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Showing 1 to 20 of 27 for “"leuconostoc"”.
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Hexosamine Biosynthesis in Leuconostoc Mesenteroides
Made available in DSpace on 2014-12-05T21:45:37Z (GMT). No. of bitstreams: 1 6202953.pdf: 3065636 bytes, checksum: bd6be1585e391bf16f94c0b1bc62cf16 (MD5) Previous issue date: 1962
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Leuconostoc mesenteroides as a cause of ropiness in canned peaches
Thesis (M.S.)--Michigan State University of Agriculture and Applied Science. Dept. of Bacteriology and Public Health, 1950
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The study of shear inactivation of dextransucrase preparation from Leuconostoc mesenteroides
… and purified from the fermentor culture of Leuconostoc mesenteroides (ATCC 10830) by a three-step procedure: centrifugation, membrane ultrafiltration and dialysis, and gel permeation chromatography. Two enzyme preparations which contained dextransucrase activity of 0.95 U/ml and 1.59 U/ml …
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A potential nutraceutical from Leuconostoc mesenteroides B-742 (ATCC 13146); production and properties
… Oligosaccharides also can be produced using a Leuconostoc fermentation and restricting the polymer size by the addition of maltose. Maltose limits the dextransucrase reaction, yielding high concentrations of a-glucooligosaccharides. Branched oligomers produced by this process were found to be …
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A Modified Prill and Hammer Method Used in The Study of Diacetyl Production by Single Strain Lactic Streptococci
… bacteria are usually classified in the genus Leuconostoc and are considered to be either Leuconostoc citrovorum or Leuconostoc dextranicum. Since these organisms produce very little acid in milk, they are grown in association with the lactic acid producing organisms because the production of …
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The role of poi as a naturally fermented Hawaiian food in the modulation of gut health
… species, including the most prevalent species: Leuconostoc lactis, Leuconostoc mesenteroides, Enterococcus lactis, Leuconostoc pseudomesenteroides, and Lactiplantibacillus plantarum. Some LAB isolates demonstrated antimicrobial activities against Listeria monocytogenes and/or Salmonella enterica …
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Caracterización microbiológica de productos lácteos tradicionales para el diseño de cultivos iniciadores
… métodos moleculares y asignados a las especies Leuconostoc citreum, Leuconostoc mesenteroides y Leuconostoc lactis. Tras una selección preliminar de 14 cepas, se examinaron detalladamente sus características bioquímicas, tecnológicas y de seguridad y se seleccionaron las más indicadas para ser …
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Effet de la température sur la croissance bactérienne et la production de composés d'arôme dans du lait supplémenté de citrate par des bactéries lactiques mésophiles aromatisantes en culture mixte
… partir d'une culture mixte de lactocoques et de leuconostocs. En bonifiant le lait fermenté en composés d'arôme, cela a comme but de rehausser les qualités organoleptiques du fromage frais. Cette étude a comme but d'évaluer la faisabilité de la production d'un ferment mixte contenant trois …
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Identification of microbial diversity associated with post-harvest storage of rice in India
… from paddy. Lactococcus, Lactobacillus, and Leuconostoc were the major bacterial genera specific to stored rice. Clostridium, although low in abundance, was significantly enriched during storage. The dominant fungus specific to stored rice was the well-known ‘storage fungus’ Aspergillus. It …
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Caracterización del queso de Cameros: Evolución de parámetros físicoquímicos y microbiológicos durante su maduración
… Lactobacillus, Lactococcus, Enterococcus y Leuconostoc. Las máximas puntuaciones en el análisis sensorial las registraron los quesos elaborados con leche cruda y con cultivo iniciador. Se concluyó que los procesos tecnologicos utilizados podrian incrementar las posibilidades económicas del …
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Flavor development in lactic fermentation of ultrafiltered cottage cheese whey
… were added, and the mixtures fermented with Leuconostoc dextranicum for 16 h at 32°C. The fermented samples were heat-coagulated in a water bath at 90°C for 10 min and cooled to room temperature. The resulting products were evaluated for flavor by a trained panel, who tasted three replicates …
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Étude des paramètres affectant la croissance, l'équilibre et l'activité des ferments lactiques mésophiles aromatiques mixtes en contrôle de PH
… ceux du Cheddar incluant les genres Lactococcus, Leuconostoc et Lactobacillus. Ceux-ci seraient utilisés pour la production de fromages frais. La production de ferments lactiques aromatiques complexes est traditionnellement faite sur lait et ce, sans contrôle de pH. Or, l’utilisation du lait pour …
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Evaluation of microbial dynamics on low-sodium cooked bologna under different packaging conditions
… spoilage bacteria such Lactobacillus curvatus, Leuconostoc mesenteroides, Brochothrix thermosphacta and Pseudomonas fluorescens were investigated by using culture-dependent and culture-independent techniques. In general, reducing the sodium concentration from 2% (the current industry standard) …
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The effects of different processing parameters (cold soak and percent alcohol (v/v) at dejuicing) on the concentrations of grape glycosides and glycoside fractions and glycosidase activities in selected yeast and lactic acid bacteria
… Brettanomyces (10 strains); and seven bacteria (Leuconostoc oenos strains). Only one Saccharomyces strain exhibited -glucosidase activity, but several non-Saccharomyces yeast species had substantial production. Aureobasidium pullulans hydrolyzed a-L-arabinofuranoside, b-glucoside, and …
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Batch and continuous fermentation methods for the production of dextransucrase
… techniques employed. The micro-organism Leuconostoc mesenteroides NRRL B512 (F) secretes dextransucrase in the presence of an inducer, sucrose, this being the only known inducer of the enzyme. Dextransucrase is a growth related product and a series of fed-batch fermentations have been …
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Characterization of lactic acid bacteria from Nono, a Nigerian naturally fermented milk product
… (22%) Streptococcus infantarius (10%), Leuconostoc pseudomesenteriodes (2 %) and Enterococcus thailandicus (1%>). Further characterisation of the isolates for probiotic and functional properties focused on seven isolates selected on the basis of differences in their rep-PCR profiles. …
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The Production of the Enzyme Dextransucrase by Batch and Continuous Fermentation Techniques
… Fed-batch fermentation of the bacteria Leuconostoc mesenteroides NRRL B512 (F) to produce dextransucrase has formed the major part of this research. Aerobic and anaerobic fermentations have been studied using a 16 litre New Brunswick fermenter which has a 3-12 litre working volume. The …
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MICROBES ON THE MENU: INVESTIGATING FOOD AS A VEHICLE FOR MICROORGANISMS FOR THE HUMAN INTESTINAL ECOSYSTEM
… including Lactococcus lactis subsp. lactis K03, Leuconostoc pseudomesenteroides K05, L. mesenteroides K09, and Lentilactobacillus kefiri K10. The strains exhibited fermentation capabilities in a soy-based beverage, resulting in acidification and improved texture. L. pseudomesenteroides K05 …
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Identification and characterization of beneficial microbiota in beef biltong from Namibia Central regions
… paraplantarum, Lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp. mesenteroides, Pediococcus acidilactici, P. pentosaceus, Weisella cibaria, and W. confusa, The cell free supernatant (CFS) of LAB was found to exhibit a variable degree of antimicrobial activity by agar well diffusion …
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Growth and Viability of Bifidobacterium Bifidum in Cheddar Cheese
… the Lactococcus, Streptococcus, Lactobacillus or Leuconostoc genus (66). Apart from preserving the product LAB also serve other important roles. Cultured dairy products are more easily digested and assimilated than unfermented milk (27). Fermented milks are acceptable to lactose intolerant people …
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