218. Starter cultures for cheese manufacture. Maintenance of acid-producing activity in cultures of lactic streptococci

1939 ◽  
Vol 10 (1) ◽  
pp. 120-132 ◽  
Author(s):  
H. R. Whitehead ◽  
G. J. E. Hunter
Keyword(s):  
New Zealand ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Field Trials ◽  
Starter Cultures ◽  
Single Strain ◽  
The Past ◽  
Lag Period ◽  
Cheese Curd ◽  
Correct Technique

Single-strain cultures of streptococci used as “starters” in Cheddar cheese manufacture in New Zealand frequently suffered failure due to the apparently spontaneous appearance of bacteriophage. The trouble was cured at the Institute experimental factory by increasing the inoculum used in the starter culture from about 0·2% to 1·0–1·6%. The culture then showed a regular activity in the cheese vat from day to day for long periods of time. Field trials during the past two years have indicated that single strain cultures can be maintained for long periods also in commercial factories if the correct technique is practised.The theory is postulated that the effect of heavy inoculation in eliminating the spontaneous appearance of bacteriophage is due to the more rapid growth of the streptococci when they are transferred to each new batch of milk, i.e. to the shortening of the lag period. Bacteriophage tends to appear whenever the lag period is prolonged as a result of light inoculation, low incubation temperature, and aeration or ageing of the milk medium. Until more is known of the nature of phage it is not possible to suggest why a prolonged lag period in the initiation of growth should favour the appearance of phage.Under commercial conditions failures of starters occur from time to time due to faulty technique which permits the entry into cultures of extraneous phage. The source of the contamination is most probably the whey from cheese vats, since it has been shown that phage commonly occurs in the whey even in vats where acid develops quite normally within the the cheese curd. A recent case of failure, which appears to be due to some milk abnormality, indicates that there are some milk supplies in which the heavy inoculation technique described in this paper is not completely effective in preventing the appearance of bacteriophage.

Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

1995 ◽  
Vol 58 (1) ◽  
pp. 62-69 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Detectable Effect ◽  
Agar Media ◽  
Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

THE PREDICTION OF THE NUTRIENT REQUIREMENTS OF PASTURE

1963 ◽  
pp. 51-58
Author(s):  
I.L. Elliott
Keyword(s):  
New Zealand ◽  
Field Trial ◽  
Nutrient Deficiency ◽  
Field Trials ◽  
Soil Types ◽  
Nutrient Requirements ◽  
Laboratory Examination ◽  
The Past

Up to the present we have been dependent for our knowledge of the nutrient requirements of New Zealand soils largely on the results of field trials established on. classified soil types, At the same time there has been much laboratory examination both of soils and pastures in connection with these trials. Although the field trial has served us well in the past and will probably always be regarded as the final arbiter in deciding the presence or absence of nutrient deficiency, it must be admitted that it has some drawbacks.

The survival of Pediococcus acidilactici (0110 TAT-1), Lactobacillus casei (NRRL-B 1922) and Listeria monocytogenes (ATCC 1194) on the Curing Types

2016 ◽  
Vol 6 (1) ◽  
pp. 34-38
Author(s):  
Happy Nursyam ◽  
Widjanarko S B ◽  
Sukoso Sukoso
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Starter Cultures ◽  
Pediococcus Acidilactici ◽  
Fermented Sausage ◽  
Liquid Smoke

Lactic acid bacteria (LAB) consist of four genera, namely Lactobacillus, Leuco-nostoc, Pediococcus, and Streptococcus. Pediococcus and Lactobacillus are used as starter cultures in the processing of fermented food products such as sour milk, shrimp paste and fermented sausage. . The use of starter culture is intended to speed up the fermentation process as well as inhibiting the growth of other pathogenic bacteria. Common LAB are gram-positive, do not have spores, cocci or bacilli, and produce lactic acid from the fermenta-tion of carbohydrates. Antimicrobial components produced by LAB can inhibit the growth of pathogenic bacteria in fermented products, for example Pediocin produced by P. acidilactici and Lactasin by L. casei. Fermented meat products may possibly be contaminated by Listeria monocytogenes if the implementation is not hygienic. In fermented sausage processing, commonly used preservatives are: NaCl, NaNO2, NaNO3, liquid smoke, pH, and lactic acid. The purpose of this study was to determine the survival of Pediococcus acidilactici, Lactobacillus casei, and Listeria monocytogenes in some kind of curing with different concentrations. The method used is descriptive, where data are shown as mean ± STD. The results showed that P. acidilactici, L. ca-sei, and L.monocytogenes can survive at a rate of NaCl 0-3%; NaNO2 0-100 ppm; NaNO3 0-200 ppm; liquid smoke 0-4%; pH 3 - 5.6; and the incubation temperature of 5-50 °C.

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 The influence of incubation temperature and starter culture type on physical properties of ayran

2021 ◽  
Vol 45 (1) ◽  
pp. 102-117
Author(s):  
Firuze Emilia Ergin
Keyword(s):  
Physical Properties ◽  
Apparent Viscosity ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Storage Period ◽  
Starter Cultures ◽  
Power Law Model ◽  
Measurement Temperature ◽  
Consistency Coefficient ◽  
And Storage

In this study, the effects of the incubation temperature and type of starter culture on the physical properties, including graininess and visual roughness, of ayran were determined. Ayran samples were produced from milk inoculated with two different starter cultures (Yo-Mix 410, Yo-Mix 883) and incubated at temperatures of 37 or 45°C, and then stored at 4°C for 15 days. As incubation temperature decreased the number and perimeter of grains and syneresis decreased and the amount of exopolysaccharide (EPS) increased in ayran samples. The high amount of EPS resulted in low syneresis value, the number and perimeter of grains and visual roughness in ayran samples. The apparent viscosity and consistency coefficient values of ayran samples produced from milk incubated at 37°C were higher than those from milk incubated at 45°C. The Power law model was found more satisfactory to describe flow behaviour of all ayran samples. The rheological properties of ayran samples changed with measurement temperature. As the measurement temperature increased from 5°C to 15°C, the apparent viscosity and consistency coefficient values of ayran samples were significantly decreased. The activation energy values for apparent viscosity of ayran samples varied depending on the incubation temperature, type of starter culture and storage period.

scholarly journals Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations

2015 ◽  
Vol 81 (18) ◽  
pp. 6166-6176 ◽  
Author(s):  
Esther Meersman ◽  
Jan Steensels ◽  
Tinneke Paulus ◽  
Nore Struyf ◽  
Veerle Saels ◽  
...  
Keyword(s):  
Starter Culture ◽  
Field Trials ◽  
Pilot Scale ◽  
Temperature Tolerance ◽  
Breeding Strategy ◽  
Starter Cultures ◽  
Content Type ◽  
Fermentation Capacity ◽  
Spontaneous Fermentations

ABSTRACTCocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selectedSaccharomyces cerevisiaestrains, we developed robust hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate showed that some of the cocoa batches that were fermented with specific starter cultures yielded superior chocolate. Taken together, these results describe the development of robust yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production.

322. Bacteriophage infection in cheese manufacture

1945 ◽  
Vol 14 (1-2) ◽  
pp. 64-80 ◽  
Author(s):  
H. R. Whitehead ◽  
G. J. E. Hunter
Keyword(s):  
New Zealand ◽  
Gradual Increase ◽  
Starter Culture ◽  
Starter Cultures ◽  
Phage Infection ◽  
Commercial Practice ◽  
Bacteriophage Infection ◽  
Sequence Of Events ◽  
Farm Equipment

1. Previous work on bacteriophage infection of starters as a cause of slow acid development in cheese manufacture is reviewed. Air-borne phage seems to be the form of infection which is most insidious and most difficult to exclude. Hypotheses are developed to explain the sequence of events observed in commercial practice. The spread of phages as dust or droplet infections seems to explain the gradual increase of trouble with a given starter culture within a single factory and also throughout an entire dairying district.2. When phage is established in the surroundings of a dairy factory a cycle of infection can develop. Besides the air-borne droplet infection there may be daily reinfection of cheese milk from incompletely sterilized factory and farm equipment which comes into contact with the milk. A description is given of methods which have been used to determine in any given case whether slow acid development is due to phage infection of the starter itself or to infection of the milk from factory or farm utensils.3. The problem of preventing phage infection of the starter culture is fully discussed. The extent of the air-borne infection to be guarded against is indicated. The equipment which has so far been developed in New Zealand for the aseptic handling of starter cultures is described in detail. The most promising lines of development are indicated.

Development of yogurt with bioactive molecules

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
J. Deepa ◽  
P. Rajkumar ◽  
P. Preetha
Keyword(s):  
Process Parameters ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Aloe Vera ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Starter Cultures ◽  
Bioactive Molecules ◽  
Total Solids

Bioactive yogurt an innovative functional dairy food refers to the incorporation of bioactive components from aloe vera to promote better health. The process parameters like incubation temperature, percentage of (total solids, starter culture and bioactive component) were optimized based on the incubation time and quality of the developed bioactive yogurt. The optimized process parameters were 4 hours Incubation time, 43°C Incubation temperature, 23 % Total Solids, 1 % Aloe vera and 2 % Starter cultures (L.lactis : L.acidophilus). The quality parameters such as hardness, firmness, cohesiveness, consistency and the index of viscosity of bioactive yogurt were found to be 10.5 g, 69.97 g, -17.29 g, 366.29 g mm, -5.89 g mm respectively. The pH and the titratable acidity were found to be 4.59 and 0.96, respectively. The microbial analysis revealed that the bioactive yogurt had a shelf life of 12 days under refrigerated condition with overall acceptability of 7.

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.

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