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.

scholarly journals Isolation of Acetic Acid Bacteria and Preparation of Starter Culture for Apple Cider Vinegar Fermentation

2019 ◽  
Vol 09 (06) ◽  
pp. 556-569
Author(s):  
Bernadette Mathew ◽  
Shaily Agrawal ◽  
Nandita Nashikkar ◽  
Sunita Bundale ◽  
Avinash Upadhyay
Keyword(s):  
Acetic Acid ◽  
Starter Culture ◽  
Acetic Acid Bacteria ◽  
Apple Cider

scholarly journals Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

2012 ◽  
Vol 32 (4) ◽  
pp. 580-865 ◽  
Author(s):  
Flávia Daiana Montanuci ◽  
Tatiana Colombo Pimentel ◽  
Sandra Garcia ◽  
Sandra Helena Prudencio
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Skim Milk ◽  
Acetic Acid Bacteria ◽  
Chemical Characteristics ◽  
Microbial Viability ◽  
Lactose Concentration ◽  
Textural Changes

The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and yeasts, firmness, and syneresis depended on the type of milk and starter culture used. Generally, the yeast, acetic acid bacteria, and Leuconostoc counts increased or remained unchanged, while the total population of lactic acid bacteria and Lactococcus were either reduced by 1 to 2 logs or remained unchanged during storage.

scholarly journals Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

2020 ◽  
Vol 8 (10) ◽  
pp. 1534
Author(s):  
Andrea Comasio ◽  
Simon Van Kerrebroeck ◽  
Henning Harth ◽  
Fabienne Verté ◽  
Luc De Vuyst
Keyword(s):  
Starter Culture ◽  
Gluconobacter Oxydans ◽  
Acetic Acid Bacteria ◽  
Fermented Food ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Water Mixture ◽  
Coagulase Negative Staphylococci ◽  
Fermented Sausage ◽  
Different Strains

Microbial strains for starter culture-initiated sourdough productions are commonly isolated from a fermenting flour–water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with interesting metabolic properties and hence change the organoleptic properties of the concomitant breads. Furthermore, the selection of sourdough starter cultures does not need to be limited to lactic acid bacteria (LAB), as other food-grade microorganisms are sometimes found in sourdoughs. Therefore, different strains belonging to LAB, acetic acid bacteria (AAB), and coagulase-negative staphylococci (CNS) that originated from different fermented food matrices (fermenting cocoa pulp-bean mass, fermented sausage, and water kefir), were examined as to their prevalence in a wheat sourdough ecosystem during 72-h fermentations. Limosilactobacillus fermentum IMDO 222 (fermented cocoa pulp-bean mass isolate) and Latilactobacillus sakei CTC 494 (fermented sausage isolate) seemed to be promising candidates as sourdough starter culture strains, as were the AAB strains Acetobacter pasteurianus IMDO 386B and Gluconobacter oxydans IMDO A845 (both isolated from fermented cocoa pulp-bean mass), due to their competitiveness in the wheat flour-water mixtures. Wheat breads made with G. oxydans IMDO A845 sourdoughs were significantly darker than reference wheat breads.

scholarly journals Immunological effects of Kefir produced from Kefir grains versus starter cultures when fed to mice

2018 ◽  
Vol 8 (8) ◽  
pp. 367 ◽  
Author(s):  
Funda Davras ◽  
Zeynep Banu Guzel-Seydim ◽  
Tugba Kok Tas
Keyword(s):  
Immune System ◽  
Starter Culture ◽  
Acetic Acid Bacteria ◽  
Interleukin 10 ◽  
Starter Cultures ◽  
Interleukin 12 ◽  
Control Group ◽  
Kefir Grain ◽  
Kefir Grains

Background: Natural kefir grains have a unique microbiota. The structure contains lactic acid bacteria (LAB), acetic acid bacteria and yeast in specific ratios in a polysaccharide matrix. Authentic kefir is produced by a traditional method using kefir grains cultured in milk. In contrast, starter cultures are used instead of kefir grains in the industry. The commercial kefir starter cultures used are limited and often very different from the kefir grain microbiota.  The resultant commercial “kefir” is just a fermented drink containing some probiotic microorganisms and does not possess the same microbial population or chemical and physical characteristics of authentic kefir.  The aim of this project was to determine and compare the effects on the mouse immune system of kefir produced using natural kefir grain versus commercial kefir produced by starter culture.Methods:  Kefir produced with different cultures was fed to Balb/c mice (6-8 weeks, 20-25 grams, male) by gavage for two weeks at 300 μl/day. Intestinal tissues were collected from sacrificed mice at the end of the trial.  The control group of mice (CNI group) were fed with phosphate buffered saline (PBS).  The experimental treatments were mice fed mice fed authentic kefir produced using kefir grains (KGI group) and mice fed kefir produced using starter culture (STI group). Immunoglobulin (Ig) A, Immunoglubulin G, Interleukin (IL)-4, Interleukin-10, Interleukin-12, Toll Like Receptor (TLR)-4 were analyzed immunologically in intestinal fluid samples. Results: Results indicated that IgA values were 60.87, 72.78 and 55.31 ng/mL; IgG values were 26.59, 38.90 and 29.44 ng/mL; IL-4 values were 84, 40.28 and 53.28 pg/mL; IL-10 values were 110.98, 175.91 and 134.77 pg/mL; IL-12 values were 53.90, 22.93 and 24.75 pg/mL; TLR-4 values were 0.53, 0.43 and 1.37 ng/mL, for the CNI, KGI and STI groups, respectively.Conclusion: The high probiotic content of grain kefir had the ability to modulate many immunological mechanisms.Keywords: immune system, in vivo, kefir grain, probiotic, starter kefir culture

Cheap Media for Inoculum Preparation of Acetic Acid Bacteria

2012 ◽  
Vol 506 ◽  
pp. 575-578 ◽  
Author(s):  
S. Supakod ◽  
A. Wongwicharn
Keyword(s):  
Acetic Acid ◽  
Starter Culture ◽  
Food Product ◽  
Acetic Acid Bacteria ◽  
Acetobacter Xylinum ◽  
Coconut Water ◽  
Agricultural Product ◽  
Acetobacter Aceti ◽  
Banana Juice ◽  
Inoculum Preparation

Acetic acid bacteria are used in the production of many kinds of food product: Acetobacter aceti, a starter culture of vinegar fermentation; Acetobacter xylinum, a starter culture of bacterial cellulose production (nata de coco). The objective of this research was to find cheap media for the preparation of seed culture of these bacteria. Coconut water, banana juice and a mixture of coconut water and banana juice (ratio 1:1) were used as inoculation media and compared with HS and GEY, the commonly used media for acetic acid bacteria. Acetobacter aceti TISTR102, Acetobacter xylinum TISTR975, Acetobacter xylinum AGR60 and the isolated Acetobacter xylinum Coc5 were used as the test strains. The pH and total sugar of all media were adjusted as the control media (HS & GEY) at 5.0 and 2% (w/v), respectively. The results found that all strains grew well in each medium and viable cells achieved the level of at least 106 CFU/ml when cultured for 12 hours at 30°C, 200 rpm. The result shows that constitutes of agricultural product such as coconut water and banana juice can be used as cheap inoculation media for acetic acid bacteria.

Effects of Culture, pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin (Spondias mombin L) Ice Creams

2007 ◽  
Vol 13 (4) ◽  
pp. 285-291 ◽  
Author(s):  
C.S. Favaro-Trindade ◽  
J.C. de Carvalho Balieiro ◽  
P. Felix Dias ◽  
F. Amaral Sanino ◽  
C. Boschini
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Ice Cream ◽  
Melting Rate ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Freezing Process ◽  
Sensory Acceptance ◽  
Melting Properties ◽  
Ice Creams

Twelve fermented yellow mombin ice creams were produced with different starter cultures (Lactobacillus acidophilus 74-2, L. acidophilus LAC 4 and yoghurt starter culture), final pH (4.5 and 5) and concentrations of added cream (5 and 10%). Probiotic culture stability, melting properties and sensory acceptance were evaluated in ice cream samples. The mixes were frozen and stored for 105 days at -18°C. The melting rates were lower for samples with a pH of 4.5. Both probiotic cultures resisted the freezing process and, although a tendency for the counts to decrease during storage was detected, they were still higher than 10 6 cfu/g after 105 days, even in products with a pH of 4.5. A pH 4.5, 5% cream and L. acidophilus LAC 4 ice cream received significantly higher sensory scores when compared with pH 5, 10% cream and L. acidophilus 74-2 ice cream. The fermented yellow mombin ice cream was a suitable food for the delivery of L. acidophilus strains, with excellent viability and acceptable sensory characteristics.

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 Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum

1998 ◽  
Vol 64 (4) ◽  
pp. 1477-1483 ◽  
Author(s):  
Rosane Freitas Schwan
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Bacterial Species ◽  
Starter Culture ◽  
Gluconobacter Oxydans ◽  
Acetic Acid Bacteria ◽  
Acetobacter Aceti ◽  
Natural Fermentation ◽  
Cell Counts ◽  
Zero Time

ABSTRACT Cocoa fermentations were performed in wooden boxes under the following four experimental regimens: beans naturally fermented with wild microflora; aseptically prepared beans with no inoculum; and beans inoculated with a defined cocktail containing microorganisms at a suitable concentration either at zero time or by using phased additions at appropriate times. The cocktail used consisted of a yeast,Saccharomyces cerevisiae var. chevalieri, two lactic acid bacterial species, Lactobacillus lactis andLactobacillus plantarum, and two acetic acid bacterial species, Acetobacter aceti and Gluconobacter oxydans subsp. suboxydans. The parameters measured were cell counts (for yeasts, filamentous fungi, lactic acid bacteria, acetic acid bacteria, and spore formers, including reisolation and identification of all residual cell types), sugar, ethanol, acetic acid, and lactic acid contents (and contents of other organic acids), pH, and temperature. A cut test for bean quality and a sensorial analysis of chocolate made from the beans were also performed. The natural fermentation mimicked exactly the conditions in 800-kg boxes on farms. The aseptic box remained largely free of microflora throughout the study, and no significant biochemical changes occurred. With the zero-time inoculum the fermentation was almost identical to the natural fermentation. The fermentation with the phased-addition inoculum was similar, but many changes in parameters were slower and less pronounced, which led to a slightly poorer end product. The data show that the nearly 50 common species of microorganisms found in natural fermentations can be replaced by a judicious selection and concentration of members of each physiological group. This is the first report of successful use of a defined, mixed starter culture in such a complex fermentation, and it should lead to chocolate of more reliable and better quality.

scholarly journals Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Albert Mas ◽  
María Jesús Torija ◽  
María del Carmen García-Parrilla ◽  
Ana María Troncoso
Keyword(s):  
Acetic Acid ◽  
Technological Process ◽  
Oxidation Process ◽  
Acetic Acid Bacteria ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Mixed Cultures ◽  
Wine Vinegar

The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either “fast” or “traditional”), the use of pure starter cultures remains far from being a reality. Uncontrolled mixed cultures are normally used, but this review proposes the use of controlled mixed cultures. The acetic acid bacteria species determine the quality of vinegar, although the final quality is a combined result of technological process, wood contact, and aging. This discussion centers on wine vinegar and evaluates the effects of these different processes on its chemical and sensory properties.

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