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Isolation and Characterization of a Slowly Milk-Coagulating Variant of Lactobacillus helveticus Deficient in Purine Biosynthesis
(American Society for Microbiology, 2001-04)
A slowly milk-coagulating variant (Fmc-) of Lactobacillus helveticus CRL 1062, designated S1, was isolated and characterized. Strain S1 possessed all the known essential components required to utilize casein as a nitrogen ...
Nutritional requirements and nitrogen-dependent regulation of proteinase activity of Lactobacillus helveticus CRL 1062
(American Society for Microbiology, 2000-12)
The nutritional requirements of Lactobacillus helveticus CRL 1062 were determined with a simplified chemically defined medium (SCDM) and compared with those of L. helveticus CRL 974 (ATCC 15009). Both strains were found ...
Detection and identification of Lactobacillus helveticus bacteriophages by PCR
(Cambridge University Press, 2008-12)
A PCR protocol for detection of Lactobacillus helveticus bacteriophages was optimized. PCR was designed taking into account the sequence of the lys gene of temperate bacteriophage W-0303 and optimized to obtain a fragment ...
Semi-defined media for the exopolysaccharide (EPS) production by Lactobacillus helveticus ATCC 15807 and evaluation of the components interfering with the EPS quantification
(AVA-Verlag, 2000-12)
Growth and exopolysaccharide (EPS) production by Lactobacillus helveticus ATCC 15807 was evaluated in semi-defined media. Lactose (as carbon source) and CaCl2 proved to be the major stimulating factors for an optimal EPS ...
Lactobacillus helveticus CNRZ 32: Attenuation and enzymatic properties for use as a secondary culture to produce cheeseLactobacillus helveticus CNRZ 32: ATENUACIÓN Y PROPIEDADES ENZIMÁTICAS PARA USAR EN QUESOS COMO CULTIVO ADJUNTO
(Facultad de Ciencias Agrarias. Universidad Austral de Chile, 2008)
Atividade B-lactosidase como parâmetro quantitativo na avaliação da autólise celular de Lactobacillus helveticus
(Universidade Federal de UberlândiaBrasilCiências Biológicas, 2019)
Estudo in situ de culturas autóctones de Lactobacillus helveticus autolíticus sobre a dinâmica bioquímica e sensorial do queijo Paramesão
(Universidade Estadual Paulista (Unesp), 2009-02-17)
O uso de culturas de L. helveticus isoladas de soro-fermento na fabricação do queijo Parmesão pode representar a preservação da biodiversidade, e também uma alternativa na redução de custos dos laticínios. Esta economia, ...
Estudo in situ de culturas autóctones de Lactobacillus helveticus autolíticus sobre a dinâmica bioquímica e sensorial do queijo Paramesão
(Universidade Estadual Paulista (Unesp), 2009-02-17)
O uso de culturas de L. helveticus isoladas de soro-fermento na fabricação do queijo Parmesão pode representar a preservação da biodiversidade, e também uma alternativa na redução de custos dos laticínios. Esta economia, ...