搜索结果: 1-12 共查到“食品科学技术 Lactobacillus plantarum”相关记录12条 . 查询时间(0.215 秒)
Plantaricin IIA-1A5 from Lactobacillus plantarum IIA-1A5 Retards Pathogenic Bacteria in Beef Meatball Stored at Room Temperature
Lactobacillus plantarum Pathogenic Bacteria
2016/6/2
This study aims to demonstrate the efficiency of antibacterial activity of plantaricin IIA-1A5 in meatball when stored at room temperature. The results revealed addition of plantaricin IIA-1A5 to meat...
Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle
antibacterial activity identification lactic acid bacteria resistant
2014/10/11
119 strains of lactic acid bacteria from Chinese pickle were tested for production of antimicrobial compounds (bacteriocins). Among them, strain C8 showed strongly antibacterial activity against Staph...
Cholesterol removal by Lactobacillus plantarum isolated from homemade fermented cream in Inner Mongolia of China
mechanism cholesterol Lactobacillus cream
2014/2/25
A total of 38 strains were initially isolated from Jiaoke, a homemade traditional fermented cream, which was sourced from Inner Mongolia, China, and 6 strains were selected after screening, which was ...
Exopolysaccharide Production and Prevention of Syneresis in Starch Using Encapsulated Probiotic Lactobacillus plantarum
encapsulation exopolysaccharide lactic acid bacteria probiotics
2011/2/24
Encapsulation of probiotic bacteria with a matrix can increase their survival rate by
protecting them from adverse conditions and at the same time without affecting the production
of metabolites. An...
Novel Bacteriocinogenic Lactobacillus plantarum Strains and Their Differentiation by Sequence Analysis of 16S rDNA, 16S-23S and 23S-5S Intergenic Spacer Regions and Randomly Amplified Polymorphic DNA Analysis
bacteriocin gene differentiation Lactobacillus plantarum ribosomal intergenic spacer region
2011/2/24
Six strains of bacteriocinogenic Lactobacillus plantarum (TL1, RG11, RS5, UL4, RG14
and RI11) isolated from Malaysian foods were investigated for their structural bacteriocin
genes. A new combinatio...
The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats
inulin maltodextrins rats microflora prebiotics probiotics synbiotics
2014/2/27
The effects of inulin HPX and maltodextrins, and also the potentially probiotic Lactobacillus plantarum 14 strain, used separately and in combination in white cheese production, on the gastrointestina...
Characterization, in vitro Trypsin Digestibility and Antioxidant Activity of Fermented Soybean Protein Meal with Lactobacillus plantarum Lp6
Trypsin Digestibility Antioxidant Activity
2016/5/31
In this study, soybean protein meal was subjected to solid state fermentation with Lactobacillus plantarum Lp6 either in the presence or absence of a protease. The extracts were investigated for chang...
Change of Proteins in Instant Chinese Noodle by the Fermentation of Lactobacillus plantarum NRIC 0380 Affects the Noodle Quality
fermentation gluten instant Chinese noodle Lactobacillus plantarum
2009/5/8
The lactic acid fermentation of instant Chinese noodle sheet by Lactobacillus plantarum NRIC 0380 changed the noodle quality as evaluated by texture and sensory tests. This interesting change was indu...
Effect of Growth Medium on Bacteriocin Production by Lactobacillus plantarum ST194BZ,a Strain Isolated from Boza
bacteriocin ST194BZ Lactobacillus plantarum boza
2009/3/16
The cell-free supernatant containing bacteriocin ST194BZ, produced by Lactobacillus plantarum ST194BZ, inhibits the growth of Lactobacillus casei, Lactobacillus sakei, Lactobacillus delbrueckii subsp....
Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening
Cheddar Lactobacillus adjuncts proteolysis sensory properties
2008/3/28
Cheddar cheeses were manufactured in open vats to study the influence of adjunct cultures of mesophilic lactobacilli on proteolysis and the development of sensory characteristics during ripening. Pair...
Isolation and Characterization of Temperate and Virulent Bacteriophages of Lactobacillus plantarum
Lactobacillus plantarum bacteriophages isolation characterization
2008/3/22
Several bacteriophages that are able to infect Lactobacillus plantarum have been isolated by induction of lysogenic strains with mitomycin C and by enrichment of samples from different origins. Two cl...
Relation between free amino acids and the biogenic amines contents in green tomatoes inoculated with Lactobacillus plantarum
tomatoAbiogenic amineAfree amino acidsALactobacillus plantarum
2014/3/19
The aim of the work presented here was the evaluation of the profile of free amino acids as the possible precursors of biogenic amines (BAs) in tomatoes and its changes during tomato ripening. Hygieni...