Results 61 to 70 of about 5,707 (176)
Jurnal Teknologi dan Industri Pangan, 2003 Bacteriocin produced by lactic acid bacteria has potential as food biopreservative due to their capability to control spoilage and pathogenic food borne bacteria.
Darnawan Ari Nugroho, Endang S Rahayu
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar +4 more
wiley +1 more source
UCV-Scientia, 2020 El objetivo fue aislar bacterias ácidas lácticas (BAL), productoras de biofloculante, a partir del jugo de caña residual. Por ello, las muestras de jugo de caña se obtuvieron a partir de 15 muestras de tallo de caña residual muestreadas al azar. Luego se
Magaly De La Cruz Noriega +1 more
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Recent Advances in Egg White Biotechnology, Microbiology, and Quality
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT International trade in egg products has increased in recent decades to meet the rising demands of a global population, the food industry, and consumers. Egg white is a rich source of proteins and peptides suitable for various food applications. Processing egg whites is important in the food industry.
Insa Mannott, Ramona Bosse, Monika Gibis
wiley +1 more source
BMC Infectious Diseases, 2018 Background The Leuconostoc mesenteroides are members of the Streptococcae family and currently has been recognized as potential pathogens. This case describes a bacteremia caused by L.
Mayra Gonçalves Menegueti +5 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Liberoid coffee (Coffea liberica group), comprising varieties of Liberica and Excelsa coffee types, is gaining attention for its unique chemical composition and sensory potential. However, its quality remains under‐optimized due to limited understanding of genotype‐specific traits and processing responses.
Noor Ariefandie Febrianto, Fan Zhu
wiley +1 more source
Revista Argentina de Microbiología, 2004 En este trabajo se efectuó un estudio microbiológico durante la deshidratación y el almacenamiento de ajo (Allium sativum L.) y de cebolla (Allium cepa L.).
S.R. Fuselli +3 more
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HeliyonThis study was conducted to confirm the effectiveness of kimchi starters (KSs) by investigating their growth characteristics. First, we assessed the growth characteristics of five lactic acid bacteria (LAB) strains (Lactococcus lactis WiKim0124 ...
Jin Yong Kang +9 more
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SELEKSI BAKTERI ASAM LAKTAT PENGHASIL EKSOPOLISAKARIDA
Jurnal Ternak Tropika, 2012 Penelitian ini bertujuan untuk mendapatkan bakteri asam laktat penghasil eksopolisakarida (EPS). 37 spesies bakteri asam laktat dari yogurt komersial, kultur indigenous dan Leuconostoc mesenteroiodes FNCC 0023 yang diseleksi kemampuannya untuk ...
Khotibul Umam Al-Awwaly, Abdul Manab
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The inhibitory activity of Lactic acid bacteria isolated from fresh cow cheese
Mljekarstvo, 2007 Lactic acid bacteria are the constituent part of milk microbial flora that could influence the safety of dairy products due production of organic acids, hydrogen peroxide, carbon dioxide and bacteriocins.
Nevijo Zdolec +4 more
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