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Showing 1 to 20 of 35 for “"Lactic Acid Bacteria (LAB)"”.
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Release of bioactive peptides from milk proteins by lactobacillus species
… activity is very important characteristic of Lactic Acid Bacteria (LAB) They produce therapeutic benefits and also increase physiological activity of cultured dairy products by liberating a number of biologically active peptides. The main aim of this project was to determine the release of …
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Optimization of Growth Conditions of Selected Exo-Polysaccharides Producing Lactic Acid Bacteria in Whey Mineral Concentrate
… exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) have the potential to improve the solubility and reduce the gritty mouthfeel of whey mineral concentrate since they can function as a nucleation site for the formation of calcium phosphate micro-granules. The study was …
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Efficacy of Ultraviolet Radiation to Control Lactic Acid Bacteria in Wine Must
… (UV<sub>c</sub>) radiation to control lactic acid bacteria (LAB) in wine production was studied. A simulated wine sterilizer was built using a commercially sourced ultraviolet (UV) sterilizer commonly used in aquariums and ponds. After growing cultures in test tubes, samples of five …
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Survival of Listeria monocytogenes, Listeria innocua, and Lactic acid bacteria species in chill brine
… processed meats. Both L. monocytogenes and lactic acid bacteria can grow and thrive under these brine conditions, and may become competitive with each other for available nutrients. The objective of this study was to determine the effect of a three strain cocktail of lactic acid bacteria …
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Etude de l'activité antifongique des bactéries lactiques isolées de produits alimentaires fermentés et caractérisation de leurs métabolites inhibiteurs
… was to study the antifungal properties of lactic acid bacteria (LAB) isolated from fermented Mill flour and fermented cassava in order to use them for biopreservation. Antifungal activity of these LAB were assessed in MRS solid medium against food spoilage moulds as Aspergillus niger MUCL …
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Transcriptomic analysis of the response of the lactic acid bacteria Lactococcus piscium for the identification of possible adaptive genes during thermal shock in cold and warm temperatures
Psychrotrophic lactic acid bacteria (LAB) play a versatile role in research, food, farming and medicinal applications, but also play a role as a source of food spoilage. The effects of temperature changes has yet to be studied in depth. In this study, to analyze in a transcriptome level, cold and …
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Isolation and characterisation of antifungal compounds from lactic acid bacteria and their application in wheat and gluten-free bread
… of more suitable antifungal strains of lactic acid bacteria (LAB) is important. Moreover, increasing the knowledge about the origin of the antifungal effect is fundamental for further enhancement of biopreservation. This thesis addresses the investigation of Lactobacillus amylovorus …
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Immunomodulatory activity of Lacticaseibacillus rhamnosus R0011: analysis of secretome-mediated impacts on innate immune outcomes in intestinal epithelial cells and antigen presenting cells
Certain lactic acid bacteria (LAB), such as Lacticaseibacillus rhamnosus R0011, are associated with immune modulatory activities including down-regulation of pro-inflammatory gene transcription and expression. While host intestinal epithelial cells (IECs) and antigen-presenting cells (APCs) can …
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Developing Co-current and Counter-current Spray Drying Computational Fluid Dynamics (CFD) Simulation Studies to Predict the Quality of Microencapsulated Fish Oil with Egg White Hydrolysates Powders
… quality protein containing all essential amino acids (EAA) including leucine. Food-grade protein hydrolysates can enhance the growth of lactic acid bacteria (LAB). Thermal degradation of bioactives normally occurs during microencapsulation by spray drying. Spray drying modeling using …
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Avaliação do potencial biotecnológico de bactérias láticas para produção de biomulsificantes, bacteriocinas e lipase
Lactic acid bacteria (LAB) are a diverse group of microorganisms consisting of Gram-positive rods or cocci, generally recognized as safe microorganisms (GRAS). During fermentation, LAB produces bioactive metabolites, which have antioxidant, antidiabetic, antimicrobial, and emulsifying activities. …
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Physicochemical assessment of microbial communities of fermented olives in Namibia using culture dependent and independent methods
… fruits in Namibia with naturally associated lactic acid bacteria (LAB) and yeast. These microorganisms are responsible for the development of aroma and flavour in the final olive product. The aim of this study was to document processing methods of table olive production, determine the …
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Biochemistry and functional analysis of exopolysaccharide production in Lactobacillus johnsonii
Lactic Acid Bacteria (LAB) produce unique exopolysaccharides (EPS) that are important in food industry but they also play critical role in bacterial interactions during colonisation of the gastrointestinal tract. The role of this layer in the virulence of pathogenic bacteria has been well described …
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Isolation of Antifungal Lactic Acid Bacteria from Food Sources and Their Use to Inhibit Mold Growth in Cheese
… has lately gained increasing interest. Lactic acid bacteria (LAB) have the potential for use in biopreservation, because they are safe to consume and naturally exist in many foods. In this study, fifteen strains of lactobacilli isolated from dairy products, vegetables, and fermented …
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Role of Lactic Acid Bacteria as a Bio-sanitizer to Prevent Attachment of Listeria Monocytogenes on Deli Slicer Contact Surfaces, and the Influence of Listeria Innocua on the Attachment of L. Monocytogenes on Selected Materials Located in the Food-processing Environment
… current study explored the attachment of three lactic acid bacteria (LAB) strains, <em> Lactobacillus animalis </em> , <em> Lb. amylovorus</em> and <em> Pediococcus acidilactici </em>, their combination in a cocktail, and their influence to prevent the attachment of <em> L. monocytogenes </em> …
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Effect of modified atmosphere packaging on growth of Listeria monocytogenes and nonproteolytic Clostridium botulinum in cooked turkey
… refrigerated and temperature-abuse storage, and lactic acid bacteria (LAB) competition. L. monocytogenes (LM) growth was suppressed when initially outnumbered 3.5 logs:1 or 2.1 logs:1 by naturally-occurring LAB, but not when the initial LAB:LM population ratio was equivalent. Lowering storage …
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Identification and characterization of beneficial microbiota in beef biltong from Namibia Central regions
… literature describing the presence and role of lactic acid bacteria (LAB) in biltong products which is involved in the transformation of many aroma and flavour compounds and therefore, the quality of the final product. The aims of this study were to document the steps involved in beef biltong …
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Growth and Viability of Bifidobacterium Bifidum in Cheddar Cheese
… of lactose, the principal milk carbohydrate, to lactic acid. This fermentation is brought about by the lactic acid bacteria (LAB) which could be native to milk or added as starter culture. Production of lactic acid decreases the pH which helps in the preservation of the product. Other …
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Enumeration, isolation, identification and probiotic characterisation of lactic acid bacteria from Nigerian human breast milk
… to investigate the population and diversity of lactic acid bacteria (LAB) in human breast milk, to assess the probiotic potential of the identified LAB, to examine the antimicrobial resistance profile of the LAB and to investigate the possible relationship between the identified bacterial …
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Characterization of novel prophages in lysogenic murine isolate lactobacillus murinus EF-1
… genomic coding regions through BLASTp amino acid sequence percent similarity. The low amino acid sequence identity of two murinus L. murinus GIT isolates strain’s to phiEF-1.1 suggests putative prophage coding regions are divergent. A low level of identity between phiEF-1.1 and other …
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Identificación taxonómica y clonal de bacterias acéticas, y estudio del efecto de la nisina frente a biofilms de bacterias enológicas
… of microorganisms involved in wine and vinegar elaborations is very diverse, complex and scarcely characterized, and precisely microorganisms are responsible for the fermentations that take place, i.e. the transformations of grape juice into wine and wine into vinegar. During fermentations …
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