Metabolites produced during fermentation of wine by mixed cultures of yeasts and lactic acid bacteria

1994 ◽  
Vol 199 (3) ◽  
pp. 183-185
Author(s):  
Francisco Javier P�rez-Z��iga ◽  
Francisco Bravo Abad ◽  
Lucio Gonz�les Cartagena
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Cultures

Bioconversion of ovine scotta into lactic acid with pure and mixed cultures of lactic acid bacteria

2011 ◽  
Vol 39 (1) ◽  
pp. 175-181 ◽  
Author(s):  
Nicola Secchi ◽  
Daniela Giunta ◽  
Luca Pretti ◽  
Mónica Ruiz García ◽  
Tonina Roggio ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Cultures

scholarly journals Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions

2013 ◽  
Vol 56 (5) ◽  
pp. 837-847 ◽  
Author(s):  
Leila Roseli Dierings ◽  
Cíntia Maia Braga ◽  
Karolline Marques da Silva ◽  
Gilvan Wosiacki ◽  
Alessandro Nogueira
Keyword(s):  
Population Dynamics ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Cultures

Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae

2007 ◽  
Vol 3 (5) ◽  
Author(s):  
Michele Rigon Spier ◽  
Marcia Rapacci ◽  
Silvia Deboni Dutcosky ◽  
Guilherme de Almeida Souza Tedrus
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Brevis ◽  
Mixed Cultures ◽  
Bakery Products ◽  
Yeast Saccharomyces Cerevisiae ◽  
Baking Process ◽  
Quality Technology ◽  
Sensorial Evaluation

The application of mixed cultures of lactic acid bacteria (LAB) and yeasts in the baking process may improve a number of important properties of the final bakery products such as flavour, texture and retention of freshness compare to the traditional baker's yeast bread. This study offers the possibility for Brazilian bakers to improve the quality of their products. The methods of sponge-dough and direct-dough fermentation containing Lactobacillus brevis and yeast Saccharomyces cerevisiae were employed to verify the effect of mixed cultures in quality technology of sweet bread dough. According to the results, performance of the breads should be good, because the used flour forms a strong gluten network, retains gas and produces a highly expanded structure in the final bakery products. Sensorial evaluation demonstrated that sweet bread produced by sponge-dough fermentation was more acceptable in regard to softness and taste compared to bread produced by direct-dough fermentation.

BEHAVIOR OF SALMONELLA TYPHIMURIUM IN SKIMMILK DURING FERMENTATION BY LACTIC ACID BACTERIA1

1972 ◽  
Vol 35 (8) ◽  
pp. 482-488 ◽  
Author(s):  
H. S. Park ◽  
E. H. Marth
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Streptococcus Thermophilus ◽  
Mixed Cultures ◽  
Lactobacillus Bulgaricus ◽  
Complete Inactivation ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Incubation Temperatures

Skimmilk was inoculated with Salmonella typltimurium (approximately 103/ml) and with Streptococcus cremoris, Streptococcus lactis, mixtures of S. cremoris and S. lactis, Streptococcus diacetilactis, Streptococcus thermophilus, Lactobacillus bulgaricus, mixtures of S. thermophilus and L. bulgaricus, a mixture of L. helveticus and S. thermophilus, and Leuconostoc citrovorum. Inocula of lactic acid bacteria ranged from 0.25 to 5.0% and incubation temperatures from 21 to 42 C. Streptococcus cremoris, S. lactis, and mixtures of the two repressed growth but did not inactivate S. typhimurium during 18 hr of incubation at 21 or 30 C when the lactic inoculum was 0.25%. An increase in inoculum to 1% resulted in inactivation of S. typhimurium at 30 C by some of the mixed cultures. Both S. diacetilactis and L. citrovorum were less inhibitory to S. typhimurium than were S. cremoris or S. lactis. When added at the 1% level, Streptococcus thermophilus was more detrimental to S. typhimurium at 42 C than was L. bulgaricus. Mixtures of these two lactic acid bacteria, when added at levels of 1.0 and 5.0%, caused virtually complete inactivation of S. typhimurium during the interval between 8 and 18 hr of incubation at 42 C.

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