scholarly journals In Vitro Study of Potentially Probiotic lactic Acid Bacteria Strains Isolated From Traditional Dairy Products

2014 ◽  
Vol 7 (6) ◽  
Author(s):  
Hooshang Niazi Amraii ◽  
Hamid Abtahi ◽  
Parvaneh Jafari ◽  
Hamid Reza Mohajerani ◽  
Mohammad Reza Fakhroleslam ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
In Vitro Study ◽  
Vitro Study ◽  
Probiotic Lactic Acid Bacteria ◽  
Traditional Dairy Products

In vitro study on electrospun lecithin-based poly (L-lactic acid) scaffolds and their biocompatibility

2020 ◽  
Vol 31 (17) ◽  
pp. 2285-2298
Author(s):  
Zhonghua Xu ◽  
Peng Liu ◽  
Hongyin Li ◽  
Mingkui Zhang ◽  
Qingyu Wu
Keyword(s):  
Lactic Acid ◽  
In Vitro Study ◽  
Vitro Study

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.

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