Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese

2012 ◽  
Vol 30 (1) ◽  
pp. 37-44 ◽  
Author(s):  
Federico Baruzzi ◽  
Rosanna Lagonigro ◽  
Laura Quintieri ◽  
Maria Morea ◽  
Leonardo Caputo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Hydrolysis ◽  
Mozzarella Cheese ◽  
High Moisture ◽  
Hydrolysis Of

scholarly journals Dynamics of Fermentation Parameters and Bacterial Community in High-Moisture Alfalfa Silage with or without Lactic Acid Bacteria

2021 ◽  
Vol 9 (6) ◽  
pp. 1225
Author(s):  
Shanshan Zhao ◽  
Fengyuan Yang ◽  
Yuan Wang ◽  
Xiaomiao Fan ◽  
Changsong Feng ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Community ◽  
Ph Value ◽  
Ammoniacal Nitrogen ◽  
High Concentration ◽  
High Moisture ◽  
Acid Accumulation ◽  
Alfalfa Silage ◽  
Fermentation Parameters

The aim of this study was to gain deeper insights into the dynamics of fermentation parameters and the bacterial community during the ensiling of high-moisture alfalfa. A commercial lactic acid bacteria (YX) inoculant was used as an additive. After 15 and 30 days of ensiling, the control silage (CK) exhibited a high pH and a high concentration of ammoniacal nitrogen (NH3-N); Enterobacter and Hafnia-Obesumbacterium were the dominant genera. At 60 d, the pH value and the concentration of NH3-N in CK silage increased compared with 15 and 30 d, propionic acid and butyric acid (BA) were detected, and Garciella had the highest abundance in the bacterial community. Compared with CK silage, inoculation of YX significantly promoted lactic acid and acetic acid accumulation and reduced pH and BA formation, did not significantly reduce the concentration of NH3-N except at 60 d, and significantly promoted the abundance of Lactobacillus and decreased the abundance of Garciella and Anaerosporobacter, but did not significantly inhibit the growth of Enterobacter and Hafnia-Obesumbacterium. In conclusion, high-moisture alfalfa naturally ensiled is prone to rot. Adding YX can delay the process of silage spoilage by inhibiting the growth of undesirable microorganisms to a certain extent.

A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation

2012 ◽  
Vol 32 (2) ◽  
pp. 427-430 ◽  
Author(s):  
Carla Luciana Gerez ◽  
Andrea Dallagnol ◽  
Graciela Rollán ◽  
Graciela Font de Valdez
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Dough ◽  
Hydrolysis Of

Probiotic Properties of Lactic Acid Bacteria Isolated from Water-Buffalo Mozzarella Cheese

2014 ◽  
Vol 6 (3-4) ◽  
pp. 141-156 ◽  
Author(s):  
Ana Beatriz Jeronymo-Ceneviva ◽  
Aline Teodoro de Paula ◽  
Luana Faria Silva ◽  
Svetoslav Dimitrov Todorov ◽  
Bernadette Dora G. Mello Franco ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Buffalo ◽  
Probiotic Properties ◽  
Mozzarella Cheese

scholarly journals Improving the sensory properties of mozzarella cheese using lactic acid bacteria of traditional Quchan cheese

2021 ◽  
Vol 18 (120) ◽  
pp. 111-119
Author(s):  
Maliheh Rahimzadeh ◽  
Vahid Hakimzadeh ◽  
Ahmad Nasiri Mahalati ◽  
◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Properties ◽  
Mozzarella Cheese

Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour

2016 ◽  
Vol 96 (11) ◽  
pp. 3897-3905 ◽  
Author(s):  
Ilona Stefańska ◽  
Katarzyna Piasecka-Jóźwiak ◽  
Danuta Kotyrba ◽  
Magdalena Kolenda ◽  
Krystyna M Stecka
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Flour ◽  
Allergenic Proteins ◽  
Hydrolysis Of ◽  
Selection Of

HYDROLYSIS OF MAJOR DAIRY PROTEINS BY LACTIC ACID BACTERIA FROM BULGARIAN YOGURTS

2007 ◽  
Vol 31 (5) ◽  
pp. 680-702 ◽  
Author(s):  
IRENA TZVETKOVA ◽  
MICHÈLE DALGALARRONDO ◽  
SVETLA DANOVA ◽  
ILIA ILIEV ◽  
ISKRA IVANOVA ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Proteins ◽  
Hydrolysis Of
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