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Genetics of Lactic Acid Bacteria
2008Many meat (or fish) products, obtained by the fermentation of meat originating from various animals by the flora that naturally contaminates it, are part of the human diet since millenaries. Historically, the use of bacteria as starters for the fermentation of meat, to produce dry sausages, was thus performed empirically through the endogenous micro ...
Zagorec, Monique +3 more
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Biopreservation by lactic acid bacteria
Antonie van Leeuwenhoek, 1996Biopreservation refers to extended storage life and enhanced safety of foods using the natural microflora and (or) their antibacterial products. Lactic acid bacteria have a major potential for use in biopreservation because they are safe to consume and during storage they naturally dominate the microflora of many foods. In milk, brined vegetables, many
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Lactic Acid Bacteria in the Gut
2019In the complex ecosystem of gut microbiota, lactic acid bacteria (LAB)+B represent prevalent, abundant, and highly important subpopulation. LAB+B are well-known for their health-promoting effects: they are found to positively influence gut microbiota diversity, modulate immune response and intestinal permeability, and produce bioactive or regulatory ...
Rajilić-Stojanović, M. +2 more
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Freeze-Drying of Lactic Acid Bacteria
2014Lactic acid bacteria are of great importance for the food and biotechnology industry. They are widely used as starters for manufacturing food (e.g., yogurt, cheese, fermented meats, and vegetables) and probiotic products, as well as for green chemistry applications. Freeze-drying or lyophilization is a convenient method for preservation of bacteria. By
Fonseca, Fernanda +2 more
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2017
Fil: Ortiz, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán.
Ruiz Rodríguez, Luciana Gabriela +4 more
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Fil: Ortiz, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán.
Ruiz Rodríguez, Luciana Gabriela +4 more
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2000
In ancient times, the ways of preserving raw agricultural materials were essentially restricted to salting, drying and fermentation. In many parts of the world, this is also the case today. Fermentation in this sense has a meaning other than the scientific, that is, the non-respiratory metabolism of organic substrates by microorganisms.
Lars Axelsson, Siv Ahrné
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In ancient times, the ways of preserving raw agricultural materials were essentially restricted to salting, drying and fermentation. In many parts of the world, this is also the case today. Fermentation in this sense has a meaning other than the scientific, that is, the non-respiratory metabolism of organic substrates by microorganisms.
Lars Axelsson, Siv Ahrné
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Nutrition & Food Science, 1990
The use of lactic acid bacteria in food production is perhaps one of the oldest examples of biotechnology. It is probable that fermented milk has been consumed since man started milking animals, possibly as far back as 11,000 years ago. Over the years, numerous fermented foods have been developed, each with its own microbiological flora involved in ...
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The use of lactic acid bacteria in food production is perhaps one of the oldest examples of biotechnology. It is probable that fermented milk has been consumed since man started milking animals, possibly as far back as 11,000 years ago. Over the years, numerous fermented foods have been developed, each with its own microbiological flora involved in ...
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1997
The lactic acid bacteria (LAB) isolated from wine are located in two families and three genera (with several species and strains). The Lactobacillaceae, represented by the genus Lactobacillus, includes rod-shaped Gram-positive species and their respective strains (see Fig.
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The lactic acid bacteria (LAB) isolated from wine are located in two families and three genera (with several species and strains). The Lactobacillaceae, represented by the genus Lactobacillus, includes rod-shaped Gram-positive species and their respective strains (see Fig.
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Role of Lactic Acid Bacteria in Food Preservation and Safety
Foods, 2022Marcin Bryła, Barbara Sokołowska
exaly