Results 31 to 40 of about 530,111 (391)
[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
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 +6 more
doaj +1 more source
Gut microbes, 2020 Lactic acid bacteria (LAB) are the most frequently used probiotics in fermented foods and beverages and as food supplements for humans or animals, owing to their multiple beneficial features, which appear to be partially associated with their antioxidant
Tao Feng, Jing Wang
semanticscholar +1 more source
Antioxidant Activity and Probiotic Properties of Lactic Acid Bacteria
Fermentation, 2022 Oxidative stress, which can cause imbalance in the body by damaging cells and tissues, arises from the immoderate production of reactive oxygen species (ROS)/reactive nitrogen species (RNS). Therefore, external supplements having antioxidant activity are
Seonyoung Kim +3 more
semanticscholar +1 more source
Efek Suplementasi Berbagai Akselerator Terhadap Kualitas Nutrisi Silase Limbah Tanaman Singkong [PDF]
, 2015 The purpose of this observation was to know the effect of suplementation lactic acid bacteria inoculum, flour cassava, and the combination between lactic acid bacteria inoculum and flour cassava to pH value, NH3, and silage nutritional quality of waste ...
Liman, L. (Liman) +2 more
core +2 more sources
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods
Foods, 2021 Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products ...
Roberta Prete +5 more
semanticscholar +1 more source
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 +2 more
doaj +1 more source
Anchoring of proteins to lactic acid bacteria [PDF]
, 1999 The 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
A Hoick +66 more
core +1 more source
Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking [PDF]
, 2020 Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a "vinegary," "sharp, like nail polish-remover" taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is
Cantoral Fernández, Jesús Manuel +4 more
core +2 more sources
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 +7 more
doaj +1 more source