Characteristics of lactic acid bacteria isolates and their effect on silage fermentation of fruit residues[J]. Journal of Dairy Science, 2016, 99: 5325-5334.Yang J, Tan H, Cai Y. Characteristics of lactic acid bacteria isolates and their effect on silage fermenta- tion of fruit residues. J ...
(Jessen, 1995).Lactic acid bacteriahave been reported to be weakly proteolytic and lipolytic and thereby capable of influencing flavour formation, but generally these characteristics are not sought for in the selection of lactic acid bacteria forfermented sausage. Acidulation rate, lag phase, ...
乳酸菌Lactic acid bacteria简介 GabrielaMoya LacticAcidBacteria(LAB)CarnobacteriumWeissellaEnterococcus Vagococcus Lactobacillus Tetragenococcus LAB(phylumFirmicute)Lactococcus Streptococcus Lactosphaera PediococcusOenococcusMelissococcus Leuconostoc (Ercolinietal.,2001;Jay,2000;Holzapfeletal.,2001;StilesandHolzapfel,1997)...
This study aimed to identify Lactic Acid Bacteria (LAB) present in rye and rye bran sourdoughs that were prepared spontaneously and determine their functional characteristics. Genotypic characterization of the isolates revealed the presence of 15 distinct LAB strains belonging to 6 different species; ...
(2009). Taxonomic status of lactic acid bacteria in wine and key characteristics to differentiate species. South African Journal for Enology and Viticulture, 30, 72e90.Dicks LMT, Endo A (2009) Taxonomic status of lactic acid bacteria in wine and key characteristics to differentiate species. S ...
One 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% as iEnterococcus/i, 37.33% as lactobacilli and 2.66% as i...
关键词:乳酸菌;胞外多糖;结构;功能ResearchadvancesonstructureandfunctionofexopolysaccharidesproducedbylacticacidbacteriaTIANZheng1,WANGJi2,ZHENGZhe1,YANGZhen-Nai1*(1.SchoolofFoodScience,BeijingTechnologyandBusinessUniversity,Beijing100048,China;2.CollegeofBiologicalandAgriculturalEngineering,JilinUniversity,Changchun...
Katagiri H, Kitahara K, Fukami K (1934) The characteristics of the lactic acid bacteria isolated from moto, yeast mashes for sake manufacture. Part IV. Classification of the lactic acid bacteria. Bull Agric Chem Soc Jpn 10:156–157Katagiri H,Kitahara K,Fukami K, et al.The characteristics ...
Lactic acid bacteria (LAB) are widely used as starter cultures for the manufacture of fermented food and feed. Exopolysaccharides (EPS) synthesized by LAB are a highly diverse group of polysaccharides, which are frequently associated with improved product properties. The EPS can be distinguished by...