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Showing 1 to 20 of 37 for “"Starter cultures"”.
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Use of Bacillus subtilis starter cultures during red sorghum malting
Bacillus subtilis was used to inhibit mould growth during red sorghum malting. Improved conditions for achieving good malt properties were studied and mathematical models are proposed for the induction and the repression phases of α- and β-amylase synthesis. The problems associated with the …
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Molecular analysis of the interactions between starter cultures during wine fermentation
… Saccharomyces cerevisiae strains as fermentation starters has led to a perception of uniformity or standardization of the aromatic profile of wines. In both cases, part of the proposals for alcohol reduction and product diversification involve the use of starter cultures of alternative species to …
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Factors affecting viability of yoghurt and probiotic bacteria in commercial starter cultures
… acidophilus and bifidobacteria) in commercial starter cultures. T o achieve the objectives of the study, it was essential to standardise the protocols for selective/differential enumeration of yoghurt and probiotic bacteria in yoghurt containing all the four organisms.
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Developing starter cultures for the optimisation of cassava (Manihot esculenta Crantz) fermentation
… fermentation of cassava through development of starter cultures of lactic acid cassava bacteria (LAB) and softening bacteria to address quality variations of the end product, in terms of acidification and softening inconsistencies. Several natural fermentations of cassava under various …
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Effect of Starter Cultures on Lactobacillus acidophilus Survival and Gene Expression in Yogurt
… the shelf life has been a challenge as starter cultures have shown to possess some deleterious effects on probiotic survival. The main objective of this thesis project was to determine the extent of antagonistic effects imposed by yogurt starter cultures (Lactobacillus delbrueckii ssp. …
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Effects of Proteolytic Starter Cultures on Melt Characteristics of Low Moisture Part Skim Mozzarella Cheese
… study assessed the feasibility of using selected starter cultures and different types and levels of coagulating enzyme for making Mozzarella cheese with desired functionality. LMPS Mozzarella cheeses were made from cow's milk standardized to 1.8% fat made with four different types of starter …
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The influence of bacteriocin-producing probiotic starter cultures on fermentation time and post-acidification in yoghurt
The main objective of this study was to use bacteriocin producing Lactobacillus acidophilus strain LA-5 for the in situ lysis of Lactobacillus delbrueckii subsp. bulgaricus for reducing fermentation time, enhancing viability and survival of probiotic bacteria in fermented dairy foods, and for …
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Impact of pre-acidification, fat replacers and exopolysaccharide producing starter cultures on functionality of low fat mozzarella cheese
… delbrueckii ssp. bulgaricus to be used as starter cultures for the production of low fat Mozzarella cheeses; 2. examine the EPS production of a selected EPS producing strains and identify conditions such as, pH, temperature, co-culturing, fortification with WPC, influencing the EPS …
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The improvement of physical properties of yoghurts by varying casein/whey protein ratio and EPS-producing starter cultures
… ratios and types of exopolysaccharide producing starter cultures on physical properties of yoghurts made at 9% and 14% total solids during 28 days of storage at 4°C. There are three main parts of this research: a preliminary study, a comparative study of three methods for determination of …
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Use of Locally available materials in the development of culture media for the production of Cheese starter cultures in Zambia
… of cheese processing studied.Lyophilized stock cultures obtained from KCF,ZA de Buxiers BP10 of France and a mother culture from DPBZ were used as principal organisms to test the efficacy and sensitivity of all media used in this study. Eight complex broth media were constructed in the …
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Use of Locally available materials in the development of culture media for the production of Cheese starter cultures in Zambia
… of cheese processing studied.Lyophilized stock cultures obtained from KCF,ZA de Buxiers BP10 of France and a mother culture from DPBZ were used as principal organisms to test the efficacy and sensitivity of all media used in this study. Eight complex broth media were constructed in the …
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Impact of cocoa (Theobroma cacao L.) fermentation on composition and concentration of polyphenols: Development of fermentation model system and utilization of yeast starter cultures
Consumption of cocoa and dark chocolate products has been associated with positive health outcomes including reduced onset of cardiovascular disease, inflammation, diabetes, obesity, and platelet disorders. Cocoa polyphenols, putatively responsible for these beneficial activities, are highly …
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Development of low fat and reduced fat mozzarella cheese
… method of salting, use of proteolytic strains of starter cultures, effect of preacidificafion of milk using lacfic, acefic and citric acids to pH 6.3, 6.1 and 5.9 on the characteristics of ULFM cheeses; effect of rate and type of fat replacer added to pre-acidified cheese milk on the quality of …
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Study of the Flavor and Consistency Problem in Cheddar Cheese Made From Buffalo Milk
… The effect of four different coagulants, five starter cultures and two pasteurization processes on Cheddar cheese body and flavor characteristics was studied. The objective of this study was to identify the conditions which would permit the manufacture of Cheddar cheese from buffalo milk with …
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Discovery and evaluation of novel and characterised bacteriocins for future applications
… a novel developmental approach, five new cheese starter cultures were created. Although three of the starter cultures produce nisin variants, they were created in a process that certifies their classification as non-genetically modified microorganisms (GMM) for contained use. This approach and …
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Isolation and Characterisation of Yeasts with Biotechnological Properties
… a vineyard and assess their potential use as starter cultures, either as an alternative or complement to Saccharomyces cerevisiae. The first step towards this aim was to access the vast potential of non-Saccharomyces yeasts to produce desired oenological characteristics which may be absent in …
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Improving the safety and nutritional quality of pearl millet ogi-porridge
… This study aimed at evaluating the use of starter cultures, pearl millet wholegrain flour and egusi to improve safety and nutritional quality of pearl millet ogi-porridge. The traditional ogi was prepared in a process that involved soaking, wet-milling, wet-sieving and spontaneous …
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Viability and therapeutic properties of probiotic bacteria
… compared with commercially available probiotic starter cultures. The selected strains performed better than the commercial strains in terms of their survival in yogurt and the sensory properties of the products were similar to those manufactured using commercial strains of L. acidophilus and …
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Mutational and molecular analyses of lactococcal bacteriophages TP901-1 and Tuc2009
… we may want to prevent phages from infecting starter cultures used in the dairy industry, while on the other hand it may be desirable to optimize viral infection for the application of phages as bacterial parasites and therapeutic agents.
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