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Lactococcus sp.as Potential Probiotic Lactic Acid Bacteria
Caco-2 Cholesterol-removing ability Immunomodulatory activity probiotics
2009/6/10
The most widely used probiotic bacteria are lactobacilli and bifidobacteria, which have been isolated from the human gastrointestinal tract. The development of new probiotic strains, which are more fe...
Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods
Study of Physical Cultural Parameters
2016/5/31
Lactic Acid Bacteria (LAB) predominates the micro flora of fermented products. They produce metabolites that inhibit the growth of food-borne pathogens and spoilage microorganisms. The objectives of t...
Effect of Lactobacillus lactis cremoris Isolated from Kefir against Food Spoilage Bacteria
lactis cremoris Food Spoilage
2016/5/31
The present study aims to control the food spoilage bacteria associated with food poisoning by LAB where it was isolated from kefir and identified as Lactobacillus lactis cremoris. Kefir is a deliciou...
Bright Red Color Formation of Cooked Pork Loin Cured with Lactic Acid Bacteria Starter Culture without Adding Nitrite During Low-Temperature Storage
meat processed pork color formation
2009/5/31
The effects of lactic acid bacteria used as a substitute for nitrite for meat processing were studied. We added lactic acid bacteria starter culture to brine to cure pork loin without nitrite. The cur...
Fermentation of Jerusalem Artichoke with or without Lactic Acid Bacteria Starter Cultures
Leuconostoc mesenteroides Lactobacillus casei lactic acid bacteria
2009/5/31
The present study investigated the fermentation of Jerusalem artichoke with or without the addition of Leuconostoc mesenteroides, Lactobacillus casei, or Lactococcus lactis as a starter. Seasoning bri...
Application of Supercritical CO2 Bubbling to Inactivate E. coli and Coliform Bacteria in Drinking Water
supercritical CO2 Escherichia coli coliform bacteria inactivating effect
2009/5/20
The effect of the continuous flow of supercritical CO2 microbubbles (the SC-CO2 method) on the inactivation of both Escherichia coli in model water and coliform bacteria in water prior to treatment at...
Production of Bacteriocin by Staphylococcus sp. NPSI 38 in Koji Extract Medium with Rice Protein Hydrolyzate and Its Growth-inhibitory Activity against Hiochi-bacteria
bacteriocin hiochi-bacteria Lactobacillus hilgardii koji extract medium
2009/5/8
Enhanced production of bacteriocin by Staphylococcus sp. NPSI 38 (NPSI 38) using koji extract medium was investigated. The bacteriocin produced by NPSI 38 in MRS medium was found to be effective for i...
Utilization by Intestinal Bacteria and Digestibility of Arabinogalactan from Coffee Bean in Vitro
Coffee Arabinogalactan Bifidobacterium Prebiotics
2009/4/8
Arabinogalactan (AG) is a kind of water-soluble polysaccharide, which is long, densely branched and consists of galactose and arabinose. Type II AG composed of β-(1→3)-linked galactan main chain with ...
Swelling of Packaged Mamakari Fish in Vinegar by Lactic Acid Bacteria
Lactobacillus brevis Swelling Organic acid
2009/4/8
The swelling phenomenon of packages containing Mamakari fish treated with vinegar seasoning was observed. Analysis of the swollen sample revealed lactic acid bacteria but not in a normal sample, and t...
Rapid Enumeration of Bacteria with Growth Ability in Foods by Microcolony Method
Microcolony Rapid detection Viable bacteria
2009/4/8
The microcolony method is based on microscopic observation of the early stage of colony formation on laboratory media, which allows rapid and accurate enumeration of bacteria with growth ability via e...
Role of Lactic Acid Bacteria and Bifidobacteria in Synbiotic Effect
lactic acid bacteria bifidobacteria probiotic prebiotic
2009/3/20
Some genera of lactic acid bacteria and bifidobacteria are the main subjects of this review because they are most commonly incorporated in probiotic products. Since these bacteria are also indigenous ...
Effects of Lactic Acid Bacteria Autolysis on Sensorial Characteristics of Fermented Foods
lactic acid bacteria autolysis sensorial characteristics cheese
2009/3/20
Lactic acid bacteria autolysis is due to intracellular hydrolytic enzymes that act on specific parts of the cell wall causing the release of biologically active compounds, in particular enzymes, to th...
The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation
beetroot lactic acid fermentation brewer’s yeast autolysate
2009/3/18
The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production...
Microbial Adhesion to Processing Lines for Fish Fillets and Cooked Shrimp: Influence of Stainless Steel Surface Finish and Presence of Gram-Negative Bacteria on the Attachment of Listeria monocytogenes
seafood processing hygienic design biofilm
2009/3/16
Microflora adhering to surfaces of processing lines in a shrimp factory and a fish processing plant was identified in situ and adhesion of mixed culture of Listeria monocytogenes and Gram-negative bac...
Nucleic Acid Lateral Flow Immunoassay for the Detection of Pathogenic Bacteria from Food
L. monocytogenes Nucleic acid lateral flow immunoassay DNA
2014/3/10
Nucleic acid lateral flow immunoassay (NALFIA) is a method combining molecular biological principle of detection with immunochemical principle of visualisation. Following isolation of DNA from the sam...