Development and Application of Starter Cultures

Contributors: Comunian, Roberta, Chessa, Luigi

Subject Terms: metataxonomy, yeast, lactic acid bacteria, DNA, starter culture, organic acids, rope spoilage, bread spoilage, bakery products, Romania, winemaking, autochthonous yeasts, non-Saccharomyces yeast, terroir, traditional foods, fermentation, bioprospecting, biotechnology, Taggiasca olive, microbial characterisation, Wickerhamomyces anomalus, oleuropein degradation, Hong Qu, saccharification starter, Monascus pigments, response surface methodology, culture medium optimization, Saccharomyces, Hardanger, characterization, cider, non-volatile compounds, volatile organic compounds, partial least squares (PLS) regression, Kombucha, Acetobacter, Gluconobacter, glucuronic acid, fermentation characteristics, natural starters, cheesemaking, food safety, biodiversity, microbial fingerprint, cheese fermentation, Italian cheeses, natural whey starter, raw milk cheese, dairy microbial ecology, Research and information: general, Biology, life sciences, Zoology and animal sciences

File Description: application/octet-stream

Access URL: https://directory.doabooks.org/handle/20.500.12854/153149
https://mdpi.com/books/pdfview/book/10419

Effect of Lactobacillus helveticus LH43 as an Auxiliary Starter on the Quality and Protein Conformation of Yogurt

Authors: MA Yan, LI Yuxing, LI Bailiang

Source: Shipin Kexue, Vol 46, Iss 5, Pp 134-141 (2025)

Subject Terms: lactobacillus helveticus, auxiliary starter culture, processing properties, protein conformation, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-015.pdf; https://doaj.org/toc/1002-6630

Access URL: https://doaj.org/article/5d84463f3836408593d332a81439c2a8

Exploring the metabolic dynamics, storage stability, and functional potential of Lacticaseibacillus rhamnosus Probio-M9-fermented milk

Authors: Xiaoye Liu, Kaiyang Liu, Jie Yang, Hui Qiao, Lai-Yu Kwok, Wenyi Zhang

Source: Journal of Dairy Science, Vol 108, Iss 2, Pp 1339-1350 (2025)

Subject Terms: Lacticaseibacillus rhamnosus, fermented milk, metabolomics, starter culture, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0022030224012980; https://doaj.org/toc/0022-0302

Access URL: https://doaj.org/article/68d7c246f68a4a8cb905ef2f6548340b

Effect of Methylation on Storage Properties of Lacticaseibacillus paracasei as Analyzed by Untargeted Metabolomics

Authors: YOU Mingkun, ZHANG Wenyi

Source: Shipin Kexue, Vol 46, Iss 1, Pp 49-55 (2025)

Subject Terms: lacticaseibacillus paracasei, dna methylation, storage properties, starter culture, pglx, untargeted metabolomics, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-006.pdf; https://doaj.org/toc/1002-6630

Access URL: https://doaj.org/article/b1caf99870bc482096eb01998e4ba4c5

Temperature-dependent metabolic interactions between Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in milk fermentation: Insights from gas chromatography–ion mobility spectrometry metabolomics

Authors: Ting Wu, Shuai Guo, Lai-Yu Kwok, Heping Zhang, Jicheng Wang

Source: Journal of Dairy Science, Vol 108, Iss 1, Pp 242-256 (2025)

Subject Terms: dairy products, microbial interaction, starter culture, volatolomics, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0022030224011561; https://doaj.org/toc/0022-0302

Access URL: https://doaj.org/article/4d8b86fe557c43c7b49a58b205dc519c

Co-culturing Bifidobacterium animalis ssp. lactis with Lactobacillus helveticus accelerates its growth and fermentation in milk through metabolic interactions

Authors: Zhi Zhong, Fei Sun, Sheng Xu, Jingda Lu, Rui Yang, Lai-Yu Kwok, Yongfu Chen

Source: Journal of Dairy Science, Vol 108, Iss 1, Pp 229-241 (2025)

Subject Terms: Probiotic fermented milk, metabolomics, co-cultivation, starter culture, lactic acid bacteria, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0022030224011305; https://doaj.org/toc/0022-0302

Access URL: https://doaj.org/article/ddbf477b90b9427ebf7465a7b93446ed

The effect of fermentation temperature and duration on the physicochemical, microbial, and sensory attributes of kocho

Authors: Amare Melaku, Neela Satheesh, Sadik Jemal Awol, Messenbet Geremew Kassa

Source: Discover Food, Vol 4, Iss 1, Pp 1-13 (2024)

Subject Terms: Enset, Kocho, Fermentation, Starter culture, Microbes, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: https://doaj.org/toc/2731-4286

Access URL: https://doaj.org/article/2ec3ee44221c462b9efefb11ae6057ca

Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium

Authors: Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska

Source: International Journal of Food Properties, Vol 27, Iss 1, Pp 106-122 (2024)

Subject Terms: Fermented oat drink, starter culture, bifidobacteria, propionic acid bacteria, pH, water holding capacity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

Access URL: https://doaj.org/article/743f6b92db5240f58cfa1e10c337577a

Effect of Bacillus Fermentation on the Quality and Bacteria Diversity of Shrimp Paste

Authors: Xiqian TAN, Dan WANG, Bingyu MA, Xuepeng LI, Ying BU, Xinran LÜ, Fangchao CUI, Dangfeng WANG, Jianrong LI

Source: Shipin gongye ke-ji, Vol 45, Iss 21, Pp 103-110 (2024)

Subject Terms: bacillus, shrimp paste, mixed-strain fermentation, microbial diversity, starter culture, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/e9a41a60b8654619bf3b691e3a156807

Enhancing neuroinflammatory modulation and sensory qualities in kimchi: A combined starter culture approach

Authors: Namhee Kim, Boyeon Park, So Yeong Mun, Eun Ji Choi, Moeun Lee, Jung Hee Song, Jin Yong Kang, Daun Kim, Ho Myeong Kim

Source: Journal of Agriculture and Food Research, Vol 20, Iss , Pp 101713- (2025)

Subject Terms: Kimchi, Starter culture, Leuconostoc mesenteroides WiKim32, Latilactobacillus curvatus WiKim0094, Neuroinflammation, Sensory evaluation, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666154325000845; https://doaj.org/toc/2666-1543

Access URL: https://doaj.org/article/ce7a9e2e91b24ac4b8e03cebaa49ea07

In vitro investigations on the impact of fermented dairy constituents on fecal microbiota composition and fermentation activity

Authors: Qing Li, Angeliki Marietou, Freja Foget Andersen, Jiri Hosek, Carsten Scavenius, Jianbo Zhang, Clarissa Schwab

Source: Microbiology Spectrum, Vol 13, Iss 3 (2025)

Subject Terms: fermented food, gut microbiota, fermentation, dairy, lactose, starter culture, Microbiology, QR1-502

File Description: electronic resource

Relation: https://doaj.org/toc/2165-0497

Access URL: https://doaj.org/article/1e13b90b8b3b474f902716196381da84

Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast

Authors: Sri Widowati, Misgiyarta, Nurdi Setyawan, Heny Herawati, Widaningrum, Sintha Suhirman, Kartika Noerwijati, Rohmad Budiono, Santi Dwi Astuti, Rudy Tjahjohutomo, Astu Unadi, Uning Budiharti

Source: Journal of Agriculture and Food Research, Vol 19, Iss , Pp 101684- (2025)

Subject Terms: cassava flour, controlled fermentation, functional and physicochemical properties, mixed starter culture, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666154325000559; https://doaj.org/toc/2666-1543

Access URL: https://doaj.org/article/ab1f756f40d841329452167dc7dfdff5

Impact of Probiotic and Bioprotective Cultures on the Quality and Shelf Life of Butter and Buttermilk

Authors: Carlos Pereira, David Gomes, Susana Dias, Sandra Santos, Arona Pires, Jorge Viegas

Source: Dairy, Vol 5, Iss 4, Pp 625-643 (2024)

Subject Terms: butter, buttermilk, aromatic starter culture, probiotics, bioprotective cultures, Dairy processing. Dairy products, SF250.5-275

File Description: electronic resource

Relation: https://www.mdpi.com/2624-862X/5/4/47; https://doaj.org/toc/2624-862X

Access URL: https://doaj.org/article/a01a569d9321466b8f8a0d541c46c3d4

Investigation of the influence of milk protein genotype on the process of fermentation of milk curds by mesophilic lactic acid streptococci

Authors: Volodymyr Ladyka, Nataliia Bolhova, Svitlana Huba, Viktoriia Sokolenko, Yuriy Skliarenko

Source: Наукові горизонти, Vol 27, Iss 8, Pp 113-121 (2024)

Subject Terms: a2 milk, technological properties, biotechnological processing, starter culture, fermented dairy products, Agriculture

File Description: electronic resource

Relation: https://sciencehorizon.com.ua/en/journals/tom-27-8-2024/doslidzhennya-vplivu-genotipu-bilka-moloka-na-protses-fermentatsiyi-molochnikh-zgustkiv-mezofilnimi-molochnokislimi-streptokokami; https://doaj.org/toc/2663-2144

Access URL: https://doaj.org/article/4c223b942a2b49b48197732f2e36ceaf

Metataxonomic analysis of bulk tank milk and seasonal impact on starter culture development in aged goat milk cheese

Authors: da Silva Duarte, Vinícius ^⁎, Bjørgan, Beate, Franklin, Fiona Valerie, Olsen, Kari, Abdelghani, Ahmed, Skeie, Siv, Porcellato, Davide

Source: In International Dairy Journal April 2025 163

Effects of total microbiota-containing backslop from 450-day-fermented kimchi on microbe and metabolite dynamics

Authors: Kim, Dongjun ^{a, 1}, Park, Seong-Eun ^{b, 1}, Pak, Juhan ^b, Kim, Joon Yong ^a, Whon, Tae Woong ^c, Cho, Kwang-Moon ^d, Kwak, Suryang ^e, Son, Hong-Seok ^{b, ⁎}, Roh, Seong Woon ^{a, ⁎}

Source: In Food Chemistry 15 March 2025 468

Enhanced fermentation of radish paocai with Lactiplantibacillus plantarum CBPC and shelf-life extension using e-beam irradiation

Authors: Li, Ling, Zhou, Qian, Zheng, Zimeng, Cai, Luzhou, Wu, Yanping, Zhong, Kai ^⁎, Gao, Hong

Source: In Food Bioscience February 2025 64

Study on protein hydrolysis and microbial community changes during the fermentation of pork loin ham mediated by electrical stimulation

Authors: Liu, Yehua ^{a, c, 1}, Li, Hongying ^{a, b, 1}, Li, Mingming ^a, Liu, Linggao ^a, Lu, Kuan ^d, Bi, Shenghui ^{a, c}, Zhou, Mixin ^{a, c}, Chen, Li ^{a, c}, Lan, Lisha ^{a, c}, Wei, Minping ^{a, c}, Zhou, Ying ^{a, c}, Zhu, Qiujin ^{a, c, ⁎}

Source: In Food Research International February 2025 201

Elevating tribal entrepreneurship: Exploring the fermentation potential of traditional starter culture from the Tons valley highlands of Uttarakhand

Authors: Shikha Tomar, Ashutosh Mishra, Nishant Rai, Divya Venu Gopal, Neha Pandey, Promila Sharma, Kumud Pant

Source: Environment Conservation Journal, Vol 26, Iss 1 (2025)

Subject Terms: Fermented beverages, Tribal practices, Traditional starter culture entrepreneurship, Livelihood improvement, Environmental sciences, GE1-350

File Description: electronic resource

Relation: https://journal.environcj.in/index.php/ecj/article/view/3219; https://doaj.org/toc/0972-3099; https://doaj.org/toc/2278-5124

Access URL: https://doaj.org/article/ac6b55473023453dac1516ef90d44642

Physico-chemical and functional properties of the lao fermented bamboo shoots (Nor Mai Som) inoculated with potential probiotic bacteria, Pediococcus pentosaceus BBS1 and Lactiplantibacillus plantarum BBS13

Authors: Viengvilaiphone Botthoulath, Ida F. Dalmacio, Francisco B. Elegado

Source: Food Chemistry Advances, Vol 5, Iss , Pp 100803- (2024)

Subject Terms: Pediococcus pentosaceus BBS1, Lactiplantibacillus plantarum BBS13, Starter culture, Cyanide reduction, Nor mai som, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X24001989; https://doaj.org/toc/2772-753X

Access URL: https://doaj.org/article/3bf85241e9d24982bcf1795404810220