Results 131 to 140 of about 54,550 (246)

Characterization of Probiotic Fermented Milk Prepared by Different Inoculation Size of Mesophilic and Thermophilic Lactic Acid Bacteria

Applied Food Biotechnology, 2016
Background and Objectives: Importance of development of novel probiotic fermented milk and challenge made for its acceptability is well known. In this research, the impact of different inoculation sizes of yogurt and DL-type starter culture (mesophilic ...
Sara Nasiri Boosjin, Vajiheh Fadaei Noghani, Mahnaz Hashemiravan   +2 more
doaj  

Safety evaluation of the food enzyme phospholipase D from the genetically modified Streptomyces violaceoruber strain pPDN

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract The food enzyme phospholipase D (phosphatidylcholine phosphatidohydrolase; EC 3.1.4.4) is produced with the genetically modified Streptomyces violaceoruber strain pPDN by Nagase ChemteX. The production strain of the food enzyme contains several antimicrobial resistance genes, of which at least one is acquired.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Andrew Chesson, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Natalia Kovalkovicova, Yi Liu, Giulio di Piazza, Rita Ferreira de Sousa   +20 more
wiley   +1 more source

Single‐Molecule Forster Resonance Energy Transfer With a Minimalistic 3D‐Printed Setup and Dyes in the Blue‐Green Spectral Region

ChemPhysChem, Volume 27, Issue 8, 28 April 2026.
Single‐molecule FRET enables nanometer‐scale insights into biomolecular structure and dynamics but often requires complex instrumentation. We present the FRET‐Brick, a minimalistic, 3D‐printed microspectroscopy platform using 488 nm continuous‐wave excitation and PMT detection.
Gabriel G. Moya Muñoz, Jorge R. Luna Piedra, Pazit Con, Mostofa Ataur Rohman, Siyu Lu, Thomas‐Otavio Peulen, Thorben Cordes   +6 more
wiley   +1 more source

Producción de ácido láctico por una mezcla de Lactococcus lactis y Streptococcus salivarius en fermentaciones en discontinuo

Revista Colombiana de Biotecnología, 2005
Se estudió la producción de ácido láctico (AL), la conversión de sustrato (CG), y el rendimiento(Yp/s) de Lactococcus lactis, Streptococcus salivarius y una mezcla 1:1 de ambas cepas en sustrato glucosado.
Liliana Serna Cock, Aida Rodríguez de Stouvenel   +1 more
doaj  

Oxidative stress in Lactococcus lactis.

Genetics and molecular research : GMR, 2003
Lactococcus lactis, the most extensively characterized lactic acid bacterium, is a mesophilic- and microaerophilic-fermenting microorganism widely used for the production of fermented food products. During industrial processes, L. lactis is often exposed to multiple environmental stresses (low and high temperature, low pH, high osmotic pressure ...
Miyoshi, Anderson, Rochat, Tatiana, Gratadoux, Jean-Jacques, Le Loir, Yves, Oliveira, Sérgio Costa, Langella, Philippe, Azevedo, Vasco   +6 more
openaire   +2 more sources

Optimalisasi Lactococcus lactis ssp lactis 2 sebagai Feed Additive pada Ransum lokal Ayam Buras [PDF]

Tujuan penelitian adalah mengurangi dan menekan penggunaan antibiotik sintetik sebagai feed\ud additive, memperbaiki produktivitas ayam buras dan memiliki nilai ekonomis yang tinggi serta\ud menghasilkan produk probiotik bakteri asam laktat (BAL ...
Mujnisa, A.
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A comparative study of an aminopeptidase from lactic acid bacteria: a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Biochemistry at Massey University [PDF]

, 1992
Aminopeptidase enzymes from the proteolytic systems of S.salivarius subsp.thermophilus Lactococcus lactis subsp.cremoris and Lactococcus lactis subsp.lactis have been investigated.
Midwinter, Robyn Gillian
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Followers' Choice: The Trends Transforming Precision Medicine, Synthetic Biology, and Sustainable Microbiology

Microbial Biotechnology, Volume 19, Issue 5, May 2026.
Patricia Bernal, Rocío Palacios‐Ferrer, Juan L. Ramos   +2 more
wiley   +1 more source

Utilización del medio Mrs-s en el aislamiento de bacterias lácticas mesofilas en leche de cabra Utilización del medio Mrs-s en el aislamiento de bacterias lacticas mesofilas en leche de cabra

Acta Agronómica, 1990
Con el fin de evaluar el MRS-S (Sorbato al 0.10%) en el aislamiento de bacterias lácticas se cultivaron muestras de leche de cabra cruda en MRS-S y PCA en profundidad y se incubaron en aerobiósis a 320C durante 48 horas.
Fortes F. Celia L. de Luces, Peña Rueda Aurora   +1 more
doaj  

The effects of pH-stat long-term lactic acid bacterial activity prior to curd formation on the development of cheese structure in a fat free model cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy (PhD) in Food Technology at Massey University, Manawatu, New Zealand [PDF]

, 2018
Most Figures from published sources have been removed for copyright reasons but may be accessed via their source listed in the References. Figures 2-1, 2-32, 2-33 do not have an accessible source and therefore remain. Corresponding Figures from journal
Khodamoradi Dashtaki, Abbas
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