Fermentation of Lactic Acid Bacteria: State of the Art and New Perspectives 317 Ralf Portner, Rebecca Faschian, and Detlef GoellingPortner R, Faschian R, Goelling D. Fermentation of lactic acid bacteria: state of the art and new perspectives. In: Hilterhaus L, Liese A, Kettling U, ...
lactic acid bacteria microbiotanovel probiotics candidatesvegetable fermentationLactic acid fermentation represents one of the easiest and most suitable way for increasing the daily consumption of fresh-like vegetables and fruits. Lactic acid bacteria are a small part of the autochthonous microbiota of ...
The meaning of LACTIC FERMENTATION is fermentation in which lactic acid is produced from carbohydrate materials (as lactose in whey) by the action of any of various organisms but especially the lactic acid bacteria.
The length of fermentation exhibits a significant impact on the coffee quality. We found that whereas a longfermentationis commonly believed to downgrade coffee quality, leading to stinkers or acid beans, it can also have positive and even desirable effects, provided carefully controlled farm practice...
The goal of this study was to assess the potential of fermented Cudrania tricuspidata leaf (CTL) aqueous extract as a functional food material. The CTL aqueous extract was fermented using lactic acid bacteria (LAB) isolated from soybean-fermented foods and the biological effects of the resultant ...
e.g. lactic acid bacteria -lactic acid Bacillus clostridium -acetone-butanol (3)兼性发酵 (facultative fermentation) : 在有氧、无氧条件下均能生活。如酒精酵母,在缺氧条 件下进行厌气性发酵积累酒精,而在有氧条件下则进行好 氧发酵,大量繁殖菌体细胞。 好氧发酵罐 厌氧发酵罐 糖酵解途径及特点 EMPEMP...
Lactic acid bacteria(LAB) are probiotic bacteria. LAB can strengthen physiological function, including to lower cholesterol, enhance intestinal tract function, and improve the organism immunity. Now, LAB have been widely used in the fermentation of fruit and vegetable. The effects of lactic acid bact...
Lactic acid bacteria (LAB) with antimicrobial activity and high exopolysaccharide (EPS) production ability isolated from sourdough were studied for their fermentation characteristics as potential new starter cultures. The values of pH, titratable acidity, and viable cell counts were 4.06+/-0.009-4.50+/...
Lonvaud-Funel, A. (2015). Lactic acid bacteria and malolactic fermentation in wine. In Biotechnology of Lactic Acid Bacteria: Novel Applications, F. Mozzi, R.R. Raya, and G.M. Vignolo, eds. (Wiley-Blackwell), pp. 231-247.Lonvaud-Funel A, Lactic acid bacteria and malolactic ...
Journal of Applied BacteriologyMüller M, Lier D: Fermentation of fructans by epiphytic lactic acid bacteria. J Appl Bacteriol 1994, 76: 406–411.Muller M, Iier D: Fermentation of fructans by epiphytic lactic acid bacteria. J Appl Bacterid 1994; 76: 406–411....