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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 ...
Lactic acid bacteria decarboxylation reactions in cheese
(Elsevier, 2016-11)
Fermentation in cheese comprises oxidation-reduction of carbohydrates to yield organic acids, alcohols and carbon dioxide. Furthermore, organic acid and amino acid metabolism produces a series of compounds that positively ...
Effect of bile acid on the cell membrane functionality of lactic acid bacteria for oral administration
(Elsevier Science, 2006-10)
Lactic acid bacteria and other species dwelling in the gut must be tolerant to bile salts. This study sought to determine the effects of the bile salts taurodeoxycholate (TDCA) and deoxycholate (DCA) on Lactobacillus reuteri ...
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. ...
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. ...
Contribution of proteomics for diving into the lactic acid bacteria role and the modification of the food matrix during fermentation
(OMICS, 2012-10)
Fermentation and drying can be considered as the oldest ways to preserve raw materials extending the shelf-life as well as enhancing the flavour and nutritional qualities of the products. Lactic acid bacteria (LAB) are the ...
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 ...
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 ...
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, ...
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 ...