Results 131 to 140 of about 54,771 (301)
Food Technology and Biotechnology, 2011 Leuconostoc mesenteroides NRRL B-1149 is known to produce dextran with 52 % α-(1→6) and 40 % α-(1→3) linkages. Low solubility of dextran in water is associated with the presence of high percentage of α-(1→3) linkages.
Arun Goyal +5 more
doaj
BMC Genomics, 2015 BackgroundFructobacillus spp. in fructose-rich niches belong to the family Leuconostocaceae. They were originally classified as Leuconostoc spp., but were later grouped into a novel genus, Fructobacillus, based on their phylogenetic position, morphology ...
A. Endo +10 more
semanticscholar +1 more source
Serine Synthesis by Leuconostoc mesenteroides
Experimental Biology and Medicine, 1962 SummaryLeuconostoc mesenteroides (ATCC 8042) required a member of the folic acid group of compounds for growth in the absence of serine. p-Aminobenzoic acid, or more efficiently, 5-formyltetrahydrofolic acid and tetrahydrofolic acid, met this requirement.
openaire +2 more sources
Different methods to counteract mycotoxin production and its impact on animal health [PDF]
, 2013 Mycotoxins can cause serious adverse effects on animal health. This may lead to great economic losses in animal husbandry. In this review, the most common methods to counteract mycotoxins are presented, including several pre- and post-harvest strategies ...
Croubels, Siska +2 more
core +1 more source
Grasas y Aceites, 2009 Twenty six lactic acid bacteria were isolated from sheep’s Dhan, a traditional butter made from sheep’s milk in Jijel (East of Algeria). These strains belong to three genera: Lactococcus, Leuconostoc and Lactobacillus. The results showed that Lactococcus
Tayeb Idoui +3 more
doaj +1 more source
In vitro characterization of a vancomycin-resistant strain of Leuconostoc lactis isolated from chicken carcasses and its activity against some foodborne pathogens [PDF]
, 2017 M. Yehia Hany +4 more
openalex +1 more source
Factorial Design to Optimize Dextran Production by the Native Strain Leuconostoc mesenteroides SF3
, 2021 Jorge Yáñez‐Fernández +5 more
openalex +1 more source
POLYSACCHARIDE SYNTHESIS BY A VARIANT OF LEUCONOSTOC DEXTRANICUM [PDF]
, 1954 Virginia Whiteside-Carlson +2 more
openalex +1 more source
Changes in sensory profile and microbiological quality during chill storage of cured and uncured cooked sliced emulsion-type sausages [PDF]
, 2007 Nine batches of cooked sliced emulsion type sausages, produced from organic meat with or without the use of nitrite, were packed under N2/CO2 (7:3) and vacuum, respectively, and stored at 8°C.
Hampshire, Jörg +2 more
core