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Seeded Bagels: Recipe, James A. Griffin

Recipes

Step by step recipe and method for boiled bagels using an overnight cold fermentation process of the dough in the fridge. The bagels are boiled following the overnight fermentation, dipped in seeds and baked to produce a chewy, delicious bagel.

Inhibition Of Bacillus Cereus Growth By Bacteriocin Producing Bacillus Subtilis Isolated From Fermented Baobab Seeds (Maari) Is Substrate Dependent, Donatien Kaboré, Dennis S. Nielsen, Hagrétoui Sawadogo-Lingan, Bréhima Diawara, Mamoudou H. Dicko Prof., Mogens Jakobsen, Line Thorsen

Pr. Mamoudou H. DICKO, PhD

Bacteriocin Formation By Dominant Aerobic Sporeformers Isolated From Traditional Maari, Donatien Kabore, Line Thorsen, Dennis Sandris Nielsen, Torben Sune Berner, Hagrétou Sawadogo-Lingani, Bréhima Diawara, Mamoudou H. Dicko Prof., Mogens Jackobsen

Pr. Mamoudou H. DICKO, PhD

The antimicrobial activity of 8 Bacillus spp. and 2 Lysinibacillus spp. representing the predominant aerobic sporeformers during traditional maari fermentations, a traditional fermented baobab seeds product fromBurkina Faso,was investigated. The antimicrobial activitywas assessed against a total of 31 indicator organisms representing various Gram-negative and positive pathogens. The screening showed that 3 Bacillus subtilis strains (B3, B122 and B222) in particular had antimicrobial activity against some Gram-positive organisms and were selected for further studies. Itwas found that the antimicrobial substances producedwere heat stable, in-sensitive to catalase, sensitive to protease and trypsin but resistant to the proteolytic action of papain and proteinase …

Acid Resistance, Bile Tolerance And Antimicrobial Properties Of Dominant Lactic Acid Bacteria Isolated From Traditional “Maari” Baobab Seeds Fermented Condiment, Donatien Kabore, Hagrétou Sawadogo-Lingani, Mamoudou H. Dicko Prof., Bréhima Diawara, Mogens Jacobsen

Pr. Mamoudou H. DICKO, PhD

Maari is a fermented food condiment obtained by spontaneous fermentation of seeds from the baobab tree (Adansonia digitata). Nine dominant lactic acid bacteria (LAB) strains, isolated from traditional maari fermentation were examined for their resistance to pH 2.5, their tolerance to 0.3% bile and their antimicrobial activities against pathogenic bacteria. The agar spot test was used to screen the dominant LAB for antagonistic activity against a total of 21 indicator organisms including Bacillus cereus strains, Salmonella spp., Listeria monocytogenes, Yersinia enterocolitica, Escherichia coli and Micrococcus luteus. It was observed that all LAB strains survived in 0.3% bile and exhibited antimicrobial …

Mp51 Distillers Grains, Glen Aines, Terry Klopfenstein, Rick Stock

University of Nebraska-Lincoln Extension: Historical Materials

In the conventional production of alcohol from grain for fuel, byproducts are produced with excellent feeding value for ruminants. Appropriate use of these byproducts aids the efficient production of animals and enhances the economics of alcohol production. In the fermentation of corn to produce alcohol, the starch in the corn is converted to alcohol and carbon dioxide. The nutrients in the corn other than starch are concentrated about three times because corn is about two-thirds starch. Even though starch is high in energy, the one-third of the corn remaining in the byproduct after fermentation contains as much energy per pound …

Ec33-940 Home Baking Of Breads, Florence J. Atwood

University of Nebraska-Lincoln Extension: Historical Materials

Bread in some form is one article of food that is served on the table three times a day. No other single article of food has as constant a place in the daily menu. Bread is often the main item for breakfasts and suppers. The combination of bread and milk lends itself to an economical meal.

Breadmaking is not a difficult task. The splendid flours and reliable yeasts which are available have done much in helping to assure success in breadmaking. Home baking offers opportunities for variety in menus at low cost.

This 1933 extension circular discusses the principle ingredients …