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Application of lactic acid bacteria for production of fermented beverages based on rice flour
cITP HPLC fermentation rice sensory analysis viscosity
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2015/10/9
We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the ...
Attributes of Low-Fat Yogurt and Kareish Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria
Kareish Cheese Made Low-Fat Yogurt
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2016/6/2
To improve properties of low-fat yoghurt and kariech cheese, two mixed cultures of Exopolysaccharide (EPS)-producing Lactic Acid Bacteria (LAB) were used to manufacture them. To study the activity of ...
Improved Screening Procedure for Biogenic Amine Production by Lactic Acid Bacteria and Enterobacteria
amino acid decarboxylase monolayer culture
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2015/3/4
An improved screening procedure was developed for the detection of amino acid decarboxylase-positive microorganisms
(especially lactic acid bacteria and Enterobacteria). Monolayer culture and double...
Lactic Acid Bacteria Mediated Phenolic Bioactive Modulation From Fruit Systems For Health Benefis
Lactic Acid Bacteria Mediated Phenolic Bioactive Modulation Fruit Systems For Health Benefits
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2014/10/27
Chronic oxidation linked diseases are on a rise and are one of the leading causes of death globally. Epidemiological evidence increasingly points towards consumption of fruits and vegetables as a prev...
Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
Listeria starter culture antilisterial effect bacteriocin sensivitivy biopreservative agent
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2014/7/10
Eight individual bacteriocin-producing lactic acid bacteria (LAB) strains and three bacteriocin-non-producing cheese starter cultures were evaluated for their ability to inhibit the growth of six List...
Isolation of Lactic Acid Bacteria from Some Traditional Saudi Food
Traditional Saudi Food Acid Bacteria
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2016/6/1
Presently many dairy products are being used in Saudi Arabia. Monitoring and isolation of bacterial activity is of highly significance to sustainable health problems and issues. The objective of the s...
Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum
Geotrichum candidum surface growth CTMI model lactic acid bacteria
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2014/2/26
The surface growth of Geotrichum candidum isolated from ewes’ lump cheese was studied on pure agar medium and that inoculated with Lactobacillus rhamnosus GG and L. paracasei subsp. paracasei CCM 1753...
Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods
non-dairy probiotic foods growth curves acidification curves phenylketonuria diet low-protein diet
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2014/2/26
People suffering from lactose intolerance, cow’s milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers’ basket should be va...
Application of quantitative approach focused on the competition of lactic acid bacteria culture with coagulase-positive staphylococci under the conditions related to artisanal cheese fermentation
Staphylococcus aureus lactic acid bacteria growth competition surface methodology
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2014/2/26
A quantitative analysis of Staphylococcus aureus growth was carried out in milk fermented with the mesophilic mixed-strain culture of lactic acid bacteria (LAB), in relation to the conditions prevaili...
Improvement of Folate Biosynthesis by Lactic Acid Bacteria Using Response Surface Methodology
folate lactic acid bacteria Lactobacillus plantarum I-UL4 response surface methodology
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2010/10/14
Lactic acid bacteria (Lactococcus lactis NZ9000, Lactococcus lactis MG1363, Lactobacillus
plantarum I-UL4 and Lactobacillus johnsonii DSM 20553) have been screened for their ability
to produce folat...
Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria
antimicrobial activity bacteriocins lactic acid bacteria probiotics starter cultures
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2010/12/21
The antimicrobial activity of industrially important lactic acid bacteria as starter cultures
and probiotic bacteria is the main subject of this review. This activity has been attributed
to the prod...
Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods
Physical Cultural Parameters Bacteriocins Lactic Acid Bacteria Indian Fermented Foods
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2010/11/8
Lactic Acid Bacteria (LAB) predominates the micro flora of fermented products. They produce metabolites that inhibit the growth of food-borne pathogens and spoilage microorganisms. The objectives of t...
Methods for Culture-Independent Identification of Lactic Acid Bacteria in Dairy Products
culture-independent identification molecular methods lactic acid bacteria dairy products
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2010/8/11
Culture-independent molecular tools have been introduced into food microbiology during the last ten years. Most of them are based on the amplification of a bulk bacterial DNA extracted directly from a...
Zinc Binding by Lactic Acid Bacteria
zinc Lactobacillus adsorption trace elements LAB
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2010/3/24
Zinc is an essential trace element in all organisms. A common method for the prevention of zinc deficiency is pharmacological supplementation, especially in a highly available form of a metalloprotein...
Selective Proliferation of Lactic Acid Bacteria and Accumulation of Lactic Acid during Open Fermentation of Kitchen Refuse with Intermittent pH Adjustment
lactic acid kitchen refuse open fermentation
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2009/7/8
When minced and autoclaved model kitchen refuse was inoculated with a small amount of non-autoclaved model kitchen refuse as seed culture, incubated at 37°C for 3-5 days and intermittently pH neutrali...