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

scholarly journals Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives

2020 ◽  
Vol 8 (10) ◽  
pp. 1607
Author(s):  
Amanda Vaccalluzzo ◽  
Alessandra Pino ◽  
Maria De Angelis ◽  
Joaquín Bautista-Gallego ◽  
Flora Valeria Romeo ◽  
...  
Keyword(s):  
Salt Content ◽  
Maximum Growth ◽  
Maximum Growth Rate ◽  
Starter Cultures ◽  
Stress Factors ◽  
Process Conditions ◽  
Table Olives ◽  
Low Salt ◽  
Beta Glucosidase ◽  
Selection Of

The use of β-glucosidase positive strains, as tailored-starter cultures for table olives fermentation, is a useful biotechnological tool applied to accelerate the debittering process. Nowadays, strains belonging to Lactiplantibacillus plantarum species are selected for their high versatility and tolerance to stress conditions. The present study investigated the effect of different stress factors (pH, temperature and NaCl) on growth and on oleuropein-degrading abilities of selected L. plantarum strains. In addition, the presence of the beta-glucosidase gene was investigated by applying a PCR based approach. Results revealed that, overall, the performances of the tested strains appeared to be robust toward the different stressors. However, the temperature of 16 °C significantly affected the growth performance of the strains both singularly and in combination with other stressing factors since it prolongs the latency phase and reduces the maximum growth rate of strains. Similarly, the oleuropein degradation was mainly affected by the low temperature, especially in presence of low salt content. Despite all strains displayed the ability to reduce the oleuropein content, the beta-glucosidase gene was detected in five out of the nine selected strains, demonstrating that the ability to hydrolyze the oleuropein is not closely related to the presence of beta-glucosidase. Data of the present study suggest that is extremely important to test the technological performances of strains at process conditions in order to achieve a good selection of tailored starter cultures for table olives.

Selection of Yeasts as Starter Cultures for Table Olives

2013 ◽  
Vol 78 (5) ◽  
pp. M742-M751 ◽  
Author(s):  
Antonio Bevilacqua ◽  
Luciano Beneduce ◽  
Milena Sinigaglia ◽  
Maria Rosaria Corbo
Keyword(s):  
Starter Cultures ◽  
Table Olives ◽  
Selection Of

Characterization of Lactic Acid Bacteria Isolated from Italian Bella di Cerignola Table Olives: Selection of Potential Multifunctional Starter Cultures

2010 ◽  
Vol 75 (8) ◽  
pp. M536-M544 ◽  
Author(s):  
Antonio Bevilacqua ◽  
Clelia Altieri ◽  
Maria Rosaria Corbo ◽  
Milena Sinigaglia ◽  
Labia Irène Ivette Ouoba
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Table Olives ◽  
Selection Of

scholarly journals METHOD FOR IDENTIFYING SUITABLE COMPONENTS FOR FUNCTIONAL INTEGRATION – FOCUSING ON GEOMETRIC CHARACTERISTICS

2021 ◽  
Vol 1 ◽  
pp. 2047-2056
Author(s):  
Michael P. Voigt ◽  
Dominik Klaiber ◽  
Patrick Hommel ◽  
Daniel Roth ◽  
Hansgeorg Binz ◽  
...  
Keyword(s):  
Lightweight Design ◽  
Functional Integration ◽  
Resource Efficiency ◽  
Installation Space ◽  
Geometric Properties ◽  
Geometric Characteristics ◽  
Step Procedure ◽  
Cad Models ◽  
Selection Of

AbstractThe approach of functional integration has the potential to solve challenges regarding lightweight design and resource efficiency since the number of parts and therefore the weight and needed installation space can be reduced. One important step in developing integrative concepts is the pre-selection of suitable functions or components. Previous methods of pre-selection take various aspects into account. However, pre-selection based on these methods usually requires additional tables and forms, whose preparation and editing quickly becomes time-consuming. At the same time, most of the development engineers are working on CAD models. However, their use in the selection of suitable integration partners is not yet supported sufficiently. The development of more than 80 concepts on five different vehicles has shown that the consideration of geometric properties (position, orientation, size) is effective, as they can be identified with minimal analysis effort while working on CAD. In this paper a four-step procedure is presented how integration partners can be identified directly on the basis of CAD models. A following evaluation with development engineers in practice completes the research.

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

scholarly journals The Nature of Compounding

2021 ◽  
Vol 2 (1) ◽  
pp. 01-21
Author(s):  
Pius ten Hacken
Keyword(s):  
Second Step ◽  
Linguistic Terms ◽  
Scientific Terminology ◽  
Step Procedure ◽  
To Come ◽  
Universal Definition ◽  
Definition Of ◽  
Selection Of

This paper addresses the question of the definition of compounding from a terminological perspective. In terminology, concepts are defined by a selection of properties shared by prototypical cases. For scientific terminology, the selection is validated by the strength of the theories that can use the definition. It is shown that morphophonological criteria often adduced in the delimitation of compounding are not adequate in a universal definition. In order to come up with a better definition, a two-step procedure is proposed. In the first step, a universal definition is used to determine for constructions in a particular language whether they belong to compounding. In the second step, language-specific properties are used to identify instances of these constructions. A definition is proposed that takes a compound as a word with a binary, headed structure, a relation between the elements that is not determined by compounding and a non-head that is not introduced as an entity in the discourse. The use of this definition is illustrated with a number of constructions in different languages. It is shown that expressions commonly called exocentric and copulative compounds are generally not compounds in this definition, but that some expressions that have been labelled as such are in fact compounds. The two-step procedure demonstrated here for compounding can also be used for other linguistic terms.

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.

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