The lactic acid bacteria are a group of Gram-positive bacteria, non-respiring non-spore-forming, cocci or rods, which produce lactic acid as the major end product of the fermentation of carbohydrates. From:Olives and Olive Oil in Health and Disease Prevention,2010 ...
Lactic acid bacteria (LAB) is a heterotrophic Gram-positive bacteria which under goes lactic acid fermentations and leads to production of lactic acid as an end product. LAB includes Lactobacillus, Leuconostoc, Pediococcus, Lactococcus and Streptococcus which are grouped together in the family ...
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)...
Lactic Acid Bacteria Fermentation Lactic Acid Fermentation Products Lesson SummaryShow Lactic Acid Fermentation What is lactic acid fermentation? Lactic acid fermentation is a metabolic strategy used by some anaerobic bacteria and eukaryotic muscle cells to produce cellular energy, or ATP. Anaerobic bact...
smetabolicpotential.1.1.IntroductionLacticacidbacteria(LAB)encompassaheteroge-neousgroupofmicroorganismshavingasacommonmetabolicpropertytheproductionoflacticacidasthemajorityend-productfromthefermentationofcarbohydrates(Carretal.2002).LABareGram(+),non-sporulating,catalase-negative,acid-tolerant,facultativeanaerobic...
Lactic acid bacteria in plant silage. In the lactic acid bacteria, Vol.1: The lactic acid bacteria in health and disease - Brookes, Buckle - 1992 () Citation Context ...ed as Gram-positive, catalase-negative, non-sporulating, non-pigment mesophils, rarely motile, obligate fermenters, ...
The present invention provides novel use for live (probiotic) lactic acid producing bacteria, dead or non-viable bacteria thereof, as well as food supplements, nutritive composition
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 ...
ÁGenomicsÁKeyfeatures3.1IntroductionLacticacidbacteria(LAB)aregenerallyacceptedasagroupofGram-positive,low-GC-content,nonmotile,non-spore-forming,rod-shapedandcoccus-shapedmicroorganismsthatcanfermenthexosecarbohydratesundermicroaerophilictoW.Zhang(&)ÁH.ZhangKeyLaboratoryofDairyBiotechnologyandEngineering,...
Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice w