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Mostrando ítems 151-160 de 254
Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina
(Elsevier Science, 2015-01-02)
The diversity of lactic acid bacteria (LAB) associated with chicha, a traditional maize-based fermented alcoholicbeverage from Northwestern Argentina, was analyzed using culture-dependent and culture-independent ...
Diversidade e evolução da microbiota lática autóctone em queijo Muçarela de búfala e aplicação tecnológica dos isolados
(Universidade Estadual Paulista (Unesp), 2015-04-17)
In Brazil, buffalo Mozzarella cheese has good acceptance by its consumers and growing market. However, there are few scientific data about autochthonous lactic acid bacteria (LAB) involved in traditional manufacturing ...
Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production
(2022-03-01)
The biodiversity and succession of lactic acid bacteria (LAB) involved in the production and storage of Brazilian buffalo mozzarella cheese were evaluated. The isolates were characterized by Gram staining and catalase test, ...
Comparative analysis of production and purification of homo- and hetero-polysaccharides produced by lactic acid bacteria
(Elsevier, 2013-03)
Lactic acid bacteria (LAB) produce homopolysaccharides (HoPS) and heteropolysaccharides (HePS) with potential functional properties. In this work, we have performed a comparative analysis of production and purification ...
Thermal death kinetics of bacterial contaminants during cane sugar and alcohol production
(Int Sugar Journal LtdKentPaís de Gales, 2003)