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Risk assessment of genetically modified lactic acid bacteria using the concept of substantial equivalence
(Springer, 2010-12)
The use of food-grade microorganisms such as lactic acid bacteria (LAB) is one of the most promising methods for delivering health promoting compounds. Since it is not always possible to obtain strains that have the ability ...
Production of conjugated dienoic and trienoic fatty acids by lactic acid bacteria and bifidobacteria
(Elsevier, 2015-12)
The production of conjugated linoleic (CLA) and linolenic (CLNA) acids by lactic acid bacteria (LAB) and bifidobacteria strains was assessed. The initial selection was based on optical density measurements by the UV method ...
A meta-analysis on the effectiveness of homofermentative and heterofermentative lactic acid bacteria for corn silage
(Wiley Blackwell Publishing, Inc, 2018-12)
Aims: This meta-analysis aims to assess the effect of lactic acid bacteria (LAB) inoculation on fermentation parameters, microbiological composition and aerobic stability of corn silage. Methods and Results: Databases ...
Increasing folate content through the use of lactic acid bacteria in novel fermented foods
(Taylor & Francis, 2016)
Folate is an essential B-group vitamin that plays a key role in numerous metabolic reactions such as energy usage and the biosynthesis of DNA, RNA, and some amino acids. Humans cannot synthesize folate so an exogenous ...
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 ...
Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria
(Wiley Blackwell Publishing, Inc, 2022-10)
Aims: To evaluate the capacity of autochthonous lactic acid bacteria (LAB) (43) from Andean grains to increase the antioxidant activity (AOA) and total phenolic compounds (TPCs) in quinoa sourdough to select best performing ...
Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk
(Elsevier Science, 2014-05-23)
Riboflavin (vitamin B2) plays an important role in cellular metabolism participating in numerous oxidation–reduction reactions and energy usage. In this work, lactic acid bacteria that can produce vitamin B2 in soymilk ...
Targeting bacteriocin genes in lactic acid bacteria: what we need to know
(Nova Science Publishers, 2012)
In the last decade, the aim of several research papers has focused on the determination of bacteriocin genes in genomic or plasmid DNA of lactic acid bacteria (LAB). These reports can be divided in two major groups; the ...
Vitamin producing lactic acid bacteria as complementary treatments for intestinal nflammation
(Bentham Science Publishers, 2018-08)
Abstract: Background: Current therapies for against inflammatory bowel disease (IBD) are sometimes limited by high costs, high toxicities and/or undesirable side effects, reasons for which new treatments are constantly ...
Synergism among lactic acid, sulfite, pH and ethanol in alcoholic fermentation of Saccharomyces cerevisiae (PE-2 and M-26)
(Springer, 2006-02-01)
The industrial production of ethanol is affected mainly by contamination by lactic acid bacteria besides others factors that act synergistically like increased sulfite content, extremely low pH, high acidity, high alcoholic ...