Results 21 to 30 of about 36,151 (204)
Characterizing Halloumi cheese bacterial communities through metagenomic analysis [PDF]
LWT (2020): 109298, 2020 Halloumi is a semi hard cheese produced in Cyprus for centuries and its popularity has significantly risen over the past years. High throughput sequencing (HTS) was applied in the present research to characterize traditional Cyprus Halloumi bacterial diversity.
arxiv +1 more source
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 +3 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 +6 more
doaj +1 more source
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 +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 +8 more
doaj +1 more source
Changes of Raffinose and Stachyose in Soy Milk Fermentation by Lactic Acid Bacteria From Local Fermented Foods of Indonesian [PDF]
Malaysian Journal of Microbiology, 2008 The objective of this study was to evaluate the fermentative characteristics of lactic acid bacteria isolated from local fermented foods and consume raffinose and stachyose during fermentation soymilk.
Sumarna
doaj
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 +3 more
doaj +1 more source
Scientific Reports, 2021 The aim of this study was to present and evaluate novel oral vaccines, based on self-amplifying RNA lipid nanparticles (saRNA LNPs), saRNA transfected Lactobacillus plantarum LNPs, and saRNA transfected Lactobacillus plantarum, to neutralize severe acute
Reza Keikha +2 more
doaj +1 more source
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* +3 more
doaj +1 more source
Characteristics of Lactobacillus plantarum QZW5 and its effects on wheat silage under multigelation
Chemical and Biological Technologies in Agriculture, 2021 Background Silages, as a nutritious and long-term preserved fodder, is achieved through fermentation. However, the constant low temperatures and freeze–thaw event are key factors that affect the quality of silages due to low levels of lactic acid ...
Miao Zhang +7 more
doaj +1 more source