Addition Of Starter Research Articles

PENGARUH PENGGUNAAN SILASE PAKAN KOMPLIT BERBAHAN ECENG GONDOK TERHADAP KECERNAAN PROTEIN PADA DOMBA

This study aims to determine the effect of fedding a complete ration of silage made from water hyacinth on concentration of ammonia rumen, total protein of rumen fluid and protein digestibility. Fifteen rams with average body weight of 19 ± 3.98 kg used on this research. The experiment was arranged in 3x5 randomized completed design. There treatment were T1= concentrate and elephant grass, T2= complete feed silage contained water hyacinth without L. plantarum starter addition, and T3= complete ration silage contained water hyacinth added with L. plantarum. Ration was formulated by isoenergy and isoprotein feed (CP 13%, TDN 65%). Feed treatment was given for 12 weeks. The results showed that the consentration of ammonia rumen was different (P0,05). Concentration of ammonia rumen of T1, T2 and T3 as follows: 2,53, 2,04, 1,80 mM. Total protein of rumen fluid and protein digestibility ranged by 295,70-381,04 mg/g and 75,00-77,29%. The conclusions of this study were the provision of complete feeding silage either without or with the addition of L. plantarum starter to produce the same digestible protein as conventional ration (concentrate and elephant grass).
 Keywords : silage, water hyacinth, protein, digestibility, sheep.

The addition of different starters on characteristics Sargassum sp. liquid fertilizer

Sargassum sp. is a macroalgae contains of nutrients and stimulating plant growth regulators that can be used as organic fertilizer. The purpose of the study was to determine the effect addition of three different starters to the seaweed liquid fertilizer on producing C-organic, nitrogen, phosphorus, potassium, pH on Sargassum sp seaweed for organic fertilizer. The addition of different starters were to enchanced fermentation process. Seaweed were chopped and dried for around 2 days, lamtoro leaves as source of nitrogen compound was added for 25% of total amount of seaweed. Water was added to the mixture and then fermented for 14 days with addition of 3 different type of starters namely bread, tape and tempe starter. The data were then analysed by ANOVA and Tukey test in order to know which treatments were different. The result showed that the addition 3 different starters gave differences on pH and yield, total solid content, macronutrient and micronutrient of organic fertilizer. The addition of bread starter to seaweed gave the highest N content (2.7%), pH (5.43), yield (50.44%) and total solid content (94.36), while seaweed fertilizer added with tempe starter gave the highest micromineral content Fe (38.77 ppm), Zn (4.2 ppm) and Mn (4.74 ppm).

ANALISIS KANDUNGAN UNSUR HARA LIMBAH CAIR TEH HIJAU SEBAGAI BAHAN PUPUK ORGANIK PADA BIBIT TEH

Tea shoots processing intended to alter the chemical composition of fresh tea shoots, so bring the desired properties. Freshly plucked tea leaves containing water 75% of the weight of the leaves. The water contained in the leaves removed through the process of withering and drying in the processing of green tea. Green tea liquid waste obtained from the milling process and not used optimally, it needs a touch technology that can turn liquid waste into useful liquid organic fertilizer. The use of an activator / starter (micro-organisms) in green tea liquid waste is an alternative technology to improve the health and fertility of the soil and plants. The purpose of this study to determine the benefits of using liquid waste of green tea on the growth of tea seeds. Results of analysis of the utilization liquid waste of green tea with the addition of starter (EM-4) has not shown any real effect on the percentage of seedling growth and seedling growth (plant height, number of leaves and greenery). Keywords: liquid waste, green tea, organic matter.

Formulasi Kefir Rendah Lemak dari Kacang Bambara (Vigna subterranae) dengan Variasi Waktu Fermentasi dan Konsentrasi Starter

Kefir is one of probiotic product which contains yeast and lactic acid bacteria as the agent of fermentation and a good intestinal microflora. It makes kefir really good for health. But kefir usually made from animal milk, which make the kefir contains high fat. And to make it become low fat product, it should made from plant-based milk. Bogor was famous with its Bambara groundnut, the citizen always called kacang bogor. But they only use it just to be a snack, so to make them become more valuable, it can be made into kefir. The aim of this research was to find out the best formulation of Bambara groundnut kefir with a variety of fermentation time and concentration of starter. There were two kind of raw material that was used, such as 100% Bambara groundnut extract and Bambara groundnut extract with skim milk addition (50:50). The raw material were added with 10% sugar and kefir grains / starter with variety concentration about 2.5%, 5%, and 7.5%. The fermentation process was carried out for 24, 48, and 72 hours. The results showed that the best formulation of the kefir were made from 100% Bambara groundnut with 7.5% starter addition and 72 hours of fermentation. It showed that Bambara groundnut kefir has low fat about 2,43% and the amount of lactic acid bacteria and yeast about 1,5x109 CFU/gram and 4,3x107 CFU/gram respectively. The protein content of it still low, it was about 1,87%.

Impact of hydrolyzed lactose by β-galactosidase enzyme on the physicochemical and organoleptic properties of fermented camel milk

The present study was conducted to evaluate the influence of lactose hydrolysis by using two different strategies (by addition of β-galactosidase (HA-LACTASE™) before fermentation of camel milk to get hydrolyzed camel milk as substrate that included three levels of lactose-hydrolyzed milk (LHM) 25, 50 and 90% or together with the starter cultures during fermentation (co-hydrolysis)) on the microbiological, physicochemical and sensory properties of fermented camel during manufacturing and the storage period of 21 days at 5ºC. In general, the results showed a significant (P<0.05) reduction in fermentation time with an increase in the level of lactose hydrolysis. The co-hydrolysis fermented milk exhibited a significant (P<0.05) decrease in the fermentation time (279 min) in comparison to control treatment (452.5 min). After 6 h of the incubation period, the viable cell counts were more outstanding in the co-hydrolysis and LHM 90% fermented milk, about 1 log cycle higher than other treatments. The mean values of pH were a highly significant (P<0.05) dropped in co-hydrolysis and LHM 90% samples and reached to pH 4.6 in 6 hours, whereas the control, LHM 25 and 50% samples reached to the near of the same degree of pH in 8 hours of the fermentation process. Furthermore, the higher amount of exopolysaccharide (EPS) was found in co-hydrolysis fermented milk 262.3 mg/kg followed by LHM 90% 250.3 mg/kg, while control, LHM 25 and 50% treatments had the lowest amount of 178.3, 185.3 and 197.7 mg/kg, respectively. The higher amount of EPS in co-hydrolysis and LHM 90% treatments caused a concomitant increase of the apparent viscosity and a significant (P<0.05) decreased in susceptibility to syneresis in comparison to other treatments. Moreover, the co-hydrolysis fermented camel milk had significantly (P<0.05) higher ratings for all sensory characteristics and more liked than other treatments. Although the LHM 90% samples had a better rheological characteristic, the panelists rated as unacceptable because of the strong sweet taste. Results showed that the simultaneous addition of enzyme and starter together demonstrated to be a satisfactory strategy in making fermented camel milk with high quality in the texture and overall acceptability beside its beneficial properties as a functional dairy product.

In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria.

In this study, ten strains of Lactobacillus were used to assess the in vitro metabolism of elderberry juice polyphenols. Total polyphenolic compounds increased after starter addition, especially with three L. rhamnosus and one L. plantarum strains, of dairy origin: quercetin-3-O-rutinoside was the most abundant compound (from 39.02 ± 5.28 to 127.56 ± 11.34 µg/mL) and hydroxycinnamic acids, flavonols and anthocyanins reached the highest amounts. When L. plantarum were used phenyllactic acids presented a value of 7.05 ± 2.38 µg/mL, while in the other samples it was around 5.56 ± 1.65 µg/mL. Hydroxycinnamic and hydroxybenzoic acids were subjected to lactic acid bacteria metabolism: caffeic and protocatechuic acids were consumed during fermentation while dihydrocaffeic acid and catechol were produced. Anthocyanins increased in a strain-specific way. So, by this study we highlighted that dairy strains can produced (phenyllactic acids), modified (hydroxycinnamic acids) or increased (flavonols glycosides and anthocyanins) phenolic compounds.

Microbiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk

Microbiological quality and biochemical changes of Kashkaval cheese manufactured using sheep's raw milk without starter addition or pasteurised milk with an added commercial starter were studied. Mature cheeses had pH values 5.0–5.3, salt content 2.1–2.7%, protein content 23.3–25.1%, moisture content 36.8–39.5%, fat content 28.0–32.2%, and ash content around 5.0%. In raw milk cheeses, mesophilic non-starter lactobacilli prevailed followed by enterococci. In pasteurised milk cheeses Lactococcus lactis starter prevailed. All cheeses were safe according to the criteria in Regulation (EC) 1441/2007. The proteolysis index was around 20%. Butyric, myristic, palmitic, stearic and oleic were the principal free fatty acids in both cheeses. Ketones were abundant in pasteurised milk cheeses and esters in mature raw milk cheeses. Pasteurisation did not affect (P > 0.05) the physicochemical composition and the proteolysis of cheeses. Raw milk cheeses showed higher levels (P < 0.05) of lipolysis than pasteurised milk cheeses.

Perubahan Karakteristik Kimia dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh) selama Fermentasi

Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological characteristics of jruek drien during fermentation. This study used completely randomized design with single factor (length of fermentation: 1,3,5 and 7 days). The parameters analyzed were water content, pH, total acid, total sugars, total lactic acid bacteria and yeast. The results showed that water content and acid total were increased while pH and sugar content were decreased. The highest total of lactic acid bacteria was found on day 3. Yeast detected only on early fermentation and no detected on 7th day.

POLLEN CAN - TESTING OF BEE POLLEN FERMENTATION IN MODEL CONDITIONS

The aim of the study was to simulate bee work with pollen by its fermentation in model conditions and evaluate the final product, which is called - pollen can. Bee pollen grain has thick wall, which is reason of its poor digestibility in organism. Bee pollen after fermentation is more suitable for human organism because of easily-available nutrients. Fresh bee pollen was added into the solution water-honey (with/without yoghurt) and was fermented. We tested 3 types of pollen and 3 types of honey in 3 ways of fermentations, which differed in starter addition, access of oxygen during fermentation and its time. The physico-chemical and microbiological parameters were measured in raw materials and products. Pollen can contained approximately 40% of water, 5% of fat and pH was approximately 4.5. These physico-chemical properties were influenced notably by pollen as raw material. The highest water content was found in rape pollen and consequently rape pollen cans. TPC (total plate count) of pollen can ranged from 4.10 to 7.10 log CFU.g-1 after fermentation and depend on type of pollen and fermentation process. We observed decrease of bacteria from Enterobacteriaceae family and microscopic filamentous fungi after fermentation in all 3 testing performances, whereas counts of sporulating aerobic microorganisms, yeasts and preliminary LAB (lactic acid bacteria) were stable, in comparison to pollen as raw material. Bacilli and clostridia from group of sporulating bacteria were recorded and identified. Value of pH less than 4.5 is important due to avoid clostridia germination.

Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health

This study aimed to develop a novel functional yogurt through improves the production of bioactive components that have biological functions. Yogurts were manufactured from skim milk fortified with whey protein concentrate (WPC) and were fermented with high viscosity yogurt starter as a single or mixed with highly proteolytic co-culture. In one treatment, trypsin was used to partially hydrolysis of milk before fermentation with mixed starter. Yogurts were investigated for viscosity, water-holding capacity (WHC), sensory attributes, proteolytic activity, γ-aminobutyric acid (GABA) content and biological activities. The fortification with WPC increased the viscosity and WHC, while addition of trypsin decreased the values of these properties. High proteolytic and biological activities were observed by addition of WPC and mixed starter whereas treatment with trypsin had greater effects. Yogurt treated with mixed starter and trypsin had the high content of GABA. Sensorial, all yogurt treatments were acceptable and the yogurt treated with highly proteolytic co-culture gained the highest score. The biological activities and GABA content of all yogurts increased after 14 days of cold storage. It is concluded that highly proteolytic starter and partial proteolysis could be used to produce functional yogurt enriched in bioactive peptides and GABA with cardiovascular health benefits for consumers.

Quality evaluation of Aitana, Caiazzana and Nocellara del Belice table olives fermented with a commercial starter culture

The present work studies the effects of a commercial starter culture (L. plantarum Lyoflora V3, Sacco) on microbiological and chemical parameters during fermentation of Aitana and Caiazzana black olives and Nocellara del Belice turning colour olives. Total phenol content and carpological parameters were assessed on raw olives, while pH, free acidity and different single phenols of brine samples were analysed. The two black olive cultivars were ready to eat after two months while Nocellara del Belice after five months. Different microbial populations were assessed throughout the brining period. E. coli was never detected in all the analysed samples, while S. aureus was detected (2.23 Log10 CFU mL−1) only at beginning of fermentation in Nocellara del Belice control sample. Both hydroxytyrosol and tyrosol trends depended on starter, cultivar and time of fermentation, while oleuropein and verbascoside showed a different behaviour among cultivars. The starter addition has resulted in faster acidification, but a low pH value (3.39 min and 3.71 max values in the final products) was reached in both inoculated and control samples of the three cultivars. According to the Principal Component Analysis, hardness, bitter and acid parameters had an incisive role in the explanation of the variability among the sensory data of the three cultivars. The sensory profiles evaluated at the end of fermentation highlighted significant differences among the samples of the three cultivars for all descriptors.

Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations.

Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs) formation was evaluated in order to obtain functional Nocellara Etnea table olives. The experimental design consisted of 8 treatments as follow: fermentations at 4, 5, 6, and 8% of salt with (E1-E4 samples) and without (C1-C4 samples) the addition of starters. All the trials were carried out at room temperature (18 ± 2°C) and monitored for an overall period of 120 d. In addition, the persistence of the potential probiotic Lactobacillus paracasei N24 at the end of the process was investigated. Microbiological data revealed the dominance of lactic acid bacteria (LAB), starting from the 7th d of fermentation, and the reduction of yeasts and enterobacteria in the final product inoculated with starters. VOCs profile highlighted a high amount of aldehydes at the beginning of fermentation, which significantly decreased through the process and a concomitant increase of alcohols, acids, esters, and phenols. In particular, esters showed an occurrence percentage higher in experimental samples rather than in control ones, contributing to more pleasant flavors. Moreover, acetic acid, ethanol, and phenols, which often generate off-flavors, were negatively correlated with mesophilic bacteria and LAB. It is interesting to note that salt content did not affect the performances of starter cultures and slightly influenced the metabolome of table olives. Sensory data demonstrated significant differences among samples registering the highest overall acceptability in the experimental sample at 5% of NaCl. The persistence of the L. paracasei N24 strain in experimental samples, at the end of the process, revealed its promising perspectives as starter culture for the production of functional table olives with reduced salt content.

CHEMICAL PROPERTIES, PARTICLE SHAPE, AND SIZE OF FERMENTED LOCAL WHITE CORN FLOUR OF ANOMAN FS VARIETY

This research aims to study the chemical characteristics, the shape and size of the particles from local white corn flour fermented with indigenous yeast and mold. The fermentation processes studied are 1) fermentation with the addition of complete yeast and mold at 0 hour of fermentation and addition of amylolitic cultures at 16 hours of fermentation (AC1); 2) fermentation with the addition of complete yeast and mold at 0 hour, amylolitic cultures at 16 hours and 32 hours (AC2); and 3) fermentation with the addition of non-toxic culture at 0 hour, amylolitic cultures at 16 hours and 32 hours (NTS). Observations are conducted at 36, 48, 60, and 72 hours of fermentation. The results show that the addition of AC1, AC2, and NTS starters during fermentation generally lowers the moisture, ash, protein, fat, and amylose and pH value of the corn flour. Lowered chemical contents of local white corn flour due to the fermentation process is beneficial, both in terms of nutritional contents and functional properties. Another advantage is that the flour does not smell sour. All of the flours have the same granule shape as the control has, but addition of the starter AC1, AC2, and NTS makes smaller corn flours than the control.

Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran

Borş is a traditional Romanian beverage obtained by naturally fermenting an aqueous suspension of wheat bran and corn flour, used as flavoring enhancer in local gastronomy since ancient times, and more recently consumed as refreshing drink. To investigate the changes in sensory, physico-chemical, phenolic and aroma composition resulted after two successive fermentations, borș samples were subjected to standard, sensory, HPLC and GC/MS analysis. Total phenolic compounds and ferulic acid, the most abundant phenolic compound, were positively influenced by natural starter addition, increase of fermentation temperature, and thermal treatment, whereas the effect on less abundant phenolic acids was not univocal. The variables had the same effect on antioxidant activity and brown index. Volatiles (alcohols, carboxylic acids, esters), pungent-sour and goat milk-cheese odor notes increased at higher fermentation temperature, whereas bran and yogurt odor notes decreased. The addition of a natural starter at 4 °C allowed balancing odor intensity and antioxidant activity.

Approaches for enhancing in situ detection of enterocin genes in thermized milk, and selective isolation of enterocin-producing Enterococcus faecium from Baird-Parker agar

Enterococci are naturally selected for growth in thermized ewes'/goats' milk mixtures used for traditional cooked hard cheese processing in Greece. A culture-independent PCR-based approach was applied to detect the presence of enterocin-encoding genes in naturally culture-enriched thermized milk (TM). Portions of TM (63 °C, 30 s) collected from a commercial cheese plant before addition of starters were fermented at 37 °C for 48 h to facilitate growth of indigenous enterococci. The multiple enterocin-producing (m-Ent+) Enterococcus faecium KE82 and the nisin A-producing Lactococcus lactis subsp. cremoris M104 served as bacteriocin-positive inocula in separate TM treatments. The PCR results revealed a constant presence of the enterocin A, B and P genes in TM fermented naturally at 37 °C. Eleven out of 42 (26.2%) lactic isolates from the enriched TM cultures without inoculation were Ent+ E. faecium assigned to three biotypes. Biotype I (4 isolates) included single entA possessors, whereas biotype II (5 isolates) and biotype III (2 isolates) were m-Ent+ variants profiling entA-entB-entP and entA-entB genes, respectively. Biotype II displayed the strongest antilisterial activity in vitro. Surprisingly, 85.7% (6/7) of the m-Ent+ E. faecium were selectively isolated from Baird-Parker agar, reflecting their natural resistance to 0.01% tellurite contained in the egg yolk supplement. No cytolysin-positive E. faecalis or other Ent+ Enterococcus spp. were isolated. In conclusion, commercially thermized Greek milk is a natural pool or ‘reservoir’ of antagonistic Ent+ or m-Ent+ E. faecium strains that can be easily detected and recovered by applying this PCR-based approach to naturally fermented milks or cheese products.

Characteristic of physical, chemical, and microbiological kombucha from various varieties of apples

Kombucha is a fermented tea beverage with the addition of kombucha starter also called SCOBY (Symbiotic Culture Of Bacteria and Yeast). The purpose of this research was to know the physical, chemical and microbiological characteristics of kombucha from various varieties of apple kombucha. The study used Randomized Block Design (RAK) with one factor of apple varieties (Anna, Fuji, Granny Smith, Manalagi, Red Delicious, Rome Beauty, Royal Gala). Each treatment was repeated three times. Data was analyzed with ANOVA (Analysis of Variance). The best treatment was selected using Multiple Attribute method. Data of hedonic test was analysed using Friedman Test. The best treatment was obtained on Fuji varieties of kombucha apple with the characteristics as follows: total acid 1.33%; pH 2.95; Total phenol 268.57 μg/ml GAE; Total sugar 6.74%; Antibacterial activity against S.aureus 21.30 mm; Antibacterial activity E.coli 21.20 mm; Antioxidant activity 35.62%; Organoleptic aroma 3.55, taste 3.3; Color 3.4 (on a scale of 1-5)

The Influenced of Lactobacillus plantarum Starter Addition and The Length Time of Fermentation Process on The Activity of Seaweed Antioxidant Ulva lactuca from Krakal Beach, Yogyakarta

Seaweed contains phenol compound functioning as antioxidant. Lactobacillus plantarum starter addition in a fermentation process was expected will increase the activity of antioxidant. The purpose of this research was to determine the influence of L. plantarum addition and the length of fermentation on the activity of antioxidant in U. lactuca. The experiment was conducted with factorial design. The first treatment consisted 2 different factors namely without L. plantarum addition and L. plantarum addition. While the second treatment were the different length fermentation time: 0, 12, 24, and 36 hours. Each treatment were done in thriplicate. The data was analyzed using ANOVA and BNJ test was applied if there any differences betweenthe treatments. The results showed that the fresh U. lactuca with L. plantarum addition for 36 hours fermentation had TPC BAL 9,83 CFU/ml, pH 4,26, phenol 231 ppm and antioxidant activity IC501375,12 ppm. Dried U. lactuca with L. plantarum addition that was fermentized for 36 hours had TPC BAL 9,10 CFU/ml, pH 4,75, phenol 166,24 ppm and antioxidant activity IC504070,32 ppm. The fresh U. lactuca with L. plantarum addition for 36 hours fermentation was the best treatment since the antioxidant activity is IC501375,12 ppm. Although the antioxidant activity was categorized as weak but it was still showed an increase compared to the result of antioxidant activity with maceration method using n-hexana dissolver which was 11213,76 ppm, ethyl acetate 9770,285 ppm, and ethanol extact 4921,79 ppm.

Mesoporous Poly(divinylbenzene) Fibers Based On Crosslinked Nanoparticles

AbstractPoly(divinylbenzene) (PDVB) nanofibers are synthesized by electrospinning dispersions of PDVB nanoparticles (diameter 40–90 nm) derived by miniemulsion polymerization. Interparticle crosslinking is achieved by addition of a radical starter after electrospinning endowing the fibers with high solvent‐stability. The fibers exhibit a Brunauer–Emmett–Teller (BET) surface area in the range of ≈30–70 m2 g−1 due to internal mesoporosity, which originates from the interparticle space. Spinning parameters like the concentrations of spin polymer and nanoparticles, as well as the nanoparticle diameter, are systematically varied to investigate the influence of these parameters on the mesopore structure. The fiber morphology is studied by scanning electron microscopy and the mesopore size, volume, and BET surface area are determined by nitrogen physisorption measurements. The findings indicate that the pore size mainly depends on the PDVB nanoparticle diameter. As a main finding, the fiber diameter can be adjusted by the concentration of spin polymer or nanoparticles without changing the mesopore diameter. Chlorine‐functionalized fibers are synthesized by electrospinning of poly(divinylbenzene‐co‐4‐vinylbenzyl chloride) nanoparticle dispersions. Chlorine groups are further used for the covalent immobilization of an organocatalyst (2,2,6,6‐tetramethylpiperidine‐1‐oxyl (TEMPO)).

Analysis of Chemical Characteristic of Casava Flour from Klenteng and Casessart (UJ5) Varieties

The technology of cassava flour modification has been researched and developed. Biological change by using BIMO-CF containing lactic acid bacteria is a practical technology that is easy to apply in the production of cassava flour. This research was conducted from May until August 2017 at Agrosains Park Natar with the aim to know the chemical characteristics of cassava flour from Klenteng and Casessart varieties. Observation parameters included analysis of moisture content, ash content, fat content, protein content, fiber content, total carbohydrate content, starch content, HCN content, and white degree at THP Polytechnic State Laboratory of Lampung. The results showed that the highest yield was produced by cassava flour from casessart variety with the addition of BIMO-CF were 23.11%. The water content of cassava flour produced ranged between 8.02-9.19%, by the quality requirements of SNI. The lowest ash content was cassava flour from casessart variety (1.19%) without the addition of starter. The addition of starter increased the protein content of cassava flour both of Klenteng variety (0.47%) and Casessart variety (1.11%), decreasing the fiber content for Klenteng variety (0.67%) and Casessart variety (0.90%). The amount of fat contained in cassava flour produced ranged from 0.69 to 0.87%. Carbohydrate content (Klenteng variety was 88.49%, and Casessart variety was 87,69%) and starch content (Klenteng variety was 85,98%, and Casessart variety was 84,83%), cassava flour with the addition of starter higher than cassava flour without the addition of starter. All of the cassava flour produced has HCN levels below the maximum limit (0.0216-0.0293%), while the degree of white (&gt; 80%) has not met the quality requirements of SNI.

Microbial population profile during ripening of Protected Designation of Origin (PDO) Silter cheese, produced with and without autochthonous starter culture

An autochthonous starter culture was used in the production of Protected Designation of Origin (PDO) Silter raw milk cheese, and compared to a control cheese in order to study its influence on microbial population dynamics during ripening. Curd and cheese at different ripening periods (0, 30, 60 and 200 days) from two independent dairies were analysed combining culture-based microbiological analysis, Length Heterogeneity-PCR and 16S microbiome profiling.The autochthonous starter determined higher lactic acid bacteria (LAB) levels for the first 30 days of ripening, without interfering with secondary microbiota that determines the tipicality of this cheese. Only a few genera and species persisted in the cheese despite the microbial richness of the curd. In addition, the high levels of different LAB reduced harmful microorganisms. The various analytic methods used resulted in discrepancies in the proportions of Enterococcus, Lactococcus and Lactobacillus spp., but the pivotal role of Streptococcus and Lactococcus genera was evident. The dominant species included those selected to formulate the starter (St. thermophilus, Lc. lactis, Ln. mesenteroides) as well as Lb. paracasei.The addition of autochthonous starter proved to be effective in controlling the first phases of the cheese-making, without compromising cheese typicality.