logo

PDF Selection of new lactic acid bacteria strains

If you want to confirm some technical details before you order,
just need to send a message or e-mail: [email protected].
Then our professional sales staff will contact you within 2 hours.

(PDF) Production of phenyllactic acid by lactic acid .

FEMS Microbiology Letters 233 (2004) 289–295 www.fems-microbiology.org Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation Francesca Valerio, Paola Lavermicocca *, Michelangelo Pascale, Angelo Visconti Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Viale Einaudi 51 ...

Probiotic Properties of Lactic Acid Bacteria Isolated From .

Probiotic bacteria were isolated from different traditional fermented foods as, there are several such foods which are not well explored for their probiotic activities. Hence the present study was conducted to find the potential of lactic acid bacteria (LAB) as probiotics which were isolated from the sap extract of the coconut palm inflorescence – Neera, is a naturally-fermented drink ...

Selection of lactic acid bacteria strains for the .

Background. Wheat flour is one of the most common causative agents of food allergy. The study presents the selection and characterization of lactic acid bacteria (LAB) strains capable of hydrolyzing/modifying allergenic proteins of wheat flour.

Lactic acid bacteria - Wikiped

Lactic acid bacteria (LAB) are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped or spherical bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation.

Selection of new lactic acid bacteria strains bearing .

Selection of new lactic acid bacteria strains bearing probiotic features from mucosal microbiota of healthy calves: Looking for immunobiotics through in vitro and in vivo approaches for immunoprophylaxis applications

Lactic acid bacteria, probiotics and immune system.p

Lactic acid bacteria, ... Bacterial strains from the neonatal period exclusion and offers non-inflammatory protection are replaced during the life by other bacterial

Selection and Evaluation of Probiotic and Functional .

The present study aimed to isolate and identify the potential probiotic lactic acid bacteria (LAB) from traditionally fermented wheat flour dough known as “babroo.” A total of 26 lactic isolates were obtained from 50 different samples collected from different locations of the Himalayan province (Himachal Pradesh).

Selection and Evaluation of Probiotic and Functional .

The present study aimed to isolate and identify the potential probiotic lactic acid bacteria (LAB) from traditionally fermented wheat flour dough known as “babroo.” A total of 26 lactic isolates were obtained from 50 different samples collected from different locations of the Himalayan province (Himachal Pradesh).

Production of phenyllactic acid by lactic acid bacteria .

Abstract. The ability of lactic acid bacteria (LAB) to produce phenyllactic (PLA) and 4-hydroxy-phenyllactic (OH-PLA) acids, metabolites involved in food quality and preservation, has been evaluated by HPLC analysis in 29 LAB strains belonging to 12 species widely used in the production of fermented foods.

Efficiency of Lactic Acid Bacteria Strains ... - SpringerLi

Abstract. The aim of this study was to evaluate the ability of seven lactic acid bacteria (LAB) strains to remove aflatoxin M 1 (AFM 1) in phosphate buffer saline (PBS) and in skimmed milk samples.The mean AFM 1 removal by LAB in PBS ranged from 5.60 ± 0.45% to 45.67 ± 1.65% (n = 3). Heat-killed cells showed AFM 1 removal percentages significantly higher than viable cells in contact times of ...

Selection of new lactic acid bacteria strains bearing .

Request PDF on ResearchGate | Selection of new lactic acid bacteria strains bearing probiotic features from mucosal microbiota of healthy calves: Looking for immunobiotics through in vitro and in ...

Isolation of lactic acid bacteria from sugar cane juice .

Isolation of lactic acid bacteria from sugar cane juice and production of lactic acid from selected improved strains . Yoganand Sobrun. 1, Archana Bhaw-Luximon. 2, Dhanjay Jhurry. 2, Daneshwar Puchooa. 1* 1Faculty of Agriculture, University of Mauritius, Réduit, Mauritius

Selection of new lactic acid bacteria strains bearing .

Selection of new lactic acid bacteria strains bearing probiotic features from mucosal microbiota of healthy calves: Looking for immunobiotics through in vitro and in vivo approaches for immunoprophylaxis applications. [Sávio Sandes, Luige Alvim, Bruno Silva, Leonardo Acurcio, Cinara Santos, Márcia Campos, Camila Santos, Jacques Nicoli ...

Identification and Characterization of Lactic Acid .

The aim of the present study was to describe the identification and characterization (physiological properties) of two strains of lactic acid bacteria (LAB 18 and 48) present in a commercial probiotic culture, FloraMax ®-B11.Isolates were characterized morphologically, and identified biochemically.

Commercial lactic acid bacteria and probiotic strains .

Commercial lactic acid bacteria and probiotic strains- tolerance to bile, pepsin and antibiotics Abstract Screening and characterization of probiotic strains is crucial for achieving expected health benefits. In the current study, seventeen lactic acid bacteria (LAB) and probiotic strains were

Development of bacteriophage-resistant strains of lactic .

Development of bacteriophage-resistant strains of lactic acid bacteria Todd R. Klaenhammer Department of Food Science, Southeast Center for Dairy Foods Research, North Carolina State University, Raleigh, NC 27695-7624, U.S.A. 675 One exciting area that has emerged through genetic analysis of the lactococci is the definition and prac-

Phenotypical characterization of several lactic acid .

2. Phenotypical characterization methods of the lactic acid bacteria strains • The optimal temperature for development: The isolated strains have been inoculated on the MRS broth and incubated at 5°C, 15°C, 28°C, 37°C, 42°C, 45°C, 48°C and 60°C. The analysis done spectrophotometrically – measuring the OD600 values at 12h and 24h, this

In vitro selection of some lactic acid bacteria strains .

Health benefits of lactic acid bacteria (LAB) and the increasing antibiotic resistance of pathogenic bacteria have led to the selection and use of probiotic strains as effective alternatives to the conventional treatments. The aim of this study was to investigate the virulence factors of LAB strains,

Wild Yeast and Lactic Acid Bacteria of Wine | IntechOp

6. Selection of wild yeast and lactic acid bacteria. For the selection of wild yeasts and LAB species of a specific wine region, first, it is needed to conduct a biodiversity study, knowing which species are present in grapes.

Lactic Acid Bacteria as Starter-Cultures for Cheese .

Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments 9 During coagulation, the initial step of casein hydrolysis is performed by chymosin (milk coagulant) and proteinases from starter lactic acid bacteria, starter moulds and other microorganisms.

Differential immunomodulatory properties of .

A common feature of the tested strains was their ability to induce IL-10 production, although to a different extent, which was not the case for IL-4, as reported in other studies for different species of lactic acid bacteria .