Results 31 to 40 of about 55,553 (270)
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 +2 more
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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 +1 more
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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 +5 more
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Frontiers in Microbiology, 2019 Lactococcus lactis is one of the most important micro-organisms in the dairy industry for the fermentation of cheese and buttermilk. Besides the conversion of lactose to lactate it is responsible for product properties such as flavor and texture, which ...
M. Wels +4 more
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Rewiring Lactococcus lactis for Ethanol Production [PDF]
Applied and Environmental Microbiology, 2013 ABSTRACT Lactic acid bacteria (LAB) are known for their high tolerance toward organic acids and alcohols (R. S. Gold, M. M. Meagher, R. Hutkins, and T. Conway, J. Ind. Microbiol. 10: 45–54, 1992) and could potentially serve as platform organisms for production of these compounds.
Christian, Solem +2 more
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Journal of Dairy Science, 2019 Lactococcus lactis ssp. lactis is one of the most important starter bacteria used in dairy technology and it is of great economic importance because of its use in the production of dairy products, including cheese, butter, cream, and fermented milks ...
O. Yerlikaya
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Molecules, 2019 There has been an explosion of probiotic incorporated based product. However, many reports indicated that most of the probiotics have failed to survive in high quantity, which has limited their effectiveness in most functional foods.
N. F. Fazilah +5 more
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Histidine biosynthesis genes in Lactococcus lactis subsp. lactis
Journal of Bacteriology, 1992 The genes of Lactococcus lactis subsp. lactis involved in histidine biosynthesis were cloned and characterized by complementation of Escherichia coli and Bacillus subtilis mutants and DNA sequencing. Complementation of E. coli hisA, hisB, hisC, hisD, hisF, hisG, and hisIE genes and the B. subtilis hisH gene (the E.
Delorme, Christine +2 more
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Enhanced acid-stress tolerance in Lactococcus lactis NZ9000 by overexpression of ABC transporters
Microbial Cell Factories, 2019 BackgroundMicrobial cell factories are widely used in the production of acidic products such as organic acids and amino acids. However, the metabolic activity of microbial cells and their production efficiency are severely inhibited with the accumulation
Zhengming Zhu +5 more
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Bacteriocin producers from traditional food products [PDF]
Biotechnologie, Agronomie, Société et Environnement, 2007 A total of 220 strains of LAB isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin production. Two bacteriocin producers, Lactococcus lactis subsp.
Thonart P. +5 more
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