The use of acidophilus bacterium for cheese cheddaring

BIO Web of Conferences ◽

10.1051/bioconf/20201700180 ◽

2020 ◽

Vol 17 ◽

pp. 00180

Author(s):

Veronika A. Bychkova ◽

Olga S. Utkina ◽

Elena V. Achkasova

Keyword(s):

Thermomechanical Processing ◽

Starter Culture ◽

Starter Cultures ◽

Chemical Parameters ◽

Cheese Making ◽

Physico Chemical

One of the promising technologies for cheese making is cheddaring of cheese mass; it is desirable that the cheddaring takes place as soon as possible. The article considers the possibility of using acidophilus bacillus to intensify the cheddaring process. As starter cultures, the bacterial concentrate AiBi LcLS 30.11 and sourdough of acidophilus bacillus with inviscid BK-Uglich-ANV in a ratio of 5:1 were used. The cheddarization of cheese mass using a starter culture with acidophilus bacillus took 3 hours, while the cheddarization time was reduced by 2–4 hours. The optimum acidity of the serum is 65–70 ° T (pH 5.45–5.50), the thermomechanical processing requires water. Cheese produced using acidophilus bacterium meets the organoleptic and physico-chemical parameters.

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Monitoring the physico-chemical parameters of cabbage heads during fermentation: the impact of fermentation conditions and cabbage varieties

Acta periodica technologica ◽

10.2298/apt1849031d ◽

2018 ◽

pp. 31-41

Author(s):

Mirna Draskovic ◽

Anita Vakula ◽

Zdravko Sumic ◽

Tatjana Danicic ◽

Marija Jokanovic ◽

...

Keyword(s):

Fermentation Process ◽

Color Change ◽

Ph Value ◽

Sugar Content ◽

Starter Culture ◽

Nacl Solution ◽

Chemical Parameters ◽

Fermentation Conditions ◽

Physico Chemical ◽

The Impact

The influence of different fermentation conditions and cabbage hybrids and variety, ?Tenacity?, ?Bravo? and ?Futoski?, on physico-chemical properties of cabbage heads was studied in this research. Experiment was set up in industrial conditions. Samples 1T, 4B and 7F were obtained by spontaneous fermentation with 3.3% NaCl solution, samples 2T, 5B and 8F were obtained with brine from previous cabbage fermentation and samples 3T, 6B and 9F were treated with 100 mL of lactic-acid starter culture onto 3.3% NaCl solution. Previous cabbage fermentation was done with 3.3% of salt solution and final percentage of salt in brine used for investigation was 2.57%. Cabbage samples were taken after 0, 3, 6, 12, 24 days and at the end of fermentation process (44th day for one group of samples and 55th day for the other) in order to determine total color and texture changes. Temperature and pH value were analyzed during the fermentation process, while water activity (aw) and total sugars content were analyzed for raw cabbage samples and on the last fermentation day. 44th day was determined as the end of fermentation for six samples, and 55th day for three samples, by measuring remaining sugar content. Considering into account all obtained results and fermentation conditions, sample 9F shown the best properties at the last fermentation day in terms of investigated physico-chemical parameters. aw value, shear force, total color change, pH value and total sugar content of this sample on the last fermentation day were 0.958, 14672 g, 8.46, 3.45 and 0.92%, respectively.

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Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

Applied Sciences ◽

10.3390/app11177864 ◽

2021 ◽

Vol 11 (17) ◽

pp. 7864

Author(s):

Emilia Janiszewska-Turak ◽

Weronika Kołakowska ◽

Katarzyna Pobiega ◽

Anna Gramza-Michałowska

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Chemical Properties ◽

Starter Cultures ◽

Physico Chemical ◽

Natural Colorants ◽

Fermented Vegetables ◽

Physical And Chemical ◽

Selection Of

Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.

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Development of the technology of «Mozzarella» goat cheese with specified functional properties

New Technologies ◽

10.47370/2072-0920-2021-17-5-53-64 ◽

2021 ◽

Vol 17 (5) ◽

pp. 53-64

Author(s):

Z. N. Khatko ◽

M. A. Gasheva ◽

S. K. Kudainetova

Keyword(s):

Technological Process ◽

Functional Properties ◽

Thermomechanical Processing ◽

Starter Culture ◽

Goat Milk ◽

Starter Cultures ◽

Farm Animals ◽

Cow Milk ◽

Mozzarella Cheese

The article shows the prospects for the production of Mozzarella cheese of goat milk and dry sourdough. Cheese contains vital nutritional components, they are biologically complete and play an important role in the diet. Searching for new resources is an urgent problem. The solution may be to expand the range of cheeses not only of cow milk, but also of other farm animals, for example, goats. Their milk is absorbed faster and is used in medical and preventive nutrition. On the consumer market goat milk products are mainly represented by farms, and their range is small. The authors carried out the research on the selection of starter cultures containing probiotic cultures from bifidobacteria, acidophilus bacillus and thermophilic streptococcus, to optimize the technological process for the production of Mozzarella cheese based on goat milk. These cultures represent a beneficial microflora that inhabits the human body, helping to absorb nutrients and digest food. An important quality of probiotics that ensures their physiological effect is their high growth rate and compatibility with other microorganisms present in the gastrointestinal tract. It has been found that all the studied samples of goat milk in terms of composition have indicators that meet the requirements of GOST for goat milk. Comparative analysis of cow and goat milk has shown predominant indicators of the quality of goat milk in comparison with cow milk. The processes of coagulation and fermentation of goat milk under the influence of various starter cultures have been studied. The use of ABT-5-Probio-TecTM probiotic starter culture, which accelerates the technological process and imparts functional properties to the product, has been substantiated. The possibility of using goat milk in the production of cheeses with cheddaring and thermomechanical processing has been proven. Microscopic examination of a sample of Mozzarella cheese on ABT-5 sourdough has shown that bifidobacteria survive after heat treatment at high temperatures.

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Influence of fat content and starter cultures on the quality of fermented dairy products

Acta periodica technologica ◽

10.2298/apt1546055i ◽

2015 ◽

pp. 55-63

Author(s):

Mirela Ilicic ◽

Spasenija Milanovic ◽

Dajana Hrnjez ◽

Katarina Kanuric ◽

Vladimir Vukic ◽

...

Keyword(s):

Dairy Products ◽

Starter Culture ◽

Fat Content ◽

Starter Cultures ◽

Chemical Quality ◽

Textural Characteristics ◽

Physico Chemical ◽

Fermented Dairy Products ◽

Fermented Dairy

The objective of this study was to investigate the effect of fat content and type of the starter culture (traditional or probiotic) on physico-chemical quality, rheological and textural characteristics of the fermented dairy products during 14 days of storage. Seven different fermented dairy products of two different groups: stirred and set yoghurts were used in this study. The rheological and textural characteristics of the analyzed type of fermented dairy products after the production and during storage are dependent on the chemical composition, particularly fat content.

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

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

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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