starter

Use of Selected Bacillus spp. Strains for Directed Fermentation of Hibiscus sabdariffa Seeds into Mbuja

Bouba Adji Mohammadou, Carl Moses Mbofung, Jérôme Mounier & Emmanuel Coton · Asian Food Science Journal · 2018

This work aimed at developing starter cultures for fermenting Hibiscus sabdariffa seeds into the traditional condiment Mbuja. In this context, two Bacillus amyloliquefaciens S1 and S5 and one Bacillus subtilis S12 strains, which had been selected in previous studies, were used se...

Open access Research Article 10.9734/AFSJ/2018/41317

Emphasis on Techno-functional Properties of Bacillus Strains Involved in Ivorian Cocoa Fermentation towards their Use as Potential Starter

Wilfried Yao, Honoré G. Ouattara, Ginette Doué, Bernadette G. Goualié, Gisèle A. Koua & Sébastien L. Niamké · Microbiology Research Journal International · 2015

Aims: To investigate in Bacillus strains some functional properties potentially interesting for cocoa fermentation processing Place and Duration of Study: Laboratory of Biotechnology, UFR Biosciences, University Félix Houphouet-Boigny (Côte d’Ivoire), between May 2014 and March 2...

Open access Research Article 10.9734/BMRJ/2015/18937

Optimization of Lactobacillus acidophilus La-5, Feta Cheese Starters and Salt Content in Iranian Ultrafiltered Soft Cheese Formula

Mohammad A. Nezami, Mohammad R. Ehsani, Ali. Mohammadi-Sani & Kianoush Khosravi-Darani · Annual Research & Review in Biology · 2014

Aims: To optimize the process variables including: Lactobacillus acidophilus La-5, total starter (a mixture of mesophilic cheese starters (MCS) and thermophilic yoghurt starters (TYS), mesophilic cheese starter: thermophilic yoghurt starter (MCS:TYS) ratio and salt content in pro...

Open access Research Article 10.9734/ARRB/2014/11101

Effect of Fermentation on Nutrient and Anti-Nutrient Contents of Ground-Cooked Lima Bean (Phaseolus lunatus) Seeds using Bacillus subtilis and Bacillus pumilus

Kehinde Tope Adegbehingbe, Fatusa Clement Adetuyi & Felix Akinsola Akinyosoye · Microbiology Research Journal International · 2014

Aim: This study investigated the effect of single cultures of Bacillus subtilis and B. pumilus on nutrient and anti-nutrient contents of ground-cooked Lima bean seeds. Methodology: Lima bean seeds were ground and fermented naturally as well as with single starters of B. subtilis...

Open access Research Article 10.9734/BMRJ/2014/11511