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Journal articles on the topic 'Potential starters'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Tonini, Stefano, Ali Zein Alabiden Tlais, Pasquale Filannino, Raffaella Di Cagno, and Marco Gobbetti. "Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing." Antioxidants 13, no. 7 (2024): 837. http://dx.doi.org/10.3390/antiox13070837.

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This study explored the impact of starter-assisted fermentation on apple blossoms to enhance their potential as a source of antioxidant and antifungal molecules. Fructobacillus fructosus PL22 and Wickerhamomyces anomalus GY1 were chosen as starters owing to their origin and promising ability to modify plant secondary metabolites. An initial assessment through microbiological and physicochemical analyses showed superior outcomes for starter-assisted fermentation compared to the spontaneous process. Enzymatic hydrolysis of proteins, primarily controlled by starters, orchestrated the generation o

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Bonatsou, Stamatoula, and Efstathios Z. Panagou. "Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters." Foods 11, no. 19 (2022): 3106. http://dx.doi.org/10.3390/foods11193106.

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The purpose of this study was to explore the inoculated fermentation of cv. Kalamata natural black olives using selected strains of yeast cultures with multifunctional potential. For this purpose, five yeast starters belonging to Candida boidinii (four starters) and Saccharomyces cerevisiae (one starter), previously isolated from table olive fermentation of the same variety and screened for their technological characteristics and probiotic potential, were inoculated in brines at the beginning of fermentation. Microbial populations (lactic acid bacteria, yeasts, and Enterobacteriaceae), pH, tit

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Juang, Dejan, Devinta Zulfa Arifah, Baiqi Alfaroh, Alvin Sabila Rasyad, and Ana Agustina. "UTILIZATION OF BIOMASS WASTE WITH STEARIC ACID AS FIRE STARTER." BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan) 11, no. 1 (2024): 78–89. https://doi.org/10.31289/biolink.v11i1.12408.

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Fire starter is a product used to ignite a flame, particularly when using firewood, and is considered a potential alternative solution for managing biomass waste in Indonesia. This study aims to determine the quality of fire starters made from sawdust, pine cones, and dry leaves, using stearic acid as an adhesive. The research consists of three stages: production of fire starter, quality testing, and data analysis. The ratios of biomass to stearic acid used in this study are 3:8, 2:7, and 1:6. The quality tests conducted include ignition time, burn duration, burning rate, flame height, and dur

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Li, Cuiqin, Qing Zhang, Chan Wang, et al. "Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup." Fermentation 8, no. 11 (2022): 589. http://dx.doi.org/10.3390/fermentation8110589.

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Hongsuantang (HST) is a traditional Chinese and famous sour soup. However, the quality of naturally fermented HST is not controllable. We investigated the effects of different lactic acid bacteria starters on HST acid production, color, antioxidant capacity, total phenols, total carotenoids, organic acids, volatile substances, and sensory properties to determine the most suitable strain for HST production. The results showed that among the seven lactic acid bacteria strains used to inoculate fermented HST, Lactiplantibacillus plantarum SQ-4 exhibited the most excellent fermentation characteris

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Danielyan, Lusine, Hrachya Hovhannisyan, Lusine Baghdasaryan, and Andranik Barseghyan. "New generation of functional yogurts fermented with probiotic lactic acid bacteria isolated from human milk." Functional Foods in Health and Disease 14, no. 4 (2024): 232–47. http://dx.doi.org/10.31989/ffhd.v14i4.1347.

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Background: The cultures used in the production of "bio-yoghurts" typically consist of a blend of traditional yogurt starters, such as S. thermophilus and L. delbrueckii subsp. bulgaricus, along with probiotics like L. acidophilus, L. casei, L. reuteri, and Bifidobacterium spp. These probiotics, although beneficial, face challenges thriving in milk due to its short fermentation time (4–5 hours). The rapid acidification caused by the starter’s results in probiotic levels dropping below the "therapeutic minimum" during the intended refrigerated shelf life of the product. A potential solution to

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Sidari, Rossana, and Rosanna Tofalo. "Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages." Foods 13, no. 16 (2024): 2547. http://dx.doi.org/10.3390/foods13162547.

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This contribution aims to review the presence and the potential double role—positive or beneficial and negative or harmful—of fungi in fermented sausages as well as their use as starter cultures. Traditionally, studies have been focused on lactic acid bacteria; however, over the years, interest in the study of fungi has increased. The important contribution of yeasts and filamentous fungi to the quality and safety of fermented sausages has emerged from reviewing the literature regarding these fermented products. In conclusion, this review contributes to the existing literature by considering t

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TANGWATCHARIN, Pussadee, Jiraroj NITHISANTAWAKHUP, and Supaluk SORAPUKDEE. "Microbiological and Physicochemical Qualities of Moo Som (Traditional Thai Fermented Meat) Inoculated with Lactic Acid Bacteria Starter." Walailak Journal of Science and Technology (WJST) 17, no. 8 (2020): 788–800. http://dx.doi.org/10.48048/wjst.2020.5222.

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The effects of different strains of lactic acid bacteria (LAB) inoculation on the fermentation rates and qualities of moo som, a traditional Thai fermented pork, were evaluated. Lactobacillus plantarum KL102 (spontaneous starter) and L. plantarum TISIR543 (commercial starter) were used as starter cultures in the production of moo som. The decreased amounts of Staphylococcus aureus and coliforms in moo som inoculated with L. plantarum KL102 were at faster rates than those in Moo som inoculated with L. plantarum TISIR543. However, the final products of moo som inoculated with both LAB starters d

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Iorizzo, Massimo, Francesco Letizia, Gianluca Albanese, et al. "Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment." Processes 9, no. 9 (2021): 1628. http://dx.doi.org/10.3390/pr9091628.

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Saccharomyces pastorianus, genetic hybrids of Saccharomyces cerevisiae and the Saccharomyces eubayanus, is one of the most widely used lager yeasts in the brewing industry. In recent years, new strategies have been adopted and new lines of research have been outlined to create and expand the pool of lager brewing starters. The vineyard microbiome has received significant attention in the past few years due to many opportunities in terms of biotechnological applications in the winemaking processes. However, the characterization of S. cerevisiae strains isolated from winery environments as an ap

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Nicomrat, Duongruitai, and Siriphatr Chamutpong. "A High Potential in Activating Beneficial Indigenous Microbes Involving in the Meat Fermentation Process." Applied Mechanics and Materials 879 (March 2018): 89–94. http://dx.doi.org/10.4028/www.scientific.net/amm.879.89.

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It has been long known for the beneficial activity of meat LAB starters in prevention of the growth of spoilage bacteria. However, the bacteria can also produce favorable conditions for the growth of other beneficial microorganisms as well as eliminate the risk of bacterial growth and prevent meat spoilage. In this study, the LAB starters after isolated from commercial fermented pork were inoculated into the meat in the traditional meat fermentation process. It showed that the bacteria could be lowering pH of the fermentation to 5.2. The results revealed that LAB starters could inhibit pathoge

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KOUAME, Maimouna L., Wilfried K. Yao, Souleymane SOUMAHORO, Anou S. SANOGO, Abdoulaye TOURE, and Yadé R. SORO. "Characterization and Selection of Potential Starters of Bacillus Sp. Involved in the Fermentation of Néré Seeds (Parkia biglobosa) in Côte d'Ivoire." Biotechnology Journal International 28, no. 6 (2024): 87–97. http://dx.doi.org/10.9734/bji/2024/v28i6752.

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Aims: The present study highlights about Bacillus sp. starter strains to control fermentation of Parkia biglobosa (néré) seeds. Place and Duration of Study: Between February and August 2023, this work was performed at Laboratory of Biochemistry, Microbiology and Valorization of Agroresources, of the Agropastoral Management Institute, which is part of Peleforo Gon Coulibaly University (Korhogo, Côte d'ivoire). Methodology: Fermented néré seeds were collected from soumbara producers in the Korhogo region in northern Côte d'Ivoire. Néré seeds were subjected to a physicochemical analysis to determ

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Seo, Hee, Jae-Han Bae, Gayun Kim, Seul-Ah Kim, Byung Hee Ryu, and Nam Soo Han. "Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation." Foods 10, no. 6 (2021): 1435. http://dx.doi.org/10.3390/foods10061435.

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The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic type strains were tested for their growth rates, volatile aroma compounds, metabolites, and sensory characteristics of kimchi, and their characteristics were compared to those of Leuconostoc (Le.) mesenteroides DRC 1506, a commercial kimchi starter. Among the tested strains, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Lacticaseibacil

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Flores, Elizabeth Naiquen, Gabriel Alejandro Rivas, Andrea Cecilia Guillade, et al. "Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge." Fermentation 11, no. 6 (2025): 337. https://doi.org/10.3390/fermentation11060337.

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Malolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine’s sensory qualities. Although this process can occur spontaneously through the action of native lactic acid bacteria (LAB) from the grapes and cellar, it carries risks such as increased volatile acidity, consumption of residual sugars, and the formation of undesirable metabolites like biogenic amines. This study evaluated the oenological potential of three innovative native malolactic fermentation starters (MLFS) on a pilot scale, aiming to offer local wineries cost-effective MLFS with native LAB strains.

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Li, Pan, Hebin Liang, Wei-Tie Lin, Feng Feng, and Lixin Luo. "Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation." Applied and Environmental Microbiology 81, no. 15 (2015): 5144–56. http://dx.doi.org/10.1128/aem.01325-15.

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ABSTRACTTraditional Chinese solid-state fermented cereal starters contain highly complex microbial communities and enzymes. Very little is known, however, about the microbial dynamics related to environmental conditions, and cellulolytic communities have never been proposed to exist during cereal starter fermentation. In this study, we performed Illumina MiSeq sequencing combined with PCR-denaturing gradient gel electrophoresis to investigate microbiota, coupled with clone library construction to trace cellulolytic communities in both fermentation stages. A succession of microbial assemblages

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Liu, Yinchu, Sai Gao, Yue Cui, et al. "Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages." Foods 13, no. 2 (2024): 198. http://dx.doi.org/10.3390/foods13020198.

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The aim of this study was to explore the potential of commercial lactic acid bacteria (LAB) as probiotic starters in fermented sausages. We initially investigated the growth activity, acid production capability, and tolerance to fermentation conditions of Lactobacillus sakei, Lactiplantibacillus plantarum, and Pediococcus pentosaceus. All three LAB strains proved viable as starters for fermented sausages. Subsequently, we explored their potential as probiotics based on their antibacterial and antioxidant capabilities. L. plantarum exhibited stronger inhibition against Escherichia coli and Stap

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XU, YI, and JIAN KONG. "Construction and Potential Application of Controlled Autolytic Systems for Lactobacillus casei in Cheese Manufacture." Journal of Food Protection 76, no. 7 (2013): 1187–93. http://dx.doi.org/10.4315/0362-028x.jfp-12-307.

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The rapid release of intracellular enzymes into the curd by the autolysis of lactic acid bacteria starters is universally recognized as a critical biological process to accelerate cheese ripening. Lactobacillus casei is typically the dominant nonstarter lactic acid bacterium in the ripening cheese. In this study, two controlled autolytic systems were established in L. casei BL23, based on the exploitation of the autolysins sourced from Lactococcus lactis (AcmA) and Enterococcus faecalis (AtlA). The lysis abilities of the systems were demonstrated both in broth and a model cheese, in which a fi

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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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Tynybayeva, I. K., G. N. Zhakupova, T. Ch Tultabayeva, et al. "ISOLATION AND SCREENING OF ACTIVE CULTURES OF LACTIC ACID BACTERIA FOR INCLUSION IN THE COMPOSITION OF THE STARTER IN THE PREPARATION OF CHEESE FROM WHEY." Eurasian Journal of Applied Biotechnology, no. 4 (October 28, 2022): 75–82. http://dx.doi.org/10.11134/btp.4.2022.11.

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The starter cultures used to develop fermented milk products play a critical role in ensuring the quality of the final product in terms of organoleptic properties, nutritional value, and storage. The quality of the product depends on the strain and is due to differences between strains in the presence and activity of metabolic pathways. The selection of competitive bacterial cultures and the development of bacterial starters are fundamental to establishing and maintaining industrial microorganism collections. The process of creating bacterial starters takes a lot of time and includes the main

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Bencresciuto, Grazia Federica, Claudio Mandalà, Carmela Anna Migliori, Giovanna Cortellino, Maristella Vanoli, and Laura Bardi. "Assessment of Starters of Lactic Acid Bacteria and Killer Yeasts: Selected Strains in Lab-Scale Fermentations of Table Olives (Olea europaea L.) cv. Leccino." Fermentation 9, no. 2 (2023): 182. http://dx.doi.org/10.3390/fermentation9020182.

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Olives debittering, organoleptic quality and safety can be improved with yeasts and lactic acid bacteria (LABs) selected strain starters, that allow for better fermentation control with respect to natural fermentation. Two selected killer yeasts (Wickerhamomyces anomalus and Saccharomyces cerevisiae) and Lactobacillus plantarum strains were tested for olive (cv. Leccino) fermentation to compare different starter combinations and strategies; the aim was to assess their potential in avoiding pretreatments and the use of excessive salt in the brines and preservatives. Lactobacilli, yeasts, molds,

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Dyah Hapsari, Rianti, and N. Sri Hartati. "Use of Linamarase-producing Lactic Acid Bacteria and Yeast in the Production of Modified Cassava Flour from High Cyanide Cassava." E3S Web of Conferences 454 (2023): 02006. http://dx.doi.org/10.1051/e3sconf/202345402006.

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Direct processing of high cyanide cassava to flour without fermentation may result in a high total cyanide level that violates food safety regulations. In this study, dry starters of linamarase-producing lactic acid bacteria and yeast, i.e., Enterococcus faecium and a mix of Enterococcus faecium, Lactobacillus paracasei, and Saccharomyces cerevisiae, were used to ferment cassava (Bintang Wain genotype) and produce modified cassava flour (mocaf). In addition, mocaf made by adding commercial starter and beta-glucosidase were also compared. The fermentation trials were conducted twice, with a dif

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Gwinnutt, James M., Sarah Leggett, Mark Lunt, et al. "Predictors of presenteeism, absenteeism and job loss in patients commencing methotrexate or biologic therapy for rheumatoid arthritis." Rheumatology 59, no. 10 (2020): 2908–19. http://dx.doi.org/10.1093/rheumatology/keaa027.

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Abstract Objectives Work is an important health outcome. This study aimed to identify predictors of work loss, absenteeism and presenteeism over 1 year in RA patients commencing treatment with MTX or biologics. Methods Patients aged 18–65 years in full/part-time employment from two UK prospective cohorts were included: MTX-starters = Rheumatoid Arthritis Medication Study; and biologic-starters = Biologics in Rheumatoid Arthritis Genetics and Genomics Study Syndicate. Presenteeism and absenteeism were assessed using the RA-specific Work Productivity Survey at baseline, and 6 and 12 months. Pote

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Palla, Michela, Monica Agnolucci, Antonella Calzone, et al. "Exploitation of autochthonous Tuscan sourdough yeasts as potential starters." International Journal of Food Microbiology 302 (August 2019): 59–68. http://dx.doi.org/10.1016/j.ijfoodmicro.2018.08.004.

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Câmara, SP, A. Dapkevicius, C. Riquelme, et al. "Potential of lactic acid bacteria from Pico cheese for starter culture development." Food Science and Technology International 25, no. 4 (2019): 303–17. http://dx.doi.org/10.1177/1082013218823129.

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Autochthonous lactic acid bacteria may provide a means of promoting the quality and safety of traditional fermented food products, in particular, artisanal cheeses. Pico cheese is an artisanal, dairy specialty of the Azores in risk of disappearing. Efforts to maintain its quality to the requirements of the modern markets are, thus, necessary. Lactic acid bacteria were isolated from artisanal Pico cheese, identified by sequencing of the 16S rRNA gene, and their potential as starter cultures was evaluated by studying their acidification ability, enzymatic activities (caseinolysis, lipolysis and

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Ge, Xiaoxin, Jie Wang, Xiaodi Wang, et al. "Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma." Foods 12, no. 16 (2023): 3073. http://dx.doi.org/10.3390/foods12163073.

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Exploitation of the biodiversity of native wine yeast is a means of modifying the sensory characteristics of wine. Samples from different regions in China were analysed to screen native isolates as potential starter cultures. Through morphological and molecular biological analyses, we found six species, belonging to four genera (Hanseniaspora, Saccharomyces, Rhodotorula and Metschnikowia). These species were subjected to stress tolerance assays (ethanol, glucose, SO2 and pH), enzymatic activity tests (sulphite reductase activity, β-glucosidase activity and protease activity) and fermentation t

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Jagim, Andrew R., Andrew T. Askow, Victoria Carvalho, Jason Murphy, Joel A. Luedke, and Jacob L. Erickson. "Seasonal Accumulated Workloads in Collegiate Women’s Soccer: A Comparison of Starters and Reserves." Journal of Functional Morphology and Kinesiology 7, no. 1 (2022): 11. http://dx.doi.org/10.3390/jfmk7010011.

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Research quantifying the unique workload demands of starters and reserves in training and match settings throughout a season in collegiate soccer is limited. Purpose: The purpose of the current study is to compare accumulated workloads between starters and reserves in collegiate soccer. Methods: Twenty-two NCAA Division III female soccer athletes (height: 1.67 ± 0.05 m; body mass: 65.42 ± 6.33 kg; fat-free mass: 48.99 ± 3.81 kg; body fat %: 25.22 ± 4.78%) were equipped with wearable global positioning systems with on-board inertial sensors, which assessed a proprietary training load metric and

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Navarro-Navarro, Angela, Israel Zamudio-Ramirez, Vicente Biot-Monterde, Roque A. Osornio-Rios, and Jose A. Antonino-Daviu. "Current and Stray Flux Combined Analysis for the Automatic Detection of Rotor Faults in Soft-Started Induction Motors." Energies 15, no. 7 (2022): 2511. http://dx.doi.org/10.3390/en15072511.

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Induction motors (IMs) have been extensively used for driving a wide variety of processes in several industries. Their excellent performance, capabilities and robustness explain their extensive use in several industrial applications. However, despite their robustness, IMs are susceptible to failure, with broken rotor bars (BRB) being one of the potential faults. These types of faults usually occur due to the high current amplitude flowing in the bars during the starting transient. Currently, soft-starters have been used in order to reduce the negative effects and stresses developed during the

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Piqueras, Justine, Christophe Chassard, Cécile Callon, et al. "Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses." Microorganisms 9, no. 5 (2021): 1081. http://dx.doi.org/10.3390/microorganisms9051081.

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Adding massive amounts of lactic starters to raw milk to manage the sanitary risk in the cheese-making process could be detrimental to microbial diversity. Adjusting the amount of the lactic starter used could be a key to manage these adverse impacts. In uncooked pressed cheeses, we investigated the impacts of varying the doses of a lactic starter (the recommended one, 1×, a 0.1× lower and a 2× higher) on acidification, growth of Staphylococcus aureus SA15 and Shiga-toxin-producing Escherichia coli (STEC) O26:H11 F43368, as well as on the bacterial community patterns. We observed a delayed aci

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Wauters, Lucas, Raúl Y. Tito, Matthias Ceulemans, et al. "Duodenal Dysbiosis and Relation to the Efficacy of Proton Pump Inhibitors in Functional Dyspepsia." International Journal of Molecular Sciences 22, no. 24 (2021): 13609. http://dx.doi.org/10.3390/ijms222413609.

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Proton pump inhibitors (PPI) may improve symptoms in functional dyspepsia (FD) through duodenal eosinophil-reducing effects. However, the contribution of the microbiome to FD symptoms and its interaction with PPI remains elusive. Aseptic duodenal brushings and biopsies were performed before and after PPI intake (4 weeks Pantoprazole 40 mg daily, FD-starters and controls) or withdrawal (2 months, FD-stoppers) for 16S-rRNA sequencing. Between- and within-group changes in genera or diversity and associations with symptoms or duodenal factors were analyzed. In total, 30 controls, 28 FD-starters an

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Chiva, Rosana, Lorena Celador-Lera, José Antonio Uña, et al. "Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain." Microorganisms 9, no. 1 (2020): 47. http://dx.doi.org/10.3390/microorganisms9010047.

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Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern sourdoughs inoculated with selected lactic acid bacteria and yeasts are microbiologically stable, safer than traditional sourdoughs, and easy to use. However, the commercial repertoire of baker’s yeasts is still limited. Therefore, there is a demand for new strains of yeast species, capable of conferring distinctive traits to breads made from a vari

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Craparo, Valentina, Enrico Viola, Azzurra Vella, et al. "Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking." Beverages 10, no. 3 (2024): 48. http://dx.doi.org/10.3390/beverages10030048.

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Non-Saccharomyces yeasts have recently garnered significant interest in oenology. When co-inoculated with Saccharomyces cerevisiae, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeasts previously isolated from manna and honey by-products were subjected to a genotypic identification. The D1/D2 variable domains of the 26-sRNA gene and the ITS region of the 5.8S gene were sequenced. Additionally, a differentiation of strains was carried out by RAPD-PCR. All strains underwent in vitro screening. Subsequently, a micro-vinification

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Bozoudi, Despina, Maria Agathokleous, Iacovos Anastasiou, Photis Papademas, and Dimitris Tsaltas. "Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus." Journal of Food Quality 2017 (2017): 1–6. http://dx.doi.org/10.1155/2017/8749316.

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The purpose of this study was to characterize the autochthonous microbiota of Cypriot Trachanas, a traditional fermented ewes’ milk product. For this reason, 12 samples of raw and fermented milk as well as natural starter culture were collected in order to count, isolate, and identify the main species present during Trachanas fermentation. In total, 198 colonies were retrieved and 163 were identified by sequencing analysis at species level. Lactic acid bacteria (LAB) were the predominant group, followed by yeasts. Lactococcus, Lactobacillus, and Enterococcus were frequently isolated from raw m

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Diez-Ozaeta, Iñaki, María Lavilla, and Félix Amárita. "Technological characterisation of potential malolactic starters from Rioja Alavesa winemaking region." LWT 134 (December 2020): 109916. http://dx.doi.org/10.1016/j.lwt.2020.109916.

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Grujović, Mirjana Ž., Katarina G. Mladenović, Teresa Semedo‐Lemsaddek, Marta Laranjo, Olgica D. Stefanović, and Sunčica D. Kocić‐Tanackov. "Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics." Comprehensive Reviews in Food Science and Food Safety 21, no. 2 (2022): 1537–67. http://dx.doi.org/10.1111/1541-4337.12897.

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Yousefvand, Amin, Xin Huang, Mehdi Zarei, and Per Erik Joakim Saris. "Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture." Foods 11, no. 4 (2022): 523. http://dx.doi.org/10.3390/foods11040523.

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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. To this end, the viability of probiotic L. rhamnosus GG strain and the rheological properties and quality parameters of kefir beverages were tested during storage over 21 days at 4 °C. The final LGG counts were 7.71 and 7.55 log cfu/mL in natural kefir starter culture and kefir grain, respectively. When prepared with probiotic bacteria, the syneresis values of kefir prepared usi

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Tules, P. Banwa, Cyrila Bawer Maria, and Grace P. Doctor Joy. "Potential of Rice Culture Starter (RCS) for Prefermenting Parboiled Rice Bran (PRB) Through Solid-state Fermentation (SSF)." Indian Journal of Science and Technology 13, no. 9 (2020): 1036–45. https://doi.org/10.17485/ijst/2020/v013i09/148117.

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Abstract <strong>Objectives:</strong> Traditional fermentation uses culture starters to convert farm by-products into nutritive substances. This study investigated the potential of rice culture starter (RCS) in pre-fermenting parboiled rice bran (PRB) into a nutritive mash.  <strong>Methods/statistical analysis: </strong>This study used the completely randomized design in triplicate. Three mixtures ratio of RCS and PRB served as experimental treatments, while PRB without RCS was used as the control treatment. The treatments have undergone the traditional solid-state fermentation

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Garofalo, Giuliana, Marialetizia Ponte, Gabriele Busetta, et al. "A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture." Foods 12, no. 18 (2023): 3454. http://dx.doi.org/10.3390/foods12183454.

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This work was carried out with the aim to investigate the microbiological, physicochemical, and sensory properties of an innovative yoghurt produced from ewe’s milk. Experimental yoghurt productions were performed with a commercial freeze-dried starter preparation and a natural milk starter culture (NMSC) of Streptococcus thermophilus and Lactobacillus delbrueckii. The two yoghurts did not differ for colour parameters, showing an average value of lightness, redness, and yellowness of 94.99, −3.74, and 9.37, respectively. The yoghurt produced using the NMSC as a fermenting agent was characteris

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Wang, Bowen, Huiyi Hao, Hehe Li, Jinyuan Sun, and Baoguo Sun. "Chinese Baijiu - Finding a channel to design a defined starter culture." Journal of Distilling Science 1, no. 1 (2021): 37–48. http://dx.doi.org/10.61855/jds0101.04.

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Qu (a starter composed of multiple microbes, enzymes, and nutrients) is essential for initiating Chinese baijiu fermentation and is usually prepared in an open system to enrich the starter complex with microorganisms from the local environment. However, with the challenge of increasing manufacturing and labor costs, traditional spontaneous fermentation cannot meet the growing industrial needs for standardization and modernization. Nowadays, the development of a synthetic microbiota built up from selected and cultured microorganisms enables the repeatable, standardized production of fermented f

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Hartantie, Kartini, Etty Susilowati, Asep Dedy Sutrisno, and Sumartini Sumartini. "EFFECT OF SOYBEAN (Glycine max) AND LUPIN (Lupinusangustifolius) RATIOS STARTER TYPES, AND BOTH INTERACTIONS ON CHARACTERISTICS OF SUBSTITUTED TEMPEH." JURNAL PERTANIAN 11, no. 1 (2020): 1. http://dx.doi.org/10.30997/jp.v11i1.2036.

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Indonesia’s high dependence on soybean imports as a raw material for tempeh has brought various efforts to find a substitute of this raw material. One of the most potential substitute is lupin (Lupinusangustifolius). However, the mass adoption of these beans as raw material for tempe production is still low. In this study, we test effects of several ratios between soybeans and lupine, by using mix starters on the characteristics and quality of a substituted tempeh. The results indicated that the best treatment for the substituted tempeh was a2b6 treatment with a 1: 2 ratio of soybeans and lupi

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Kitaevskaya, S. V., O. A. Reshetnik, D. R. Kamartdinova, A. N. Volostnova, and N. K. Romanova. "Evaluation of biotechnological potential of new strains of lactic acid bacteria with cryoresistant properties." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 4 (2024): 63–69. https://doi.org/10.20914/2310-1202-2023-4-63-69.

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Intensive introduction in the baking industry of technologies using freezing of semi-finished and finished products requires new approaches in the development of starter cultures for baking, which is primarily due to a decrease in cell viability and changes in their functional and technological properties under low-temperature exposure. In this regard, research aimed at the search, selection, study of new lactic acid bacteria strains with cryoresistant properties is timely and relevant. In the present work, a comparative assessment of the biotechnological potential of previously isolated strai

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Helmi, H., R. Kusmiadi, R. G. Mahardika, E. Karsiningsih, L. Nia, and H. Septiani. "Amylolytic, cellulolytic and lactic acid bacteria isolated from porang (Amorphophalus oncophylus) fermented water as potential starter for fermented porang flour." IOP Conference Series: Earth and Environmental Science 1413, no. 1 (2024): 012080. https://doi.org/10.1088/1755-1315/1413/1/012080.

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Abstract Porang tubers could gain economic value through fermentation. A fermentation starter might reduce costs of production. This research aimed to isolate amylolytic, cellulolytic, lactic acid bacteria from spontaneous fermentation of porang tubers that could be further developed into starters in porang flour production. The amylolytic, cellulolytic, lactic acid bacteria were counted and isolated by using starch, CMC, and MRS agar media, respectively. Capability of amylase and cellulase bacteria were measured by using the DNS colorimetric method. Identification of selected microorganisms w

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Prasev, Ivan, Rositsa Denkova-Kostova, Bogdan Goranov, et al. "Development of symbiotic starters of lactic acid bacteria, propionic acid bacteria and yeast for sourdough for bread and bakery products and their probation in industrial conditions." BIO Web of Conferences 102 (2024): 02004. http://dx.doi.org/10.1051/bioconf/202410202004.

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Sourdough starter development includes examination of potential strains of lactic acid bacteria (LAB), propionic acid bacteria and yeasts, selection of suitable strains, development of combinations and examination of the relationships between the strains in each combination, selection of symbiotic combinations and their industrial probation to determine their qualities. Three sourdough starter combinations from selected lactobacilli (homo- and heterofermentative species) or selected lactobacilli and propionic acid bacteria were developed. The dynamics of the concentration of viable cells of th

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Ziar, Hasnia, Philippe Gérard, and Ali Riazi. "CLA-Producing Probiotics for the Development of a Yogurt-Type Beverage." Beverages 11, no. 2 (2025): 50. https://doi.org/10.3390/beverages11020050.

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This study examined the ability of four beneficial strains (Lactobacillus rhamnosus LbRE-LSAS, Bifidobacterium animalis subsp. lactis Bb12, and two yogurt starters TA040 and LB340) to ferment MRS or milk containing free linoleic acid (0, 0.5, or 1 mg/mL). The goal was to produce an enriched conjugated linoleic acid (CLA) isomers’ yogurt-type beverage. Linoleic acid (LA) at 0.5 mg/mL did not interfere with the growth of the assayed bacteria on de Man Rogosa and Sharpe broth (MRS) or milk. On the other hand, increasing the content of LA in the MRS or yogurt-type beverage to 1 mg/mL slightly inhi

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Putra, Iskandar, Irwan Effendi, Iesje Lukistyowati, et al. "Effect of different biofloc starters on ammonia, nitrate, and nitrite concentrations in the cultured tilapia Oreochromis niloticus system." F1000Research 9 (April 24, 2020): 293. http://dx.doi.org/10.12688/f1000research.22977.1.

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Background: High stocking density and intensive feeding in aquaculture systems lead to the accumulation of organic waste, which results in an increase in ammonia, nitrite, and nitrite concentrations in culture media. Biofloc is a potential technology to overcome this problem. The starter is a crucial carbon source for bacteria in the formation of biofloc. The objective of the present study aimed to explore the best starter of biofloc in a red tilapia Oreochromis niloticus culture system. Methods: A completely randomized design with four levels of treatment was used in this study. The tested st

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Putra, Iskandar, Irwan Effendi, Iesje Lukistyowati, et al. "Effect of different biofloc starters on ammonia, nitrate, and nitrite concentrations in the cultured tilapia Oreochromis niloticus system." F1000Research 9 (May 13, 2020): 293. http://dx.doi.org/10.12688/f1000research.22977.2.

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Background: High stocking density and intensive feeding in aquaculture systems lead to the accumulation of organic waste, which results in an increase in ammonia, nitrite, and nitrite concentrations in culture media. Biofloc is a potential technology to overcome this problem. The starter is a crucial carbon source for bacteria in the formation of biofloc. The objective of the present study aimed to explore the best starter of biofloc in a red tilapia Oreochromis niloticus culture system. Methods: A completely randomized design with four levels of treatment was used in this study. The tested st

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Putra, Iskandar, Irwan Effendi, Iesje Lukistyowati, et al. "Effect of different biofloc starters on ammonia, nitrate, and nitrite concentrations in the cultured tilapia Oreochromis niloticus system." F1000Research 9 (June 2, 2020): 293. http://dx.doi.org/10.12688/f1000research.22977.3.

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Background: High stocking density and intensive feeding in aquaculture systems lead to the accumulation of organic waste, which results in an increase in ammonia, nitrite, and nitrite concentrations in culture media. Biofloc is a potential technology to overcome this problem. The starter is a crucial carbon source for bacteria in the formation of biofloc. The objective of the present study aimed to explore the best starter of biofloc in a red tilapia Oreochromis niloticus culture system. Methods: A completely randomized design with four levels of treatment was used in this study. The tested st

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Kılıç, Eda E., İbrahim Halil Kılıç, and Banu Koç. "Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt." Journal of Chemistry 2022 (January 11, 2022): 1–10. http://dx.doi.org/10.1155/2022/2683126.

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This study aims to determine the yoghurt production potential of lactic acid bacteria isolated from legumes seeds (lentils, beans, cowpea, and broad beans) and examine the effects of alginate capsules of selected starter cultures with high yoghurt production potential on the physicochemical properties, sensory properties of yoghurt, and bacterial viability during storage time at 4°C. The exopolysaccharide (EPS), proteolytic activity, and acidification properties of eight different isolates were determined, and sixteen different yoghurt combinations prepared. The samples showed similar physicoc

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Cirat, Radjaa, Zineb Benmechernene, Hülya Cunedioğlu, et al. "Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of Weissella cibaria and Lactiplantibacillus plantarum for the Formulation of Quinoa-Based Beverage." Microorganisms 12, no. 10 (2024): 2042. http://dx.doi.org/10.3390/microorganisms12102042.

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The food industry constantly seeks new starter cultures with superior characteristics to enhance the sensory and overall quality of final products. Starting from a collection of Algerian dairy (goat and camel) lactic acid bacteria, this work focused on the exploration of the technological and probiotic potential of Weissella cibaria (VR81 and LVT1) and Lactiplantibacillus plantarum R12 strains isolated from raw camel milk and fermented milk, respectively. These bioactive strains were selected for their high performance among ten other LAB strains and were used as starter cultures to develop a

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MICHEL, VALÉRIE, and FRANK G. MARTLEY. "Streptococcus thermophilus in Cheddar cheese – production and fate of galactose." Journal of Dairy Research 68, no. 2 (2001): 317–25. http://dx.doi.org/10.1017/s0022029901004812.

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The behaviour of Streptococcus thermophilus in combination with Lactococcus lactis subsp. cremoris or subsp. lactis mesophilic starters in experimental Cheddar cheese is reported. In a standard manufacturing procedure employing a 38 °C cook temperature, even very low levels (0·007%) of Str. thermophilus combined with normal levels of the mesophilic starter (1·7%) resulted in increased rates of acid production, the formation of significant amounts of galactose (∼ 13 mmol/kg cheese), and populations nearly equivalent to those of the mesophilic lactic starter in the curd before salting. At a 41 °

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Handayani, Isti, and Nur Aini. "POTENTIAL ADDITION OF Lactobacillus casei AND FLOUR OF AMBON BANANA TO INHIBIT PATHOGENS AT YOGURT." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 6, no. 2 (2021): 1–13. http://dx.doi.org/10.33061/jitipari.v6i2.5008.

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This study aims to determine the effect of Lactobacillus casei and Ambon banana flour on the viability of lactic acid bacteria and inhibition of pathogens in yogurt. The studies used the Randomized Block Design (RBD) 2 factor, starter type and ambon banana flour concentration. The starters type consisting of Streptococcus thermophillus and Lactobacillus bulgaricus; S. thermophilus, L. bulgaricus and L. casei. The banana flour concentration consisting of 0; 2.5; 5.0; 7.5 and 10%. Analyzed used one-way ANOVA and continued with Duncan's Multiple Range Test. Variables observed including the viabil

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Redruello, Begoña, Yasmine Saidi, Lorena Sampedro, Victor Ladero, Beatriz del Rio, and Miguel A. Alvarez. "GABA-Producing Lactococcus lactis Strains Isolated from Camel’s Milk as Starters for the Production of GABA-Enriched Cheese." Foods 10, no. 3 (2021): 633. http://dx.doi.org/10.3390/foods10030633.

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The multiple health benefits attributed to the bioactive compound γ-aminobutyric acid (GABA) have prompted the food industry to investigate the development of functional GABA-rich foods via the use of GABA-producing microorganisms. This study reports the isolation of six GABA-producing Lactococcus lactis strains from camel’s milk; this is the first time that such microorganisms have been isolated from milk. The sequencing and in silico analysis of their genomes, and the characterisation of their technological and safety properties, confirmed their potential as starters. Experimental cheeses ma

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Biot-Monterde, Vicente, Ángela Navarro-Navarro, Jose A. Antonino-Daviu, and Hubert Razik. "Stray Flux Analysis for the Detection and Severity Categorization of Rotor Failures in Induction Machines Driven by Soft-Starters." Energies 14, no. 18 (2021): 5757. http://dx.doi.org/10.3390/en14185757.

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The condition monitoring of induction motors (IM), is an important concern for industry due to the widespread use of these machines. Magnetic Flux Analysis, has been proven to be a reliable method of diagnosing these motors. Among the IM types, squirrel-cage motors (SCIM) are one of the most commonly used. In many industrial applications, the IM are driven by different types of starters, quite often by soft-starters. Despite rotor damages are more prone to occur in line-started motors, these kind of failures have been also reported in those ones driven by soft-starters. Related to this, the us

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