Starter cultures composition

The upstream processing element of the manufacture of a batch of biopharmaceutical product begins with the removal of a single ampoule of the working cell bank. This vial is used to inoculate a small volume of sterile media, with subsequent incubation under appropriate conditions. This describes the growth of laboratory-scale starter cultures of the producer cell line. This starter culture is, in turn, used to inoculate a production-scale starter culture that is used to inoculate the production-scale bioreactor (Figure 5.7). The media composition and fermentation conditions required to... 

Separates aqueous phase without altering the ionic composition. Principally applied in studies on calcium and phosphate in cheese, buffering capacity, lysis of starter cultures Commonly used to extract short peptides and amino acids. Suitable for bacterially ripened cheeses... 

Basappa, S. C., Somashekar, D., Agrawal, R., Suma, K., and Bharathi, K. (1997). Nutritional composition of fermented ragi (chhang) by phab and defined starter cultures as compared to unfermented ragi (Eleucine coracana Gaertn), In. ]. Food Sci. Nutr. 48,313-319. 

Pozo-Bayon, M.A., Alegifa, E.G., Polo, M.C., Tenorio, C., Martin-Alvarez P.J., Calvo de la Banda M.T., Ruiz-Larrrea, F. Moreno-Arribas, M.V. (2005). Wine Volatile and Amino acid Composition after Malolactic Fermentation Effect of Oenococcus oeni and Lactobacillus plantarum Starter Cultures. J. Agric. Food Chem., 53, 8729-8735. 

Traditionally, commercial starter cultures were only specified on genus or species level, therefore the composition of starter cultures, i.e. number of strains and strain variety, was generally unknown. Recently, cultures composed of pure, single strains have been introduced to the market. This avoids strain dominance and greatly stabilises performance. 

This chapter summarizes information on the types of fermented sausages, their manufacture, the microbiological and biochemical changes during ripening, the role and composition of starter cultures and product safety. Some future developments are also discussed. 

Magalhaes, K. T., Dias, D. R., de Melo Pereira, G. V., Oliveira, J. M., Domingues, L., Teixeira, J. A, . . . Schwan, R. F. (2011). Chemical composition and sensory analysis of eheese whey-based beverages using kefir grains as starter culture. International Journal of Food Science Technology, 46(4), 871-878. 

Palomba, S., Cavella, S., Torrieri, E., et al. (2012) Polyphasic screening, homopolysaccharide composition, and viscoelastic behavior of wheat sourdough from a Leuconostoc lactis and Lactobacillus curvatus exopolysaccharide-produdng starter culture. Appl Environ Microbiol 78, 2737-2747. 

The yeast responsible for alcoholic fermentation in winemaking is usually introduced into the must from the surface of the grapes, the surface of winery equipment, or from specifically prepared cultures. The fermentation process can occur either naturally, without inoculation, or by inoculating the must with selected starters. The use of locally selected yeast strains (usually belonging to the species Saccharomyces cereoisiae), with strain-specific metabolic characteristics can positively affect the final quality of the wine (Regodon et al., 1997 Romano et al., 2003). Several studies have clearly shown the effects of indigenous and inoculated yeast populations on the wine volatile composition (Mateo et al., 2001 Nurgel et al, 2003). 

The rapid predominance of Komagataeibacter spp. in SF was demonstrated by Andres-Barrao et al. (201 lb). In this report, two submerged acetifications of wine were carried out in the laboratory using starters whose bacterial composition was unknown at the onset, but retrieved by applying a culture-dependent approach, and composed of a heterogeneous population of Acetobacter pasteurianus and Komagataeibacter europaeus in different proportions. The first process was started... 

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