Results 31 to 40 of about 53,251 (245)

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  

Divergence of Genomic Sequences between Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris [PDF]

Applied and Environmental Microbiology, 1992
Relatedness between Lactococcus lactis subsp. cremoris and L. lactis subsp. lactis was assessed by Southern hybridization analysis, with cloned chromosomal genes as probes.
Godon, Jean-Jacques, Delorme, Christine, Ehrlich, S.D., Renault, P.   +3 more
openaire   +3 more sources

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

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

Comparative Genome Analysis of Lactococcus lactis Indicates Niche Adaptation and Resolves Genotype/Phenotype Disparity

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, R. Siezen, S. V. van Hijum, W. Kelly, H. Bachmann   +4 more
semanticscholar   +1 more source

Lactococcus lactis HkyuLL 10 suppresses colorectal tumourigenesis and restores gut microbiota through its generated alpha-mannosidase

Gut
Objective Probiotic Lactococcus lactis is known to confer health benefits to humans. Here, we aimed to investigate the role of L. lactis in colorectal cancer (CRC). Design L.
Anthony Chin Yang Su, Xiao Ding, H. C. Lau, Xing Kang, Qing Li, Xueliang Wang, Yali Liu, Lanping Jiang, Yinghong Lu, Weixin Liu, Yanqiang Ding, A. H. Cheung, K. To, Jun Yu   +13 more
semanticscholar   +1 more source

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, Tore, Dehli, Peter Ruhdal, Jensen   +2 more
openaire   +2 more sources

Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains.

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
semanticscholar   +1 more source

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., Destain J., Tine E., Ngom A., Diop MB., Dubois-Dauphin R.   +5 more
doaj  

Multi‐Component Functionalized Bifidobacterium Longum Hydrogel for Multi‐Target Integrated Therapy of Colitis‐Associated Anxiety and Depression

Advanced Science, EarlyView.
A pH/MMP dual‐responsive Bifidobacterium longum (BL) hydrogel (INPs@BL@Gel) functionalized with baicalin, tyrosine, and inulin is constructed. It enables gastric protection, inflammation‐targeted release, and prolonged intestinal colonization. By remodeling gut microbiota, elevating beneficial neuroactive metabolites (homovanillic acid, short‐chain ...
Shuo Zhang, Yujie Zhang, Jiansheng He, Shunlian Li, Qingyan Ma, Qiao Li, Yudan Zhang, Yiyang Wang, Shaobo Ma, Songyan Jin, Chune Li, Xueyong Xie, Hang Zhang, Junze Deng, Xueqin Song, Daocheng Wu, Xiancang Ma, Feng Zhu   +17 more
wiley   +1 more source