Effect of Maize Flour and Lactobacillus acidophilus Towards Save Tempe Soybean
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چکیده
منابع مشابه
Safety and protective effect of Lactobacillus acidophilus and Lactobacillus casei used as probiotic agent in vivo
The protective effect of Lactobacillus acidophilus and Lactobacillus casei, isolated from fresh cow milk, was studied in vivo. Toxicological data of rat serum revealed that the Lactobacillus isolates had liver improvement functions. Serum alanine aminotransferase (ALT) activities of the rats dosed with Lactobacillus isolates alone were lower (15.50 and 18.27 iu/l) than the control. There was a ...
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The spent culture supernatant of the human Lactobacillus acidophilus strain LB produces an antibacterial activity against a wide range of gram-negative and gram-positive pathogens. It decreased the in vitro viability of Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, Shigella flexneri, Escherichia coli, Klebsiella pneumoniae, Bacillus cereus, Pseudomonas aeruginosa, and E...
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Characterization of Rhamnosidases from Lactobacillus plantarum and Lactobacillus acidophilus.
Lactobacilli are known to use plant materials as a food source. Many such materials are rich in rhamnose-containing polyphenols, and thus it can be anticipated that lactobacilli will contain rhamnosidases. Therefore, genome sequences of food-grade lactobacilli were screened for putative rhamnosidases. In the genome of Lactobacillus plantarum, two putative rhamnosidase genes (ram1(Lp) and ram2(L...
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Bioconversion of aglycone-formed isoflavones from glycoside-formed isoflavones by commercial lactic acid bacteria in fermented soybean paste was evaluated. Enterococcus faecium KCTC 13410 showed the most resistant capacity and Lactobacillus acidophilus KCTC 3925 had a sensitive susceptibility at a high NaCl concentration (13.2%) in fermented soybean paste. Among the 5 strains tested, Lac. acido...
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ژورنال
عنوان ژورنال: Proceeding International Conference on Science and Engineering
سال: 2020
ISSN: 2598-232X,2597-5250
DOI: 10.14421/icse.v3.540