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2017
Fil: Ortiz, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán.
Neusely da Silva +5 more
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Fil: Ortiz, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán.
Neusely da Silva +5 more
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2008
A typical lactic acid bacterium grown under standard conditions is aerotolerant, acid tolerant, organotrophic, and a strictly fermentative rod or coccus, producing lactic acid as a major end product. It lacks cytochromes and is unable to synthesize porphyrins. Its features can vary under certain conditions. Catalase and cytochromes may be formed in the
Helmut König, Jürgen Fröhlich
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A typical lactic acid bacterium grown under standard conditions is aerotolerant, acid tolerant, organotrophic, and a strictly fermentative rod or coccus, producing lactic acid as a major end product. It lacks cytochromes and is unable to synthesize porphyrins. Its features can vary under certain conditions. Catalase and cytochromes may be formed in the
Helmut König, Jürgen Fröhlich
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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 ...
openaire +1 more source
Exopolysaccharides of lactic acid bacteria: Structure, bioactivity and associations: A review.
Carbohydrate Polymers, 2019The ability to exhibit various bioactivities is widespread in exopolysaccharide (EPS) of lactic acid bacteria (LAB), and it has been admittedly associated with large structural variability of these polymers.
Yang Zhou, Yanhua Cui, Xiaojun Qu
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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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Organic acids production from lactic acid bacteria: A preservation approach
Food Bioscience, 2022S. Bangar, S. Suri, M. Trif, F. Ozogul
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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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Engineering Robust Lactic Acid Bacteria
2011For centuries, lactic acid bacteria (LAB) have been industrially exploited as starter cultures in the fermentation of foods and feeds for their spoilage-preventing and flavor-enhancing characteristics. More recently, the health-promoting effects of LAB on the consumer have been widely acknowledged, which has led to the introduction of many products ...
Bron, P.A. +3 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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