华南理工大学轻工与食品学院赵谋明教授团队在Food Research International发表题目为“Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources”研究论文(探索不同来源发酵酱油中与风味...
Lactobacillus acidophilus: characterization of the species and application in Food Production. Critical Reviews in Food Science and Nutrition, 54, 1241-1251.Nazia Anjum,Shabana Maqsood,Tariq Masud,Asif Ahmad,Asma Sohail,Abdul Momin. Lactobacillus acidophilus: characterization of the species and application...
The bacteria that grow better in slightly reduced Eh conditions are called microaerophiles, which includes some LAB, such as Lactobacillus (Jay, 2000). Studies have also discussed how the presence and concentration of some gases in the environment prevents or promotes microbial growth. Oxygen ...
10、嗜盐球菌属(Halococcus)G需氧菌,嗜盐,12% NaCl浓度,可产生橙色 咸鱼 乳杆菌属(Lactobacillus)G杆菌,需氧或微需氧 乳品中多见 To Be Continued二、Bacteria Pollution Index For Food hygiene Quality And Significance(1)Total Colony Number 菌落总数 Under strict conditions, Food (per g,ml,cm2 ) can ...
Our current food system relies on unsustainable practices, which often fail to provide healthy diets to a growing population. Therefore, there is an urgent demand for new sustainable nutrition sources and processes. Microorganisms have gained attention a
Our results suggest that, other genes of lactobacillus can be edited through CRISPR/Cas9 technology which can be extensively used for metabolic engineering. select article Characterization of growth and development of pumpkin cv Mini Jack fruits Research articleOpen access Characterization of growth and ...
Food Additive Lactic Acid Production by Immobilized Cells of Lactobacillus brevis on Delignified Cellulosic Material Improvements in yield and productivity in lactic acid fermentation by Lactobaccilus brevis cells immobilized on delignified cellulosic (DC) material are re... O Elezi,Y Kourkoutas,AA ...
Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development Qianqian Qi, Meijun Chu, Xiuting Yu, Yanning Xie, Yali Li, Yongmei Du, show all Pages 4581-4609 | Published online: 02 Feb 2022 Cite this article https://doi.org/10.1080/875...
Fast food, mass-produced food product designed for quick and efficient preparation and distribution that is sold by certain restaurants, concession stands, and convenience stores. Fast food is perhaps most associated with chain restaurants—including suc
Among the pathological processes of microbial etiology, the dental caries stands out, whose main pathogenic agent is the species Streptococcus mutans, present in about 80–90% of the oral cavity. In this context, this study aimed to produce and semi-purify BLIS from Lactobacillus plantarum ST16 ...