3,424 results match your criteria starter cultures


Comparison of the effects of single probiotic strains Lactobacillus casei Zhang and Bifidobacterium animalis ssp. lactis Probio-M8 and their combination on volatile and nonvolatile metabolomic profiles of yogurt.

J Dairy Sci 2021 Apr 1. Epub 2021 Apr 1.

Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Qingdao Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, China. Electronic address:

There has been a growing interest in cofermentation of starter cultures with probiotics in milk. In this study, we analyzed the effects of adding the single probiotics Lactobacillus casei Zhang (Zhang) or Bifidobacterium animalis ssp. lactis Probio-M8 (M8) or a combination of Zhang and M8 to starter cultures on volatile and nonvolatile metabolomic profiles after 14 d of storage at 4°C and compared using a liquid chromatography-tandem mass spectrometry (LC-MS) and GC-MS-based metabolomics approach. Read More

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Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product .

Microorganisms 2021 Mar 19;9(3). Epub 2021 Mar 19.

Department of Microbiology and Biotechnology, Max Rubner-Institut, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany.

, an important traditional fermented dairy food produced from cow's milk in Nigeria, was studied for microbial diversity and for starter culture development for industrial production. On the basis of a polyphasic approach, including phenotypic and genotypic methods such as 16S rRNA gene sequencing, repetitive element PCR (rep-PCR) fingerprinting metagenomics, and whole genome sequencing, we identified () , , , and () as predominant bacterial species involved with milk fermentation during traditional production in Nigeria, while the predominant yeast species in was identified as . Using metagenomics, and potential pathogens such as enterobacteria were detected at low levels of abundance. Read More

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Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety.

Int J Environ Res Public Health 2021 Mar 4;18(5). Epub 2021 Mar 4.

Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal.

Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. Read More

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Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation.

Foods 2021 Mar 15;10(3). Epub 2021 Mar 15.

Department of Biochemistry and Biotechnology, Faculty of Oenology, University Rovira i Virgili (URV), Marcel·lí Domingo 1, 43007 Tarragona, Catalonia, Spain.

Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non- yeasts ( (Mp), (Td) and (Zb)) at different inoculum concentrations. (Sc) was inoculated into fermentations at 0 h (coinoculation), 48 h or 72 h (sequential fermentations). Read More

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GABA-Producing Strains Isolated from Camel's Milk as Starters for the Production of GABA-Enriched Cheese.

Foods 2021 Mar 17;10(3). Epub 2021 Mar 17.

Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.

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

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Encapsulation of Vitamin E in Yogurt-Based Beverage Emulsions: Influence of Bulk Pasteurization and Chilled Storage on Physicochemical Stability and Starter Culture Viability.

Molecules 2021 Mar 10;26(6). Epub 2021 Mar 10.

Rowett Institute, University of Aberdeen, Aberdeen, Scotland AB25 2ZD, UK.

Yogurt is a nutritious food that is regularly consumed in many countries around the world and is widely appreciated for its organoleptic properties. Despite its contribution to human dietary requirements, yogurt in its traditional recipe is a poor source of fat-soluble vitamins. To respond to consumer demands and further increase the nutritional value of this product, this work aimed to fortify yogurt with vitamin E by using emulsification as the method of encapsulation. Read More

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Effect of on Physicochemical Properties of Fermented Plant-Based Raw Materials.

Foods 2021 Mar 10;10(3). Epub 2021 Mar 10.

Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark.

To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of on physicochemical properties of fermented soy, oat, and coconut. was combined with different lactic acid bacteria strains and . Read More

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β-Glucan Production by and for In Situ Enriched Rye and Wheat Sourdough Breads.

Foods 2021 Mar 6;10(3). Epub 2021 Mar 6.

Lehrstuhl für Technische Mikrobiologie, Technische Universität München, 85354 Freising, Germany.

Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic acid bacteria (LAB), offers additional values. Through renunciation of sucrose addition for bacterial β-d-glucan formation, which is required for the production of other homopolysaccharides, residual sweetness of baked goods can be avoided, and predicted prebiotic properties can be exploited. Read More

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Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures.

Foods 2021 Mar 11;10(3). Epub 2021 Mar 11.

Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.

This study aims at proposing the use of commonly known as Spirulina, extract as a non-invasive method to attenuate the growth rate of non-starter adjunct cultures, thus preventing the over-acidification that may occur during cheese manufacturing. A preliminary screening using four different concentrations (0.20%, 0. Read More

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Rheological and textural properties of goat milk set type yoghurt as affected by heat treatment, transglutaminase addition and storage.

J Sci Food Agric 2021 Apr 2. Epub 2021 Apr 2.

Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade, Serbia.

Background: Production of goat milk set style yoghurt encounters challenges in achieving the texture characteristic for this type of product, primarily due to protein composition of this milk. This study evaluated the effects of using microbial transglutaminase (mTGase) concomitantly with starter culture in the production of goat milk yoghurt, a method which wasn't employed so far with this milk type, indicating the potential of the enzyme to change yoghurt's textural properties. Goat milk set yoghurts were produced from milk heated at 72 °C/30 s and 90 °C/5 min, without (G72 and G90) and with mTGase (G72TG and G90TG) and starter culture addition. Read More

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Metataxonomic Profiling of Native and Starter Microbiota During Ripening of Gouda Cheese Made With -Contaminated Unpasteurized Milk.

Front Microbiol 2021 12;12:642789. Epub 2021 Mar 12.

Division of Food Processing Science and Technology, Office of Food Safety, U. S. Food and Drug Administration, Bedford Park, IL, United States.

Unpasteurized milk is used to produce aged artisanal cheeses, which presents a safety concern due to possible contamination with foodborne pathogens, especially . The objective of this study was to examine the composition of the bacterial community in unpasteurized milk used to prepare Gouda cheese artificially contaminated with (~1 log CFU/ml) and assess the community dynamics and their potential interaction with during a 90-day ripening period using targeted 16S rRNA sequencing. The diversity of bacterial taxa in three batches of unpasteurized milk was not significantly different, and the microbiomes were dominated by species of , , , and . Read More

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Effect of starter culture type, cooking process and storage time at -18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab.

Food Chem 2021 Mar 13;354:129549. Epub 2021 Mar 13.

Afyon Kocatepe University, Food Engineering Department, Afyonkarahisar, Turkey.

The aim of this study was to produce fermented sucuk doner kebab and investigate the effects of starter culture type, heat treatment (82 °C) and storage time (0, 30, 90, 180 days) at -18 °C on pH, total acidity, thiobarbituric acid, residual nitrite-nitrate, color and microbiological quality. In this study, three types of starter cultures were used. These were commercial starter culture, L. Read More

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The Cheese Production Facility Microbiome Exhibits Temporal and Spatial Variability.

Front Microbiol 2021 9;12:644828. Epub 2021 Mar 9.

Department of Food Science and Technology, Oregon State University, Corvallis, OR, United States.

A primary goal of modern cheese manufacturing is consistent product quality. One aspect of product quality that remains poorly understood is the variability of microbial subpopulations due to temporal or facility changes within cheese production environments. Therefore, our aim was to quantify this variability by measuring day-day and facility-facility changes in the cheese facility microbiome. Read More

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Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages.

Int J Food Microbiol 2021 Mar 16;346:109160. Epub 2021 Mar 16.

IRTA, Food Safety Program, Finca Camps i Armet s/n, 17121 Monells, Spain. Electronic address:

The resistance of Salmonella to the harsh conditions occurring in shelf-stable dry fermented sausages (DFS) poses a food safety challenge for producers. The present study aimed to model the behaviour of Salmonella in acid (with starter culture) and low-acid (without starter culture) DFS as a function of a and storage temperature in order to build a decision supporting tool supporting the design of a corrective storage strategy to enhance the safety of DFS. Salmonella spp. Read More

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Oral probiotic activities and biosafety of Lactobacillus gasseri HHuMIN D.

Microb Cell Fact 2021 Mar 23;20(1):75. Epub 2021 Mar 23.

Fermentation Science Program, School of Agriculture, College of Basic and Applied Sciences, Middle Tennessee State University, Murfreesboro, TN, 37132, USA.

Background: Lactobacillus spp. have been researched worldwide and are used in probiotics, but due to difficulties with laboratory cultivation of and experimentation on oral microorganisms, there are few reports of Lactobacillus spp. being isolated from the oral cavity and tested against oral pathogens. Read More

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An update on water kefir: Microbiology, composition and production.

Int J Food Microbiol 2021 May 3;345:109128. Epub 2021 Mar 3.

School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; APC Microbiome Ireland, University College Cork, Cork, Ireland. Electronic address:

Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture of bacteria and yeast embedded in a polysaccharide matrix. Lactic acid bacteria, yeast and acetic acid bacteria are the primary microbial members of the sugary kefir grain. Read More

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Learning from eighty years of studies - a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking.

FEMS Yeast Res 2021 Mar 5. Epub 2021 Mar 5.

CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, Braga, Portugal.

Non-Saccharomyces yeast species are nowadays recognized for their impact in wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, during many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to high levels of volatile acidity obtained. Read More

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Functional Properties of Kefiran in Medical field and food industry.

Curr Pharm Biotechnol 2021 Mar 22. Epub 2021 Mar 22.

Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad. Iran.

Kefir is produced through the fermentation of milk using kefir grain as a starter culture. Kefir grains include heterogeneous microorganisms embedded in a polysaccharide matrix called kefiran which is considered a biofilm, it also has many uses due to its therapeutic values. Kefiran is a microbial exopolysaccharide (EPS) obtained from the flora (acid- lactic bacteria and yeasts) of kefir grains and glucose units, in almost the same proportion. Read More

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Gene-Trait Matching and Prevalence of Nisin Tolerance Systems in .

Front Bioeng Biotechnol 2021 3;9:622835. Epub 2021 Mar 3.

R&D, Chr. Hansen A/S, Hørsholm, Denmark.

cheese starter cultures typically contain a mix of many strains and may include variants that produce and/or tolerate the antimicrobial bacteriocin nisin. Nisin is well-established as an effective agent against several undesirable Gram-positive bacteria in cheese and various other foods. In the current study, we have examined the effect of nisin on 710 individual strains during milk fermentations. Read More

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Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese.

Food Sci Nutr 2021 Mar 19;9(3):1512-1520. Epub 2021 Jan 19.

Dairy Science Department Faculty of Agriculture Assiut University Assiut Egypt.

There are different methods that have been recently applied to develop a process to manufacture low-fat Feta cheese (LFC) with acceptable flavor and texture. The objective of this study was to produce LFC from skim buffalo's milk (SBM) using (ST) and (LB) as control LFC (T1) incorporated with other probiotic adjunct cultures (PAC), such as (LBC) in T2, (BB) in T3, and subsp. (LL) in T4. Read More

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Influence of fermentation temperature on in situ heteropolysaccharide formation ( TMW 1.1478) and texture properties of raw sausages.

Food Sci Nutr 2021 Mar 23;9(3):1312-1322. Epub 2021 Jan 23.

Department of Food Material Science Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany.

This study puts a focus on the influence of microbial in situ heteropolysaccharide (HePS) formation on the quality of raw fermented sausages (salami). Since exopolysaccharide-production is often triggered by sub-optimal growth conditions, the influence of different fermentation temperatures was also investigated. For this reason, the sausage batter was inoculated with ( TMW 1. Read More

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Characterization of antibacterial activity of a N-acetylmuramoyl-L-alanine amidase produced by Latilactobacillus sakei isolated from salami.

World J Microbiol Biotechnol 2021 Mar 19;37(4):65. Epub 2021 Mar 19.

Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, 09340, Ciudad de Mexico, Mexico.

Lactic acid bacteria are the predominant group within meat products, whose metabolites such as bacteriocins and peptidoglycan hydrolases inhibit pathogenic or spoilage bacteria. Fermented meat products, as a salami, is a good source to analyze the viable microbiota, due to these products present a low risk to consumer health. The aim of this work was to identify the lactic acid bacteria with broad antibacterial activity present in salami, purify the protein responsible for this activity, achieve antagonistic spectrum and perform the biochemical characterization. Read More

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Machine learning predicts and provides insights into milk acidification rates of Lactococcus lactis.

PLoS One 2021 15;16(3):e0246287. Epub 2021 Mar 15.

Chr. Hansen A/S, Hoersholm, Denmark.

Lactococcus lactis strains are important components in industrial starter cultures for cheese manufacturing. They have many strain-dependent properties, which affect the final product. Here, we explored the use of machine learning to create systematic, high-throughput screening methods for these properties. Read More

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Isolation, Characterization and Biosafety Evaluation of Lactobacillus Fermentum OK with Potential Oral Probiotic Properties.

Probiotics Antimicrob Proteins 2021 Mar 13. Epub 2021 Mar 13.

Fermentation Science Program, School of Agriculture, College of Basic and Applied Sciences, Middle Tennessee State University, Murfreesboro, TN, 37132, USA.

It has been reported that certain probiotic bacteria have inhibitory effects against oral pathogens. Lactobacillus spp. have been studied and used as probiotics globally, but due to difficulties with laboratory cultivation and experimentation with oral microorganisms, there are few studies on Lactobacillus spp. Read More

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Probiotic capability of novel lactic acid bacteria isolated from worker honey bees gut microbiota.

FEMS Microbiol Lett 2021 Mar 11. Epub 2021 Mar 11.

Department of Economic Entomology and Pesticides, Faculty of Agriculture, Cairo University, Giza, Egypt.

The study aimed to evaluate the probiotic and safety properties of lactic acid bacterial (LAB) strains isolated from the gut microbiota of honey bee Apis mellifera L., since this source remains a promising reservoir of microbial diversity. Five bacterial isolates were molecularly identified using 16S rRNA gene sequencing as Enterococcus faecalis-HBE1, Lactobacillus brevis-HBE2, Enterococcus faecalis-HBE3, Enterococcus faecalis-HBE4 and Lactobacillus casei-HBE5. Read More

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Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product.

Braz J Microbiol 2021 Mar 11. Epub 2021 Mar 11.

Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK.

The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were isolated from dairy traditional fermented products. Samples were obtained from eight producers in the South East of Nigeria. Read More

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Evaluation of gas holes in "Queijo de Nisa" PDO cheese using computer vision.

J Food Sci Technol 2021 Mar 11;58(3):1072-1080. Epub 2020 Jul 11.

Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ciências e Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.

"Queijo de Nisa" is a traditional Portuguese cheese, granted with PDO label, produced with raw ewe's milk in which the aqueous extract of cardoon flower L. is the only coagulant allowed. As in similar cheeses with no use of starter cultures or pasteurisation, the quality and food safety are depending on prevention, high hygienic standards and a proper manufacturing process. Read More

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Effects of starter culture inoculation on microbial community diversity and food safety of Chinese Cantonese sausages by high-throughput sequencing.

J Food Sci Technol 2021 Mar 26;58(3):931-939. Epub 2020 Jun 26.

Chengdu Agricultural College, Chengdu, 611130 Sichuan Province China.

Effects of starter culture composed of , , and at the ratios (w/w) of 1:1:1:1 on bacterial community diversity and food safety of Chinese Cantonese sausages were demonstrated by high-throughput sequencing technology. At genus level, spoilage organisms and pathogenic bacteria such as spp., spp. Read More

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Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese.

Int J Environ Res Public Health 2021 Feb 13;18(4). Epub 2021 Feb 13.

Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.

This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe's milk without the inoculation of starter cultures, in particular "Pecorino" cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional dairy equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano cheese manufactured throughout Sicily, this cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened cheeses were characterized to select an autochthonous starter and non-starter cultures to stabilize the microbial community of PDO Pecorino Siciliano cheese. Read More

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February 2021

A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities.

Front Microbiol 2021 16;12:641185. Epub 2021 Feb 16.

Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussel, Belgium.

Cocoa fermentation is the first step in the post-harvest processing chain of cocoa and is important for the removal of the cocoa pulp surrounding the beans and the development of flavor and color precursors. In the present study, metagenomic and metatranscriptomic sequencing were applied to Costa Rican cocoa fermentation processes to unravel the microbial diversity and assess the function and transcription of their genes, thereby increasing the knowledge of this spontaneous fermentation process. Among 97 genera found in these fermentation processes, the major ones were , , , and The most prominent species were , , and among the LAB, and among the AAB, and and among the yeasts. Read More

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February 2021