MALIC ENZYME INDUCTION BY LACTIC ACID BACTERIA: I. A METHOD FOR THE STUDY OF NUTRITIONAL INTERACTIONS

1961 ◽  
Vol 7 (2) ◽  
pp. 153-161 ◽  
Author(s):  
S. J. Deal ◽  
Herman C. Lichstein
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Enzyme Induction ◽  
Malic Enzyme ◽  
Enzyme Synthesis ◽  
Nutritional Requirements ◽  
Growth Requirements ◽  
Lactobacillus Arabinosus

The nutritional requirements for the induction of malic enzyme by washed cellular suspensions of Lactobacillus arabinosus 17-5 have been found to be quite similar to the growth requirements for this organism. This similarity permits the use of the measure of rate and extent of malic enzyme synthesis as a tool for studying amino acid interactions and vitamin function.

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

scholarly journals Cultivation media for lactic acid bacteria used in dairy products

2019 ◽  
Vol 86 (4) ◽  
pp. 490-502 ◽  
Author(s):  
Saeed A. Hayek ◽  
Rabin Gyawali ◽  
Sulaiman O. Aljaloud ◽  
Albert Krastanov ◽  
Salam A. Ibrahim
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Growth ◽  
Dairy Products ◽  
Microbial Control ◽  
Starter Cultures ◽  
Isolation And Identification ◽  
Defined Media ◽  
Growth Requirements ◽  
Large Numbers

AbstractThis review aims to familiarize the reader with research efforts on the cultivation media of lactic acid bacteria (LAB). We have also included a brief discussion on standard ingredients used in LAB media and chemically defined media as related to bacterial growth requirements. Recent research has focused on modifying standard media for the enumeration, differentiation, isolation, and identification of starter cultures and probiotics. Even though large numbers of these media have been developed to serve dairy microbial control, they have failed to provide consistent results. The research consequently points to the need to develop a reliable lactobacilli growth medium for the dairy industry.

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
Sign in / Sign up

Export Citation Format

Share Document