Results 71 to 80 of about 124,418 (293)
Characterization of Lactobacillus Isolates from Human Mouth and Feces as Probiotics [PDF]
, 2020 Probiotics are live microbes that give many health benefits to human beings and animals, the most studied and commonly used probiotics are Gram-positive bacteria; lactobacilli and bifidobacteria. At nowadays, Lactobacillus spp.
Ali, Wala’a Sh., Reza, Aya T.
core +2 more sources
Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. [PDF]
, 2004 A rapid screening method was used to isolate potentially probiotic Lactobacillus strains from fermented sausages after enrichment in MRS broth at pH 2.5 followed by bile salt stressing (1% bile salts w/v).
BLAIOTTA, GIUSEPPE +5 more
core +1 more source
Label-free identification of individual bacteria using Fourier transform light scattering [PDF]
, 2015 Rapid identification of bacterial species is crucial in medicine and food hygiene. In order to achieve rapid and label-free identification of bacterial species at the single bacterium level, we propose and experimentally demonstrate an optical method based on Fourier transform light scattering (FTLS) measurements and statistical classification.
arxiv +1 more source
Label-free image scanning microscopy for kHz super-resolution imaging and single particle tracking [PDF]
arXiv, 2023 We report the modification of a label-free image scanning microscope (ISM) to perform asynchronous 2D imaging at 24kHz while keeping the lateral resolution gain and background rejection of a regular label-free ISM setup. Our method uses a resonant mirror oscillating at 12kHz for one-direction scanning and a chromatic line for instantaneous scanning in ...
arxiv
Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread [PDF]
Applied Microbiology and Biotechnology, 2014 Lactobacillus fermentum isolated from sourdough was able to produce riboflavin. Spontaneous roseoflavin-resistant mutants were obtained by exposing the wild strain (named L. fermentum PBCC11) to increasing concentrations of roseoflavin. Fifteen spontaneous roseoflavin-resistant mutants were isolated, and the level of vitamin B₂ was quantified by HPLC ...
RUSSO, PASQUALE +7 more
openaire +7 more sources
Microorganisms, 2020 Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such ...
I. Falasconi +8 more
semanticscholar +1 more source
Postharvest Processing of Millets: Advancements & Entrepreneurship Development Opportunities
Future Postharvest and Food, EarlyView.The article discusses the different postharvest processing operations of millets and their potential areas for exploration such as the development of value‐added processing technologies, diversification of processing technologies, and expansion of machinery for commercial production in food markets. ABSTRACT Millets, a member of the Poaceae family, are
Gopika Dinesh +4 more
wiley +1 more source
Food Safety and Health, EarlyView.Millet‐based fermented beverages were prepared using different millet varieties with an aim to investigate the microbial communities that develop during natural fermentation. This study revealed an abundance of lactic acid bacteria, highlighting their key role in natural fermentation.
Rishibha Gupta, Smriti Gaur
wiley +1 more source
Decolorization of water and oil-soluble azo dyes by Lactobacillus acidophilus and Lactobacillus fermentum [PDF]
Journal of Industrial Microbiology & Biotechnology, 2009 The capability of Lactobacillus acidophilus and Lactobacillus fermentum to degrade azo dyes was investigated. The bacteria were incubated under anaerobic conditions in the presence of 6 microg/ml Methyl Red, Ponceau BS, Orange G, Amaranth, Orange II, and Direct Blue 15; 5 microg/ml Sudan I and II; or 1.5 microg/ml Sudan III and IV in deMann-Rogosa ...
Thomas M. Heinze +3 more
openaire +3 more sources
PENGARUH PENAMBAHAN DOSIS MULTI ENZIM PADA PROSES ENKAPSULASI PROBIOTIK Lactobacillus fermentum TERHADAP KADAR ASAM LAKTAT DAN NILAI pH [PDF]
, 2020 Penelitian ini bertujuan untuk menganalisis pengaruh penambahan dosis multi enzim pada proses enkapsulasi probiotik Lactobacillus fermentum terhadap kadar asam laktat dan nilai pH, sehingga dapat memperoleh dosis multi enzim yang optimal didalam ...
Kalsum, Umi +2 more
core +1 more source