Sourdough is an old example of a natural starter composed mixture flour, water, and metabolites produced by naturally occurring lactic acid bacteria yeasts that influence bread aroma. In this work, four types sourdough were used to prepare bread: one with yeast beer three yeasts. The physicochemical parameters (pH, moisture, water activity, organic acids) the sourdoughs assessed. Lactic, acetic...

The antibacterial effects of a 3% solution of lactic acid at 55 degrees C were assessed, by examining aerobic bacterial growth on artificially-inoculated pork fat and lean tissue. Discs of fat or lean tissues, each of 10 cm2 surface area, were aseptically excised from pork Longissimus dorsi muscle and inoculated with the cold tolerant pathogens Listeria monocytogenes 4b Scott A no. 3, Yersinia ...

The purpose of this study was to investigate the therapeutic effects of propolis on biochemical and microbiological parameters in muscle tissues of carp (Cyprinus carpio, Linnaeus 1758) exposed to arsenic. A sublethal concentration of arsenic (0.01 ppm) and/or 0.01 ppm propolis were administered to fish for seven days. Biochemical parameters [pH, lactic acid, total volatile basic nitrogen (TVB-...

The purpose of this study was to investigate the therapeutic effects of propolis on biochemical and microbiological parameters in muscle tissues of carp (Cyprinus carpio, Linnaeus 1758) exposed to arsenic. A sublethal concentration of arsenic (0.01 ppm) and/or 0.01 ppm propolis were administered to fish for seven days. Biochemical parameters [pH, lactic acid, total volatile basic nitrogen (TVB-...

A variety of lactic acid bacteria contain rudimentary electron transport chains that can be reconstituted by the addition of heme and menaquinone to the growth medium. These activated electron transport chains lead to higher biomass production and increased robustness, which is beneficial for industrial applications, but a major concern when dealing with pathogenic lactic acid bacteria.

Citation: Kralik P, Babak V and Dziedzinska R (2018) The Impact of the Antimicrobial Compounds Produced by Lactic Acid Bacteria on the Growth Performance of Mycobacterium avium subsp. paratuberculosis. Front. Microbiol. 9:638. doi: 10.3389/fmicb.2018.00638 The Impact of the Antimicrobial Compounds Produced by Lactic Acid Bacteria on the Growth Performance of Mycobacterium avium subsp. paratuber...

Four strains of lactic acid bacteria were investigated to determine if a relationship exists between accumulation of compatible solutes and the ability of cells to survive drying. Betaine was the major solute found in these lactic acid bacteria subjected to salt stress. Survival of cultures subjected to drying was considerably enhanced when this solute was accumulated by cells.

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.

Lactic acid bacteria are widely used throughout the world, empirically or deliberately, in the manufacturing of several food and feed stuffs, including milk products (such as cheese, butter, yoghurt, buttermilk, etc.), fermented vegetables (pickles, olives and sauerkraut), sausages, sourdough bread and silage, due to their ability to convert sugars into lactic acid. Of these, dairy products are...