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Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria
(Elsevier Science, 2020-12)
The biochemical and functional properties of fermented Annona cherimola Mill. (cherimoya) juice using five lactic acid bacteria (LAB) isolated from autochthonous fruits from Northwestern Argentina were studied in this work. ...
Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages
(MDPI, 2017-05-17)
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. ...
Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties
(Wiley Blackwell Publishing, Inc, 2022-07)
Aims: To improve the nutri-functional quality of chickpea flour by fermentation with selected lactic acid bacteria (LAB) to formulate functional legume-derived products. Methods and Results: A Randomized Complete Block ...
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 ...
Biochars from Spirulina as an alternative material in the purification of lactic acid from a fermentation broth
(2021-01-01)
In this study, Spirulina biochar obtained from fast pyrolysis was evaluated as an alternative to commercial activated carbon for lactic acid (LA) purification from a fermentation broth. Thermally (350 and 400 °C treatment ...
Influence of the combination of probiotic cultures during fermentation and storage of fermented milk
(Elsevier B.V., 2014-05-01)
The objective of this study was to evaluate the influence of different combinations of cultures, Lactobacillus acidophilus La and Bifidobacterium animalis subsp. lactis-Bb as pure cultures or in co-culture with Streptococcus ...
Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture (ESP)Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture
(Universidad Nacional de Costa Rica, 2016)
Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”
(Brazilian Journal of Microbiology, 2017)
Lactic Acid Fermentation of Peppers
(Scientific Research Publishing, 2013-11)
Different peppers fermentations (Capsicum annum, grossum variety) were assayed: spontaneous, native microflora sup- plemented individually with Lactobacillus plantarum N8, Leuconostoc mesentereroides L. or Pediococcus ...
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages
(Elsevier Science, 2021-02)
Current awareness about the benefits of a balanced diet supports ongoing trends in humans towards a healthier diet. This review provides an overview of fruits and fruit-by products as sources of bioactive compounds and ...