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Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
beef dihydroquercetin linalool biogenic amines
2016/2/23
The quality of minced beef was improved. Combinations of modified atmosphere packaging (MAP) and vacuum packaging (VP) with lactic acid (LA), dihydroquercetin (DHQ) and linalool (LIN) mixes were used ...
Attributes of Low-Fat Yogurt and Kareish Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria
Kareish Cheese Made Low-Fat Yogurt
2016/6/2
To improve properties of low-fat yoghurt and kariech cheese, two mixed cultures of Exopolysaccharide (EPS)-producing Lactic Acid Bacteria (LAB) were used to manufacture them. To study the activity of ...
Isolation of Lactic Acid Bacteria from Some Traditional Saudi Food
Traditional Saudi Food Acid Bacteria
2016/6/1
Presently many dairy products are being used in Saudi Arabia. Monitoring and isolation of bacterial activity is of highly significance to sustainable health problems and issues. The objective of the s...
Modelling the Effect of Different Substrates and Temperature on the Growth and Lactic Acid Production by Lactobacillus amylovorus DSM 20531T in Batch Process
amylolytic lactic acid bacterium Lactobacillus amylovorus glucose sucrose starch batch process cultivation temperature
2010/12/21
Amylolytic lactic acid bacterium Lactobacillus amylovorus DSM 20531T utilised glucose,
sucrose and starch as a sole carbon and energy source. The three substrates were completely
depleted from MRS m...
Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria
antimicrobial activity bacteriocins lactic acid bacteria probiotics starter cultures
2010/12/21
The antimicrobial activity of industrially important lactic acid bacteria as starter cultures
and probiotic bacteria is the main subject of this review. This activity has been attributed
to the prod...
The Use of Response Surface Methodology in Optimization of Lactic Acid Production: Focus on Medium Supplementation, Temperature and pH Control
lactic acid whey cheese nitrogen sources response surface methodology medium optimization
2010/10/14
Two response surface methodologies involving central composite designs have been
successfully applied to evaluate the effect of cheese whey, corn steep liquor, ammonium
sulphate, temperature and pH ...
Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods
Physical Cultural Parameters Bacteriocins Lactic Acid Bacteria Indian Fermented Foods
2010/11/8
Lactic Acid Bacteria (LAB) predominates the micro flora of fermented products. They produce metabolites that inhibit the growth of food-borne pathogens and spoilage microorganisms. The objectives of t...
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...
Selective Proliferation of Lactic Acid Bacteria and Accumulation of Lactic Acid during Open Fermentation of Kitchen Refuse with Intermittent pH Adjustment
lactic acid kitchen refuse open fermentation
2009/7/8
When minced and autoclaved model kitchen refuse was inoculated with a small amount of non-autoclaved model kitchen refuse as seed culture, incubated at 37°C for 3-5 days and intermittently pH neutrali...
Comparison of Amylomyces rouxii and Rhizopus oryzae in Lactic Acid Fermentation of Potato Pulp
pectic substances polygalacturonase look-pang
2009/6/18
Amylomyces rouxii, the filamentous fungus widely used in the production of Asian fermented foods, is closely related to certain strains of Rhizopus oryzae secreting lactic acid. Among seven strains of...
Analysis of Lactic Acid Bacterial Flora during Miso Fermentation
microflora Miso bacteriocin fermentation lactic
2009/6/17
This article describes a microbiological study of lactic acid bacteria involved in the fermentation process of Miso. The bacteria were counted and isolated from Miso during fermentation and, based on ...
Production of L-Lactic Acid by Simultaneous Saccharification and Fermentation Using Unsterilized Defatted Rice Bran as a Carbon Source and Nutrient Components
L-lactic acid rice bran nitrogen source
2009/6/10
On the basis of growth rate at low pH, yield of lactic acid from glucose, and optical purity of lactic acid produced, we selected lactic acid bacteria favorable for production of optically pure L-lact...
Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods
Study of Physical Cultural Parameters
2016/5/31
Lactic Acid Bacteria (LAB) predominates the micro flora of fermented products. They produce metabolites that inhibit the growth of food-borne pathogens and spoilage microorganisms. The objectives of t...
Fermentation of Jerusalem Artichoke with or without Lactic Acid Bacteria Starter Cultures
Leuconostoc mesenteroides Lactobacillus casei lactic acid bacteria
2009/5/31
The present study investigated the fermentation of Jerusalem artichoke with or without the addition of Leuconostoc mesenteroides, Lactobacillus casei, or Lactococcus lactis as a starter. Seasoning bri...
Swelling of Packaged Mamakari Fish in Vinegar by Lactic Acid Bacteria
Lactobacillus brevis Swelling Organic acid
2009/4/8
The swelling phenomenon of packages containing Mamakari fish treated with vinegar seasoning was observed. Analysis of the swollen sample revealed lactic acid bacteria but not in a normal sample, and t...