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

Auteur : Grafiati

Publié le 10 mars 2023

Mis à jour le 31 juillet 2025

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

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 str

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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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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

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Auyelbek, Iztayev, Alimardanova Mariam, Iztayev Bauyrzhan, 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. https://doi.org/10.15587/1729-4061.2021.242838.

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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

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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 se

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De Chiara, Ida, Rosangela Marasco, Milena Della Gala, Alessandra Fusco, Giovanna Donnarumma, and Lidia Muscariello. "Probiotic Properties of Lactococcus lactis Strains Isolated from Natural Whey Starter Cultures." Foods 13, no. 6 (2024): 957. http://dx.doi.org/10.3390/foods13060957.

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Lactococcus lactis is a lactic acid bacterium (LAB), generally recognized as safe, and has been widely used in the food industry, especially in fermented dairy products. Numerous studies have evaluated the technological and probiotic properties of lactococci; however, few studies have reported the probiotic characteristics of L. lactis strains isolated from dairy products. In this work, probiotic potential, including survival in simulated gastric juice, tolerance to bile salts, hydrophobicity, and auto- and co-aggregation, was evaluated in L. lactis strains from natural whey starter cultures.

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Neviani, Erasmo. "The Natural Whey Starter Used in the Production of Grana Padano and Parmigiano Reggiano PDO Cheeses: A Complex Microbial Community." Microorganisms 12, no. 12 (2024): 2443. http://dx.doi.org/10.3390/microorganisms12122443.

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Natural whey starter (NWS) is an undefined complex culture used in the production of Grana Padano and Parmigiano Reggiano PDO cheeses. The aim of this review is to discuss, in light of the latest research results, the role of NWS as a primary player in the cheese-making process, considering the microbial community scenario. NWS is traditionally produced by fermenting part of the whey collected at the end of a previous cheese-making process. The method used to produce NWS, based on the back-slopping principle, favors the selection of a microbiota composed mainly of thermophilic lactic acid bact

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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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Kurnia, Nani, Andi Mu'nisa, and Dewi Sartika Amboupe. "The Effect of Commercial Cow's Milk on the Quality of Kefir Fermentation." Jurnal Biologi Tropis 25, no. 2 (2025): 2210–17. https://doi.org/10.29303/jbt.v25i2.9280.

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Kefir is a dairy product derived from the fermentation of milk by kefir grains. Kefir grains are natural starter cultures in the form of small spheres containing various microorganisms, including bacteria and fungi. This study aims to evaluate the effect of milk medium type and initial weight of kefir grains on four fermentation parameters: curd, whey, pH, and kefir grain weight gain. The materials used in this study were natural starter cultures in the form of kefir grains and packaged cow's milk from various brands (A, B, D, F, and G) with differing nutritional compositions, as well as bulk

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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 fe

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