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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 ...
Potential aquaculture probiont Lactococcus lactis TW34 produces nisin Z and inhibits the fish pathogen Lactococcus garvieae
(Springer Verlag Berlín, 2014-12-31)
Bacteriocin-producing Lactococcus lactis TW34 was isolated from marine fsh. TW34 bacteriocin inhibited the growth of the fsh pathogen Lactococcus garvieae at 5 AU/ml (minimum inhibitory concentration), whereas the minimum ...
Traditional fermented products - a good dource for beneficial lactic acid bacteria
(MedCrave, 2014-08-04)
Modern diets of the western world are very different than the traditional ones which many researchers and consumers are now realizing that the latter are not only nutritious but also can provide benefits beyond their ...
Potencial bacteriocinogênico e probiótico de bactérias ácido láticas isoladas de leite e queijos artesanais
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2013-06-17)
Among the wide range of products naturally fermented by lactic acid bacteria
(LAB), there are the homemade cheeses. These bacteria are inherent to the raw milk
and the fermentation process for producing compounds responsible ...
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 ...
Growth and antimicrobial activity of lactic acid bacteria from rumen fluid according to energy or nitrogen source
(Revista Brasileira de Zootecnia, 2017)
Lactic acid bacteria as agents to improve sensorial and hygenic quality of meat and meat products
(Research Signpost, 2011)
Lactic acid bacteria (LAB) constitute a heterogeneous group of microorganisms that produce lactic acid from the fermentation of sugars as the main metabolic product. LAB are Gram (+), non-spore forming cocci, coccobacilli ...
Potential applications of bacteriocins as bioactive substances for human health
(Nova Science Publishers, 2012)
Lactic acid bacteria are constituents of most of the indigenous microbiota or mucosarelated ecosystems, both in humans or animals. During the last years, many bacteriocins produced by bacteria classified into this group ...
Design of novel urogenital pharmabiotic formulations containing lactobacilli, salivaricin CRL 1328 and non-microbial compounds with different functionalities
(Informa Healthcare, 2014-05)
Context: The administration of pharmabiotics is a promising alternative to antimicrobial drugs for the treatment and/or prevention of female urogenital infections. Objective: To design pharmabiotic formulations including ...
Caracterização de bactérias ácido láticas (BAL) isoladas de queijos frescos não inspecionados comercializados em Botucatu, São Paulo
(Universidade Estadual Paulista (Unesp), 2021-05-05)
Na produção de alimentos fermentados, as bactérias ácido láticas (BAL) podem ser utilizadas como culturas starters na obtenção de efeitos tecnológicos, sensoriais e funcionais desejáveis. Além disso, algumas BAL possuem a ...