Results 91 to 100 of about 108,583 (187)

Изучение биотехнологического потенциала штамма Lactobacillus sakei LSK-103

, 2021
Lactic acid bacteria play an important role in the production of food. Bacterial cultures widely used in the food industry often have a set of characteristics that ensure the stability of the production.
Nikiforova, A. P., Khamagaeva, I. S.
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Different Immune Regulatory Potential of Lactobacillus plantarum and Lactobacillus sakei Isolated from Kimchi

Journal of Microbiology and Biotechnology, 2014
It is known that lactic acid bacteria (LAB) have many beneficial health effects, including antioxidative activity and immune regulation. In this study, the immune regulatory effects of Lactobacillus sakei and Lactobacillus plantarum, which are found in different types of kimchi, were evaluated. L.
Yi-Fan, Hong, Hangeun, Kim, Hye Rim, Kim, Min Geun, Gim, Dae Kyun, Chung   +4 more
openaire   +2 more sources

Antimicrobial activities and in vitro properties of cold-adapted Lactobacillus strains isolated from the intestinal tract of cold water fishes of high latitude water areas in Xinjiang, China

BMC Microbiology, 2019
Background There are still a large variety of microorganisms among aquatic animals, especially probiotic lactic acid bacteria in cold water fishes at high latitudes have not been fully developed.
Xiaojing Wei, Yan Zhang, Hong Zhou, Fengwei Tian, Yongqing Ni   +4 more
doaj   +1 more source

The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement

Food Technology and Biotechnology, 2015
In this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also
Elena Bartkiene, Grazina Juodeikiene, Daiva Zadeike, Pranas Viskelis, Dalia Urbonaviciene   +4 more
doaj   +1 more source

Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi

Journal of Ginseng Research, 2017
Background: Panax ginseng is a physiologically active plant widely used in traditional medicine that is characterized by the presence of ginsenosides. Rb1, a major ginsenoside, is used as the starting material for producing ginsenoside derivatives with ...
Boyeon Park, Hyelyeon Hwang, Jina Lee, Sung-Oh Sohn, Se Hee Lee, Min Young Jung, Hyeong In Lim, Hae Woong Park, Jong-Hee Lee   +8 more
doaj   +1 more source

Produktion von flüchtigen Metaboliten durch Lactobacillus sakei in Modellfermentationen und in Rohwürsten

, 2018
Different strains of Lactobacillus sakei, used as starter cultures for the fermentation of raw sausages, showed a similar metabolism in the production of volatile compounds in model fermentations as well as in raw sausages and they could be ...
Gutsche, Kerstin Amelie
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A Novel Bifunctional Amino Acid Racemase With Multiple Substrate Specificity, MalY From Lactobacillus sakei LT-13: Genome-Based Identification and Enzymological Characterization

Frontiers in Microbiology, 2018
The Lactobacillus sakei strain LK-145 isolated from Moto, a starter of sake, produces potentially large amounts of three D-amino acids, D-Ala, D-Glu, and D-Asp, in a medium containing amylase-digested rice as a carbon source.
Shiro Kato, Tadao Oikawa, Tadao Oikawa
doaj   +1 more source

Feasibility of coupling dehydration-impregnation by soaking treatment of meat with fermentation by Lactobacillus sakei

, 2012
This study examined the feasibility of coupling dehydration-impregnation by soaking (DIS) with a subsequent lactic fermentation in the treatment of meat. A series of beef fillets were subjected to 3 different DIS treatments.
Talon, Régine, Collignan, Antoine, Bros, Manuela, Loiseau, Gérard, Arnaud, Elodie   +4 more
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Lactobacillus sakei metabolism and diversity

, 2010
Melkesyrebakterier er forbundet med fermentering, syrning og konservering av mat. Lactobacillus sakei er en industrielt viktig art hovedsaklig på grunn av evnen den har til å fermentere og konservere kjøtt. Den brukes som starterkultur for industriell kjøttfermentering og har potensiale for å forlenge holdbarhet og ivareta mikrobiell trygghet for kjøtt-
openaire   +1 more source

Modelagem do crescimento de bactérias ácido lácticas em cultura pura e mista sob condições isotérmicas e não isotérmicas de cultivo [PDF]

, 2015
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2015.As bactérias ácido lácticas (BAL), Lactobacillus plantarum, Weissella viridescens e Lactobacillus ...
Camargo, Ana Paula Rosa da Silva
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