The present study aimed to characterize lactic acid bacteria involved in the different processing steps of tchapalo, a traditional Ivoirian beverage, for their potential application as starter cultures in food and beverages. Lactic acid bacteria (LAB) were therefore isolated and enumerated at different...
Lactic acid bacteriagoatidentificationproteolytic activityantimicrobial activityOne hundred twenty strains of lactic acid bacteria were isolated from raw goat`s milk in Western Algeria. They were identified and technologically characterized. Of the isolates, 25.33% were classified as iLactococcus/i, 34.66%...
One of the most promising groups of non-toxic antioxidant compounds is thought to be polysaccharides5. Polysaccharides widely occur in algae, animals, microorganisms (fungi and bacteria), and plants. Due to their wide availability and rheological properties, polysaccharides are widely used in textile,...
Probiotics and Antimicrobial Proteins (2024) 16:1221–1239 https://doi.org/10.1007/s12602-023-10113-2 Isolation and Characterization of Lactic Acid Bacteria With Probiotic Attributes From Different Parts of the Gastrointestinal Tract of Free‑living Wild Boars in Hungary Tibor ...
Characterization of the lactic acid bacteria in artisanal dairy products. J. Dairy Res. 1997, 64, 409-421. [CrossRef]COGAN, T. M. et al. Characterization of the lactic acid bacteria in artisanal dairy products. Journal of Dairy Research, v. 64, p. 409‑421, 1997. ...
Isolation and characterization of lactic acid bacteria from Yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan AimsTo isolate, characterize and identify lactic acid bacteria (LAB) in yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan.Me.....
Phenotypic and genotypic characteristics of lactic acid bacteria were studied to evaluate the microbial diversity of Pecorino Toscano, an Italian cheese with the Designation of Protected Origin, produced from pasteurised ewe milk. Sugar fermentation profiles did not enable unambiguous identification of all...
Lactic acid bacteriafish wasteE. faecalis NCIM 5367P. acidilactici NCIM 5368lipids.Proteolytic and/or lipolytic lactic acid bacteria (LAB) were isolated from visceral wastes of different fresh water fishes. LAB count was found to be highest in case of visceral wastes of Mrigal (5.88 log cfu...
This study focused on the importance of lactic acid bacteria (LAB) and its efficiency as a bioprotective agent. One hundred and fifty LAB strains were isolated from iceberg lettuce, characterized and identified using 16S rDNA sequencing and API 50CH. All strains displayed a considerable ...
The natural community of lactic acid bacteria isolated from farmhouse fermented milk products has been investigated. In such products, where no starters are added, fermentation occurs as a result of natural flora present in the surrounding environment. A total of 200 isolated strains were examined ...