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Probiotic potential of autochthonous bacteria from tambaqui Colossoma macropomum
(2021-05-01)
In this study, the identification and characterization of potential probiotic bacteria present in natural microbiota of tambaqui Colossoma macromum were performed for the first time. Bacteria from the intestinal mucosa ...
Screening for potential probiotic bacteria to reduce prevalence of WSSV and IHHNV in whiteleg shrimp (Litopenaeus vannamei) under experimental conditions
(http://www.sciencedirect.com, 2011-12-21)
Abstract
This study evaluated the effect of Pediococcus pentosaceus and Staphylococcus hemolyticus as probiotics in whiteleg shrimp Litopenaeus vannamei naturally infected with WSSV and IHHNV. All bacteria were isolated ...
Esterase activities and biochemical properties of lactic acid bacteria isolated from goat´s milk cheese in Argentina
(David Publishing, 2014-09)
Twenty-two lactic acid bacteria (LAB) strains isolated from Argentinean goat dairy products were evaluated for its biochemical properties and esterase activities relevant to flavor development. Streptococcus thermophiles ...
Antagonismo de microorganismos benéficos, frente a patógenos de referencia en una mezcla de cuy y harina de habas
(Escuela Superior Politécnica de Chimborazo, 2016-08-18)
In a center for Meat Production and the Food Microbiology Laboratory, in the Faculty of Animal Science, ESPOCH, the antagonistic effect of Lactobacillus plantarum, Pediococcus pentosaceus and a combination of the two ...
Bactérias com potencial probiótico: hematoimunologia, desempenho produtivo e sobrevivência do tambaqui (Colossoma macropomum)
(Universidade Estadual Paulista (Unesp), 2021-07-01)
Os probióticos são microrganismos que contribuem para a melhora de um ou mais fatores na saúde do hospedeiro. Na aquicultura, o uso de probióticos é evidenciado na melhora das respostas imunológicas e sobrevivência às ...
Seleção de bactérias láticas de equinos com potencial probiótico para uso como promotor de crescimento ou adjuvante imunológico
(Universidade Federal de Minas GeraisUFMG, 2015-06-19)
The use of food additives in animals diet is one of the techniques applied with significant results to improve production indices. Probiotics, which are beneficial to the health of the host and do not leave residues in ...
Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure
(Elsevier, 2017-04)
In the present study we evaluate the effect of honey on the growth and fermentative ability of two sourdough fermenting lactic acid bacteria (LAB), Pediococcus pentosaceus and Lactobacillus fermentum, and the impact that ...
Lactic Acid Fermentation of Peppers
(Scientific Research Publishing, 2013-11)
Different peppers fermentations (Capsicum annum, grossum variety) were assayed: spontaneous, native microflora sup- plemented individually with Lactobacillus plantarum N8, Leuconostoc mesentereroides L. or Pediococcus ...
Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina
(Elsevier, 2018-07)
Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified ...
Gluten breakdown by lactobacilli and pediococci strains isolated from sourdough
(Wiley Blackwell Publishing, Inc, 2006-05-16)
Aims: To evaluate the growth and metabolic activity of lactobacilli and pediococci strains in a gluten base medium (GBM), formulated for a proper selection of proteolytic strains to be used in sourdough fermentation. Methods ...