Results 31 to 40 of about 3,554,909 (199)

EFFECT OF NITROGEN SOURCE AND INITIAL SUGAR CONCENTRATION ON LACTIC ACID FERMENTATION OF PINEAPPLE WASTE USING L.DELBRUECKII [PDF]

, 2010
The liquid pineapple waste contains mainly sucrose, glucose, fructose and other nutrients. It therefore can potentially be used as carbon source for lactic acid fermentation.
Moch Busairi, Abdullah
core   +1 more source

Lactic acid bacteria as potential probiotics for the pharyngeal mucosa

, 2011
The probiotic approach represents an alternative strategy in the prevention and treatment of infections in those body sites where the microbiota plays a role in the maintenance of physiological homeostasis.
I. Zanoni, V. Taverniti, M. Stuknytė, M. Karp, M. Minuzzo, S. Arioli, D. Mora, S. Guglielmetti, F. Granucci   +8 more
core   +2 more sources

Screening Lactic Acid Bacteria for Antimicrobial Compound Production [PDF]

, 2009
Lactic Acid Bacteria was known as potential probiotic used in food industries and dairy products and probable to produce antimicrobial compound that inhibit variety of microorganisms.
Khalisanni Khalid, Lee Hung Kiong
core  

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   +2 more sources

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

Hyperammonemia reduces the populations of beneficial lactobacilli and bifidobacteria, disrupting the metabolic balance of the gut microbiome in rats

Frontiers in Microbiology
IntroductionThe gut microbiome (GM) plays a critical role in metabolic and neurological health and is implicated in hepatic encephalopathy (HE). Chronic hyperammonemia (HA), a major contributor to cognitive and motor impairment in HE, may influence GM ...
Lola Giner-Pérez, Vicente Felipo, Paula Izquierdo-Altarejos, Paula Izquierdo-Altarejos, Marta Llansola, Gaspar Pérez Martínez   +5 more
doaj   +1 more source

Comparative functional genomics of amino acid metabolism of lactic acid bacteria [PDF]

, 2009
The amino acid metabolism of lactic acid bacteria used as starters in industrial fermentations has profound effects on the quality of the fermented foods.
Pastink, M.I.
core  

Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]

, 2011
Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Hounhouigan, A.J.D., Nout, M.J.R., Boekel, M.A.J.S., van, Vieira-Dalode, G., Kayode, A.P.P., Linnemann, A.R., Kotchoni, S.O.   +6 more
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Isolation and Screening of Lactic Acid Bacteria from Fermented Food [PDF]

, 2005
Biopreservative bear less risk compared to chemical preservative. efforts to find microorganisms, which produce antibiotic against wide range f pathogens, have been pointed out lactic acid bacteria from traditional fermented foods including dadih ...
Budiharjo, Anto, Lunggani, Arina Tri, Nurjannah, Siti   +2 more
core   +1 more source

Benefits of Regular Intake of Glucolacto-Oligosaccharides on Gut Health in Adults with Low Defecation Frequency: A Randomized, Double-Blind, Placebo-Controlled Study

Microorganisms
The significance of less abundant genera within the gut microbiota, such as Parabacteroides, remains largely unexplored. Despite its low levels, Parabacteroides is highly conserved and potentially beneficial across populations.
Yuichi Yoshizawa, Junya Ishida, Atsushi Shimonaka, Satoshi Hanamura, Akika Nagira, Mami Minakata, Akiko Koizumi, Aoi Fujieda, Hiroki Negishi, Shigenori Kanemura, Seiya Makino, Kenichi Hojo   +11 more
doaj   +1 more source