[PDF] Top 20 Advances on the Probiotic Function of Fermented Lactic Acid Bacteria
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Advances on the Probiotic Function of Fermented Lactic Acid Bacteria
... [3] Lee J, Yun H S, Cho K W, et al. Evaluation of probiotic characteristics of newly isolated Lactobacillus spp.: Immune modulation and longevity[J]. International Journal of Food Microbiology, 2011,148(2):80-86. ... See full document
5
Exploration of probiotic potential in indigenous lactic acid bacteria
... Lactic acid bacteria are a heterogeneous group of bacteria that occur naturally in several raw materials ...products, fermented vegetables, fermented dough’s, cheese, alcoholic ... See full document
6
Probiotic properties of lactic acid bacteria isolated from animal sources
... Probiotic bacteria are usually associated with milk and milk products, which provide supplements in maintaining beneficial microbial balance intestine (Isolauri, ...2001). Probiotic is the group of ... See full document
5
Fermentation Of Tigernut By Lactic Acid Bacteria And Tigernut-Milk Drink Fermentation By Lactic Acid Bacteria As A Potential Probiotic Product
... acid bacteria have the ability to dominate other bacteria involved in natural ...(2014), lactic acid bacteria were involved in natural fermentation of tigernut- milk ... See full document
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Profiling of conjugated linoleic acid produced by probiotic lactic acid bacteria isolated from dairy products
... and probiotic ingredients is gaining a huge impact in the food ...existing lactic acid rbon and nitrogen sources using Phenotypic screening for production of conjugated linoleic ...their acid ... See full document
6
Characterization of Lactobacillus Strains Isolated from Bovine Raw Milk for Probiotic and Technological Properties
... twelve probiotic strains are able to acidify the milk. In fact, the acid production following the pH decrease presents a specific aroma and expands the susceptibility of some organisms such as foodborne ... See full document
15
Genomics and Phylogeny of Probiotic Lactic Acid Bacteria Used in Industry.
... and function, and that a specific approach should be considered to understand how these bacteria impact vaginal health and determine how to approach the development of probiotic products for women’s ... See full document
281
Comparative proteomic analysis of a potentially probiotic Lactobacillus pentosus MP-10 for the identification of key proteins involved in antibiotic resistance and biocide tolerance
... pentosus MP- 33 10, a potentially probiotic lactic acid bacteria isolated from brines of naturally 34 fermented Aloreña green table olives, exposed to sub-lethal concentrations of antibi[r] ... See full document
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BIOCHEMICAL AND MOLECULAR IDENTIFICATION OF LACTIC ACID BACTERIA ISOLATED FROM CAMEL MILK IN TUNISIA
... In arid regions, camel milk is considered as one of the most important source of dairy products for human diet with potential therapeutic effects. Recent studies showed that camel milk is a natural source for probiotics ... See full document
5
CONVENTIONAL AND MOLECULAR CHARACTERIZATION OF SELECTED LACTIC ACID BACTERIA FROM FERMENTED CORN GRUEL (OGI) AND FERMENTED MILK (NONO)
... comprise probiotic characteristics and is applied as a prominent base for dietary ...the Lactic acid bacteria ...producing Lactic acid as their core fermentation end product ... See full document
7
Influence of lactic acid bacteria, probiotic cultures and pH value in fermented yoghurt drink to sensory quality
... to fermented milk ...of fermented milk product Yoghurt Drink with diff erent fl avour were analyzed dur- ing the whole expiration period (28 ...time lactic acid bacteria and Bifi ... See full document
14
Fermented camel milk: A Review on its bio-functional properties
... several lactic acid bacteria from raw camel milk obtained from Arabian Camels of ...isolated lactic acid bacteria like Lactobacillus fermentum and Lactobacillus plantarum showed ... See full document
7
Importance of lactic acid bacteria in Asian fermented foods
... of acid-forming bacteria is large in traditional brewing, whereas it is relatively meager in the industrial ...brewing, lactic acid is the major organic acid produced, whereas ... See full document
13
Selective enumeration of dairy based strains of probiotic and lactic acid bacteria
... these bacteria, especially probiotic strains, is paramount to our understanding of their physiological ...amongst probiotic strains and LAB is essential from the perspective of selection and ... See full document
11
Functional Characterization of Bifidobacteria of Human Origin: A Case Study by the Students of Food Science and Technology of the University of Foggia (Southern Italy)
... to lactic and acetic acids through the F6PPK-pathway (fructose-6-phosphate phosphoketolase) ...in fermented food products and possess GRAS (Generally recognized as safe) and QPS (Qualified presumption of ... See full document
10
Probiotic Potential of Autochthone Microbiota from São Jorge and Parmigiano Reggiano Cheeses
... Hence, with the purpose of analyzing the probiotic potential of autochthone bacteria from São Jorge and Parmigiano-Reggiano cheeses, lactic acid bacteria isolated from both products were[r] ... See full document
8
Non Toxic Effect of Monascus purpureus Extract on Lactic Acid Bacteria Suggested Their Application in Fermented Foods
... Sterile, debraned and cooked rice was inoculated with 5% (v/w) seed culture of M. purpureus in 500 ml conical flasks. The inoculum was incubated at 30˚C in a slanting position for 14 days with intermittent shaking of the ... See full document
7
The Effect of Different Freeze Dried Formulations on The Viability of Lactic Acid Bacteria In Lactose-Free Yogurt Production
... of lactic acid in the fermented substrate throughout ...the lactic acid bacteria as growth was correlated with the production of lactic ...for acid production in ... See full document
8
BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA ISOLATED FROM TRADITIONAL FERMENTED FOOD
... tested shows that it is protein or peptide compound. The inhibitory activity of cell free supernatant was also inactivated by addition of α-amylase which showed that this bacteriocin consist of glucidic moieties. The ... See full document
6
The BIOSURFACTANT AND ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA ISOLATED FROM DIFFERENT SOURCES OF FERMENTED FOODS
... The ability to reduce the surface tension is another criterion used to determine the effectiveness of a surfactant. For instance, a good surfactant can reduce the surface tension of water from 72.2 to 35.0 mN/m (36). ... See full document
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