Use of Protein Hydrolysates in Industrial Starter Culture Fermentations

2008 ◽  
pp. 91-114 ◽  
Author(s):  
Madhavi Ummadi ◽  
Mirjana Curic-Bawden
Keyword(s):  
Starter Culture ◽  
Protein Hydrolysates

The Effect of Intravenous Protein Hydrolysates on the Stomach

1949 ◽  
Vol 12 (4) ◽  
pp. 586-596 ◽  
Author(s):  
Mitchell Zweig ◽  
Karl A. Meyer ◽  
Frederick Steigmann
Keyword(s):  
Protein Hydrolysates

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Analytical methods for estimating protein hydrolysates quality

2003 ◽  
Vol 32 (2) ◽  
pp. 193-204 ◽  
Author(s):  
B. Wróblewska ◽  
M. Karamać
Keyword(s):  
Analytical Methods ◽  
Protein Hydrolysates

The influence of gelatin and starter culture on the physical and chemical parameters of cheeses with different fat content

2018 ◽  
Vol 6 (10) ◽  
pp. 123-130
Author(s):  
Yaroslava Zhukova ◽  
◽  
Pylyp Petrov ◽  
Olena Boloba ◽  
Tetiana Ohrimenko ◽  
...  
Keyword(s):  
Starter Culture ◽  
Fat Content ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

EFFECT OF MICROBIAL STARTER CULTURE ON SOME MICROBIAL PROPERTIES OF FERMENTED SAUSAGE

2020 ◽  
Vol 23 (18) ◽  
Author(s):  
RanjbarShwan Abdulrahman ◽  
Abduljabar Omer Qoja
Keyword(s):  
Starter Culture ◽  
Fermented Sausage ◽  
Microbial Properties

Effect of fish-scale protein hydrolysates-based films on preservation of crucian carp(Carassius auratus)

2012 ◽  
Vol 35 (7) ◽  
pp. 1113-1119 ◽  
Author(s):  
Kai-feng LI ◽  
Yong-kang LUO ◽  
Qi-chao FENG ◽  
Lei YAO
Keyword(s):  
Carassius Auratus ◽  
Crucian Carp ◽  
Protein Hydrolysates ◽  
Fish Scale

Isolation of a Calcium-binding Peptide from Chlorella Protein Hydrolysates

2010 ◽  
Vol 15 (4) ◽  
pp. 282-286 ◽  
Author(s):  
So-Jeong Jeon ◽  
Ji-Hye Lee ◽  
Kyung-Bin Song
Keyword(s):  
Calcium Binding ◽  
Protein Hydrolysates ◽  
Binding Peptide

Potential for Application as a Starter Culture of Tyramine-Reducing Strain

2017 ◽  
Vol 46 (12) ◽  
pp. 1561-1567 ◽  
Author(s):  
Hyang-Rin Kang ◽  
Yae-Lim Lee ◽  
Han-Joon Hwang
Keyword(s):  
Starter Culture

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.

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