Lactic acid bacteria

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  • Ongoing scientific research in many parts of the world on the genomics, proteomics and genetic engineering of LAB is increasing our understanding of their physiology, pushing further the boundaries for their potential applications. "Lactic Acid Bacteria - R&D for Food, Health & Livestock Purposes" is a compilation and discussion of the outstanding scientific research activities concerning actually and future applications of LAB. It is directed to a vast public of readers - researcher, academics, corporate R&D, students or just curious interested in the subject....

    pdf670p phoebe75 19-02-2013 70 35   Download

  • Abstract This study was conducted in order to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from intestinal tract of broilers and Thai indigenous chickens. The major properties, including the gastric juice and bile salts tolerance, starch, protein and lipid digesting capabilities, and the inhibition on certain pathogenic bacteria were investigated. Three-hundred and twenty-two and 226 LAB strains were isolated from ten broilers and eight Thai indigenous chickens, respectively....

    pdf9p ngovanquang12c3 18-12-2010 102 36   Download

  • Tuyển tập các báo cáo nghiên cứu khoa học quốc tế về bệnh thú y đề tài: Isolation of cholesterol-lowering lactic acid bacteria from human intestine for probiotic use

    pdf5p hoami_266 16-09-2011 26 7   Download

  • Tuyển tập báo cáo các nghiên cứu khoa học quốc tế ngành y học dành cho các bạn tham khảo đề tài: Anti-inflammatory potential of a malleable matrix composed of fermented whey proteins and lactic acid bacteria in an atopic dermatitis model...

    pdf10p thulanh27 13-12-2011 22 5   Download

  • Among food products probiotic bacteria is distributed in a variety of products including fermented milks, ice cream, various types of cheese, baby-food milk powder, frozen dairy desserts, whey-based beverages, sour cream, butter milk, normal and flavored milk, and concentrated milk. Currently, yogurt is the major probiotic which is sold to consumers. Mortavasian et al. attempted to characterize the probiotic microorganisms used in food products exploring the most common, bifidobacteria and lactic acid bacteria.

    pdf194p wqwqwqwqwq 20-07-2012 42 13   Download

  • The previous editions of this book have never looked very much like their predecessors, and this fourth edition is no exception. Due to the accumulation of new findings during the seven years that has passed since the previous update, practically all chapters are either completely rewritten or are totally new. We (the editors) and the contributors have strived to reach a proper balance between the well-established “eternal truths” and the novel and even controversial findings.

    pdf779p hoangnh76 04-07-2013 39 13   Download

  • (BQ) Part 1 book "Applied dairy microbiology" presents the following contents: Microbiology of the dairy animal, raw milk and fluid milk products, concentrated and dry milks and wheys, frozen desserts, microbiology of butter and related products, starter cultures and their use, metabolism of starter cultures, genetics of lactic acid bacteria.

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  • Glucansucrases from lactic acid bacteria convert sucrose into variousa-glu-cans that differ greatly with respect to the glucosidic bonds present (e.g. dextran, mutan, alternan and reuteran). This study aimed to identify the structural features of the reuteransucrase from Lactobacillus reuteri121 (GTFA) that determine its reaction specificity.

    pdf8p inspiron33 25-03-2013 18 2   Download

  • Type IIa bacteriocins, which are isolated from lactic acid bacteria that are useful for food preservation, are potent antimicrobial peptides with considerable potential as therapeutic agents for gastrointestinal infections in mam-mals. They are ribosomally synthesized as precursors with an N-terminal leader, typically 18–24 amino acid residues in length, which is cleaved during export from the produ-cing cell.

    pdf9p dell39 03-04-2013 11 2   Download

  • In muscle  forms as cytosolic granules with a diameter of 10 to 40 nm - the same as the size of ribosome. Concentration (liver cells) concentration (muscle cells) Total amount of glycogen in muscle cells in the liver. In the uterus, glycogen is stored during pregnancy to nourish the embryo. In vagina, glycogen is secreted and then converted into lactic acid to maintain the acidic environment in order to protect vagina from outside bacteria infections. In kidneys, brain and white blood cells....

    ppt44p zingzing09 21-10-2012 43 8   Download

  • Lactococcus lactiscan decrease the redox potential at pH 7 (Eh7) from 200 to )200 mV in oxygen free Man–Rogosa–Sharpe media. Neither the con-sumption of oxidizing compounds or the release of reducing compounds during lactic acid fermentation were involved in the decrease inEh7by the bacteria.

    pdf9p mobifone23 21-01-2013 19 2   Download

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