Results 1 to 10 of about 23,226 (205)
From Genome to Phenotype: An Integrative Approach to Evaluate the Biodiversity of Lactococcus lactis
Microorganisms, 2017 Lactococcus lactis is one of the most extensively used lactic acid bacteria for the manufacture of dairy products. Exploring the biodiversity of L. lactis is extremely promising both to acquire new knowledge and for food and health-driven applications. L.
Marie-Line Daveran-Mingot +2 more
exaly +3 more sources
Metabiotics - development of probiotic concept [PDF]
Технологія виробництва і переробки продуктів тваринництва, 2022 The urgency of development of technology of synbiotic dairy products with metabolites on the basis of microbial consortia of probiotic bacteria is substantiated in the article.
Kryzhak L., Kalinina H.
doaj +1 more source
Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese
Microorganisms, 2022 An in silico study that featured the effect of starter cultures on the bioactivity and other health benefits of peptides in semi-hard cheese is presented in this contribution.
Marina Kurbanova +3 more
doaj +1 more source
Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures. [PDF]
Journal of Food and Dairy Sciences, 2017 Two spices aqueous extracts (cumin and thyme) at zero, 0.5, 1, 2, 3, 4 and 5% concentrations were investigated for their influence on the activity of some starter cultures.
A. Hassanein +3 more
doaj +1 more source
Effect of Water Activity on Growth of Certain Lactic Acid Bacteria [PDF]
Journal of Food and Dairy Sciences, 2018 The effect of reduction in water activity on growth and acid production by Lactococcus lactis subsp lactis, Lactococcus lactis subsp cremoris and Lactobacillus casei was studied at water activity values of 0.998, 0.975, 0.967 and 0.959.
Nanis Gomma +3 more
doaj +1 more source
Fermentation, 2022 This study aims to determine the effects of the autochthonous probiotic bacteria Lactobacillus plantarum B (currently Lactiplantibacillus plantarum) and Lactococcus lactis subsp.
Marija Vrdoljak +7 more
doaj +1 more source
The physical quality of cream cheese influenced by the addition of encapsulated Lactococcus lactis [PDF]
BIO Web of Conferences, 2023 This study aimed to determine the best treatment of Lactococcus lactis encapsulated with gelatin and Na-Alginat at different concentrations of : T_0 0% had (w/v); T_1 1% had (w/v); T_2 2% had (w/v), and T_3 3% had (w/v).
Mei Figaliah Feronika +3 more
doaj +1 more source
Journal of Animal Science and Technology, 2021 Lactococcus lactis is a fermentative lactic acid bacterium that is used extensively in food fermentations. The L.
Hyeri Kim +4 more
doaj +1 more source
Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows’ milk cheeses [PDF]
Archives of Biological Sciences, 2014 The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows’ milk cheeses traditionally manufactured without the addition of starter culture.
Terzić-Vidojević Amarela +6 more
doaj +1 more source
Journal of Medical Case Reports, 2023 Background Over the last two decades, several cases of infections caused by Lactococcus lactis have been reported. This Gram-positive coccus is considered non-pathogenic for humans.
Wahib Lahlou +6 more
doaj +1 more source