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Littérature scientifique sur le sujet « Natural-whey-starter »

Auteur : Grafiati

Publié le 10 mars 2023

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Articles de revues sur le sujet "Natural-whey-starter"

Bottari, B., M. Santarelli, E. Neviani, and M. Gatti. "Natural whey starter for Parmigiano Reggiano: culture-independent approach." Journal of Applied Microbiology 108, no. 5 (2010): 1676–84. http://dx.doi.org/10.1111/j.1365-2672.2009.04564.x.

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BELLETTI, NICOLETTA, MONICA GATTI, BENEDETTA BOTTARI, ERASMO NEVIANI, GIULIA TABANELLI, and FAUSTO GARDINI. "Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses." Journal of Food Protection 72, no. 10 (2009): 2162–69. http://dx.doi.org/10.4315/0362-028x-72.10.2162.

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One hundred forty-one lactobacilli strains isolated from natural whey starter cultures and ripened Grana Padano and Parmigiano Reggiano cheeses were tested for their susceptibility to 13 antibiotics, in particular, penicillin G, ampicillin, amoxicillin, oxacillin, cephalotin, cefuroxime, vancomycin, gentamicin, tetracycline, erythromycin, clindamycin, co-trimoxazole, and nitrofurantoin. The strains belonged to the species Lactobacillus helveticus, L. delbrueckii subsp. lactis, L. rhamnosus, and L. casei. The strains of the first two species were isolated from whey starter cultures, and the strains of the last two species were from the ripened cheeses. Significant differences among the strains in their antibiotic resistance were found in relation to the type of cheese and, especially, the strains from Parmigiano Reggiano were more resistant to gentamicin and penicillin G. The strains isolated in the ripened cheese were generally more resistant than those isolated from natural whey starter cultures; in particular, significant differences regarding oxacillin, vancomycin, cephalotin, and co-trimoxazole were observed. Finally, no significant difference in relation to the type of cheese was found among the thermophilic lactobacilli isolated from whey cultures, while the facultatively heterofermentative lactobacilli isolated from Parmigiano Reggiano showed higher resistance toward gentamicin and penicillin G than did the same species isolated from Grana Padano.

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Iztayev, Auyelbek, Mariam Alimardanova, Bauyrzhan Iztayev, et al. "Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water." Eastern-European Journal of Enterprise Technologies 5, no. 11 (113) (2021): 85–96. http://dx.doi.org/10.15587/1729-4061.2021.242838.

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Natural baking starter made from common ingredients such as flour, water and sugar is considered healthy. Any starter obtained by spontaneous fermentation is always a symbiosis of lactic acid bacteria and yeast. Lactic acid bacteria and yeast get along well together and in the course of their life enrich bread with the most valuable compounds, including short-chain organic acids, dietary fiber, essential amino acids, vitamins, etc. On the basis of the obtained research results, a recipe and technological modes for preparing dough for no yeast bakery products from wheat flour of the first grade with the use of ion-ozonized water, whey and natural starter have been developed. The dough was prepared in a safe way under pressure in a kneading-beating ion-ozone cavitation unit. The recipe components (raw materials) of the dough were loaded into the kneading body of the unit, then the dough was replaced for 5 minutes at a kneading body rotation frequency of 5 s-1 in different rotation modes and times. Then the ion-ozone treatment was carried out using an excess pressure of 0.40 MPa (cavitation) and the dough was knocked down. The nutritional value, safety and shelf life of the developed no yeast bakery products with the addition of whey, starter and ion-ozonized water have been determined. It was found that in terms of organoleptic and physicochemical indicators, bread samples prepared from first grade wheat flour and ion-ozonized water without yeast and using whey are almost 2 times inferior to the quality of the control sample. As a result, it was found that churning for 3–5 minutes at a kneading body rotation frequency of 4–5 s-1 will be the optimal mode for obtaining a no yeast dough made from first grade flour on starter with the addition of whey and ion-ozonized water

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Chessa, Luigi, Antonio Paba, Elisabetta Daga, et al. "Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese." Sustainability 13, no. 15 (2021): 8214. http://dx.doi.org/10.3390/su13158214.

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During Pecorino Romano PDO cheese production, scotta (residual whey from ricotta cheese manufacturing) or siero (whey) can be integrated with autochthonous starters, natural and composed of an indefinite number of species and strains, or commercial selected starters to obtain scotta/siero-innesto. In this study, three biodiverse autochthonous natural starter cultures (SR30, SR56, and SR63) belonging to the Agris Sardegna BNSS microbial collection, composed of different strains belonging to the species Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Enterococcus faecium, and Limosilactobacillus reuteri were lyophilized and combined into two starter mixes (A and B). The scotta/siero-innesto and the Pecorino Romano obtained using natural starters were compared with those obtained using commercial selected starters during three seasons of the cheesemaking campaign. Different pH and microbial compositions for the scotta/siero-innesto obtained using natural or commercial starters were found, attributable to their different biodiversity. The six-month-ripened cheese microbiota was influenced mostly by the season of cheesemaking, whereas physico-chemical and sensory analyses did not highlight differences among the products obtained. In general, no effect attributable to the type of scotta/siero-innesto used was observed, allowing the conclusion that natural starter cultures can be used also in industrial-scale production, ensuring high stability in the technological performances and preserving the microbial, chemical, and sensory characteristics of Pecorino Romano PDO cheese.

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Martini, Serena, Mattia Bonazzi, Ilaria Malorgio, Valentina Pizzamiglio, Davide Tagliazucchi, and Lisa Solieri. "Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization." Microorganisms 9, no. 11 (2021): 2288. http://dx.doi.org/10.3390/microorganisms9112288.

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Whey is the main byproduct of the dairy industry and contains sugars (lactose) and proteins (especially serum proteins and, at lesser extent, residual caseins), which can be valorized by the fermentative action of yeasts. In the present study, we characterized the spoilage yeast population inhabiting natural whey starter (NWS), the undefined starter culture of thermophilic lactic acid bacteria used in Parmigiano Reggiano (PR) cheesemaking, and evaluated thermotolerance, mating type, and the aptitude to produce ethanol and bioactive peptides from whey lactose and proteins, respectively, in a selected pool of strains. PCR-RFLP assay of ribosomal ITS regions and phylogenetic analysis of 26S rDNA D1/D2 domains showed that PR NWS yeast population consists of the well-documented Kluyveromyces marxianus, as well as of other species (Saccharomyces cerevisiae, Wickerhamiella pararugosa, and Torulaspora delbrueckii), with multiple biotypes scored within each species as demonstrated by (GTG)5-based MSP-PCR. Haploid and diploid K. marxianus strains were identified through MAT genotyping, while thermotolerance assay allowed the selection of strains suitable to grow up to 48 °C. In whey fermentation trials, one thermotolerant strain was suitable to release ethanol with a fermentation efficiency of 86.5%, while another candidate was able to produce the highest amounts of both ethanol and bioactive peptides with potentially anti-hypertensive function. The present work demonstrated that PR NWS is a reservoir of ethanol and bioactive peptides producer yeasts, which can be exploited to valorize whey, in agreement with the principles of circularity and sustainability.

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Meinardi, C. A., A. A. Alonso, E. R. Hynes, and C. A. Zalazar. "Influence of milk-clotting enzymes on acidification rate of natural whey starter culture." International Journal of Dairy Technology 55, no. 3 (2002): 139–44. http://dx.doi.org/10.1046/j.1471-0307.2002.00052.x.

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Carminati, D., L. Mazzucotelli, G. Giraffa, and E. Neviani. "Incidence of Inducible Bacteriophage in Lactobacillus helveticus Strains Isolated from Natural Whey Starter Cultures." Journal of Dairy Science 80, no. 8 (1997): 1505–11. http://dx.doi.org/10.3168/jds.s0022-0302(97)76079-x.

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Coloretti, Fabio, Cristiana Chiavari, Diana Luise, et al. "Detection and identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making." International Dairy Journal 66 (March 2017): 13–17. http://dx.doi.org/10.1016/j.idairyj.2016.10.013.

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Gatti, Monica, Carlo Trivisano, Enrico Fabrizi, Erasmo Neviani, and Fausto Gardini. "Biodiversity among Lactobacillus helveticus Strains Isolated from Different Natural Whey Starter Cultures as Revealed by Classification Trees." Applied and Environmental Microbiology 70, no. 1 (2004): 182–90. http://dx.doi.org/10.1128/aem.70.1.182-190.2004.

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ABSTRACT Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium used extensively for manufacturing Swiss type and aged Italian cheese. In this study, the phenotypic and genotypic diversity of strains isolated from different natural dairy starter cultures used for Grana Padano, Parmigiano Reggiano, and Provolone cheeses was investigated by a classification tree technique. A data set was used that consists of 119 L. helveticus strains, each of which was studied for its physiological characters, as well as surface protein profiles and hybridization with a species-specific DNA probe. The methodology employed in this work allowed the strains to be grouped into terminal nodes without difficult and subjective interpretation. In particular, good discrimination was obtained between L. helveticus strains isolated, respectively, from Grana Padano and from Provolone natural whey starter cultures. The method used in this work allowed identification of the main characteristics that permit discrimination of biotypes. In order to understand what kind of genes could code for phenotypes of technological relevance, evidence that specific DNA sequences are present only in particular biotypes may be of great interest.

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Gatti, M., C. Lazzi, L. Rossetti, G. Mucchetti, and E. Neviani. "Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese." Journal of Applied Microbiology 95, no. 3 (2003): 463–70. http://dx.doi.org/10.1046/j.1365-2672.2003.01997.x.

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Thèses sur le sujet "Natural-whey-starter"

BELLASSI, PAOLO. "Tecniche tassonomiche approfondite, metagenomica e valutazione della vitalità cellulare applicate allo studio di comunità batteriche del settore lattiero caseario." Doctoral thesis, Università Cattolica del Sacro Cuore, 2022. http://hdl.handle.net/10280/115771.

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Nella microbiologia lattiero-casearia, la ricerca è passata dallo studio del comportamento di singoli microrganismi in situazioni controllate allo studio di comunità batteriche complesse e alla loro interrelazione con il sistema circostante. In questa tesi sono stati studiati tre concetti chiave: lo studio della micro-diversità microbica, analizzando un genere specifico “Microbacterium” nel latte microfiltrato, il microbiota complesso del latte crudo e la vitalità cellulare nel siero-innesto naturale. I tre approcci utilizzati sono complementari per comprendere le dinamiche di processo e i fenomeni nelle produzioni lattiero casearie. Il genere Microbacterium è stato trovato prevalentemente nel latte fresco microfiltrato con una capacità di crescita a basse temperature. Inoltre, una nuova specie è stata scoperta e classificata con il nome Microbacterium paulum. Il profilo chimico e microbiologico misurato con tecniche omiche del latte crudo ha rivelato un'influenza del sistema di alimentazione che riguarda principalmente i metaboliti secondari e alcune unità tassonomiche significative, tra cui Pseudomonas e Staphylococcus. Infine, lo studio dello stato di salute della comunità lattica presente nel siero-innesto ha permesso la scoperta di un metodo rapido per valutare le prestazioni tecnologiche del siero-innesto sostituendosi alle tecniche basate su metodi di coltura in piastra.<br>In dairy microbiology, research has moved from the study of the behavior of single microorganisms in milk in controlled situations to the study of complex bacterial communities and their interrelationship with the surrounding system. Three key concepts were studied in this thesis: the study of microbial micro-diversity by analyzing a specific Microbacterium genus in microfiltered milk, the complex microbiota of raw milk, and cell viability in natural whey starter. The three aims addressed were complementary to understand the process dynamics in milk and related productions. The genus Microbacterium was found predominantly in fresh microfiltered milk with an ability to grow at low temperatures. In addition, a new species was discovered more present and classified as Microbacterium paulum. The chemical and microbiological profile measured by omics techniques of raw milk revealed a feeding system influence mainly affecting secondary metabolites and some significant taxonomic units, including Pseudomonas and Staphylococcus. Finally, the study of the health status of the lactic community present in a natural whey starter has allowed the discovery of a rapid method to evaluate the technological performance of the whey by replacing the culture-dependent techniques.

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