Impact of Pre-Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry-Fermented “Salchichón” Sausage with Different Ripening Processes

For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds.

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The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

Food Chemistry ◽

10.1016/j.foodchem.2017.09.037 ◽

2018 ◽

Vol 242 ◽

pp. 412-420 ◽

Cited By ~ 70

Author(s):

Dawei Yu ◽

Yanshun Xu ◽

Joe M. Regenstein ◽

Wenshui Xia ◽

Fang Yang ◽

...

Keyword(s):

Grass Carp ◽

Refrigerated Storage ◽

Ctenopharyngodon Idellus ◽

Flavor Quality

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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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Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

Food and Nutrition Sciences ◽

10.4236/fns.2012.32030 ◽

2012 ◽

Vol 03 (02) ◽

pp. 207-211 ◽

Cited By ~ 5

Author(s):

Oluwafunmilayo Adeniran ◽

Olusegun Atanda ◽

Mojisola Edema ◽

Olusola Oyewol

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Cultures ◽

Soaking Time

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Effect of lipolytic starter cultures on ripening and quality of Turkish type fermented sausages (sucuk)

Current Opinion in Biotechnology ◽

10.1016/j.copbio.2011.05.303 ◽

2011 ◽

Vol 22 ◽

pp. S97

Author(s):

Enver Baris Bingol ◽

Funda Yilmaz ◽

Hasret Yardibi ◽

Osman Yesil ◽

Gulay Merve Oz ◽

...

Keyword(s):

Starter Cultures ◽

Fermented Sausages

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Study of the influence of the composition of the nutrient mixture and the type of starter microorganisms on the fermentation activity of starter cultures and the quality of pastry products

Backing in Russia ◽

10.37443/2073-3569-2021-1-1-6-10 ◽

2021 ◽

Vol 1 (1) ◽

pp. 6-10

Author(s):

L.I. Kuznetsova ◽

◽

M.S. Burykina ◽

O.A. Savkina ◽

O.I. Parakhina ◽

...

Keyword(s):

Starter Cultures

В статье приведены исследования влияния разных видов заквасок на качество сдобных хлебобулочных изделий. Целью работы являлось исследование влияния различных факторов (видов микроорганизмов и состава питательной смеси) на биотехнологические свойства и бродильную активность разных видов пшеничных заквасок и качество сдобных хлебобулочных изделий, приготовленных с их использованием. Исследования проводились в Санкт-Петербургском филиале ФГАНУ НИИХП в рамках темы государственного задания № 2593-2014-0018 «Разработать научные основы формирования микробных композиций и биосистем на их основе, обеспечивающих высокое качество и безопасность хлебобулочных изделий». Объектами исследования служили пять вариантов пшеничных заквасок, приготовленные на разных микробных композициях с внесением осахаренной заварки и без нее, а также сдоба витая, приготовленная с использованием заквасок как с прессованными дрожжами, так и без них. Получены экспериментальные данные по влиянию состава питательной смеси и микробных композиций на качество заквасок. Установлено влияние закваски на физико-химические показатели сдобных изделий. Проведенные исследования показали возможность применения заквасок жидкой пшеничной с заваркой и «Грантум» для выработки сдобных изделий без применения хлебопекарных дрожжей.

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Low-Temperature Activity of Lactic Streptococci Isolated from Cultured Buttermilk

Journal of Food Protection ◽

10.4315/0362-028x-45.13.1208 ◽

1982 ◽

Vol 45 (13) ◽

pp. 1208-1211 ◽

Cited By ~ 5

Author(s):

STEVEN L. HOGARTY ◽

JOSEPH F. FRANK

Keyword(s):

Low Temperature ◽

Skim Milk ◽

Potential Effect ◽

Starter Cultures ◽

Streptococcus Lactis ◽

Streptococcus Cremoris ◽

Generation Times ◽

Significant Difference ◽

Selection Of

Psychrotrophic and mesophilic lactic streptococci were isolated from commercial cultured buttermilk to determine their potential effect on the quality of this product. These isolates consisted primarily of Streptococcus lactis subsp. diacetylactis, with S. lactis, Streptococcus cremoris, and Leuconostoc spp. also being present. Psychrotrophic isolates of S. lactis subsp. diacetylactis were compared to mesophilic isolates in regard to their ability to grow and reduce diacetyl in acidified milk (pH 4.7) incubated at 7°C. There was no significant difference detected in the ability of the two groups to reduce diacetyl (P<.05). The mesophilic isolates grew more rapidly in acidified refrigerated milk than did the psychrotrophs, indicating that the psychrotrophic isolates were more acid sensitive. The psychrotrophic isolates exhibited generation times of 9 to 11 h when grown in skim milk (pH 6.7) at 7°C. Both psychrotrophic and mesophilic strains of S. lactis subsp. diacetylactis could rapidly reduce diacetyl in refrigerated acidified milk. The results of this study suggest that procedures for selection of starter cultures for buttermilk manufacture should be improved.

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