scholarly journals Isolation and characterization of aerobic actinomycetes with probiotic properties in Nile tilapia

2020 ◽  
Author(s):  
Euanorasetr Jirayut ◽  
Chotboonprasit Varissara ◽  
Ngoennamchok Wacharaporn ◽  
Thongprathueang Sutassa ◽  
Promprateep Archiraya ◽  
...  
Keyword(s):  
Nile Tilapia ◽  
Probiotic Properties ◽  
Isolation And Characterization ◽  
Aerobic Actinomycetes

scholarly journals Isolation and characterization of probiotic properties of Lactobacilli isolated from rat fecal microbiota

2013 ◽  
Vol 57 (6) ◽  
pp. 407-416 ◽  
Author(s):  
Prasant Kumar Jena ◽  
Disha Trivedi ◽  
Kirati Thakore ◽  
Harshita Chaudhary ◽  
Sib Sankar Giri ◽  
...  
Keyword(s):  
Fecal Microbiota ◽  
Probiotic Properties ◽  
Isolation And Characterization

scholarly journals Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages

2019 ◽  
Vol 12 (1) ◽  
pp. 54-69 ◽  
Author(s):  
É. Laslo ◽  
É. György ◽  
A. Czikó
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Meat Products ◽  
Starter Cultures ◽  
Probiotic Properties ◽  
Meat Industry ◽  
Bacterial Isolates ◽  
Isolation And Characterization

Abstract Fermented meat products represent an important segment of our alimentation. Obtaining these products is based on beneficial microorganism activity. In the case of traditional food products, these are commercial starters or autochthonous microflora. Fermentation of raw materials is mainly done by sugar metabolization of lactic acid bacteria (LAB). In addition, these microorganisms can have other beneficial properties too such as probiotic properties, antimicrobial compound production abilities, etc. In order to meet consumer demands, starter cultures are continuously developed to produce high-quality, healthy, and tasty products, thus contributing to guaranteeing microbiological safety and to improving one or more sensory characteristics, technological, nutritional, or health properties of the fermented products. The aim of our research is to determine the technological properties of autochthonous lactic acid bacteria originated from commercial fresh sausages in order to select and use them as potential starter cultures in the meat industry. In our work, we determined the relevant characteristics (such as salt tolerance, proteolytic activity, antimicrobial activity, and antibiotic resistance) of bacteria isolated from 16 fresh sausages. Based on our results, the studied bacterial isolates originated from sausages could be potentially used as autochthonous meat starter cultures.

Isolation and Characterization of Flavobacteriaceae from Farmed and Wild Nile Tilapia in Tanzania

2019 ◽  
Vol 31 (1) ◽  
pp. 23-30 ◽  
Author(s):  
Elisa Mwega ◽  
Duncan J. Colquhoun ◽  
Huruma Tuntufye ◽  
Robinson Mdegela ◽  
Stephen Mutoloki ◽  
...  
Keyword(s):  
Nile Tilapia ◽  
Isolation And Characterization

The isolation and characterization of 18 equine microsatellite loci, TKY272–TKY289

2000 ◽  
Vol 31 (2) ◽  
pp. 149-149 ◽  
Author(s):  
T Tozaki ◽  
H Kakoi ◽  
S Mashima ◽  
K Hirota ◽  
T Hasegawa ◽  
...  
Keyword(s):  
Microsatellite Loci ◽  
Isolation And Characterization
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