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The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the prod...
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...
Culture-independent molecular tools have been introduced into food microbiology during the last ten years. Most of them are based on the amplification of a bulk bacterial DNA extracted directly from a...
When minced and autoclaved model kitchen refuse was inoculated with a small amount of non-autoclaved model kitchen refuse as seed culture, incubated at 37°C for 3-5 days and intermittently pH neutrali...
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...
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...
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 ...
A total of 116 isolates were identified from randomly collected market dahi samples from Rawalpindi, Pakistan. Lactic acid bacteria dominated the microbial population of dahi and were identified accor...
Intestinal microbiota can contribute to the development of colon cancer by the production of many substances playing a role in carcinogenesis. Metabolites of protein fermentation in the colon, such as...

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