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Katarzyna Kajak-Siemaszko, Dorota Zielinska, Anna Lepecka, Danuta Jaworska, Anna Okon, Katarzyna Neffe-Skocinska, Monika Trzaskowska, Barbara Sionek, Piotr Szymanski, Zbigniew J. Dolatowski and Danuta Kolozyn-Krajewska
The aim of this study was to evaluate the applicability of selected Lactobacillus strains, previously isolated from spontaneously fermented foods, as starter cultures in the production of organic dairy products?acid-rennet goat?s cheeses under industrial...
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Tea Sokac Cvetnic, Veronika Gunjevic, Anja Damjanovic, Anita Pu?ek, Ana Jurinjak Tu?ek, Tamara Jakovljevic, Ivana Radojcic Redovnikovic and Darko Uher
Grape pomace is a fibrous food with satisfactory quantities of residual sugars. It meets the desirable characteristics for conservation in the form of silage for later use in animal feed, mainly for ruminant herbivores. Fresh grape pomace was subdivided ...
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Mihaela Dumitru, Nicoleta Aurelia Lefter, Mihaela Habeanu, Georgeta Ciurescu, Dan C. Vodnar, Simon Elemer, Ionut Sorescu, Sergiu Emil Georgescu and Andreea Dudu
Fourteen lactic acid bacteria (LAB) strains were isolated from the intestinal tract and feces of piglets. Among these isolates, only twelve were biochemically (API 50 CHL and ABIS online for bacterial identification) and genetically (16S rRNA sequencing)...
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Anas Raffak, Youssef Chafai, Allal Hamouda, Amina Ouazzani Touhami and Majid Mounir
The fermentative activity of sourdoughs and their stabilities are some of the main concerns of professionals in food science. The aim of this study was to evaluate the fermenting capacity of three traditional fresh sourdoughs and their freeze-dried forms...
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Luciana De Vero, Giovanna Iosca, Maria Gullo and Andrea Pulvirenti
Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composit...
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Tabita Dameria Marbun, Kihwan Lee, Jaeyong Song, Chan Ho Kwon, Duhak Yoon, Sang Moo Lee, Jungsun Kang, Chanho Lee, Sangbuem Cho and Eun Joong Kim
A study was conducted to determine the effects of lactic acid bacteria (LAB) on nutritive value and in vitro rumen digestibility of maize and rice straw silages. Two identical experiments were carried out for each of the two silages. A total of five trea...
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Bogdan Pacularu-Burada, Mihaela Turturica, João Miguel Rocha and Gabriela-Elena Bahrim
This optimized gluten-free sourdough is suitable for utilization as a functional ingredient in gluten-free bakery recipes. The sourdough?s production following a controlled fermentation process can increase the predictability of the postbiotic properties...
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Elzbieta Klewicka, Lidia Piekarska-Radzik, Joanna Milala, Robert Klewicki, Michal Sójka, Natalia Rosól, Anna Otlewska and Bozena Matysiak
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Livia Apostol, Nastasia Belc, Liviu Gaceu, Oana Bianca Oprea and Mona Elena Popa
The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum w...
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Marco Geria, Angela Dambrosio, Giovanni Normanno, Vanessa Lorusso, Andrea Caridi
Pág. 1 - 6
Thirty-five strains of lactic acid bacteria were isolated from artisanal raw milk cheese, presumptively identified and tested against one dairy Escherichia coli strain. Six lactobacilli, exhibiting antagonistic activity, were identified at the species le...
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Krischina Singer Aplevicz, Jaciara Zarpellon Mazo, Newton Kramer dos Santos Neto, Fernanda Siqueira Nalevaiko, Ernani Sebastião Sant´Anna
Pág. 713 - 719
This study developed three sourdoughs using sugarcane, apple and grape as substrate. The fermentative activity and physicochemical, microbiological and sensory characteristics of the sourdoughs and breads were evaluated. Among the breads that were prepar...
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Mansi Limbad, Noemi Gutierrez-Maddox, Nazimah Hamid, Kevin Kantono, Tingting Liu and Tim Young
This study investigated changes in the microbial growth and chemical characteristics of coconut water kefir (CWK) during fermentation. The carbohydrate profile, in terms of glucose and sucrose consumption, production of carboxylic acids, and changes in a...
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Moisés Tomás Ngome, José Guilherme Lembi Ferreira Alves, Roberta Hilsdorf Piccoli, Elisângela de Carmo Domingo, Sheyla Anália Pinto, Olga Lucía Mondragón Bernal
Pág. 543 - 550
The production of propionic acid using skim serum by-products of the dairy industry was investigated, and the influence of inoculum concentration of Propionibacterium freudenreichii PS-1 and its time of inoculation for the production of propionic a...
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Moisés Tomás Ngome, José Guilherme Lembi Ferreira Alves, Roberta Hilsdorf Piccoli, Elisângela de Carmo Domingo, Sheyla Anália Pinto, Olga Lucía Mondragón Bernal (Author)
Pág. 543 - 550
The production of propionic acid using skim serum by-products of the dairy industry was investigated, and the influence of inoculum concentration of Propionibacterium freudenreichii PS-1 and its time of inoculation for the production of propionic a...
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Laura Holguín-Sterling, Bertilda Pedraza-Claros, Rosangela Pérez-Salinas, Aristófeles Ortiz, Lucio Navarro-Escalante and Carmenza E. Góngora
The microbial composition and physical-chemical characteristics were studied during the coffee fermentation of three Coffea arabica L. varieties, Var. Tabi, Var. Castillo General® and Var. Colombia. Mucilage and washed coffee seeds samples were collected...
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Mariya Dushkova, Siyka Kodinova, Velichka Yanakieva, Apostol Simitchiev, Zapryana Denkova and Nikolay Menkov
In this experimental work, the microbiological, physicochemical, organoleptic, and rheological properties of yoghurts produced by ultrafiltered goat?s milk using two volume-reduction ratios and three probiotic starters were studied. It was established th...
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Karnan Muthusamy, Ilavenil Soundharrajan, Srigopalram Srisesharam, Dahye Kim, Palaniselvam Kuppusamy, Kyung Dong Lee and Ki Choon Choi
The study aimed to investigate probiotic characteristics, and low moisture silage fermentation capability of selected lactic acid bacteria (LAB) isolated from Alfalfa (Medicago sativa L). Morphological and physiological properties, carbohydrates fermenta...
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Erica Monize Goulart, Paula Martins Olivo, Bruna Moura Rodrigues, Grasiele Scamaral Madrona, Paulo Cesar Pozza, Magali Soares dos Santos Pozza (Author)
Pág. e36464
The use of edible film can improve the quality and increase the shelf life of food. The objective of this study was to evaluate the application of films containing acacia gum and different percentages of lactic acid in ricotta cheese. Samples were coated...
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Erica Monize Goulart, Paula Martins Olivo, Bruna Moura Rodrigues, Grasiele Scamaral Madrona, Paulo Cesar Pozza, Magali Soares dos Santos Pozza
Pág. e36464
The use of edible film can improve the quality and increase the shelf life of food. The objective of this study was to evaluate the application of films containing acacia gum and different percentages of lactic acid in ricotta cheese. Samples were coated...
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Spiros Paramithiotis, Maria K. Syrokou, Anastasia Papadia-Nikolaidou, Georgios Papoutsis and Eleftherios H. Drosinos
The aim of the present study was to attempt the recreation of a highly appreciated food commodity of antiquity, called avyrtake, using information derived from ancient texts. The available information included the raw materials, the texture and the taste...
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