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)...
3.2Lactic acid bacteria Lactic acid bacteria (LAB) are a wide group of gram-positive fermentative bacteria that are generally non-sporulating and non-motile. LAB also is a promising microorganism for bio-conversion of biomass to bio-commodity chemical industry andprobiotics(Abdel-Rahman et al., ...
lactic acid bacteriaMFSMOPPTSRNDSummary Transmembrane transport is essential to virtually all of the useful functions provided by LAB, and the presence of these transporters must reflect the evolutionary histories of the organisms in which they are found. This chapter reports analyses of the ...
葡萄酒是一种生物转化制品,所涉及的微生物包括: 酵母菌 乳酸菌 其他杂菌苹果酸-乳酸发酵定义Malolacticfermentation(MLF)MLF的定义苹果酸-乳酸发酵(Malo-lacticFermentation,,MLF)是在乳酸细菌的作用下将苹果酸分解成乳酸和二氧化碳的过程。一、乳酸菌乳酸菌(lacticacidbacteria,LAB)是一类能利用可发酵糖产生大量乳酸的...
Lactic Acid Bacteria: Microbiological and Functional Aspects 作者:Sampo Lahtinen, Seppo Salminen, Atte Von Wright, Arthur C. Ouwehand 版本:4th Ed 出版社:CRC Press 出版时间:2012年 页数:779 页 书籍简介: While lactic acid-producing fermentation has long been used to improve the storability, palatabi...
smetabolicpotential.1.1.IntroductionLacticacidbacteria(LAB)encompassaheteroge-neousgroupofmicroorganismshavingasacommonmetabolicpropertytheproductionoflacticacidasthemajorityend-productfromthefermentationofcarbohydrates(Carretal.2002).LABareGram(+),non-sporulating,catalase-negative,acid-tolerant,facultativeanaerobic...
该章主要介绍双歧杆菌的一些研究进展,包括生理、动态变化、益生作用等,参考文献最新为2003年英文原版下载见本站资源帖第3章.pdf
3. Lactic acid bacteria as source of starter cultures 3.1. Starter cultures and functional starter cultures in fermentation of foods LAB for a long time have been applied as starter cultures in fermented foods and beverages, because they can improve nutritional, organoleptic, technological and shelf...
It’s a dog-eat-dog world in the microbial environment, with bacteria fighting pitched battles between each other for environmental dominance. And one of the weapons of choice is surprisingly valuable to food safety: bacteriocins from lactic acid bacteria (LABs). Bacteriocins are heat-stable...