Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria

2018 ◽  
Vol 244 (11) ◽  
pp. 2027-2040 ◽  
Author(s):  
Valery Ripari ◽  
Matteo Tomassetti ◽  
Teresa Cecchi ◽  
Berardi Enrico
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Analysis ◽  
Physico Chemical ◽  
Microbial Characterization

scholarly journals Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp.

2014 ◽  
Vol 5 (1) ◽  
pp. 9
Author(s):  
Marisete Bortoluzzi ◽  
Carla Regina Zimpel Nunes ◽  
Marines Luiza Silva ◽  
Daneysa Lahis Kalschne ◽  
Saraspathy Naidoo Terroso Gama Mendonça ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Analysis ◽  
Storage Time ◽  
Physico Chemical ◽  
Hedonic Scale ◽  
Yeasts And Molds ◽  
Maximum Limit

<p><em>The present work aimed to analyze the microbiological, physico-chemical and sensory characteristics of three commercial brands of yogurt with plum pulp. Count of Coliform at 35 and 45&nbsp;&ordm;C, yeast and mold and sensory evaluation (hedonic scale) at the beginning of shelf life was done. Additionally at 8, 16, 24 and 32 days of storage (6 &plusmn; 2 &ordm;C) were performed the count of total lactic acid bacteria, determination of pH and acidity (in lactic acid). For all samples Coliforms at 35 and 45 &ordm;C were not detected, while yeasts and molds were below the maximum limit established. The total count of lactic acid bacteria remained above the minimum recommended in the intervals, while the pH decreased with storage time and acidity remained stable. In sensory analysis there was difference (p&lt;0.05) between the samples for the attributes color, appearance of pieces of plum, plum aroma and sweetness, while the attributes flavor of plum, acid flavor, consistency and overall impression were not different. The acceptability index ranged from 65.08 to 79.37%.</em></p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v5i1.136</p><p><em><br /></em></p>

scholarly journals Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Solid Waste of Soymilk production

2021 ◽  
Vol 709 (1) ◽  
pp. 012020
Author(s):  
Evy Rossi ◽  
Akhyar Ali ◽  
Raswen Efendi ◽  
Fajar Restuhadi ◽  
Yelmira Zalfiatri ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Solid Waste

scholarly journals Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

2012 ◽  
Vol 58 (3) ◽  
pp. 163-172 ◽  
Author(s):  
Jie Yu ◽  
Wa Gao ◽  
Manjun Qing ◽  
Zhihong Sun ◽  
Weihong Wang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Identification And Characterization

scholarly journals Characterization of macrophage-activating lactic acid bacteria isolated from Mukeunji

2016 ◽  
Vol 25 (2) ◽  
pp. 595-599 ◽  
Author(s):  
Jae-Hwan Kim ◽  
Jingmei Li ◽  
Seon-Kyeong Han ◽  
Pei Qin ◽  
Jushin Kim ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria

scholarly journals Characterization of Novel Amylase from Amylolytic Lactic Acid Bacteria Pediococcus ethanolidurans Isolated from Japanese Pickles (Nuka-zuke)

2012 ◽  
Vol 18 (6) ◽  
pp. 861-867 ◽  
Author(s):  
Ayaka IUCHI ◽  
Sachi HARUGUCHI ◽  
Wiyada MONGKOLTHANARUK ◽  
Jiro ARIMA ◽  
Mitsutoshi NAGASE ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Amylolytic Lactic Acid Bacteria

scholarly journals Isolation and characterization of halophilic lactic acid bacteria isolated from "terasi" shrimp paste: A traditional fermented seafood product in Indonesia

2003 ◽  
Vol 49 (5) ◽  
pp. 279-286 ◽  
Author(s):  
Takeshi Kobayashi ◽  
Michika Kajiwara ◽  
Mita Wahyuni ◽  
Toshihide Kitakado ◽  
Naoko Hamada-Sato ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Isolation And Characterization ◽  
Seafood Product ◽  
Halophilic Lactic Acid Bacteria
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