Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour [PDF]
International Journal of Food Science, 2020 The present study is aimed at producing Sorghum bicolor and Voandzeia subterranea complementary instant flour. The precooked sorghum and Bambara groundnut flours were mixed at different proportions (0 : 100, 25 : 75, 50 : 50, 75 : 25, and 100 : 0 ...
Thierry Marcel Beumo Ntsamo +4 more
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Biotecnología en el Sector Agropecuario y Agroindustrial, 2010 Se realizó la comparación del comportamiento cinético de dos inóculos de Bacterias Ácido Lácticas (BAL) desarrollados a partir de Lactobacillus plantarum A6 y de yogurt comercial.
CLAUDIA AGUDELO +2 more
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Biotecnología en el Sector Agropecuario y Agroindustrial, 2010 Se realizó la comparación del comportamiento cinético de dos inóculos de Bacterias Ácido Lácticas (BAL) desarrollados a partir de Lactobacillus plantarum A6yde yogurt comercial.
Jose Luis Hoyos +2 more
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Isolation and Screening of Lactobacillus Plantarum Strains with Potential Probiotic Aptitudes from Neglected Edible Vegetable and Fruits of Côte D’Ivoire [PDF]
International Journal of Nutrition Sciences, 2023 Background: Lactofermentation by probiotics would help valorize ENUS (edible neglected and underutilized species). Probiotic lactic acid bacteria (LAB) are considered as vectors of molecules of nutrition-health interest.
Kouadio Eric Donald N'Dri +3 more
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Frontiers in Microbiology, 2022 The aim of this study was to determine the effects of six common commercial lactic acid bacteria (LAB) additives [A1, Lactobacillus plantarum, L. buchneri, and Enterococcus faecalis; A2, L. plantarum and L. casei; A3, L. plantarum and L. buchneri; A4, L.
Na Na +9 more
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Purification and characterization of an extracellular amylase from Lactobacillus plantarum strain A6 [PDF]
Journal of Applied Bacteriology, 1993 Extracellular amylase from Lactobacillus plantarum A6 was purified by fractionated precipitation with ammonium sulphate and by anion exchange chromatography. The homogeneity of the purified fraction was tested by polyacrylamide gel electrophoresis and showed multiple amylase forms.
/Giraud, Eric +4 more
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Foods, 2021 Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives.
Sendeku Takele Alemneh +2 more
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Draft Genome Sequence of Lactobacillus plantarum Strain A6, a Strong Acid Producer Isolated from a Vietnamese Fermented Sausage (Nem Chua) [PDF]
Genome Announcements, 2017 ABSTRACT Lactobacillus plantarum strain A6, a strong acid producer, was isolated from a Vietnamese fermented sausage (nem chua). Here, we report the genome sequence of this strain (3,368,579 bp).
Aida Golneshin +5 more
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Effect of high pressure homogenisation on the capacity of Lactobacillus plantarum A6 to ferment rice/soybean slurries to prepare high energy density complementary food [PDF]
Food Chemistry, 2007 New bioprocesses to prepare high energy density (HED) gruels for complementary young child feeding are being developed based on the ability of amylolytic lactic acid bacteria (ALAB) to modify the rheological characteristics of cereal-based slurries, provided appropriate pretreatment are applied.
Nguyen, T. T. T. +4 more
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Production of Conjugated Linoleic Acid By Whole-Cell ofLactobacillus PlantarumA6-1F
Biotechnology & Biotechnological Equipment, 2011 ABSTRACTWhole cell of Lactobacillus plantarum A6-1F was employed as the catalyst to produce CLA (conjugated linoleic acid) from LA (linoleic acid). In order to enhance the activity of the cell enzyme, we introduced the permeabilization technology for modifying cells.
Hong-wei Zhao, Jia-ping Lv, Shu-rong Li
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