Cultivation media for lactic acid bacteria used in dairy products
نویسندگان
چکیده
منابع مشابه
Determination of antibiotic resistance of lactic acid bacteria isolated from traditional Turkish fermented dairy products
In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were...
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The lactic acid bacteria (LAB) are an industrially important group of probiotic organisms that play an important role in human health by inhibiting harmful and pathogen bacteria growth, boosting immune function, and increasing resistance to infection. This study aimed to isolate, identify, and biologically characterize probiotic LAB strains from Iranian traditional dairy products. A ...
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The lactic acid bacteria Lactococcus lactis and Streptococcus thermophilus play a crucial role in the manufacture of dairy products such as cheese, buttermilk and yogurt. In this contribution, different metabolic engineering strategies are described aimed at improvement of the quality of the fermented dairy product. By increased production of diacetyl or acetaldehyde, the particular flavour of ...
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Lactic acid bacteria (LAB) form a major component of gut microbiota and are often used as probiotics for fermented foods, such as yoghurt. In this study, we aimed to evaluate immunomodulatory activity of LAB, especially that of Lactobacillus bulgaricus ME-552 (ME552) and Streptococcus thermophilus ME-553 (ME553). In vivo/in vitro assay was performed in order to investigate their effects on T ce...
متن کاملExtractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review
Lactic acid bacteria are industrially important microorganisms recognized for their fermentative ability mostly in their probiotic benefits as well as lactic acid production for various applications. Nevertheless, lactic acid fermentation often suffers end-product inhibition which decreases the cell growth rate. The inhibition of lactic acid is due to the solubility of the undissociated lactic ...
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ژورنال
عنوان ژورنال: Journal of Dairy Research
سال: 2019
ISSN: 0022-0299,1469-7629
DOI: 10.1017/s002202991900075x