Effect of medium and temperature of storage on viability of lactic acid bacteria immobilized in κ-carrageenan-locust bean gum gel beads

1991 ◽  
Vol 5 (4) ◽  
pp. 307-312 ◽  
Author(s):  
Pascal Audet ◽  
Céline Paquin ◽  
Christophe Lacroix
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Locust Bean Gum ◽  
Gel Beads ◽  
Locust Bean

Immobilized growing lactic acid bacteria with ?-carrageenan ? locust bean gum gel

1988 ◽  
Vol 29 (1) ◽  
pp. 11-18 ◽  
Author(s):  
Pascal Audet ◽  
C�line Paquin ◽  
Christophe Lacroix
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Locust Bean Gum ◽  
Locust Bean

scholarly journals Simultaneous Immunofluorescent Detection of Coentrapped Cells in Gel Beads

2000 ◽  
Vol 66 (5) ◽  
pp. 2216-2219 ◽  
Author(s):  
Guenolee Prioult ◽  
Christophe Lacroix ◽  
Carl Turcotte ◽  
Ismaïl Fliss
Keyword(s):  
Lactic Acid ◽  
Confocal Microscopy ◽  
Lactic Acid Bacteria ◽  
Mixed Culture ◽  
Immobilized Cells ◽  
Enzyme Linked Immunosorbent Assay ◽  
Cell Dynamics ◽  
Cell Counts ◽  
Gel Beads ◽  
Immunofluorescent Method

ABSTRACT An immunofluorescent method involving double color labeling and confocal microscopy was reported to specifically detect lactic acid bacteria and probiotic cells coimmobilized in gels beads. The method described is rapid (4 h) and sensitive and may be useful for studying cell dynamics during mixed-culture starter production using immobilized cells in gel beads. Microscopic observations were perfectly correlated to cell counts obtained using a sandwich enzyme-linked immunosorbent assay.

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.

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