Wyniki wyszukiwania

1

The evaluation of usefulness of potentially probiotic Lactobacillus strains as components of industrial starter cultures

100%

Modzelewska-Kapitula M., Klebukowska L., Kornacki K., Lukaszuk W.

Polish Journal of Natural Sciences

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2009

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tom 24

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nr 4

254-262

The aim of the study was to investigate the possible use of nine Lactobacillus strains, previously isolated from infants faeces, as components of industrial starter cultures for yoghurt, soft white cheese and hard cheese production. There were no strong antagonistic interactions between isolates and commercial probiotics and yoghurt strains. None of isolates was able to grow at 3℃, seven grew at 7℃, all of them at 12℃ and 37℃ and only three at 45℃. In the culture media containing 10.4% NaCl at pH 6.5 growth of four isolates was detected at 12℃, whereas six strains grew at 37℃. Tested isolates did not hydrolyze casein and arginine and did not produce H₂S. Inulins (HD, IQ, TEX, HPX) and maltodextrins (low and medium dextrose equivalent) added to the culture media stimulated the growth of isolates. The properties of all isolates enable their application in soft white and hard cheeses and strains 4a, 4b and 14 in yoghurts.

2

Reduction of biogenic amines in cheese using selected lactic acid bacterial strains and high hydrostatic pressure

100%

Pasztor-Huszar K., Simon P., Dalmadi I., Kisko G., Simon-Sarkadi L.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

3

Effect of starter cultures containing lactic acid bacteria on the microbiological quality of cottage cheese

100%

Kornacki K., Klebukowska L., Pruszynska M.

Polish Journal of Natural Sciences

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2002

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tom 11

4

Cholesterol assimilation by commercial yoghurt starter cultures

100%

Ziarno M., Sekul E., Lafraya A. A.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2007

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tom 06

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nr 1

The ability to in vitro cholesterol level reduction in laboratory media has been shown for numerous strains of lactic acid bacteria, but not for all strains of lactic bacteria used in the dairy industry. The aim of this work was the determination of the ability of selected thermophilic lactic acid bacteria to cholesterol assimilation during 24 h culture in MRS broth. Commercial starter cultures showed various ability to cholesterol assimilation from laboratory medium. In case of starter cultures used for production of traditional yoghurt, consisting of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, the quantity of assimilated cholesterol did not exceed 27% of its initial contents (0.7 g in 1 dm3). Starter cultures used for bioyoghurt production, containing also probiotic strains (came from Lactobacillus acidophilus species or Bifidobacterium genus) assimilated from almost 18% to over 38% of cholesterol. For one monoculture of Lb. acidophilus, cholesterol assimilation ability of 49-55% was observed, despite that the number of bacterial cells in this culture was not different from number of bacteria in other cultures.

5

The influence of different amount of starter culture on the properties of yogurts obtained from ewe's milk

100%

Bonczar G., Regula A.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2003

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tom 06

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nr 2

Ewes milk was inoculated with 2%, 3% and 4% yogurt starter culture Y180 DVS (Ch. Hansen). The yogurts were stored at 4°C for 14 days. The raw milk and pasteurized milk were analyzed, also yogurt after 1, 7, 14 days of storage were estimated. Organoleptic evaluation and texture analyses were done in yogurts. It was observed that yogurts made with higher starters addition contained more free fatty acids, the vitamin C and the ascorbic acid, but less nitrogen compounds. Amount of starter influenced the texture parameters.

6

Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk

84%

Martinez-Villaluenga C., Torino M. I., Frias J., Vidal-Valverde C.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

7

Sensitivity of lactic acid bacteria to vancomycin

84%

Kolakowski P., Silkowski M., Gmurkowska L., Babuchowski A., Kujawski M.

Polish Journal of Natural Sciences. Supplement

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2004

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tom 02

75-79

8

Potential determinants of Clostridium spp. occurrence in Polish silage

84%

Goldsztejn M., Grenda T., Koziel N., Sapala M., Mazur M., Sieradzki Z., Krol B., Kwiatek K.

Journal of Veterinary Research

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2020

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tom 64

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nr 4

9

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Assessment of mechanical properties of fresh fruit and brine pickles obtained from selected varieties of field cucumber, depending on the chemical composition of brine, duration of pickling and additional starting cultures

84%

Gorzelany J., Migut D., Matlok N., Kuznar P.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2016

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tom 16

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nr 4

10

The use of Geotrichum candidum starter culture for protection of barley and its influence on biotechnological qualities of malts

84%

Foszczynska B., Dziuba E., Stempniewicz R.

Electronic Journal of Polish Agricultural Universities. Series: Biotechnology

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2004

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tom 07

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nr 2

11

Viability and cholesterol uptake by Streptococcus thermophilus cultures in artificial git fluids

84%

Ziarno M.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

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nr 1

83-94

Background. Streptococcus thermophilus is traditionally used in association with Lb. delbrueckii subsp. bulgaricus as a starter culture for the production of yoghurt. Some re- searchers have indicated that 5. thermophilus may provide additional health benefits, for example it may reduce cholesterol levels. The aim of this study was to in vitro evaluate the cholesterol uptake and the viability of S. thermophilus isolates in artificial GIT environments. Material and methods. Twelve isolates of S. thermophilus were cultured in artificial gastric fluid (with pepsin added) and in artificial duodenal fluid (with the enzyme complex added), and in M17 broth containing cholesterol at an initial concentration of 600 pg/mL, as well as in M17 broth without cholesterol. Immediately after the adding of bacteria inoculums and at the end of experiment, the concentration of cholesterol and the number of bacteria were measured. Results. S. thermophilus did not remove statistically significant amounts of cholesterol from artificial gastric fluid. The isolates showed the ability to uptake cholesterol from Ml 7 broth and artificial duodenal fluid, and the degree of cholesterol uptake depended on the isolate. Ali isolates of S. thermophilus remove much more cholesterol from Ml7 broth than from artificial duodenal fluid. Ali S. thermophilus isolates had worse survival in artificial gastric or duodenal fluids than in Ml7 broth. Conclusions. The ability of S. thermophilus cells to survive in artificial gastric fluid and artificial duodenal fluid varied according to the isolates.

12

Microbial population in Lithuanian spontaneous rye sourdoughs

84%

Digaitiene A., Hansen A., Juodeikiene G., Josephsen J.

Ekologia i Technika

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2005

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tom 13

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nr 5

13

The possibility of using Lactobacillus fermentum strains of human origin as protective cultures in soft cheese

67%

Modzelewska-Kapitula M., Marin-Iniesta F.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2005

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tom 08

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nr 4

14

Wytwarzanie poligalakturonaz przez wybrane szczepy Geotrichum

67%

Witkowska D., Piegza M.

Acta Scientiarum Polonorum. Biotechnologia

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2004

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tom 03

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nr 1-2

37-42

15

Cieploopornosc szczepow drozdzy wytypowanych jako ko-startery do produkcji sera

67%

Juszczyk P., Zarowska B., Wojtatowicz M., Chrzanowska J.

Acta Scientiarum Polonorum. Biotechnologia

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2003

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tom 02

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nr 1-2

51-58

16

The effect of starter inoculation type on selected qualitative attributes of acid curd cheeses [tvarogs] stored under cooling conditions

67%

Dmytrow I., Kryza K., Dmytrow K.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2007

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tom 10

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nr 4

17

Jakosc pieczywa pszenno-owsianego otrzymanego na zakwasach owsianych fermentowanych kulturami starterowymi

67%

Kawka A., Gorecka D., Budna A., Duda P.

Bromatologia i Chemia Toksykologiczna

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2008

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tom 41

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nr 3

604-609

18

Use of synbiotics for production of functional low fat Labneh

67%

Salem M. M. E., Abd El-Gawad M. A. M., Hassan F. A. M., Effat B. A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2

151-159

In the present work, the compared effect of 1% inulin and fat replacers (1% Dairy-Lo and 0.1% Dariloid) on chemical properties, growth and stability of probiotic bacteria and sensory attributes in Labneh cheese during storage (30 days) at 5°C was studied. Three strains of probiotic bacteria were used, Lactobacillus reuteri B-14171, Lactobacillus johnsonii B-2178 and L. salivarius B-1950, with a yoghurt starter cultures. Addition of inulin, Dairy-Lo and Dariloid increased the soluble nitrogen, total volatile fatty acids, acetaldehyde and diacetyl. The effect of added prebiotics on soluble tyrosine and tryptophan was more pronounced. All strains showed good growth and survival in the presence of prebiotics. Initial counts of probiotic bacteria and their subsequent survival were better in the products supplemented with inulin. The most acceptable cheeses were those supplemented with 1% inulin.

19

Physicochemical and sensory characteristics of sheep kefir during storage

67%

Cais-Sokolinska D., Dankow R., Pikul J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2008

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tom 07

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nr 2

63-73

The aim of the study was physicochemical and sensory characterization of kefir manufactured from sheep milk following its production and storage at refrigerated conditions. Sheep milk inoculated with different starter cultures was incubated at the temperature of 23°C (culture DA) and 26°C (culture DC) for the period of 16-18 h until it reached pH of 4.6. The obtained kefir was assessed on the basis of: the extent of its acidification, the content of taste and smell substances and the results of sensory evaluation. The initial titratable acidity of the kefir manufactured with the assistance of the DA culture reached 48.2°SH and was by 14% higher than that of the kefir manufactured with the DC culture. After 21 days of storage, the titrable acidity of the kefir was by 6.5°SH higher in comparison with the values obtained directly after its manufacture. With the passage of storage time, the amount of free fatty acids (FFA) in the examined kefir samples increased significantly. Higher quantities of FFA were found in the kefir with the DA culture than with the DC culture. Kefir obtained with the assistance of the DA culture contained less acetaldehyde and diacetyl directly after manufacture. The quantities of these compounds underwent significant changes during storage. Kefirs manufactured using the DC cultures were more desirable from the sensory point of view than those manufactured using the DA culture. Irrespective of the applied starter culture, the highest overall acceptability scores were awarded to the kefir on the 7th day of storage.

20

The effect of application of chosen Lactobacilli strains as starter cultures on rye bread quality

67%

Ostasiewicz A., Ceglinska A., Bartochowska K.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2011

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tom 14

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nr 4

Ograniczanie wyników

The evaluation of usefulness of potentially probiotic Lactobacillus strains as components of industrial starter cultures

Reduction of biogenic amines in cheese using selected lactic acid bacterial strains and high hydrostatic pressure

Effect of starter cultures containing lactic acid bacteria on the microbiological quality of cottage cheese

Cholesterol assimilation by commercial yoghurt starter cultures

The influence of different amount of starter culture on the properties of yogurts obtained from ewe's milk

Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk

Sensitivity of lactic acid bacteria to vancomycin

Potential determinants of Clostridium spp. occurrence in Polish silage

Assessment of mechanical properties of fresh fruit and brine pickles obtained from selected varieties of field cucumber, depending on the chemical composition of brine, duration of pickling and additional starting cultures

The use of Geotrichum candidum starter culture for protection of barley and its influence on biotechnological qualities of malts

Viability and cholesterol uptake by Streptococcus thermophilus cultures in artificial git fluids

Microbial population in Lithuanian spontaneous rye sourdoughs

The possibility of using Lactobacillus fermentum strains of human origin as protective cultures in soft cheese