Production and marketing of starter cultures and probiotics
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Mediterranea Biotecnologie

Characterization of streptococci


Characterization of strains of streptococci and their potential application in freeze-dried starter cultures for yoghurt 

16th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology - Lodi 21-23 September 2011

The aim of present work, realized between Mediterranea Biotecnologie and University of Molise,   is the identification and evaluation of lactic acid bacteria (LAB) isolated by dairy products, as yoghurt and fermented milk, to establish their technological potential for their application in fermented foods.

Main biochemical and physiological characteristics of streptococci investigated in this study are the acidification capability and production of exopolisaccharides both in vitro and in vivo systems.

The strains with interesting technological performances are under posed to industrialization simulation.

This freeze-dried cultures show interesting perspective in application of freeze-dried starter cultures for yoghurt and fermented milk production. 

Keywords: Fermented Milk, streptococci selection, acidifying strains,viscous strains.

S. D’Alonges - PHD in Food Biotechnology - R&D Manager


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From flask to functional food


Production of microbial cultures for food industry: from flask to functional food

National Conference ARNA 2008 - Mosciano Sant’Angelo 18-20 September 2008

The global market of functional foods is going to increase, a significant part of this market is represented by probiotic products

The aim of research is the development of dairy products that includes the probiotic organisms belonging to the genera Lactobacillus and Bifidobacterium (Stanton et al., 2001). These microorganisms are selected both for food bio-protection (Verga, 2008) both for their beneficial effect on the health of the host, when consumed in adequate amounts as part of a food or a nutritional supplement (Report FAO / WHO, 2001). 

Trying to meet the needs of a consumers and standardize the quality and yields of processes and products, it necessary industrialize the production of probiotics. In plant, microbial cultures are obtained by a gradual increase in the volumes of fermentable substrates in order to produce a high viable cell biomass. The precise setting and monitoring of production parameters can ensure the quality and yields of bacterial cultures. The freeze-dried products, obtained at the last stage of industrial processing, are used in the preparation of various functional foods; technological combination food/probiotic is another critical step to ensure the effectiveness of the product.

Only through this process the functional food can satisfy the demands of consumers to combine health, nutrition and diet.

S. D’Alonges - PHD in Food Biotechnology - R&D Manager


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