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Application of Bifidobacterium animalis subsp. lactis as Starter Culture for Fermentation of Baltic Herring (Clupea harengus membras) Mince
animalis subsp. lactis Fermentation of Baltic Herring
2016/6/2
Fish is a well-known source of proteins, minerals, fat-soluble vitamins, antioxidants and other bio-active ingredients. Fish and its processing by-products are relatively cheap raw materials however s...
Suitability of Cassava Starch as a Gelling Agent for the in vitro Culture of Banana Plantlets
Cassava Starch Banana Plantlets
2016/6/2
In this study, the suitability of cassava starch for the in vitro culture of banana tissues was investigated. A combination of cassava starch and agar was used as a solidifying agent as against pure c...
Sugarcane Juice as an Alternative Carbon Source for in vitro Culture of Plantains and Bananas
Alternative Carbon vitro Culture
2016/6/1
The suitability of sugarcane juice for the in vitro culture of bananas and plantains was investigated in this study. Two concentrations of sugar cane juice 5, 10% and 30 g L-1 laboratory sucrose were ...
Application of quantitative approach focused on the competition of lactic acid bacteria culture with coagulase-positive staphylococci under the conditions related to artisanal cheese fermentation
Staphylococcus aureus lactic acid bacteria growth competition surface methodology
2014/2/26
A quantitative analysis of Staphylococcus aureus growth was carried out in milk fermented with the mesophilic mixed-strain culture of lactic acid bacteria (LAB), in relation to the conditions prevaili...
Culture Optimization and Amino Acid Composition of Cr-Enriched Mycelia of Pleurotus cornucopiae SD-01
chromium(III) Cr-enrichment Pleutorus cornucopiae SD-01 culture optimization amino acid composition
2010/8/11
Chromium(III) is an essential trace element for humans and animals. Pleutorus cornucopiae SD-01 is a nutritional and functional mushroom containing many kinds of bioactive ingredients. The aims of thi...
New Polysaccharide Compounds Derived from Submerged Culture of Ganoderma lucidum and Lycium barbarum
Ganoderma lucidum Lycium barbarum polysaccharide compounds free radical scavenging activity
2010/8/11
Lycium barbarum and Ganoderma lucidum, highly valued Chinese medicinal fruit and mushroom, have attracted more and more attention because of the antitumour activities they have shown, and polysacchari...
Methods for Culture-Independent Identification of Lactic Acid Bacteria in Dairy Products
culture-independent identification molecular methods lactic acid bacteria dairy products
2010/8/11
Culture-independent molecular tools have been introduced into food microbiology during the last ten years. Most of them are based on the amplification of a bulk bacterial DNA extracted directly from a...
Selection of a Culture Medium for Reducing Costs and Enhancing Biomass and Intracellular Polysaccharide Production by Agaricus blazei AB2003
Agaricus blazei intracellular polysaccharide mycelial growth
2009/8/10
A practical medium for reducing costs and enhancing both biomass and intracellular polysaccharide (IPS) production by a newly screened Agaricus blazei AB2003 has been selected. The results show that I...
Biotransformation of (R)-(+)-Limonene by the Psychrotrophic Fungus Mortierella minutissima in H2O2-Oxygenated Culture
biotransformation hydrogen peroxide limonene Mortierella
2009/8/10
The aim of the present work is to investigate an integration of a microbial reaction system for the oxidation of limonene using a psychrotrophic strain with an unconventional oxygenation of the cultur...
Characterization of Stimulatory Effect of Wasabi Leafstalk (Wasabia japonica MATSUM.) Extract on Bone Calcification in Mouse Calvaria Tissue Culture
bone calcification wasabi leafstalk calcium
2009/7/7
The stimulatory effect of wasabi leafstalk (Wasabia japonica MATSUM.) extract on bone calcification in mouse calvaria tissue culture in vitro was characterized. The extract had an appreciable effect o...
Effect of Kurozu (Brewed Rice Vinegar) on Maintenance of Primary Culture of Rat Hepatocytes
kurozu vinegar rat
2009/7/7
Kurozu is a brewed rice vinegar prepared by a traditional method in Kagoshima prefecture, Japan, and is regarded as a healthful food. The effects of the non-volatile components obtained from Kurozu (t...
Optimization of Culture Conditions for Lichen Usnea ghattensis G. Awasthi to Increase Biomass
lichen usnic acid lipid peroxidation
2009/6/24
The aim of this study is to optimize the culture conditions for lichen Usnea ghattensis G. Awasthi in order to increase biomass and antioxidant metabolite production. The cultured lichen consisted of ...
Kefiran Production by Lactobacillus kefiranofaciens under the Culture Conditions Established by Mimicking the Existence and Activities of Yeast in Kefir Grains
kefiran polysaccharide Lactobacillus kefiranofaciens lactic acid bacteria
2009/6/18
Kefiran production by Lactobacillus kefiranofaciens alone under the culture conditions established by mimicking the presence and activities of yeast cells in kefir grains was investigated. When the pH...
Comparison of Traditional Culture Method with DOX System for Detecting Coliform and Escherichia coli from Vegetables
dissolved oxygen DOX coliform
2009/6/17
The methods of sanitary inspection performed primarily by traditional culture methods are time consuming, laborious, and require complicated laboratory techniques. A number of instrumental methods hav...
Absorption of Calcium and Magnesium to the Fruit Body of Aragekikurage（Auricularia polytricha（Mont.）Sacc.）from Sawdust Culture Media Supplemented with Calcium and Magnesium Salts
Aragekikurage (Auricularia polytricha) mycelial growth Mg-Ca-supplementation
2009/6/17
Auricularia polytricha was incubated in potato-sucrose-agar (PSA) and in a sawdust medium supplemented with Ca or Mg salts. The mycelia grew well on the PSA supplemented with Ca sulfate, Ca phosphate,...