The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to...
We present a new method of controlling the operational wear of the starter used for transport. The new method consists in making use of the magnetic field in the armature gap as a diagnostic signal for determining fitness for use. Testing the starter...
Stable symbiotic starter cultures were created using selected strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus with antimicrobial activity against pathogens and necessary antibiotic sensitivity,...
This study examines the critical role of whole milk or milk replacer as a liquid diet (LD) with 15% solids in combination with different physical forms of starter as a solid diet (SD), on performance, health, and behavior of pre-weaned calves. Sixty...
The search for sourdough starters for the direct production of baked goods with all the advantages of biological sourdough fermentation is still a crucial issue. In this study, 43 Lactic Acid Bacteria strains isolated from mature sourdoughs were eval...
Koji is made by culturing koji mold on grains. Koji has wide-ranging applications, for example, in alcoholic beverages and seasonings. The word ‘mold’ generally has a bad image, but in Japan, koji mold is valued for its usefulness, and over the years...
4 March 2021
Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their meta...
The aim of this research was to study the impact of application technique and rate of liquid starter fertilizer applied with a novel device on the production of corn. Starter fertilizer was applied in the root system range of freshly germinated plant...
13 February 2021
This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe’s milk without the inoculation of starter cultures, in particular “Pecorino” cheese typology produced in Ita...
Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of...
In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the...
The use of amaranth green mass as an alternative source of protein and fiber for canned feed for ruminants is very promising because of several reasons, including a high concentration of crude protein and dry matter digestibility, lower water require...
This paper presents an integer and fractional-order Park’s model of a wound-rotor induction motor with a three-phase eddy-current starter incorporated into the rotor circuit. The integer-order model is described by differential equations with i...
Antibiotic susceptibilities, hemolytic activities, and technological properties of 46 Leuconostoc citreum isolates from kimchi were evaluated to select starter candidates. All strains were susceptible to clindamycin and erythromycin, while some exhib...
Burrata is a fresh pasta filata cheese manufactured in Italy. Its demand on the worldwide market is constantly growing, and prolonging its shelf-life is an important challenge for the Italian dairy industry. In the present study, combining a commerci...
There is a lack of scientific analysis and control over the production of date vinegar in Oman, despite its growing demand in the worldwide market. Traditional production of date vinegar may lead to elevated amounts of ethanol (≥0.5%) and reduced...
Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet....
The starter generator, characterized by controllable starting torque and disturbance in generator load torque, poses challenges for the multi-electric aero engine control. The key to addressing this issue lies in multi-electric aero engine control wi...
In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The Saccharomyces cerevisiae, Lactobacillus johnsonii, and Acetoba...
Table olives are widely produced and consumed in the Mediterranean area. The production of table olives is mainly based on spontaneous fermentations, which may have several drawbacks (e.g., the development of undesirable microorganisms; organoleptic...
During Pecorino Romano PDO cheese production, scotta (residual whey from ricotta cheese manufacturing) or siero (whey) can be integrated with autochthonous starters, natural and composed of an indefinite number of species and strains, or commercial s...
The complex microbiota of cheese starters plays a key role in determining the structure and flavour of the final product, primarily through their acid-forming capacity, protease activity, and exopolysaccharide synthesis. However, the specific microbi...
In the literature, the effect of the type of casing on fermented sausages is quite unexplored, while several studies are focused on the impact of starter cultures. Therefore, this paper studied the effect of three commercial starter cultures and two...
The starter generator is the key component of the aircraft’s starter generation system. A high power density, efficiency, and reliability are essential for an aircraft’s starter generator. The configuration of the windings is closely rela...
Natural starter cultures, characterised by undefined microbiota, can contribute to the technological process, giving peculiar characteristics to artisanal fermented foods. Several species have a long history of safe use and have obtained Qualified Pr...
The air turbine starter (ATS) of an aero-engine incorporates a high-speed, high-energy rotor. An uncontained failure of the ATS could lead to catastrophic consequences, making containment capability research critically important. This study proposes...
Wines are complex matrices famous for their pleasant aroma and exceptional flavor. Baijiu (white wine) is a traditional Chinese liquor with a soft mouthfeel, fragrant taste, and long-lasting aftertaste. Baijiu is distilled from sorghum and wheat via...
The kombucha symbiotic culture of bacteria and yeast (SCOBY) is a multispecies microbial consortium distributed between cell-containing fermentation liquid and a cellulose-rich pellicle. Here, “kombucha SCOBY” denotes the viable consortiu...
In this work, the effect of the use of two autochthonous starter cultures (Lactobacillus sakei LS131 + Staphylococcus equorum SA25 (EQU), or L. sakei LS131 + Staphylococcus saprophyticus SB12 (SAP)) on the physicochemical, microbiological, proteolyti...
A significant proportion of pharmaceuticals are now considered multiparticulate systems. Modified-release drug delivery formulations can be designed with engineering precision, and patient-centric dosing can be accomplished relatively easily using mu...
This study aims to evaluate the use of a multiple-strain cocktail (Lactiplantibacillus plantarum, Candida norvegica, and Wickeramomyces anomalus) as a starter culture for “Peranzana Alta Daunia” olives. The effect of the veraison degree o...
The rising shortage of fertilizer resources in crop-producing regions worldwide and the need for fertilizer use optimization to minimize the impact of salt injuries and ammonia toxicity are at the centre of a brewing storm call for sustainable fertil...
This paper examines the suitability of selected configurations of ultra-low voltage (ULV) oscillators as starters for a voltage boost converter to harvest energy from a thermoelectric generator (TEG). Important properties of particularly promising co...
In order to secure domestic microbial resources, a fruit-flavored yeast was selected, and a starter manufacturing technology was developed to evaluate its quality characteristics. Among 26 yeast strains analyzed using an electronic nose, Saccharomyce...
In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the...
The main nitrogen (N) sources in soybean production originate from soil fixing bacteria Bradyrhizobium spp. and from mineralization of soil organic N. These sources of N are often not sufficient to cover the N needs of the soybean. The present two-ye...
Consideration of heat treatment in simulations of structural components and its impact on predictions of behaviour during operation is analysed here. An automotive machine element with a complex geometry and dynamic load is analysed rather than a sta...
With the increasing number of people affected by gluten consumption-related diseases, adhering to a gluten-free (GF) diet is the most effective preventive measure. Herein, we aimed to isolate and characterize the functional properties of autochthonou...
The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir. To this end, the viability of p...
The suitability of Lactiplantibacillus plantarum (L. plantarum) as a functional starter culture in Nham fermentation was investigated, with a focus on evaluating both its probiotic attributes and fermentation capability. L. plantarum BCC 4352 (LpbBCC...
Sourdough fermentation is an important technological process in bread production, influencing acidification, product quality, and storage stability. The present study developed and comparatively evaluated two-strain and multi-strain bacterial starter...
From the first spontaneous fermentations of early civilizations to the precision of modern biotechnology, natural starter cultures have remained at the heart of fermented food and beverage production. Composed of complex microbial communities of lact...
Lactobacillus plantarum PMO 08 was evaluated as a starter culture for plant-based probiotic beverages. Its viability under various culture conditions and acidification ability in standardized tomato medium, fermentation parameters, and beverage prope...
Commercial starter cultures, composed of high concentrations of a few species/strains of lactic acid bacteria (LAB), selected based on their strong technological aptitudes, have been developed to easily and safely carry out food fermentations. Freque...
The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough f...
The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic t...
The principal critical issue in the production of Vin Santo passito wine is the high likelihood of fermentation arrests or sluggish fermentation, resulting in low sensory quality. A potential solution is to select indigenous yeasts from well-conducte...
In the present study, a novel Pediococcus pentosaceus SP2 strain, recently isolated from kefir grains, was evaluated as a starter culture in sourdough bread making. The novel starter was applied in fresh, freeze-dried, and freeze-dried immobilized (o...
The aim of the study was to investigate the effects of Staphylococcus xylosus 39, S. equorum 53, or S. vitulinus 75, previously isolated from pastırma, on the quality characteristics of pastırma, a Turkish dry-cured meat product, and to eva...
Significant advances in winemaking equipment and processes, as well as a deeper understanding of the role of yeast, have significantly improved wine quality throughout history. This paper examines critical aspects related to the use of commercial win...
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