scholarly journals Quality of Quarg produced by probiotics application

2004 ◽  
pp. 37-48 ◽  
Author(s):  
Spasenija Milanovic ◽  
Mirela Panic ◽  
Marijana Caric
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Good Health ◽  
Sensory Properties ◽  
Point Of View ◽  
Starter Cultures ◽  
Maximum Score ◽  
Fresh Cheese ◽  
Shelf Stable

Quarg is a soft fresh cheese which is characterised by nutritive and energy value. Presence of essential milk components and usage of various starter cultures, most important of which are probiotics, contribute to the increase of the consumers, interest because of great health effects. In addition to their nutritive and economic importance, probiotics are important from technological point of view, as well. Therefore, the possibilities of probiotic Quarg manufacture, the effect of probiotics, traditional starter culture and their combination, on Quarg quality have been investigated in this study. Quarg was produced of milk with 2.5% and 4.2% fat content. The obtained results showed significant differences in chemical composition physical and sensory properties and shelf-life of the produced cheese samples. From 10 samples produced, 2 samples were of excellent sensory properties and have been evaluated with maximum score. All samples were shelf-stable 5 weeks, while decrease of pH value was insignificant during 30 days of storage at below 4?C. Different kinds of Quarg, produced by use of probiotics, could be used by all consumers categories having beneficial effect on intestinal function and promoting good health because of probiotic bacteria presence.

scholarly journals The effect of two starter cultures on some chemical and sensory properties of Macedonian traditional sausage

2021 ◽  
Vol 9 (3) ◽  
pp. 245-252
Author(s):  
Monika Stojanova ◽  
Dragutin Đukić
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Negative Effects ◽  
Staphylococcus Carnosus ◽  
Swiss Chard ◽  
Safe Product ◽  
Favorable Conditions ◽  
Reducing Bacteria

The aim of this study is to monitor the effect of two starter cultures on some chemical and sensory properties of industrially produced Macedonian traditional sausage. The research covered three variants: Variant 1: Control variant (conventionally produced Macedonian traditional sausages using nitrite salt and powdered acerola); Variant 2: Macedonian traditional sausages where the basic formulation was enriched by addition of starter culture CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola; Variant 3: Macedonian traditional sausages where the basic formulation was enriched by addition of starter cultures CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) and BLC-78 (Pediococcus acidilactici + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola. Starter cultures have a positive effect on changing the pH value of sausages, which creates favorable conditions for the development of the desired microflora. In the sausages from variant 2 the value for water activity is constant, and the largest decrease was determined in the variant 3. Nitrate-reducing bacteria in combination with a natural source of nitrates (Swiss chard powder and leek) are a suitable substitute for nitrite salt, thus eliminating its negative effects on consumer health. According to the obtained results, with the use of the starter culture CS-300 good quality of the sausages is achieved. At the same time a safe product is obtained where the use of nitrite salt is completely eliminated.

scholarly journals Physicochemical properties of honeybee pollen enriched acidophilus milk and probiotic yoghurt

2015 ◽  
pp. 45-54 ◽  
Author(s):  
Jovana Glusac ◽  
Milka Stijepic ◽  
Spasenija Milanovic ◽  
Dragica Djurdjevic-Milosevic
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Starter Culture ◽  
Sensory Properties ◽  
Fermentation Time ◽  
Positive Effects ◽  
Lactic Acid Content ◽  
Fat Level ◽  
And Storage

The aim of this work was to examine the possibility of preparation of acidophilus milk and probiotic yoghurt by processing of milk (1%, 2.8% and 3.2% w/w fat) enriched with honeybee pollen (0.6% w/w). The quality of produced fermented milks was followed by comparing pH value during fermentation and storage time, as well as of lactic acid content and sensory properties during 14 days of storage. Fermentation time was influenced more the type of the starter culture than by honeybee pollen addition or fat level. The addition of honeybee pollen increased the production of lactic acid, regardless of the fat level. The effects of different starters (L. acidophilus LA-5, S. thermophilus and L. Delbrueckii ssp. bulgaricus) on the production of lactic acid were also different, but not as obvious as that due to pollen addition. The obtained results revealed that honeybee addition had positive effects on the physicochemical and sensory properties of produced acidophilus milk and probiotic yoghurt.

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

2018 ◽  
Vol 21 (0) ◽  
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.

scholarly journals SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

2020 ◽  
Vol 58 (2) ◽  
pp. 128-137
Author(s):  
Deni Kostelac ◽  
Ivančica Delaš ◽  
Jadranka Frece ◽  
Marko Jelić ◽  
Iva Čanak ◽  
...  
Keyword(s):  
Solid Phase ◽  
Starter Culture ◽  
Principal Component ◽  
Aroma Compounds ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Probiotic Bacteria ◽  
Gas Chromatography Mass Spectrometry ◽  
Traditional Cheese ◽  
Principal Component Analyses

Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of starter cultures. Addition of beneficial probiotic cultures to numerous dairy products has documented advantages. Effects that the addition of probiotic bacteria to traditional cheese have on aroma compounds and sensory properties have not been fully investigated. The aim of this study is to determine the sensory properties and differences in the aromatic profiles between cheese samples ripened in a lambskin sack, produced traditionally without the addition of any starter culture, or with the addition of probiotic bacteria. Experimental approach. In this study, cheese in a sack was produced with the addition of probiotic cultures Lactobacillus plantarum B and L. lactis ssp. lactis S1. During ripening volatile aroma compounds were analysed with a solid-phase microextraction gas chromatography-mass spectrometry. Sensory properties were evaluated by trained tasters who are familiar with the traditional taste of the cheese from a sack. The results of aroma composition and taste scores were then compared using factorial and principal component analyses. Results and conclusions. Chromatography showed differences in the composition of aroma compounds and the sensory properties between the cheese produced with Lactobacillus starter cultures and the control cheese, traditionally produced without a starter culture. The addition of probiotic cultures L. plantarum B and L. lactis ssp. lactis S1 resulted in products with better sensory properties and chemical profile of volatile aromatic compounds. Novelty and scientific contribution. This study investigates the usage of naturally present probiotic cultures as starter cultures in cheese in a sack production. Their effects on aroma profiles and sensory characteristics have been compared for the first time using factorial and principal component analyses.

scholarly journals PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

2012 ◽  
Vol 35 (1) ◽  
pp. 50 ◽  
Author(s):  
Rizky Arizona ◽  
Edi Suryanto ◽  
Yuny Erwanto
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Water Holding

<p>The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution<br />with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid<br />content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The<br />sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p&lt;0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days<br />significantly (p&lt;0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p&lt;0.05) by liquid smoke. There was no<br />interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days<br />showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat.</p><p><br />(Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)<br /><br /></p>

EFFICIENCY OF TECHNOLOGY OF RYE-WHEAT BREAD FROM FROZEN SEMI-FINISHED PRODUCTS OF A HIGH DEGREE OF READINESS FOR PREVENTIVE NUTRITION USING GRAIN FILLINGS

2020 ◽  
Author(s):  
А.О. ЛОКТИОНОВА ◽  
Е.М. МАРКИН ◽  
Н.В. ЛАБУТИНА ◽  
Э.О. ГЕРАСИМОВА
Keyword(s):  
Starter Culture ◽  
First Grade ◽  
Starter Cultures ◽  
Wheat Bread ◽  
Natural Conditions ◽  
Enzyme Preparations ◽  
Physical And Chemical Quality ◽  
High Degree ◽  
Physical And Chemical

Разработана технология ржано-пшеничного хлеба из замороженных полуфабрикатов высокой степени готовности профилактического назначения с использованием зерновой закваски. Для приготовлении закваски зерно пшеницы проращивали в течение 12–13 ч при температуре 23–25°С; затем к измельченной зерновой массе добавляли воду в соотношении 1 : 1 и растворы ферментных препаратов ксиланазного действия. Полученную смесь выдерживали 2 ч при температуре 40°С. Тесто готовили с использованием густой ржаной закваски, а также зерновых заквасок при соотношении 60 : 40 ржаной обдирной и пшеничной муки первого сорта соответственно. Выпеченные полуфабрикаты охлаждали в естественных условиях, упаковывали и помещали в морозильную камеру при температуре –27°С. После размораживания производили допекание изделия до 100%-й готовности. Анализ физико-химических показателей качества ржано-пшеничного хлеба, приготовленного из замороженных полуфабрикатов, показал, что использование зерновых заквасок улучшает качество готового хлеба и сохраняет его основные показатели после криохранения. Удельный объем образцов хлеба на закваске густой ржаной/зерновой, см3/г: 2,2/2,4; влажность, %: 44,5/44,0; кислотность, град.: 4,4/3,8; пористость, %: 64/60; общая деформация, мм: 3,0/3,3 соответственно. The technology of rye-wheat bread from frozen semi-finished products of high readiness for preventive purposes using grain starter culture has been developed. To prepare the starter culture, wheat grain was sprouted for 12–13 hours at a temperature of 23–25°C; then water was added to the crushed grain mass in a ratio of 1 : 1 and solutions of xylanase-acting enzyme preparations. The resulting mixture was kept for 2 hours at a temperature of 40°C. The dough was prepared using a thick rye sourdough, as well as grain starter cultures at a ratio of 60 : 40 rye skinned and wheat flour of the first grade, respectively. Baked semi-finished products were cooled in natural conditions, Packed and placed in a freezer at a temperature of –27°C. After defrosting, the product was baked to 100% readiness. Analysis of physical and chemical quality indicators of rye-wheat bread made from frozen semi-finished products showed that the use of grain starter cultures improves the quality of finished bread and preserves its main indicators after cryopreservation. Specific volume of bread samples on sourdough thick rye/grain, cm3/g: 2,2/2,4; humidity, %: 44,5/44,0; degree of acidity 4,4/3,8; porosity, %: 64/60; total deformation, mm: 3,0/3,3 respectively.

scholarly journals Effect of different levels of water on qualitative characteristics of Lassi prepared from reconstituted milk

2017 ◽  
Vol 45 (3) ◽  
pp. 46-51 ◽  
Author(s):  
FT Zohra ◽  
MN Islam ◽  
MSR Siddiki ◽  
MR Habib ◽  
S Afrin
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Research Work ◽  
Score Card ◽  
Significant Difference ◽  
Added Water ◽  
Physical Tests ◽  
Reconstituted Milk ◽  
Different Levels

Present research work was designed to develop lassi from reconstituted milk using different levels of water. For this purpose, dahi was prepared from reconstituted milk using traditional starter culture. Four different types of lassi were prepared by mixing dahi with 15, 20, 25 and 30% water and sugar level in all samples were 20%. The quality of lassi from reconstituted milk was evaluated by a panel of expert judges by different physical tests using a score card. There was non-significant difference (p>0.05) among the overall physical score of lassi samples. Result revealed that the highest overall score was recorded in 20% added water lassi sample whereas the lowest score was found in 30% added water lassi sample. In chemical analysis, significant differences (p<0.01) existed among the total solids, carbohydrate, fat, protein, moisture content and pH value but non-significant differences (p>0.05) were seen for ash content and acidity percentage. The total bacteria, coliform, yeast and mold in all samples did not exceed the legal standard. From the findings of this study, it might be concluded that lassi could be prepared successfully from reconstituted and mixing reconstituted milk dahi with 20% water along with 20% sugar will produce better quality lassi.Bang. J. Anim. Sci. 2016. 45 (3): 46-51

Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions

2020 ◽  
pp. 1-5
Author(s):  
Gholamreza Bahrami ◽  
Ali Mostafaie ◽  
Amir Kiani ◽  
Maryam Chalabi
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Starter Culture ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fatty Acid Profiles ◽  
Animal Fat ◽  
Significant Difference ◽  
Sour Cream

Abstract This study aimed to compare the effect of different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1, and 1 : 3) under the various stressful temperatures (37 and 45°C) on the fatty acid profiles quality of Kermanshahi roghan (yogurt by-product) and sour cream to obtain a formula for producing a kind of animal fat healthier than milk and cream. Stresses such as fermentation play an important role in bacterial behavior and consequently in food quality. Our findings presented a significant difference between roghan and sour cream fatty acid levels only at 37°C. Furthermore, starter culture 3 : 1 was the best starter for producing products with a higher quality of fatty acid profile at 37°C, and a 1 : 1 S. thermophilus to L. bulgaricus ratio was optimal at 45°C. It seems that bacteria adapt to harsh growth conditions by changing the fatty acid profiles, and these changes warrant consideration in the production of a kind of animal fat with the best fatty acid profiles. In conclusion, the roghan fatty acid profile is more suitable than sour cream only at 37°C.

scholarly journals Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean

Metabolites ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 367
Author(s):  
Adinda Darwati Kadar ◽  
Made Astawan ◽  
Sastia Prama Putri ◽  
Eiichiro Fukusaki
Keyword(s):  
Environmental Factors ◽  
Raw Materials ◽  
Starter Culture ◽  
Metabolite Profile ◽  
Starter Cultures ◽  
Raw Material ◽  
Fermented Soybean ◽  
Metabolite Profiles ◽  
Soybean Food

Tempe is a fermented soybean food from Indonesia, made by inoculating Rhizopus spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based food. Despite a longstanding history on the production of tempe, very few studies have been reported to understand the effect of raw material to the end product metabolite composition. In this research, we applied GC/MS-based metabolite profiling to investigate the effect of various possible factors that might affect the final product (environmental factors, raw materials, and starter cultures). Representative samples were tempe produced by Indonesian industries, Japanese industries as well as laboratory made tempe. The results showed that both environmental factors and raw materials (soybean, water, and starter culture) contributed to the tempe metabolite profile. Here we found the possibility that starter cultures might play a greater role to determine the metabolite profiles compared to other tested factors. This research might provide useful insights for the larger scale industries to maintain the quality of tempe for the benefit of the consumers.

Use of Starter Cultures in Meats

1983 ◽  
Vol 46 (11) ◽  
pp. 997-1006 ◽  
Author(s):  
JAMES L. SMITH ◽  
SAMUEL A. PALUMBO
Keyword(s):  
Food Safety ◽  
Pathogenic Bacteria ◽  
Starter Culture ◽  
Meat Products ◽  
Starter Cultures ◽  
Safety Aspects ◽  
Nutritive Quality ◽  
Culture Characteristics

Use of starter cultures in meat products is reviewed, with emphasis on the types of microorganisms employed for production of various products, and the effect of starter cultures on food safety. Desirable starter culture characteristics are identified, and the effect of fermentation on the nutritive quality of meats is considered. Food safety aspects of starter culture use discussed include the effects on survival of viruses, trichinae, and pathogenic bacteria, and on the control of mycotoxin, nitrosamine, and pressor amine contamination.

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