Features of selection of the composition of bacterial starter cultures for production of cheeses with a low temperature of the second heating

2020 ◽  
Vol 56 (4) ◽  
pp. 22-25
Author(s):  
G.M. Sviridenko ◽  
◽  
O.M. Shuhalova ◽  
Keyword(s):  
Low Temperature ◽  
Starter Cultures ◽  
Selection Of

Low-Temperature Activity of Lactic Streptococci Isolated from Cultured Buttermilk

1982 ◽  
Vol 45 (13) ◽  
pp. 1208-1211 ◽  
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.

scholarly journals Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

2021 ◽  
Vol 9 (7) ◽  
pp. 1346
Author(s):  
Mariana Petkova ◽  
Petya Stefanova ◽  
Velitchka Gotcheva ◽  
Angel Angelov
Keyword(s):  
Lactic Acid ◽  
Sequence Analysis ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Properties ◽  
Matter Content ◽  
Starter Cultures ◽  
Rrna Gene ◽  
Dry Matter Content ◽  
Isolation And Characterization ◽  
Selection Of

Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.

Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation

2013 ◽  
Vol 29 (9) ◽  
pp. 1537-1549 ◽  
Author(s):  
Bárbara Mercedes Bravo-Ferrada ◽  
Axel Hollmann ◽  
Lucrecia Delfederico ◽  
Danay Valdés La Hens ◽  
Adriana Caballero ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Malolactic Fermentation ◽  
Starter Cultures ◽  
Red Wines ◽  
Selection Of

Superconducting fibers from organometallic precursors. Part II: Chemistry and low temperature processing1

1991 ◽  
Vol 6 (5) ◽  
pp. 895-907 ◽  
Author(s):  
Richard M. Laine ◽  
Kay A. Youngdahl ◽  
Richard A. Kennish ◽  
Martin L. Hoppe ◽  
Zhi-Fan Zhang ◽  
...  
Keyword(s):  
Low Temperature ◽  
Organometallic Polymers ◽  
Metal Carboxylate ◽  
Copper Metal ◽  
Metal Carboxylates ◽  
Yttrium Barium Cuprate ◽  
Yttrium Barium ◽  
Organometallic Precursors ◽  
Optimal Approach ◽  
Selection Of

Working principles are developed as guidelines for the selection and/or design of organometallic polymers for processing fiber precursors to metal oxide fibers. These principles form the basis for the selection of metal carboxylate preceramics as an optimal approach to processing yttrium barium cuprate (123) ceramic superconducting fibers. A variety of candidate yttrium, barium, calcium, strontium, bismuth, and copper metal carboxylates were synthesized. Solubility and empirical rheology tests were conducted to screen these compounds to choose spinnable precursor systems. Simple extrusion studies confirmed that THF solutions of mixtures of yttrium, barium, and copper isobutyrates with some quantity of barium 2-ethyl-hexanoates can be used to successfully form 60–70 μm diameter 123 precursor fibers.

scholarly journals Selection of Yeasts as Starter Cultures for Table Olives: A Step-by-Step Procedure

2012 ◽  
Vol 3 ◽  
Author(s):  
Antonio Bevilacqua ◽  
Maria Rosaria Corbo ◽  
Milena Sinigaglia
Keyword(s):  
Starter Cultures ◽  
Table Olives ◽  
Step Procedure ◽  
Selection Of

The challenges and perspectives of the selection of starter cultures for fermented cocoa beans

2019 ◽  
Vol 301 ◽  
pp. 41-50 ◽  
Author(s):  
Claudia Figueroa-Hernández ◽  
Jatziri Mota-Gutierrez ◽  
Ilario Ferrocino ◽  
Zorba J. Hernández-Estrada ◽  
Oscar González-Ríos ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Cocoa Beans ◽  
Selection Of

Research Regarding Heat Treatment Influence on Properties of Chromic Steel 40H GOST 4543-71(DIN 41Cr4, Gb 40Cr, ASTM 5140) with Quenching in Polymer Solution with Purpose of Matching Tubing Pipes which Used in Oil and Gas Extraction

2018 ◽  
Vol 284 ◽  
pp. 402-407 ◽  
Author(s):  
S.N. Dzhabbarov ◽  
E.I. Pryakhin ◽  
A.A. Germanov
Keyword(s):  
Heat Treatment ◽  
Tensile Strength ◽  
Low Temperature ◽  
Oil And Gas ◽  
Constructional Steel ◽  
Gas Extraction ◽  
Research Activity ◽  
The Right ◽  
Production Tubing ◽  
Selection Of

According to GOST 4543-71, steel 40H refers to the group of chromium steels. It is a low-alloy constructional steel of pearlite class. The paper presents a theoretical and experimental research activity carried out in order to improve the properties of the 40H steel. The results permit the selection of the right heat-treatment parameters that offer the best combination between the yield strength, tensile strength, elongation, necking, impact strength at low temperature and hardness, in order to obtain a better behavior of the material for production tubing pipes in accordance with GOST 633 Tubing pipes and couplings for them, for strength group M and L.

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