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Breads Produced by sourdough have a lighter texture and a higher quality of chewing. Due to the fact that sourdough prepared from wheat or rye flour cannot be used in the formulation of gluten-free products. Therefore, in the present study, millet, amaranth and quinoa flours and Lactobacillus fermentum and Lactobacillus plantarum starters were used individually and in combination in the sourdough formulation. Produced gluten-free sourdoughs were added to gluten-free bread dough in level of 10% and quantitative and qualitative characteristics of the produced bread samples were evaluated in a completely randomized design with factorial arrangement (P≥0.05). The results of evaluating the moisture content of the produced breads showed that two samples prepared from sourdough containing mixed starter and quinoa flour and the sample prepared from sourdough containing Lactobacillus plantarum starter and millet flour had the highest and lowest moisture content, respectively. Also, the samples containing sourdough prepared from quinoa flour had the highest amount of pH, acidity and organic acids. In the evaluation section of porosity and specific volume of the product, it was determined that the samples prepared from sourdough containing Lactobacillus fermentum starter and quinoa flour had the highest porosity and specific volume. Also, the texture evaluation results showed that the samples prepared from sourdough containing mixed starter and quinoa flour had the lowest hardness. On the other hand, the examination of the crust color values showed that the amount of L* and b* values increased by using sourdough prepared from quinoa flour in the gluten-free bread formulation. While the type of starter used had no significant effect on these values. At the end, by sensory evaluation, assigned the highest overall acceptance score to the sample prepared from sourdough containing mixed starter and quinoa flour. [ABSTRACT FROM AUTHOR]

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 exhibited resistance to ampicillin, chloramphenicol, gentamicin, streptomycin, and tetracycline; all were resistant to kanamycin based on the EFSA breakpoint values for Leuconostoc species. PCR analysis did not detect resistance genes for these six antibiotics in any strain. None of the strains demonstrated clear α- or β-hemolytic activity. All strains thrived in a medium supplemented with 6% NaCl, displaying protease activity and acid in media containing 6% and 3% NaCl, respectively. Consequently, five strains, AK5T17, AK5T19, AK10M04, DMLC16, and YK10T20, were identified as starter candidates, with L. citreum strain DMLC16 emerging as the top choice due to its elevated protease and acid production capacities. These findings support the safe application of L. citreum strain DMLC16 as a starter candidate in fermented food production. [ABSTRACT FROM AUTHOR]

Copyright of Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The influence of selected yeast starters (Kluyveromyces lactis L39, Kazachstania humilis AG5, Nakazawaea molendinolei IG9, Candida diddensiae IG12, and Candida adriatica L30) on the fermentation and final characteristics of natural-style Gordal and Manzanilla green table olives was investigated. In both cultivars, the addition of yeast starters had no significant influence on the evolution of physicochemical parameters or the final main metabolites compared to noninoculated olives. In the Gordal cultivar, K. lactis L39 originated the greatest enrichment of volatile compounds, whereas K. lactis L39 and C. adriatica L30 gave the best volatile profiles in the Manzanilla cultivar. In both cultivars, the β-glucosidase-positive strains N. molendinolei IG9, C. diddensiae IG12, and C. adriatica L30 produced no significant decrease in the total phenolic content at the end of fermentation. Although the yeast starters had a significant effect on the volatile contents of the fermented products, they did not have a significant influence on the main sensory characteristics perceived by a sensory panel. A significant linear relationship (R2 = 0.815, p < 0.001) was found and validated between the perceived bitterness intensity and the content of total phenols in olive pulp, providing a simple and objective method for the evaluation of bitterness in table olives without the need for sensory analysis. [ABSTRACT FROM AUTHOR]

Copyright of Food Science & Engineering Research is the property of Ataturk University Coordinatorship of Scientific Journals and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The shelf life of fermented dairy products is only 3-5 days and is extended by the addition of preservatives to the production process, but the biological value of the kefir beverage is reduced. The purpose of this study was to determine the feasibility of using hop extract in the biotechnology of fermented milk beverage. Three samples of kefir beverage were produced: control (K) – using traditional technology based on dry starter “Kefir VIVO”; experimental (D1) – with the above type of starter in the amount of 0.05% by weight of milk and hop extract in the amount of 5% by weight of milk. The experimental sample (D2) was fermented using hop extract (10% by weight of milk). It was found that when using only hop extract for fermentation of the prototype kefir beverage, the duration of the technological process of its production is the same as when using dry starter and does not exceed 7-8 hours. The number of beneficial viable lactic acid microorganisms (Lactococcus lactis ssp.) in the fermented milk beverage made based on hop extract was 1.0∙107 CFU/cm3 . These microorganisms have probiotic properties, which makes it possible to classify beverages enriched with hop extract as functional foods. In the experimental samples made using hop extract, yeast colonies were found in the amount of 3∙107 and 8∙107 CFU/cm3 , respectively. During the experimental storage period, the pH of all product samples was (4.71-4.46). Therewith, the acidity of the sample (D2) increased more slowly. Its organoleptic characteristics were improving. The shelf life has been extended to 10-15 days. The results of the study showed that milk can be fermented with hop extract, resulting in a new functional type of kefir beverage with high organoleptic characteristics, viability of beneficial microflora (lactic acid bacteria and yeast) and extended shelf life

In the 1960s, a counter-cultural movement promoting utilitarian bicycle usage emerged in Europe and North America, challenging the dominance of cars, and advocating for sustainable urban mobility. despite the emergence of this movement, many developing cities have low cycling modal share and encounter obstacles in promoting utilitarian cycling. This study delves into workers attitudes toward using bicycles as an alternative mode of transportation. Employing a Binary logistic regression model and incorporating the Relative Importance Index (RII), the research identifies key determinants of utilitarian cycling. The findings highlight significant community willingness (71%) to bike to work, despite perceived barriers. Safety concerns (RII - 0.88) and environmental factors (RII = 0.60), such as rain and heat, emerge as prominent deterrents. Societal perceptions linking cycling to lower social status (vanity) (RII = 0.35), bicycle affordability (RII = 0.35), and work-related factors (RII = 0.48), such as non-cycle-friendly work attire and insufficient office parking safety, play relatively minor roles in discouraging bicycle use. Using the logistic regression model, the study predicts factors influencing the willingness to use bicycles for utilitarian transportation, revealing negative impacts from the absence of cycling infrastructure, motor traffic, rainy weather, and a lack of a cycling community.

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 exhibited resistance to ampicillin, chloramphenicol, gentamicin, streptomycin, and tetracycline; all were resistant to kanamycin based on the EFSA breakpoint values for Leuconostoc species. PCR analysis did not detect resistance genes for these six antibiotics in any strain. None of the strains demonstrated clear α- or β-hemolytic activity. All strains thrived in a medium supplemented with 6% NaCl, displaying protease activity and acid in media containing 6% and 3% NaCl, respectively. Consequently, five strains, AK5T17, AK5T19, AK10M04, DMLC16, and YK10T20, were identified as starter candidates, with L. citreum strain DMLC16 emerging as the top choice due to its elevated protease and acid production capacities. These findings support the safe application of L. citreum strain DMLC16 as a starter candidate in fermented food production.

The olive oil industry recently introduced a novel multi-phase decanter with the "Leopard DMF" series, which gives a by-product called pâté, made up of pulp and olive wastewater with a high content of phenolic substances and without pits. This study aims to create a new culture medium, the Olive Juice Broth (OJB), from DMF pâté, and apply it to select bacteria strains able to survive and degrade the bitter substances normally present in the olive fruit. Thirty-five different bacterial strains of Lactiplantibacillus plantarum from the CREA-IT.PE Collection of Microorganisms were tested. Seven strains characterized by ≥50% growth in OJB (B31, B137, B28, B39, B124, B130, and B51) showed a degradation of the total phenolic content of OJB ≥ 30%. From this set, L. plantarum B51 strain was selected as a starter for table olive production vs. spontaneous fermentation. The selected inoculant effectively reduced the debittering time compared to spontaneous fermentation. Hydroxytyrosol, derived from oleuropein and verbascoside degradation, and tyrosol, derived from ligstroside degradation, were produced faster than during spontaneous fermentation. The OJB medium is confirmed to be useful in selecting bacterial strains resistant to the complex phenolic environment of the olive fruit. [ABSTRACT FROM AUTHOR]

Fermentation is an important processing technology in the modern food industry, which can be used to produce fermented meat products on a large scale. This paper explores the role of fermentation technology in regulating the quality of meat products, and summarizes the current research and application of fermentation agents and fermentation processes in meat processing from three aspects: Screening and construction of fermentation agents, inoculation strategies of fermentation agents, factors affecting fermentation, and process optimization. It also discusses the development trend of fermentation technology in the application of meat products industry in China. Overall, the application of new fermentation technology will break the limitations of the traditional meat industry. In the future, people can adjust the fermentation processes and strategies for the demand characteristics of different fermented meat product qualities to produce nutritious, delicious, safe, and diverse fermented meat products that meet the needs of modern people’s life.

Sumbawa wild horse milk is pure milk produced from Sumbawa horses with high nutritional content. It can survive for five months at room temperature without processing and has health benefits. However, the utilization of Sumbawa wild horse milk is still limited because of its low sensory quality due to natural fermentation, which also adversely affects its acceptability. Adding probiotic bacteria is one of the methods to improve its quality. This study aims to develop and analyze the physicochemical and sensory quality of probiotic drink products from Sumbawa wild horse milk by adding probiotic bacteria. This study used a one-factor, Completely Randomized Design (CRD), namely different types of starters. The treatment in this study is using probiotic starter Lactobacillus rhamnosus (P1) and commercial starter Lactobacillus bulgaricus + Streptococcus thermophilus (P2). The probiotic drink from Sumbawa wild horse milk in the treatment P1 has the best results, pH 4.35, 0.55% titratable acidity, 13.10% total dissolved solids, 78.00 mPa.s viscosity, 74.66% syneresis, and 3.42x109 CFU/ml total LAB. The most preferred product based on the hedonic test is P2. P2 has a whiter color and more sour taste. The addition of probiotic starters can improve the physicochemical product, and commercial starters can improve the sensory quality of the product.

The objective of this work was to produce a dehydrated starter from Saccharomyces cerevisiae LT16 and Nakaseomyces delphensis LT80 and to evaluate its impact on the quality of Sha'a, a straw-colored or yellowish, milky, alcoholic or non-alcoholic beverage, made exclusively from maize For this purpose, a suspension of each strain was added to the carrier material (maize flour, husks and starch), dehydrated at 40 °C and then stored at 4 °C and room temperature, and the viability of the strains was assessed for 90 days. Sha'a was produced by both the pure and co-fermentation in which the kinetic parameters were determined. The consumers' appreciation was assessed. The highest viabilities after dehydration were 80.58 and 70.47 % for LT80 and LT16 respectively in maize flour. However, after 90 days, viability was higher in maize flour (68.60 % at 4 °C and 62.04 % at room temperature for LT80 and LT16 strains respectively). As a stress marker, only glutathione was positively correlated with viability. In addition, the fermentation efficiency were negatively affected by drying. The strain LT80 significantly (p

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study was aimed to enhance the flavor compounds, improve sensorial, microbial and physicochemical characteristics of the yogurt product using dried cantaloupe pulp. This study included the estimation of three flavor compounds in the yogurt product (acetaldehyde, acetone, and ethanol), after seven day of refrigeraed storage at 4°C, a wide difference in the levels of flavor compounds among the treatments have been shown, the values of acetaldehyde were in the following treatments (A) control treatment, (H) cantaloupe 1 %, (K) cantaloupe3%, as follows 13.46, 14.27, 24.54 mg/L respectively. Acetone values were 8.38, 5.33, 3.47 mg/L respectively. Ethanol were 10.25, 7.12, 4.29 mg/L respectively. Lactobacillus delbrueckii subsp. Bulgaricus log vaible count after the first day of manufacture were 7.38, 8.53, 8.77 cfu ml-1 for A, H and K treatment respectively, gradually decreased through refrigerated storage to reach after 28 days 6.25, 7.41, 7.60 cfu ml-1 respectively. The log vaible count Streptococcus silvarius subsp. Thermophilus at first day of manufacture were 8.20, 9.66, 9.71 cfu ml-1 for A, H and k treatment respectively, gradually decreased under refrigerated storage to 7.25, 8.50, 8.30 cfu ml-1 respectively after 28 days. Chemical composition did not change, and there were no significant differences among the treatments. Sensory evaluation values showed differences in treatment, the flavor scores for treatments after 28 days of refrigerated storage were (37, 42, 43), the texture were (25, 28, 29), the appearance were (10,14, 14), color (9, 8, 8) for A, H and k treatment respectively. The treatment K was superior as compared to the other treatments with a score of acceptance (94), compared with the control treatment whose score of acceptance was(81) out to 100 [ABSTRACT FROM AUTHOR]

Summary: Ersho is a well‐known as a source of lactic acid bacteria (LAB) and yeasts in Ethiopia. However, the utilisation of yeasts and LAB for bread production has not been previously studied. Therefore, the objective of the current study was to screen yeasts and LAB from ersho samples and determination of their bread production efficiency using a laboratory based experiment. Three LAB (1A, 13E, and 55A) and three yeasts (4A, 14D, and 54A) were screened and used to develop sourdough starters (4A13E, 14D55A, 54A1A, and 54A13E). The properties of BS4 bread made with 54A13E sourdough starter had more improved. The protein, TVC (total viable count), TFC (total fungal count), and shelf life of control bread were 13.38%, 3.1, 2.1 log cfu g−1, and 4 days, respectively. The protein, TVC, TFC, and shelf life of BS4 bread were 15.52%, 2.0, 1.4 log cfu g−1, and 7 days, respectively. Colour, texture, taste, odour, and overall acceptability mean scores of control bread were 6.6, 6.7, 6.9, 7.1, and 6.9, respectively. Colour, texture, taste, odour, and overall acceptability mean scores of BS4 bread were 8.6, 8.6, 6.4, 8.1, and 7.7, respectively. The results suggest that the use of sourdough starter in place of bakery yeast would be preferable when baking bread. [ABSTRACT FROM AUTHOR]

Starter selection is a critical decision in diesel engine design. The starter performance curves are generally accepted in the industry, with current on the horizontal axis and power, volts, speed and starter torque on the vertical axis. In this way, it is not possible to compare the starter performance curves with the engine friction force curve. In this study, a method has been developed for the selection of suitable starter for diesel engines. With the developed method, the starter performance curve is converted and the engine friction curve is shown on the same graph. With this method, it can be easily understood whether the starter is suitable for a diesel engine. In addition, possible problems that may be encountered during cold start-up can be foreseen. The developed method uses actual performance measurements given by the starter manufacturer. On the engine side, if there is an existing engine, engine friction test results are used. If the engine is in the design phase, the friction force results obtained by simulation are used.

The influence of selected yeast starters (Kluyveromyces lactis L39, Kazachstania humilis AG5, Nakazawaea molendinolei IG9, Candida diddensiae IG12, and Candida adriatica L30) on the fermentation and final characteristics of natural-style Gordal and Manzanilla green table olives was investigated. In both cultivars, the addition of yeast starters had no significant influence on the evolution of physicochemical parameters or the final main metabolites compared to noninoculated olives. In the Gordal cultivar, K. lactis L39 originated the greatest enrichment of volatile compounds, whereas K. lactis L39 and C. adriatica L30 gave the best volatile profiles in the Manzanilla cultivar. In both cultivars, the β-glucosidase-positive strains N. molendinolei IG9, C. diddensiae IG12, and C. adriatica L30 produced no significant decrease in the total phenolic content at the end of fermentation. Although the yeast starters had a significant effect on the volatile contents of the fermented products, they did not have a significant influence on the main sensory characteristics perceived by a sensory panel. A significant linear relationship (R2 = 0.815, p < 0.001) was found and validated between the perceived bitterness intensity and the content of total phenols in olive pulp, providing a simple and objective method for the evaluation of bitterness in table olives without the need for sensory analysis.

The chicken meat industry generates by-products containing lipids and proteins, requiring high treatment costs. Staphylococcus xylosus is used in fermented meat products to promote proteolysis and differentiated volatile compounds. Ultrasound (US) is an effective tool to accelerate the process in the meat industry. This study evaluated whether the US potentiates the action of S. xylosus in the bioconversion of cooked chicken meat by-products. By-product was sterilized and inoculated with S. xylosus. After, it was sonicated at 130 kHz and 35 kHz for 30 min at 37 °C and incubated for 24 h at 37 °C. The US stimulated the proteolytic activity of S. xylosus, forming compounds of 25 kDa and producing volatile compounds. At 130 kHz showed the production of alcohols and aldehydes, while at 35 kHz, carboxylic acids. US and S. xylosus promoted good bioconversion of the cooked by-products.

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 of drupes (violet or green) and brine salt concentration (6 or 8%) on the acidification kinetics was analysed by using a 2k Factorial Design. The acidification was affected by all the variables tested with the veraison degree as the most significant one; in fact, neither salt concentration nor the presence of the starter was able to improve the acidification kinetics when unripe fruits were used. [ABSTRACT FROM AUTHOR]

Soybean is an excellent and cost-effective protein source. However, its usage is limited by antinutrients. Soybean curd commonly called 'awara' in Nigeria or 'tofu' in Asia is a processed cuisine that is consumed in many countries. Lactic acid bacteria (LAB) and acetic acid bacteria (AAB) that are mostly used as starter cultures in fermentation processes and have been associated with many health benefits were isolated from fresh cow milk collected from three sample areas of Nwosen, Komoto and Zaria in Rugga, a Fulani community in Wukari, Taraba State, Nigeria. A total of seven strains were isolated from the fresh cow milk post biochemical tests. Two strains with good starter culture properties were used in fermenting the soybean curds and molecularly identified thereafter. One of the strains was confirmed to be LAB (Lactococcus lactis) and the other was AAB (Acetobacter tropicalis). After forty-eight hours of fermentation, L. lactis and A. tropicalis were able to increase the protein content from 30.6% to 45.7% and 30.6% to 42.3% respectively. Decreases in anti-nutrient contents of the samples were also observed. The difference in these values proves that these L. lactis was the best starter that increased the nutrient and decreased the anti-nutrients via extended hours of fermentation thus making it the most preferred starter culture in fermentation of soybean curd. [ABSTRACT FROM AUTHOR]

In order to explore the inhibition of starter on nitrite and biogenic amines in duck fermented sausage, and provide a theoretical basis for the development and safety control of fermented sausage products. Lactobacillus fermentum RA3 and Lactobacillus plantarum RC4 were inoculated into duck fermented sausage with single or compound strains, and compared with the natural fermentation group, the nitrite, biogenic amines and other physicochemical indexes of the sausage were determined. The results showed that during the processing and storage of sausage, the total number of bacterial colony and the content of biogenic amines in the experimental group increased first and then decreased. While the content of volatile basic nitrogen (TVB-N) and biogenic amine in natural group increased gradually. The content of nitrite showed a downward trend. In addition, the pH, TVB-N and nitrite content were always lower than those in the natural group. On the 28th day, the nitrite content of the RF group was 1.33 mg/kg lower than that of the natural group. From the day 21 to 28, the total number of colonies in the experimental group was significantly lower than that in natural group (P

The study aims to know the effect of different starters on the quality production of organic fertilizer. Three kinds of starters, EM-4 (P1), BM-4 (P2), and Petroganic (P3), were used in this study. The quality of organic fertilizer with a starter for the 28th day of composting was evaluated by physical and chemical parameters in triplicates. Based on the results, we showed the physical parameters of treatment compost P1, P2, and P3 are blackish brown, didn’t smell of stool, and are crumbly textured. The chemical parameters showed the content of C-organic from the treatments was 42.51%, 39.19%, and 35.74%, respectively, at the end of the composting process, while total nitrogen content was 4.71%, 9.47%, and 5.77%. The C/N ratio of each treatment, P1, P2, and P3, was 9.02, 4.17, and 6.20, while the total phosphor content was 0.092%, 0.15%, and 0.13%, respectively. Next, the total potassium content was 0.69%, 0.79%, and 0.77%, respectively, at the end of the composting process. The addition of different types of starters did not affect physical and chemical quality. In conclusion, EM-4, BM-4, and Petroganik can be used as alternative starters in producing organic fertilizer.

The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus (labeled L-S) on microbial community and flavor in fermented sausages during the ripening process. Culture-dependent (colony count) and culture-independent (high-throughput sequencing) methods were employed to evaluate bacterial communities. Volatile compounds were identified by gas chromatography–mass spectrometry, and the results were analyzed by principal component analysis (PCA). The identified bacteria with high relative abundance included Lactobacillus and Pediococcus, and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process. At the end of ripening, 2-nonenal, tetradecanal, ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages. Sensory evaluation showed a high score in the L-S fermented sausages. Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products.

The Enterococcus faecium strain DMEA09 was previously isolated from traditional Korean fermented meju. The objective of the current study was to investigate the traits of E. faecium strain DMEA09 as a starter candidate, focusing on its safety and technological properties. Regarding its safety, the DMEA09 strain was found to be sensitive to nine antibiotics (ampicillin, chloramphenicol, erythromycin, gentamicin, kanamycin, streptomycin, tetracycline, tylosin, and vancomycin) by showing lower minimum inhibitory concentrations (MICs) than the cut-off values suggested by the European Union Food Safety Authority for these nine antibiotics. However, its MIC value for clindamycin was twice as high as the cut-off value. A genomic analysis revealed that strain DMEA09 did not encode the acquired antibiotic resistance genes, including those for clindamycin. The DMEA09 strain did not show hemolysis as a result of analyzing α- and β-hemolysis. It did not form biofilm either. A genomic analysis revealed that strain DMEA09 did not encode for any virulence factors including hemolysin. Most importantly, multilocus sequence typing revealed that the clonal group of strain DMEA09 was distinguished from clinical isolates. Regarding its technological properties, strain DMEA09 could grow in the presence of 6% salt. It showed protease activity when the salt concentration was 3%. It did not exhibit lipase activity. Its genome possessed 37 putative protease genes and salt-tolerance genes for survivability under salt conditions. Consequently, strain DMEA09 shows safe and technological properties as a new starter candidate. This was confirmed by genome analysis. [ABSTRACT FROM AUTHOR]

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 requirement compared to corn, and a high yield. The purpose of this work is to develop a silage starter from lactic acid bacteria and study its effect on the quality of fermentation and the chemical composition of the silage. The selection of strains of lactic acid bacteria in the composition of the starter was carried out, taking into account their antibacterial activity against opportunistic microorganisms Staphylococcus aureus and Escherichia coli. Amaranth was treated with the developed silage starter (MPF) before ensiling. The study of the composition of the microflora and the acidity of the silage was carried out periodically during the amaranth ensiling process and after 45 days of storage. The use of MPF starter provided a rapid decrease in pH and, on the 10th day, reached a value of 4.2. Silage with the use of MPF starter was characterized by the largest amount of lactic acid—75.1%, the lowest content of acetic acid—24.9%, and the absence of butyric acid. The use of the MPF starter compared to other treatments resulted in the retention of crude protein up to 90%, which improved the quality of amaranth silage. Amaranth silage, in comparison with corn silage traditionally used in fodder production, was characterized by an increased content of all essential amino acids; in terms of lysine content, it exceeded corn silage 2.5 times. Based on the data obtained, it can be concluded that the developed silage starter can significantly improve the quality of amaranth silage. [ABSTRACT FROM AUTHOR]

Copyright of Duzce University Journal of Science & Technology is the property of Duzce University Journal of Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract Background Soumbala is a highly loved alkaline traditional fermented food condiment in Burkina Faso. It harbors various microbiota dominated by fermentative Bacillus spp. as functional microorganism with little confirmed health-promoting properties. Methods The present study aimed to evaluate six Bacillus strains previously isolated and identified from soumbala. These strains were selected as presumptively safe bacteria for probiotic and technological characteristics. These strains were assessed for in vitro probiotic criteria (tolerance to acidic pH, gastric juice, 0.3% (m/v) bile salts, intestinal juice and 0.4% (w/v) phenol, cell surface hydrophobicity, auto-aggregation capacity, antimicrobial activity against foodborne pathogens, antibiotic susceptibility and biofilm production) and technological properties, including protease, amylase, lipase, and tannase activity, as well as poly-γ-glutamic acid (PGA) production and thermo-tolerance. Results All tested Bacillus strains (B54, F20, F24, F21, F26 and F44) presented variable relevant probiotic properties (good tolerance to pH 2 and pH 4, gastric juice, bile salts, intestinal juice and phenol), with marked differences in hydrophobicity and auto-aggregation capacity ranging from 73.62—94.71% and 49.35—92.30%, respectively. They exhibited a broad spectrum of activity against foodborne pathogens depending on target pathogen, with the highest activity exhibited by strain F20 (29.52 mm) against B. cereus 39 (p < 0.001). They also showed good biofilm production as well as variable hydrolytic enzyme activities, including protease (43.00—60.67 mm), amylase (22.59—49.55 mm), lipase (20.02—24.57 mm), and tannase (0—10.67 mm). All tested Bacillus strains tolerated temperature up to 50 °C, while only strains F26 and F44 showed the best PGA production. Conclusion Overall, the tested cultures exhibiting potential probiotic and technological characteristics; particularly B. cereus F20, B. benzoevorans F21, B. cabrialessi F26, and B. tequilensis F44 could be a source of probiotic-starters of commercial interest in the production of high-quality soumbala.

SUMMARY: A previous companion study utilized a 2 GS (Fast Growing [FG] or High Yielding [HY]) × 2 FF (Crumbles [C] or Intact Pellets [IP]) × 3 FQ (Low, Medium, or High) factorial arrangement to determine their impact on broiler performance. The 2 FF, C or P, were fed in the starter diet (d 0–18) as one of 3 FQ: low-2,210 µm (C) or 40% intact pellets (IP), medium-3,010 µm (C) or 60% IP, and high-3388 µm (C) or 80% IP. From 0 to 18 d, feeding increased FQ improved overall BW and BWG. The current study determined the APSC from d 0 to 6 and d 0 to 18 among these GS, FF, and FQ. This study utilized a subsample of pens from the companion study. From d 0 to 6 and 0 to 18, HY GS had a higher APSC. At d 0 to 18, GS × FF interacted, demonstrating that APSC only differed between GS when pellets were fed, with HY consuming a larger size. A FF × FQ interaction on 0–6 and 0–18 d demonstrated that, regardless of FF broilers fed high FQ, had larger APSC. For birds fed low and medium FQ as a C, APSC was larger, but smaller when fed as IP. Correlations were found showing that as APSC increased, d 0 to 6 BW, BW gain, and FCR improved; this also occured for d 0 to 18 FCR. Data suggest that APSC is dependent upon GS and FF presented; further research is needed to verify APS preference when provided ad libitum amounts of each particle size.

The generation of royalties on the use of foreign-made inoculum strains or starters as a result of the implementation of the 'Nagoya Protocol' has led to efforts and healthy competition to secure useful biological resources in each country. In this study, we recognized the necessity and importance of securing useful strains in Korea and produced starters using five strains of fungi (Aspergillus oryzae and Aspergillus niger). Specifically, the quality characteristics exhibited by different strain inoculum concentrations (1, 3, 5% (v/w)) and drying conditions (low-temperature air drying at 35 °C for 24 h and high-temperature hot air drying at 45 °C for 18 h) during the starter manufacturing process were analyzed. Parameters such as enzyme activity and free amino acid and volatile flavor compound content, which may vary based on production conditions, are expected to produce basic data for the production of Korean-type starters. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) as starters can enhance the malting efficiency and malt quality. However, specific criteria for screening LAB starters for malting are still scarce. In this study, Lactobacillus plantarum ZL-36 screened from barley was selected for malting as it revealed higher amylolytic activity and lower biogenic amines production. L. plantarum ZL-36 was added to the malting process to improve the quality of malt. It was observed that the strain adapted the malting environment and the cultures inhibited the growth of harmful bacteria. Furthermore, L. plantarum ZL-36 improved the characteristics of malt, such as the pH of mash and wort, total titratable acid, free amino nitrogen and extract. In contrast to other lactic acid bacteria, L. plantarum ZL-36 did not increase the biogenic amines content of malt. [ABSTRACT FROM AUTHOR]

We re-evaluated the feasibility of fermentation seeds made from Inaniwa udon, a traditional wheat noodle. Inaniwa udon dough was cultivated in a 5 % saline medium at 29 ˚C for three days (hereinafter ‘Hyphopichia-enriched starter’). Without adding sugar or yeast, this Hyphopichia-enriched starter could be used to make a primitive type of bread whose ingredients were limited to flour, salt and a starter. A typical strain of this culture, Hyphopichia burtonii M2, had much higher α-amylase activity than the type culture of H. burtonii, NBRC 10837T. When used for bread making, both strong and weak flour yielded bread with a specific volume of 2.0–2.2 cm3/g. The fresh bread crumb tended to be dark in color, with an L* of 63–70. [ABSTRACT FROM AUTHOR]

This study was aimed to enhance the flavor and some microbial, physiochemical and sensorial properties of yogurt by threonine and glycine. This study included the estimation (acetaldehyde, acetone and ethanol), acetaldehyde content was 13.46, 13.9, 19.52, 13.99, 28.76, 27.31 and 18.52 mg L-1 for (A) control treatment, (B) glycine 1g /L , (C) threonine 1 g/ L, (D) glycine 3 g/ L, (E) threonine 3 g/ L, (F) threonine 3g + glycine 1g / L and (G) glycine 3g + threonine 1g / L treatments respectively. Acetone content was 8.38, 8.26, 5.71, 8.12, 3.84, 3.11 and 5.49 mg L-1 for A, B, C, D, E, F and G treatments respectively. Ethanol content was 10.25, 10.17, 6.39, 10.16, 4.56, 4.16 and 6.21 mg L-1 for A, B, C, D, E, F and G treatments respectively. Lactobacillus bulgaricus count after the first day of manufacture were 7.38, 7.34, 7.49, 7.39, 7.70, 7.68 and 7.50 cfu mL-1 for A, B, C, D, E, F and G treatments respectively, after 28 days of manufacture was 6.25, 6.23, 6.32, 6.27, 6.51, 6.47 and 6.38 cfu mL-1 for A, B, C, D, E, F and G treatments respectively. Streptococcus thermophilus count after the first day of manufacture were 9.20, 9.14, 9.38, 9.30, 10.62, 10.53 and 9.47 cfu mL-1 for A, B, C, D, E, F and G treatments respectively, after 28 days of manufacture were 8.25, 8.11, 8.34, 8.27, 9.17, 9.11 and 8.36 cfu mL-1 for A, B, C, D, E, F and G treatments respectively after 28 days. The chemical composition did not change, there were no significant differences compared with treatments. Sensory evaluation score showed significant differences (P≤0.05) among the treatments

This study aimed to examine the effect of differences in altitude on the performance of broiler chickens. The experimental design used was a completely randomized design (CRD) with 3 treatments and 8 replications. For this research, the broiler chickens were reared in closed house cages at different altitudes: lowlands, medium lands, and highlands with the same Standard Operation Procedure (SOP). The treatments applied were T1 (broilers reared at an altitude of ± < 600 meters), T2 (broilers reared at an altitude of ± 800 – 1000 meters) and T3 (broilers reared at an altitude of ± > 1000 meters). The data were analyzed to determine the treatment effect using Duncan's Multiple Distance Test. The parameters measured were feed consumption, body weight gain (WG), feed conversion ratio (FCR), index performance (IP) and income over feed cost (IOFC). The results showed that altitude had a significant effect (P

Simple Summary: Early nutritional intervention in young animals can regulate physiological and growth performance at later stages. Previous studies have shown that early supplementation with starters can improve lamb growth performance; however, most of them focus on physiological changes in the short period before and after weaning of lambs, while reports on sustained effects on growth performance in later stages of lambs are scarce. This study investigated the sustained effects of early starter supplementation on the performance of Hu lambs during the pre-weaning, post-weaning, and fattening periods. The aim of this experiment was to study the sustained effects of early supplementation with a starter on the performance of lambs during the pre-weaning, post-weaning, and fattening periods. Sixty male Hu lambs (3.59 ± 0.05 kg) were randomly assigned to two (30 lambs per group) treatments. The lambs were fed milk replacer from three days of age. The early supplementation (ES) group was supplemented with a starter ration at seven days of age, the control (CON) group was supplemented at 21 days of age, and lambs in both groups were weaned from milk replacer at 28 days of age. Eight lambs from each group were randomly slaughtered at 98 days of age, and the remaining lambs were fed the same nutrient level of a fattening ration until slaughter at 200 days of age. The results showed that early supplementation with starter significantly improved average daily feed intake (ADFI) and average daily weight gain (ADG) in the pre-weaning period (7–28 days of age), and ADFI and slaughter performance (live weight before slaughter, carcass weight and dressing percentage) in the post-weaning period (29–98 days of age, p < 0.05). In addition, early supplementation with the starter had no significant effect (p > 0.05) on ADFI, ADG, and slaughter performance, but significantly decreased (p < 0.05) the feed-to-gain ratio (F/G) of lambs during the fattening period (99–200 days of age). In addition, early supplementation with starter increased the ratio of rumen and reticulum weight to total stomach weight in lambs (p < 0.05). In conclusion, early supplementation with starter can reduce feed costs and improve the performance of lambs, while the growth advantage produced by early supplementation had initially disappeared by 154 days of age. [ABSTRACT FROM AUTHOR]

Background: Soumbala is a highly loved alkaline traditional fermented food condiment in Burkina Faso. It harbors various microbiota dominated by fermentative Bacillus spp. as functional microorganism with little confirmed health-promoting properties. Methods: The present study aimed to evaluate six Bacillus strains previously isolated and identified from soumbala. These strains were selected as presumptively safe bacteria for probiotic and technological characteristics. These strains were assessed for in vitro probiotic criteria (tolerance to acidic pH, gastric juice, 0.3% (m/v) bile salts, intestinal juice and 0.4% (w/v) phenol, cell surface hydrophobicity, auto-aggregation capacity, antimicrobial activity against foodborne pathogens, antibiotic susceptibility and biofilm production) and technological properties, including protease, amylase, lipase, and tannase activity, as well as poly-γ-glutamic acid (PGA) production and thermo-tolerance. Results: All tested Bacillus strains (B54, F20, F24, F21, F26 and F44) presented variable relevant probiotic properties (good tolerance to pH 2 and pH 4, gastric juice, bile salts, intestinal juice and phenol), with marked differences in hydrophobicity and auto-aggregation capacity ranging from 73.62—94.71% and 49.35—92.30%, respectively. They exhibited a broad spectrum of activity against foodborne pathogens depending on target pathogen, with the highest activity exhibited by strain F20 (29.52 mm) against B. cereus 39 (p < 0.001). They also showed good biofilm production as well as variable hydrolytic enzyme activities, including protease (43.00—60.67 mm), amylase (22.59—49.55 mm), lipase (20.02—24.57 mm), and tannase (0—10.67 mm). All tested Bacillus strains tolerated temperature up to 50 °C, while only strains F26 and F44 showed the best PGA production. Conclusion: Overall, the tested cultures exhibiting potential probiotic and technological characteristics; particularly B. cereus F20, B. benzoevorans F21, B. cabrialessi F26, and B. tequilensis F44 could be a source of probiotic-starters of commercial interest in the production of high-quality soumbala. [ABSTRACT FROM AUTHOR]

The present study aimed to comparatively characterize the ruminal epithelial protein expression profiles in lambs fed ewe milk or milk plus starter diet using proteome analysis. Twenty new-born lambs were randomly divided into a group receiving ewe milk (M, n = 10) and a group receiving milk plus starter diet (M + S, n = 10). From 10 d old, M group lambs remained with the ewe and suckled ewe milk without receiving the starter diet. The lambs in the M + S group were separated from the ewe and received starter feed. All lambs were slaughtered at 56 d old. Eight rumen epithelia samples (4 per group) were collected to characterize their protein expression profiles using proteomic technology. Proteome analysis showed that 31 upregulated proteins and 40 downregulated proteins were identified in the rumen epithelium of lambs in response to starter diet supplementation. The results showed that starter feeding regulates a variety of biological processes in the epithelium, especially blood vessel development and extracellular matrix protein expression. Meanwhile, the expression of proteins associated with synthesis and degradation of ketone bodies, butanoate metabolism, and citrate cycle signaling transduction pathway were upregulated in the group with starter diet supplementation, including 3-hydroxy-3-methylglutaryl coenzyme A synthase (HMGCS2, fold change [FC] = 1.93), 3-hydroxybutyrate dehydrogenase 1 (BDH1, FC = 1.91), and isocitrate dehydrogenase 1 (IDH1, FC = 8.12). The metabolic processes associated with ammonia detoxification and antioxidant stress were also affected by starter diet supplementation, with proteins, microsomal glutathione S-transferase 3 (MGST3, FC = 2.37) and IDH1, linked to the biosynthesis of glutamate and glutathione metabolism pathway being upregulated in the group with starter diet supplementation. In addition, starter feeding decreased the expression of Ras-related protein rap-1A (RAP1A, FC = 0.48) enriched in Rap1 signaling pathway, Ras signaling pathway, cyclic adenosine monophosphate (cAMP) signaling pathway, and mitogen-activated protein kinase (MAPK) signaling pathway. In summary, starter feed supplementation changed the expression of proteins related to energy production, ammonia detoxification, antioxidant stress, and signaling pathways related to proliferation and apoptosis, which facilitates the rumen epithelia development in lambs. The results provide new insights into the molecular adaptation of rumen epithelia in response to starter diet supplementation at the protein level in lambs.

Starch and NDF are the main components in the diets of ruminants worldwide and are the main energy source for rumen microorganisms and hosts. The purpose of this study was to investigate the effects of different NDF/starch ratios on rumen fermentation parameters, rumen development and rumen microbes in lambs and to predict the function of rumen microbes by metagenomic techniques. In this study, 30 lambs with birth weights of (3.0 ± 0.5) kg were selected. The lambs of Hu sheep were randomly divided into two groups, fed starter with an NDF/starch ratio of 0.5 (group A) or 1.0 (group C). Samples of the rumen tissue and contents were collected after slaughter. The results showed that the ADG and ADFI of group A were significantly higher than those of group C (P < 0.05), but there was no significant difference in the FCR (P > 0.05). Therefore, from the perspective of feed-related economic benefits, group C showed greater economic value; the A/P of group C was significantly lower than that of group A (0.05 < P < 0.1), and the TVFA showed no significant difference (P > 0.05); The lengths of the rumen papillae of group C was significantly higher than that of group A (0.05 < P < 0.1). There was no significant difference in the abundance of the top 10 species at the phylum level and genus level (P > 0.05). CAZymes gene enrichment was observed in the rumen microbial community of lambs in group C (P < 0.05). In conclusion, group C, fed with starter with a higher NDF/starch ratio, had a higher feeding value. This study provides comprehensive insights into the composition of NDF and starch in lamb starter.

Water kefir is a probiotic drink as a result of fermentation by lactobacillus acid bacteria, acetobacter and yeast. Fruits and other ingredients could be added to obtain water kefir with specific flavor and aroma. This research aims to observe the effect of starter concentration and kind of fruit used on the characteristics of water kefir, and to determine the best combination preferred by the panelists. This study used two factorial randomized design with three repetitions. The factors used are the starter concentration (5 %, 8 %, and 11 %) and the kind of fruit used (snake fruit, pineapple, and papaya). Results showed that different starter concentration had an effect on brix, pH, alcohol content and density of water kefir, while different kinds of fruit had an effect on brix. Based on organoleptic test the most preferred water kefir is pineapple water kefir with 8 % starter concentration.

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 requirement compared to corn, and a high yield. The purpose of this work is to develop a silage starter from lactic acid bacteria and study its effect on the quality of fermentation and the chemical composition of the silage. The selection of strains of lactic acid bacteria in the composition of the starter was carried out, taking into account their antibacterial activity against opportunistic microorganisms Staphylococcus aureus and Escherichia coli. Amaranth was treated with the developed silage starter (MPF) before ensiling. The study of the composition of the microflora and the acidity of the silage was carried out periodically during the amaranth ensiling process and after 45 days of storage. The use of MPF starter provided a rapid decrease in pH and, on the 10th day, reached a value of 4.2. Silage with the use of MPF starter was characterized by the largest amount of lactic acid—75.1%, the lowest content of acetic acid—24.9%, and the absence of butyric acid. The use of the MPF starter compared to other treatments resulted in the retention of crude protein up to 90%, which improved the quality of amaranth silage. Amaranth silage, in comparison with corn silage traditionally used in fodder production, was characterized by an increased content of all essential amino acids; in terms of lysine content, it exceeded corn silage 2.5 times. Based on the data obtained, it can be concluded that the developed silage starter can significantly improve the quality of amaranth silage.

The Enterococcus faecium strain DMEA09 was previously isolated from traditional Korean fermented meju. The objective of the current study was to investigate the traits of E. faecium strain DMEA09 as a starter candidate, focusing on its safety and technological properties. Regarding its safety, the DMEA09 strain was found to be sensitive to nine antibiotics (ampicillin, chloramphenicol, erythromycin, gentamicin, kanamycin, streptomycin, tetracycline, tylosin, and vancomycin) by showing lower minimum inhibitory concentrations (MICs) than the cut-off values suggested by the European Union Food Safety Authority for these nine antibiotics. However, its MIC value for clindamycin was twice as high as the cut-off value. A genomic analysis revealed that strain DMEA09 did not encode the acquired antibiotic resistance genes, including those for clindamycin. The DMEA09 strain did not show hemolysis as a result of analyzing α- and β-hemolysis. It did not form biofilm either. A genomic analysis revealed that strain DMEA09 did not encode for any virulence factors including hemolysin. Most importantly, multilocus sequence typing revealed that the clonal group of strain DMEA09 was distinguished from clinical isolates. Regarding its technological properties, strain DMEA09 could grow in the presence of 6% salt. It showed protease activity when the salt concentration was 3%. It did not exhibit lipase activity. Its genome possessed 37 putative protease genes and salt-tolerance genes for survivability under salt conditions. Consequently, strain DMEA09 shows safe and technological properties as a new starter candidate. This was confirmed by genome analysis.

Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 were screened from locally obtained food in Guizhou and then used to fermented pork loins. The effects of the starters on the quality of the fermented pork loins were explored through physicochemical analysis as well as E-nose and E-tongue assessments. High-throughput sequencing technology was used to reflect the distribution and function of the starters culture flora during the fermentation processes. The results showed that the starters conferred more well-rounded sensory qualities to the fermented pork loins, including improvements in their color, aroma, and other qualities. In addition, Corynebacterium variabile, Pediococcus pentosaceus, Lactococcus garvieae, Staphylococcus vitulinus, Bacillus velezensis, and Leuconostoc mesenteroides can be found to be inhibited by the starters (Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4), thereby improving safety of fermented pork loins. Moreover, throughout the fermentation process, Staphylococcus simulans ZF4 appeared to provide a stronger umami taste to the fermented pork loin, and the Lactobacillus plantarum SJ4 was better at producing flavor substances.

As protein is the most expensive ingredient in feedstuffs, stable dairy farming is achieved with feeding high quality diets with balanced amino acids in diet. Present study was done to evaluate the effect of adding amino acids in starter with moderate crude protein and to compare it with high protein starter without amino acid. To do this, 48 males and females Holstein dairy calves were studied from 3 until 70 days of age. Experimental diets included: (1) 18% CP in starter with 20% more methionine and lysine, (2) 18% CP in starter with 20% more lysine and methionine and 10% more threonine, (3) 18% CP in starter with 20% more lysine, methionine and threonine and (4) 22% CP in starter without amino acids. During whole period and before weaning, calves in treatment 1 had higher starter intake. Calves fed with higher crude protein, had higher feed conversion ratio. Daily weight gain and final weight was not different between treatments. Experimental diets had no significantly effect on blood parameters. Only at the end of experiment, calves fed with higher crude protein without amino acids, had higher BUN. Calves fed with 20 percent more lysine, methionine and threonine (diet 3), had fewer bouts of diarrhea and body temperature. Overall, the results of the present study showed that adding lysine, methionine and threonine amino acids, did not have significant effects on growth performance and immunity blood parameters. However, starter diet with moderate crude protein level, utilized more efficiently than starter with higher crude protein level. [ABSTRACT FROM AUTHOR]

The high content of α-galactooligosaccharide in mung beans has the potential for supporting the growth of Lactic Acid Bacteria (LAB), therefore it can be developed as fermented plant-based milk that substituted Ultra High Temperature (UHT) milk. The purposes of this research is to investigate the effectiveness of LAB Lactococcus lactis NBRC 12007 in the fermentation process of mung bean milk and to observe the quality differences of fermented mung bean milk with UHT milk. Previously, preparations were made for starter L. lactis NBRC 12007 in MRSB medium and then sub cultured to UHT milk. Furthermore, 3% of the culture was inoculated into each of the mung bean milk substrate and UHT milk as a starter for the fermentation process and incubated for 24 hours at 37℃. During this pr℃ess, the effectiveness of LAB was tested (total cell, total acid, total protein, pH, antibacterial) and the quality test of fermented products (organoleptic and physical). Based on total cells, total acid, total protein, pH, and antibacterial test findings, fermented mung bean milk products had a higher value than UHT milk products. During the pr℃ess, it was proven that L. lactis NBRC 12007 had high effectiveness in producing and improving the quality of fermented mung bean milk compared to UHT milk. It is assumed that the content of oligosaccharides supports the growth of LAB and the fermentation pr℃ess. [ABSTRACT FROM AUTHOR]

The objective of this research was to determine the effect of different starters consisted of dried whey and soy proteins with low anti-nutritive factors (ANFs) + amino acids (lysine and methionine) on body measurements, biochemical parameters, and feed consumption of early-weaned female Holstein calves. Based on the starter, calves were divided into four groups: i) control (control starter), ii) E1 (starter with added dry whey), iii) E2 (starter with added soy proteins with low ANFs + lysine and methionine), and iv) E3 (starter with added dry whey and soy proteins with low ANFs + lysine and methionine). Results indicate that different starters based on whey powder and soy proteins with low ANFs + lysine and methionine significantly affected the consumption of milk replacer and starter, the total consumption of dry matter, then withers in height, and body length (among body traits) as well as NEFA (among blood biochemical parameters) of female Holstein calves. Finally, starters based on dried whey and soy proteins with low ANFs + lysine and methionine could be recommended to optimize the growth and feed consumption.

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 evaluated for features of technological interest and tested for fermentation ability. Three microbial combinations were selected and used to produce bread. Based on GC-MS and sensory analysis, bread made by using the three combinations of strains was characterized by a more complex aroma profile with the prevalence of VOCs typical of sourdough bread. To set up the best way to keep microbial viability upon drying, the three combinations were subject to freeze-drying and wet granulation, with the latter being used for the first time for food starters' stabilization. Wet granulation ensured optimal strains' viability. Surprisingly, the height attained by mature sourdoughs when inoculated with wet granulated starters was constantly higher than the height reached by sourdoughs made with the same starters as fresh cells. The microbial combination E75-B72 exhibited the best performances and may represent a starter able to ensure sourdough bread production in 16 h of fermentation at 28 °C. [ABSTRACT FROM AUTHOR]

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Tujuan penelitian ini adalah menganalisis pengaruh penggunaan kombinasi 3 Bakteri Asam Laktat untuk starter yogurt dengan penggunaan bakteri Lactobacillus fermentum, Streptococcus termophillus dan Pediococcus acidilactici pada penambahan konsentrasi yang berbeda terhadap Total Bakteri Asam Laktat, Nilai pH, dan Total Asam Tertitrasi Yogurt. Inokulasi kultur bakteri asam laktat dalam pembuatan starter sebanyak 5% dari volume susu kemudian diinkubasi pada suhu 37oC selama 16 jam dan dilanjutkan pembuatan Yogurt beserta perlakuan. Metode dalam penelitian ini ialah metode eksperimental dengan rancangan acak lengkap 3 perlakuan dan 6 ulangan. Perlakuannya adalah penambahan persentase konsentrasi Starter yogurt A1 (3%), A2 (5%), dan A3 (7%). Analisis data menggunakan analisis ragam apabila ada pengaruh maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa perbedaan penambahan persentase konsentrasi Starter yogurt berpengaruh (P

Air limbah tahu merupakan bahan pencemar apabila dibuang ke lingkungan perairan karena dapat menimbulkan bau busuk, penyakit dan menurunkan konsentrasi oksigen terlarut. Pada sisi lain, air limbah tahu dapat digunakan sebagai sumber energi alternatif yaitu biogas. Penelitian bertujuan untuk mengetahui pengaruh waktu fermentasi, volume substrat dan waktu pengadukan terhadap produksi biogas dan gas metana. Variabel yang digunakan dalam percobaan, antara lain: volume starter (10%, 20%, 30% dan 40% (v/v)); waktu pengadukan (1 hari, 7 hari, dan 14 hari), waktu fermentasi (5 hari, 10 hari, 15 hari, 20 hari, dan 25 hari). Penelitian dilakukan dengan menggunakan digester yang memiliki volume 50 liter yang diisi dengan starter berupa bakteri indigeneous dan limbah cair tahu pada persen volume tertentu. Selanjutnya digester dialiri gas N2 hingga digester berada pada kondisi anaerobik kemudian dilakukan pengadukan (1 hari, 7 hari, 14 hari) atau tanpa pengadukan. Pada setiap 5 hari hingga 25 hari dilakukan pengambilan sampel dan pengukuran volume biogas dan gas metana (CH4) yang dihasilkan menggunakan alat gas analyzer. Hasil percobaan menunjukkan bahwa volume biogas dan gas metana terbanyak dihasilkan pada waktu fermentasi 20 hari, dengan pengadukan 14 hari, dan volume starter 30% dapat menghasilkan biogas dan gas metana (CH4) masing – masing sebesar 5.000 ml dan 540 ml. Tofu wastewater is a pollutant when discharged into the aquatic environment because it can cause foul odors, diseases and reduce the concentration of dissolved oxygen. On the other hand, tofu wastewater can be used as an alternative energy source, namely biogas. The study aims to determine the effect of fermentation time, starter volume and stirring time on biogas and methane gas production. Variables used in the experiment included: volume of starter (10, 20, 30, and 40% (v/v)); stirring time (1, 7, and 14 days), fermentation time (5, 10, 15, 20, and 25 days). The research was conducted using a digester that has a volume of 50 liters filled with starter as much as 10, 20, 30 and 40% (v/v). Then the digester is flowed with N2 gas until the digester is in anaerobic condition then stirring (1, 7, and 14 days) or without stirring. Every 5 days to 25 days a sample is taken and the amount of biogas and methane gas (CH4) produced is measured directly using a gas analyzer. The experimental results show that the highest volume of biogas and methane gas produced during fermentation time of 20 days, with a stirring of 14 days, and a volume of starter of 30% which can produce biogas and methane gas (CH4) respectively of 5,000 ml and and 540 ml.

BACKGROUND: A limited number of studies have investigated the inclusion of amino acids in calf starter. OBJECTIVES: This study was aimed to evaluate different levels of crude protein in starter and supplement- ing some protected amino acids on efficiency, health status and blood metabolites of dairy calves and to com- pare it with unprotected amino acids. METHODS: Forty-eight 3-day-old Holstein calves were randomly allocated to four treatments in a complete- ly randomized design. Dietary treatments were (1) 18% Crude Protein starter without Amino Acid, (2) 18% Crude Protein with 0.0340% protected lysine and 0.016% protected methionine, (3) 18% Crude Protein starter with 0.215% un-protected lysine and 0.012% un-protected methionine, (4) 22% Crude Protein without Amino Acid. All calves received the same amount of whole milk, weaned on day 56; the study was finished on day 70. RESULTS: Calves in treatment 4 had the greatest starter intake, weaning weight and final weight (P0.05). Health score (eye, ear, nose and respiratory score), was not different among treatments but the fecal score revealed a significant difference (P