Buscar
Mostrando ítems 71-80 de 4999
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties.
(Elsevier, 2009-02)
The ability of lactic acid bacteria (LAB) to inhibit Aspergillus, Fusarium, and Penicillium, the main contaminants in bread, was evaluated. Only four strains (Lactobacillus plantarum CRL 778, Lactobacillus reuteri CRL 1100, ...
Effect of dominant specie of lactic acid bacteria from tomato on natural microflora development in tomato purée
(Elsevier, 2007-05)
The dominant lactic acid bacteria specie from tomatoes surface and its effect, as competitive microflora, on tomato purée during storage at 30 °C was investigated. Four genera were found Leuconostoc mesenteroides ssp. ...
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 ...
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 ...
Growth and lactic acid production by vaginal Lactobacillus acidophilus CRL 1259, and inhibition of uropathogenic Escherichia coli
(Society for General Microbiology, 2003-12-01)
Lactic acid-producing lactobacilli were selected from 134 human vaginal isolates by testing their capability to inhibit the growth of different pathogenic micro-organisms. Lactobacillus acidophilus CRL 1259 (from the CERELA ...
Biotransformation of halogenated 2′-deoxyribosides by immobilized lactic acid bacteria
(Elsevier Science, 2012-04-11)
An efficient and green bioprocess is herein reported to obtain halogenated nucleosides by transglycosylation using immobilized lactic acid bacteria (LAB). Lactobacillus animalis ATCC 35046 showed a yield of 95% at 0.5 h ...
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. ...
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 ...
Soy protein – Poly (lactic acid) bilayer films as biodegradable material for active food packaging
(Elsevier, 2013-12)
The preparation and characterization of biodegradable bilayer films from isolated soy protein (SPI) and poly (lactic acid) (PLA) were carried out in this work. The films showed high transparency and strong adhesion between ...
Biotechnological and in situ food production of polyols by lactic acid bacteria
(Springer, 2013-06)
Polyols such as mannitol, erythritol, sorbitol, and
xylitol are naturally found in fruits and vegetables and are
produced by certain bacteria, fungi, yeasts, and algae. These
sugar alcohols are widely used in food and ...