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 +3 more
doaj +1 more source
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 +4 more
doaj +1 more source
Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome
Nature Communications, 2020 Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several strains are regarded as probiotics. Large quantities of live LAB are consumed within fermented foods, but it is not yet known to what extent the LAB we ingest ...
Edoardo Pasolli +8 more
semanticscholar +1 more source
Quality changes of jujube wine during fermentation process based on electronic nose and electronic tongue technology [PDF]
Zhongguo niangzaoIn 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
Lactic Acid Bacteria: Food Safety and Human Health Applications
Dairy, 2020 Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products.
Raphael D. Ayivi +7 more
semanticscholar +1 more source
Pengaruh Probiotik Bakteri Asam Laktat dalam Air Minum Terhadap Konversi Pakan Ayam Broiler
Journal of Basic Medical Veterinary, 2021 This study aimed to determine the effect of probiotics of lactic acid bacteria in drinking water on feed consumption, weight gain and feed conversion ratio of broiler chickens. This research is an experimental research.
Nanda Kholifatul Azizah +5 more
doaj +1 more source
Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]
, 2020 This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo +5 more
core +1 more source
Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products
FermentationLactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majority
Xiaohua Yang +7 more
semanticscholar +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 +8 more
doaj +1 more source
Selective Proliferation of Lactic Acid Bacteria and Accumulation of Lactic Acid during Open Fermentation of Kitchen Refuse with Intermittent pH Adjustment [PDF]
, 2000 When minced and autoclaved model kitchen refuse was inoculated with a small amount of non-autoclaved model kitchen refuse as seed culture, incubated at 37°C for 3-5 days and intermittently pH neutralized, 27-45 g/l of lactic acid was accumulated with a ...
Mori Masatsugui +6 more
core +2 more sources