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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 ...
Lactic acid bacteria isolated from fish gut produce conjugated linoleic acid without the addition of exogenous substrate
(Elsevier, 2014-04-16)
The production of conjugated linoleic acid (CLA) by four strains of lactic acid bacteria isolated from fish, i.e., Leuconostoc mesenteroides H20, Leuconostoc mesenteroides H22, Leuconostoc lactis H24 and Lactobacil- lus ...
Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production
(Elsevier, 2011-04)
Lactic acid bacteria (LAB) were isolated from artisanal dry sausages sampled from north-eastern region of Chaco, Argentina. Among 141 isolates, 27 showed antimicrobial activity against Listeria innocua, Staphyloccus aureus ...
Influencia del crecimiento de levaduras no-saccharomyces sobre el metabolismo de compuestos nitrogenados en bacterias lácticas de vino
(APM & asociados SA, 2006-12)
La ocurrencia de la fermentación maloláctica en algunos vinos puede ser deseable. Pero su manejo presenta una compleja gama de factores que influyen en el cumplimiento de los resultados buscados. Entre ellos, no hay que ...
Lactic acid bacteria in the prevention of pneumococcal respiratory infection: Future opportunities and challenges
(Elsevier Science, 2011-11-25)
Lactic acid bacteria (LAB) are technologically and commercially important and have various beneficial effects on human health. Several studies have demonstrated that certain LAB strains can exert their beneficial effect ...
Characterization of the emulsifying activity of biosurfactants produced by lactic acid bacteria isolated from the Argentinian Patagonia
(Taylor & Francis, 2020-11)
This study aimed to characterize the emulsifying activity of biosurfactants extracted from lactic acid bacteria (LAB) originals of the Argentinian Patagonia. Nine LABs were isolated from sheep cheese and fishes. All the ...
Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products
(Taylor & Francis, 2014-04-23)
A total of 286 lactic acid bacteria isolated from goat’s dairy products in northwest of Argentina were characterized. Lactobacilli (38%) and cocci (62%) were identified according to morphological, physiological, and relevant ...
Comparative analysis of production and purification of homo- and hetero-polysaccharides produced by lactic acid bacteria
(Elsevier, 2013-03)
Lactic acid bacteria (LAB) produce homopolysaccharides (HoPS) and heteropolysaccharides (HePS) with potential functional properties. In this work, we have performed a comparative analysis of production and purification ...