scholarly journals Physicochemical and Microbiological Properties of Fermented Lamb Sausages Using Probiotic Lactobacillus plantarum IIA-2C12 as Starter Culture

2014 ◽  
Vol 20 ◽  
pp. 352-356 ◽  
Author(s):  
Irma Isnafia Arief ◽  
Z. Wulandari ◽  
E.L. Aditia ◽  
M. Baihaqi ◽  
Noraimah ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Probiotic Lactobacillus ◽  
Microbiological Properties

Development of coconut water-based exopolysaccharide rich functional beverage by fermentation with probiotic Lactobacillus plantarum SVP2

2021 ◽  
pp. 102030
Author(s):  
Louella Concepta Goveas ◽  
K.S. Ashwath ◽  
Brejeth Renita Nazerath ◽  
Ostrin Dsouza ◽  
Ullekh ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Coconut Water ◽  
Probiotic Lactobacillus ◽  
Water Based

scholarly journals Complete Genome Sequence of the Probiotic Lactobacillus plantarum ST-III

2010 ◽  
Vol 193 (1) ◽  
pp. 313-314 ◽  
Author(s):  
Y. Wang ◽  
C. Chen ◽  
L. Ai ◽  
F. Zhou ◽  
Z. Zhou ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Probiotic Lactobacillus

scholarly journals Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

2015 ◽  
Vol 53 (1) ◽  
pp. 766-774 ◽  
Author(s):  
Darko Dimitrovski ◽  
Elena Velickova ◽  
Maja Dimitrovska ◽  
Tomaz Langerholc ◽  
Eleonora Winkelhausen
Keyword(s):  
Lactobacillus Plantarum ◽  
Jerusalem Artichoke ◽  
Probiotic Lactobacillus ◽  
Functional Drink

scholarly journals Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production

Foods ◽  
2017 ◽  
Vol 6 (12) ◽  
pp. 110 ◽  
Author(s):  
Pasquale Russo ◽  
Clara Fares ◽  
Angela Longo ◽  
Giuseppe Spano ◽  
Vittorio Capozzi
Keyword(s):  
Antifungal Activity ◽  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Bread Production

Effects of Some Spices on Acid Production by Starter Cultures

1979 ◽  
Vol 42 (7) ◽  
pp. 572-576 ◽  
Author(s):  
LAURA L. ZAIKA ◽  
JOHN C. KISSINGER
Keyword(s):  
Liquid Medium ◽  
Lactobacillus Plantarum ◽  
Acid Production ◽  
Bacterial Population ◽  
Starter Culture ◽  
Starter Cultures ◽  
Red Pepper ◽  
Bacterial Counts ◽  
Low Concentrations ◽  
High Concentrations

Ginger, red pepper, mustard, mace, cinnamon and clove were examined to determine their effects on growth of and acid production by a starter culture containing Lactobacillus plantarum and Pediococcus cerevisiae in a liquid medium. At 4, 8, and 12 g/l levels all spices except clove stimulated acid production by the starter bacteria but did not stimulate increases in bacterial population. Clove was inhibitory to the starter bacteria at and above the 4 g/l level, but low concentrations (0.5 – 2.0 g/l) stimulated acid production. High concentrations of cinnamon (8 and 12 g/l) delayed acid production, but bacterial counts were similar to those of the control.

scholarly journals Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

2018 ◽  
Vol 15 (1) ◽  
pp. 1
Author(s):  
Fathyah Hanum Pamungkaningtyas ◽  
Mariyatun Mariyatun ◽  
Rafli Zulfa Kamil ◽  
Ryan Haryo Setyawan ◽  
Pratama Nur Hasan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Starter Culture ◽  
Dairy Industry ◽  
Sensory Properties ◽  
Fermented Foods ◽  
Probiotic Strains ◽  
Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities.  The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus. 

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