Advances in starter culture technology

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.

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MEMAHAMI RELIEF-RELIEF PADA CANDI-CANDI KERAJAAN-KERAJAAN KEDIRI, SINGASARI DAN MAJAPAHIT DI JAWA TIMUR

Jurnal SCALE ◽

10.33541/scale.v6i2.41 ◽

2019 ◽

Vol 6 (2) ◽

pp. 24

Author(s):

Sri Pare Eni

Keyword(s):

Life Story ◽

The Temple ◽

Culture Technology

Architecture of the ancient kingdoms of Kediri, Singasari and Majapahit, have the same religion that is Hindu and Buddhist shrines, which requires either a temple. Each temple has a good difference in the environment, culture technology, function, and form of the building.The method of the description will be used here to be able to give you an idea of the temple reliefs in details.Each temple has a different relief and can be found on the head / body / foot which tells about the life story or series, or legend of a moral message containing the story.

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Features of the development of an unmanned rocket-culture technology in the first half of the twentieth century

Studies in history and philosophy of science and technology ◽

10.15421/2618017 ◽

2018 ◽

pp. 135-144

Author(s):

O. O. Gubka

Keyword(s):

Twentieth Century ◽

Subsequent Formation ◽

Technical Schools ◽

Space Industry ◽

The World ◽

Culture Technology

The features of unmanned rocket and space engineering´s development in the USSR and in the world in the first half of the XX century were considered in the article. They defined subsequent formation of scientific and technical schools in the rocket and space industry.

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A Case Study of Seoul Tourism Storytelling in the Perspective of Public Service Innovation: Focused on the City Marketing Strategy based on Culture Technology(CT)

Journal of Korea Service Management Society ◽

10.15706/jksms.2014.15.4.007 ◽

2014 ◽

Vol 15 (4) ◽

pp. 125-154

Author(s):

박상규 ◽

KimHyeonCheol

Keyword(s):

Marketing Strategy ◽

Public Service ◽

Service Innovation ◽

City Marketing ◽

The City ◽

Culture Technology

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

FOOD RESOURCES ◽

10.31073/foodresources2018-10-14 ◽

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

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

10.36295/asro.2020.231817 ◽

2020 ◽

Vol 23 (18) ◽

Author(s):

RanjbarShwan Abdulrahman ◽

Abduljabar Omer Qoja

Keyword(s):

Starter Culture ◽

Fermented Sausage ◽

Microbial Properties

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

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2017.46.12.1561 ◽

2017 ◽

Vol 46 (12) ◽

pp. 1561-1567 ◽

Cited By ~ 6

Author(s):

Hyang-Rin Kang ◽

Yae-Lim Lee ◽

Han-Joon Hwang

Keyword(s):

Starter Culture

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Effects of Fermentative Factors on Biochemical, Microbiological and Sensory Characteristics of Probiotic Iranian Fermented Milk (Doogh)

Current Nutrition & Food Science ◽

10.2174/1573401313666170614092802 ◽

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. 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°C or 8°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. 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°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°C and final pH of 4.5. Treatments ABY1-38°C-4.0 had the highest sensorial total acceptance at the end of refrigerated storage. Conclusion: It would be concluded that the best treatment was ABY3-38°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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