Technological characterization of lactococci isolated from traditional Chinese fermented milks
نویسندگان
چکیده
منابع مشابه
Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods.
Eleven Lactobacillus plantarum strains isolated from traditional Chinese fermented foods were investigated for their in vitro scavenging activity against hydroxyl and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals, and their resistance to hydrogen peroxide. L. plantarum C88 at a dose of 10(10) CFU/ml showed the highest hydroxyl radical and DPPH scavenging activities, with inhibition rates o...
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Lactobacillus paracasei N1115 is a new strain with probiotic properties isolated from traditional homemade dairy products in Inner Mongolia, China. Here, we report the complete genome sequence of L. paracasei N1115, which shows high similarity to the well-studied probiotic Lactobacillus rhamnosus GG, and 3 structures turned out to be inversions, according to the colinearity analysis of the BLAS...
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1 Institution of Argo-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China 2 College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China + These authors contributed to the paper equally. *Corresponding author, Jianzhong Zhou, Institution of Argo-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China, ...
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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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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2011
ISSN: 0022-0302
DOI: 10.3168/jds.2010-3738