Search results for "starter"
showing 10 items of 96 documents
Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during …
2022
This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two different times and lactic acid bacteria (LAB) in the samples were identified with culture-independent and culture-dependent molecular methods. According to culture-dependent methodology, thirteen LAB species were identified. Lactobacillus spp. were identified as the major group according to MiSeq Illumina analysis. Technological potential of commonly isolated LAB species was evaluated. Due to high frequency of isolation, Fructilactobacillus san…
Genome Sequence of Lactobacillus plantarum 19L3, a Strain Proposed as a Starter Culture for Slovenská Bryndza Ovine Cheese
2014
ABSTRACT The genome sequence of Lactobacillus plantarum isolated from ovine cheese is presented here. This bacterium is proposed as a starter strain, named 19L3, for Slovenská bryndza cheese, a traditional Slovak cheese fulfilling European Food Safety Authority (EFSA) requirements.
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…
Aroma compounds in wine as influenced by apiculate yeasts
1996
Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by gas chromatography with flame ionization and mass spectrometry. Samples fermented with mixed cultures produced a higher concentration of selected compounds and higher total amounts of alcohols and acids, in contrast with wines produced with pure cultures of Saccharomyces spp. Apiculate yeasts are important in the chemical composition and quality of wine.
Saccharomyces Yeasts I
2011
Publisher Summary This chapter discusses the microbiological aspects of saccharomyces yeasts in wine production. Yeasts, which play a central role in the winemaking process, are unicellular fungi that reproduce by budding. Most yeast belongs to the phylum Ascomycota on the basis of their sexual development. The selection of wine yeasts with specific genetic markers provides a system for the precise monitoring of the growth of particular strains during fermentation. Analyses of this type have shown that fermentation is driven mainly by inoculated yeasts, although these sometimes become only partially established. The growth of the natural flora is not completely suppressed during the initial…
Typical metabolic traits of two Oenococcus oeni strains isolated from Valpolicella wines
2004
Aims: Physiological comparison of two indigenous Oenococcus oeni strains, U1 and F3 isolated in the same area (Valpolicella, Italy) in order to select a performant starter for MLF in wine. Methods and Results: Growth rate, sugar and malate metabolism in FT80 media at pH 5·3 and 3·5 were analysed. The amount of total protein synthesized and the level of expression of the small Hsp Lo18 were evaluated by radiolabelling and immunodetection experiments after heat (42°C), acid (pH 3·5) and ethanol (12% v/v) stresses. Strain U1 showed significantly lower specific growth rate and growth yield in acid conditions than strain F3. However, strain U1 had a higher malate consumption capacity at pH 3·5…
The effects of freezing and freeze-drying ofOenococcus oeniupon induction of malolactic fermentation in red wine
2000
Summary The use of Oenococcus oeni starter cultures for the induction of malolactic fermentation (MLF) in wine permits control over the timing of the process and the quality of the wine. Successful inoculation of bacterial starter cultures into wine depends on the selection of suitable strains and on the preparation and conservation of those cultures. Medium for Leuconostoc oenos (MLO) is the best medium for easy and rapid growth of O. oeni cultures under laboratory controlled conditions for isolation and identification. However, this study showed that O. oeni cells inoculated in MLO failed to induce MLF in wine while cells grown in Medium of Preculture (MP) or wine, stored at −20 °C or fre…
Manganese-dependent growth of Oenococci
2005
Abstract Oenococci are usually grown in complex media supplemented with tomato juice. The manganese concentration of tomato juice is about 10 µM, which shows a growth-stimulating effect. Unexpectedly, we found that high concentrations of manganese (34 mM) could replace tomato juice. At this concentration, far exceeding the concentration in growth media, several Oenococcus oeni strains yielded the same cell density as in the presence of tomato juice. The observed significant differences in the manganese dependence should also have an impact on the growth of oenococci in must and wine, where they are used as starter cultures for the removal of malic acid.
A novel culture medium for Oenococcus oeni malolactic starter production
2015
Malolactic fermentation is essential in wine quality. One of the strategies used to control this fermentation involves the inoculation of selected lactic acid bacteria, mainly Oenococcus oeni. Laboratory media usually produce large amounts of biomass, but with little or no adaptability to wine. We propose a culture medium to grow and pre-adapt O. oeni cells, and the steps to scale-up production. To achieve this objective, 27 different media were tested. All contained grape must and wine, and nutritional supplements in order to benefit bacterial growth. Those media contained different ethanol levels, pH values, and grape must concentrations. The optimized culture medium named Oenococcus Prod…
Effect of the association of surface flora on the sensory properties of mould-ripened cheese
1997
Summary - In cheese, flavour and taste are, in great part, generated by the starters during the ripening stage. Proteolysis and lipolysis are the first steps of the elaboration of a large number of taste and odour compounds directly invol ved in the sensory quality of cheeses. The pathways used by the microorganisms to produce flavour compounds are still unclear in many cases. It would be useful for the starter-producing industry to have screening criteria permitting diversification of the starter quality, and for the cheese industry to know which strain to associate to obtain cheeses with specifie sensory properties. The production of experimental cheeses with different associations of sur…