Effect of lactic acid bacteria on fermented legumes تأثیر بکتیریا حمض اللاکتیک على البقولیات المتخمره
نویسندگان
چکیده
منابع مشابه
Antimicrobial Effect of Lactic Acid Bacteria against Common Pathogenic Bacteria
Abstract Background and Objective: Probiotics are living microorganisms that have beneficial effects on the health of digestive system. The aim of this study was to evaluate the antimicrobial ability of acidic and neutral supernatants (culture supernatant) of lactic acid bacteria against common bacterial pathogens. Meth...
متن کاملDetermination 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...
متن کاملImportance of lactic acid bacteria in Asian fermented foods
Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice wine/beer, rice cakes, and fish by producing organic acids to control putrefactive microorganisms and pathogens. These bacteria also provide a s...
متن کاملScreening and Characterization of Lactic Acid Bacteria from Fermented Milk
In this study, different strains were isolated from the fermented milk in Vellore and were subjected to preliminary screening and 45 isolates were obtained and it was characterized and examined for the presence of probiotic properties like cholesterol assimilation, exopolysaccride production and antibiotic resistance. The cholesterol assimilation ranged from 28-83%, which is significantly highe...
متن کاملPreparation of lactic acid bacteria fermented wheat-yoghurt mixtures.
BACKGROUND Tarhana, a wheat-yoghurt fermented mixture, is considered as a good source of saccharides, proteins, some vitamins and minerals. Moreover, their preparation is inexpensive and lactic acid fermentation offers benefits like product preservation, enhancement of nutritive value and sensory properties improvement. The aim of this work was to evaluate changes of some chemical parameters du...
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ژورنال
عنوان ژورنال: Journal of Agricultural Chemistry and Biotechnology
سال: 2020
ISSN: 2090-3707
DOI: 10.21608/jacb.2020.112765