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

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.

scholarly journals Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 970
Author(s):  
Yan Zhao ◽  
Xiaobin Yu ◽  
Fengtao Zhu ◽  
Guangpeng Liu ◽  
Le Chu ◽  
...  
Keyword(s):  
Large Scale ◽  
Starter Cultures ◽  
Flavor Quality ◽  
Wine Quality ◽  
Active Compounds ◽  
Ethyl Hexanoate ◽  
Optimal Starter ◽  
Phenethyl Acetate ◽  
Ethyl Decanoate

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.

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

2012 ◽  
Vol 03 (02) ◽  
pp. 207-211 ◽  
Author(s):  
Oluwafunmilayo Adeniran ◽  
Olusegun Atanda ◽  
Mojisola Edema ◽  
Olusola Oyewol
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Soaking Time

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

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

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 The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures

2020 ◽  
Vol 8 (8) ◽  
pp. 4472-4483
Author(s):  
Xueying Sun ◽  
Bao Du ◽  
Lihua Zhao ◽  
Ye Jin ◽  
Lin Su ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Starter Cultures

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

2011 ◽  
Vol 76 (9) ◽  
pp. S535-S544 ◽  
Author(s):  
Rocío Casquete ◽  
Alberto Martín ◽  
María José Benito ◽  
Santiago Ruiz-Moyano ◽  
Francisco Pérez Nevado ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Flavor Quality

scholarly journals Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages

2019 ◽  
Vol 57 (4) ◽  
pp. 481-489
Author(s):  
Sonata Gustiene ◽  
Gintare Zaborskiene ◽  
Anita Rokaityte ◽  
Reda Riešute
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ultra Performance Liquid Chromatography ◽  
Starter Cultures ◽  
Chromatography Analysis ◽  
Colour Parameters ◽  
Pork Sausages ◽  
Leuconostoc Carnosum ◽  
Microbiological Properties

The aim of this work is to evaluate the effect of taxifolin on the physicochemical and microbiological properties of cold-smoked pork sausages produced using different commercial starter cultures with Leuconostoc carnosum and with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus. Ultra performance liquid chromatography analysis demonstrated that after 181 days of storage total taxifolin content was the highest in samples with taxifolin and L. carnosum (60 %), compared to the first day of storage. The sausages with taxifolin and the mixture of P. pentosaceus and S. xylosus (56 %) followed next. Taxifolin improved the hygienic quality of sausages without significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines, including histamine and putrescine, was more effectively reduced in sausages inoculated with the taxifolin and P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and lipid oxidation were effectively slowed down. Samples with taxifolin and L. carnosum showed the highest free radical scavenging activity on the first day of the study ((77.4±1.3) %) (p<0.05 in all samples). Mixtures containing taxifolin and starter cultures bound free radicals better than taxifolin alone. The colour parameters (L*, a* and b*) of preparations and final products were significantly influenced by taxifolin and starter cultures and storage time (p<0.05 in all samples).

scholarly journals Physicochemical and microbiological dynamics in composting of organic waste using a new bioreactor model

2020 ◽  
Author(s):  
Suelen Gaspar ◽  
Lucas Assis ◽  
carla Carvalho ◽  
Gustavo Ferreira ◽  
Rosane Schwan ◽  
...  
Keyword(s):  
Filamentous Fungi ◽  
Renewable Resources ◽  
Organic Waste ◽  
Environmental Risks ◽  
Starter Cultures ◽  
Control Treatment ◽  
Organic Residues ◽  
Composting Process ◽  
Mature Compost

Abstract Background It is important to use renewable resources to minimize the environmental risks and the composting is one of the most sustainable methods for the management of organic waste. Methods The objective of this work was to evaluate the physicochemical dynamics of microorganisms and to study cultivable microorganisms during the composting process of organic residues in a new model of bioreactor. The formulation of a possible cocktail of microorganisms selected for use as a compound accelerator will be further investigated. In addition, the use of two inoculants (non-commercial inoculum (NCI)) and commercial inoculum (CI)) and a control without inoculant during the composting process will be analyzed to evaluate its efficiency. Composting was performed by mixing organic waste from the garden waste and University Restaurant, obtaining an ideal C/N ratio of 30:1. The composting process was carried out in 1 m3 composters with controlled temperature and aeration. Results The thermophilic phase for all treatments was reached by the second day. Mature compost was obtained after an average of 120 days and composting in all treatments showed an increase in the availability of P and micronutrients. During composting, the population of bacteria and actinobacteria were higher than those of yeasts and filamentous fungi. Conclusions Increased composting efficiency was observed when starter cultures were used, the treatments presented advantages such as greater mineralization of P-available and micronutrients as Mn and Zn, in terms of the quality of the final product in comparison to the control treatment.

scholarly journals Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

2021 ◽  
Author(s):  
Yirui Zhao ◽  
Xue Sang ◽  
Hongshun Hao ◽  
Jingran Bi ◽  
Gongliang Zhang ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Hemolytic Activity ◽  
Antibiotic Susceptibility ◽  
Food Industry ◽  
Starter Cultures ◽  
Amine Oxidases ◽  
Aquatic Products ◽  
Application Potential ◽  
Safety Assessments

Abstract Controlling the content of biogenic amines (BAs) is critical to guarantee the safety of fermented aquatic products. The degradation characteristics and application potential of amine-negative starter cultures (Virgibacillus halodenitrificans CGMCC 1.18601: G25, Virgibacillus pantothenticus CGMCC 1.18602: G38) screened from grasshopper sub shrimp paste (Gssp) were studied. The enzymes of the two strains G25 and G38 that degrade BAs were amine oxidases (AOs) located on their respective cell membranes. The conditions that promoted the AO activity of Virgibacillus spp. were NaCl concentrations 5–10%, temperature 37°C, pH 7.0 and ethanol concentrations 0–2%. Safety assessments (antibiotic susceptibility, biofilm activity and hemolytic activity) indicated that Virgibacillus spp. do not present a risk to human health, and this isolate can be confidently recommended as safe starter cultures for the food industry. Then, the two strains were cultured separately as starters and applied to the Gssp to analyze their influence on the flavor and quality of the product. As far as the bad flavors in Gssp such as sulfur-organic and sulf-chlor were concerned, the response values in the starter groups by G25 and G38 were significantly reduced by 39% and 65%, respectively. For the ability of strains to degrade BAs in Gssp, G25 degraded 11.1% of histamine, 11.3% of tyramine, 15.5% of putrescine and 4.1% of cadaverine; G38 significantly degraded 10.1% of histamine, 21.8% of tyramine, 18.1% of putrescine and 5.0% of cadaverine. These results indicated that the selected species could be used as starter cultures for the control of BA accumulation and degradation in Gssp.

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