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)...
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》翻译-第一章-乳酸菌的分类和生理学特性77 4/2 返回列表 上一页 1 2 查看: 3366 | 回复: 76 只看楼主@他人 存档 新回复提醒 (忽略) 收藏 在APP中查看 相关版块跳转 食品 我要订阅楼主 huangjixiang 的主题更新 77 4/2 返回列表 上一页 1 2 ...
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 ...
Changing milk into other organoleptically acceptable products by fermentation requires particular attributes of the bacteria. These include rapid acid production from lactose and development of suitable quantities of the volatile compounds, diacetyl and acetaldehyde. These compounds must not be over-produced...
自己翻译的。主要介绍乳酸菌的分类研究历史和现状，乳酸菌的生化代谢途径和特性。
1.1.Introduction Lacticacidbacteria(LAB)encompassaheteroge- neousgroupofmicroorganismshavingasacommon metabolicpropertytheproductionoflacticacid asthemajorityend-productfromthefermentation ofcarbohydrates(Carretal.2002).LABareGram (+),non-sporulating,catalase-negative,acid- tolerant,facultativeanaerobicorganisms....
News alert! Germ warfare is real. 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 (...
Introduction to the LAB, In Lactic Acid Bacteria: Biodiversity and Taxonomy (eds W. H. Holzapfel and B. J.B. Wood), John Wiley & ... Grosu-Tudor,SS,Pelinescu,... - 《World Journal of Microbiology & Biotechnology》 被引量: 24发表: 2014年 Taxonomy and Biodiversity of Sourdough Yeasts...
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...