Results 31 to 40 of about 21,510 (193)
UMYU Journal of Microbiology Research, 2017 Lactic Acid Bacteria (LAB) from ‘wara’, an African fermented milk (cheese), was screened for the production of surface-active agents (biosurfactants) from five species of Lactobacillus: Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus ...
Balogun, S. A. +2 more
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Protoplast fusion of Lactobacillus casei. [PDF]
Agricultural and Biological Chemistry, 1987 Lactobacillus casei ATCC 7469 was successfully converted to protoplasts by treatment with endo-7V-acetyl muramidase in sucrose phosphate buffer.
Y. Kang +2 more
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Use of sheep horn hydrolysate as nitrogen source for lactic acid bacteria growth
مجلة مركز بحوث التقنيات الاحيائية, 2009 This study included used the sheep horn Hydrolysate as a nitrogen source in growth medium (SHHM) for cultivation of lactic acid bacteria, The results showed the optical density of growth in 540 nm for Lactobacillus casei and lactobacillus acidophillus ...
Ayat A. A, Zaid A. T, Hayder H. I
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Biochemistry and Biophysics Reports, 2023 The disturbance of microbiota composition in the female reproductive tract (FRT) can result in several reproductive disorders. Spermatozoa express toll like receptors (TLRs) and may encounter many types of microbiota in the FRT, however no study has been
Razieh Alipour +6 more
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Futile xylitol cycle in Lactobacillus casei [PDF]
Journal of Bacteriology, 1984 A futile xylitol cycle appears to be responsible for xylitol-mediated inhibition of growth of Lactobacillus casei Cl-16 at the expense of ribitol. The gratuitously induced xylitol-specific phosphoenolpyruvate-dependent phosphotransferase accumulates the pentitol as xylitol-5-phosphate, a phosphatase cleaves the latter, and an export system expels the ...
S Z, Hausman, J, Thompson, J, London
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Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties
Acta Agriculturae Slovenica, 2011 A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei.
Reyhan IRKIN, Metin GULDAS
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Pengujian in vitro xilooligosakarida sebagai kandidat prebiotik
Journal of Biological Researches, 2012 he objectives of this study were to fi nd the in-vitro effect of xyloolygosaccharide on the cell count of Lactobacillus casei Shirotastrain, to identify the effect of xyloolygosaccharide on the production of lactic, acetic, propionic and butyric acid ...
Asnia Zainuddin +2 more
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Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses [PDF]
Veterinary World, 2018 Aim: The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening.
A. Ehsani +3 more
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ChemFoodChem, EarlyView.Untargeted peptide profiling investigates how S. thermophilus, Lb. bulgaricus, and endogenous milk enzymes impact proteolysis during early‐stage milk fermentation. ≥ 3000 identified peptides show the strongest influence of LB on the peptide profile and number of bioactive peptides. Shorter peptides are mostly formed by LB and hydrolyzed by ST.
Eva Beck +6 more
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Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source