolic properties and hence change the organoleptic properties of the concomitant breads. Furthermore, the selection of sourdough starter cultures does not need to be limited to lactic acid bacteria (LAB), as other food-grade microorganisms are sometimes found in sourdoughs. Therefore, different strains belonging to LAB, acetic acid bacteria (AAB),

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Nes, Rannes Ran, Andree Wijaya Setiawan, and Yoga Aji Handoko. "Perbandingan Kualitas Fermentasi Biji Kakao dengan Penambahan Kultur Campur dan Kultur Tunggal Lactobacillus brevis." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 4 (2021): 537. http://dx.doi.org/10.23960/jtep-l.v10i4.537-547.

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Cocoa beans are one of the plants whose processing process is through fermentation to get quality cocoa beans. The purpose of this study was to determine the quality of fermented cocoa beans with the addition of mixed cultures of Saccharomyces cereviseae, Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter orientalis, Acetobacter tropicalis, and single culture of Lactobacillus brevis and determine the best quality of fermented cocoa beans between mixed culture and single culture of Lactobacillus brevis. This study used a randomized block design with 7 treatments and 4 replications. E

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Kozłowska, Mariola, Małgorzata Ziarno, Dorota Zaręba, and Iwona Ścibisz. "Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation." Fermentation 9, no. 8 (2023): 731. http://dx.doi.org/10.3390/fermentation9080731.

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Barley (Hordeum vulgare L.) is one of the first cereals that humans began to cultivate. This study aimed to investigate the possibility of enriching fermented dairy products, using fermented milk as an example, with young barley leaves powder (YBLP) preparation including different starter cultures of lactic acid bacteria (LAB). The addition of YBLP did not affect the maximum rate of acidification and the time at which the maximum acidification rate was achieved. However, it did impact the time required to reach the desired pH level (4.6) for specific starter cultures. Over a 28-day storage per

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Beata, Paszczyk, Brandt Waldemar, and Łuczyńska Joanna. "Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures." Czech Journal of Food Sciences 34, No. 5 (2016): 391–96. http://dx.doi.org/10.17221/358/2015-cjfs.

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The effect of the applied starter cultures and storage time of fermented milk drinks on the content of cis-9, trans-11 octadecadienoic acid (CLA), as well as trans isomers of C18:1 and C18:2 acids were evaluated. The analysed fermented milk drinks were produced by the thermostat method and with three different starter cultures. Analyses were carried out for freshly produced fermented milk drinks and for stored drinks (analyses after 6, 13, and 21 days of storage). The study demonstrated that the type of applied starter culture and storage time affected the content of CLA and of trans isomers o

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Yu, Jiang, Mengying Sun, Shilong Jiang, Chuqi Jiang, Guangqing Mu, and Yanfeng Tuo. "Oral Administration of Fermented Milk from Co-Starter Containing Lactobacillus plantarum Y44 Shows an Ameliorating Effect on Hypertension in Spontaneously Hypertensive Rats." Foods 13, no. 5 (2024): 641. http://dx.doi.org/10.3390/foods13050641.

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Fermented dairy foods such as yogurt exhibit some beneficial effects on consumers, including relieving the symptoms of hypertension. This study aims to obtain fermented dairy products from a co-starter that have a great flavor and the auxiliary function of reducing blood pressure after longtime consumption. Commercial starter cultures composed of Lactobacillus delbrueckii subsp. bulgaricus CICC 6047 and Streptococcus thermophilus CICC 6038 were combined with Lactobacillus plantarum strains Y44, Y12, and Y16, respectively, as a combined starter culture to ferment the mixed milk of skim milk and

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El-Zahar, Khaled M., Mohamed F. Y. Hassan, and Suliman F. Al-Qaba. "Protective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats." Journal of Nutrition and Metabolism 2021 (October 29, 2021): 1–12. http://dx.doi.org/10.1155/2021/1557945.

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The present study aimed to investigate synergistic health effects of camel milk and Bif. longum BB536 in rats with diet-induced obesity, impaired lipid profile, and hypercholesterolemia. Wistar rats received a high-fat (HF) diet plus 2 ml/day of either cow’s milk fermented with yogurt culture (CT), camel milk fermented with yogurt culture (CAT), camel milk fermented with Bif. longum BB536 (CAP), mixed cow’s and camel milk fermented with yogurt culture (CCAT), or cow’s milk and camel milk fermented with Bif. longum (CCAP). All fermented milk products significantly reduced HDL, albumin, and tota

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Qureshi, Nasib, Xiaoqing Lin, Shunhui Tao, Siqing Liu, Haibo Huang, and Nancy N. Nichols. "Can Xylose Be Fermented to Biofuel Butanol in Continuous Long-Term Reactors: If Not, What Options Are There?" Energies 16, no. 13 (2023): 4945. http://dx.doi.org/10.3390/en16134945.

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This study applied concentrated xylose (60–250 g/L) medium to produce butanol (acetone butanol ethanol, or ABE). A control batch fermentation of 61 g/L initial glucose using Clostridium beijerinckii P260 resulted in a productivity and yield of 0.33 g/L·h and 0.43 g/g, respectively. Use of 60 g/L xylose in a batch system resulted in productivity and yield of 0.26 g/L·h, and 0.40 g/g, respectively. In these two experiments, the culture fermented 89.3% glucose and 83.6% of xylose, respectively. When ABE recovery was coupled with fermentation for continuous solvent removal, the culture fermented a

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Sta. Cruz, Joy Christine, Noime Mallari, and Marielle Gamboa. "Effect of Fermentation Time on Rabbit Meat Jerky Processing." Southeast Asian Journal of Agriculture and Allied Sciences 1, no. 1 (2022): 15–23. https://doi.org/10.63943/sajaas.vol1iss1art2pp15-23.

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This study aims to develop fermented rabbit meat jerky. Lactobacillus casei strain Shirota (Lcs) from commercially available cultured drink was used as a starter culture. Samples of jerky were fermented at 3 h, 5 h, and 7 h. Parameters such as Lactobacillus count (CFU/g), pH, % titratable acidity, % moisture content, and water activity (Aw) were investigated. Results revealed that fermented rabbit meat jerky has a significantly lower pH than unfermented. Percent (%) moisture content and Aw of the fermented samples are found to be comparable to other dried fermented meats. However, no significa

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Nadya, Hani Fildzah, Usman Ahmad, and Samsudin Samsudin. "Improving the Taste of Robusta Coffee by Fermentation with Yeast Inoculum and Its Effect on Caffeine Content." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 13, no. 2 (2024): 298. http://dx.doi.org/10.23960/jtep-l.v13i2.298-308.

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Harvesting coffee process by farmers generally executed entirety, resulting rainbow harvest. Coffee fermentation with yeast starter cultures Saccharomyces cerevisiae Y612, Candida parapsilosis Y207 and Torulospora delbrueckii Y594 was executed separately to determine the role of starter cultures on caffeine and robusta coffee taste at different maturity levels. The study was conducted at the Indonesian Industrial and Beverage Crops Research Institute in Sukabumi,, from June to November 2022. The experiment used a factorial complete randomized design. The first factor was the maturity level of

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Błaszczyk, Urszula, Paweł Satora, and Łukasz Noga. "Mixed Cultures of Saccharomyces kudravzevii and S. cerevisiae Modify the Fermentation Process and Improve the Aroma Profile of Semi-Sweet White Wines." Molecules 27, no. 21 (2022): 7478. http://dx.doi.org/10.3390/molecules27217478.

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The purpose of the study was to evaluate the impact of the Saccharomyces cerevisiae and S. kudriavzevii mixed culture on the fermentation, chemical and aromatic composition of semi-sweet white wines. The variables tested in the experiment were the initial ratio of yeast in mixed cultures and the time of inoculation of the S. kudriavzevii co-culture. The addition of S. kudriavzevii to the inoculum did not significantly change the chemical composition of the wines obtained. No reduction in ethanol yield was found in mixed culture fermented wines; however, in some variants of the experiment, the

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Pakuwal, Evance, and Prakash Manandhar. "Production of Rice Based Alcoholic Beverages and their Quality Evaluation." Journal of Food Science and Technology Nepal 12, no. 12 (2020): 37–48. http://dx.doi.org/10.3126/jfstn.v12i12.30133.

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Murcha is a traditional starter culture used for the production of alcoholic beverages in Nepal. The present study was conducted to compare and characterize rice-based alcoholic beverages prepared from varieties of rice as well as starter culture. Optimization of the production was performed using three criteria (pH, temperature, and Brix). Four different rice varieties (marsi/ red rice (RR), black rice, taichin, and khumal-4) and four different cultures (ATCC 18824, murcha, yeast isolated from murcha, and commercial wine yeast) were used to prepare rice-based alcoholic beverages under optimiz

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Maryati, Yati, and Agustine Susilowati. "Changes in folate characteristics and its identification in broccoli (Brassica oleracea Italica) extract fermented by Lactic Acid Bacteria Mixed Culture (LAB)." MATEC Web of Conferences 154 (2018): 04001. http://dx.doi.org/10.1051/matecconf/201815404001.

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Broccoli (Brassica oleracea Italica) was fermented by cultures of lactic acid bacteria (LAB) as a potential source of natural folic acid. This study aimed to evalte characteristic changes and to identify folate compounds from broccoli extract, fermented by mixed LAB cultures (L. bulgaricus, S. thermophulus, L.acidophilus, Bd. bifidum). The formulation of broccoli extract was fermented with variation of LAB starter culture with concentrations of 10 and 20%(v/v), and the change of characteristic of folic acid compound during fermentation (0 to 48 hours) with an interval of 8 hours was evaluated.

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Golovach, O., N. Zhabanos, N. Furik, M. Babitskaya, and T. Smaliak. "EXOPOLYSACCHARIDES CONTENT IN THE SAMPLES OF FUNCTIONAL FERMENTED MILK PRODUCTS." Topical issues of processing of meat and milk raw materials, no. 15 (December 21, 2021): 48–54. http://dx.doi.org/10.47612/2220-8755-2020-15-48-54.

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The article provides the results of studies on the level of exopolysaccharides synthesis in fermented milk bioproducts made using lactic acid and probiotic cultures: the samples «Bifi-mult» made with the use of four consortium cultures, included in the dry concentrated starter culture «Probylact-6» the samples «Bifitat» made with the use of two consortium cultures included in the dry concentrated starter «Probylact-2», bio sour cream samples obtained using three consortium of microorganisms for the production of starter culture for bio sour cream.

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Han, Xue, Zhe Yang, Xueping Jing, et al. "Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria." BioMed Research International 2016 (2016): 1–6. http://dx.doi.org/10.1155/2016/7945675.

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19Streptococcus thermophiluswith high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains ofStreptococcus thermophiluszlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). ThenStreptococcus thermophiluszlw TM11 was combined withLactobacillus delbrueckiisubsp.bulgaricus3 4.5 and the combination was named SH-1. The quality of the yogurt fermented by SH-1 and two commercial starte

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Lestari, Ase, T.H Wahyuni, T.H Wahyuni, E. Mirwandhono, and N. Ginting. "Maggot Black Soldier Fly (Hermetia illucens) Nutritional Content Using Various Culture Media." Jurnal Peternakan Integratif 8, no. 3 (2021): 202–11. http://dx.doi.org/10.32734/jpi.v8i3.5167.

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Maggot black soldier fly (Hermetia illucens) is an insect that is environmentally friendly and can be mass produced and does not compete with humans. In addition, insect cultivation can reduce organic waste that has the potential to pollute the environment. Maggot black soldier fly (Hermetia illucens) has a high crude protein content of 42.1%. The length of the life cycle and the high and low nutrient content of the maggot are influenced by the maggot growing media used. In this study using EM4 as a bio-activator for fermentation of rice bran, coconut dregs, tofu dregs and palm kernel cake. Th

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Lestari, Ase, T.H Wahyuni, T.H Wahyuni, E. Mirwandhono, and N. Ginting. "Maggot Black Soldier Fly (Hermetia illucens) Nutritional Content Using Various Culture Media." Jurnal Peternakan Integratif 8, no. 3 (2021): 202–11. http://dx.doi.org/10.32734/jpi.v8i3.5167.

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Maggot black soldier fly (Hermetia illucens) is an insect that is environmentally friendly and can be mass produced and does not compete with humans. In addition, insect cultivation can reduce organic waste that has the potential to pollute the environment. Maggot black soldier fly (Hermetia illucens) has a high crude protein content of 42.1%. The length of the life cycle and the high and low nutrient content of the maggot are influenced by the maggot growing media used. In this study using EM4 as a bio-activator for fermentation of rice bran, coconut dregs, tofu dregs and palm kernel cake. Th

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Ami, Yuta, Narumi Kodama, Masahiro Umeda, et al. "Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application." International Journal of Molecular Sciences 24, no. 11 (2023): 9668. http://dx.doi.org/10.3390/ijms24119668.

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Polyamine intake has been reported to help extend the lifespan of animals. Fermented foods contain high concentrations of polyamines, produced by fermenting bacteria. Therefore, the bacteria, isolated from fermented foods that produce large amounts of polyamines, are potentially used as a source of polyamines for humans. In this study, the strain Levilactobacillus brevis FB215, which has the ability to accumulate approximately 200 µM of putrescine in the culture supernatant, was isolated from fermented foods, specifically the Blue Stilton cheese. Furthermore, L. brevis FB215 synthesized putres

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Kvelashvili, Tamar, Mariam Khositashvili, Marika Mikiashvili, Olani Gotsiridze, and Gaga Buishvili. "The Influence of Amino Acids on the Alcoholic Fermentation of Grape Must." Annals of "Valahia" University of Târgovişte. Agriculture 17, no. 1 (2025): 1–2. https://doi.org/10.2478/agr-2025-0001.

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Abstract In the article the role of amino acids in alcoholic fermentation of grape must was discussed. Amino acids have a great influence on the color, bouquet and taste of wine. For the experiment was taken a Georgian grape variety Rkatsiteli. One part of the grape was fermented with culture yeast IOC, the second part was fermented with spontaneous yeast, and the third part was fermented with cultured yeast, and also added amino acid B phenylalanine. Higher alcohols, aldehydes and esters in the obtained wine samples were analyzed by gas chromatography. Analysis of the results showed that the

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Rahmadi, A., Y. Yunus, M. Ulfah, K. P. Candra, and S. Suwasono. "Microorganism population, theobromine, antioxidant, and FTIR analysis of Samarinda cocoa bean fermented with Saccharomyces cerevisiae and Acetobacter aceti." Food Research 4, no. 6 (2020): 1912–20. http://dx.doi.org/10.26656/fr.2017.4(6).178.

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This research aimed to observe S. cerevisiae and A. aceti induced fermentation of cocoa bean from Samarinda, Indonesia, in comparison to commercial cocoa bean in terms of microbial population, pH, total acids, total phenols, theobromine, antioxidant capacity, and FTIR profile. Cocoa beans were fermented with a boxed fermentation method resembling commercial plantation for four days at ambient box temperature (35-40°C). Four fermentation samples were produced which were spontaneous, 2% Saccharomyces cerevisiae, Acetobacter aceti, or mixed culture (S. cerevisiae and A. aceti) induced fermentatio

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Zakharova, Lyudmila, and Marina Gorbunchikova. "A New Synbiotic Fermented Dairy Product: Technological Production Features." Food Processing: Techniques and Technology 51, no. 1 (2021): 17–28. http://dx.doi.org/10.21603/2074-9414-2021-1-17-28.

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Introduction. Many strains used in dairy industry are antagonists of harmful microflora. Logically, a successful combination of several cultures can enhance the bactericidal effect. The present research objective was to develop a fermented milk drink using a prebiotic to stimulate a multicomponent starter culture. Study objects and methods. The research featured pure strains of Bifidobacterium bifidum strain No. 791 and Lactobacillus acidophilus (VZ-AP), as well as Bio-fi Pro WR 400 beet fiber. The study involved standard and conventional research methods. Results and discussion. T

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Bialasová, Kristina, Irena Němečková, Jan Kyselka, Jiří Štětina, Kateřina Solichová, and Šárka Horáčková. "Influence of flaxseed components on fermented dairy product properties." Czech Journal of Food Sciences 36, No. 1 (2018): 51–56. http://dx.doi.org/10.17221/411/2017-cjfs.

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The addition of flaxseed meal and flaxseed oil on the growth and viability of Lactobacillus acidophilus CCDM 151 and yoghurt culture CCDM 21 during cold storage in fermented milk was tested. It was found that the oil addition in the amount of 0.6% w/w in milk did not influence the growth and acid production of Lactobacillus acidophilus CCDM 151, while the acidification activity of yoghurt culture was slightly lower compared to pure milk and connected with lower growth of Streptococcus thermophilus. On the contrary the addition of meal in amount of 7.6% w/w into milk stimulated the growth and a

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Moiseenko, Konstantin V., Olga A. Glazunova, and Tatyana V. Fedorova. "Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties." Foods 13, no. 15 (2024): 2414. http://dx.doi.org/10.3390/foods13152414.

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Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn their attention to cereal-based non-alcoholic fermented products. In contrast to fermented dairy products, there is no defined and standardized starter culture for manufacturing cereal-based products. Since spontaneous fermentation is rarely suitable for large-scale commercial production, it is not surprising that manufacturers have started to adopt centuries-known dairy starters based on lactic acid bacteria (LABs) for the fermentation of cereals. However, little is known about the fermentation processes o

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Hwang, Young-A., Woo-Do Lee, Juhyeon Kim, et al. "In Vitro Fermentation Characteristics of Pine Needles (Pinus densiflora) as Feed Additive." Fermentation 9, no. 5 (2023): 415. http://dx.doi.org/10.3390/fermentation9050415.

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In this study, the fermentation characteristics of pine needles were investigated for the first time and the possibility of using them as plant-derived feed additives was confirmed. Four types of fermented pine needle were prepared: (1) natural fermentation (CON); (2) Lactobacillus plantarum SK4315 fermentation (LPF); (3) Saccharomyces cerevisiae SK3587 fermentation (SCF); and (4) co-culture fermentation (CCF). Fermentation lasted 48 h, and samples were taken at 4-h intervals until 12 h, then at 24 and 48 h. As analysis items, fermentation characteristics, antibacterial, antioxidant, and enzym

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Ladyka, Volodymyr, Nataliia Bolhova, Svitlana Huba, Viktoriia Sokolenko, and Yuriy Skliarenko. "Investigation of the influence of milk protein genotype on the process of fermentation of milk curds by mesophilic lactic acid streptococci." Scientific Horizons 27, no. 8 (2024): 113–21. http://dx.doi.org/10.48077/scihor8.2024.113.

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The relevance of this study lies in the fact that the majority of commercial milk processed into fermented dairy products is a mixture of β-casein genotypes. The increasing use of A2 milk in the dairy industry necessitates the development of scientifically grounded technologies for the production of fermented products, as casein genotype modifications can affect the course of technological processes and require adjustments to production parameters. The study aimed to determine the impact of genetic modification of the β-casein protein in cow’s milk on the fermentation process of milk mixtures

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Utami, Tyas, Amaralda Cindarbhumi, Marcella C. Khuangga, et al. "Preparation of Indigenous Lactic Acid Bacteria Starter Cultures for Large Scale Production of Fermented Milk." Digital Press Life Sciences 2 (2020): 00010. http://dx.doi.org/10.29037/digitalpress.22327.

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<div>Lactobacillus plantarum Dad 13, an indigenous probiotic was examined its ability to be used as a single starter culture or mixed cultures with Streptococcus thermophilus Dad 11 for milk fermentation. Both cultures were isolated from dadih, a traditional fermented buffalo milk. The purposes of this study were to produce indigenous lactic acid bacteria starter cultures using halal growth medium and evaluate their application on large scale fermented milk production. The halal medium was developed using natural compounds such as sucrose, meat peptone, mung bean sprout extract, tomato e

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Papastoyiannidis, G., A. Polychroniadou, A. M. Michaelidou, and E. Alichanidis. "Fermented Milks Fortified with B-group Vitamins: Vitamin Stability and Effect on Resulting Products." Food Science and Technology International 12, no. 6 (2006): 521–29. http://dx.doi.org/10.1177/1082013206073274.

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Four fermented milks were made from cow's milk fortified with B-group vitamins (thiamine (B1), riboflavin (B2), pyridoxine, pyridoxal, pyridoxamine and folic acid) inoculated with different mixed probiotic cultures. Fermented milks made from non-fortified milk were used as controls. Some vitamins were partly lost during heating of the milk and fermentation but the level of all vitamins remained stable during storage for 16 days at 4°C. Species and strain of the culture were clearly found to affect the vitamin level throughout fermentation and storage of the products. Fortification was observed

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Ziarno, Małgorzata, Dorota Zaręba, Ewa Kowalska, and Tomasz Florowski. "A Study into the Effects of Chosen Lactic Acid Bacteria Cultures on the Quality Characteristics of Fermented Dairy, Dairy–Oat, and Oat Beverages." Applied Sciences 15, no. 7 (2025): 3714. https://doi.org/10.3390/app15073714.

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The growing demand for plant-based and hybrid dairy–plant beverages has driven interest in optimizing their fermentation processes. This study investigates the effects of selected lactic acid bacteria (LAB) cultures on the quality characteristics of fermented dairy, dairy–oat, and oat beverages. The term ‘dairy-oat beverage’ refers to a hybrid product composed of cow’s milk and an oat-based drink in a 1:1 ratio. Cow’s milk, an oat beverage, and a 1:1 mixture of both were inoculated with traditional yogurt cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and

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Limbad, Mansi, Noemi Gutierrez Maddox, Nazimah Hamid, and Kevin Kantono. "Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter." Foods 9, no. 9 (2020): 1165. http://dx.doi.org/10.3390/foods9091165.

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There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, w

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Pozhidaeva, Ekaterina, Lyubov Golubeva, Anton Sadchenko, and Yana Dymovskih. "Research of rheological properties of fermented milk ice cream with high content of exopolysaccharides." BIO Web of Conferences 30 (2021): 01015. http://dx.doi.org/10.1051/bioconf/20213001015.

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As a result of scientific and technological research, the ingredient composition and the feasibility of using complex bacterial starter cultures as part of fermented milk ice cream have been substantiated. The objects of the study were samples of mixtures for the production of fermented milk ice cream were considered, which included dairy and non-dairy components, including complex bacterial starter cultures: YF-L812 (Streptococcus thermophilus, Lactobacillus bulgaricus) - control sample and YO-PROX 777 (Streptococcus thermophilus, Lactobacillus delbrueckii ssp.bulgaricus), as well as pectin s

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Smolnikova, F. H., G. Naurzbayeva, G. Zhumanova, A. Kambarova, and Jh Atambayeva. "INVESTIGATION OF THE EFFECT OF FERMENTED MILK STARTER CULTURE ON BUTTER QUALITY INDICATORS." Bulletin of Shakarim University. Technical Sciences, no. 1(13) (March 29, 2024): 198–207. http://dx.doi.org/10.53360/2788-7995-2024-1(13)-25.

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Butter production in Kazakhstan is gaining growth, the food market is represented by a diverse range of sweet and creamy butters, butters with fillers, which are produced by oil processing enterprises. This article presents research on the development of sour-cream butter with functional properties, studies have been conducted on the influence of fermented milk crops on oil quality indicators during storage. Standard methods were used in three-fold repetition to conduct the research. Various types of fermented milk starter cultures were studied, and models of butter recipes with starter cultur

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GARRO, MARISA S., GRACIELA F. de VALDEZ, GUILLERMO OLIVER, and GRACIELA S. de GIORI. "Starter Culture Activity in Refrigerated Fermented Soymilk." Journal of Food Protection 62, no. 7 (1999): 808–10. http://dx.doi.org/10.4315/0362-028x-62.7.808.

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The refrigerated shelf life of soymilk fermented with single cultures of Lactobacillus fermentum, L. casei, Streptococcus salivarius subsp. thermophilus, and Bifidobacterium longum was evaluated. During storage at 4°C for 28 days, the stability of the microflora differed markedly among the starter cultures. After 28 days, the average numbers of S. salivarius subsp. thermophilus decreased by two log cycles to 6.0 × 107 CFU/ml, whereas those of L. casei increased gradually by more than two log cycles to 4.6 × 109 CFU/ml. Numbers of B. longum and L. fermentum remained moderately high (8.7 × 108 C

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Saizen, Ayana, Letitia Stipkovits, Yukiyo Muto, and Luca Serventi. "Fermentation of Peanut Slurry with Lactococcus lactis Species, Leuconostoc and Propionibacterium freudenreichii subsp. globosum Enhanced Protein Digestibility." Foods 12, no. 18 (2023): 3447. http://dx.doi.org/10.3390/foods12183447.

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Peanuts contain nutritionally relevant levels of protein, yet are poorly digestible. Fermentation is a promising technique to boost legume protein quality, but its effect on the protein quality of raw peanuts has not been investigated. This study aimed to assess the impact of fermentation on the in vitro protein digestibility and free amino acid profile of cooked peanut slurry (peanut to water ratio 1:1). Cultures used were Propionibacterium freudenreichii subsp. globosum and a commercial fresh cheese culture that contained Lactococcus lactis subsp. cremoris, lactis, lactis biovar diacetylacti

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Lukman, G. L. M., I. I. Arief, I. K. G. Wiryawan, C. Budiman, Z. Abidin, and M. P. R. Akbar. "The application of local probiotics on the organoleptic qualities of fermented sausages made from a combination of beef and jack bean flour." IOP Conference Series: Earth and Environmental Science 1359, no. 1 (2024): 012009. http://dx.doi.org/10.1088/1755-1315/1359/1/012009.

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Abstract Fermented sausage is produced from beef and jack bean flour. Lactobacillus plantarum IIA-1A5 was employed as a starter culture. This study aimed to assess the organoleptic properties and physical attributes of fermented sausages. Three replications of a completely randomized design were employed in this study. Fermented sausages were divided into two groups: P0 as a control (without starter culture) and P1 with 5% L. plantarum IIA-1A5. Examination of the physical properties of the fermented sausage samples, including emulsion stability, pH, aw, and water absorption capacity. The organ

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Zakharova, Yulia V., Tatyana V. Kotova, Lyudmila A. Levanova, and Andrey S. Sukhih. "Amino Acid Composition of the Fermented Milk Probiotic Preparation and the Starter Culture Components of Direct Application." Food Industry 9, no. 2 (2024): 68–76. http://dx.doi.org/10.29141/2500-1922-2024-9-2-8.

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The study subject was the amino acid profile of probiotic bifidobacteria and their exometabolites. The research aimed at the composition and content assessment of amino acids in the finished fermented milk product and in the components of the direct-applied starter culture used for its manufacture. The authors applied consortium of Bifidobacterium bifidum 791 and B. longum B 397M in the study. A man determined the composition and amount of amino acids by reverse-phase HPLC on a Shimadzu LC-20 Prominence chromatograph (Japan) with diode-matrix detection. There was a high proportion of essential

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Masurkar, Snehal A., G. R. Pathade, and Mrunalini Jadhav. "Preparation of Alternative Media Source for the Cultivation of Bacteria, Fungi and for Plant Culture Using Fermented Agro waste." Ecology, Environment and Conservation 29 (2023): 40–44. http://dx.doi.org/10.53550/eec.2023.v29i03s.009.

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Agro waste was collected from street vegetable and fruit vendors from Karad street markets (fruit peel samples and vegetables). All the agro wastes samples were subjected to fermentation and preparation of media. After observation of the results, it was clear that both fungi - Aspergillus sp. and Penicillium sp. showed excellent growth on all the waste media prepared. The Fermented Banana waste medium and Fermented Cabbage waste medium proved to be the most effective for the growth of E.coli, Micrococcus sp. and Bacillus sp. The 3% concentrated fermented fruit and vegetable waste were found to

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Müller, Denise C., Stefanie Schipali, Patrick Näf, Mathias Kinner, Susanne Miescher Schwenninger, and Regine Schönlechner. "Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns." Fermentation 8, no. 2 (2022): 42. http://dx.doi.org/10.3390/fermentation8020042.

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Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains Leuconostoc citreum DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and Lactiplantibacillus plantarum subsp. plantarum MA418 (amylolytic activity) and their potential as single or co-culture starters in sourdough fermented buns containing different levels of sugar (control 9% and reduced 0, 3, 6%). Cell counts, pH development, and organic acids were determined before and after sourdough fermentation (30 °C, 24 h) and ph

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Dimitrellou, Dimitra, Chrysoula Salamoura, Artemis Kontogianni, et al. "Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk." Microorganisms 7, no. 9 (2019): 274. http://dx.doi.org/10.3390/microorganisms7090274.

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The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used—Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus casei ATCC 393. The objective was to monitor the viability of these cultures during the storage of fermented milk at 4 °C for up to 28 days. Storage significantly affected the viability of all microorganisms and especially L. bulgaricus. All microorganisms retained viable numbers higher than 7.5 log CFU g−1, even after 4 weeks of storage, which is i

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Ujunwa Felicia Nwachukwu and Uzoamaka Ogechi George-Okafor. "Evaluation of probiotic Lactobacillus plantarum CS fermented culture and its crude enzymes as chicken growth enhancers." World Journal of Advanced Research and Reviews 14, no. 3 (2022): 332–37. http://dx.doi.org/10.30574/wjarr.2022.14.3.0484.

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Studies have shown that supplementation of important enzymes in poultry feed can improve the growth of birds. However, there were little or no available information on the utilization of such enzymes or the probiotic fermented culture in local feed production in Nigeria. Therefore, the aim of the study was focused on the evaluation of probiotic Lactobacillus plantarum fermented culture and its crude enzymes as chicken growth enhancers. The organism was first screened for amylase and protease producing potential using starch agar and skim milk agar respectively. Thereafter, confirmation of the

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SĘCZKOWSKA, OLGA, BEATA BARTODZIEJSKA, NIKOLA MACIEJEWSKA, ANNA SZOSLAND-FAŁTYN, and ZBIGNIEW DOLATOWSKI. "Effect of drying process on survival of environmental starter culture and nutritional value." Medycyna Weterynaryjna 80, no. 08 (2024): 6903–2024. http://dx.doi.org/10.21521/mw.6903.

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Since Poland is one of the largest producers of rapeseed, the products of its processing – oil cake and rapeseed meal – could be promising alternatives in animal nutrition and, in the future, could also be used as food additives for humans. Fermentation, of these post-waste raw materials, eliminates the bitter taste and enriches the ferment with nutrients. Due to the fact that fermented rapeseed meal has a high water activity, it is possible to develop virtually all groups of microorganisms in it. Therefore, it is advisable to use a fixation method that will ensure the microbiological stabilit

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