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Folate production by lactic acid bacteria
(Elsevier, 2018)
Folate, a B-group vitamin, is involved in many metabolic pathways such as energy usage, nucleic acid synthesis and one-carbon metabolism. Human beings cannot synthesize folate so an exogenous supply of this vitamin is ...
Native lactic acid bacteria from Argentine: Characterization, technological properties and their contribution on healthy benefits of Argentinean goat cheeses
(Scholars Press, 2016)
In cheesemaking, to increase the intensity of the flavour of cheese, it is becoming increasingly common to inoculate pasteurized milk with selected lactic acid bacteria (LAB) isolated from good quality raw milk. These ...
Biotechnological and in situ food production of polyols by lactic acid bacteria
(Springer, 2013-06)
Polyols such as mannitol, erythritol, sorbitol, and
xylitol are naturally found in fruits and vegetables and are
produced by certain bacteria, fungi, yeasts, and algae. These
sugar alcohols are widely used in food and ...
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties.
(Elsevier, 2009-02)
The ability of lactic acid bacteria (LAB) to inhibit Aspergillus, Fusarium, and Penicillium, the main contaminants in bread, was evaluated. Only four strains (Lactobacillus plantarum CRL 778, Lactobacillus reuteri CRL 1100, ...
Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
(Campo MouraoMedianeira, 2015-05)
The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and ...
Biotransformation of halogenated 2′-deoxyribosides by immobilized lactic acid bacteria
(Elsevier Science, 2012-04-11)
An efficient and green bioprocess is herein reported to obtain halogenated nucleosides by transglycosylation using immobilized lactic acid bacteria (LAB). Lactobacillus animalis ATCC 35046 showed a yield of 95% at 0.5 h ...
Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers
(Elsevier, 2010-09)
The microbial ecology of meat fermentation is a complex process in which lactic acid bacteria (LAB) and coagulase-negative cocci play a major role. The present work reviews the most significant developments in which LAB ...
Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria
(Elsevier Science, 2013-11)
Metabolomics, also called metabonomics or metabolic profiling, deals with the simultaneous determination and quantitative analysis of intracellular metabolites or low-molecular-mass molecules. The metabolomics field, ...
Inhibition of mycotoxin-producing Aspergillus nomius VSC 23 by lactic acid bacteria and Saccharomyces cerevisiae
(Sociedade Brasileira de Microbiologia, 2010-12)
The effect of different fermenting microorganisms on growth of a mycotoxin- producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, ...
The use of biopreservatives in the control of bacterial contaminants of sugarcane alcohol fermentation
(Inst Food TechnologistsChicagoEUA, 2003)