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Articles de revues sur le sujet « Natural-whey-starter »

Auteur : Grafiati

Publié le 10 mars 2023

Mis à jour le 31 juillet 2025

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1

BELLETTI, NICOLETTA, MONICA GATTI, BENEDETTA BOTTARI, ERASMO NEVIANI, GIULIA TABANELLI, and FAUSTO GARDINI. "Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses." Journal of Food Protection 72, no. 10 (2009): 2162–69. http://dx.doi.org/10.4315/0362-028x-72.10.2162.

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One hundred forty-one lactobacilli strains isolated from natural whey starter cultures and ripened Grana Padano and Parmigiano Reggiano cheeses were tested for their susceptibility to 13 antibiotics, in particular, penicillin G, ampicillin, amoxicillin, oxacillin, cephalotin, cefuroxime, vancomycin, gentamicin, tetracycline, erythromycin, clindamycin, co-trimoxazole, and nitrofurantoin. The strains belonged to the species Lactobacillus helveticus, L. delbrueckii subsp. lactis, L. rhamnosus, and L. casei. The strains of the first two species were isolated from whey starter cultures, and the str

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Bottari, B., M. Santarelli, E. Neviani, and M. Gatti. "Natural whey starter for Parmigiano Reggiano: culture-independent approach." Journal of Applied Microbiology 108, no. 5 (2010): 1676–84. http://dx.doi.org/10.1111/j.1365-2672.2009.04564.x.

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Iztayev, Auyelbek, Mariam Alimardanova, Bauyrzhan Iztayev, et al. "Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water." Eastern-European Journal of Enterprise Technologies 5, no. 11 (113) (2021): 85–96. http://dx.doi.org/10.15587/1729-4061.2021.242838.

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Natural baking starter made from common ingredients such as flour, water and sugar is considered healthy. Any starter obtained by spontaneous fermentation is always a symbiosis of lactic acid bacteria and yeast. Lactic acid bacteria and yeast get along well together and in the course of their life enrich bread with the most valuable compounds, including short-chain organic acids, dietary fiber, essential amino acids, vitamins, etc. On the basis of the obtained research results, a recipe and technological modes for preparing dough for no yeast bakery products from wheat flour of the first grade

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Auyelbek, Iztayev, Alimardanova Mariam, Iztayev Bauyrzhan, et al. "Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water." Eastern-European Journal of Enterprise Technologies 5, no. 11 (113) (2021): 85–96. https://doi.org/10.15587/1729-4061.2021.242838.

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Natural baking starter made from common ingredients such as flour, water and sugar is considered healthy. Any starter obtained by spontaneous fermentation is always a symbiosis of lactic acid bacteria and yeast. Lactic acid bacteria and yeast get along well together and in the course of their life enrich bread with the most valuable compounds, including short-chain organic acids, dietary fiber, essential amino acids, vitamins, etc. On the basis of the obtained research results, a recipe and technological modes for preparing dough for no yeast bakery products from wheat flour of the first grade

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Chessa, Luigi, Antonio Paba, Elisabetta Daga, et al. "Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese." Sustainability 13, no. 15 (2021): 8214. http://dx.doi.org/10.3390/su13158214.

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During Pecorino Romano PDO cheese production, scotta (residual whey from ricotta cheese manufacturing) or siero (whey) can be integrated with autochthonous starters, natural and composed of an indefinite number of species and strains, or commercial selected starters to obtain scotta/siero-innesto. In this study, three biodiverse autochthonous natural starter cultures (SR30, SR56, and SR63) belonging to the Agris Sardegna BNSS microbial collection, composed of different strains belonging to the species Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Enterococcus faecium

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Martini, Serena, Mattia Bonazzi, Ilaria Malorgio, Valentina Pizzamiglio, Davide Tagliazucchi, and Lisa Solieri. "Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization." Microorganisms 9, no. 11 (2021): 2288. http://dx.doi.org/10.3390/microorganisms9112288.

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Whey is the main byproduct of the dairy industry and contains sugars (lactose) and proteins (especially serum proteins and, at lesser extent, residual caseins), which can be valorized by the fermentative action of yeasts. In the present study, we characterized the spoilage yeast population inhabiting natural whey starter (NWS), the undefined starter culture of thermophilic lactic acid bacteria used in Parmigiano Reggiano (PR) cheesemaking, and evaluated thermotolerance, mating type, and the aptitude to produce ethanol and bioactive peptides from whey lactose and proteins, respectively, in a se

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De Chiara, Ida, Rosangela Marasco, Milena Della Gala, Alessandra Fusco, Giovanna Donnarumma, and Lidia Muscariello. "Probiotic Properties of Lactococcus lactis Strains Isolated from Natural Whey Starter Cultures." Foods 13, no. 6 (2024): 957. http://dx.doi.org/10.3390/foods13060957.

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Lactococcus lactis is a lactic acid bacterium (LAB), generally recognized as safe, and has been widely used in the food industry, especially in fermented dairy products. Numerous studies have evaluated the technological and probiotic properties of lactococci; however, few studies have reported the probiotic characteristics of L. lactis strains isolated from dairy products. In this work, probiotic potential, including survival in simulated gastric juice, tolerance to bile salts, hydrophobicity, and auto- and co-aggregation, was evaluated in L. lactis strains from natural whey starter cultures.

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Neviani, Erasmo. "The Natural Whey Starter Used in the Production of Grana Padano and Parmigiano Reggiano PDO Cheeses: A Complex Microbial Community." Microorganisms 12, no. 12 (2024): 2443. http://dx.doi.org/10.3390/microorganisms12122443.

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Natural whey starter (NWS) is an undefined complex culture used in the production of Grana Padano and Parmigiano Reggiano PDO cheeses. The aim of this review is to discuss, in light of the latest research results, the role of NWS as a primary player in the cheese-making process, considering the microbial community scenario. NWS is traditionally produced by fermenting part of the whey collected at the end of a previous cheese-making process. The method used to produce NWS, based on the back-slopping principle, favors the selection of a microbiota composed mainly of thermophilic lactic acid bact

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Meinardi, C. A., A. A. Alonso, E. R. Hynes, and C. A. Zalazar. "Influence of milk-clotting enzymes on acidification rate of natural whey starter culture." International Journal of Dairy Technology 55, no. 3 (2002): 139–44. http://dx.doi.org/10.1046/j.1471-0307.2002.00052.x.

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Kurnia, Nani, Andi Mu'nisa, and Dewi Sartika Amboupe. "The Effect of Commercial Cow's Milk on the Quality of Kefir Fermentation." Jurnal Biologi Tropis 25, no. 2 (2025): 2210–17. https://doi.org/10.29303/jbt.v25i2.9280.

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Kefir is a dairy product derived from the fermentation of milk by kefir grains. Kefir grains are natural starter cultures in the form of small spheres containing various microorganisms, including bacteria and fungi. This study aims to evaluate the effect of milk medium type and initial weight of kefir grains on four fermentation parameters: curd, whey, pH, and kefir grain weight gain. The materials used in this study were natural starter cultures in the form of kefir grains and packaged cow's milk from various brands (A, B, D, F, and G) with differing nutritional compositions, as well as bulk

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Helal, Ahmed, Chiara Nasuti, Laura Sola, Giada Sassi, Davide Tagliazucchi, and Lisa Solieri. "Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study." Fermentation 9, no. 3 (2023): 270. http://dx.doi.org/10.3390/fermentation9030270.

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Fermentation is a promising solution to valorize cheese whey, the main by-product of the dairy industry. In Parmigiano Reggiano cheese production, natural whey starter (NWS), an undefined community of thermophilic lactic acid bacteria, is obtained from the previous day residual whey through incubation at gradually decreasing temperature after curd cooking. The aim of this study was to investigate the effect of fermentation regime (spontaneous (S) and NWS-inoculated (I-NWS)) on biofunctionalities and release of bioactive peptides during whey fermentation. In S and I-NWS trials proteolysis reach

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Carminati, D., L. Mazzucotelli, G. Giraffa, and E. Neviani. "Incidence of Inducible Bacteriophage in Lactobacillus helveticus Strains Isolated from Natural Whey Starter Cultures." Journal of Dairy Science 80, no. 8 (1997): 1505–11. http://dx.doi.org/10.3168/jds.s0022-0302(97)76079-x.

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Coloretti, Fabio, Cristiana Chiavari, Diana Luise, et al. "Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making." International Dairy Journal 66 (March 2017): 13–17. http://dx.doi.org/10.1016/j.idairyj.2016.10.013.

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Gatti, Monica, Carlo Trivisano, Enrico Fabrizi, Erasmo Neviani, and Fausto Gardini. "Biodiversity among Lactobacillus helveticus Strains Isolated from Different Natural Whey Starter Cultures as Revealed by Classification Trees." Applied and Environmental Microbiology 70, no. 1 (2004): 182–90. http://dx.doi.org/10.1128/aem.70.1.182-190.2004.

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ABSTRACT Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium used extensively for manufacturing Swiss type and aged Italian cheese. In this study, the phenotypic and genotypic diversity of strains isolated from different natural dairy starter cultures used for Grana Padano, Parmigiano Reggiano, and Provolone cheeses was investigated by a classification tree technique. A data set was used that consists of 119 L. helveticus strains, each of which was studied for its physiological characters, as well as surface protein profiles and hybridization with a species-specif

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Marasco, Rosangela, Mariagiovanna Gazzillo, Nicoletta Campolattano, Margherita Sacco, and Lidia Muscariello. "Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk." Foods 11, no. 2 (2022): 233. http://dx.doi.org/10.3390/foods11020233.

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In southern Italy, some artisanal farms produce mozzarella and caciocavallo cheeses by using natural whey starter (NWS), whose microbial diversity is responsible for the characteristic flavor and texture of the final product. We studied the microbial community of NWS cultures of cow’s milk (NWSc) for the production of caciocavallo and buffalo’s milk (NWSb) for the production of mozzarella, both from artisanal farms. Bacterial identification at species and strain level was based on an integrative strategy, combining culture-dependent (sequencing of the 16S rDNA, species/subspecies-specific Poly

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Gatti, M., C. Lazzi, L. Rossetti, G. Mucchetti, and E. Neviani. "Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese." Journal of Applied Microbiology 95, no. 3 (2003): 463–70. http://dx.doi.org/10.1046/j.1365-2672.2003.01997.x.

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Natrella, Giuseppe, Michele Faccia, Jose Manuel Lorenzo, Pasquale De Palo, and Giuseppe Gambacorta. "Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella." Mljekarstvo 70, no. 1 (2020): 50–58. http://dx.doi.org/10.15567/mljekarstvo.2020.0105.

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The aim of this study was to investigate the evolution of the volatile compounds (VOC) from milk to curd during mozzarella manufacturing, in connection with the technique used for curd acidification (traditional = natural whey starter fermentation; industrial = direct acidification by citric acid addition). Overall, 40 compounds were identified from the entire set of samples, belonging to different chemical classes. All compounds detected in milk were also found in the curd, but at much higher concentration. In addition, many other compounds formed during curd production. By comparison of the

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Castellana, Stefano, Angelica Bianco, Loredana Capozzi, et al. "Microbial Community Profiling from Natural Whey Starter to Mozzarella among Different Artisanal Dairy Factories in Apulia Region (Italy)." Fermentation 9, no. 10 (2023): 911. http://dx.doi.org/10.3390/fermentation9100911.

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Mozzarella is one of the most popular unripened Apulian cheeses. Knowledge about microbial composition and variability of artisanal mozzarella and its production chain is increasingly growing. In this study, microbial communities from natural whey starters to end products from four renowned Apulian artisanal dairy factories have been explored by means of 16S metagenomics. The chemical properties of mozzarella samples were also detected and analyzed. Lactobacillus is the core acidifying component of the used starters, while some psychrophilic or contaminants bacteria appear in site-specific pro

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Dalmasso, M., S. Prestoz, V. Rigobello, and Y. Demarigny. "Behavior of Lactococcus lactis subsp. lactis biovar. diacetylactis in a Four Lactococcus Strain Starter during Successive Milk Cultures." Food Science and Technology International 14, no. 6 (2008): 469–77. http://dx.doi.org/10.1177/1082013208100533.

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Cheeses are frequently made with natural whey starters (NWS). The whey from the previous cheese making is cultured and used for the next day. This practice, although essential for the development of typical sensory characteristics, can sometimes lead to acidification defects. In this work, the ability of Lactococcus lactis subsp. lactis biovar. diacetylactis to dominate over the other lactic acid bacteria (LAB) was tested in a controlled system as a possible explanation for these acidification breakdowns. A starter made of two Lc lactis subsp. lactis strains (LL), one Lc lactis subsp. cremoris

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Boyarineva, I. V., and I. S. Khamagaeva. "Improving the biotechnology of symbiotic bacterial concentrate." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 4 (2023): 89–95. http://dx.doi.org/10.20914/2310-1202-2022-4-89-95.

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In the field of food technology, it is currently important to obtain bacterial concentrates with high yield and viability of microbial cells. Purposeful regulation of the technological parameters of the production of bacterial preparations has a significant impact on their quality and on the quality of finished food products. The results of research on improving the technology of liquid bacterial concentrate based on symbiotic starter culture for bakery production are presented. This bacterial concentrate consists of a consortium of microorganisms characteristic of the fermentation microflora

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Bertani, Gaia, Alessia Levante, Camilla Lazzi, Benedetta Bottari, Monica Gatti, and Erasmo Neviani. "Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese." Food Research International 129 (March 2020): 108860. http://dx.doi.org/10.1016/j.foodres.2019.108860.

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Perotti, M. C., S. M. Bernal, C. A. Meinardi, M. C. Candioti, and C. A. Zalazar. "Substitution of natural whey starter by mixed strains of Lactobacillus helveticus in the production of Reggianito Argentino cheese." International Journal of Dairy Technology 57, no. 1 (2004): 45–51. http://dx.doi.org/10.1111/j.1471-0307.2004.00128.x.

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Gatti, Monica, Giovanna Contarini, and Erasmo Neviani. "Effectiveness of Chemometric Techniques in Discrimination of Lactobacillus helveticus Biotypes from Natural Dairy Starter Cultures on the Basis of Phenotypic Characteristics." Applied and Environmental Microbiology 65, no. 4 (1999): 1450–54. http://dx.doi.org/10.1128/aem.65.4.1450-1454.1999.

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ABSTRACT Lactobacillus helveticus is the dominant organism in natural starter cultures used for the production of typical Italian cheeses. In this study, 74 L. helveticus strains, isolated from grana and provolone cheese natural whey starters, were distinguished with respect to their origin by using both cell wall protein profiles and chemometric evaluation of some phenotypic parameters, such as the ability to acidify cultures and the presence of nonspecific proteolytic and peptidase activities. Cell wall protein patterns allowed L. helveticus strains to be distinguished with respect to their

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Neviani, Erasmo, Alessia Levante, and Monica Gatti. "The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?" Fermentation 10, no. 4 (2024): 186. http://dx.doi.org/10.3390/fermentation10040186.

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The remarkable global diversity in long-ripened cheese production can be attributed to the adaptability of the cheese microbiota. Most cheese types involve intricate microbial ecosystems, primarily represented by lactic acid bacteria (LAB). The present study aims to review the microbial community’s diversity in dairy fermentation processes, focusing on two famous Italian cheeses, Grana Padano and Parmigiano Reggiano, produced using natural whey starter (NWS). NWS, created by retaining whey from the previous day’s cheese batches, forms a microbiological connection between daily cheese productio

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Celano, Giuseppe, Giuseppe Costantino, Maria Calasso, Cinzia Randazzo, and Fabio Minervini. "Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant." Foods 11, no. 3 (2022): 425. http://dx.doi.org/10.3390/foods11030425.

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This study aimed to highlight the distinctive features of four Traditional Agri-food Products (TAP), namely, Caprino, Pecorino, Vaccino, and Cacioricotta cheeses produced at the same dairy plant to reveal any possible relationships between their microbiological and biochemical characteristics. Two distinct natural whey starter (NWS) cultures were used during Caprino and Vaccino cheesemaking, whereas no starter was used for the other cheeses. Cacioricotta retained the highest concentrations of salt and residual carbohydrates. Lactic acid bacteria dominated the microbiota of the cheeses. Further

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de Candia, S., M. De Angelis, E. Dunlea, et al. "Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses." International Journal of Food Microbiology 119, no. 3 (2007): 182–91. http://dx.doi.org/10.1016/j.ijfoodmicro.2007.07.062.

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Devirgiliis, Chiara, Doriana Coppola, Simona Barile, Bianca Colonna, and Giuditta Perozzi. "Characterization of the Tn916 Conjugative Transposon in a Food-Borne Strain of Lactobacillus paracasei." Applied and Environmental Microbiology 75, no. 12 (2009): 3866–71. http://dx.doi.org/10.1128/aem.00589-09.

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ABSTRACT Food-borne antibiotic-resistant lactic acid bacteria have received growing attention in the past few years. We have recently identified tetracycline-resistant Lactobacillus paracasei in samples of milk and natural whey starter cultures employed in the manufacturing process of a typical Italian fermented dairy product, Mozzarella di Bufala Campana. In the present study, we have characterized at the molecular level the genetic context of tetracycline resistance determinants in these natural strains, which we have identified as tet(M). This gene was present in 21 independent isolates, wh

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COPPOLA, RAFFAELE, MAURO NANNI, MASSIMO IORIZZO, ALIDA SORRENTINO, ELENA SORRENTINO, and LUIGI GRAZIA. "Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese." Journal of Dairy Research 64, no. 2 (1997): 305–10. http://dx.doi.org/10.1017/s0022029996002038.

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Parmigiano Reggiano is a hard, cooked cheese produced in specific areas of Northern Italy. The raw material is obtained by mixing the partly skimmed evening milk and whole morning milk. The mixture is then heated to 22°C, and natural whey starter is added at 28–30 g/l after 1–2 min, bringing the pH of the mixture to 6·2–6·3. After coagulation, which takes ∼15 min and occurs at 32–33°C owing to the addition of calf rennet powder, the curd is broken up for 2–4 min, cut into fragments and cooked at a temperature raised gradually to 42–44°C and then more quickly to 55–56°C over 10–15 min. The curd

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Iarusso, Ilenia, Jennifer Mahony, Gianfranco Pannella, et al. "Diversity of Lactiplantibacillus plantarum in Wild Fermented Food Niches." Foods 14, no. 10 (2025): 1765. https://doi.org/10.3390/foods14101765.

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This study aimed to explore the genetic and functional diversity of Lactiplantibacillus plantarum (Lpb. plantarum) strains from wild fermented foods to identify traits that are useful for food innovation. The growing demand for clean-label, plant-based, and functionally enriched fermented foods exposes the limitations of current industrial fermentation practices, which rely on standardized lactic acid bacteria (LAB) strains with limited metabolic plasticity. This constraint hinders the development of new food formulations and the replacement of conventional additives. To address this gap, 343

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Alessandria, Valentina, Ilario Ferrocino, Francesca De Filippis, et al. "Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches." Applied and Environmental Microbiology 82, no. 13 (2016): 3988–95. http://dx.doi.org/10.1128/aem.00999-16.

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ABSTRACTThe microbial ecology of cheese involves a rich and complex interaction between starter lactic acid bacteria and nonstarter lactic acid bacteria (NSLAB), mainly originating from raw milk and/or from the environment, that can contribute to the final characteristics of cheese. The aim of the present research was the exploration of the active microbiota by RNA-based approaches during the manufacturing and ripening of a Grana-like cheese. Reverse transcriptase PCR (RT-PCR)-denaturing gradient gel electrophoresis (DGGE) and RNA-based high-throughput sequencing were applied to profile microb

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Morandi, S., P. Cremonesi, S. Arioli, et al. "Erratum to “Effect of using mycotoxin-detoxifying agents in dairy cattle feed on natural whey starter biodiversity” (J. Dairy Sci. 105:6513–6526)." Journal of Dairy Science 105, no. 10 (2022): 8590. http://dx.doi.org/10.3168/jds.2022-105-10-8590.

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Vasek, Olga Myriam, Silvia Matilde Mazza, and Graciela Savoy de Giori. "Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening." Food Science and Technology 33, no. 1 (2013): 151–60. http://dx.doi.org/10.1590/s0101-20612013005000021.

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The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast) during ripening of Artisanal Corrientes Cheese, an Argentinian cow's milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow's milk cheeses

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Pellegrino, Luisa, Veronica Rosi, Marta Sindaco, and Paolo D’Incecco. "Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey." Foods 13, no. 3 (2024): 355. http://dx.doi.org/10.3390/foods13030355.

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Assessing the authenticity of PDO cheeses is an important task because it allows consumer expectations to be fulfilled and guarantees fair competition for manufacturers. A 3-year survey was carried out, analyzing 271 samples of grated Grana Padano (GP) PDO cheese collected on the European market. Previously developed analytical methods based on proteomics approaches were adopted to evaluate the compliance of market samples with selected legal requirements provided by the specification for this cheese. Proteolysis follows highly repeatable pathways in GP cheese due to the usage of raw milk, nat

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Ergin, Sema Özmert, İlhan Gün, Recep Kara, Ali Soyuçok, and Aslı Albayrak Karaoğlu. "The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yogurt with Tragacanth Gum During Storage." Food Technology and Biotechnology 62, no. 2 (2024): 205–17. http://dx.doi.org/10.17113/ftb.62.02.24.8259.

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Research background. In the food industry, research interest in the functional effects of natural polysaccharides from plants has increased in recent years. Tragacanth gum is used in dairy products because of its stabilising, thickening, fat-replacing and prebiotic properties. However, skimmed milk is considered a significant commercial loss in the production of buffalo clotted cream. Therefore, the aim of the present study is to investigate the potential of tragacanth gum in the production of yoghurt from buffalo milk residues with different concentrations of tragacanth gum (0.5, 1 and 1.5 g/

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Gaglio, Raimondo, Margherita Cruciata, Rosalia Di Gerlando, et al. "Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms." Applied and Environmental Microbiology 82, no. 2 (2015): 585–95. http://dx.doi.org/10.1128/aem.02868-15.

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ABSTRACTThreeLactococcus lactissubsp.cremorisstrains were used to developad hocbiofilms on the surfaces of virgin wooden vats used for cheese production. Two vats (TZ) were tested under controlled conditions (pilot plant), and two vats (TA) were tested under uncontrolled conditions (industrial plant). In each plant, one vat (TA1 and TZ1) was used for the control, traditional production of PDO Vastedda della Valle del Belìce (Vastedda) cheese, and one (TA2 and TZ2) was used for experimental production performed after lactococcal biofilm activation and the daily addition of a natural whey starte

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Popescu, Liliana, Viorica Bulgaru, and Rodica Siminiuc. "EFFECTS OF LACTOSE HYDROLYSIS AND MILK TYPE ON THE QUALITY OF LACTOSE-FREE YOGHURT." Journal of Engineering Science 29, no. 4 (2023): 164–75. http://dx.doi.org/10.52326/jes.utm.2022.29(4).13.

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The purpose of the work was to investigate the influence of different lactose hydrolysis processes, the contribution of the enzyme and the milk type on the characteristics of the obtained lactose-free yogurt. The analysis was performed on non-hydrolyzed yogurt (control sample), the pre-hydrolyzed yogurt (that was hydrolyzed before fermentation), and the co-hydrolyzed yogurt (concurrent addition of β-galactosidase and starter culture). According to the obtained results, at the end of the fermentation time, an advanced hydrolysis degree was reached (over 80%) both for yogurt samples obtained fro

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Pronina, Yuliya, Zhanar Nabiyeva, Olga Belozertseva, Saule Shukesheva, and Abdysemat Samodun. "Identification of the influence of technological factors on the growth and development of lactic acid microorganisms in pastille marmalade products enriched with lactic acid starters." Eastern-European Journal of Enterprise Technologies 4, no. 11 (118) (2022): 68–78. http://dx.doi.org/10.15587/1729-4061.2022.263111.

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Prototypes of pastille marmalade products with starters of lactic acid microorganisms have been developed. Pastille marmalade products that contain live cells of probiotic culture (from 1 to 3 CFU/g) help strengthen and maintain immunity. The macro and micromorphology of the probiotic culture were investigated, which confirmed the belonging of microorganisms to lactic acid. The studies reported here were scientifically substantiated by the method of mathematical modeling. Based on the regression equation, it was revealed that the growth of lactic acid microorganisms in the product is affected

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Yuliya, Pronina, Nabiyeva Zhanar, Belozertseva Olga, Shukesheva Saule, and Samodun Abdysemat. "Identification of the influence of technological factors on the growth and development of lactic acid microorganisms in pastille marmalade products enriched with lactic acid starters." Eastern-European Journal of Enterprise Technologies 4, no. 11 (118) (2022): 68–78. https://doi.org/10.15587/1729-4061.2022.263111.

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Prototypes of pastille marmalade products with starters of lactic acid microorganisms have been developed. Pastille marmalade products that contain live cells of probiotic culture (from 1 to 3 CFU/g) help strengthen and maintain immunity. The macro and micromorphology of the probiotic culture were investigated, which confirmed the belonging of microorganisms to lactic acid. The studies reported here were scientifically substantiated by the method of mathematical modeling. Based on the regression equation, it was revealed that the growth of lactic acid microorganisms in the product is affe

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Setiarto, R. H. B., L. Anshory, and Ata Aditya Wardana. "Nutritional and microbiological characteristics of Dadih and their application to the food industry: A review." IOP Conference Series: Earth and Environmental Science 1252, no. 1 (2023): 012153. http://dx.doi.org/10.1088/1755-1315/1252/1/012153.

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Abstract Dadih is a typical Minangkabau dairy product which is produced through the application of the natural fermentation of buffalo milk in a bamboo tube under conditions facultative anaerobic due to the presence of banana leaves as the packaging cover. This review aims to examine nutritional characteristics and microbiological aspects of Dadih as a traditional fermented food product from West Sumatra, and the challenges and development of Dadih products for application in the food industry. Microbes that play a dominant role in Dadih fermentation are Streptococcus thermophilus, Lactobacill

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Coelho, Márcia C., Francisco Xavier Malcata, and Célia C. G. Silva. "Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)." Foods 12, no. 5 (2023): 990. http://dx.doi.org/10.3390/foods12050990.

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São Jorge cheese is an iconic product of the Azores, produced from raw cow’s milk and natural whey starter (NWS). Although it is produced according to Protected Designation of Origin (PDO) specifications, the granting of the PDO label depends crucially on sensory evaluation by trained tasters. The aim of this work was to characterize the bacterial diversity of this cheese using next-generation sequencing (NGS) and to identify the specific microbiota that contributes most to its uniqueness as a PDO by distinguishing the bacterial communities of PDO and non-PDO cheeses. The NWS and curd microbio

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Mordvinova, V. A., G. M. Sviridenko, I. L. Ostroukhova, and D. V. Ostroukhov. "Study of the possibility of producing semi-hard cheeses from frozen goat’s milk." Food systems 6, no. 1 (2023): 72–79. http://dx.doi.org/10.21323/2618-9771-2023-6-1-72-79.

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The article presents the results of a study of the quality indicators of semi-hard cheeses produced from defrosted goat’s milk. Natural and defrosted goat’s milk, semi-hard cheeses with a low temperature of the second heating were used as objects of research. Studies of defrosted goat’s milk were carried out after 6±1 days of its storage at a temperature of minus 18°C and subsequent defrosting at a temperature of 37±2°C for 60 minutes; natural goat’s milk — after storage for 24±12 hours at a temperature of 4±2°C. It was found that milk freezing and its subsequent defrosting did not affect the

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Klištincová, Nikola, Janka Koreňová, Zuzana Rešková, et al. "Bacterial consortia of ewes´ whey in the production of bryndza cheese in Slovakia." Letters in Applied Microbiology, March 27, 2025. https://doi.org/10.1093/lambio/ovaf047.

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Abstract Whey from previous production is often used as a natural starter in the technology of traditional cheeses, including bryndza-cheese in Slovakia. Therefore, studying its bacterial community and isolating new potential natural starters is important for improving the characterisitics of final product. Composition of bacterial consortia of fresh and fermented whey in the production of raw ewes´ milk-based bryndza-cheese from 8 small or medium-sized producers was analysed. Culture-based microbiological analysis and culture-independent analysis based on 16S rRNA gene sequencing by MiSeq and

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Bertani, Gaia, Daniela Bassi, Monica Gatti, Pier Sandro Cocconcelli, and Erasmo Neviani. "Draft Genome Sequence of Lactobacillus helveticus Strain Lh 12 Isolated from Natural Whey Starter." Genome Announcements 6, no. 10 (2018). http://dx.doi.org/10.1128/genomea.00139-18.

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ABSTRACT Lactobacillus helveticus is a lactic acid bacterium widely used in cheese-making and for the production of bioactive peptides from milk proteins. Here, we describe the draft genome sequence and annotation of L. helveticus strain Lh 12 isolated from natural whey starter used in the production of Grana Padano cheese.

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Chessa, Luigi, Antonio Paba, Elisabetta Daga, Marco Caredda, and Roberta Comunian. "Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese." FEMS Microbiology Letters 367, no. 14 (2020). http://dx.doi.org/10.1093/femsle/fnaa110.

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ABSTRACT Preservation of cheese microbiota biodiversity is central to the sensory quality of traditional and PDO cheeses. Lyophilized commercial selected starters, being advantageous in terms of cells concentration, are supplanting natural cultures causing important loss of microbial biodiversity in the dairy environment. Biodiversity could be recovered using natural starter cultures, however their cells concentration after propagation is lower than the commercial ones. Two autochthonous and biodiverse starter cultures (MixA and MixB) coming from scotta (residual whey from Ricotta cheese manuf

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Bertani, Gaia, Daniela Bassi, Claudia Cortimiglia, Monica Gatti, Pier Sandro Cocconcelli, and Erasmo Neviani. "Draft Genome Sequence of Lactobacillus helveticus Lh 23, Isolated from Natural Whey Starter." Microbiology Resource Announcements 9, no. 37 (2020). http://dx.doi.org/10.1128/mra.00488-20.

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ABSTRACT Lactobacillus helveticus is a thermophilic lactic acid bacterium that is widely employed as a starter culture for manufacturing several Swiss and Italian hard-cooked cheeses. The sequencing of L. helveticus Lh 23, which consists of 2,100,230 bp with a GC content of 36.5%, reveals industrially useful traits and interesting metabolic pathways.

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Morandi, S., P. Cremonesi, S. Arioli, et al. "Effect of using mycotoxin-detoxifying agents in dairy cattle feed on natural whey starter biodiversity." Journal of Dairy Science, July 2022. http://dx.doi.org/10.3168/jds.2022-21793.

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Mancini, Andrea, Maria Cid Rodriguez, Miriam Zago, et al. "Massive Survey on Bacterial–Bacteriophages Biodiversity and Quality of Natural Whey Starter Cultures in Trentingrana Cheese Production." Frontiers in Microbiology 12 (June 14, 2021). http://dx.doi.org/10.3389/fmicb.2021.678012.

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This study focused on the microbial and bacteriophages identification and characterization in cheese-production facilities that use natural whey starter (NWS) cultures for Trentingrana production. Bacterial and phage screening was carried out on cooked not acidified whey and NWS samples isolated from six dairy factories, for 4 consecutive days in four different months. By means of a combined approach, using plate counts, bacterial isolation, and metataxonomic analysis Lactobacillus helveticus was found occurring as the dominant species in NWS cultures and Levilactobacillus brevis as codominant

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Lucchini, Rosaria, Barbara Cardazzo, Lisa Carraro, et al. "Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga." Italian Journal of Food Safety 7, no. 1 (2018). http://dx.doi.org/10.4081/ijfs.2018.6967.

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Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes. With the aim to improve the hygienic characteristics and safety of cheese produced in four malga farms the use of lyophilized Natural Milk Culture prepared with selected strains was tested. Two cheesemaking tests were carried out in the same day always starting from the same milk: in the first case following the malga recipe that uses either Natural Whey Culture or without the addition of a starter, in

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Sola, Laura, Emanuele Quadu, Elena Bortolazzo, et al. "Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait." Scientific Reports 12, no. 1 (2022). http://dx.doi.org/10.1038/s41598-022-22207-y.

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AbstractNatural whey starters (NWS) are undefined bacterial communities produced daily from whey of the previous cheese-making round, by application of high temperature. As a result, in any dairy plant, NWS are continuously evolving, undefined mixtures of several strains and/or species of lactic acid bacteria, whose composition and performance strongly depend on the selective pressure acting during incubation. While NWS is critical to assure consistency to cheese-making process, little is known about the composition, functional features, and plant-to-plant fluctuations. Here, we integrated 16S

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Natera, Vanice, William Isidoro, Mariza Landgraf, et al. "Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model." Food Research International, June 2025, 116888. https://doi.org/10.1016/j.foodres.2025.116888.

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