Characteristics of Butyric Acid Bacteria from Olives
نویسندگان
چکیده
منابع مشابه
Characteristics of Coliform Bacteria from Olives.
Coliform bacteria have long been associated with a "gassy" deterioration of olives. This deterioration may be characterized by the formation of blisters, resulting from accumulation of gases which separate the skin from the flesh of the olives or by the formation of fissures directly under the skin which may extend to the pit of the fruit as shown in Plate 1. The decomposition is not confined t...
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Background: Lactic Acid Bacteria are a group of Gram-positive bacteria which are widely used in the food industry as organic ferments called starter cultures. In this study, Enterococcus faecium, Leuconostoc mesenteroides, Lactococcus lactis, Weissella paramesenteroides, and Lactiplantibacillus plantarum isolated from Moroccan table olives were tested for their acquisition of probiotic and tech...
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Antimicrobial agents occasionally cause certain adverse effects, such as diarrhea and loose stool, by altering the composition of the intestinal flora. Antibiotic-resistant lactic acid bacteria are used to prevent these adverse effects. Although these bacteria are not resistant to several recently introduced antimicrobial agents, bacterial preparations are still sometimes prescribed concomitant...
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Preliminary investigations have shown that Clostridium acetobutylicum and related butyric-acid butyl-alcohol bacteria, fail to develop in a synthetic medium containing only ammonium sulphate, inorganic salts and glucose. These results suggest that perhaps the organisms require complex nitrogen compounds or some specific growth factor. Wood, Tatum and Peterson (1937), Wood, Andersen and Werkman ...
متن کاملconjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb
گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
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ژورنال
عنوان ژورنال: Journal of Bacteriology
سال: 1943
ISSN: 0021-9193,1098-5530
DOI: 10.1128/jb.46.4.315-322.1943