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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, ...
Performance in Nondairy Drinks of Probiotic L. casei Strains Usually Employed in Dairy Products
(Wiley, 2013-05)
The increase in vegetarianism as dietary habit and the increased allergy episodes against dairy proteins fuel the demand for probiotics in nondairy products. Lactose intolerance and the cholesterol content of dairy products ...
Fermented whey as poultry feed additive to prevent fungal contamination
(Society of Chemical Industry, 2014-12)
BACKGROUND: Fungal contamination of poultry feed causes economic losses to industry and represents a potential risk to animal health. The aim of the present study was to analyze the effectiveness of whey fermented with ...
Poultry blood from slaughterhouses: development of a biopreservation system to improve microbiological quality prior to transforming blood into by-products
(Taylor & Francis, 2016-09)
The aim of this study was to investigate the use of indigenous lactic acid bacteria (LAB) with specific additives as a Biopreservation System (BS) for poultry blood during its storage in slaughterhouses. The BS consisted ...
Characterization of a multilayer film activated with Lactobacillus curvatus CRL705 bacteriocins
(Wiley, 2012-04)
BACKGROUND: Bacteriocins produced by lactic acid bacteria offer enormous promise for food safety preservation. In this study an active multilayer film obtained by the incorporation of lactocin 705 and lactocin AL705, two ...
Immunological effects of yogurt addition to a re-nutrition diet in a malnutrition experimental model
(Cambridge University Press, 2002-05)
The therapeutic and preventive effects of yogurt and lactic acid bacteria on diseases such as cancer, infection and gastrointestinal disorders are well documented. The aim of this research was to study the effects of ...
Efficacy of nisin in combination with protective cultures against Listeria monocytogenes Scott A in tofu
(Elsevier Science, 2001-12)
Nisin can be used as a biopreservative to control growth of Listeria monocytogenes in various minimally processed foods. Tofu is an example of a non-fermented soybean product, which may allow growth of Listeria at refrigeration ...
Characterization of prophages containing “evolved” Dit/Tal modules in the genome of Lactobacillus casei BL23
(Springer, 2016-11)
Lactic acid bacteria (LAB) have many applications in food and industrial fermentations. Prophage induction and generation of new virulent phages is a risk for the dairy industry. We identified three complete prophages ...
The role of lactate on the immunomodulatory properties of the nonbacterial fraction of kefir
(Elsevier, 2014-03)
The identification of components responsible for the bioactive properties of functional foods is of central interest in the food industry. In particular, fermented dairy products that are of a health benefit to the consumer ...
Microbiological and histological studies of farmed-bullfrog (Rana catesbeiana) tissues displaying red-leg syndrome
(Elsevier, 2006-01)
Rana catesbeiana is one of the delicacies of international gastronomy. Farming operations often lead to an increased risk of diseases and mortality. The present work addresses microbiological and histological studies in ...