Results 101 to 110 of about 7,990 (214)

Isolation and Characterization of Autochthonous Microorganisms from the Traditional Fermented Milk Product Kurt

Applied Microbiology
Traditional fermented dairy products represent an important source of autochthonous microorganisms with potential applications in food biotechnology.
Kuralay Issayeva, Zukhra Temirzhanova, Karina Omarova, Akmaral Mukhamejanova, Madina Sharapatova, Elmira Abdullina, Bakytzhan Bolkenov   +6 more
doaj   +1 more source

Effect of Leuconostoc mesenteroides subsp. mesenteroides SJRP55 in fermented cream

, 2017
As bactérias acidoláticas (BAL) são bastante utilizadas em processos fermentativos na indústria de laticínios, porém algumas delas agem não somente como fermentadoras, com a produção de ácidos orgânicos a partir dos carboidratos presentes, mas também ...
Borges, Danielle Oliveira
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Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits

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, Jamel Boudjerda, Essaid Leghouchi, Nour-Eddine Karam   +3 more
doaj   +1 more source

A plasmid expressing sucrose phosphorylase from Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293

The sequence of a pET-23a-derived plasmid expressing LmSP (sucrose phosphorylase [GenBank: ABJ61506.1] from Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293)THIS DATASET IS ARCHIVED AT DANS/EASY, BUT NOT ACCESSIBLE HERE.
Isono, N (via Mendeley Data)
core   +1 more source

Evaluation of Quality of Nitrite-Free Fermented Roe Deer (Capreolus capreolus) Sausage with Addition of Ascorbic Acid and Reduced NaCl

Foods
This study aimed to investigate the possibility of producing fermented roe deer sausages using acid whey without the addition of sodium nitrite. Additionally, ascorbic acid was added to improve the oxidative stability of the product, and sodium chloride (
Karolina M. Wójciak, Paulina Kęska, Miroslava Kačániová, Natália Čmiková, Elżbieta Solska, Agata Ogórek   +5 more
doaj   +1 more source

Leuconostoc mesenteroides subsp. cremoris TIFN8 Genome sequencing and assembly

, 2013
Leuconostoc mesenteroides subsp.
Kleerebezem, M., Smid, E.J., Hazelwood, L., Janssen, P.W., de Jager, V.C.L., Spus, M., van Hijum, S.A.F.T., van Alen-Boerrigter, I.J., van Rijswijck, I.M.H., Erkus, O.   +9 more
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Production of dextran by newly isolated strains of Leuconostoc mesenteroides through batch fermentation, [Yeni ayrıştırılmış Leuconostoc mesenteroid PCSIR-4 ve PCSIR-9 suşlarında dextran üretimi] [PDF]

Türk Biyokimya Dergisi, 2006
Different isolated strains of Leuconostoc mesenteroides produce dextran compared with that of L. mesenteroides NRRL B-512 F. Among nine newly isolated strains, strains PCSIR-4 and PCSIR-9 produced dextran of different quality.
Erum Shireen, Afsheen Aman, Lubna Iqbal, Shah Ali UL Qader, Abid Azhar   +4 more
doaj  

SEROLOGICAL STUDIES ON LEUCONOSTOC MESENTEROIDES [PDF]

Journal of Bacteriology, 1956
C S, MCCLESKEY, R, SIERRA
openaire   +2 more sources

Estudio de la enzima dextransacarasa (DS) producida por Leuconostoc mesenteroides cepa IBUN 91.2.98. [PDF]

, 2014
Este trabajo estudia la enzima extracelular dextransacarasa (EC 2.4.1.5) producida por Leuconostoc mesenteroides IBUN 91.2.98, y se focaliza en tres aspectos: el primero: en el aumento de la actividad enzimática en el proceso de obtención por ...
Florez Guzmán, Glaehter Yhon
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Assessment of Probiotic Potential Leuconostoc Mesenteroides from Natural Microbiota

, 2018
A Lactic Acid Bacterium (LAB) is a group of Gram-positive, non-spore forming, motile microorganisms, highly in fermented foods and are well known for their probiotic properties.
Anitha, A, Sathyapriya, A
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