Results 21 to 30 of about 477,823 (304)

Quality changes of jujube wine during fermentation process based on electronic nose and electronic tongue technology [PDF]

Zhongguo niangzao
In this study, jujube wine was prepared by Saccharomyces cerevisiae HBUAS61676 fermentation. The physiochemical, color, flavor and taste indexes of jujube wine were detected by conventional analysis methods and electronic nose and electronic tongue ...
WANG Wenhang, CUI Mengjun, CAI Wenchao, SHAN Chunhui, GUO Zhuang
doaj   +1 more source

Lactic Acid Bacteria

, 2011
Peer ...
Muñoz, Rosario, Moreno-Arribas, M. Victoria, De Las Rivas, Blanca   +2 more
openaire   +2 more sources

Anchoring of proteins to lactic acid bacteria [PDF]

, 1999
The anchoring of proteins to the cell surface of lactic acid bacteria (LAB) using genetic techniques is an exciting and emerging research area that holds great promise for a wide variety of biotechnological applications. This paper reviews five different
A Hoick, A Mercenier, A Robert, A Strauss, A Strauss, AJ Haandrikman, AP Pugsley, C Andréoni, CBM Maassen, CM Franke, CM Franke, CM Rush, D Medaglini, D Medaglini, D Medaglini, E Gunneriusson, FO Eko, G Buist, G Buist, G Georgiou, G Pozzi, G Pozzi, G Pozzi, G Pozzi, G Pozzi, G Vidgrén, H Ton-That, H Ton-That, HJ Boot, I Poquet, J Kok, JC Piard, JM Wells, K Robinson, L Steidler, M, M Hansson, M Hofnung, ML Callegari, MR Oggioni, MR Oggioni, O Schneewind, O Schneewind, O Schneewind, P Samuelson, P Vos, PH Pouwels, PH Pouwels, PM Norton, PM Norton, RJ Leer, S Fabio, S Liljeqvist, S Ricci, S Stahl, S Tynkkynen, SC Cebolla, T Toba, TN Nguyen, TN Nguyen, UB Sleytr, VA Fischetti, VA Fischetti, VA Fischetti, WW Navarre, WW Navarre, WW Navarre   +66 more
core   +1 more source

Plant Proteins as an Alternative Nitrogen Source for Chiral Purity L-Lactic Acid Fermentation from Lignocellulose Feedstock

Fermentation, 2022
High optical purity lactic acid is in high demand as the precursor for synthesizing polylactic acid (PLA). The costs of expensive carbohydrates and nitrogen source materials accounts for a large portion of the production costs in lactic homo-fermentation.
Bin Zhang, Lei Wu, Xiucai Liu, Jie Bao
doaj   +1 more source

The domestication of the probiotic bacterium Lactobacillus acidophilus [PDF]

, 2014
Lactobacillus acidophilus is a Gram-positive lactic acid bacterium that has had widespread historical use in the dairy industry and more recently as a probiotic. Although L.
Aerts, Maarten, Bray, James E, Bull, Matthew J, Jolley, Keith A, Mahenthiralingam, Eshwar, Maiden, Martin CJ, Marchesi, Julian R, Vandamme, Peter   +7 more
core   +3 more sources

Role of microbial interactions in the impaired cultivability of thermophilic lactic acid bacteria in natural whey starter for Parmigiano Reggiano PDO cheese production

Frontiers in Microbiology
Natural whey starter (NWS) cultures play a pivotal role in the production of Parmigiano Reggiano (PR) Protected Designation of Origin (PDO) cheese; however, their microbial ecology and functional dynamics remain only partially understood.
Marianna Cristofolini, Maria Ronsivalle, Maria Pramazzoni, Giulia Zaccarini, Valentina Pizzamiglio, Lisa Solieri   +5 more
doaj   +1 more source

Techno-Economic Analysis of the Production of Lactic Acid from Lignocellulosic Biomass

Fermentation, 2023
This study reports the results of an evaluation of the techno-economic feasibility of a biorefinery with an annual lactic acid production capacity of 100,000 metric tons using lignocellulosic biomass.
Ashish Manandhar, Ajay Shah
doaj   +1 more source

Unveiling the role of the PhoP master regulator in arsenite resistance through ackA downregulation in Lacticaseibacillus paracasei

Current Research in Microbial Sciences
In bacteria, the two-component system PhoPR plays an important role in regulating many genes related to phosphate uptake and metabolism. In Lacticaseibacillus paracasei inactivation of the response regulator PhoP results in increased resistance to ...
Daniela Corrales, Cristina Alcántara, Dinoraz Vélez, Vicenta Devesa, Vicente Monedero, Manuel Zúñiga   +5 more
doaj   +1 more source

Correlation analysis of bacterial flora diversity and flavor characterstic in Yansuancai [PDF]

Zhongguo niangzao
In this study, the bacterial flora diversity and flavor characteristics of Yansuancai (a traditional fermented vegetable) were analyzed using high-throughput sequencing technology, electronic nose and tongue, respectively, and the correlation between ...
ZHANG Zhendong, LUO Xiyun, LUO Chunlu, MA Xiuxiu, GUO Zhuang, YANG Yong, WANG Yurong
doaj   +1 more source

THE PRODUCTION OF LACTIC ACID BY THE LOCAL IRAQI STRAIN ENTEROCOCCUS FAECIUM [PDF]

Basrah Journal of Veterinary Research, 2014
Lactic acid is an important carboxylic acid used in different aspects of life. In this study a pure isolate of homofermentative lactic acid bacteria Enterococcus faecium was isolated , and characterized by morphological examinations with
Amal Kadhim Al Asady, Wissal Audah Hassan Alhilfi, Maytham A. Alhamdani   +2 more
doaj   +1 more source