Lactic bacteria isolated
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Part 2 book "Seafood processing" includes content: Use of seafood processing by products in the animal feed industry; potential uses of lactic acid bacteria in seafood products; chitin and its beneficial activity as an immunomodulator in allergic reactions; chitosan nanoparticles - preparation, characterization, and applications; chitin, chitosan, and their derivatives against oxidative stress and inflammation, and some applications; lipid bodies isolated microalgae residues as a source for bioethanol production,... and other contents.
276p muasambanhan01 13-12-2023 5 3 Download
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Lactic acid bacteria have been advocated as probiotics to replace antibiotic growth promoters, improve growth performance, and reduce cost production in swine farming. The aim of this study is to identify and evaluate the probiotic traits of strain LCN13 isolated from traditionally fermented feed for swine.
10p vicaptainmarvel 21-04-2023 5 2 Download
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Lactic acid, which can be produced by many bacterial groups through fermentation, is an interesting compound because it can be used in various fields such as in the food, pharmaceutical, material and chemical industries. In the present study, eight high lactic acid producing bacteria were isolated and screened from fermented mustard greens. The highest lactic acid producer (strain V156) was selected for further studies.
12p vidudley 20-02-2023 6 1 Download
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Leuconostoc lactis forms a crucial member of the genus Leuconostoc and has been widely used in the fermentation industry to convert raw material into acidifed and favored products in dairy and plant-based food systems.
14p vihagrid 30-01-2023 9 3 Download
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The aim of this study was to study the interactions between dextran and fava bean protein. Two dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b were purified and mixed with fava bean protein isolate (FPI) in water or in different buffers.
9p vihermione 06-01-2023 5 2 Download
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Salmonellosis is one of the most important food-borne zoonotic disease affecting both animals and humans. The objective of the present study was to identify gastrointestinal (GI) lactic acid bacteria (LAB) of canineorigin from Salmonella-negative dogs’ faeces able to inhibit monophasic Salmonella Typhimurium previously isolated from dogs’ faeces, in order to be used as a potential probiotic in pet nutrition.
12p vidarwin 22-02-2022 13 1 Download
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The LAB isolates were screened for antimicrobial activity. Out of 142 isolates only 68 isolates exhibited antimicrobial activity. Among these isolates, nine showed wide spectrum antimicrobial activity as well as good bile salt, acid and phenol tolerance.
11p schindler 30-12-2021 8 1 Download
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Bacteria strains isolated from plant leaves of papaya, cassava, sugarcane, yam, and taro, were investigated for their potential probiotic properties. Four isolates from food crop plant leaves were identified as Lactobacillus plantarum, Enterococcus faecalis, Lactobacillus paraplantarum, and Weissella paramesenteroides by sequence of 16S rDNA.
8p schindler 30-12-2021 11 0 Download
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This research was performed to spotlight on the nutritional value evaluation as well as isolation and probiotic characterization of lactic acid bacteria (LAB) isolated from native food "Souro" belonging to Iran.
6p mudbound 10-12-2021 5 0 Download
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This strain showed high activity in fresh goat cheese (11–15 mm inhibition zone) having the ability to prevent the development of S. aureus, also reducing the inoculum level of pathogen by about 1 log cycle. These results revealed that this strain could be a promising biopreservative starter for the dairy industry. To the author ’s knowledge, this is the first report of L. plantarum being isolated in salted dried camel meat.
6p mudbound 10-12-2021 6 1 Download
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The present researchaimed to investigate the morphological, biochemical and genotypic characterization of dominant lactic acid bacteria that were isolated from traditional dairy products in Iranian tribes . A total of 75 samples of traditional yogurt, doogh from dairy units in Fars province were randomly collected. Isolation of lactic acid bacteria, biochemical and genotypic identification were conducted. Totally, 157 LAB isolates were selected.
6p mudbound 10-12-2021 27 1 Download
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These results revealed strain-dependent antifungal activity. Our study indicates that the use of these lactic acid bacteria can be applied as a biocontrol of fungal growth and mycotoxins production.
6p mudbound 10-12-2021 4 1 Download
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Three lactic acid bacteria (LAB) strains, Lactobacillus sp. L5, Lactobacillus sp. L3, Lactobacillus sp. L2N, isolated from Vietnamese traditional Nem chua grew well in cabbage broth supplemented with 12 g/L glucose and 15 g/L peptone and showed inhibitory activity ranging from 40% to 44% against Aspergillus sp. CDP isolated from mould contaminated peanuts, while Daconil 75WP – a fungicide compounds – as a positive control showed only 26.9%.
3p viwilliamleiding 10-12-2021 18 1 Download
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Lactococcus lactis FM03P carries 12 plasmids important for its adaptation to the dairy environment. Some of the plasmids were easily lost demonstrating that propagation outside the dairy environment should be minimised when studying dairy isolates of L. lactis.
19p vitzuyu2711 29-09-2021 10 1 Download
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Lactobacillus buchneri is a lactic acid bacterium frequently associated with food bioprocessing and fermentation and has been found to be either beneficial or detrimental to industrial food processes depending on the application.
12p viansan2711 30-07-2021 11 1 Download
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The objective of this study was isolate, identify and investigate some biochemical properties of strains of lactic acid bacteria from “com me” and “mam sac chua” in Tien Giang province. Nineteen strains of LAB were isolated from four “com me” and three “mam sac chua” samples. They have characterized of lactic acid bacteria such as: halo rings in MRS agar environment added 0,85 % CaCO3, rod-shaped cells, Gram positive, catalate and oxidase negative. All 19 strains of LAB were able to produce lactic acid in MRS broth (1,01 - 2,23 mg/ mL after 24 hours).
10p nguaconbaynhay11 16-04-2021 7 2 Download
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The pepper (Capsicum fructescens) is a condiment used in human food. In order to demonstrate the presence of lactic bacteria and their biodiversity in the fermentation of peppers, 33 lactic bacteria were isolated from the fermented pepper samples sold in the markets of Brazzaville and samples fermented in the laboratory. The pH was measured every 24 hours from the fermenting peppers homogenized in distilled water. The inoculated cultured were prepared from 10 grams of fermenting chili for 24 hours, homogenized in maximum recovery diluent CMO733 pH 7.0.
8p chauchaungayxua11 23-03-2021 11 2 Download
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Streptococcus mutans is a major pathogen that initiates dental plaque and dental caries due to its strong acid production and biofilm-forming ability. Recent studies showed that lactic acid bacteria (LAB), exert useful properties which make them become potential tools to fight against S. mutans and its relating diseases. The current study aimed to isolate and screen for LAB strains that could inhibit S. mutans growth as well as its biofilm production...
11p nguyenmyhuyen90 04-03-2021 17 2 Download
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Many bacteria are able to produce lactic acid as their end metabolic product during fermentation is known as lactic acid bacteria (LAB). During their metabolism they also produce certain nutraceutical molecules which have many health benefits. This paper present study aims to isolate LAB from fermented food and their application as probiotic in curd preparation.
8p cothumenhmong9 04-01-2021 10 2 Download
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LAB have been isolated from fermented food, milks and plants, however, a few studies of LAB from soils have been reported. This study aimed to isolate, screen and identify LAB from vegetab le-growing soils collected from Da Lat (Lam Dong province). From 33 soil samples, 25 LAB isolates were selected on MRS agar supplemented with 1CaCO3.
9p larachdumlanat129 19-01-2021 22 2 Download