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Control of spoilage fungi by lactic acid bacteria
(Academic Press Inc Elsevier Science, 2013-03)
The evaluation of the potentiality of lactic acid bacteria (LAB) strains isolated from different origins to inhibit mould growth and to identify and characterize the antifungal metabolites were the aims of this study. ...
Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”
(Brazilian Journal of Microbiology, 2017)
Effect of dominant specie of lactic acid bacteria from tomato on natural microflora development in tomato purée
(Elsevier, 2007-05)
The dominant lactic acid bacteria specie from tomatoes surface and its effect, as competitive microflora, on tomato purée during storage at 30 °C was investigated. Four genera were found Leuconostoc mesenteroides ssp. ...
The use of lactic acid bacteria isolated from intestinal tract of Nile tilapia (Oreochromis niloticus), as growth promoters in fish fed low protein dietsThe use of lactic acid bacteria isolated from intestinal tract of Nile tilapia (Oreochromis niloticus) as growth promoters in fish fed low protein diets
(Pontificia Universidad Católica de Valparaíso, 2017)
Lactic acid bacteria as source of biosurfactants
(Nova Science Publishers, 2019)
Nowadays consumers demand for healthier foods and for chemical free additives products. Lactic acid bacteria (LAB) have a generally recognized as safe (GRAS) status according to Food and Drug Administration Agency. ...
Plasmid transduction and site-specific systems derived from lactic acid bacteria phages
(Nova Science Publishers, 2012)
Bacteriophages have always been central for the evolution of bacteria. In this chapter, the transductive capacities of phages to mediate the transfer of either chromosomal or plasmid DNA among strains of lactic acid bacteria, ...
Contribution of proteomics for diving into the lactic acid bacteria role and the modification of the food matrix during fermentation
(OMICS, 2012-10)
Fermentation and drying can be considered as the oldest ways to preserve raw materials extending the shelf-life as well as enhancing the flavour and nutritional qualities of the products. Lactic acid bacteria (LAB) are the ...
Enzymatic hydrolysis of soybean protein using lactic acid bacteria
(Elsevier, 2008-12-15)
The proteolytic activity of 12 lactic acid bacteria (LAB) strains, assayed on soy protein extract at a temperature of 37 °C for 6 h, was evaluated by SDS-PAGE, reverse-phase HPLC and free-amino acid analyses. The results ...
Proteomics: a tool for understanding lactic acid bacteria adaptation to stressful environments
(Wiley Blackwell Publishing, Inc, 2010)
The rapid expansion of proteomics built upon the available bacterial genome sequences has provided new approaches for bacterial functional genomics. In combination with transcriptional profi ling expression, proteomics ...