Results 21 to 30 of about 55,884 (262)

KEMAMPUAN FERMENTASI BAL DENGAN SUBSTRAT SUSU KACANG MERAH

Bioeksperimen: Jurnal Penelitian Biologi, 2020
The oligosaccharide content in red beans can be broken down with groups of microorganisms, namely lactic acid bacteria. This decomposition is done by the fermentation process. Lactic acid bacteria used in this study were Lactococcus lactis subsp.
Luthfiana Indah Hastuti, Endah Retnaningrum   +1 more
doaj   +1 more source

Quorum sensing-controlled gene expression in lactic acid bacteria [PDF]

, 1998
Quorum sensing in lactic acid bacteria (LAB) involves peptides that are directly sensed by membrane-located histidine kinases, after which the signal is transmitted to an intracellular response regulator. This regulator in turn activates transcription of
Brurberg, de Ruyter, de Ruyter, de Vos, Diep, Diep, Eijsink, Engelke, Hühne, Klaenhammer, Kleerebezem, Kleerebezem, Kuipers, Kuipers, Kuipers, Kuipers, Nes, Parkinson, Platteeuw, Quadri, Quadri, Salmond, Saucier, Siezen, Skaugen, van der Meer   +25 more
core   +2 more sources

Whole-genome sequence analysis and probiotic characteristics of Lactococcus lactis Subsp. lactis strain Lac3 isolated from traditional fermented buffalo milk (Dadih)

Journal of Genetic Engineering and Biotechnology, 2023
Background Probiotics are live microorganisms that provide beneficial effects on the host’s health when exploited in adequate amounts. This study aimed at carrying out whole-genome sequence analysis and in vitro potential probiotic characteristics of ...
Nshimiyimana Sylvere, Apon Zaenal Mustopa, Sri Budiarti, Lita Meilina, Ai Hertati, Ira Handayani   +5 more
doaj   +1 more source

Anchoring of proteins to lactic acid bacteria [PDF]

, 1999
The anchoring of proteins to the cell surface of lactic acid bacteria (LAB) using genetic techniques is an exciting and emerging research area that holds great promise for a wide variety of biotechnological applications. This paper reviews five different
A Hoick, A Mercenier, A Robert, A Strauss, A Strauss, AJ Haandrikman, AP Pugsley, C Andréoni, CBM Maassen, CM Franke, CM Franke, CM Rush, D Medaglini, D Medaglini, D Medaglini, E Gunneriusson, FO Eko, G Buist, G Buist, G Georgiou, G Pozzi, G Pozzi, G Pozzi, G Pozzi, G Pozzi, G Vidgrén, H Ton-That, H Ton-That, HJ Boot, I Poquet, J Kok, JC Piard, JM Wells, K Robinson, L Steidler, M, M Hansson, M Hofnung, ML Callegari, MR Oggioni, MR Oggioni, O Schneewind, O Schneewind, O Schneewind, P Samuelson, P Vos, PH Pouwels, PH Pouwels, PM Norton, PM Norton, RJ Leer, S Fabio, S Liljeqvist, S Ricci, S Stahl, S Tynkkynen, SC Cebolla, T Toba, TN Nguyen, TN Nguyen, UB Sleytr, VA Fischetti, VA Fischetti, VA Fischetti, WW Navarre, WW Navarre, WW Navarre   +66 more
core   +1 more source

Bactéries lactiques du lait de chamelle d'Algérie: mise en évidence de souches de Lactococcus résistantes au sel [PDF]

Tropicultura, 2006
Lactic Acid Bacteria of Camel Milk: Presence of Salt Resistant Strains of Lactococcus. Different lactic acid bacteria were isolated from raw camel milk; respectively Lactococcus, Leuconostoc and Lactobacillus strains.
Karam, HZ., Karam, NE.
doaj  

Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures

Revista do Instituto de Latícinios Cândido Tostes, 2019
Sheep milk has different physicochemical properties, which means that its derived products have a high added value. Part of these properties is conferred by lactic bacteria which play important activities in the raw milk.
Maria Rita Souto Dias, Andressa Fusieger, Amanda de Souza Motta   +2 more
doaj   +1 more source

CXCR4(+)-targeted protein nanoparticles produced in the food-grade bacterium Lactococcus lactis [PDF]

, 2016
Lactococcus lactis is a Gram-positive (endotoxin-free) food-grade bacteria exploited as alternative to Escherichia coli for recombinant protein production. We have explored here for the first time the ability of this platform as producer of complex, self-
Cano Garrido, Olivia, Cespedes, Maria Virtudes, Cubarsí Morera, Rafael, García Fruitós, Elena, Roldan, Monica, Unzueta, Ugutz, Vazquez Gómez, Esther, Villaverde Corrales, Antonio Pedro   +7 more
core   +2 more sources

Conversion of methionine to methional by Lactococcus lactis [PDF]

FEMS Microbiology Letters, 2001
Lactic acid bacteria were screened for methional production from 4-methylthio-2-ketobutanoate. Only Lactococcus lactis IFPL730 produced high amounts of methional. It was demonstrated that production of this compound was an exclusively enzymatic reaction. The present work describes for the first time that L.
Amárita, F., Fernández-Esplá, D, Requena, Teresa, Peláez, Carmen   +3 more
openaire   +4 more sources

Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products

Foods, 2020
This study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and
Md. Kauser-Ul-Alam, Yu Toba, Shoji Hioki, Toru Hayakawa, Haruto Kumura, Jun-ichi Wakamatsu   +5 more
doaj   +1 more source

Saturation Mutagenesis of Lysine 12 Leads to the Identification of Derivatives of Nisin A with Enhanced Antimicrobial Activity [PDF]

, 2013
peer-reviewedIt is becoming increasingly apparent that innovations from the “golden age” of antibiotics are becoming ineffective, resulting in a pressing need for novel therapeutics.
Cotter, Paul D., Field, Des, Hill, Colin, Molloy, Evelyn M., O'Connor, Paula M., Ross, R Paul   +5 more
core   +4 more sources