Results 11 to 20 of about 98,296 (255)

The proteolytic systems of lactic acid bacteria [PDF]

Antonie van Leeuwenhoek, 1996
Proteolysis in dairy lactic acid bacteria has been studied in great detail by genetic, biochemical and ultrastructural methods. From these studies the picture emerges that the proteolytic systems of lactococci and lactobacilli are remarkably similar in their components and mode of action.
Kunji, Edmund R.S., Mierau, Igor, Hagting, Anja, Poolman, Bert, Konings, Wil N.   +4 more
openaire   +3 more sources

Lactic Acid Bacteria in Finfish—An Update [PDF]

Frontiers in Microbiology, 2018
A complex and dynamic community of microorganisms, play important roles within the fish gastrointestinal (GI) tract. Of the bacteria colonizing the GI tract, are lactic acid bacteria (LAB) generally considered as favorable microorganism due to their abilities to stimulating host GI development, digestive function, mucosal tolerance, stimulating immune ...
Ringø, Einar, Hoseinifar, Seyed Hossein, Ghosh, Koushik, Doan, Hien Van, Beck, Bo Ram, Song, Seong Kyu   +5 more
openaire   +4 more sources

[Lactic Acid Bacteria] Probiotic Lactic Acid Bacteria [PDF]

The Korean Journal of Food And Nutrition, 2011
Abstract It is said that the reason Bulgarians enjoy longevity is that they have a lot of yogurt, whose Lactobacillus controls intestinal poison-producing germs. In young individuals, the number of bifidobacteria exceeds 10 billion per 1 g of intestinal content, but this number decreases for older or senile individuals, who have a larger number of ...
openaire   +1 more source

Stress Physiology of Lactic Acid Bacteria [PDF]

Microbiology and Molecular Biology Reviews, 2016
SUMMARY Lactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms. The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by the technological implications of LAB robustness in the food industry.
Papadimitriou, Konstantinos, Alegría, Ángel, Bron, Peter A., De Angelis, Maria, Gobbetti, Marco, Kleerebezem, Michiel, Lemos, José A., Linares, Daniel M., Ross, Paul, Stanton, Catherine, Turroni, Francesca, Van Sinderen, Douwe, Varmanen, Pekka, Ventura, Marco, Zúñiga, Manuel, Tsakalidou, Effie, Kok, Jan   +16 more
openaire   +4 more sources

Lactic acid bacteria: the bugs of the new millennium [PDF]

Current Opinion in Microbiology, 2000
Lactic acid bacteria (LABs) are widely used in the manufacturing of fermented food and are among the best-studied microorganisms. Detailed knowledge of a number of physiological traits has opened new potential applications for these organisms in the food industry, while other traits might be beneficial for human health.
Konings, W.N, Kok, J., Kuipers, O.P., Poolman, B.   +3 more
openaire   +3 more sources

Polyphosphate in Lactobacillus and Its Link to Stress Tolerance and Probiotic Properties

Frontiers in Microbiology, 2018
The synthesis of the inorganic polymer polyphosphate (poly-P) in bacteria has been linked to stress survival and to the capacity of some strains to sequester heavy metals.
Cristina Alcántara, José M. Coll-Marqués, Carlos Jadán-Piedra, Dinoraz Vélez, Vicenta Devesa, Manuel Zúñiga, Vicente Monedero   +6 more
doaj   +1 more source

Lactic acid bacteria

Quality Assurance and Safety of Crops & Foods, 2022
Mycotoxins produced from Aspergillus, Penicillium, and Fusarium cause food spoilages during handling and storage, owing to immense economic losses and serious human health concerns including immunosuppression and carcinogenic effects. Furthermore, these species are also known to produce mycotoxins.
Sneh Punia Bangar, Nitya Sharma, Aastha Bhardwaj, Yuthana Phimolsiripol   +3 more
openaire   +1 more source

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, O. Y. Tsisaryk, G. V. Dronyk, L. Y. Musiy   +3 more
doaj   +1 more source

The Effects of Bacterial Inoculants on the Fermentation, Aerobic Stability and Feed Value of Rye (Secale cereale L.) Silages

Turkish Journal of Agriculture: Food Science and Technology, 2022
This study was carried out to determine the effects of lactic acid bacteria (LAB) inoculants and lactic acid bacteria+enzymes (LAB+E) inoculant on the fermentation, aerobic stability, and feed value of rye silages.
Serkan Uğurlu, Berrin Okuyucu, Mehmet Levent Özdüven   +2 more
doaj   +1 more source

Impact of Lactic Acid Bacteria on the Quality of Yeast-Fermented Multigrain Bread

Shipin gongye ke-ji, 2022
Objective: To explore the impact of lactic acid bacteria on the quality of yeast-fermented multigrain bread. Methods: It was detected the changes of pH value, fermentation volume and rheological properties of multigrain dough fermented with lactic acid ...
Aixia ZHANG, Panpan MIAO, Pengliang LI, Wei ZHAO, Qinghai SHENG, Jiali ZHANG, Jingke LIU, Jing LIU   +7 more
doaj   +1 more source