... Strainsoflacticacidbacteria (LAB) isolated from various samples of matsun, yogurt and salted cheese from natural farms of Armenia were ...and probiotic ...
... native lacticacidbacteriaof yellow tail lambari (Astyanax bimaculatus) and evaluate their effect on host microbiota and gut morphology, as well as survival after experimental ...bacterial ...
... number of cases, the elimination of intestinal pathogenic bacteria in humans and animals includes the ingestion of probiotics in the diary diet (Guarner & Schaafsma 1998, Gopal et ...
... spectrum of activity and a bacteriostatic mode of action against ...relevant probiotic features as good auto-aggregation, co-aggregation ability with ...faecalis strains were also ...
... application of semi-purified bacteriocins isolated from Leuconostoc mesenteroides E 131 (44, 45), ...application of the bacteriaof the Leuconostoc strain in the meat industry is limited due ...
... Antimicrobial activity of the LAB isolates was investigated against L. innocua 2030c (Central Public Health Laboratory, Colindale, London), a tetracycline- resistant strain. Challenge studies with cold smoked fish ...
... the lacticacidbacteria that are most frequently used as ...These bacteria grow slowly in milk because they lack essential proteolytic activity and for this reason they are usually combined ...
... samples of Brazilian meat and meat products were screened by the agar overlay method for bacteriocin- producing lacticacidbacteria, using Lactobacillus sake ATCC 15521 as indicator ...
... predominance of the Enterococcus genus in sheep milk and determined their role in proteolysis during cheese ...Despite of that, there is not a focus on the probiotic potential of these ...
... number of contaminant microflora and the temperature of ...risk of a disease burst is also dependent on these variables. The use of GRAS (Generally Regarded as Safe) bioprotective ...
... total of ten lacticacid bacterial strains were isolated from the digestive tract of marine shrimp, of which three were biochemically identified as Lactobacillus plantarum, three ...
... interpretation of the fermentation profiles (Table 2) was facilitated by the use of the data base “API-WEB” (BioMérieux) in which the identification of an organism is accompanied by the following ...
... the following composition: lean beef, 25.8%; lean pork, 30.7%; lard, 15.0%; spices and additives, 1.0%; sodium chloride, 2.0% and water, 25.5%. Spices and additives were used as a commercial mixture (Sausage Mixture 314, ...
... Duration of the lag phase and maximum specific growth rate are strongly influenced by temperature of incubation (Table 1 and Figure ...increase of lag phase only for L. plantarum. The other two ...
... whey of Mozzarella cheese, soybean hydrosoluble extract and ...combination ofprobiotic/starter bacteria, fermented at two different temperatures (37 and 45 ...aim of this work was to ...
... Essence of modification of silumins boils to change of form or size of silicon crystals present as eutectic or primary ...sliding properties and high abrasion resistance of ...
... loss of nutritional, physicochemical and functional properties (VORAGEN, 1998; ORAFTI, ...hydrolysis of inulin in these formulations was more ...in probiotic petit-suisse cheese and yoghurt, ...
... group of closely related lactobacilli. Members of this group are considered to have probioticproperties and occupy different environmental ...niches. Bacteria generally sense and ...
... assessment of the effect of chemical composition on mechanical propertiesof hypereutectic AlSi17 silumin, which is expected to act as a counterpart of alloys used by automotive ...
... group of organisms involved in sour rot is known to change fruit composition as a result of the production of high levels of a wide range of undesirable metabolites including acetic ...