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[PDF] Top 20 Probiotic properties of endemic strains of lactic acid bacteria

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Probiotic properties of endemic strains of lactic acid bacteria

Probiotic properties of endemic strains of lactic acid bacteria

... Strains of lactic acid bacteria (LAB) isolated from various samples of matsun, yogurt and salted cheese from natural farms of Armenia were ...and probiotic ... See full document

7

Selection of autochtone probiotic for Astyanax bimaculatus

Selection of autochtone probiotic for Astyanax bimaculatus

... native lactic acid bacteria of yellow tail lambari (Astyanax bimaculatus) and evaluate their effect on host microbiota and gut morphology, as well as survival after experimental ...bacterial ... See full document

8

Effect of Lactobacillus sp. isolates supernatant on Escherichia coli O157:H7 enhances the role of organic acids production as a factor for pathogen control

Effect of Lactobacillus sp. isolates supernatant on Escherichia coli O157:H7 enhances the role of organic acids production as a factor for pathogen control

... 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 ... See full document

7

Isolation and characterization of bioactive compounds produced by lactic acid bacteria

Isolation and characterization of bioactive compounds produced by lactic acid bacteria

... 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 ... See full document

16

Bacteriocins produced by lactic acid bacteria: A review

Bacteriocins produced by lactic acid bacteria: A review

... application of semi-purified bacteriocins isolated from Leuconostoc mesenteroides E 131 (44, 45), ...application of the bacteria of the Leuconostoc strain in the meat industry is limited due ... See full document

13

Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon

Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon

... 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 ... See full document

7

Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks

Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks

... the lactic acid bacteria 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 ... See full document

9

M AT E R I A L S A N D M E T H O D S Meat and meat products

M AT E R I A L S A N D M E T H O D S Meat and meat products

... samples of Brazilian meat and meat products were screened by the agar overlay method for bacteriocin- producing lactic acid bacteria, using Lactobacillus sake ATCC 15521 as indicator ... See full document

6

Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk

Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk

... 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 ... See full document

9

Modelling Antagonic Effect of Lactic Acid Bacteria Supernatants on Some Pathogenic Bacteria

Modelling Antagonic Effect of Lactic Acid Bacteria Supernatants on Some Pathogenic Bacteria

... 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 ... See full document

8

In vitro selection of bacteria with potential for use as probiotics in marine shrimp culture

In vitro selection of bacteria with potential for use as probiotics in marine shrimp culture

... total of ten lactic acid bacterial strains were isolated from the digestive tract of marine shrimp, of which three were biochemically identified as Lactobacillus plantarum, three ... See full document

7

MATERIAL AND METHODS Bacterial strains and growth conditions

MATERIAL AND METHODS Bacterial strains and growth conditions

... 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 ... See full document

6

INCORPORATION OF NISIN IN NATURAL CASING FOR THE CONTROL OF SPOILAGE MICROORGANISMS IN VACUUM PACKAGED SAUSAGE Joyce Regina de Barros

INCORPORATION OF NISIN IN NATURAL CASING FOR THE CONTROL OF SPOILAGE MICROORGANISMS IN VACUUM PACKAGED SAUSAGE Joyce Regina de Barros

... 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, ... See full document

8

Modelling the growth of lactic acid bacteria at different temperatures

Modelling the growth of lactic acid bacteria at different temperatures

... 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 ... See full document

11

The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage

The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage

... whey of Mozzarella cheese, soybean hydrosoluble extract and ...combination of probiotic/starter bacteria, fermented at two different temperatures (37 and 45 ...aim of this work was to ... See full document

11

The modification process of AlSi21CuNi silumin and its effect on change of mechanical properties of the alloy

The modification process of AlSi21CuNi silumin and its effect on change of mechanical properties of the alloy

... 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 ... See full document

4

Flávia Daiana MONTANUCI1, Tatiana Colombo PIMENTEL1 , Sandra GARCIA

Flávia Daiana MONTANUCI1, Tatiana Colombo PIMENTEL1 , Sandra GARCIA

... 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, ... See full document

13

COMPARATIVE ANALYSIS OF TWO COMPONENT SIGNAL TRANSDUCTION SYSTEMS OF THE LACTOBACILLUS ACIDOPHILUS GROUP

COMPARATIVE ANALYSIS OF TWO COMPONENT SIGNAL TRANSDUCTION SYSTEMS OF THE LACTOBACILLUS ACIDOPHILUS GROUP

... group of closely related lactobacilli. Members of this group are considered to have probiotic properties and occupy different environmental ...niches. Bacteria generally sense and ... See full document

11

Statistical Assessment of the Effect of Chemical Composition on Mechanical Properties of Hypereutectic AlSi17CuNiMg Silumin

Statistical Assessment of the Effect of Chemical Composition on Mechanical Properties of Hypereutectic AlSi17CuNiMg Silumin

... assessment of the effect of chemical composition on mechanical properties of hypereutectic AlSi17 silumin, which is expected to act as a counterpart of alloys used by automotive ... See full document

4

Microbial ecology of sour rotten grapes and their influence on chemical and sensorial wine quality

Microbial ecology of sour rotten grapes and their influence on chemical and sensorial wine quality

... 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 ... See full document

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