نتایج جستجو برای: lactobacillus sp tra cheese 6

تعداد نتایج: 1096533  

Journal: :FEMS microbiology letters 2001
S A van Hijum K Bonting M J van der Maarel L Dijkhuizen

Fructosyltransferase (FTF) enzymes have been characterized from various Gram-positive bacteria, but not from Lactobacillus sp. In a screening of 182 lactobacilli for polysaccharide production only one strain, Lactobacillus reuteri strain 121, was found to produce a fructan being a levan. Here we report the first-time identification and biochemical characterization of a Lactobacillus FTF enzyme....

Journal: :ITEPA : Jurnal Ilmu dan Teknologi Pangan 2022


 This research was conducted to determine the effect of Milk Clotting Enzyme concentration from Lactobacillus rhamnosus SKG34 on quality soft cheese and that produced best cheese. used a Completely Randomized Design (CRD) with single factor (16%, 18%, 20%, 22% 24%). Each treatment repeated 3 times resulting 15 experimental units. The data were analysed by Analysis Variance (ANOVA) Test if...

Biofilm formation is a major determinant factor in development of bacterial infections. In addition, bacteria embedded in a biofilm are more resistant to antimicrobials and thus the ability of bacteria to persist and grow in a biofilm seems to be the major factor for pathogenesis and therapeutic failure. In the current study, a Lactobacillus plantarum spp was isolated from Siahmazgi cheese, tra...

Journal: :Biomedical and environmental sciences : BES 2002
Hua Wei Pertti Marnila Hannu Korhonen

OBJECTIVE To investigate how antibodies influence the fermentation of Lactobacillus GG and how Lactobacillus GG influences the biological properties of antibodies during the fermentation and storage periods. METHODS Anti-caries immune colostrum powder (IP) and control colostrum powder (CP), skimmed milk powder (SP) at concentrations of 1%, 2.5%, 5% and 10% (w/v) were added to MRS and 50 mM He...

2009
Cristiane C. P. Andrade Fernanda Mandelli Sergio Echeverrigaray Ana Paula L. Delamare

Microorganisms are an essential component of cheese, playing an important role during its manufacture and ripening. Cheese microbiota can be composed by starter cultures, group formed mainly by lactic acid bacteria (LAB) such as Lactococcus, Lactobacillus, Streptococcus, Leuconostoc and Enterococcus involved in acid production and flavor development during ripening; adjunct microbial cultures a...

Journal: :International journal of food microbiology 2009
Martin Patrick Ongol Kozo Asano

Ghee is widely produced from a traditional fermented butter-like product named mashita in western Uganda. However, no detailed studies have been done to identify the microorganisms involved in mashita fermentation. The aim of this study was to identify the microorganisms present at the end of mashita ripening using culture-dependent and culture-independent techniques. The most commonly identifi...

2017
Qinghui Mu Husen Zhang Xiaofeng Liao Kaisen Lin Hualan Liu Michael R. Edwards S. Ansar Ahmed Ruoxi Yuan Liwu Li Thomas E. Cecere David B. Branson Jay L. Kirby Poorna Goswami Caroline M. Leeth Kaitlin A. Read Kenneth J. Oestreich Miranda D. Vieson Christopher M. Reilly Xin M. Luo

BACKGROUND Systemic lupus erythematosus, characterized by persistent inflammation, is a complex autoimmune disorder with no known cure. Immunosuppressants used in treatment put patients at a higher risk of infections. New knowledge of disease modulators, such as symbiotic bacteria, can enable fine-tuning of parts of the immune system, rather than suppressing it altogether. RESULTS Dysbiosis o...

2005
M. E. Pintado F. X. Malcata

Various foods may be used to deliver probiotic bacteria into the gastrointestinal tract; one such example is Requeijão, a Portuguese whey cheese. Survival and stability of Bifidobacterium animalis strains BLC-1, Bb-12, and Bo, Lactobacillus acidophilus strains LAC-1 and Ki, L. paracasei ssp. paracasei strain LCS-1 and L. brevis strain LMG 6906 inoculated into Requeijão, when exposed to simulate...

Journal: :International journal of food microbiology 2015
Maria Diaz Beatriz del Rio Victor Ladero Begoña Redruello María Fernández Maria Cruz Martin Miguel A Alvarez

In food, the biogenic amine (BA) histamine is mainly produced by histidine decarboxylation catalysed by microbial histidine decarboxylase. The consumption of foods containing high concentrations of histamine can trigger adverse neurological, gastrointestinal and respiratory reactions. Indeed, histamine is one of the most toxic of all BAs, and is often detected in high concentration in cheese. H...

Journal: :The Journal of dairy research 2004
Cheryl Wick Uwe Nienaber Olga Anggraeni Thomas H Shellhammer Polly D Courtney

High pressure processing was investigated for controlling Cheddar cheese ripening. One-month-or 4-month-old Cheddar cheeses were subjected to pressures ranging from 200 to 800 MPa for 5 min at 25 C. The number of viable Lactococcus lactis (starter) and Lactobacillus (nonstarter) cells decreased as pressure increased. Subsequent storage of the control and pressure-treated cheeses at 10 degrees C...

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