scholarly journals Metaproteomic Characterization of Daqu, a Fermentation Starter Culture of Chinese Liquor

2016 ◽  
Vol 09 (02) ◽  
Author(s):  
Chongde Wu ◽  
Jingcheng Deng
Keyword(s):  
Starter Culture ◽  
Chinese Liquor ◽  
Fermentation Starter

scholarly journals Characterization of volatile compounds inFen-Daqu- a traditional Chinese liquor fermentation starter

10.1002/jib.8 ◽  
2012 ◽  
Vol 118 (1) ◽  
pp. 107-113 ◽  
Author(s):  
Van-Diep Le ◽  
Xiao-Wei Zheng ◽  
Jing-Yu Chen ◽  
Bei-Zhong Han
Keyword(s):  
Volatile Compounds ◽  
Chinese Liquor ◽  
Fermentation Starter

Characterization of volatile compounds from Daqu-a traditional Chinese liquor fermentation starter

2011 ◽  
Vol 46 (8) ◽  
pp. 1591-1599 ◽  
Author(s):  
Chunlin Zhang ◽  
Zonghua Ao ◽  
Weiqiang Chui ◽  
Caihong Shen ◽  
Wenyi Tao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Chinese Liquor ◽  
Fermentation Starter

scholarly journals Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 139
Author(s):  
Natalia Aparicio-García ◽  
Cristina Martínez-Villaluenga ◽  
Juana Frias ◽  
Elena Peñas
Keyword(s):  
Starter Culture ◽  
Microbial Quality ◽  
Pathogenic Microorganisms ◽  
Gluten Free ◽  
Good Source ◽  
Fermented Beverage ◽  
Oat Flour ◽  
Hedonic Scale ◽  
Acetic Acids

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

Characterization of β‐Cryptoxanthin and Other Carotenoid Derivatives from Rhodotorula taiwanensis , A Novel Yeast Isolated from Traditional Starter Culture of Assam

2020 ◽  
Vol 17 (12) ◽  
Author(s):  
Deep Prakash Parasar ◽  
Elancheran Ramakrishnan ◽  
Senthamaraikannan Kabilan ◽  
Jibon Kotoky ◽  
Hridip Kumar Sarma
Keyword(s):  
Starter Culture

Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation

2019 ◽  
Vol 10 (10) ◽  
pp. 6936-6944 ◽  
Author(s):  
Yu Rao ◽  
Yufei Tao ◽  
Yalin Li ◽  
Xiao She ◽  
Jiantao Yang ◽  
...  
Keyword(s):  
Starter Culture

A probiotic starter can be used for Chinese pickle fermentation and the resulting product may be a promising anti-Candida probiotic.

scholarly journals Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture

2015 ◽  
Vol 98 (3) ◽  
pp. 1517-1525 ◽  
Author(s):  
O. Gul ◽  
M. Mortas ◽  
I. Atalar ◽  
M. Dervisoglu ◽  
T. Kahyaoglu
Keyword(s):  
Starter Culture ◽  
Buffalo Milk ◽  
Kefir Grain

scholarly journals Isolation and characterization of Lactobacillus plantarum BLS29 as a potential probiotic starter culture for pork sausage production

2015 ◽  
Vol 9 (32) ◽  
pp. 1887-1895 ◽  
Author(s):  
Senter Luciana ◽  
Queiroz Pereira Jamile ◽  
Alano Vieira Manoela ◽  
Maria Zandonai Michielin Eliane ◽  
Cesar Tondo Eduardo
Keyword(s):  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Pork Sausage ◽  
Isolation And Characterization

scholarly journals Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

2014 ◽  
Vol 80 (14) ◽  
pp. 4450-4459 ◽  
Author(s):  
Qun Wu ◽  
Jie Ling ◽  
Yan Xu
Keyword(s):  
Metabolic Activity ◽  
Dominant Species ◽  
Starter Culture ◽  
Isobutyric Acid ◽  
Spontaneous Fermentation ◽  
Mixed Culture Fermentation ◽  
Chinese Liquor ◽  
Content Type ◽  
Issatchenkia Orientalis ◽  
Pichia Membranaefaciens

ABSTRACTSelection of a starter culture with excellent viability and metabolic activity is important for inoculated fermentation of traditional food. To obtain a suitable starter culture for making Chinese sesame-flavored liquor, the yeast and bacterium community structures were investigated during spontaneous and solid-state fermentations of this type of liquor. Five dominant species in spontaneous fermentation were identified:Saccharomyces cerevisiae,Pichia membranaefaciens,Issatchenkia orientalis,Bacillus licheniformis, andBacillus amyloliquefaciens. The metabolic activity of each species in mixed and inoculated fermentations of liquor was investigated in 14 different cocultures that used different combinations of these species. The relationships between the microbial species and volatile metabolites were analyzed by partial least-squares (PLS) regression analysis. We found thatS. cerevisiaewas positively correlated to nonanal, andB. licheniformiswas positively associated with 2,3-butanediol, isobutyric acid, guaiacol, and 4-vinyl guaiacol, whileI. orientaliswas positively correlated to butyric acid, isovaleric acid, hexanoic acid, and 2,3-butanediol. These three species are excellent flavor producers for Chinese liquor. AlthoughP. membranaefaciensandB. amyloliquefacienswere not efficient flavor producers, the addition of them alleviated competition among the other three species and altered their growth rates and flavor production. As a result, the coculture of all five dominant species produced the largest amount of flavor compounds. The result indicates that flavor producers and microbial interaction regulators are important for inoculated fermentation of Chinese sesame-flavored liquor.

Purification and Characterization of Proteases fromBacillus amyloliquefaciensIsolated from Traditional Soybean Fermentation Starter

2003 ◽  
Vol 51 (26) ◽  
pp. 7664-7670 ◽  
Author(s):  
Seong-Jun Cho ◽  
Sung-Hoon Oh ◽  
R. David Pridmore ◽  
Marcel A. Juillerat ◽  
Cherl-Ho Lee
Keyword(s):  
Purification And Characterization ◽  
Soybean Fermentation ◽  
Fermentation Starter
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