scholarly journals Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Florencia Frau ◽  
Graciela Font de Valdez ◽  
Nora Pece
Keyword(s):  
Preparation Method ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Processing Conditions ◽  
Goat Cheese ◽  
Autochthonous Starter Culture ◽  
The Impact

The local cheese factories currently use bovine commercial starter cultures, and the spreadable cheese process is not standardized. A detailed understanding of the effect of pasteurization temperature, starter culture, and incubation temperature must allow producers to optimize the process, increase cheese yield, and improve the quality of the final product. The main objective of the study was to describe the preparation method of spreadable goat cheese and investigate the effects of specific processing conditions (pasteurization temperature, starter culture, and incubation temperature) on the composition, yield, rheology, and sensory characteristics of the final product. Results showed the impact of pasteurization temperature, starter culture, and incubation temperature on spreadable goat cheese. The results indicated that it is possible to improve cheese yield, rheological properties, and sensory analysis when milk is pasteurized at 75°C for 30 minutes; cheese yield can also be improved by lowering incubation temperature to 37°C. Cheeses made with autochthonous starter culture showed better sensory characteristics and higher pH compared to the cheeses made with commercial culture.

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

scholarly journals The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt

2019 ◽  
Vol 69 (1) ◽  
pp. 53-63
Author(s):  
Agata Witczak ◽  
Anna Mituniewicz-Małek
Keyword(s):  
Dairy Products ◽  
Health Hazard ◽  
Starter Culture ◽  
Starter Cultures ◽  
Pcb Congeners ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Toxicity Equivalent ◽  
The Impact

Persistent organic pollutants, including polychlorinated biphenyls, may pose serious health hazard to consumers due to their lipophilic character as well as their high stability and toxicity. They are common in milk and also in dairy products. Therefore, to provide consumers with food of the lowest possible level of pollutants, it is important to estimate the influence of technological processes in milk and dairy products manufacture on changes in the contents of toxic PCB congeners. The PCB congeners content was determined using gas chromatography with mass spectrometry. Our study showed that yoghurt starter cultures turned out to be an effective tool in decreasing the toxicity equivalent of yoghurts. The presence of additional two starter cultures of bacteria Lactobacillus acidophilus and Bifidobacterium sp. In the A.B.T. bioyoghurt starter culture was most likely the reason of the highest efficiency of this culture to reduce the value of toxicity equivalent (TEQPCB) in bioyoghurts (reduction by nearly 50 %). However, none of the four tested starter cultures of yoghurts and bioyoghurts ensured complete biodegradation of any of the tested PCB congeners. These cultures contributed to a distinct reduction in contents of the PCB congeners in the finished products and, simultaneously, to a significant increase in PCB 28 and PCB 77, which may result from the degradation of more chlorinated congeners. In consequence it can improve the quality of fermented dairy products.

Effects of Fermentative Factors on Biochemical, Microbiological and Sensory Characteristics of Probiotic Iranian Fermented Milk (Doogh)

2019 ◽  
Vol 15 (1) ◽  
pp. 40-47
Author(s):  
Elaheh Ahmadi ◽  
Reza Mohammadi ◽  
Sara Hasanvand ◽  
Milad Rouhi ◽  
Amir Mohammad Mortazavian ◽  
...  
Keyword(s):  
Incubation Temperature ◽  
Storage Temperature ◽  
Starter Culture ◽  
Fermented Milk ◽  
Biochemical Properties ◽  
Viable Count ◽  
Sensory Characteristics ◽  
Refrigerated Storage ◽  
Increase Rate ◽  
Probiotic Strains

Background: Doogh is a traditional Iranian fermented milk drink that is currently a very popular product in Iran. In the present study, the combined effects of incubation temperature, type of starter culture, and final pH of fermentation on the viability of two probiotic strains (Lactobacillus acidophilus La-5 (A) and Bifidobacterium lactis Bb-12 (B)) and biochemical and sensory characteristics of probiotic Doogh were investigated. </P><P> Method: Different treatments were prepared with yoghurt starter culture containing probiotics, using reconstituted skimmed milk with 6% of solid nonfat. They were incubated at 38°C or 44°C until pH 4.0 or pH 4.5 and were kept for 21 days at 4&#176;C or 8&#176;C storage temperature. The biochemical properties of treatments were evaluated during fermentation and refrigerated storage. The viable count and sensory attributes of treatments were studied at the end of fermentation and at the end of storage. </P><P> Results: Results showed that the greatest mean pH drop rate, mean acidity increase rate and mean redox potential increase rate and the shortest incubation time were observed in treatments incubated at 44&#176;C with final pH of 4.5. The highest survival of both probiotic strains during storage was related to treatments with fermentation temperature of 38&#176;C and final pH of 4.5. Treatments ABY1-38&#176;C-4.0 had the highest sensorial total acceptance at the end of refrigerated storage. </P><P> Conclusion: It would be concluded that the best treatment was ABY3-38&#176;C-4 stored at 8°C in regards of probiotics’ viability and sensory characteristics of Doogh. Thus, controlling the temperature of refrigerated storage is the most importance factor during storage and distribution.

scholarly journals Preparation of kombucha from winter savory (Satureja Montana L.) in the laboratory bioreactor

2005 ◽  
pp. 187-196 ◽  
Author(s):  
Dragoljub Cvetkovic ◽  
Sinisa Markov
Keyword(s):  
Acetic Acid ◽  
Starter Culture ◽  
Acetic Acid Bacteria ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Basic Parameters ◽  
Satureja Montana

The possibility of obtaining kombucha from winter savory tea has been tested in the laboratory bioreactor by applying starter cultures and traditional way of inoculation. On the basis of the obtained results, it can be concluded that applying the inoculating method with the beverage from the previous process of biotransformation yielded kombucha beverage (capacity 15 I) from winter savory tea in the laboratory bioreactor. The application of defined starter culture from the isolate of yeast and acetic acid bacteria of local tea in the glass jar (capacity 5 I) gave 3 litres of kombucha beverage, which is acceptable according to the basic parameters and sensory characteristics. However, the application of the same starter culture in the laboratory bioreactor did not result in synchronized activity of yeast and bacteria.

EFFICIENCY OF TECHNOLOGY OF RYE-WHEAT BREAD FROM FROZEN SEMI-FINISHED PRODUCTS OF A HIGH DEGREE OF READINESS FOR PREVENTIVE NUTRITION USING GRAIN FILLINGS

2020 ◽  
Author(s):  
А.О. ЛОКТИОНОВА ◽  
Е.М. МАРКИН ◽  
Н.В. ЛАБУТИНА ◽  
Э.О. ГЕРАСИМОВА
Keyword(s):  
Starter Culture ◽  
First Grade ◽  
Starter Cultures ◽  
Wheat Bread ◽  
Natural Conditions ◽  
Enzyme Preparations ◽  
Physical And Chemical Quality ◽  
High Degree ◽  
Physical And Chemical

Разработана технология ржано-пшеничного хлеба из замороженных полуфабрикатов высокой степени готовности профилактического назначения с использованием зерновой закваски. Для приготовлении закваски зерно пшеницы проращивали в течение 12–13 ч при температуре 23–25°С; затем к измельченной зерновой массе добавляли воду в соотношении 1 : 1 и растворы ферментных препаратов ксиланазного действия. Полученную смесь выдерживали 2 ч при температуре 40°С. Тесто готовили с использованием густой ржаной закваски, а также зерновых заквасок при соотношении 60 : 40 ржаной обдирной и пшеничной муки первого сорта соответственно. Выпеченные полуфабрикаты охлаждали в естественных условиях, упаковывали и помещали в морозильную камеру при температуре –27°С. После размораживания производили допекание изделия до 100%-й готовности. Анализ физико-химических показателей качества ржано-пшеничного хлеба, приготовленного из замороженных полуфабрикатов, показал, что использование зерновых заквасок улучшает качество готового хлеба и сохраняет его основные показатели после криохранения. Удельный объем образцов хлеба на закваске густой ржаной/зерновой, см3/г: 2,2/2,4; влажность, %: 44,5/44,0; кислотность, град.: 4,4/3,8; пористость, %: 64/60; общая деформация, мм: 3,0/3,3 соответственно. The technology of rye-wheat bread from frozen semi-finished products of high readiness for preventive purposes using grain starter culture has been developed. To prepare the starter culture, wheat grain was sprouted for 12–13 hours at a temperature of 23–25°C; then water was added to the crushed grain mass in a ratio of 1 : 1 and solutions of xylanase-acting enzyme preparations. The resulting mixture was kept for 2 hours at a temperature of 40°C. The dough was prepared using a thick rye sourdough, as well as grain starter cultures at a ratio of 60 : 40 rye skinned and wheat flour of the first grade, respectively. Baked semi-finished products were cooled in natural conditions, Packed and placed in a freezer at a temperature of –27°C. After defrosting, the product was baked to 100% readiness. Analysis of physical and chemical quality indicators of rye-wheat bread made from frozen semi-finished products showed that the use of grain starter cultures improves the quality of finished bread and preserves its main indicators after cryopreservation. Specific volume of bread samples on sourdough thick rye/grain, cm3/g: 2,2/2,4; humidity, %: 44,5/44,0; degree of acidity 4,4/3,8; porosity, %: 64/60; total deformation, mm: 3,0/3,3 respectively.

Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions

2020 ◽  
pp. 1-5
Author(s):  
Gholamreza Bahrami ◽  
Ali Mostafaie ◽  
Amir Kiani ◽  
Maryam Chalabi
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Starter Culture ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fatty Acid Profiles ◽  
Animal Fat ◽  
Significant Difference ◽  
Sour Cream

Abstract This study aimed to compare the effect of different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1, and 1 : 3) under the various stressful temperatures (37 and 45°C) on the fatty acid profiles quality of Kermanshahi roghan (yogurt by-product) and sour cream to obtain a formula for producing a kind of animal fat healthier than milk and cream. Stresses such as fermentation play an important role in bacterial behavior and consequently in food quality. Our findings presented a significant difference between roghan and sour cream fatty acid levels only at 37°C. Furthermore, starter culture 3 : 1 was the best starter for producing products with a higher quality of fatty acid profile at 37°C, and a 1 : 1 S. thermophilus to L. bulgaricus ratio was optimal at 45°C. It seems that bacteria adapt to harsh growth conditions by changing the fatty acid profiles, and these changes warrant consideration in the production of a kind of animal fat with the best fatty acid profiles. In conclusion, the roghan fatty acid profile is more suitable than sour cream only at 37°C.

scholarly journals Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean

Metabolites ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 367
Author(s):  
Adinda Darwati Kadar ◽  
Made Astawan ◽  
Sastia Prama Putri ◽  
Eiichiro Fukusaki
Keyword(s):  
Environmental Factors ◽  
Raw Materials ◽  
Starter Culture ◽  
Metabolite Profile ◽  
Starter Cultures ◽  
Raw Material ◽  
Fermented Soybean ◽  
Metabolite Profiles ◽  
Soybean Food

Tempe is a fermented soybean food from Indonesia, made by inoculating Rhizopus spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based food. Despite a longstanding history on the production of tempe, very few studies have been reported to understand the effect of raw material to the end product metabolite composition. In this research, we applied GC/MS-based metabolite profiling to investigate the effect of various possible factors that might affect the final product (environmental factors, raw materials, and starter cultures). Representative samples were tempe produced by Indonesian industries, Japanese industries as well as laboratory made tempe. The results showed that both environmental factors and raw materials (soybean, water, and starter culture) contributed to the tempe metabolite profile. Here we found the possibility that starter cultures might play a greater role to determine the metabolite profiles compared to other tested factors. This research might provide useful insights for the larger scale industries to maintain the quality of tempe for the benefit of the consumers.

Use of Starter Cultures in Meats

1983 ◽  
Vol 46 (11) ◽  
pp. 997-1006 ◽  
Author(s):  
JAMES L. SMITH ◽  
SAMUEL A. PALUMBO
Keyword(s):  
Food Safety ◽  
Pathogenic Bacteria ◽  
Starter Culture ◽  
Meat Products ◽  
Starter Cultures ◽  
Safety Aspects ◽  
Nutritive Quality ◽  
Culture Characteristics

Use of starter cultures in meat products is reviewed, with emphasis on the types of microorganisms employed for production of various products, and the effect of starter cultures on food safety. Desirable starter culture characteristics are identified, and the effect of fermentation on the nutritive quality of meats is considered. Food safety aspects of starter culture use discussed include the effects on survival of viruses, trichinae, and pathogenic bacteria, and on the control of mycotoxin, nitrosamine, and pressor amine contamination.

scholarly journals Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter

2019 ◽  
pp. 86-92
Author(s):  
Mirela Ilicic ◽  
Maja Bjekic ◽  
Spasenija Milanovic ◽  
Vladimir Vukic ◽  
Katarina Kanuric ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Starter Culture ◽  
Black Tea ◽  
Fat Content ◽  
Sensory Characteristics ◽  
Physico Chemical ◽  
Fresh Cheese ◽  
Cheese Products

The quality of fresh cheese produced with the addition of traditional starter culture and kombucha inoculum have been investigated in this study. Fresh cheese was produced from milk with 3% fat content. The traditional starter culture FD-DVS XPL-1 (Chr. Hansen A/S, Denmark) and kombucha inoculum cultivated on black tea were applied for production two different fresh cheese samples. Physico-chemical and sensory characteristics of fresh cheese products were tested after production. The cheese yield of fresh cheese with traditional starter culture was higher compare to fresh cheese with kombucha inoculum. The obtained results showed significant differences in physicochemical properties and sensory characteristics between cheeses.

scholarly journals Use of a Genetically Enhanced, Pediocin-Producing Starter Culture, Lactococcus lactis subsp. lactis MM217, To Control Listeria monocytogenes in Cheddar Cheese

1998 ◽  
Vol 64 (12) ◽  
pp. 4842-4845 ◽  
Author(s):  
Nurliza Buyong ◽  
Jan Kok ◽  
John B. Luchansky
Keyword(s):  
Listeria Monocytogenes ◽  
Lactococcus Lactis ◽  
Manufacturing Process ◽  
Acid Production ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Significant Potential ◽  
Ph Values

ABSTRACT Cheddar cheese was prepared with Lactococcus lactissubsp. lactis MM217, a starter culture which contains pMC117 coding for pediocin PA-1. About 75 liters of pasteurized milk (containing ca. 3.6% fat) was inoculated with strain MM217 (ca. 106 CFU per ml) and a mixture of three Listeria monocytogenes strains (ca. 103 CFU per ml). The viability of the pathogen and the activity of pediocin in the cheese were monitored at appropriate intervals throughout the manufacturing process and during ripening at 8°C for 6 months. In control cheese made with the isogenic, non-pediocin-producing starter culture L. lactis subsp. lactis MM210, the counts of the pathogen increased to about 107 CFU per g after 2 weeks of ripening and then gradually decreased to about 103 CFU per g after 6 months. In the experimental cheese made with strain MM217, the counts of L. monocytogenes decreased to 102 CFU per g within 1 week of ripening and then decreased to about 10 CFU per g within 3 months. The average titer of pediocin in the experimental cheese decreased from approximately 64,000 arbitrary units (AU) per g after 1 day to 2,000 AU per g after 6 months. No pediocin activity (<200 AU per g) was detected in the control cheese. Also, the presence of pMC117 in strain MM217 did not alter the cheese-making quality of the starter culture, as the rates of acid production, the pH values, and the levels of moisture, NaCl, and fat of the control cheese and the experimental cheese were similar. Our data revealed that pediocin-producing starter cultures have significant potential for protecting natural cheese against L. monocytogenes.

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