Microbiology and Technology of Fermented Foods (Institute of Food Technologists Series)

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J. Dairy Res. 68:639–652. Simova, E. , D. Beshkova,A. Angelov,T. Hristozova, G. Frengova, and Z. Spasov. 2002. Lactic acid micro organism and yeasts in kefir grains and kefir made of them. J. Ind. Microbiol. Biotechnol. 28:1–6. Takizawa, S. , S. Kojima, S. Tamura, S, Fujinaga,Y. Benno, and T. Nakase. 1998. The composition of the Lactobacillus flora in kefir grains. process. Appl. Microbiol. 21:121–127. Vancanneyt, M. , J. Mengaud, I. Cleenwerck, okay. Vanhonacker, B. Hoste, P. Dawynndt, M. C. Degivry, D. Ringuet, D. Janssens, and J. Swings. 2004. Reclassification of Lactobacillus kefirgranum Takizawa et al. 1994 as Lactobacillus kefiranofaciens subsp. kefirgranum subsp. nov. and emended description of L. kefiranofaciens Fujisawa et al. 1988. Int. J. Syst. Evol. Microbiol. 54:551–556. Witthuhn, R. C. ,T. Schoeman, and T. J. Britz. 2005. Characterisation of the microbial inhabitants at diversified phases of Kefir construction and Kefir grain mass cultivation. Int. Dairy J. 15:383–389. desk four. four. Cultured dairy items from world wide. Product beginning tradition Organisms precise positive factors Villi Finland Lactococcus spp. Leuconostoc spp. Geotrichum candidum Ropy texture Musty flavor Skyr Iceland Lactobacillus delbreckii subsp. bulgaricus Streptococcus thermophilus focused, excessive protein content material Dahi India Lactobacillus delbreckii subsp. bulgaricus Streptococcus thermophilus Lactobacillus spp. Yogurt-like Koumiss Russia Lactobacillus delbreckii subsp. bulgaricus Lactobacillus acidophilus Kluyveromyces spp. Mare’s milk Ͼ 1% ethanol Bulgarian Milk Bulgaria Lactobacillus delbreckii subsp. bulgaricus excessive acid (Ͼ2% lactic acid) 144 Microbiology and know-how of Fermented meals mare’s milk. just like kefir in that lactic acid and ethanol are either current, this product owes a lot of its acceptance to its putative healing homes. The yogurt-like items dahi and laban are one of the so much widely-consumed cultured dairy items in India and the center East, respectively. Bibliography Chaves, A. C. S. D. , M. Fernandez, A. L. S. Lerayer, I. Mierau, M. Kleerebezem, and J. Hugenholtz. 2002. Metabolic engineering of acetaldehyde construction via Streptococcus thermophilus. Appl. Environ. Microbiol. 68:5656–5662. Hutkins, R. W. 2001. Metabolism of starter cultures, p. 207241. In E. H. Marth and J. L. Steele (ed. ), utilized Dairy Microbiology. Marcel Dekker, Inc. , manhattan, new york. Lucey, J. A. 2002. Formation and actual houses of milk protein gels. J. Dairy Sci. 5:281–294. Mistry, V. V. 2001. Fermented milks and lotions. p. 301–325. In E. H. Marth and J. L. Steele (ed. ), utilized Dairy Microbiology. Marcel Dekker, Inc. , long island, manhattan. Otles, S. and O. Cagindi. 2003. Kefir: a probiotic dairyconsumption dietary and healing elements. Pak. J. Nutr. 2:54–59. Reid, G. 2001. Regulatory and medical facets of dairy probiotics. FAO/WHO specialist session on assessment of health and wellbeing and dietary houses of Powder Milk with stay Lactic Acid micro organism. (Online at ftp://ftp. fao. org/es/esn/food/Reid. pdf) Tamine, A. Y. , and H. C. Deeth. 1980. Yogurt: know-how and biochemistry. J. foodstuff Prot. 43:939–977. Sanders, M.

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