Results 11 to 20 of about 30,855 (196)

Pengaruh Perbedaan Suhu Pemanasan terhadap Aktivitas Antibakteri Susu Kambing Fermentasi Menggunakan Lactobacillus Plantarum

Jurnal Agripet, 2019
ABSTRAK. Penelitian ini bertujuan untuk melihat pengaruh suhu pemanasan yang berbeda terhadap aktivitas antibakteri susu kambing fermentasi menggunakan starter Lactobacillus plantarum.
Zuraida Hanum, Yurliasni Yurliasni, Sitti Wajizah, Juanda Juanda   +3 more
doaj   +1 more source

Exploring Lactobacillus plantarum on Fermentation Quality, Gas Emissions, and In Vitro Digestibility of Different Varieties of Litchi Leaves Silage

Fermentation, 2023
To investigate the feasibility of developing litchi leaves as silage, we determined the fermentation quality of four varieties of litchi leaves (including “Wanpu”, “Wuyejiu”, “Tongzai” and “Zhuangyuanhong”) ensiled with or without Lactobacillus plantarum
Dandan Chen, Yuxin Zhou, Dan Yang, Wei Zhou, Xiaoyang Chen, Qing Zhang   +5 more
doaj   +1 more source

Lactobacillus plantarum GX17 benefits growth performance and improves functions of intestinal barrier/intestinal flora among yellow-feathered broilers

Frontiers in Immunology, 2023
Lactobacillus plantarum has recently been found to be a natural source feed additive bacteria with great advantages in food safety and animal welfare.
Yangyan Yin, Yangyan Yin, Yangyan Yin, Yuying Liao, Yuying Liao, Jun Li, Jun Li, Zhe Pei, Leping Wang, Leping Wang, Leping Wang, Yan Shi, Yan Shi, Yan Shi, Hongyan Peng, Hongyan Peng, Hongyan Peng, Yizhou Tan, Yizhou Tan, Yizhou Tan, Changting Li, Changting Li, Huili Bai, Huili Bai, Chunxia Ma, Chunxia Ma, Yu Gong, Tianchao Wei, Hao Peng, Hao Peng   +29 more
doaj   +1 more source

Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot Chips

Shipin gongye ke-ji, 2022
This paper aimed to explore the effect of Lactobacillus plantarum microcapsules fermentation on the quality of carrot chips, and the change of viable cell count under freeze-drying and simulated gastric juice conditions.
Lihua ZHANG, Xia WANG, Mengmeng ZHA, Peixin TANG, Xun SHI, Wei ZONG, Guangyuan ZHAO   +6 more
doaj   +1 more source

Effects of Cellulase, Lactobacillus plantarum, and Sucrose on Fermentation Parameters, Chemical Composition, and Bacterial Community of Hybrid Pennisetum Silage

Fermentation, 2022
Hybrid Pennisetum (HP) is a perennial herb with a high yield and high quality, which makes it valuable for research as feed for herbivores. In order to make better use of hybrid Pennisetum as feed, this study studied the effects of cellulase (CE ...
Haoming Xiong, Yanchen Zhu, Zhiying Wen, Guangbin Liu, Yongqing Guo, Baoli Sun   +5 more
doaj   +1 more source

The Effects of Two Lactobacillus plantarum Strains on Rat Lipid Metabolism Receiving a High Fat Diet

The Scientific World Journal, 2013
The aim of our study was to evaluate the effects of the different probiotic strains, Lactobacillus plantarum LS/07 and Lactobacillus plantarum Biocenol LP96, on lipid metabolism and body weight in rats fed a high fat diet.
Rastislav Salaj, Jana Štofilová, Alena Šoltesová, Zdenka Hertelyová, Emília Hijová, Izabela Bertková, Ladislav Strojný, Peter Kružliak, Alojz Bomba   +8 more
doaj   +1 more source

SIFAT ANTAGONISTIK Lactobacillus sp B441 DAN II442 ASAL TEMPOYAK TERHADAP Staphylococcus aureus (Antagonism of Lactobacillus sp B441 and II442 from Tempoyak against Staphylococcus aureus)

Agritech, 2015
Lactobacillus sp B441 and II442 were species of lactic acid bacteria isolated from tempoyak, a kind of food fermented made from durian flesh. Staphylococcus aureus is a pathogenic bacteria that has natural habitat on the surface of human body such as on ...
Tri Wardani Widowati, Basuni Hamzah, Agus Wijaya, Rindit Pambayun   +3 more
doaj   +1 more source

Molecular characterization of Lactobacillus plantarum DMDL 9010, a strain with efficient nitrite degradation capacity.

PLoS ONE, 2014
Nitrites commonly found in food, especially in fermented vegetables, are potential carcinogens. Therefore, limiting nitrites in food is critically important for food safety. A Lactobacillus strain (Lactobacillus sp.
Yong-tao Fei, Dong-mei Liu, Tong-hui Luo, Gu Chen, Hui Wu, Li Li, Yi-gang Yu   +6 more
doaj   +1 more source

Lactobacillus plantarum PADA FESES INDIVIDU DEWASA SEHAT YANG MENGONSUMSI Lactobacillus plantarum IS-10506 DARI DADIH [Lactobacillus plantarum in Stool of Apparently Healthy Adults Consuming Lactobacillus plantarum IS-10506 from Dadih]

Jurnal Teknologi dan Industri Pangan, 2013
A placebo double blind pre-post human study was conducted in apparently healthy adults. There were two treatment groups consisting of Group A and B representing probiotic and placebo group, respectively.
Azmier Adib*, Mardiastuti H. Wahid, Pratiwi Sudarmono, Ingrid S. Surono   +3 more
doaj   +1 more source

Research on Atomic Transfer Radical Polymerization Modified Lactic Acid Bacteria and Their Removal of Aflatoxin B1

Shipin gongye ke-ji
To study the new method of aflatoxin removal by Lactobacillus plantarum materials, and provide a new idea for the efficient biological removal of aflatoxin B1, this study used the polydopamine-based atom transfer radical polymerization (p-ATRP) and cell ...
Yifan WANG, Bingchen WANG, Weixuan YAN, Kuo HE, Xiuyuan ZHANG   +4 more
doaj   +1 more source