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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 ...
Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSICB - DEPARTAMENTO DE BOTÂNICAICB - DEPARTAMENTO DE MICROBIOLOGIAUFMG, 2019-09)
Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria
(Elsevier, 2002-03)
The growth of 24 strains of lactic acid starter bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactococcus lactis) and 24 strains of probiotic bacteria (Lactobacillus acidophilus, ...
Lactic acid bacteria from argentinean fermented foods: isolation and characterization for their potential use as starters for fermentation of vegetables
(University of Zagreb, 2018-09)
Lactic acid bacteria (LAB) improve the organoleptic, nutritional and physicochemical
properties of artisanal foods. In this study, we selected 31 fermented dairy and vegetable foods marketed in Tucumán city, Argentina, ...
Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk
(Wageningen Academic Publishers, 2019)
γ-Aminobutyric acid (GABA), an amino acid not used in protein synthesis, intervenes in several physiological functions and has both diuretic and calming effects in humans. Lactic acid bacteria (LAB) strains that produce ...
Lactic acid starter and probiotic bacteria: A comparative "in vitro" study of probiotic characteristics and biological barrier resistance
(Elsevier Science, 2003-06)
Probiotic characteristics (deconjugation of bile salts, hydrophobicity and β-galactosidase activity) and the resistance to biological barriers (gastric juice and bile salts) of 24 strains of lactic acid starter bacteria ...
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 ...
Lactic Acid Bacteria for Dairy Fermentations: Specialized Starter Cultures to Improve Dairy Products
(Wiley Blackwell Publishing, Inc, 2016)
Dairy starter cultures are actively growing cultures of lactic acid bacteria (LAB) to drive the fermentation process.At first, only artisanal starters were used. Though they are still used in certain cases, their microbiological ...
Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
(Elsevier, 2015-05-12)
This study focuses on meat protein degradation by different starter cultures. Sausage modelsinoculated with Lactobacillus curvatus CRL705 and Staphylococcus vitulinus GV318 alone and asa mixture were incubated 10 days at ...
The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C
(WILEY-BLACKWELL PUBLISHING, INC, 2009)
This study investigated the viability of probiotic (Lactobacillus acidophilus LA5, Lactobacillus rhamnosus LBA and Bifidobacterium animalis subsp. lactis BL-04) in milk fermented with Lactobacillus delbrueckii subsp. ...