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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...
Two Different Methods for Screening of Bile Salt Hydrolase Activity in Lactobacillus Strains
Lactobacillus bile salt hydrolase activity
2015/3/4
Bile salt hydrolase (BSH) activity of intestinal bacteria (including lactobacilli) is one of the indirect ways of decreasing a cholesterol level in human body. Tested Lactobacillus strains were isolat...
Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks
lactic acid bacteria ABT fermented milk l(+)-lactic acid d(–)-lactic acid
2014/10/11
The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inocu...
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...
Growth and Biogenic Amine (Histamine and Tyramine) Potential of Probiotic Lactobacillus casei in Skim Milk
Growth and Biogenic Amine Probiotic Lactobacillus
2016/6/2
The growth and biogenic amines (histamine and tyramine) potential of decarboxylase positive probiotic Lactobacillus casei (TISTR 389) was studied in skim milk. Fermentation was followed for 48 h at 37...
Differentiation of Lactobacillus species by ARDRA
restriction analysis of the 16S rDNA gene AluI MspI in silico fragmentation species identification
2014/2/24
The Lactobacillus species by 16S Amplified Ribosomal DNA Restriction Analysis (16S-ARDRA) was identified. Lactobacilli are bacteria often found in foodstuffs of both animal and vegetable origins. On o...
Isolation and Applications of One Strain of Lactobacillus paraplantarum from Tea Leaves (Camellia sinensis)
Lactobacillus paraplantarum Tea Leaves
2016/6/1
The aim of the study was to identify the occurrence of lactic acid bacteria in tea leaves and examined the probiotic activity. Probiotics are live microorganisms that are similar to beneficial microor...
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 ...
Antioxidant Activity of Whey from Milk Fermented with Lactobacillus Species Isolated from Nigerian Fermented Foods
antioxidant activity DPPH· scavenging activity fermented foods lipid peroxidation
2011/2/24
Eight Lactobacillus isolates obtained from five indigenous fermented foods (ogi, ogi
baba, wara, kunnu and ugba) were investigated. Wara is a dairy-based food while the others
are not dairy-based. T...
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...
Modelling the Effect of Different Substrates and Temperature on the Growth and Lactic Acid Production by Lactobacillus amylovorus DSM 20531T in Batch Process
amylolytic lactic acid bacterium Lactobacillus amylovorus glucose sucrose starch batch process cultivation temperature
2010/12/21
Amylolytic lactic acid bacterium Lactobacillus amylovorus DSM 20531T utilised glucose,
sucrose and starch as a sole carbon and energy source. The three substrates were completely
depleted from MRS m...
Purification and Characterization of a Bacteriocin Produced by Lactobacillus lactis Isolated from Marine Environment
Antagonistic activity bacteriocin indicator organisms lactic acid bacteria
2010/9/30
Bacteriocin producing Lactobacillus lactis strain isolated from marine environment, showed broad range of antibacterial activity against some major food borne pathogens. Maximum bacteriocin production...
A New Probiotic Cheddar Cheese with High ACE-Inhibitory Activity and γ-Aminobutyric Acid Content Produced with Koumiss-Derived Lactobacillus casei Zhang
ACE-inhibitory activity Lactobacillus casei Zhang g-aminobutyric acid koumiss
2010/8/11
Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia ...
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...