Results 31 to 40 of about 3,389 (165)

Production of traditional torba yogurt using lactic acid bacteria isolated from fermented vegetables: Microbiological, physicochemical and sensory properties

Journal of Agriculture and Food Research, 2023
The current study aimed to isolate LAB strains naturally present in a traditional fermented vegetable called “Torshi”, identify potential probiotics to develop a functional probiotic yogurt, and evaluate the technical, microbiological, physicochemical ...
Vaez Nemati, Fataneh Hashempour-baltork, Adel Mirza Alizadeh, Theodoros Varzakas   +3 more
doaj   +1 more source

Lactobacillus curvatus subsp. melibiosus is a later synonym of Lactobacillus sakei subsp. carnosus [PDF]

International Journal of Systematic and Evolutionary Microbiology, 2004
On the basis of phenotypic and DNA–DNA reassociation studies, strain CCUG 34545T has been considered to represent a distinct Lactobacillus curvatus subspecies, Lactobacillus curvatus subsp. melibiosus. However, in several independent studies dealing with Lactobacillus sakei and L. curvatus strains, the subspecies division of L.
Joanna, Koort, Peter, Vandamme, Ulrich, Schillinger, Wilhelm, Holzapfel, Johanna, Björkroth   +4 more
openaire   +2 more sources

Apoptotic Induction in Human Colorectal Adenocarcinoma Cell Line and Growth Inhibition of Some Gastrointestinal Pathogenic Species by Lactobacillus Sakei Metabolites

پیاورد سلامت, 2021
Background and Aim: Lactobacillus is the most important genus of lactic acid bacteria and the use of some species of lactobacillus with the probiotic potential can be effective for inhibition of the growth of some pathogens and control of ...
Mohammad Saber Malaki, Leila Rouhi, Khalil Khashei Varnamkhasti   +2 more
doaj  

CHARACTERIZATION OF THE NATIVE SHUBATS’ MICROFLORA BASED ON CAMEL MILK OBTAINED BY SPONTANEOUS FERMENTATION

Алматы технологиялық университетінің хабаршысы, 2021
The article describes the results of a study of native microflora of shubat obtained from the Kazakh Bactrian breed by spontaneous fermentation of raw milk. In the studied samples of shubat, lactic acid bacteria and yeast were the dominant microorganisms.
A. Zh. Orazov, K. K. Bozymov, T. A. Baibatyrov   +2 more
doaj  

Optimization of Bacterial Concentrate Media for Lactobacillus Sakei

KnE Life Sciences, 2022
Two strains of lactic acid bacteria were selected for the study (Lactobacillus sakei Lsk-45andLactobacillus sakeiDSM 20017). Bacterial media, based on rice and rice flour, were tested as an alternative to media based on whey. A comparison of the different types of media showed that there was better growth of the selected strains on themedium based on ...
Nikiforova AP, Khazagaeva SN, Khamagaeva IS   +2 more
openaire   +2 more sources

Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a [PDF]

Archives of Microbiology, 2018
Antimicrobial compounds produced by lactic acid bacteria can be explored as natural food biopreservatives. In a previous report, the main antimicrobial compounds produced by the Brazilian meat isolate Lactobacillus sakei subsp. sakei 2a, i.e., bacteriocin sakacin P and two ribosomal peptides (P2 and P3) active against Listeria monocytogenes, were ...
Kátia G. Carvalho, Felipe H. S. Bambirra, Jacques R. Nicoli, Jamil S. Oliveira, Alexandre M. C. Santos, Marcelo P. Bemquerer, Antonio Miranda, Bernadette D. G. M. Franco   +7 more
openaire   +4 more sources

Antimicrobial properties of indigenous Lactobacillus sakei strain

Acta veterinaria, 2010
The strain I 154 of Lactobacillus sakei has been isolated from traditionally fermented sausages in the course of the realization of the international project (INCO PROJECT No ICA4-CT-2002-10037). This strain exhibited the ability for bacteriocin production.
Veskovic-Moracanin Slavica, Obradovic D., Velebit B., Borovic Branka, Skrinjar Marija, Turubatovic L.   +5 more
openaire   +2 more sources

In Vitro assessment of anti-Campylobacter activity of lactobacillus strains isolated from canine rectal swabs

BMC Veterinary Research, 2022
Background Campylobacteriosis is currently the most frequently reported zoonosis. Dogs, especially puppies or those with diarrhea, are considered a possible source of human infection.
Anna Tomusiak-Plebanek, Martyna Mruk, Sybilla Rząca, Magdalena Strus, Zbigniew Arent   +4 more
doaj   +1 more source

Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage

Journal of Ethnic Foods, 2015
This study assessed the effects of starter cultures (Lactobacillus sakei KM5474 and Lactobacillus plantarum KM1450) on the accumulation of biogenic amines (BAs) in Thai traditional fermented fish sausage. BAs formation (cadaverine, putrescine, histamine,
Jirasak Kongkiattikajorn
doaj   +1 more source

Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

Fermentation, 2022
Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA ...
Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Maria João Fraqueza, Margarida Oliveira, Miguel Elias   +7 more
doaj   +1 more source