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Journal articles on the topic 'Starter yeast'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Chaoui, A., M. Faid, and R. Belhcen. "Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation." Eastern Mediterranean Health Journal 9, no. 1-2 (2003): 141–47. http://dx.doi.org/10.26719/2003.9.1-2.141.

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Phytase activity was studied in natural sourdough bread starters to determine physicochemical characteristics [phytic acid hydrolysis, dough rising capacity and pH] in the flour and during sourdough fermentation. Fermentation microorganisms [yeasts and lactic acid bacteria] were also characterized. Results showed a decrease of phytic acid in sourdoughs started with traditional starters, and wide variation in phytase activity. Microorganism counts were high at the end of fermentation, indicating higher fermenting activity of the starters. Yeast populations showed wide variation and lactic acid

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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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Dos Santos, Carine Martins, Adriana Barros de Cerqueira E Silva, Eric de Lima Silva Marques, et al. "Biotechnological starter potential for cocoa fermentation from cabruca systems / Potencial biotecnológico de leveduras starter na fermentação do cacau de sistema cabruca." Brazilian Journal of Development 7, no. 6 (2021): 60739–59. http://dx.doi.org/10.34117/bjdv7n6-448.

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Cocoa is a fruit of great economic importance, being the main raw material in the manufacture of chocolate. Among the stages of pre-processing, the main and most important is the spontaneous fermentation of the cocoa pulp by microorganisms, especially the yeasts, which initiate the process and contribute to the death of the germ of the seed, releasing compounds that directly influence the quality of the final product (flavor and aroma). Poorly fermented almonds confer bitter and astringent taste on chocolate, so it is advantageous to select autochthonous yeasts with better performance in the f

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Guerrini, Simona, Damiano Barbato, Lorenzo Guerrini, et al. "Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery." Fermentation 7, no. 3 (2021): 99. http://dx.doi.org/10.3390/fermentation7030099.

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The inoculation of grape juice with Saccharomyces cerevisiae strains selected from indigenous yeast populations can be a suitable tool to control alcoholic fermentation, contributing to producing wines with typical flavor and aroma and, hence, the demand for native starter cultures is increasing. However, since low amounts of indigenous yeast biomasses are usually required for local winemaking, the industrial production of these yeasts can be expensive. Therefore, in this study, after selecting an indigenous S. cerevisiae strain based on relevant oenological and technological features, a pilot

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Papusha, Natalya, Dosmukhamed Muratov, and Jan Miciński. "DEVELOPMENT OF EXPERIMENTAL STARTERS FOR YOUNG CATTLE BASED ON FOOD INDUSTRY WASTE." 3i intellect idea innovation - интеллект идея инновация 3 (2024): 90–99. http://dx.doi.org/10.52269/22266070_2024_3_90.

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This article describes the production technology and nutritional characteristics of starters for calves based on food production waste such as substandard eggs, whey and yeast grown on grain bard as a method of processing thereof to obtain an alternative to factory feed products. The zootechnical analysis of the prepared starters revealed a high protein content and significant nutritional value. The protein content in the experimental starters exceeded 20%. Specifically, "Starter A," based on egg powder from substandard eggs, had a protein content of 20.98%, while "Starter B," based on feed ye

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Pavlović, Hrvoje, Vlatka Petravić Tominac, Darko Velić, Tanja Mađarević Pavetić, Vesna Zechner-Krpan, and Natalija Velić. "Application of Wine Yeast Starter Cultures in the Production of Grape and Fruit Wines." Fermentation 11, no. 4 (2025): 228. https://doi.org/10.3390/fermentation11040228.

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Significant advances in winemaking equipment and processes, as well as a deeper understanding of the role of yeast, have significantly improved wine quality throughout history. This paper examines critical aspects related to the use of commercial wine yeast starter cultures in the fermentation of grape and fruit wines, with a focus on berry wines and blackberry wine, which is the most predominant berry wine in Croatia. While the production of grape wines remains the most significant, fruit wines are gaining importance due to their composition, which contains a variety of bioactive compounds. A

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Omoolorun, J. B., Afolabi, F. T., Olufemi, S. E., and Adeyemo, S. M. "Selection of Starter from Decaying Oranges and Pineapple for Bioethanol Production." Journal of Advances in Biology & Biotechnology 26, no. 11 (2023): 15–32. http://dx.doi.org/10.9734/jabb/2023/v26i11664.

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Screening of yeasts for bioethanol production is an important aspect of industrial microbiology and biotechnology. Optimal yeast nutrition also requires availability of nutrients allowing for growth and ethanol production and ability to withstand the increasing concentration of the medium during fermentation. This study seeks to use appropriate methods to isolate, characterize and identify yeasts isolates with essential attributes for bioethanol production. Microbiological and Physicochemical assessment of the isolated strains was carried out on yeast maintenance media for the determination of

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Manshur, Hanif Alamudin, Desiana Nuriza Putri, Okta Pringga Pakpahan, Qq Wima Akalentera, and Noor Harini. "The Application of Various Fermented Malang Apple Water As A Source Of Natural Yeast for Sourdough Bread Processing." Indonesian Food and Nutrition Progress 20, no. 2 (2023): 52. http://dx.doi.org/10.22146/ifnp.65371.

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The sourdough fermentation method is identified as a complex microbial ecosystem stimulant by the spontaneous natural water starters process. At the fermentation time, lactic acid bacteria and yeast confer the resulting characteristic bread features such as staling of bread, and palatability. With the scope of highlighting fermentation, the investigation of starter culture is relevant in order to determine starch fractions of flour. The present article employed water from apple local varieties of Malang as a mixture of natural yeast. The research was conducted in two stages. The first stage wa

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De Gioia, Marianna, Pasquale Russo, Nicola De Simone, et al. "Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential." Applied Sciences 12, no. 24 (2022): 12760. http://dx.doi.org/10.3390/app122412760.

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The topic of microbial interactions is of notable relevance in oenology, being connected with their impact on microbial biodiversity and wine quality. The interactions among different couples of microorganisms, in particular yeasts and lactic acid bacteria representative of the must/wine microbial consortium, have been tested in this study. This interaction’s screening has been implemented by means of plate assays, using culture medium, grape juice, and wine agar as substrates. Different antagonistic phenomena have been detected, belonging to the following interaction categories: yeast-yeast,

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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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Aponte, Maria, Raffaele Romano, Clizia Villano, and Giuseppe Blaiotta. "Dominance of S. cerevisiae Commercial Starter Strains during Greco di Tufo and Aglianico Wine Fermentations and Evaluation of Oenological Performances of Some Indigenous/Residential Strains." Foods 9, no. 11 (2020): 1549. http://dx.doi.org/10.3390/foods9111549.

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In order to evaluate dominance/implantation of starter cultures for wine fermentation, both commercial starters and wild strains were monitored during the fermentation of Greco di Tufo (GR) and Aglianico of Taurasi (AGL) musts. Preliminary characterization of commercial strains was carried out by several molecular markers. Five fermentations—four starter-inoculated and one spontaneous—were carried out in duplicates by using grapes from GR and AGL. Trials were monitored, and yeast cultures were isolated within the dominant microflora. Comparison of Interdelta patterns allowed to assess the real

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Dewi, Arinda Kusuma, Cahya Setya Utama, and Sri Mukodiningsih. "Kandungan Total Fungi Serta Jenis Kapang dan Khamir pada Limbah Pabrik Pakan yang Difermentasi dengan Berbagai Aras Starter ‘Starfung’." Jurnal Agripet 14, no. 2 (2014): 102–6. http://dx.doi.org/10.17969/agripet.v14i2.1874.

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(Fungi’s total content, type of molds and yeasts on waste feed mill with various levels of ‘starfung’ starter) ABSTRACT. This research was conducted to processed the waste feed into a feed mill potentially probiotic functional seen a total of fungi, molds and yeasts and the types of protein biomass increase. The material used in the study were the starter starfung, distilled water and waste feed mill feed. The tools used in the study were an oven, thermometer, drying cabinets, pH meters, moisture meter grand. Research using Rancangan Acak Lengkap (RAL) is 4 treatments with 4 replications. The

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Fuzawati, Fitri, Titi Rohmayanti, and Muhammad Rifki. "Fermentasi Natural Yeast dari Kurma, Pisang dan Delima untuk Aplikasi Pembuatan Starter Sourdough." Jurnal Ilmiah Pangan Halal 6, no. 1 (2024): 104–15. http://dx.doi.org/10.30997/jiph.v6i1.13153.

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Tren roti sourdough telah berkembang pesat dalam beberapa tahun terakhir. Untuk menciptakan karakteristik yang khas pada produk roti sourdough, diperlukan natural yeast atau sourdough starter dengan karakteristik yang berbeda dan potensial untuk di jadikan adonan biang pada adonan roti sourdough. Penelitian ini bertujuan untuk mempelajari pengaruh perbedaan sumber natural yeast dan waktu fermentasi terhadap nilai pH, kadar dan kadar alkohol, serta mempelajari pengaruh aplikasi natural yeast terpilih pada pembuatan sourdough starter terhadap nilai pH, jumlah bakteri asam laktat dan yeast. Perla

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Silva, Adriele do Amor Divino, Dérica Gonçalves Tavares, Rafaela Pereira Andrade, Tamara Leite dos Santos, and Whasley Ferreira Duarte. "Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of Kluyveromyces lactis and Torulaspora delbrueckii." Foods 14, no. 1 (2025): 121. https://doi.org/10.3390/foods14010121.

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Canastra cheese, an artisanal cheese produced in Serra da Canastra—Brazil, has great cultural importance. Furthermore, this cheese has nutritional and sensory attributes that make it of great economic importance. Its microbiota is composed of different bacteria and yeasts. Some yeasts already isolated by our research group have been characterized as potential probiotics. Probiotic microorganisms have garnered scientific interest, as improvements in the physical, chemical and sensory characteristics of food products have been reported when these microorganisms are used. In this context, the obj

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Chin, Young-Wook, Saerom Lee, Hwan Hee Yu, Seung Jae Yang, and Tae-Wan Kim. "Combinatorial Effects of Protective Agents on Survival Rate of the Yeast Starter, Saccharomyces cerevisiae 88-4, after Freeze-Drying." Microorganisms 9, no. 3 (2021): 613. http://dx.doi.org/10.3390/microorganisms9030613.

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A yeast starter is formulated for commercial practices, including storage and distribution. The cell viability of the yeast starter is one of the most important factors for manufacturing alcoholic beverages to ensure their properties during the fermentation and formulation processes. In this study, 64 potential protective agents were evaluated to enhance the survival rate of the brewing yeast Saccharomyces cerevisiae 88-4 after freeze-drying. In addition, the optimized combination of protective agents was assessed for long-term storage. Finally, response surface methodology was applied to inve

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Raudya, H. A., S. Putra, Rusli, and N. Heryana. "The effect of different types of starter on VCO (virgin coconut oil) yield and quality." IOP Conference Series: Earth and Environmental Science 1168, no. 1 (2023): 012034. http://dx.doi.org/10.1088/1755-1315/1168/1/012034.

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Abstract Coconut flesh can be processed into Virgin Coconut Oil (VCO). Making VCO is done by fermentation using yeast as a starter for breaking the coconut milk/cream emulsion. This study aims to determine the right type of starter to produce VCO with the best yield and quality. The research was conducted from October to November 2021 at the Balittri Integrated Laboratory, Parungkuda District, Sukabumi Regency. The study used a completely randomized design consisting of 4 treatments, repeated 4 times. The types of treatment were tempeh yeast, baker’s yeast, tape yeast, and without yeast. The r

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Montanuci, Flávia Daiana, Tatiana Colombo Pimentel, Sandra Garcia, and Sandra Helena Prudencio. "Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir." Food Science and Technology 32, no. 4 (2012): 580–865. http://dx.doi.org/10.1590/s0101-20612012005000119.

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The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addi

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Gomes, Fátima de Cássia Oliveira, Roberta Amália de Carvalho Araújo, Patrícia Silva Cisalpino, Elizabeth Spangler Andrade Moreira, Carlos Leomar Zani, and Carlos Augusto Rosa. "Comparison between two selected Saccharomyces cerevisiae strains as fermentation starters in the production of traditional cachaça." Brazilian Archives of Biology and Technology 52, no. 2 (2009): 449–55. http://dx.doi.org/10.1590/s1516-89132009000200023.

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Two Saccharomyces cerevisiae strains were tested as the starter yeasts in a traditional cachaça distillery. The strains used were S. cerevisiae UFMG-A829, isolated from a cachaça fermentation process, and S. cerevisiae K1-V1116, obtained from the wine industry. The permanence of each strain in the fermentation must was determined by RAPD (Random Amplified Polymorphic DNA)-PCR, with primer M13. Both yeast strains were prevalent in the vats for approximately 30 days. Indigenous non-Saccharomyces and indigenous S. cerevisiae strains were isolated in lower counts during the fermentation period. In

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Onwurah, F.B, K.U Amaefule, and F.O Ahamefule. "Effect of Baker's yeast (Saccharomyces cerevisiae) inclusion in feed on performance of broiler birds." American Based Research Journal 2, no. 9 (2013): 01–06. https://doi.org/10.5281/zenodo.3411988.

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<em>This study was designed to investigate the effect of Baker’s yeast (Saccharomyces cerevisiae) inclusion in feed on the performance of broiler birds. The study was laid out in Completely Randomized Design with each treatment replicated thrice.The study was carried out at the Teaching and Research Poultry Farm of Michael Okpara University of Agriculture, Umudike, Umuahia, Abia State, Nigeria for 8 weeks. A total of 150 Anak broiler chicks were used for the study. Graded levels (0.5g kg-1, 1.0g kg-1, 1.5g kg-1 and 2.0g kg-1) of yeast in feed were given ad libitum only by day during the

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Abreu, Danilo José Machado de, Denis Henrique Silva Nadaleti, Rafaela Pereira Andrade, et al. "Kluyveromyces lactis and Saccharomyces cerevisiae for Fermentation of Four Different Coffee Varieties." Foods 14, no. 1 (2025): 111. https://doi.org/10.3390/foods14010111.

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One strategy for adding unique characteristics and flavors to improve coffee quality is the selection of starter microorganisms. Here, we aimed to evaluate the effect of Saccharomyces cerevisiae LNFCA11 and Kluyveromyces lactis B10 as starter cultures on the quality of four different wet-fermented coffee varieties. Microbiological, molecular, and chemical analyses were carried out to identify yeast, bacteria, volatile compounds, carbohydrates and bioactive compounds in coffee. Sensory analysis was performed by Q-graders certified in coffee. Starter yeasts affected bioactive and volatile compou

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Ciani, Maurizio, and Francesca Comitini. "Yeast interactions in multi-starter wine fermentation." Current Opinion in Food Science 1 (February 2015): 1–6. http://dx.doi.org/10.1016/j.cofs.2014.07.001.

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Agustine, Dine, Meylika Mawar Gumilang, and Nia Komalasari. "The Effect of Yeast Starter Variations on the Quality of Virgin Coconut Oil (VCO) Using the Fermentation Method." Helium: Journal of Science and Applied Chemistry 1, no. 1 (2021): 1–5. http://dx.doi.org/10.33751/helium.v1i1.2947.

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Virgin Coconut oil (VCO) is a coconut processed product that has high benefits and economic value. One of the methods of making VCO is the fermentation method. The purpose of this study was to determine the effect of the percentage of 3 types of yeast (starter yeast tape, starter yeast bread (Saccharomyces cerevisiae) and tempeh yeast (Rhizopus sp) on the quality of VCO produced in terms of volume, viscosity, organoleptic(color, distinctive coconut odor) and chemical test (moisture content, acid number, free fatty acid, peroxide number) The manufacturing method used was the fermentation method

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Pratiwi, Rike, Ida Bagus Wayan Gunam, and Nyoman Semadi Antara. "PENGARUH PENAMBAHAN GULA DAN KONSENTRASI STARTER KHAMIR TERHADAP KARAKTERISTIK WINE BUAH NAGA MERAH." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 7, no. 2 (2019): 268. http://dx.doi.org/10.24843/jrma.2019.v07.i02.p10.

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The purpose of this research was to evaluate the influences of the sugar addition and the yeast starter concentration used in wine processing on the characteristic of red dragon fruit wine. The research was experimental research that designed using Randomized Block Design. Two factors were experimented, namely the sugar concentrations (22oBrix, 25oBrix and 28oBrix) and yeast starter concentration (5%, 10% and 15%). The experiment was carried out in two block experiment, so that totally was done 18 unit. The result of this research showed that the interaction treatments of the addition of sugar

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Pan, Hao, Ryoichi Takeshita, Noriaki Saigusa, Ngo Thi Phuong Dung, Aporn Wongwicharn, and Yuji Teramoto. "Production and Antioxidative Activity of Alcoholic Beverages Made From Newly Isolated Vietnamese Men Yeast." International Journal of Biomass and Renewables 4, no. 2 (2015): 17. http://dx.doi.org/10.61762/ijbrvol4iss2art13904.

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Fermentation yeast was newly isolated from a traditional Vietnamese microbial starter for brewing alcoholic beverages, called men. The isolated yeast was identified as a strain of the Saccharomyces cerevisiae and designated as S. cerevisiae Y3. The alcoholic beverage made with 3 yeast strains, Y3, NP01, and K7 from uncooked and cooked nonglutinous rice grains had an ethanol concentration of approximately 11.6 to 14.5% (v/v). Resulting alcoholic beverages made with Y3, NP01, and K7 yeasts had antioxidative activity. The DPPH radical scavenging activity of the alcoholic beverages made with 3 yea

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Mardhatilah, D., F. Padama, and Ngatirah. "Development of sustainable arabica coffee fermentation using yeast starter." IOP Conference Series: Earth and Environmental Science 1241, no. 1 (2023): 012078. http://dx.doi.org/10.1088/1755-1315/1241/1/012078.

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Abstract This research aims to improve the quality of fermented coffee products, especially in environments with poor quality due to pollution, so that they have limited good microflora. Giving yeast in this study aims to add good microflora in coffee processing. This study used yeast variations and variations in the length of fermentation time to determine their effect on the chemical and organoleptic processes of coffee with the full wash processing method. The design used was a two-factor completely randomized block design. The first factor is yeast concentration in three levels, namely A1

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Kovaleva, A. E., E. A. Pyanikova, K. I. Bykovskaya, and E. Y. Sidorov. "Comparative analysis of hop starter cultures for whole grain bread." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 4 (2022): 39–45. http://dx.doi.org/10.20914/2310-1202-2022-4-39-45.

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Recently, the tradition of baking sourdough bread has been revived all over the world. The Industrial Revolution has radically changed the technology of making bakery products. Information about the dangers of high-speed yeast is rapidly spreading, which makes the consumer think about the benefits of the products consumed. Technologists of the baking industry, in turn, this forces them to return to their origins and develop recipes for healthy traditional bread according to international standards. During the research, three samples of starter cultures for whole-grain bread based on decoctions

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Yunita, D., N. M. Erfiza, H. Oktarina, N. Nurliana, D. K. Alfiati, and I. Heryani. "Addition of tape yeast and tempe mould in optimization of traditional coconut oils production." IOP Conference Series: Earth and Environmental Science 922, no. 1 (2021): 012004. http://dx.doi.org/10.1088/1755-1315/922/1/012004.

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Abstract Pliek u is fermented, grated, and dried coconut meat which is used as a cooking ingredient in Aceh, Indonesia. This ingredient is a by-product of the manufacturing process of traditional coconut oils which are known as simplah and pliek u oils. These three products are produced by natural fermentation (without the addition of starter cultures) and the whole process takes up to 20 days. Therefore, this study aims to test methods for speeding up production time and for increasing the yield by adding commercial starter cultures (tape yeast, tempe mould, and combination of both types). Th

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Haile, Mesfin, and Won Hee Kang. "Isolation, Identification, and Characterization of Pectinolytic Yeasts for Starter Culture in Coffee Fermentation." Microorganisms 7, no. 10 (2019): 401. http://dx.doi.org/10.3390/microorganisms7100401.

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This experiment was carried out to identify and select pectinolytic yeasts that have potential use as a starter culture for coffee fermentation during wet processing. The coffee fruit was fermented for 48 h at 28 °C and a sample was taken from the fermented solution and spread onto yeast extract-peptone-dextrose agar (YPDA) media and incubated at 28 °C. A total of 28 yeasts were isolated, eight of which had the ability to produce pectinase enzymes. The species of those eight yeasts were molecularly identified and confirmed. These yeasts are Wickerhamomyces anomalus (strain KNU18Y3), Saccharomy

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Alzobaay, A., and W. Alzobaay. "Role of Debaryomyces hansenii yeast in improving the microbial and sensory properties of Monterey cheese." Al-Anbar Journal of Veterinary Sciences 11, no. 1 (2018): 7–14. http://dx.doi.org/10.37940/ajvs.2018.11.1.2.

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Debaryomyces hansenii yeast was grown in Malt Extract Broth medium at 30 °C for 5 days until the total count reached 5.6 ×108 colony forming units/ milliliter, Monterey cheese was made from cow's milk and adding of starter bacteria Lactococcus lactis subsp. lactis and Lactococcus lactis subsp.cremoris with D.hansenii yeast as adjunct starter in 2% for each treatment included M1 (100% starter bacteria), M2 (50% starter bacteria + 50% live D.hansenii) and M3 (50% starter bacteria + 50% dead D.hansenii),the ripening of Monterey cheese was done at 15°C and (85% relative humidity) for 56 days. The

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Setiono, S., T. Sophiano, JS Purnomo, H. Victor, and R. Pinontoan. "Textile dye decolourisation of yeast isolated from Tuak starter culture." IOP Conference Series: Earth and Environmental Science 1255, no. 1 (2023): 012054. http://dx.doi.org/10.1088/1755-1315/1255/1/012054.

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Abstract The textile industry is one of the largest industries in the world and contributes positively to the economic growth of a country. However, the improper disposal of textile dye effluents results in discharging of high concentrations of textile dyes into the environment. Moreover, the inherent stability of textile dyes makes them hard to remove from the environment, which can harm organisms in polluted areas. Biological decolourisation was considered as a strategy to remediate textile dyes. Microbial decolourisation of textile dyes involves using various species of bacteria and fungi f

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Cakrawati, Dewi, and P. Hongsprabhas. "Consecutive Purple Sweet Potato Vinegar Fermentation Using Mixed Starter of Aspergillus spp, Saccharomyces Cerevisiae, and Dried Starter of Acetobacter pasteurianus." ASEAN Journal of Science and Engineering 4, no. 1 (2022): 49–60. http://dx.doi.org/10.17509/ajse.v4i1.60559.

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This study investigated the effect of sorbent material on the viability of dried A. pasteurianus starter and the use of defined starter culture of fungi Aspergillus spp, yeast S. cerevisiae, and dried A. pasteurianus starter during purple sweet potato vinegar fermentation. Complex carbohydrate in cultivation media protects cells during drying, while rice flour as sorbent material absorbs water to obtain dried starter of A. pasteurianus. Increasing the ratio of cultivation media and sorbent material from 1:1 to 1:2 could reduce aw of dried A. pasteurianus starter that will prolong storage time.

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Lokachuk, M. N., V. K. Khlestkin, O. A. Savkina, L. I. Kuznetzova, and E. N. Pavlovskaya. "Change in the microbiota of dense rye starter during long-term maintenance." Khleboproducty 29, no. 11 (2020): 33–37. http://dx.doi.org/10.32462/0235-2508-2020-29-11-33-37.

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The article is devoted to the study of the microbial starter cultures preservation during the process of long-term maintenance of the sourdough in the laboratory, as well as the study of the influence of microbiota changes on the physicochemical indicators of the sourdough. The leading role in sourdough is played by lactic acid bacteria and yeast, the quality of the starter culture and bread itself largely depends on the ratio and species diversity of this microorganisms. The strains of L. paracasei / L. casei 5, L. paracasei / L. casei 63, L. plantarum 78 and the yeast C. milleri Chernorechen

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Testa, Bruno, Francesca Coppola, Francesco Letizia, et al. "Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production." Processes 10, no. 12 (2022): 2495. http://dx.doi.org/10.3390/pr10122495.

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Craft breweries tend to use special raw materials and also special ingredients (spices, herbs, fruits) to typify beers, but the metabolic activities of yeasts play a primary role in defining the sensory characteristics of this beverage. Saccharomyces cerevisiae and Saccharomyces pastorianus are yeast species usually used for ale and lager beer production. The selection and use of new yeast starters with peculiar technological and enzymatic characteristics could represent the key point for the production of beers with good and distinctive organoleptic properties. In this study, the fermentative

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Erdemir Tıraş, Z. Ş., and H. Kalkan Yıldırım. "Application of mixed starter culture for table olive production." Grasas y Aceites 72, no. 2 (2021): e405. http://dx.doi.org/10.3989/gya.0220201.

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The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous fermentation has some disadvantages, such as the formation of defects in the end product due to the activities of undesirable microorganisms. The use of starter cultures could be a promising option to provide a more controlled fermentation environment and to reduce the risk of spoilage. Mixed starter culture use (generally selected Lactobacillus strains with or without yeasts) could reduce pH in a shorter time, producing a higher amount of lactic acid and enhancing microbial safety compared to fe

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Mateo, J. J., M. Jiménez, A. Pastor, and T. Huerta. "Yeast starter cultures affecting wine fermentation and volatiles." Food Research International 34, no. 4 (2001): 307–14. http://dx.doi.org/10.1016/s0963-9969(00)00168-x.

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Zhu, Xiaolin, María-Jesús Torija, Albert Mas, Gemma Beltran, and Yurena Navarro. "Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation." Foods 10, no. 3 (2021): 623. http://dx.doi.org/10.3390/foods10030623.

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Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-Saccharomyces yeasts (Metschnikowia pulcherrima (Mp), Torulaspora delbrueckii (Td) and Zygosaccharomyces bailii (Zb)) at different inoculum concentrations. S. cerevisiae (Sc) was inoculated into fermentations at 0 h (coinoculation), 48 h or 72 h (sequential fermentations). The microbial populations were analyzed by a culture-dependent approach (Wallerstein Laboratory Nutrient (WLN) culture medium) and a culture-independent method

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Adewara, O. A., and S. T. Ogunbanwo. "Acid stress responses of Lactobacillus amylovorus and Candida kefyr isolated from fermented sorghum gruel and their application in food fermentation." Canadian Journal of Microbiology 68, no. 4 (2022): 269–80. http://dx.doi.org/10.1139/cjm-2021-0118.

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Exposure of lactic acid bacteria (LAB) and yeasts to adverse fluctuations during fermentation causes stress; consequently, microbes develop adaptive responses. In this study, we investigated the physiological and proteomic responses of LAB and yeast to acid stress and their application in food fermentation. The physiological and proteomic responses of Lactobacillus amylovorus LS07 and Candida kefyr YS12 to acid stress were measured using turbidimetry, SDS-PAGE, and LC-MS/MS. The technique previously reported by the Association of Official Analytical Chemists (AOAC) was employed to evaluate the

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Iattici, Fabrizio, Martina Catallo, and Lisa Solieri. "Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology." Beverages 6, no. 1 (2020): 3. http://dx.doi.org/10.3390/beverages6010003.

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Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultu

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Ziarno, Małgorzata, Dorota Zaręba, Iwona Ścibisz, and Mariola Kozłowska. "In Vitro Cholesterol Uptake by the Microflora of Selected Kefir Starter Cultures." Life 14, no. 11 (2024): 1464. http://dx.doi.org/10.3390/life14111464.

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Kefir, a fermented milk beverage, is recognized for its potential health benefits, including its cholesterol-lowering properties. This study demonstrated that selected kefir starter cultures, including Lactococcus strains and yeasts, significantly reduce cholesterol-binding capacity under simulated gastrointestinal conditions, underscoring the challenges of probiotic delivery. We compared the performance of these cultures under laboratory conditions (growth broths) and simulated digestive juice models. Lactococcus strains showed significant differences in cholesterol binding between the two en

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Nyitrai, Diána Sárdy, Zsuzsanna Varga, Annamária Sólyom-Leskó, et al. "Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine Maturation." Applied Sciences 12, no. 17 (2022): 8848. http://dx.doi.org/10.3390/app12178848.

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In the present study, we investigated the extent to which specific sulphur dioxide-producing wine yeasts produce SO2 during alcoholic fermentation and whether the SO2 they produce is sufficient to prevent oxidation during wine storage. Fermentation was carried out at 12 °C and 20 °C. After inoculation with yeast, the evolution of free and total sulphurous acid concentrations, acetaldehyde concentrations (11.6–46.9 mg L−1) and total polyphenol concentrations (137.4–244.7 mg L−1), including leucoanthocyanin and catechin concentrations (leucoanthocyanidin: 8.5–75.1 mg L−1; catechin: 70.8–115.4 mg

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HONCHAR, Ye R. "YEAST IN SOURDOUGH:FUNDAMENTAL INSIGHTS AND THEIR ROLE IN FUNCTIONAL PROCESSES." Biotechnologia Acta 17, no. 3 (2024): 5–15. http://dx.doi.org/10.15407/biotech17.03.005.

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Sourdough are unique microbiological systems with a symbiotic interaction between lactic acid bacteria and yeasts. Yeasts, together with lactic acid bacteria, play a significant role in fermenting starters and are crucial for shaping the technological and functional properties of the product. Aim. To analyze scientific data regarding the importance of yeasts in shaping the properties of sourdough and final products. Methods. Ssearching and analyzing the relevant scientific literature, systematizing, and summarizing the results of available publications. Results. It was highlighted the signific

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Ghoddusi, Hamid B., and Richard K. Robinson. "Enumeration of starter cultures in fermented milks." Journal of Dairy Research 63, no. 1 (1996): 151–58. http://dx.doi.org/10.1017/s0022029900031629.

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SummarySome media available for the isolation and enumeration of starter cultures employed for the manufacture of cheese, yogurt and bio-yogurt were examined. Reddy's medium or a modification of Elliker's medium was found to be most satisfactory forLactococcusspp., while trypticase phytone yeast (TPY) agar with a mixture of antibiotics proved suitable for the discrete enumeration ofBifidobacteriumspp. The inclusion of Prussian blue (PB) in reinforced clostridial medium or tryptone proteose peptone yeast extract (TPPY) agar gave excellent differential counts for the starter bacteria in yogurt e

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Ciafardini, G., G. Venditti, and B. A. Zullo. "Yeast dynamics in the black table olives processing using fermented brine as starter." Food Research 5, no. 3 (2021): 92–106. http://dx.doi.org/10.26656/fr.2017.5(3).576.

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Spontaneous fermentation with autochthonous yeasts is the most traditional method used for the production of black table olives, which requires minimal intervention. The aim of this study was to evaluate the effects of adding a brine starter, developed from one-year spontaneously fermented black table olives, on the microbiological, chemical, and sensory characteristics of naturally fermented Taggiasca table olives. The olives were fermented in brine containing 12% (w/v) NaCl with 0.6% (w/v) citric acid and inoculated with a selected brine starter containing primarily Pichia manshurica (87% pr

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De Bellis, Palmira, Carlo Rizzello, Angelo Sisto, et al. "Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread." Foods 8, no. 2 (2019): 70. http://dx.doi.org/10.3390/foods8020070.

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The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free” bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leavening and acidification capabilities and individually used as starters in bread-making tests. Liquid type-II sourdoughs, singly inoculated with the two selected strains, were characterized and employed for bread-making, through the set-up of a biotechnological protocol without the use of baker’s yeast as a leavening agent. Aiming to verify the ability of the selected st

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Goerges, Stefanie, Jérôme Mounier, Mary C. Rea, et al. "Commercial Ripening Starter Microorganisms Inoculated into Cheese Milk Do Not Successfully Establish Themselves in the Resident Microbial Ripening Consortia of a South German Red Smear Cheese." Applied and Environmental Microbiology 74, no. 7 (2008): 2210–17. http://dx.doi.org/10.1128/aem.01663-07.

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ABSTRACT Production of smear-ripened cheese critically depends on the surface growth of multispecies microbial consortia comprising bacteria and yeasts. These microorganisms often originate from the cheese-making facility and, over many years, have developed into rather stable, dairy-specific associations. While commercial smear starters are frequently used, it is unclear to what degree these are able to establish successfully within the resident microbial consortia. Thus, the fate of the smear starters of a German Limburger cheese subjected to the “old-young” smearing technique was investigat

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Ferrara, Massimo, Angelo Sisto, Giuseppina Mulè, Paola Lavermicocca, and Palmira De Bellis. "Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected Leuconostoc citreum Strain." Foods 10, no. 6 (2021): 1189. http://dx.doi.org/10.3390/foods10061189.

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Lactic acid bacteria (LAB) decisively influence the technological, nutritional, organoleptic and preservation properties of bakery products. Therefore, their use has long been considered an excellent strategy to improve the characteristics of those goods. The aim of this study was the evaluation of microbial diversity in different doughs used for the production of a typical Apulian flatbread, named focaccia. Leavening of the analyzed doughs was obtained with baker’s yeast or by applying an innovative “yeast-free” protocol based on a liquid sourdough obtained by using Leuconostoc citreum strain

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Dias, Igor, Marta Laranjo, Maria Eduarda Potes, et al. "Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages." Fermentation 8, no. 2 (2022): 49. http://dx.doi.org/10.3390/fermentation8020049.

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Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-in

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Niamah, Alaa. "Physicochemical and Microbial Characteristics of Yogurt with Added Saccharomyces Boulardii." Current Research in Nutrition and Food Science Journal 5, no. 3 (2017): 300–307. http://dx.doi.org/10.12944/crnfsj.5.3.15.

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The effect of adding Saccharomyces boulardii on yogurt quality was studied. Yogurt control was made using whole cow’s milk and classic starter culture. Other three treatments of yogurt were made by adding 1%,2% and 3% of Saccharomyces boulardii with yogurt starter. pH values and proteolytic activity of all yogurt treatments were determined during fermentation time. Changes in physicochemical and microbial properties of yogurt product were observed during storage time (21 days at 4°C). Yogurt samples with added yeast to starter cultures showed a slight increase in pH values during the 6 hours o

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Herawati, H., E. Kamsiati, A. R. Pratiwi, and Sunarmani. "Effect of type and concentration of microbial starter on the characteristics of porang flour." IOP Conference Series: Earth and Environmental Science 1114, no. 1 (2022): 012009. http://dx.doi.org/10.1088/1755-1315/1114/1/012009.

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Abstract Indonesia has abundant natural resource potential, one of its porang. One component that’s widely used from porang plants is glucomannan. Methods to increase the glucomannan content of porang tubers can be done physically, chemically and microbiologically by using a microbial starter. The aim of this research activity to characterize the effect of the type and concentration of starter to the porang flour. This study used two types of starter included: BIMO-CF and NKL yeast with three concentrations (1,2 and 3%). This research activity was designed used completely randomized design whi

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Fernandez, Leticia Andrea, Irene Laura Cibanal, Anna Livia Paraluppi, Caroline de Freitas, Lilliana María Gallez, and Sandra Regina Ceccato-Antonini. "Propolis as a potential alternative for the control of Dekkera bruxellensis in bioethanol fermentation." Semina: Ciências Agrárias 40, no. 5 (2019): 2071. http://dx.doi.org/10.5433/1679-0359.2019v40n5p2071.

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Dekkera bruxellensis is one of the most important contaminant yeasts of alcoholic fermentation. The use of propolis, which can selectively target contaminating yeasts without affecting the starter one, Saccharomyces cerevisiae, could be a useful nonconventional strategy for controlling the growth of contaminant yeasts. The objective of this research was to evaluate four samples of propolis produced by Apis mellifera honeybees from different regions of Argentina as antimicrobial agents against the growth of D. bruxellensis and S. cerevisiae. Hydroalcoholic extracts of propolis were prepared wit

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