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 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.

Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages

2000 ◽  
Vol 63 (11) ◽  
pp. 1556-1562 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amine ◽  
Raw Materials ◽  
Starter Culture ◽  
Starter Cultures ◽  
No Production ◽  
Lactobacillus Sakei ◽  
Staphylococcus Carnosus ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Staphylococcus Spp

Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine production during the manufacture of dry fermented sausages. Changes in pH, water content, proteolysis, microbial counts, and biogenic amine contents were simultaneously examined in a spontaneously fermented batch and in three mixed starter-mediated batches. A double-controlled microbial charge initially inoculated as mixed starter culture of L. sakei and Staphylococcus spp. (all amine-negative strains) drastically reduced tyramine, cadaverine, and putrescine accumulation. No production of other aromatic amines such as histamine, phenylethylamine, or tryptamine was observed in any batch. The polyamines, spermine and spermidine, were found in raw materials and their levels decreased slightly in the spontaneously fermented batch. No correlation between proteolysis and biogenic amine production was observed. The use of proper technological conditions favoring starter development and the use of the raw materials with good hygienic quality make it possible to produce fermented sausages nearly free of biogenic amines.

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 Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine

2020 ◽  
Vol 8 (5) ◽  
pp. 738 ◽  
Author(s):  
Angela Capece ◽  
Rocchina Pietrafesa ◽  
Gabriella Siesto ◽  
Patrizia Romano
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sulfur Dioxide ◽  
Starter Culture ◽  
Pilot Scale ◽  
Starter Cultures ◽  
Consumer Health ◽  
Negative Effects ◽  
Inoculum Level ◽  
Biotechnological Approach ◽  
Current Concern

Sulfites are considered the main additives in winemaking for their antimicrobial, antioxidant and anti-oxidasic activities. The current concern about the potential negative effects of sulfur dioxide (SO2) on consumer health has focused the interest on replacing or reducing SO2 use. Our work aims to develop a strategy based on the use of selected starter culture, able to perform wine fermentation without SO2 addition. Four selected Saccharomyces cerevisiae indigenous strains were tested as mixed starter cultures in laboratory scale fermentations. The starter culture, characterized by a similar percentage of dominance of both strains composing the mixed starter and able to produce a wine characterized by the best combination of chemical and aromatic characteristics, was chosen. This mixed culture was tested as a starter at pilot scale with and without SO2 addition, by using a higher inoculum level in the vinification without SO2. The selected starter confirmed higher dominance ability in vinification without SO2 addition than in SO2-added fermentation, demonstrating that sulfite addition is not a guarantee to reach an absolute dominance of starter culture on indigenous microflora. The proposed biotechnological tool allowed to produce good quality wines possessing also “functional properties”, as NO-SO2 added wines were characterized by high polyphenol content and antioxidant activity.

scholarly journals Effect of the Addition of Milk Protein Preparations on Selected Quality Parameters and Nutritional Characteristics of Kefir

2021 ◽  
Vol 11 (3) ◽  
pp. 966
Author(s):  
Małgorzata Ziarno ◽  
Rozeta Hasalliu ◽  
Angelika Cwalina
Keyword(s):  
Milk Protein ◽  
Ph Value ◽  
Starter Culture ◽  
Milk Proteins ◽  
Quality Parameters ◽  
Starter Cultures ◽  
Total Protein Content ◽  
Protein Preparation ◽  
Available Lysine

The aim of this study was to evaluate the effect of the addition of various milk protein powder preparations (MPC-80, WPC-70, sweet whey, non-demineralized or demineralized whey, whey permeate, rennet casein, buttermilk) to selected quality parameters and digestibility of milk proteins in kefir. Kefir samples analyzed in the study were prepared under laboratory conditions with three industrial bacterial starter cultures. They were examined microbiologically (lactobacilli, lactococci, yeast) and for pH, total protein content, hardness, adhesiveness, water-holding capacity (WHC), and protein digestibility (using two in vitro methods along with the determination of the content of available lysine and glycine). The counts of lactococci and lactobacilli were estimated at levels above 7 and 6 log(CFU/mL), respectively. Yeast was not found in the kefir samples. The pH value of the samples was 4.4–5.2. The pH, hardness, adhesiveness, and WHC were dependent on the type of kefir starter culture and the type of milk protein powder added. Each protein preparation added increased the amount of available lysine and glycine. However, when converted for 1 g of kefir protein, the changes in the content of available lysine and glycine were variable and depended on both the milk protein powder and starter culture used.

scholarly journals Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Eda E. Kılıç ◽  
İbrahim Halil Kılıç ◽  
Banu Koç
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Properties ◽  
Storage Time ◽  
Starter Culture ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Production Potential ◽  
Bacterial Viability ◽  
Alginate Capsules

This study aims to determine the yoghurt production potential of lactic acid bacteria isolated from legumes seeds (lentils, beans, cowpea, and broad beans) and examine the effects of alginate capsules of selected starter cultures with high yoghurt production potential on the physicochemical properties, sensory properties of yoghurt, and bacterial viability during storage time at 4°C. The exopolysaccharide (EPS), proteolytic activity, and acidification properties of eight different isolates were determined, and sixteen different yoghurt combinations prepared. The samples showed similar physicochemical (pH, titratable acidity, dry matter, and whey separation), bacterial count, and sensory results in comparison with the commercial yoghurt used as a control sample. The acidity and pH of the yoghurt samples were significantly affected by the storage time. Total solids of yoghurt samples generally tend to decrease and syneresis of yoghurt samples also differed for each starter culture combination during the storage time. The total count of lactic acid bacteria during the storage time was higher than 107 CFU/g. The sensory analysis results of bacterial combinations are significantly different ( p < 0.05 ). Results indicated that isolated starter cultures have potential as commercial starters to improve the quality of yoghurt. Selected starter cultures with yoghurt production potential were encapsulated. Lactic acid bacteria with encapsulation efficiency of 86,3 ± 0,2 and 82,26 ± 0,79 were selected for yoghurt production. The physicochemical properties of the yoghurt with free and encapsulated starter culture were significantly different during the storage time. The reduction (∼0,5 log cfu/g) in the numbers of free and encapsulated starter cultures is over during the storage time ( p < 0.05 ). The acceptability of yoghurt containing encapsulated bacteria was lower than the yoghurt containing free bacteria by the panelists. Consequently, it was determined that alginate capsules increased bacterial viability, but the sensory properties of yoghurt were affected adversely. The LAB isolated form legumes can be introduced to the national microbial collection.

scholarly journals THE INFLUENCE OF TWO STARTER CULTURES ON THE MICROBIOLOGICAL STABILITY OF MACEDONIAN TRADITIONAL SAUSAGE

2021 ◽  
Author(s):  
Monika Stojanova ◽  
◽  
Olga Najdenovska ◽  
Dragutin Đukic ◽  
◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Starter Culture ◽  
Storage Period ◽  
Starter Cultures ◽  
Initial Value ◽  
Safe Product ◽  
Microbiological Stability ◽  
Control Variant ◽  
Total Bacteria

The aim of this paper is to monitor the influence of two starter cultures on the microbiological stability of Macedonian traditional sausage. The research covered three variants: Control variant; Variant 2: with addition of starter culture CS-300; Variant 3: with addition of starter cultures CS-300 and BLC-78. The total bacteria count and Lactobacillus sp. in all three variants decreases compared to the initial value. There is no presence of Escherichia coli and Enterobacteriaceae.Starter culture CS-300 is recommended, while better stability of the microflora is achieved during the storage period, as well as a good quality. At the same time, the use of nitrite salt is eliminated, which results in getting a safe product.

scholarly journals Effect of grated coconut and water ratio and commercial cheese starter percentage on characteristics of soft cheese made from coconut milk

2022 ◽  
Vol 951 (1) ◽  
pp. 012104
Author(s):  
D Yunita ◽  
D Mariska ◽  
S Rohaya ◽  
E Varizki ◽  
K Gkatzionis ◽  
...  
Keyword(s):  
Ph Value ◽  
Block Design ◽  
Starter Culture ◽  
Fat Content ◽  
Starter Cultures ◽  
Coconut Milk ◽  
Water Removal ◽  
Randomized Block Design ◽  
Soft Cheese ◽  
Optimum Formulation

Abstract The aim and objective of this research was to produce a soft cheese made from coconut milk and to examine the effect of grated coconut:water ratio (1:1, 1:2 and 1:3) and percentage of commercial cheese starter culture (1% and 1.5%) on its characteristics. The study was conducted using a factorial randomized block design. After two weeks of storage at 4°C, the cheeses (18 samples) were analysed for total lactic acid (LAB) counts, pH, and fat content. The lowest-fat coconut cheese was analysed for proximate and spreading ability. The results showed that the grated coconut:water ratio had a significant effect (P≣0.01) on the total LAB counts, pH value, and fat content of the cheese. The optimum formulation for soft cheese was selected based on the lowest pH (4.64) and fat content (42%) which was reached by using coconut and water 1:1. However, the spreading ability of this cheese could be improved by optimising the growth of starter cultures, water removal and adding stabilizers.

Effects of different starter cultures on the ripening characteristics of Golot cheese

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hayriye Sekban ◽  
Zekai Tarakci
Keyword(s):  
Positive Impact ◽  
Starter Culture ◽  
Control Sample ◽  
Streptococcus Thermophilus ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Content Type ◽  
Positive Effects

Purpose The purpose of this study was to investigate the chemical, textural and sensory properties of some starter cultures fruit-added Golot cheese. Design/methodology/approach Six types of Golot cheeses were produced in this study. While the control sample contained no starter cultures, five different starter culture combinations (GS1: Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, L. lactis subsp. lactis and Lactobacillus bulgaricus; GS2: S. thermophilus and L. bulgaricus; GS3: S. thermophilus; GS4: S. thermophilus and Lactobacillus helveticus; and GS5: S. thermophilus, L. lactis subsp. cremoris and L. lactis subsp. lactis) were applied to the other cheese samples using an immersion technique. Then, all cheeses were vacuum-packed and ripened at 4 ± 1°C for three months and their chemical, biochemical, sensory and textural analyses were performed on the 2nd, 15th, 30th, 60th and 90th days of ripening. Findings Results indicated that generally starter cultures have positive effects on the chemical, biochemical and sensory properties of Golot cheese. Considering the final values, the addition of starter cultures enhanced the ripening index of Golot cheeses (8.4%–9.2%), except the GS3 (7.4%), compared to the control (8.1%). At the end of the ripening period, meltability values of GS4 (16.5 mm) cultured cheeses were higher than those of other cultured cheeses (13.0–15.5 mm) and control cheese (14.5 mm). While lipolysis values were low in fresh cheese, it increased during ripening. Overall, GS3 (2.46 acid degree value [ADV]) and GS4 (2.40 ADV) had the highest lipolysis rate, while GS1 (2.14 ADV) had the lowest (p = 0.07). Electrophoretograms indicated that the highest fragmentation of α- and ß-casein occurred in GS5 (48.43%) and GS1 (44.24%), respectively. Also, GS5 was the most appreciated and preferred cheese in terms of sensory. Regarding texture, hardness, cohesiveness, adhesiveness, springiness and gumminess values were determined to be statistically important in terms of ripening time and cheese variety (p < 0.01). Originality/value Consequently, all starters had a positive impact on Golot cheese samples and among all S. thermophilus and L. helveticus starter were determined to be the most applicable one considering ripening, texture, sensory and melting properties.

scholarly journals Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon)

2015 ◽  
Vol 64 (3) ◽  
pp. 265-271 ◽  
Author(s):  
Marina Papadelli ◽  
Georgia Zoumpopoulou ◽  
Marina Georgalaki ◽  
Rania Anastasiou ◽  
Eugenia Manolopoulou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Soluble Sugars ◽  
Starter Culture ◽  
Starter Cultures ◽  
Table Olives ◽  
Spontaneous Fermentation ◽  
Lactobacillus Pentosus ◽  
Economic Significance

The production of Greek-style natural black table olives remains an empirical process relying on spontaneous fermentation despite its economic significance. For this reason producers often resort to increased NaCl concentration of the brine to secure quality of the product. In this study we employ two lactic acid bacteria Leuconostoc mesenteroides subsp. mesenteroides Lm139 and Lactobacillus pentosus DSM 16366 as starters in separate laboratory low salinity fermentations of “Kalamon” cultivar olives, processed according to the Greek-style method. L. mesenteroides subsp. mesenteroides Lm139 was previously isolated from Kalamon olives laboratory spontaneous fermentations, while L. pentosus DSM 16366 was isolated from fermenting green olives prepared according to the Spanish-style method. Spontaneous olives fermentation was also performed as a control. Microbiological and physicochemical analyses of the brines revealed that the use of the starters had a significant effect on the olives fermentation, leading to a faster acidification due to the more efficient consumption of soluble sugars in the brines. The final pH value reached by each starter culture used indicates a successful lactic fermentation. The production of lactic acid by the starters and the concomitant drop of the pH value proved to inhibit enterobacteria in a shorter period of time compared to the spontaneous fermentation. Concluding, the use of either of the two lactic acid bacteria as starters in Greek-style Kalamon olives fermentation could lead to a more controllable fermentation at lower salinities. The resulting product could be of higher quality with extended shelf-life while being at the same time safer for the consumer.

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