Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect
نویسندگان
چکیده
Isolation and identification of lactic acid bacteria from fermented meat products evaluation their antimicrobial effect | Sevim Feyza Erdoğmuş, Uğur Cengiz Erişmiş, Cevdet Uğuz Agricultural Journals
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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چکیده ندارد.
15 صفحه اولIdentification and Characterization of Lactic Acid Bacteria Isolated from Iranian Traditional Dairy Products
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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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...
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Indonesia has many kind of fermented foods such as tempe, fermented rice, fermented cassava, and fermented vegetable. Lactic acid bacteria that can produce β glycosidase most likely in the fermented foods from plants materials. The objectives of the research were to isolate lactic acid bacteria producing β glucosidase enzyme from Indonesian fermented foods and identify the isolates to their spe...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2021
ISSN: ['1805-9317', '1212-1800']
DOI: https://doi.org/10.17221/222/2020-cjfs