Results 41 to 50 of about 5,407 (212)
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential [PDF]
, 2023 In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensory characteristics, and avoid pathogen proliferation.
Cadavez, Vasco +7 more
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Applied and Environmental Microbiology, 2023 ABSTRACT The linear polymer polyphosphate (poly-P) is present across all three domains of life and serves diverse physiological functions. The enzyme polyphosphate kinase (Ppk) is responsible for poly-P synthesis, whereas poly-P degradation is carried out by the enzyme exopolyphosphatase (Ppx). In many
Daniela Corrales +3 more
openaire +4 more sources
Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat [PDF]
, 2021 The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits.
Andrea Osimani +4 more
core +1 more source
Comparative characterization of strains of lactic acid bacteria isolated from Kazakhstan mare's milk and koumiss to create probiotic preparation [PDF]
, 2023 The most widely used probiotics that benefit human and animal health are lactic acid bacteria (LAB) derived from milk and dairy products. Therefore, this study aimed to investigate the probiotic properties of LAB strains isolated from Kazakhstan mare's ...
Abdigaliyeva, Tolkyn +4 more
core +2 more sources
Ascertaining the influence of lacto-fermentation on changes in bovine colostrum amino and fatty acid profiles [PDF]
, 2023 The aim of this study was to collect samples of bovine colostrum (BCOL) from different sources (agricultural companies A, B, C, D and E) in Lithuania and to ascertain the influence of lacto-fermentation with Lactiplantibacillus plantarum strain 135 and ...
Bartkienė, Elena +8 more
core +1 more source
Influence of lactic acid fermentation on the microbiological parameters, biogenic amines, and volatile compounds of bovine colostrum [PDF]
, 2023 In this study we hypothesized that the relations between the bovine colostrum (BC) microbiota, biogenic amine (BA) as well as volatile compound (VC) profiles can lead to new deeper insights concerning the BC changes during the biological preservation. To
Bartkiene, Elena +9 more
core +1 more source
Lacticaseibacillus paracasei SUBSP. PARACASEI 2020, COMB. NOV.
, 2020 DESCRIPTION OF LACTICASEIBACILLUS PARACASEI SUBSP. PARACASEI COMB. NOV. Lacticaseibacillus paracasei subsp. paracasei (pa.ra.ca’se.i. Gr. prep. para resembling; N.L. gen. n. casei a species epithet; N.L. gen. n. paracasei resembling Lactobacillus casei). Basonym Lactobacillus paracasei subsp. paracasei Collins et al.
Zheng, Jinshui +14 more
openaire +1 more source
Journal of Genetic Engineering and Biotechnology, 2022 Background Several species in Lactobacillaceae family were recognized as potential probiotic bacteria. In this group of lactic acid bacteria, species are taxonomically closed and usually share similar 16S rRNA gene, thus, instead of so their ...
Nora Laref, Khadidja Belkheir
doaj +1 more source
Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development [PDF]
, 2023 [EN] Sixty-six lactic acid bacteria strains, isolated from traditional cheeses, were identified by MALDI-TOF technology, characterised through the evaluation of their enzymatic activities (acidifying and proteolytic capacities and carboxypeptidase ...
Abarquero, Daniel +4 more
core +1 more source
Current Research in Food Science, 2022 Parāroa Rēwena is a traditional Māori sourdough produced by fermentation using a potato starter culture. The microbial composition of the starter culture is not well characterised, despite the long history of this product.
Jia Sun +5 more
doaj +1 more source