Lactic acid bacteria active during the fermentation of wheat silage in small scale silos

1981 ◽  
Vol 13 (4) ◽  
pp. 248-250 ◽  
Author(s):  
N. J. Moon ◽  
L. C. Moon ◽  
L. O. Ely ◽  
J. A. Parker
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Small Scale

Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages

2005 ◽  
Vol 22 (5) ◽  
pp. 373-382 ◽  
Author(s):  
Salim Ammor ◽  
Cinta Rachman ◽  
Stéphane Chaillou ◽  
Hervé Prévost ◽  
Xavier Dousset ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Small Scale ◽  
Genotypic Identification ◽  
Dry Sausages

Use of lactic acid bacteria (LAB) biofilms for the control of Listeria monocytogenes in a small-scale model

Food Control ◽  
2009 ◽  
Vol 20 (9) ◽  
pp. 861-865 ◽  
Author(s):  
Elisa Guerrieri ◽  
Simona de Niederhäusern ◽  
Patrizia Messi ◽  
Carla Sabia ◽  
Ramona Iseppi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Scale Model ◽  
Small Scale ◽  
Small Scale Model

scholarly journals Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Noelia Z. Palavecino Prpich ◽  
Marcela P. Castro ◽  
María E. Cayré ◽  
Oscar A. Garro ◽  
Graciela M. Vignolo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Attributes ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Small Scale ◽  
Additional Tool ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Dry Sausages

Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performancein situand considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei487 +Staphylococcus vitulinusC2) and (ii) SAS-2 (L. sakei442 +S. xylosusC8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products.Staphylococcus vitulinusC2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.

scholarly journals Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods

Biomolecules ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 768 ◽  
Author(s):  
Dalin Ly ◽  
Sigrid Mayrhofer ◽  
I. Agung Yogeswara ◽  
Thu-Ha Nguyen ◽  
Konrad Domig
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Butyric Acid ◽  
Dietary Habits ◽  
Starter Cultures ◽  
Small Scale ◽  
Fermented Foods ◽  
Amino Butyric Acid ◽  
Rdna Sequencing

Screening for various types of lactic acid bacteria (LAB) that form the biological agent γ-amino-butyric acid (GABA) is important to produce different kinds of GABA-containing fermented foods. So far, no GABA-producing LAB have been reported from Cambodian fermented foods. Most small-scale fermentations and even some industrial processes in this country still rely on indigenous LAB. The application of GABA-producing autochthonous starters would allow the production of Cambodian fermented foods with an additional nutritional value that meet the population’s dietary habits and that are also more attractive for the international food market. Matrix-assisted laser desorption/ionizing time-of-flight mass spectrometry (MALDI-TOF MS) and partial 16S rDNA sequencing were used to identify 68 LAB isolates from Cambodian fermented foods. These isolates were classified and grouped with (GTG)5 rep-PCR, resulting in 50 strains. Subsequently, all strains were investigated for their ability to produce GABA by thin layer chromatography. GABA-positive strains were further analyzed by the GABase assay. Of the six GABA-positive LAB strains—one Lactobacillus futsaii, two Lactobacillus namurensis, and three Lactobacillus plantarum strains—two Lactobacillus plantarum strains produced high amounts of GABA (20.34 mM, 16.47 mM). These strains should be further investigated for their potential application as GABA-producing starter cultures in the food applications.

Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations

Food Control ◽  
2011 ◽  
Vol 22 (3-4) ◽  
pp. 389-395 ◽  
Author(s):  
Vinodh A. Edward ◽  
Melanie Huch ◽  
Carine Dortu ◽  
Philippe Thonart ◽  
Moutairou Egounlety ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biomass Production ◽  
Small Scale ◽  
Freeze Dried

Diversity of lactic acid bacteria in dairy products of small-scale producers

2020 ◽  
Author(s):  
Andreja Čanžek Majhenič ◽  
Bojana Bogoviv ◽  
Diana Paveljšek ◽  
Nina Avsec ◽  
Majda Golob
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Small Scale
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