Strains of lactic acid bacteria isolated from traditional Carpathian cheeses
Regulatory Mechanisms in Biosystems, 2018 Traditional national fermented products and cheeses are a source for the search for species and strains of lactic acid bacteria (LAB) which are not within the range of bacterial agents used in the dairy industry.
I. M. Slyvka +3 more
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LACTIC ACID IN GONORRHEA. [PDF]
JAMA: The Journal of the American Medical Association, 1905 One must realize that one of the many unpleasant sequences so often following a gonorrhea in the female is a cervical infection, accompanied by an irritating and disagreeable discharge. Again, when it has been estimated that 50 per cent. of all pelvic disorders, in the female are due to gonorrheal infection, and that in the great majority of these ...
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Lactic acid and cognitive function: Investigations in female volleyball athletes
Journal Sport Area, 2023 Lactic acid is a by-product of anaerobic metabolism and is commonly associated with muscle fatigue. However, recent research suggests that lactic acid may also positively affect cognitive function.
Rola Angga Lardika +3 more
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EFFECT OF NITROGEN SOURCE AND INITIAL SUGAR CONCENTRATION ON LACTIC ACID FERMENTATION OF PINEAPPLE WASTE USING L.DELBRUECKII [PDF]
, 2010 The liquid pineapple waste contains mainly sucrose, glucose, fructose and other nutrients. It therefore can potentially be used as carbon source for lactic acid fermentation.
Moch Busairi, Abdullah
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Polyphosphate from Lactic Acid Bacteria: A Functional Molecule for Food and Health Applications
FoodsThe linear polymer polyphosphate (polyP) is found across all three domains of life and fulfills diverse physiological functions, including phosphorus storage, chaperone activity, and stress tolerance.
Daniela Corrales +3 more
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LACTrC ACID PRODUCTION BY MIXED CULTURES OF Lactobacillus delbrueckii subsp.· bulgaricus and Streptococcus sallvarius subsp. thermophilus GROWN ON DEPROTEINIZED WHEY [PDF]
Journal of Food and Dairy Sciences, 2003 Lactic acid is considered to be a very important organic acid, which used in different food, dairy and other pharmaceutical industries. Therefore, the aim of this work focused on the production of lactic acid with free and cc-lrnrnobillzed mixed ...
M. Mehana, T. Shady,
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Interactions, structure and properties in poly(lactic acid)/thermoplastic polymer blends [PDF]
, 2014 Blends were prepared from poly(lactic acid) (PLA) and three thermoplastics, polystyrene (PS), polycarbonate (PC) and poly(methyl methacrylate) (PMMA). Rheological and mechanical properties, structure and component interactions were determined by various ...
B. Pukanszky +5 more
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Frontiers in MicrobiologyNatural 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 +5 more
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Quality changes of jujube wine during fermentation process based on electronic nose and electronic tongue technology [PDF]
Zhongguo niangzaoIn 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
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