Now showing items 1-10 of 58
Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
(Elsevier Science, 2016-07)
Honey is widely known for having antimicrobial and antioxidant activity. These abilities are attributed to honey hydrogen peroxide (H2O2) and polyphenols. Polyphenols also exert beneficial effect on some species of lactic ...
Effect of amino acids and peptides on growth of pediococcus pentosaceus from wine
Lactic acid bacteria are characterized by numerous nutritional requirements. The influence of amino acids and peptides on the growth of Pediococcus pentosaceus c1 isolated from argentinean wines was determined. Cells were ...
from pediococcus pentosaceus isolated from Kurdai
(Valahia University Press, 2015-10-06)
Kurdai is a traditional fermented whole wheat snack food, native to Maharashtra and parts of Gujarat. The microbes responsible for kurdai fermentation have been successfully isolated and identified as Leuconostoc lactis, ...
Growth response and modifications of organic nitrogen compounds in pure and mixed cultures of lactic acid bacteria from wine
The interactions between the proteolytic X2L strain of Oenococcus oeni and the non-proteolytic 12p strain of Pediococcus pentosaceus were assayed. The characteristics of cell growth, protein degradation, and amino acid ...
Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
Objectives: To qualitatively and quantitatively characterize a low molecular weight phenolic fraction (LMF) of Malbec wine from Cafayate, Argentina, and evaluate its effect on viability and exopolysaccharide production of ...
Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus
Low molecular weight phenolic fractions of Cabernet Sauvignon (LMF-C) and Malbec (LMF-M) wines from Colalao del Valle, Tucuman, Argentina, were isolated and chemically characterized. The effect of these phenolic fractions ...