What are the potential issues related to phage contamination in industrial starter cultures?

Cocoa beans are the seeds of the cocoa tree, Theobroma cacao L. The key microorganisms for successful cocoa bean fermentation processes are yeasts, lactic acid ... The feasibility of using a fluorescence sensor technology based on 280 nm excitation and 350 nm emission to predict the endpoint of yogurt culture fermentation ... Cassava flour sample fermented with three pure starter cultures of Yeast Saccharomyces cerevisiea, Lactobacillus plantarum and Leuconostoc mesenteroides. Annual Review of Food Science and Technology Volume 15, 2024 Starter Culture Development and Innovation for Novel Fermented Foods Aug 4, 2022 ... A mixture of Saccharomyces and Lactobacillus strains could be used as a starter culture to produce Ethiopian honey, Tej, without scarifying of its major ... Feb 7, 2024 ... It was spread on a nutrient medium of Petri dishes and incubated for 24 h at 37°С. Lb. acidophilus and Lb. rhamnosus starter culture reached a ... Jul 9, 2012 ... Yogurt is the most popular fermented milk in the world 3. Fermented cheeses, drinks based on fermented milk (such as kefir, koumiss, Ayran, and ... Jun 29, 2015 ... During the fermentation process, first lactic acid bacteria (LAB) and then yeast colonies begin to proliferate in the sugary water. Early in the ... Timing a Starter Culture for Brew Day ... Because starter cultures are inoculated at high cell densities, growth is usually maximized within 24–36 hours. Mar 21, 2019 ... Simply put: a sourdough starter is a live fermented culture of fresh flour and water. With adequate time, temperature and care, the culture ...