Results 61 to 70 of about 55,884 (262)

Peptide metabolism in the lactococci and its regulation : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Biochemistry at Massey University [PDF]

, 1994
Aspects of peptide metabolism in the lactococci have been investigated to increase the understanding of how these nutritionally fastidious bacteria, which have a central role in the dairy manufacturing industry, are able to grow in a complex medium such ...
Moore, Ian Linton
core  

The in situ production and separation of surfactin, iturin, and fengycin lipopeptides in an aqueous two‐phase system

Journal of Surfactants and Detergents, EarlyView.
Abstract Aqueous two‐phase systems (ATPS) were used to evaluate the in situ production and separation of lipopeptides produced by Bacillus amyloliquefaciens. This method demonstrates the first step towards continuous production of lipopeptides. Growth and lipopeptide production were evaluated at elevated trisodium citrate, sodium potassium tartrate ...
Kirsten van Niekerk, Robert W. M. Pott
wiley   +1 more source

UTILIZATION OF LOCAL LACTIC ACID BACTERIA STRAINS FOR PRODUCTION OF CHEESE WITH USING THE SOY ALBUMEN

Mìkrobìologìâ ì Bìotehnologìâ. Мікробіологія і біотехнологія, 2007
On the base of the lactic acid bacteria strains isolated from spontaneous microflora (local sour milk products) two variants of the leaven. With adding Lactococcus lactis ssp.
Г. В. Коєв, Е. Д. Бурец, С. В. Швец, С. А. Бурцева   +3 more
doaj   +1 more source

Usefulness of Potentially Probiotic L. lactis Isolates from Polish Fermented Cow Milk for the Production of Cottage Cheese

Applied Sciences, 2022
Lactococcus lactis bacteria are used as starter cultures in cottage cheese and fermented milk production due to their acidification and contribution in the creation of the characteristic sensory features.
Monika Pytka, Monika Kordowska-Wiater, Justyna Wajs, Paweł Glibowski, Ewa Sajnaga   +4 more
doaj   +1 more source

Large Quantities of Bacterial DNA and Protein in Common Dietary Protein Source Used in Microbiome Studies

PROTEOMICS, EarlyView.
ABSTRACT Diet has been shown to greatly impact the intestinal microbiota. To understand the role of individual dietary components, defined diets with purified components are frequently used in diet‐microbiota studies. Defined diets frequently use purified casein as the protein source.
Alexandria Bartlett, J. Alfredo Blakeley‐Ruiz, Tanner Richie, Casey M. Theriot, Manuel Kleiner   +4 more
wiley   +1 more source

Metabolitos de bacterias lácticas antagónicos al crecimiento de microorganismos cariogénicos Antagonistic activity of lactic acid bacteria metabolites towards cariogenic microorganisms growth

Revista de la Asociación Odontológica Argentina, 2015
Resumen Objetivo: Aislar, purificar y conservar cepas de Streptococcus spp. y Lactobacillus spp. de la cavidad bucal, y enfrentarlas “in vitro” a bacterias lácticas.
Cynthya Sin, Silvia Ortega
doaj  

Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina [PDF]

, 2019
Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range of metabolites.
Bleckwedel, Juliana, De Vuyst, Luc, Hebert, Elvira Maria, Medina, Roxana Beatriz, Mohamed, María Florencia, Mozzi, Fernanda Beatriz, Ruiz Rodríguez, Luciana Gabriela   +6 more
core   +5 more sources

PEARL: Protein Eluting Alginate with Recombinant Lactobacilli

Small, EarlyView.
Probiotic lactobacilli meet engineered living materials: This study introduces PEARL (protein eluting alginate with recombinant lactobacilli), an innovative engineered living material combining Lactiplantibacillus plantarum and alginate beads for controlled protein release.
Varun Sai Tadimarri, Marc Blanch‐Asensio, Ketaki Deshpande, Jonas Baumann, Carole Baumann, Rolf Müller, Sara Trujillo, Shrikrishnan Sankaran   +7 more
wiley   +1 more source

Evaluación de cepas de Lactococcus como cultivos iniciadores en la elaboración de quesos de pasta prensada

Revista Científica, 2010
Con el objetivo de obtener cepas autóctonas de bacterias ácido-lácticas a ser utilizadas como cepas iniciadoras en la fabricación de quesos, muestras de leche de vacas Holstein americana, Jersey, Pardo Suiza y mestizas, se incubaron a 30°C en presencia ...
Zarack Chacón Rueda, Guillermo López Corcuera   +1 more
doaj  

A Cryptic Non-Inducible Prophage Confers Phage-Immunity on the Streptococcus thermophilus M17PTZA496 [PDF]

, 2018
open9openda Silva Duarte, Vinícius; Giaretta, Sabrina; Campanaro, Stefano; Treu, Laura; Armani, Andrea; Tarrah, Armin; Oliveira de Paula, Sérgio; Giacomini, Alessio; Corich, Vivianada Silva Duarte, Vinícius; Giaretta, Sabrina; Campanaro, Stefano; Treu ...

core   +1 more source