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Mostrando ítems 61-70 de 2594
Maria C. Manca de Nadra, Mario E. Arena and Fabiana M. Saguir
(WFL Publisher Science and Technology, 2003-12)
It is well known that lactic acid bacteria need multiple nutritional requirements for growth. They require numerous amino acids and other growth factors to develop in synthetic media. In this review the amino acid requirements, ...
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 ...
Lactic acid bacteria activities to promote health benefits
(Transworld Research Network, 2011)
The activity of the probiotic lactic acid bacteria (LAB) has been widely documented and can be divided according to their nutritional, physiological and antimicrobial effects. These observations have led to the development ...
Effect of Phenolic Compounds on Viability of Wine Spoilage Lactic Acid Bacteria: A Structure-Activity Relationship Study
(American Society for Enology and Viticulture, 2017-04)
The effects of wine phenolic compounds (PCs), hydroxybenzoic acids, hydroxycinnamic acids, and a flavanol, on the growth of Lactobacillus hilgardii and Pediococcus pentosaceus, both isolated from Argentine red wine, were ...
Diversity of heteropolysaccharide-producing lactic acid bacterium strains and their biopolymers
(American Society for Microbiology, 2006-06)
Thirty-one lactic acid bacterial strains from different species were evaluated for exopolysaccharide (EPS) production in milk Thermophilic strains produced more EPS than mesophilic ones, but EPS yields were generally low. ...
Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content
(Academic Press Ltd - Elsevier Science Ltd, 2008-05)
Whey, a by-product of the cheese industry usually disposed as waste, is a source of biological and functional valuable proteins. The aim of this work was to evaluate the potentiality of three lactic acid bacteria strains ...
Control of Salmonella Enteritidis in turkeys using organic acids and competitive exclusion product
(Wiley-Blackwell, 2014-08-01)
Aim: To evaluate the use of organic acids (OAs) and competitive exclusion (CE) product administered continuously in the feed and transiently in drinking water on the control of Salmonella enterica subspecie enterica serotype ...
Lactic acid bacteria
(Wiley-VCH, 2017)
Lactic acid bacteria (LAB) are a very diverse group of fermenting, acid-tolerant bacteria characterized for the production of lactic acid as the major or sole final product. LAB are gram-positive cocci or rods, catalase-negative, ...