The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,an...The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.展开更多
Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years.Factors such as food matrix and food processing may alter the structure of wheat proteins,an...Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years.Factors such as food matrix and food processing may alter the structure of wheat proteins,and hence affect its allergenic properties.However,few reports have focused on the influence of Chinese traditional starter fermentation on wheat allergy.In this study,5 starters from different regions of China were used for fermentation,and protein characteristics were monitored by sodium dodecyl sulfate polyacrylamide gel electropheresis,and immunoreactivity analyzed by immunoassay with allergenic serum was obtained from New Zealand white rabbits.The allergenicity of steamed and baked matrices was also evaluated.The results showed that the allergenicity of wheat dough was basically increased at the beginning and then decreased during fermentation,but specific trends depend on different starters.With the progress of fermentation,especially as pH value decreased to 3.0-4.0,the allergenicity decreased significantly.Baking and steaming can reduce the allergenicity of wheat matrix,but fermentation is not a key factor affecting the allergenic activity of proteins.Our results can provide a theoretical basis for controlling wheat allergenicity in food proces sing or producing hypoallergenic food.展开更多
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 ri...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.展开更多
This paperfocuses on the sim ulation and testofthe sw itched reluctance starter/generator system s. Through the em ulationalanalysis ofthe initialstarting torque, the optim alturn-on section ofthe pow er sw itches is ...This paperfocuses on the sim ulation and testofthe sw itched reluctance starter/generator system s. Through the em ulationalanalysis ofthe initialstarting torque, the optim alturn-on section ofthe pow er sw itches is discovered. The fundam entaltheory ofthe generating operation is analyzed w ith the linearity m odel, and a new m ethod is presented based on voltage pulse w idth m odulation for the generating m ode control. Through the steady-state and optim ized em ulation ofthe outputpow er and system efficiency, the optim izationalcontrolapproach forthe generating m ode overa w ide speed range isintroduced. Atlast, the testofthe 3KW prototype system show sthatthe dynam icand static perform ance of this system isfine.展开更多
Freshly harvested paddy rice was randomly obtained from three different farms in “Ofada” town, Ogun State, Nigeria and processed according to the traditional parboiling method. The rice was inoculated singly with cu...Freshly harvested paddy rice was randomly obtained from three different farms in “Ofada” town, Ogun State, Nigeria and processed according to the traditional parboiling method. The rice was inoculated singly with cultures of Lactobacillus amylophilus, Leuconostoc mesenteroides, Saccharomyces uvarum and Saccharomyces cerevisiae which were isolated from the soak-water. In order to assess the effect of starter cultures on the soaking time of the rice, the pH and titratable acidity were determined at 12 h interval. The chemical composition and the sensory quality of the rice were also determined at the end of the soaking period while uninoculated rice served as control. The chemical composition of the rice as well as the pH and TTA of the soak-water were significantly (p < 0.05) different from the control while the processing time was shortened to 48 h. The rice inoculated with Saccharomyces uvarum and Saccharomyces cerevisae had the highest protein content and best sensory attributes.展开更多
Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation proc-ess involved unpredictable and slow souring of milk caused by the organisms inherently present in mil...Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation proc-ess involved unpredictable and slow souring of milk caused by the organisms inherently present in milk. However, modern microbiological processes have resulted in the production of different fermented milk products of higher nutri-tional value under controlled conditions. These products represent an important component of functional foods, and intense research efforts are under way to develop dairy products into which probiotic organisms are incorporated to make them more valuable. This article provides an overview of the different starter cultures and health benefits of fer-mented dairy products, which can be derived by the consumers through their regular intake.展开更多
Effects of a starter culture composed of Lactobacillus sakei,Pediococcus pentosaceus,Staphylococcus xylosus and S.carnosus at the ratios(m/m)of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese S...Effects of a starter culture composed of Lactobacillus sakei,Pediococcus pentosaceus,Staphylococcus xylosus and S.carnosus at the ratios(m/m)of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated.In starter culture-inoculated sausages,Lactobacillus spp.,Pediococcus spp.and Staphylococcus spp.were predominant bacterial genus and their relative abundances ranged from 70.14%to 25.98%,57.66%to 14.08%,and 15.71%to 13.40%during fermentation,respectively.Accordingly,Lactobacillus spp.and Weissella spp.were predominant bacterial genus and their relative abundances ranged from 63.14%to 24.70%and 49.40%to 11.96%during spontaneous fermentation,respectively.Furthermore,the abundances of undesirable microorganisms such as Yersinia spp.,Enterobacter spp.,Acietobacter spp.and Psychrobacter spp.were lower than that of the control.The levels of histamine,putrescine,tyramine and cadaverine in Chinese Sichuan sausages with starter cultures inoculation were significantly lower(P<0.05)than that of the control,and were decreased by 83.09%,69.38%,51.87%and 57.20%,respectively,at the end of the ripening.These results revealed that the starter cultures inoculation was a better alternative for microbial quality improvement and biogenic amine reduction of Chinese Sichuan sausages with good sensory attributes.展开更多
Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and i...Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures consisting of autochthonous lactic acid bacteria strains are of particular interest. In the present study, we investigated lactic acid bacteria population diversity in San Simón da Costa cheese (PDO, Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of the strains isolated in Rogosa agar, around 40% of those in M17 agar and about 10% of those in MSE agar. The main species of lactic acid bacteria identified were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus faecalis. Virtually all the strains studied from a technological point of view yielded more than or equal to 0.24 g 100 mL-1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS 1695 and SS 1689) and Enterococcus faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic capacity. Based on the overall technological aptitude of the tested strains, we can propose starter cultures and co-cultures that include different combinations of previous strains with a view to manufacturing San Simón da Costa cheese from pasteurised milk.展开更多
This research paper was the results of activity of MSc students of Food Science and Technology, attending the class “Biotechnology of Functional Starter”. Five strains of bifidobacteria (Bifidobacterium animalis sub...This research paper was the results of activity of MSc students of Food Science and Technology, attending the class “Biotechnology of Functional Starter”. Five strains of bifidobacteria (Bifidobacterium animalis subsp. lactis;B. longum subsp. infantis;B. breve;B. animalis subsp. animalis;B. bifidum) were evaluated in order to assess their suitability as functional starter cultures, by studying the following technological and probiotic traits: growth at different temperatures, NaCl amounts and pH values;acidifying ability;metabolism (arginin deamination, esculin hydrolysis, acetoin production);survival at low pH and in presence of bile salts;hydrophobic properties;antibiotic resistance. After laboratory assays and strain selection through a multivariate analyses, it was highlighted that B. longum subsp. infantis and B. animalis subsp. lactis represent a good compromise as potential functional starter cultures, as B. animalis subp. lactis showed a high growth index at pH 5 and good values at 25?C and 30?C, as well as the minimal viability loss at pH 2.5. B. longum subsp. infantis DSMZ 20088 was the best microorganism for its growth index in presence of 6.5% of salt added and at 25?C and 30?C.展开更多
This study was conducted to determine the effect of different starter diets and different amounts of milk on growth performance and gastrointestinal tract development in unweaned calves. 16 calves were assigned to 4 g...This study was conducted to determine the effect of different starter diets and different amounts of milk on growth performance and gastrointestinal tract development in unweaned calves. 16 calves were assigned to 4 groups, 4 calves in each group. These four groups received the following treatments respectively: 1) high milk (6 L) + low starch (21%), high NDF (28%), high molasses (10%) starter (HMLS group);2) high milk (6L) + high starch (40%), low NDF (14%), low molasses (5%) starter (HMHS group);3) low milk (3 L) + low starch (21%), high NDF (28%), high molasses (10%) starter (LMLS group);4) low milk (3 L) + high starch (40%), low NDF (14%), low molasses (5%) starter (LMHS group). The trial was of 2 × 2 factorial design. All calves had free access to hay and water. Results showed that the low milk allowance increased calf concentrate dry matter intake (DMI) and total DMI, reduced body height at 4 weeks of age, reduced heart girth at 6 weeks of age (P < 0.05). The low milk allowance increased complex stomach full weight, reticulorumen full weight, and the percentages of stomach full weight and reticulorumen full weight over body weight (P < 0.05). The low starch, high fiber, high molasses starters reduced the complex stomach full weight, the proportion of the complex stomach empty weight over body weight, reticulorumen empty weight, abomasum full weight, the proportion of abomasum empty weight over body weight and reticulorumen volume (P < 0.05). The low milk allowance increased calf intestine length, small intestine full weight, the proportion of small intestine full weight over body weight, but reduced the jejunum villus width (P < 0.05), increased ruminal pH (P < 0.05). The low milk allowance reduced papilla length in rumen anterior ventral blind sac, but increased papilla length in the posterior ventral sac展开更多
Vinegars are commonly used as food condiments and preservatives. Apple cider vinegar (ACV) is also used in the Ayurvedic pharmaceutical industry because of its medicinal properties. Since specifically selected starter...Vinegars are commonly used as food condiments and preservatives. Apple cider vinegar (ACV) is also used in the Ayurvedic pharmaceutical industry because of its medicinal properties. Since specifically selected starter cultures for commercial vinegar production are not readily available, apple juice supplemented with sugar is commonly inoculated with a microbiologically undefined culture obtained from the previous batch of ACV. The present work focuses on the isolation of yeasts and acetic acid bacteria from ACV and the preparation of a starter culture. ACV was produced in a bench scale bioreactor using a traditional fermentation process wherein an acetic acid concentration of 3.8% was obtained after three weeks. Several acetic acid bacteria (AAB) were isolated from ACV using selective media. Microscopy revealed the cultures to be gram negative to gram variable short rods. The growth pattern of the isolates on differential media and biochemical tests suggested the presence of Acetobacter and Gluconobacter species. Ten potent isolates were selected for starter culture preparation. Two consortia were formulated with five AAB isolates in each along with a yeast isolate and used for ACV production, wherein an acetic acid concentration of 4.2% - 4.9% was obtained in 10 - 12 days. Thus, these two starter cultures with locally isolated AAB can be used for the commercial production of apple cider vinegar.展开更多
More Electrical Aircraft(MEA)which replaces the hydraulic and pneumatic power by electrical power leads to reducing emissions and fuel consumption.The MEA concept has led to a growing use of the starter/generator(S/G)...More Electrical Aircraft(MEA)which replaces the hydraulic and pneumatic power by electrical power leads to reducing emissions and fuel consumption.The MEA concept has led to a growing use of the starter/generator(S/G)system.Permanent magnet(PM)machines have been gaining interests for aircraft S/G system application over the last few years.This is mainly due to the several advantages,including high power density,high efficiency and high speed ability.The shortcoming of the PM machines is the de-excitation problem in case of a failure,which is a main issue for the aircraft application.However,by using a PM machine with high reactance or multiphase configuration,the fault-tolerant ability can be improved.In terms of the aircraft S/G system,this paper is going to present a comprehensive analysis of PM machines.Firstly,the state-of-the-art of PM starter/generator(PMS/G)is summarized and the basic structure of PMS/G system is analyzed.Next,key technologies of the PMS/G system are summarized and analyzed.Finally,a flux weakening fault protection strategy that is used to suppress the turn-to-turn short circuit(SC)current is studied,simulated and verified.With the breakthrough of key technologies based on the development of high temperature electromagnetic material and high temperature power electronics,the PMS/G will be a potential candidate for aircraft S/G system including the embedded power generation system.展开更多
Soybean and lentil are important legume crops in southern Saskatchewan (SK) that can supply the majority of their nitrogen (N) requirement through biological N fixation (BNF). However, the onset of BNF can be slow in ...Soybean and lentil are important legume crops in southern Saskatchewan (SK) that can supply the majority of their nitrogen (N) requirement through biological N fixation (BNF). However, the onset of BNF can be slow in cold;dry prairie soils and a small amount of seed-row placed fertilizer containing both N and phosphorus (P) may benefit the crop. Nevertheless, high rates of fertilizer in close proximity to the seed can also cause injury. This study was conducted to determine the response of lentil and soybean to a starter N-P fertilizer blend applied in the seed-row. A farm field located at the boundary of the Brown and Dark Brown soil zones in south-central Saskatchewan was selected to evaluate the effect of seed-row placed N-P fertilizer blend: 50% Urea + 50% mono-ammonium phosphate (MAP) applied at 0, 10, 20 and 30 kg N and P2O5 ha-1 on emergence, yield, and nutrient uptake. The proportion of nitrogen derived from fixation (ndff) was determined in the soybean using N-15 dilution technique. The rate of 10 kg N and P2O5 ha-1 was found to be the rate that did not significantly reduce emergence, stand count or proportion of N derived from fixation, and was sufficient to maximize yield, N and P uptake for both soybean and lentil under field conditions. Rates higher than 10 kg N ha-1 in the seed row as starter 28-26-0 blend reduced emergence and decreased the proportion of ndff.展开更多
The role of lactic acid bacteria for a correct course of fermentation of table olives has been extensively reviewed and it is a common idea that the inoculum of selected strains could exert a strong benefit for produc...The role of lactic acid bacteria for a correct course of fermentation of table olives has been extensively reviewed and it is a common idea that the inoculum of selected strains could exert a strong benefit for product quality;however, the basic assumption of this research is that a not-correct preparation of starter could affect its performances in brines and delay the benefit of a starter inoculum. Thus, some selected strains of LAB (lactic acid bacteria) and yeasts were inoculated into brines of Bella di Cerignola olives (Spanish style), as a single starter (LAB or yeasts) or a combined preparation (LAB + yeasts) and compared to a natural fermentation, focusing on the performances of the process (acidification, production of lactic acid) and trying to verify the basic assumption. LAB and yeasts were grown in the opportune lab media and then directly inoculated in brine after the lye treatment. LAB exerts a kind of benefit (increased content of lactic acid) only for 2 - 3 weeks;then, the inoculated samples behave in the same way as not-inoculated ones. Thus, this research underlined that a starter culture, not prepared in the correct way, could not be useful to guide the fermentation.展开更多
The selection of a starter is a complex process, involving different steps, like a preliminary characterization under laboratory conditions, the selection of the most promising strains, a lab validation and the final ...The selection of a starter is a complex process, involving different steps, like a preliminary characterization under laboratory conditions, the selection of the most promising strains, a lab validation and the final validation in a large-scale fermentation;the selection of a functional starter includes a further step, dealing with the assessment of the functional traits. This paper proposes a case study on how use a step-by-step approach, based on some rapid protocols, to select promising starter cultures with probiotic abilities. Nine strains, isolated from a commercial preparation, were studied in relation to some enzymatic activities (slime and acetoin production, reduction of nitrates, proteolytic activity and hydrolysis of tributyrin), technological (acidification and growth at different temperatures, pHs and salt amounts) and probiotic traits (hydrophobicity, co-aggregation towards Salmonella sp. and Escherichia coli, survival at pH 2.5 and in presence of bile salts, antibiotic resistance) and compared to some collection isolates. As a final step, a multivariate approach was used to select the most promising isolates. The isolates from the commercial preparation were able to perform the fermentation (e.g. acidification) at low temperatures with some interesting traits in terms of bioactivity towards E. coli O157:H7, whilst some interesting probiotic traits in terms of hydrophobicity and survival in conditions that mimicked the gut were found for the collection isolates.展开更多
Natural starters have been extensively used for many centuries to make many different fermented food products from different raw materials: Milk, meat, roots, vegetables, etc. The industrialisation of food production ...Natural starters have been extensively used for many centuries to make many different fermented food products from different raw materials: Milk, meat, roots, vegetables, etc. The industrialisation of food production at the end of the 19th century necessitated the use of regular selected starters to standardize the organoleptic characteristics of the final product. As a consequence, during the 20th century, there was a decline in the use of natural starters in Western countries except in the production of local cheeses or sourdough breads. The beginning of this new millennium has witnessed a deep change in consumer demand, in pursuit of quality, safety and pleasure. In this context, natural starters could, in the future, play an important role in the development of fermented products. However, food producers and researchers have first to cope with fundamental problems in the understanding of these complex ecosystems. The dynamic evolution of the microbial population inside the natural starter (its resilience, its genetic and physiological aptitudes) and the consequences on the product are still partially unknown. This document reviews a broad range of articles concerning the use of natural starters with a specific focus on cheeses and breads, and discusses the major stakes for local food production and the consumption of typical products.展开更多
基金supported by the National Key Research and Development Program of China(2021YFD2100902-3)the National Natural Science Foundation of China(32072258)+5 种基金Major Science and Technology Program of Heilongjiang(2020ZX08B02)Harbin University of Commerce“Young Innovative Talents”Support Program(2019CX062020CX262020CX27)the Central Financial Support for the Development of Local Colleges and Universities,Graduate Innovation Research Project of Harbin University of Commerce(YJSCX2021-698HSD)Training plan of Young Innovative Talents in Universities of Heilongjiang(UNPYSCT-2020218).
文摘The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.
基金supported by the National Natural Science Foundation of China(31872904)。
文摘Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years.Factors such as food matrix and food processing may alter the structure of wheat proteins,and hence affect its allergenic properties.However,few reports have focused on the influence of Chinese traditional starter fermentation on wheat allergy.In this study,5 starters from different regions of China were used for fermentation,and protein characteristics were monitored by sodium dodecyl sulfate polyacrylamide gel electropheresis,and immunoreactivity analyzed by immunoassay with allergenic serum was obtained from New Zealand white rabbits.The allergenicity of steamed and baked matrices was also evaluated.The results showed that the allergenicity of wheat dough was basically increased at the beginning and then decreased during fermentation,but specific trends depend on different starters.With the progress of fermentation,especially as pH value decreased to 3.0-4.0,the allergenicity decreased significantly.Baking and steaming can reduce the allergenicity of wheat matrix,but fermentation is not a key factor affecting the allergenic activity of proteins.Our results can provide a theoretical basis for controlling wheat allergenicity in food proces sing or producing hypoallergenic food.
基金supported by the Natural Science Research Projects of Shanxi Province (20210302123400) in ChinaAgricultural Valley Construction Research Project of Shanxi Province (SXNGJSKYZX201903)Key Science and Technology Programs in Agriculture of Shanxi Province (201903D211008)
文摘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.
文摘This paperfocuses on the sim ulation and testofthe sw itched reluctance starter/generator system s. Through the em ulationalanalysis ofthe initialstarting torque, the optim alturn-on section ofthe pow er sw itches is discovered. The fundam entaltheory ofthe generating operation is analyzed w ith the linearity m odel, and a new m ethod is presented based on voltage pulse w idth m odulation for the generating m ode control. Through the steady-state and optim ized em ulation ofthe outputpow er and system efficiency, the optim izationalcontrolapproach forthe generating m ode overa w ide speed range isintroduced. Atlast, the testofthe 3KW prototype system show sthatthe dynam icand static perform ance of this system isfine.
文摘Freshly harvested paddy rice was randomly obtained from three different farms in “Ofada” town, Ogun State, Nigeria and processed according to the traditional parboiling method. The rice was inoculated singly with cultures of Lactobacillus amylophilus, Leuconostoc mesenteroides, Saccharomyces uvarum and Saccharomyces cerevisiae which were isolated from the soak-water. In order to assess the effect of starter cultures on the soaking time of the rice, the pH and titratable acidity were determined at 12 h interval. The chemical composition and the sensory quality of the rice were also determined at the end of the soaking period while uninoculated rice served as control. The chemical composition of the rice as well as the pH and TTA of the soak-water were significantly (p < 0.05) different from the control while the processing time was shortened to 48 h. The rice inoculated with Saccharomyces uvarum and Saccharomyces cerevisae had the highest protein content and best sensory attributes.
文摘Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation proc-ess involved unpredictable and slow souring of milk caused by the organisms inherently present in milk. However, modern microbiological processes have resulted in the production of different fermented milk products of higher nutri-tional value under controlled conditions. These products represent an important component of functional foods, and intense research efforts are under way to develop dairy products into which probiotic organisms are incorporated to make them more valuable. This article provides an overview of the different starter cultures and health benefits of fer-mented dairy products, which can be derived by the consumers through their regular intake.
基金supported by National Natural Science Foundation of China(31772093)Key innovation projects of Chengdu Science and Technology(2019-YF05-00066-SN)Key Laboratory of Collaborative Control and Remediation of Soil and Water Pollution(GHBK-003)。
文摘Effects of a starter culture composed of Lactobacillus sakei,Pediococcus pentosaceus,Staphylococcus xylosus and S.carnosus at the ratios(m/m)of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated.In starter culture-inoculated sausages,Lactobacillus spp.,Pediococcus spp.and Staphylococcus spp.were predominant bacterial genus and their relative abundances ranged from 70.14%to 25.98%,57.66%to 14.08%,and 15.71%to 13.40%during fermentation,respectively.Accordingly,Lactobacillus spp.and Weissella spp.were predominant bacterial genus and their relative abundances ranged from 63.14%to 24.70%and 49.40%to 11.96%during spontaneous fermentation,respectively.Furthermore,the abundances of undesirable microorganisms such as Yersinia spp.,Enterobacter spp.,Acietobacter spp.and Psychrobacter spp.were lower than that of the control.The levels of histamine,putrescine,tyramine and cadaverine in Chinese Sichuan sausages with starter cultures inoculation were significantly lower(P<0.05)than that of the control,and were decreased by 83.09%,69.38%,51.87%and 57.20%,respectively,at the end of the ripening.These results revealed that the starter cultures inoculation was a better alternative for microbial quality improvement and biogenic amine reduction of Chinese Sichuan sausages with good sensory attributes.
文摘Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures consisting of autochthonous lactic acid bacteria strains are of particular interest. In the present study, we investigated lactic acid bacteria population diversity in San Simón da Costa cheese (PDO, Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of the strains isolated in Rogosa agar, around 40% of those in M17 agar and about 10% of those in MSE agar. The main species of lactic acid bacteria identified were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus faecalis. Virtually all the strains studied from a technological point of view yielded more than or equal to 0.24 g 100 mL-1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS 1695 and SS 1689) and Enterococcus faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic capacity. Based on the overall technological aptitude of the tested strains, we can propose starter cultures and co-cultures that include different combinations of previous strains with a view to manufacturing San Simón da Costa cheese from pasteurised milk.
文摘This research paper was the results of activity of MSc students of Food Science and Technology, attending the class “Biotechnology of Functional Starter”. Five strains of bifidobacteria (Bifidobacterium animalis subsp. lactis;B. longum subsp. infantis;B. breve;B. animalis subsp. animalis;B. bifidum) were evaluated in order to assess their suitability as functional starter cultures, by studying the following technological and probiotic traits: growth at different temperatures, NaCl amounts and pH values;acidifying ability;metabolism (arginin deamination, esculin hydrolysis, acetoin production);survival at low pH and in presence of bile salts;hydrophobic properties;antibiotic resistance. After laboratory assays and strain selection through a multivariate analyses, it was highlighted that B. longum subsp. infantis and B. animalis subsp. lactis represent a good compromise as potential functional starter cultures, as B. animalis subp. lactis showed a high growth index at pH 5 and good values at 25?C and 30?C, as well as the minimal viability loss at pH 2.5. B. longum subsp. infantis DSMZ 20088 was the best microorganism for its growth index in presence of 6.5% of salt added and at 25?C and 30?C.
文摘This study was conducted to determine the effect of different starter diets and different amounts of milk on growth performance and gastrointestinal tract development in unweaned calves. 16 calves were assigned to 4 groups, 4 calves in each group. These four groups received the following treatments respectively: 1) high milk (6 L) + low starch (21%), high NDF (28%), high molasses (10%) starter (HMLS group);2) high milk (6L) + high starch (40%), low NDF (14%), low molasses (5%) starter (HMHS group);3) low milk (3 L) + low starch (21%), high NDF (28%), high molasses (10%) starter (LMLS group);4) low milk (3 L) + high starch (40%), low NDF (14%), low molasses (5%) starter (LMHS group). The trial was of 2 × 2 factorial design. All calves had free access to hay and water. Results showed that the low milk allowance increased calf concentrate dry matter intake (DMI) and total DMI, reduced body height at 4 weeks of age, reduced heart girth at 6 weeks of age (P < 0.05). The low milk allowance increased complex stomach full weight, reticulorumen full weight, and the percentages of stomach full weight and reticulorumen full weight over body weight (P < 0.05). The low starch, high fiber, high molasses starters reduced the complex stomach full weight, the proportion of the complex stomach empty weight over body weight, reticulorumen empty weight, abomasum full weight, the proportion of abomasum empty weight over body weight and reticulorumen volume (P < 0.05). The low milk allowance increased calf intestine length, small intestine full weight, the proportion of small intestine full weight over body weight, but reduced the jejunum villus width (P < 0.05), increased ruminal pH (P < 0.05). The low milk allowance reduced papilla length in rumen anterior ventral blind sac, but increased papilla length in the posterior ventral sac
文摘Vinegars are commonly used as food condiments and preservatives. Apple cider vinegar (ACV) is also used in the Ayurvedic pharmaceutical industry because of its medicinal properties. Since specifically selected starter cultures for commercial vinegar production are not readily available, apple juice supplemented with sugar is commonly inoculated with a microbiologically undefined culture obtained from the previous batch of ACV. The present work focuses on the isolation of yeasts and acetic acid bacteria from ACV and the preparation of a starter culture. ACV was produced in a bench scale bioreactor using a traditional fermentation process wherein an acetic acid concentration of 3.8% was obtained after three weeks. Several acetic acid bacteria (AAB) were isolated from ACV using selective media. Microscopy revealed the cultures to be gram negative to gram variable short rods. The growth pattern of the isolates on differential media and biochemical tests suggested the presence of Acetobacter and Gluconobacter species. Ten potent isolates were selected for starter culture preparation. Two consortia were formulated with five AAB isolates in each along with a yeast isolate and used for ACV production, wherein an acetic acid concentration of 4.2% - 4.9% was obtained in 10 - 12 days. Thus, these two starter cultures with locally isolated AAB can be used for the commercial production of apple cider vinegar.
基金This work was supported in part by National Natural Science Foundation for Excellent Young Scholar of China under Award 51622704Jiangsu Provincial Science Funds for Distinguished Young Scientists under Award BK20150033.
文摘More Electrical Aircraft(MEA)which replaces the hydraulic and pneumatic power by electrical power leads to reducing emissions and fuel consumption.The MEA concept has led to a growing use of the starter/generator(S/G)system.Permanent magnet(PM)machines have been gaining interests for aircraft S/G system application over the last few years.This is mainly due to the several advantages,including high power density,high efficiency and high speed ability.The shortcoming of the PM machines is the de-excitation problem in case of a failure,which is a main issue for the aircraft application.However,by using a PM machine with high reactance or multiphase configuration,the fault-tolerant ability can be improved.In terms of the aircraft S/G system,this paper is going to present a comprehensive analysis of PM machines.Firstly,the state-of-the-art of PM starter/generator(PMS/G)is summarized and the basic structure of PMS/G system is analyzed.Next,key technologies of the PMS/G system are summarized and analyzed.Finally,a flux weakening fault protection strategy that is used to suppress the turn-to-turn short circuit(SC)current is studied,simulated and verified.With the breakthrough of key technologies based on the development of high temperature electromagnetic material and high temperature power electronics,the PMS/G will be a potential candidate for aircraft S/G system including the embedded power generation system.
文摘Soybean and lentil are important legume crops in southern Saskatchewan (SK) that can supply the majority of their nitrogen (N) requirement through biological N fixation (BNF). However, the onset of BNF can be slow in cold;dry prairie soils and a small amount of seed-row placed fertilizer containing both N and phosphorus (P) may benefit the crop. Nevertheless, high rates of fertilizer in close proximity to the seed can also cause injury. This study was conducted to determine the response of lentil and soybean to a starter N-P fertilizer blend applied in the seed-row. A farm field located at the boundary of the Brown and Dark Brown soil zones in south-central Saskatchewan was selected to evaluate the effect of seed-row placed N-P fertilizer blend: 50% Urea + 50% mono-ammonium phosphate (MAP) applied at 0, 10, 20 and 30 kg N and P2O5 ha-1 on emergence, yield, and nutrient uptake. The proportion of nitrogen derived from fixation (ndff) was determined in the soybean using N-15 dilution technique. The rate of 10 kg N and P2O5 ha-1 was found to be the rate that did not significantly reduce emergence, stand count or proportion of N derived from fixation, and was sufficient to maximize yield, N and P uptake for both soybean and lentil under field conditions. Rates higher than 10 kg N ha-1 in the seed row as starter 28-26-0 blend reduced emergence and decreased the proportion of ndff.
文摘The role of lactic acid bacteria for a correct course of fermentation of table olives has been extensively reviewed and it is a common idea that the inoculum of selected strains could exert a strong benefit for product quality;however, the basic assumption of this research is that a not-correct preparation of starter could affect its performances in brines and delay the benefit of a starter inoculum. Thus, some selected strains of LAB (lactic acid bacteria) and yeasts were inoculated into brines of Bella di Cerignola olives (Spanish style), as a single starter (LAB or yeasts) or a combined preparation (LAB + yeasts) and compared to a natural fermentation, focusing on the performances of the process (acidification, production of lactic acid) and trying to verify the basic assumption. LAB and yeasts were grown in the opportune lab media and then directly inoculated in brine after the lye treatment. LAB exerts a kind of benefit (increased content of lactic acid) only for 2 - 3 weeks;then, the inoculated samples behave in the same way as not-inoculated ones. Thus, this research underlined that a starter culture, not prepared in the correct way, could not be useful to guide the fermentation.
文摘The selection of a starter is a complex process, involving different steps, like a preliminary characterization under laboratory conditions, the selection of the most promising strains, a lab validation and the final validation in a large-scale fermentation;the selection of a functional starter includes a further step, dealing with the assessment of the functional traits. This paper proposes a case study on how use a step-by-step approach, based on some rapid protocols, to select promising starter cultures with probiotic abilities. Nine strains, isolated from a commercial preparation, were studied in relation to some enzymatic activities (slime and acetoin production, reduction of nitrates, proteolytic activity and hydrolysis of tributyrin), technological (acidification and growth at different temperatures, pHs and salt amounts) and probiotic traits (hydrophobicity, co-aggregation towards Salmonella sp. and Escherichia coli, survival at pH 2.5 and in presence of bile salts, antibiotic resistance) and compared to some collection isolates. As a final step, a multivariate approach was used to select the most promising isolates. The isolates from the commercial preparation were able to perform the fermentation (e.g. acidification) at low temperatures with some interesting traits in terms of bioactivity towards E. coli O157:H7, whilst some interesting probiotic traits in terms of hydrophobicity and survival in conditions that mimicked the gut were found for the collection isolates.
文摘Natural starters have been extensively used for many centuries to make many different fermented food products from different raw materials: Milk, meat, roots, vegetables, etc. The industrialisation of food production at the end of the 19th century necessitated the use of regular selected starters to standardize the organoleptic characteristics of the final product. As a consequence, during the 20th century, there was a decline in the use of natural starters in Western countries except in the production of local cheeses or sourdough breads. The beginning of this new millennium has witnessed a deep change in consumer demand, in pursuit of quality, safety and pleasure. In this context, natural starters could, in the future, play an important role in the development of fermented products. However, food producers and researchers have first to cope with fundamental problems in the understanding of these complex ecosystems. The dynamic evolution of the microbial population inside the natural starter (its resilience, its genetic and physiological aptitudes) and the consequences on the product are still partially unknown. This document reviews a broad range of articles concerning the use of natural starters with a specific focus on cheeses and breads, and discusses the major stakes for local food production and the consumption of typical products.
