scholarly journals Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China

2014 ◽  
Vol 59 (5) ◽  
pp. 549-556 ◽  
Author(s):  
F.L. Zuo ◽  
X.J. Feng ◽  
L.L. Chen ◽  
S.W. Chen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Tianshan Mountains ◽  
Partial Characterization ◽  
Western Tianshan ◽  
Traditional Dairy Products

scholarly journals PARTIAL CHARACTERIZATION OF BACTERIOCINS PRODUCED BY TWO STRAINS OF LACTIC ACID BACTERIA, ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS

2014 ◽  
Vol 5 (8) ◽  
pp. 561-579
Author(s):  
S. EL-Ghaish ◽  
Azza EL-Baz ◽  
N. Hwanhlem ◽  
M. Zommara ◽  
Eman Ayad ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Partial Characterization

scholarly journals Partial characterization of probiotic lactic acid bacteria isolated from Chinese dairy products

2021 ◽  
Vol 24 (1) ◽  
pp. 446-456
Author(s):  
Li Huang ◽  
Hanan A. Goda ◽  
Mahmoud Abdel-Hamid ◽  
John A. Renye Jr ◽  
Pan Yang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Partial Characterization ◽  
Probiotic Lactic Acid Bacteria

Characterization of the lactic acid bacteria in artisanal dairy products

1997 ◽  
Vol 64 (3) ◽  
pp. 409-421 ◽  
Author(s):  
TIMOTHY M. COGAN ◽  
MANUELA BARBOSA ◽  
ERIC BEUVIER ◽  
BRUNA BIANCHI-SALVADORI ◽  
PIER S. COCCONCELLI ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Broad Spectrum ◽  
Acid Production ◽  
Dairy Products ◽  
Streptococcus Thermophilus ◽  
Listeria Innocua

In all, 4379 isolates from 35 products, including 24 artisanal cheeses, were surveyed with a view to identifying strains that could be used as starters in commercial dairy fermentations. Of the isolates, 38% were classified as Lactococcus, 17% as Enterococcus, 14% as Streptococcus thermophilus, 12% as mesophilic Lactobacillus, 10% as Leuconostoc and 9% as thermophilic Lactobacillus. Acid production by the isolates varied considerably. Of the 1582 isolates of Lactococcus and 482 isolates of mesophilic Lactobacillus tested, only 8 and 2% respectively produced sufficient acid to lower the pH of milk to <5·3 in 6 h at 30°C. In contrast, 53, 32 and 13% of Str. thermophilus, thermophilic Lactobacillus and Enterococcus isolates respectively reduced the pH to 5·3. These isolates were found only in some French, Italian and Greek cheeses. Bacteriocins were produced by 11% of the 2257 isolates tested and 26 of them produced broad-spectrum bacteriocins which inhibited at least eight of the ten target strains used, which included lactic acid bacteria, clostridia and Listeria innocua. The most proteolytic of the 2469 isolates tested were Str. thermophilus from Fontina cheese followed by Enterococcus from Fiore Sardo and Toma cheese and thermophilic Lactobacillus from all sources. Exopolysaccharides were produced by 5·3% of the 2224 isolates tested.

scholarly journals Tolerance of autochthonous lactic acid bacteria to different processing conditions in vitro

2020 ◽  
Vol 47 (2) ◽  
pp. 119-129
Author(s):  
Mirjana Grujović ◽  
Katarina Mladenović ◽  
Ljiljana Čomić
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Starter Cultures ◽  
Processing Conditions ◽  
Dairy Processing ◽  
Nacl Concentration ◽  
Different Temperatures

In this paper, the effect of different temperatures, pH, and NaCl concentration on the growth of autochthonous lactic acid bacteria isolated from traditionally made Serbian cheese (Sokobanja area) was investigated by using the spectrophotometric method. Growth of tested Lactobacillus (Lb. fermentum, Lb. plantarum, and Lb. brevis) and Lactococcus lactis subsp. lactis biovar. diacetylactis five isolates were better in acidic pH, while the growth of Enterococcus isolates (E. durans, E. faecium, and E. faecalis) was better in basic pH, at 37 °C. At 4 °C after 24 h, none of the tested bacteria showed growth. Since the autochthonous isolates were tolerant to a tested range of dairy processing conditions, further studies need to include the characterization of enzymatic activity of selected isolates, as well as the ability to use these isolates like starter cultures or food supplements in dairy or non-dairy products.

Isolation and Partial Characterization of Lactic Acid Bacteria from the Gut Microbiota of Marine Fishes for Potential Application as Probiotics in Aquaculture

2018 ◽  
Vol 11 (2) ◽  
pp. 569-579 ◽  
Author(s):  
Sergio Alonso ◽  
M. Carmen Castro ◽  
Margarita Berdasco ◽  
Inés García de la Banda ◽  
Xabier Moreno-Ventas ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Microbiota ◽  
Potential Application ◽  
Marine Fishes ◽  
Partial Characterization

Application of cultivable lactic acid bacteria isolated from Iranian traditional dairy products for the production of liquid and dried kashks

LWT ◽  
2019 ◽  
Vol 116 ◽  
pp. 108519 ◽  
Author(s):  
Maryam Jafari ◽  
Mohammad Rezaei ◽  
Hamid Reza Gheisari ◽  
Khadijeh Abhari ◽  
Gholamreza Jahed Khaniki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Traditional Dairy Products
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