Results 21 to 30 of about 133,278 (305)

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

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

CONVERSION OF PINEAPPLE JUICE WASTE INTO LACTIC ACID IN BATCH AND FED â BATCH FERMENTATION SYSTEMS [PDF]

, 2008
Pineapple juice waste contains valuable components, which are mainly sucrose, glucose, and fructose. Recently, lactic acid has been considered to be an important raw material for the production of biodegradable lactide polymer.
Mochamad Busairi, Abdullah, Abdullah Mochamad Busairi   +1 more
core   +1 more source

Polyphosphate from Lactic Acid Bacteria: A Functional Molecule for Food and Health Applications

Foods
The 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, Cristina Alcántara, Vicente Monedero, Manuel Zúñiga   +3 more
doaj   +1 more source

Screening of Lactic Acid Bacteria from Jiuqu and Its Application in the Fermentation of Chestnut Glutinous Rice Beverage

Shipin gongye ke-ji, 2022
In order to screen the excellent lactic acid bacteria suitable for plant substrate fermentation. In this paper, rice koji was used as the donor of target lactic acid bacteria, to screen lactic acid bacteria with high acid yield and good tolerance to ...
Yinghong HU, Xiaohui CHEN, Xuedong CHANG, Yueying WANG, Jing ZOU   +4 more
doaj   +1 more source

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

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

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

Application Progress of Lactic Acid Bacteria Whole Genome Sequencing

Shipin gongye ke-ji, 2022
Lactic acid bacteria are widespread in nature, with rich species diversity, and are widely used in the food, feed and clinical medicine. Currently, the majority of probiotics are lactic acid bacteria.
Yanwei ZHANG, Ling YANG, Jianghao LU, Chao YAN, Hongyan WU, Ling LI, Mingyue LIU, Shihua QI, Fang HE   +8 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