scholarly journals Effect of an autochthonous starter culture, including lactococci and Geotrichum candidum strains, on the ripening of a semi-hard goats milk cheese

2016 ◽  
Vol 10 (9) ◽  
pp. 301-311
Author(s):  
Sacrist aacute n Noelia ◽  
Fern aacute ndez Domingo ◽  
M Castro Jos eacute ◽  
E Tornadijo Mar iacute a ◽  
M Fresno Jos eacute
Keyword(s):  
Starter Culture ◽  
Geotrichum Candidum ◽  
Autochthonous Starter Culture

scholarly journals The Effect of an Autochthonous Starter Culture, Sugars and Different Temperatures on the Fermentation of Slavonian Kulen

2017 ◽  
Vol 55 (1) ◽  
Author(s):  
Krešimir Mastanjević ◽  
◽  
Dragan Kovačević ◽  
Jadranka Frece ◽  
Ksenija Markov ◽  
...  
Keyword(s):  
Starter Culture ◽  
Different Temperatures ◽  
Autochthonous Starter Culture

Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture

LWT ◽  
2021 ◽  
pp. 112079
Author(s):  
Helena Araújo-Rodrigues ◽  
Maria Teresa P.G. dos Santos ◽  
Santiago Ruiz-Moyano ◽  
Freni K. Tavaria ◽  
António P.L. Martins ◽  
...  
Keyword(s):  
Starter Culture ◽  
Autochthonous Starter Culture ◽  
Protective Performance

scholarly journals Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

2020 ◽  
Vol 8 (9) ◽  
pp. 1266 ◽  
Author(s):  
Łukasz Łopusiewicz ◽  
Emilia Drozłowska ◽  
Alicja Tarnowiecka-Kuca ◽  
Artur Bartkowiak ◽  
Kinga Mazurkiewicz-Zapałowicz ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oxidative Stability ◽  
Starter Culture ◽  
Radical Scavenging ◽  
Geotrichum Candidum ◽  
Flaxseed Oil ◽  
Oh Radicals ◽  
Penicillium Camemberti ◽  
Textural Changes

This study aimed at investigating the antioxidant activity, oxidative stability, physicochemical and microbial changes of innovative vegan Camembert-analogue based on flaxseed oil cake (FOC) which was produced using lactic acid bacteria (LAB), mold Penicillium camemberti (PC) and yeast Geotrichum candidum (GC). Two variants were prepared, namely with LAB + PC and LAB + PC + GC. After fermentation for 24 h at room temperature, the samples were stored for 14 days at 12 °C and maturated for 14 days at 6 °C. Changes in microbial population, polyphenolics, flavonoids, radical scavenging capacity were evaluated. Additionally, textural changes, pH, acidity, levels of proteins, free amino acids, reducing sugars, oil content and its oxidative stability were determined. Results showed that LAB as well as fungi were capable of growing well in the FOC without any supplementation and the products were characterized by a high antioxidant potential (high polyphenolics and flavonoids contents as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), superoxide (O2−) and hydroxyl (·OH) radicals scavenging activity). This study has demonstrated that bioactivity as well as the physicochemical properties depend on the starter culture used. Due to functional and biochemical characteristics conferred to the obtained Camembert-analogues, the use of P. camemberti and G. candidum showed a potential for industrial application. There is a potential for these products to be used where non-dairy alternatives are desired.

Colony Interaction and Secondary Metabolite Production of Cheese-Related Fungi in Dual Culture

1998 ◽  
Vol 61 (8) ◽  
pp. 1023-1029 ◽  
Author(s):  
MARIANNE S. NIELSEN ◽  
JENS C. FRISVAD ◽  
PER V. NIELSEN
Keyword(s):  
Agar Medium ◽  
Starter Culture ◽  
Cyclopiazonic Acid ◽  
Geotrichum Candidum ◽  
Starter Cultures ◽  
Dual Culture ◽  
Dual Cultures ◽  
Chaetoglobosin A ◽  
Two Temperatures ◽  
Fungal Contaminants

Interactions between fungi used as starter cultures (Penicillium roqueforti, Penicillium camemberti, Penicillium nalgiovense,and Geotrichum candidum) and fungal contaminants associated with cheese were investigated on agar medium at two temperatures, 18 and 25°C. Mutual inhibition on contact was the most common interaction observed. The only other interaction observed was inhibition of the contaminant, while the starter continued to grow, especially in dual cultures involving G. candidum as the starter culture. Dual cultures involving G. candidum showed inhibition of production of the mycotoxins mycophenolic acid, roquefortin C, chaetoglobosin A, and cyclopiazonic acid produced by the contaminants. An unknown metabolite was detected in considerably larger quantity in dual cultures involving G. candidum compared to detection in single cultures. There was no correlation between detection of this metabolite and the observed interactions. The results show that G. candidum plays a major role in interactions between fungi on cheese.

Microbial population profile during ripening of Protected Designation of Origin (PDO) Silter cheese, produced with and without autochthonous starter culture

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 821-831 ◽  
Author(s):  
Tiziana Silvetti ◽  
Emanuele Capra ◽  
Stefano Morandi ◽  
Paola Cremonesi ◽  
Marilù Decimo ◽  
...  
Keyword(s):  
Microbial Population ◽  
Starter Culture ◽  
Protected Designation Of Origin ◽  
Autochthonous Starter Culture

Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive

2014 ◽  
Vol 65 (3) ◽  
pp. 1709-1719 ◽  
Author(s):  
Noelia Z. Palavecino Prpich ◽  
Marcela P. Castro ◽  
María E. Cayré ◽  
Oscar A. Garro ◽  
Graciela M. Vignolo
Keyword(s):  
Starter Culture ◽  
Autochthonous Starter Culture ◽  
Dry Sausages

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 Development of an autochthonous starter culture for spreadable goat cheese

2016 ◽  
Vol 36 (4) ◽  
pp. 622-630 ◽  
Author(s):  
Florencia FRAU ◽  
Martha NUÑEZ ◽  
Luciana GEREZ ◽  
Nora PECE ◽  
Graciela FONT
Keyword(s):  
Starter Culture ◽  
Goat Cheese ◽  
Autochthonous Starter Culture

scholarly journals The Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalgam)

2021 ◽  
Vol 9 (10) ◽  
pp. 1759-1766
Author(s):  
Hasan Tangüler
Keyword(s):  
Lactic Acid ◽  
Production Process ◽  
Lactobacillus Plantarum ◽  
Ethanol Fermentation ◽  
Starter Culture ◽  
Total Acidity ◽  
Direct Production ◽  
Sour Taste ◽  
Autochthonous Starter Culture

Şalgam (Shalgam) beverage, which is manufactured by lactic acid-ethanol fermentation, takes its name from turnip radish and its purple-reddish colour from purple carrot, is a drink with certain turbidity and sour taste. This research was carried out to determine the effect of using an autochthonous starter culture and purple carrot size in şalgam production. For this purpose, with the direct production process, purple carrot in two different sizes (4 cm horizontally cut purple carrot or 12 cm vertically cut purple carrot) and şalgam with the addition of 3% L. plantarum was produced. The added starter culture enabled the fermentation to start quickly and the maximum total acidity and LAB count was reached earlier. Besides, the addition of starter culture significantly affected the overall composition of şalgam. In the production of shalgam beverage, the use of horizontally cut purple carrot and L. plantarum as an autochthonous starter culture can be recommended.

Sign in / Sign up

Export Citation Format

Share Document