Search results for "Starters"

Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roquefor…

2017

International audience; In this study, the influence of environmental factors on the germination time of Penicillium camemberti and Penicillium roqueforti conidia was evaluated. To do so, the effects of i/temperature, pH, water activity, and ii/organic acids were determined using models based on i/cardinal values, and ii/minimum inhibitory concentration (MIC) respectively. Cardinal values for germination of conidia were not observed to be species dependent. Minimum temperatures were estimated to be below the freezing point, with an optimum of 26.9 degrees C, and a maximum of 33.5 degrees C. For both species, minimal and optimal a(w) values were found to be 0.83 and 0.99, respectively, while…

Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related F…

2013

International audience; In tropical countries, traditional fermented foods are usually home‐made products obtained through spontaneous fermentation or backslopping. They are now facing an evolution aiming at responding to quality, safety and mass production issues. This requires acquisition of knowledge on raw materials, microbial ecosystems and fermentation processes. Vietnam is a laboratory for such studies as traditional fermented foods play an important role in the diet of Vietnamese and as these foods are very diverse. Among the most popular are nem chua (sausage reminding Thai Nham), dua muoi (cabbage reminding Kimchi), tom chua (shrimps) and the well‐known nuoc mam. The challenge for…

Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications

2011

In recent years, there has been an increasing interest in identifying and characterizing the yeast populations associated with diverse types of table olive elaborations because of the many desirable technological properties of these microorganisms. In this work, a total of 199 yeast isolates were directly obtained from industrial green table olive fermentations and genetically identified by means of a RFLP analysis of the 5.8S-ITS region and sequencing of the D1/D2 domains of the 26S rDNA gene. Candida diddensiae, Saccharomyces cerevisiae and Pichia membranifaciens were the most abundant yeast species isolated from directly brined Aloreña olives, while for Gordal and Manzanilla cultivars th…

Human dignity in the learning environment : testing a sociological paradigm for a diversity-positive milieu with school starters

2004

Microbial resources and sparkling wine differentiation : state of the arts

2022

Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of the employed microbial resource is highly requested by stakeholders, because of the increasing economic importance of this oenological sector. Here, we report an overview of the production processes of sparkling wine and the main characterisation criteria to select Saccharomyces and non-Saccharomyces strains appropriate for the preparation of commercial starter cultures dedicated to the primary a…