Results 21 to 30 of about 13,886 (146)
Jurnal Teknosains, 2022 The high content of α-galactooligosaccharide in mung beans has the potential for supporting the growth of Lactic Acid Bacteria (LAB), therefore it can be developed as fermented plant-based milk that substituted Ultra High Temperature (UHT) milk.
Raras Ahlul Widawati, Endah Retnaningrum
semanticscholar +1 more source
Oral vaccination of mice against rodent malaria with recombinantLactococcus lactisexpressing MSP-119
World Journal of Gastroenterology, 2005 To construct the recombinant Lactococcus lactis as oral delivery vaccination against malaria.The C-terminal 19-ku fragments of MSP1 (MSP-1(19)) of Plasmodium yoelii 265-BY was expressed in L. lactis and the recombinant L. lactis was administered orally to BALB/c and C57BL/6 mice.
Zhi-Hong, Zhang +4 more
openaire +2 more sources
, 2010 In the present study the simultaneous effect of fermentation temperature, milk total solid level and total inoculums concentration on the acidification process, syneresis and viability of Colombian coastal whey, a fermented milk product, traditional of ...
Diofanor Acevedo +2 more
semanticscholar +1 more source
Revista Colombiana de Biotecnología, 2004 El jugo de caña de azúcar variedad CC85-92 cosechada sin quema (caña verde) fue probado como sustrato en la producción de ácido láctico; las fermentaciones fueron realizadas con una cepa homofermentativa aislada de cultivos de caña de la misma variedad ...
Rodríguez de Stouvenel Aída +1 more
doaj +2 more sources
Lifestyle, metabolism and environmental adaptation in Lactococcus lactis.
FEMS Microbiology Reviews, 2020 Lactococcus lactis serves as a paradigm organism for the lactic acid bacteria (LAB). Extensive research into the molecular biology, metabolism and physiology of several model strains of this species has been fundamental for our understanding of the LAB ...
M. Kleerebezem +6 more
semanticscholar +1 more source
Frontiers in Microbiology, 2020 It is well known that consumers are keen to try fermented milk products with different flavors and starter cultures are important in determining the resulting fermented dairy products. Here, we present the phenome of 227 Lactococcus lactis subsp.
Weicheng Li +11 more
semanticscholar +1 more source
Medical Journal of Indonesia, 2018 Background: Merozoite surface protein 1 (MSP-1) is a major protein used by the Plasmodium during red blood cells invasion in malaria. MSP-119, one of MSP-1 is highly conserved, and it is a potential malaria vaccine candidate because the monoclonal antibodies are capable blocking erythrocyte invasion in vitro.
Amino V.A. Kusuma +3 more
openaire +2 more sources
Frontiers in Bioengineering and Biotechnology, 2020 Lactic acid bacteria (LAB) are traditionally used in fermentation and food preservation processes and are recognized as safe for consumption. Recently, they have attracted attention due to their health-promoting properties; many species are already ...
L. M. Tavares +8 more
semanticscholar +1 more source
Emirates Journal of Food and Agriculture, 2013 The camel milk differs from milk of other species by the presence of a powerful protector system, linked to relatively high levels of lysozyme, lactoperoxidase, lactoferrin, component-3 of proteose peptone (PP3), organic acid, hydrogen peroxide and bacteriocins produced by lactic acid bacteria. The study aims to estimate the part of a bacteriocin (type
openaire +1 more source
, 2020 In order to commercialize functional foods, probiotic cells must exhibit high resistance to enzymatic and digestive conditions as well as acceptable stability under different heat/humidity conditions.
Y. Nami +4 more
semanticscholar +1 more source