Studies on Pyruvic Acid Fermentation by Bacteria
نویسندگان
چکیده
منابع مشابه
Fermentation studies on Glutamic Acid Fermentation
The present study deals with the production of L Brevibacterium spp. The permeability of cells decide the extent of excretion of L which was modified using yeast extract, limitation of biotin and electropration. The amino acid concentration produced by fermentation was found to be 162mg /100 ml detected b spot in TLC. At 8 % culture density the yield was higher.(27.3mg/10 ml), 35 optimum for ma...
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Besides the production process, the product recovery must be also taken into consideration – not only because of its usually high contribution to the total process costs but also on account of the necessity of integrating it on-line into the production process if the product is inhibitory. In the case of pyruvate, some indications have been published that high extra-cellular pyruvate concentrat...
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The lactic fermentation of cereals improves the food quality through the development of flavor, enhancement of the nutritional value and shelf life, and by removing toxic or antinutritional factors of food products. Lactic acid bacteria (LAB) strains are able to improve the shelf life of several food products. The efficiency of the LAB cultures determined in in vitro assays was confirmed in bre...
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Lactic acid bacteria and bifidobacteria were screened of their ability to ferment fructooligosaccharides (FOS) on MRS agar. Of 28 strains of lactic acid bacteria and bifidobacteria examined, 12 of 16 Lactobacillus strains and 7 of 8 Bifidobacterium strains fermented FOS. Only strains that gave a positive reaction by the agar method reached high cell densities in broth containing FOS.
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The aim of this study was to determine the effects of Lactic Acid Bacteria (LAB) fermentation on the texture and organic acid of pickled cucumbers. Texture and sensory evaluation as well as a microscopic observation were performed to study the textural differences among fresh cucumber, Spontaneous fermentation (SF) cucumber and LAB Inoculating Fermentation (LABIF) cucumber. Accumulation of seve...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1961
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.35.4_313