Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese

The effect of the starter culture, temperature of curdling and processing technology on the composition, cheese yield and process optimization of Macedonian White cheese (MWC) was studied during 60 days of ripening in brine. Three treatments of cheese were made using current technological process and yogurt as starter-culture gained along processing of previous day (MWCK), freeze dried culture of L?ctobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus 3:1; F-DVS YF-3331 Yo-Flex version: 2 PI-EU-EN (MWC?1), and (MWC?2) with same starter culture as previous but whith 5 minute earlier processing of curd and temperature of curdling at 39?C. As ripening progressed, titratable acidity (?SH), salt and protein contents of the (MWC?2) treatment continuously increased, whereas their fat-in-dry-matter and lactose contents decreased. In same production conditions depending on the used temperature. Way of processing and starter cultures the cheese from (MWC?2) treatment was with highest acidity of 66.63 + 2.73oSH until the end of ripening of the cheese. Moisture of cheeses remained stable during ripening. The pH of cheese at the 1 day of ripening, which decreased by increasing the temperature of curdling (5.03, 5.11 and 5.00 for MWCK, MWC?1 and MWC?2, respectively), significantly (P < 0.05) affected most of the chemical characteristics of cheese. The content of salt at the end of storage at (?1) and (?2) variant is 5.23 + 0.31 and 5.52 + 0.31 respectively. Higher temperature of curdling decreased moisture and pH, whereas cheese protein content increased. The consumption of milk for production of a 1 kilogram of cheese ranged from 7.8 to 8.3 liters of milk. It was concluded that starter cultures have possstively influenced and improved the quality of white cheese.

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Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

Journal of Food Quality ◽

10.1155/2018/8051435 ◽

2018 ◽

Vol 2018 ◽

pp. 1-13 ◽

Cited By ~ 5

Author(s):

Erin K. McMurtrie ◽

Suzanne D. Johanningsmeier

Keyword(s):

Calcium Chloride ◽

Storage Time ◽

Starter Culture ◽

Potassium Sorbate ◽

Quality Improvements ◽

Acid Fermentation ◽

Industrial Fermentation ◽

Color Differences ◽

Process Controls

Commercial cucumber fermentation produces large volumes of salty wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride (CaCl2) brining process. Fermentation conducted in calcium brines (0.1 M CaCl2, 6 mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production variables included commercial processor(n=6), seasonal variation (June–September, 2 years), vessel size (10,000–40,000 L), cucumber size (2.7–5.1 cm diameter), and bulk storage time (55–280 days). Cucumber mesocarp firmness, color, bloater defects, pH, and organic acids were measured. Complete lactic acid fermentation was achieved, resulting in terminal fermentation pH values of 3.23 ± 0.09 and 3.30 ± 0.12 for CaCl2and NaCl processes, respectively. On average, CaCl2brined, fermented cucumbers were 1.8 N less firm, which remained significant in the finished product(P<0.0001). Color differences evidenced by higher hue and lower chroma values(P<0.0269)were consistent with increased photooxidation in CaCl2brined cucumbers. Commercial implementation of CaCl2brines for cucumber fermentation in open tanks variably resulted in texture and color defects that can impact product quality. Additional research is needed to understand the atypical softening observed at the commercial scale and identify process controls for quality improvements.

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The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.03615 ◽

2018 ◽

Vol 21 (0) ◽

Cited By ~ 2

Author(s):

Claudia Fieira ◽

João Francisco Marchi ◽

Daiana Marafão ◽

Alexandre da Trindade Alfaro

Keyword(s):

Sodium Chloride ◽

Starter Culture ◽

Microbiological Quality ◽

Sodium Content ◽

Starter Cultures ◽

Partial Replacement ◽

High Sodium ◽

Cured Meat ◽

The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

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Perubahan Komposisi Kimiawi Produk Yogurt dengan Penambahan Kalsium Karbonat pada Kultur Starter Campuran

Jurnal Natur Indonesia ◽

10.31258/jnat.17.1.5-12 ◽

2017 ◽

Vol 17 (1) ◽

pp. 5

Author(s):

Agus Safari ◽

Sarah Fahma Ghina ◽

Sadiah Djajasoepena ◽

O. Suprijana ' ◽

Ida Indrawati ◽

...

Keyword(s):

Lactic Acid ◽

Calcium Carbonate ◽

Chemical Composition ◽

Lactic Acid Bacteria ◽

Acid Content ◽

Soluble Protein ◽

Starter Culture ◽

Lactobacillus Bulgaricus ◽

Bacteria Culture

Mixed lactic acid bacteria culture is commonly used in yogurt production. In the present study, two lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) was used as starter culture. Calcium carbonate was added to the starter culture to increase the quality of mixed starter culture of L. bulgaricus and S. thermophillus with ratio of 4:1. The present study was directed to investigate the chemical composition of mixed starter culture with and without calcium carbonat addition. Furthermore, the effect of each starter culture on yogurt product chemical composition was also examined. The pH, lactose, soluble protein and acid content was determined as chemical composition parameters. For starter culture without calcium carbonate addition, the yogurt has pH, lactose, soluble protein and acid content of 4.18–4.39, 4.18–4.39% w/v, 2.88–4.36% w/v and 0.82–0.99% w/v, respectively. While for starter culture with calcium carbonate addition, the yogurt product has pH, lactose, soluble protein and acid content of 4.26–4.37, 1.47–1.75% b/v, 3.42–4.95% w/v and 0.86–1.11% w/v, respectively. Addition of 0.05% w/v calcium carbonate to mixed starter culture gave effect on lactose consumption, where it still can convert lactose to lactic acid up to 45 days of storage. Furthermore, the yogurt product made with starter culture with calcium carbonate addition has higher soluble protein content compared to yogurt made with starter culture without calcium carbonate addition

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Bacterial inoculant effect on quality of alfalfa silage and haylage

Biotechnology in Animal Husbandry ◽

10.2298/bah1901085d ◽

2019 ◽

Vol 35 (1) ◽

pp. 85-96

Author(s):

Snezana Djordjevic ◽

Violeta Mandic ◽

Nikola Djordjevic ◽

Biljana Pavlovic

Keyword(s):

Lactic Acid ◽

Nutritive Value ◽

Starter Culture ◽

Livestock Production ◽

Forage Legumes ◽

Acid Fermentation ◽

Cattle Farm ◽

Fermentation Parameters ◽

High Level

Using of silage and haylage of forage legumes in ruminant nutrition and promotion of promoting proper forage conservation techniques should be an important strategy in livestock production in our country. Forage legumes are difficult to ensile, so it is necessary to apply the starter culture of selected strains of lactic acid bacteria that support the ensiling process and prevent bacterial butyric fermentation and thus contribute to the preservation and improvement of silage and haylage quality. In this paper, the influence of bacterial inoculant ?Silko for alfalfa? on the quality of silage and haylage of alfalfa in two separate trials is presented. The inoculant is a combination of homofermentative lactic bacteria Lactobacillus plantarum and Pediococcus spp. The first-cut alfalfa in the second year was used for silage and haylage. The silage was examined in mini-silos in the laboratory, and the haylage at the cattle farm where the plant material was cuts were collected in experimental silo bags. The treatments were control (untreated silage, i.e. haylage) and silage, i.e. haylage treated with inoculant ?Silko for alfalfa? (rate of 5 ml t-1 fresh material). The silages were analyzed after 90 days, and haylage after 40. The inoculant ?Silko for alfalfa? has been found to maintain the nutritive value of silage and haylage and to improve their chemical, energy and fermentation parameters relative to the control. Since ?Silko for alfalfa? positively affects the correct lactic acid fermentation of silage and haylage and contributes to a lesser loss of nutritional value and energy it is expected that it can promote a high level of productivity of ruminants, and thus contribute to the growth of profit in livestock production.

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Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus

HAYATI Journal of Biosciences ◽

10.4308/hjb.29.1.87-96 ◽

2021 ◽

Vol 29 (1) ◽

pp. 87-96

Author(s):

Kirana Sanggrami Sasmitaloka ◽

Hernani Hernani

Keyword(s):

Fermentation Process ◽

Starter Culture ◽

High Quality ◽

Soaking Time ◽

White Pepper ◽

Randomized Design ◽

Short Period ◽

Study Characteristics ◽

Completely Randomized Design

Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time. This research aimed to study characteristics of white pepper through a fermentation process by addition of combination isolates of Acetobacter sp., B. subtilis, and B. cereus. After threshing, 2 kg of fresh pepper berries was soaked in water mixed with starter culture. The experiment used a completely randomized design, two replications. The treatment consisted of: A) starter culture ratio of Acetobacter sp.: B. subtillis: B. cereus (A1 = 0:0:0; A2 = 1:1:1; A3 = 2:1:1; A4 = 1:2:1; and A5 = 1:1:2) and soaking time (B1 = 5 and B2 = 7 days). Fermented pepper was decorticated, washed, and dried. The best treatment was fermented for 7 days with the combination isolates of Acetobacter sp., B. subtilis, and B. cereus with ratio 2:1:1. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine and essential oil contents and TPC of 5.95%, 2.95% and 1.1 x 102 CFU/g, respectively. This process is expected to generate high quality of white pepper in a short soaking time.

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Nutritional quality of green beans (var. Tuf) fermented with starter culture

International Journal of Food Sciences and Nutrition ◽

10.3109/09637489609028559 ◽

1996 ◽

Vol 47 (1) ◽

pp. 35-40 ◽

Cited By ~ 1

Author(s):

A. P. Mnkeni ◽

K. Gierschner ◽

E. E. Maeda

Keyword(s):

Nutritional Quality ◽

Starter Culture ◽

Green Beans

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Studies on the manufacture of sweet cream starter butter: II. Effect of variation in proportion of starter added to cream

Journal of Dairy Research ◽

10.1017/s0022029900010165 ◽

1960 ◽

Vol 27 (1) ◽

pp. 91-102 ◽

Cited By ~ 2

Author(s):

F. H. McDowall ◽

J. A. Singleton ◽

B. S. Le Heron

Keyword(s):

Lactic Acid ◽

Low Temperatures ◽

Starter Culture ◽

Skim Milk ◽

Ph Values ◽

Commercial Scale ◽

Increase With Increase ◽

Keeping Quality ◽

Higher Temperature

SummaryProduction of diacetyl and acetoin by starters in cold skim-milk and cream was shown to increase with increase in the proportion of starter culture added, with some limitations at the higher rates of starter addition.With Streptococcus diacetilactis starter in skim-milk at 50°F the relation between proportion of starter added and production of diacetyl was linear up to addition at the 4% level, whereas at 43°F it was approximately linear up to the 10% level. At both 50 and 43°F the relation between the proportion of starter added and the production of acetoin was linear up to the 10% level.With Camb starter in skim-milk at both 50 and 43°F there were regular increases in production of diacetyl up to the 4% level of addition, but only minor changes thereafter with increase in the proportion of starter added up to 10%. At both temperatures the maximum production of acetoin was reached with the 7% rate of addition.Production of diacetyl and acetoin in skim-milk was greater at 50°F than at 43°F with both starters for all proportions up to 10%, and it was greater for Str. diacetilactis than for the mixed cultures.Except at the higher rates of addition of starter and at the higher temperature there were no concomitant increases in the acidity of the milk or lowering of the pH values. It appears that at low temperatures production of diacetyl by starters in sweet milk and cream proceeds independently of production of lactic acid.Similar results were obtained in a series of experimental buttermaking trials and some small commercial-scale trials, in which varying proportions of starter were added to creams after pasteurizing and before holding overnight for churning. With the cream-holding temperatures used, mainly 40–50°F, the pH values of the butters were not appreciably lowered by the starter additions to the cream. At all the rates of addition there were with Str. diacetilactis starter higher contents of diacetyl in the butter than with Camb starter. There was no indication of any relationship between the proportion of starter added and the keeping quality of the butter.

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