Molecular Biology of Adaptation of Starter Lactic Acid Bacteria to Dairy System

2015 ◽  
pp. 164-197
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Biology

scholarly journals Isolation, identification and investigation some biochemical properties of lactic acid bacteria from “Mam sac chua” and “Com me” in Tien Giang province

2021 ◽  
Vol 11 (1) ◽  
pp. 11-20
Author(s):  
Truong Quoc Tat ◽  
Nguyen Duy Khanh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Biology ◽  
Lactobacillus Plantarum ◽  
Salinity Tolerance ◽  
Salt Concentration ◽  
Biochemical Properties ◽  
Gram Positive ◽  
Molecular Biology Technique ◽  
Mrs Broth

The objective of this study was isolate, identify and investigate some biochemical properties of strains of lactic acid bacteria from “com me” and “mam sac chua” in Tien Giang province. Nineteen strains of LAB were isolated from four “com me” and three “mam sac chua” samples. They have characterized of lactic acid bacteria such as: halo rings in MRS agar environment added 0,85% CaCO3, rod-shaped cells, Gram positive, catalate and oxidase negative. All 19 strains of LAB were able to produce lactic acid in MRS broth (1,01 – 2,23 mg/ mL after 24 hours). Three strains of LAB were isolated from “com me” were able to produce lactic acid in MRS broth at salt concentration of 0, 2, 4 and 6% (0,57 – 1,29 mg/ mL after 24 hours). In particular, strains of LAB were coded ML3 and ML4 produced the highest lactic acid and VB strain was the most salinity tolerance. Therefore, these three srains were choosed to identify species by molecular biology technique. The results of identification were Staphylococcus piscifermentans VB, Lactobacillus plantarum ML3 and Lactobacillus plantarum ML4 because they are 99% homologous to S. piscifermentans and L. plantarum.

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Cryopreservation to be a progressive method for keeping up valuable strains of lactic acid bacteria and yeasts

2014 ◽  
pp. 112-119 ◽  
Author(s):  
O.A. Savkina ◽  
◽  
G.V. Ternovskoi ◽  
M.N. Lokachuk ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Progressive Method

In vitro adhesion of lactic acid bacteria and bifidobacteria to Caco-2P and IEC-18 cells

2005 ◽  
Vol 34 (1) ◽  
pp. 91-99 ◽  
Author(s):  
K. Szekér ◽  
J. Beczner ◽  
A. Halász ◽  
Á. Mayer ◽  
J.M. Rezessy-Szabó ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
In Vitro Adhesion
Sign in / Sign up

Export Citation Format

Share Document