Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.

@article{DiCagno2008SelectionAU,
  title={Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.},
  author={Raffaella Di Cagno and Rosalinda F Surico and Sonya Siragusa and Maria De Angelis and Annalisa Paradiso and Fabio Minervini and Laura De Gara and Marco Gobbetti},
  journal={International journal of food microbiology},
  year={2008},
  volume={127 3},
  pages={
          220-8
        }
}
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature.
Use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles
TLDR
The acidity and sweetness had a noticeable impact on the overall acceptance of the treated sample and the DPPH radical scavenging capacity of FMJ was higher than that of MJ.
Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage
  • H. Erten
  • Biology
    Turkish Journal of Agriculture and Forestry
  • 2013
The present study was done to select the potential autochthonous lactic acid bacteria (LAB) for the production of shalgam, which is a traditional Turkish lactic acid-fermented beverage. Eighteen LAB
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Strains of Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc citreum, Lactococcus lactis, Weissella cibaria, Lactobacillus hilgardii and several Enterococcus spp. were identified from
Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus
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The results suggest that the autochthonous LAB starter cultures can shorten the fermentation cycle and reduce pathogenic organism’ population, thus improving the shelf life and quality of fermented cucumber.
Halotolerance and survival kinetics of lactic acid bacteria isolated from jalapeño pepper (Capsicum annuum L.) fermentation.
TLDR
The microbiota associated with spontaneous fermentation of vegetables in a saline substrate may represent an important group of bacteria in the food industry and is determined that LAB can grow in both acids at 4 mM, unlike E. coli O157:H7, whose growth is inhibited in the presence of these acids.
Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives
TLDR
The sequential inoculum of beta-glucosidase positive and potential probiotic strains could be proposed as a suitable technology to produce low salt Sicilian table olives.
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References

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Vegetable preservation by a mixed organic acid fermentation
Lactic acid fermented fruit and vegetables are normally obtained following a natural spontaneous fermentation in which no starter cultures are added. It could be expected that a suitable starter
Interactions between starter culture and raw material in lactic acid fermentation of sliced carrot
TLDR
Results indicated that the bacteriocin sakacin A is inactivated by the carrot proteinase, which is also important to consider when choosing starter strains for carrot fermentation.
THE Effects of different initial lactobacillus plantarum concentrations on some properties of fermented carrot juice
Carrot juice (Daucus carota L.) is one of the most popular vegetable juices and represents a rich source of natural β-carotene. Vegetable juices are available either fermented or not fermented. With
Controlled fermentation of vegetables using mixed inoculum of lactic cultures
Six isolates of Lactic Acid Bacteria (LAB) were selected on the basis of their homo- and hetero-fermentative character, salt tolerance and rate of acid production. The controlled fermentation of
Lactic acid fermentation of fresh and stored carrot : chemical, microbial and sensory evaluation of products
Carrots (Daucus carota) from the same harvest were divided into two batches. The first batch was lactic acid-fermented immediately after harvest, while the second batch was stored for 6 months before
The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetable juices
Abstract The reasons for using lactic acid bacteria are to make food durable, to improve its taste and to maintain the nutritive, physiological and hygienic value of the fermentation products.
Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses
TLDR
Although a randomly amplified polymorphic DNA (RAPD) analysis was useful for partially differentiating the 10 type strains, it did not provide a species-specific DNA band or a combination of bands which permitted complete separation of all the species considered, in contrast, sodium dodecyl sulfate-polyacrylamide gel electrophoresis cell wall protein profiles clustered by UPGMA were species specific and resolved the NSLAB.
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