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Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products

Author(s): Tomislav Pogačić | Dafni-Maria Kagkli | Sanja Sikora | Samir Kalit | Jasmina Havranek | Dubravka Samaržija
Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives

Author(s): Ghabbour, N. | Lamzira, Z. | Thonart, P. | Cidalia, P. | Markaoui, M. | Asehraou, A.
Microbiological Safety of Raw Milk in Khartoum State, Sudan: 1-Khartoum and Omdurman Cities

Author(s): Asmahan Azhari Ali | N.B. Irshad | S.A. Razaz | A.A. Manahil
Therapeutic effect of Streptococcus thermophilus CRL 1190-fermented milk on chronic gastritis

Author(s): Cecilia Rodríguez, Marta Medici, Fernanda Mozzi, Graciela Font de Valdez
The application of autochthonous lactic acid bacteria in white brined cheese production

Author(s): Zorica Radulović | Jelena Miočinović | Predrag Pudja | Miroljub Barać | Zorana Miloradović | Dušanka Paunović | Dragojlo Obradović
Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese

Author(s): Aljoša Trmčić | Tanja Obermajer | Andreja Čanžek Majhenič | Bojana Bogovič Matijašić | Irena Rogelj
Assessment of microbial contamination of chicken products sold in Parbhani city

Author(s): Rindhe S.N | Zanjad P. N | Doifode V.K | Siddique A. and Mendhe M.S
New Antifungal Bacteriocin-Synthesizing Strains of Lactococcus lactis ssp. lactis as the Perspective Biopreservatives for Protection of Raw Smoked Sausages

Author(s): L. G. Stoyanova | E. A. Ustyugova | T. D. Sultimova | E. N. Bilanenko | G. B. Fedorova | G. S. Khatrukha | A. I. Netrusov
Probiotics and Prebiotics: Unfolding Prospects for Better Human Health

Author(s): C.C. Ogueke | C.I. Owuamanam | N.C. Ihediohanma | J.O. Iwouno
Improvement of a synthetic lure for Anopheles gambiae using compounds produced by human skin microbiota

Author(s): Verhulst Niels | Mbadi Phoebe | Kiss Gabriella | Mukabana Wolfgang | van Loon Joop | Takken Willem | Smallegange Renate
Phylogenetic group- and species-specific oligonucleotide probes for single-cell detection of lactic acid bacteria in oral biofilms

Author(s): Quevedo Beatrice | Giertsen Elin | Zijnge Vincent | Lüthi-Schaller Helga | Guggenheim Bernhard | Thurnheer Thomas | Gmür Rudolf
Phylogenomic reconstruction of lactic acid bacteria: an update

Author(s): Zhang Zhi-Gang | Ye Zhi-Qiang | Yu Li | Shi Peng
Diversity of lactic acid bacteria of the bioethanol process

Author(s): Lucena Brigida | dos Santos Billy | Moreira João | Moreira Ana Paula | Nunes Alvaro | Azevedo Vasco | Miyoshi Anderson | Thompson Fabiano | de Morais Marcos
Antimicrobial Activity and Antibiotic Sensitivity of Three Isolates of Lactic Acid Bacteria From Fermented Fish Product, Budu

Author(s): Liasi, S. A. | Azmi, T. I. | Hassan, M. D. | Shuhaimi, M. | Rosfarizan, M. | Ariff, A. B.
Comparative proteomic analysis of Lactobacillus plantarum for the identification of key proteins in bile tolerance

Author(s): Hamon Erwann | Horvatovich Peter | Izquierdo Esther | Bringel Françoise | Marchioni Eric | Aoudé-Werner Dalal | Ennahar Saïd
Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures

Author(s): Barbara Turchi | Roberta Nuvoloni | Filippo Fratini | Francesca Pedonese | Valentina V. Ebani | Domenico Cerri
Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

Author(s): Jokovic Natasa | Vukasinovic Maja | Veljovic Katarina | Tolinacki Maja | Topisirovic L.
Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia

Author(s): Begovic Jelena | Brandsma J.B. | Jovcic B. | Tolinacki Maja | Veljovic Katarina | Meijer W.C. | Topisirovic L.
Influence of probiotic cultures addition on the properties of semi-hard ewe’s cheese

Author(s): Marijana Blažić | Blaženka Kos | Carlos A. Zalazar | Susana Bernal | Carlos Meinardi | Bojan Matijević
PROBIOTIC POTENTIALS AMONG LACTIC ACID BACTERIA ISOLATED FROM CURD

Author(s): Shruthy VV | Pavithra M | Gowri S | Ghosh Asit R
Softening and Mineral Content of Cassava (Manihot esculenta Crantz) Leaves During the Fermentation to Produce Ntoba mbodi

Author(s): S. Mokemiabeka | J. Dhellot | S.C. Kobawila | P. Diakabana | R.N. Ntietie Loukombo | A.G. Nyanga-Koumou | D. Louembe
Obtaining fermented dairy products with the yogurt culture YF-L 812

Author(s): INA VASILEAN | RODICA SEGAL | AIDA VASILE
Study of physiological properties of some probiotics in multiple cultures with mesophilic lactic acid bacteria by Flora Danica Ch. Hansen commercial starter

Author(s): DANIELA PARASCHIV | AIDA VASILE | MADALINA CONSTANTIN | ALEXANDRU CIOBANU | GABRIELA BAHRIM
Study of the combined effect of spices and marination on beef meat vacuum packaged

Author(s): DANIELA ISTRATI | OANA CONSTANTIN | AURELIA IONESCU | CAMELIA VIZIREANU | RODICA DINICĂ
Quality evaluation of the sourdough rye breads

Author(s): IULIANA BANU | INA VASILEAN | IULIANA APRODU
The effect of Lactobacillus plantarum 1A-2 and 1BL-2 inoculant on the quality of napier grass silage

Author(s): SHANTI RATNAKOMALA | RONI RIDWAN | GINA KARTINA | YANTYATI WIDYASTUTI
The Effect of Culture Medium on Metabolic and Antibacterial Activities of Probiotic Bacteria

Author(s): Mirdavoudi F | Ghaemi N | Mirpour M | Kazemi Darsanaki R
Ripening for improving the quality of inoculated cheese Rhizopus oryzae

Author(s): SOLIKAH ANA ESTIKOMAH | SUTARNO | ARTINI PANGASTUTI
CHARACTERIZATION OF LACTOCOCCUS STRAINS AND THEIR USING IN DAIRY TECHNOLOGY

Author(s): Zuzana Hladíková | Jana Smetanková | Gabriel Greif | Mária Greifová
EFFECT OF DIFFERENT ENVIRONMENTAL FACTORS ON THE GROWTH DYNAMICS OF STAPHYLOCOCCUS AUREUS IN MODEL MEDIUM

Author(s): Adriana Studeničová | Alžbeta Medveďová | Ľubomír Valík
SELECTED PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM RAW COW'S MILK

Author(s): Jana Bezeková | Monika Lavová | Miroslav Kročko | Margita Čanigová
ANTIBACTERIAL ACTIVITY OF THYME AND ROSEMARY ESSENTIAL OIL AGAINST ENTEROCOCCI ISOLATED FROM MEAT

Author(s): Viera Duckova | Margita Čanigová | Miroslav Kročko | Jana Bezeková
OENOCOCCUS OENI FROM PATAGONIAN RED WINES: ISOLATION, CHARACTERIZATION AND TECHNOLOGICAL PROPERTIES

Author(s): BRAVO-FERRADA BM, DELFEDERICO L, HOLLMANN A, VALDÉS LA HENS D,CURILÉN Y, CABALLERO A, SEMORILE L
Conjugated Linoleic Acid in Dairy Products: A Review

Author(s): L.S. Meraz-Torres | H. Hernandez-Sanchez
Evaluation Regarding the Efficacy and Safety of a Probiotic Mixture in Healthy Volunteers with Evacuation Disorders

Author(s): Guillermo Tellez | Diana Lizbeth Gomez-Galicia | Jorge Reyes-Esparza | Billy Hargis | Adriana Sandoval-Ocampo | Lourdes Rodríguez-Fragoso | Carlos A. Arjona-Canul | Martha Corbalá-Nava
Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

Author(s): Mojisola Edema | Olusola Oyewol | Oluwafunmilayo Adeniran | Olusegun Atanda
Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

Author(s): Mojisola Edema | Olusola Oyewol | Oluwafunmilayo Adeniran | Olusegun Atanda
EVALUATION OF THE GROWTH OF SELECTED LACTOBACILLI IN PSEUDOCEREAL SUBSTRATE

Author(s): Jana Pelikánová | Denisa Liptáková | Ľubomír Valík | Katarína Stančeková
CHARACTERIZATION OF LACTOCOCCUS STRAINS AND THEIR USING IN DAIRY TECHNOLOGY

Author(s): Zuzana Hladíková | Jana Smetanková | Gabriel Greif | Mária Greifová
CHANGES IN VOLATILE COMPOSITION OF KRALJEVINA WINES BY CONTROLLED MALOLACTIC FERMENTATION

Author(s): Ana JEROMEL | Stanka HERJAVEC | Sandi ORLIC | Sulejman REDŽEPOVIĆ | Mojmir Wondra
EFFECT OF MAIZE VARIETY AND BACTERIA STARTER CULTURE ON MAIZE FERMENTATION PROCESS

Author(s): Jane Beal | Felix Oghenemaro Enwa | Matthew Ikhuoria Arhewoh
Lactic Acid and Probiotic Bacteria from Fermented and Probiotic Dairy Products

Author(s): B.K.L. Karna | Virginia L. Barraquio | O. C. Emata
Non-Toxic Effect of Monascus purpureus Extract on Lactic Acid Bacteria Suggested Their Application in Fermented Foods

Author(s): Mohan-Kumari Honganoor Puttananjaiah | Mohan Appasaheb Dhale | Vijayalakshmi Govindaswamy
Heterologous protein display on the cell surface of lactic acid bacteria mediated by the s-layer protein

Author(s): Hu Shumin | Kong Jian | Sun Zhilan | Han Lanlan | Kong Wentao | Yang Pu
POTENTIAL OF CEREALS AND PSEUDOCEREALS FOR LACTIC ACID FERMENTATIONS

Author(s): Monika Kocková | Ľubomír Valík
GROWTH DYNAMIC OF EWES’ LUMP CHEESE MICROFLORA

Author(s): Alžbeta Medveďová | Ľubomír Valík | Denisa Liptáková | Anna Hudecová
COMPARISON OF OCCURENCE LACTIC ACID BACTERIA IN CHOSEN YOGURTS

Author(s): Libuša Lengyelova | Dagmar Kozelová | Ľudmila Trstenovičová | Silvia Pinterová
EFFECT OF AERO-/ANAEROBIOSIS ON DECARBOXYLASE ACTIVITY OF SELECTED LACTIC ACID BACTERIA

Author(s): Leona Buňková | František Buňka | Eva Pollaková | Tereza Podešvová | Vladimír Dráb | Stanislav Kráčmar
New trends and challenges in lactic acid production on renewable biomass

Author(s): Đukić-Vuković Aleksandra J. | Mojović Ljiljana V. | Pejin Dušanka | Vukašinović-Sekulić Maja | Rakin Marica | Nikolić Svetlana | Pejin Jelena
Study of Lactobacillus as Probiotic Bacteria

Author(s): J Nowroozi | M Mirzaii | M Norouzi
Isolation and characterization of Lactic Acid Bacteria from shrimp biowaste (Peanus monodon)

Author(s): Kandra Prameela1*, Challa Murali Mohan1, P.V Smita1, S. Santosh Kumar1, R.Sreelatha1 and K.P.J. Hemalatha2
Partial purification and chatecterization of bacteriocin produced by Lactobacillus plantarum and its antibacterial activity

Author(s): Kandra Prameela1*, Challa Murali Mohan1, P.V Smita1, S. Santosh Kumar1, R.Sreelatha1 and K.P.J. Hemalatha2
MICROBIOLOGICAL EVOLUTION OF DACIA SAUSAGE, A DRY CURED ROMANIAN SAUSAGE

Author(s): Ana Maria Simion Ciuciu | Javier Carballo | Petru Alexe
The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production

Author(s): Waldemar Gustaw | Monika Kordowska-Wiater | Justyna Kozioł
Sensory Evaluation of grape yogurt with added calcium and zinc

Author(s): Ivani de Carvalho | Marinêz de Souza | Ornella Maria Porcu
Phenolic compounds of grape extract (Vitis labrusca) and their action on lactic acid bacteria

Author(s): Sheila L. Scher | Renata H. Barros Fuchs | Gisele T. de S. Sora | Laura P. Mardigan | Angela Kwiatkowski
Antimicrobial Activity of Selected Probiotic Bacteria Isolated from Sudanese Traditional Dairy Product Rob

Author(s): Aymen M. Mohammed Salih | Zolfgar Ramdan Hassan | Sulieman Mohamed El Sanousi
The proceedings of the Tenth Symposium on Lactic Acid Bacteria

Author(s): Hill Colin | Kleerebezem Michiel | Kok Jan
Systems biology of lactic acid bacteria: a critical review

Author(s): Teusink Bas | Bachmann Herwig | Molenaar Douwe
Investigation of the adaptation of Lactococcus lactis to isoleucine starvation integrating dynamic transcriptome and proteome information

Author(s): Dressaire Clémentine | Redon Emma | Gitton Christophe | Loubière Pascal | Monnet Véronique | Cocaign-Bousquet Muriel
Lactococci and lactobacilli as mucosal delivery vectors for therapeutic proteins and DNA vaccines

Author(s): Bermúdez-Humarán Luis | Kharrat Pascale | Chatel Jean-Marc | Langella Philippe
Importance of lactic acid bacteria in Asian fermented foods

Author(s): Rhee Sook | Lee Jang-Eun | Lee Cherl-Ho
Lactic Acid Bacteria Enriched from Human Gastric Biopsies

Author(s): Elias Hakalehto | Terttu Vilpponen-Salmela | Kristiina Kinnunen | Atte von Wright
An overview of lactic acid bacteria

Author(s): Department of Applied Chemistry, Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), 40450 Shah Alam, Selangor, Malaysia
Effects of shrimp chitosan on shelf life extension of orange

Author(s): Abdullah Al Bashir 1 , M Khorshed Alam2 , M Mahbood Hossain Khan 1 , M Alam Morshed *1, 3 , Mirza Golam Sarwar 1
Effects of two Lactobacillus strains on lipid metabolism and intestinal microflora in rats fed a high-cholesterol diet

Author(s): Xie Ning | Cui Yi | Yin Ya-Ni | Zhao Xin | Yang Jun-Wen | Wang Zheng-Gen | Fu Nian | Tang Yong | Wang Xue-Hong | Liu Xiao-Wei | Wang Chun-Lian | Lu Fang-Gen
Antiobesity and lipid-lowering effects of Bifidobacterium spp. in high fat diet-induced obese rats

Author(s): An Hyang | Park Shin | Lee Do | Kim Jung | Cha Min | Lee Si | Lim Hyung | Kim Kyung | Ha Nam
Effect of Packaging Conditions on Shelf-Life of Mortadella Made with Citrus Fibre Washing Water and Thyme or Rosemary Essential Oil

Author(s): Manuel Viuda-Martos | Yolanda Ruiz-Navajas | Juana Fernández-López | José Angel Pérez-Álvarez
The possibility of lactic acid fermentation in the triticale stillage

Author(s): MILICA MARKOVIĆ | SINIŠA MARKOV | DUŠANKA PEJIN | LJILJANA MOJOVIĆ | MAJA VUKAŠINOVIĆ | JELENA PEJIN | NATAŠA JOKOVIĆ
Techniques de séchage des starters lactiques et mécanismes affectant la viabilité cellulaire suite à la lyophilisation

Author(s): Coulibaly, I. | Dubois-Dauphin, R. | Danthine, S. | Majad, L. | Mejoub, T. | Destain, J. | Béra, F. | Wathelet, JP. | Thonart, P.
Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures

Author(s): Barbara Turchi | Roberta Nuvoloni | Filippo Fratini | Francesca Pedonese | Valentina V. Ebani | Domenico Cerri
Production of Nigerian Nono Using Lactic Starter Cultures

Author(s): I.A. Adesokan | B.B. Odetoyinbo | Y.A. Ekanola | R.E. Avanrenren | S. Fakorede
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