2006
DOI: 10.1016/j.ijfoodmicro.2006.01.043
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Characterisation of lactic acid bacteria isolated from fermented milk “laban”

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Cited by 81 publications
(66 citation statements)
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“…Similarly, Xanthopoulos et al (2001) observed the reduction of acetaldehyde in some S. thermophilus strains during fermented milk storage. Moreover, diacetyl, mainly produced by S. thermophilus, is another antibacterial compound potentially contributing to the yogurt aroma (Chammas et al, 2006;Kang and Fung, 1999;Routray and Mishra, 2011). In our study, IMAU80846 produced the highest content of diacetyl of 9.79 µg g -1 after storing for 36 h along with a decrease of the viable counts.…”
Section: Changes In Acetaldehyde Diacetyl Lactic Acid and Formic Acsupporting
confidence: 50%
See 1 more Smart Citation
“…Similarly, Xanthopoulos et al (2001) observed the reduction of acetaldehyde in some S. thermophilus strains during fermented milk storage. Moreover, diacetyl, mainly produced by S. thermophilus, is another antibacterial compound potentially contributing to the yogurt aroma (Chammas et al, 2006;Kang and Fung, 1999;Routray and Mishra, 2011). In our study, IMAU80846 produced the highest content of diacetyl of 9.79 µg g -1 after storing for 36 h along with a decrease of the viable counts.…”
Section: Changes In Acetaldehyde Diacetyl Lactic Acid and Formic Acsupporting
confidence: 50%
“…All five strains were above 0.6% acidity within 6 h fermentation and can be considered as fast acid-producing strains for yogurt production according to Raquib et al (2003). Soomro and Masud (2008) found that dahi yogurt derived S. thermophilus were mostly fast acidifiers, while all S. thermophilus from fermented milk laban showed low acidproducing capabilities (Chammas et al, 2006), suggesting that S. thermophilus from different sources of dairy products exhibited various acidifying capabilities.…”
Section: Fermentation Characteristicsmentioning
confidence: 99%
“…These compounds formed the unique fermentation aroma of HMY and CMY. Most of these compounds were found in other types of fermented milk: kefir, [30] Lebanese Leben, [31] and cheese. [32,33] Dimethyl benzene was detected in CMY, but not in HMY, meanwhile, butyraldehyde, ethyl acetate, and 2-ethyl furan were identified in HMY, but not in CMY, which was in agreement with the report of Elmore et al [34] Aldehydes are important compounds that constitute the characteristic flavor of yogurt.…”
Section: Volatile Flavor Compoundsmentioning
confidence: 99%
“…They include rob of Sudan (Abdelgadir et al 2001), amasi of Zimbabwe (Gran et al 2003), kule naoto of Kenya (Mathara et al 2004), laban of Lebanon (Chammas et al 2006), and the Romanian fermented milks (Zamfir et al 2006). However, there are few published reports on the microorganisms and their technological properties of the Himalayan fermented milk products except chhurpi (Tamang et al 2000) and chhu (Dewan and Tamang 2006).…”
Section: Introductionmentioning
confidence: 99%