cryopreservation for 3 weeks, conducted tests on the different types of milk before the transactions in the time zero then every week for 3 weeks and include microbiological tests which estimate the total number of bacteria , the numbers of lactic acid bacteria ,coliform , yeast and mold. ...
238 strains of lactic acid bacteria are subjected to this screening. Further, a test for examining the suitability for yogurt production is performed. Finally, strains matching individual blood types of A, B and O are clarified in practice.SAITO, TADAO...
The opportunistic fungal pathogen Candida albicans and lactic acid bacteria (LAB) are common members of the microbiota of several human niches such as the mou... W Liang,G Guan,D Yu,... - 《Molecular Microbiology》 被引量: 4发表: 2016年 lactic acid bacteria differentially regulate ...
lactic acid bacteria bacteriocinselectrophoretic typesThe aim of this study was to find if electrophoretic types (ETs) of Listeria monocytogenes, typed by multilocus enzyme electrophoresis (MEE), can induce different sensitivity to lactic acid bacteria bacteriocins. Bacteriocins are extracellular peptides ...
The genus Veillonella, which belongs to the Veillonellaceae family of bacteria, is made up of a large group of tongue-dwelling species, including Veillonella atypical, Veillonella dispar and Veillonella parvula. They are anaerobic, round-shaped bacteria that metabolizes lactic acid produced by other...
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it's important to check your labels because not all types of butter are made solely from fresh sweet cream. Some varieties, such as cultured butter, are made by fermenting cream with lactic acid bacteria. Fermented butter cannot be subbed for sweet cream without drastically altering your recipe...
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Some of the most commonly used probiotics arelactic-acid bacteria, namely strains ofLactobacillusandStreptococcus, which are normal components of the human microbiome and have been used for centuries in the production ofyogurt,cheese, and some pickled foods. Other types of probiotics include certain ...
That lactic acid is part of what gives cheese its distinctive tang. Other bacteria contribute to the formation of complex flavor proteins. Still other bacteria burp up carbon dioxide gas, which creates the telltale holes of Swiss cheese. Different strains of bacteria are used as "starter ...