Key Laboratory of Aquatic Product ProcessingLIU QiDepartment of Food Engineering and NutritionCHEN ShengjunYANG XianqingLI Laihao中国海洋大学学报:英文版Cao R;Liu Q; Chen S;.Application of lactic acid bacteria (LAB) in freshness keeping of tilapia fillets as sashimi.Journal of Ocean...
Lactic acid bacteria (LAB) are used for centuries in food fermentations not only improving the sensory and nutritional profiles of the produced foods but also preserving them against spoilage and pathogenic microflora. Most of these Gram positive, non spore forming, and catalase negative bacteria ...
We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04-5.17 to 3.74-4.35. At the same time, total acidity increased (1.28-2.59 g/l) due to lactic acid (0.59-2.76 g/l) an...
Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides 格式:PDF 页数:15 上传日期:2015-12-27 00:03:30 浏览次数:9 下载积分:4990 加入阅读清单 还剩14 页未读,是否继续阅读? 此文档由 yccjs 分享于 2015-12-27 请拖动滑块继续阅读 不看了,直接下载...
APPLICATION OF SOME LACTIC ACID BACTERIA STRAINS TO IMPROVE FERMENTATION AND AEROBIC STABILITY OF MAIZE SILAGE Review on Agriculture & Rural DevelopmentSZUCS, JUDIT PETERSULI, AGNESZAKAR, TIMEA SULIBERECZ, ELIZABETPEK, MATE
Lactic acid bacteria (LAB) correspond to a large family of Gram (+) bacteria, of which given genera or species are important members of the indigenous gut microflora in both humans and animals. Dietary LAB strains are also broadly used for preparation of fermented foods and specific strains hav...
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria. Int. J. Food Microbiol. (in press). http:/... A Alfonzo,V Urso,O Corona,... - 《International Journal of Food Microbiology》 被引量: 5发表: 2016年 Physico-chemical properties and ...
expression system is used for carrying out heterologous expression on the gene of the recombination pig epidermal growth factor after codon optimization, and the recombination lactic acid bacteria are used as a viable bacteria preparation or a forage additive to improve non-specificity immunity of the...
Lactic acid bacteria (LAB) are one of the most applied bacteria in the production of fermented foods, from dairy to fruits and vegetables products. They make food durable, improve food safety, flavor, and texture as well as to enhance food physiological and hygienic value due to the presence...
The paper summarized lactic acid bacteria' physiologic character,application and reaserch of lactobacillus in milk process,meat products,vegetables processing,corn processing,brewing and so on.Give the author's own opinion about the prospect of the use of lactic acid bacteria in food and brewing indu...