Results 271 to 280 of about 108,590 (313)
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British Food Journal, 1993
Discusses the exploitation of the metabolic activities of the lactic acid bacteria in the manufacture of dairy products. Gives the two main “starter culture” groups as: (1) mesophiles; and (2) thermophiles; and considers the relevance to the consumer of the presence of species from these groups in food products.
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Discusses the exploitation of the metabolic activities of the lactic acid bacteria in the manufacture of dairy products. Gives the two main “starter culture” groups as: (1) mesophiles; and (2) thermophiles; and considers the relevance to the consumer of the presence of species from these groups in food products.
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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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2019
Lactic acid bacteria (LAB) constitutes a group of gram-positive bacteria united by certain morphological, metabolic, and physiological characteristics. The fermentation patterns of heterofermentative LAB can also be profoundly affected by the presence of organic molecules able to act as electron acceptors and shift the direction from acetyl phosphate ...
Atte von Wright, Lars Axelsson
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Lactic acid bacteria (LAB) constitutes a group of gram-positive bacteria united by certain morphological, metabolic, and physiological characteristics. The fermentation patterns of heterofermentative LAB can also be profoundly affected by the presence of organic molecules able to act as electron acceptors and shift the direction from acetyl phosphate ...
Atte von Wright, Lars Axelsson
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Stress responses in lactic acid bacteria
Antonie van Leeuwenhoek, 2002Lactic acid bacteria (LAB) constitute a heterogeneous group of bacteria that are traditionally used to produce fermented foods. The industrialization of food bio-transformations increased the economical importance of LAB, as they play a crucial role in the development of the organoleptique and hygienic quality of fermented products.
van de Guchte, Maarten +5 more
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Anchoring of proteins to lactic acid bacteria
Antonie van Leeuwenhoek, 1999The 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 types of anchoring domains that have been explored for their efficiency in attaching hybrid ...
Jan Kok, Girbe Buist, Kees Leenhouts
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Bacteriocins of lactic acid bacteria
Biochimie, 1988Lactic acid bacteria produce a variety of antagonistic factors that include metabolic end products, antibiotic-like substances and bactericidal proteins, termed bacteriocins. The range of inhibitory activity by bacteriocins of lactic acid bacteria can be either narrow, inhibiting only those strains that are closely related to the producer organism, or ...
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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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Genetics of Lactic Acid Bacteria
2019The early genetic research on lactic acid bacteria (LAB) was dominated by studies on plasmid-associated phenomena, especially in lactococci. Historically, LAB have been clustered into three groups on the basis of sugars metabolism: the obligately homofermentative, the facultative heterofermentative, and the obligately heterofermentative.
Morelli, L, von Wright, A
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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
Fernanda Fonseca +5 more
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