Studies of lactic acid bacteria associated with brewery products. III. —Amino-acid requirements of 34 organisms

1955 ◽  
Vol 6 (3) ◽  
pp. 133-136 ◽  
Author(s):  
R. R. Bhandari ◽  
C. Russell ◽  
T. K. Walker
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Amino Acid Requirements

scholarly journals THE AMINO ACID REQUIREMENTS OF TWENTY-THREE LACTIC ACID BACTERIA

1947 ◽  
Vol 168 (1) ◽  
pp. 1-22 ◽  
Author(s):  
Max S. Dunn ◽  
S. Shankman ◽  
Merrill N. Camien ◽  
Harriette Block
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Amino Acid Requirements

scholarly journals SOME CHEMICAL FACTORS WHICH INFLUENCE THE AMINO ACID REQUIREMENTS OF THE LACTIC ACID BACTERIA

1947 ◽  
Vol 167 (1) ◽  
pp. 177-187 ◽  
Author(s):  
Carl M. Lyman ◽  
Olive Moseley ◽  
Suzanne Wood ◽  
Betty Butler ◽  
Fred Hale
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Amino Acid Requirements ◽  
Chemical Factors

Effects of Inoculating Compound Lactic Acid Bacteria on the Quality of Cured Fish

2014 ◽  
Vol 685 ◽  
pp. 486-489 ◽  
Author(s):  
Yan Yan Wu ◽  
Gang You ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Ya Wei
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Nitrogen Content ◽  
Acid Content ◽  
Total Acid ◽  
Fish Quality ◽  
Salted Fish ◽  
Positive Effects ◽  
Amino Acid Nitrogen

Inoculation with compound lactobacillus in the low-salt pickled fish, fermented and dried to produce cured fish. The paper studied the effects of inoculating compound lactobacillus on the pH, total volatile basic nitrogen (TVB-N), amino acid nitrogen content (AA-N) and total acid content of salted fish quality. The results showed that, compared with the non-vaccinated groups (CK), The cured fish inoculated lactobacillus had a lower pH and TVB-N content, higher the amino acid nitrogen content and total acid content. Inoculated compound lactic acid bacteria into salted fish, to a certain extent, could improve the nutritional value and edible value, which had positive effects on the fish quality.

scholarly journals Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

2018 ◽  
Vol 24 (2) ◽  
pp. 299-309 ◽  
Author(s):  
Risa Saiki ◽  
Tatsuro Hagi ◽  
Takumi Narita ◽  
Miho Kobayashi ◽  
Keisuke Sasaki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acid ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production ◽  
Cheese Ripening

Response of lactic acid bacteria to amino acid derivatives. II. Glycine

1951 ◽  
Vol 32 (1) ◽  
pp. 106-112 ◽  
Author(s):  
Ruth B. Malin ◽  
Merrill N. Camien ◽  
Max S. Dunn
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Amino Acid Derivatives
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