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Lactic acid production from renewable resources
(2012-12-01)
Lactic acid has been used in pharmaceutical, cosmetic, chemical and food industries. It can be used as a raw material in biodegradable plastics, such as polylactic acid (PLA) as well as to improve the physical properties ...
Production of l (+) lactic acid by lactobacillus casei ke11: Fed batch fermentation strategies
(2021-09-01)
Lactic acid and its derivatives are widely used in pharmaceutical, leather, textile and food industries. However, until now there have been few systematic reports on fed-batch fermentation for efficient production and high ...
Isolation and characterization of bacterial producers of optically pure D(-) and L(+) lactic acid
(Academic Journals, 2018)
Control of spoilage fungi by lactic acid bacteria
(Academic Press Inc Elsevier Science, 2013-03)
The evaluation of the potentiality of lactic acid bacteria (LAB) strains isolated from different origins to inhibit mould growth and to identify and characterize the antifungal metabolites were the aims of this study. ...
Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”
(Brazilian Journal of Microbiology, 2017)
The use of lactic acid bacteria isolated from intestinal tract of Nile tilapia (Oreochromis niloticus), as growth promoters in fish fed low protein dietsThe use of lactic acid bacteria isolated from intestinal tract of Nile tilapia (Oreochromis niloticus) as growth promoters in fish fed low protein diets
(Pontificia Universidad Católica de Valparaíso, 2017)
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. ...
Enzymatic hydrolysis of soybean protein using lactic acid bacteria
(Elsevier, 2008-12-15)
The proteolytic activity of 12 lactic acid bacteria (LAB) strains, assayed on soy protein extract at a temperature of 37 °C for 6 h, was evaluated by SDS-PAGE, reverse-phase HPLC and free-amino acid analyses. The results ...
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, ...
The use of biopreservatives in the control of bacterial contaminants of sugarcane alcohol fermentation
(Inst Food TechnologistsChicagoEUA, 2003)