scholarly journals Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area

2010 ◽  
Vol 61 (1) ◽  
pp. 79-84 ◽  
Author(s):  
Nicola Francesca ◽  
Luca Settanni ◽  
Ciro Sannino ◽  
Maria Aponte ◽  
Giancarlo Moschetti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Technological Capability ◽  
Production Area

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

Method of separation of major off-odor component and change of components of Gastrodia elata Blume fermented by lactic acid bacteria

2017 ◽  
Author(s):  
S Young Eun ◽  
L In Sok ◽  
S Eun Ju ◽  
C Min Kyung ◽  
H Hyu Ah ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gastrodia Elata ◽  
Gastrodia Elata Blume

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

Antioxidant and Nitrite Scavenging Activities of Soybean Leaf Tea Fermented by Lactic Acid Bacteria

2018 ◽  
Vol 24 (4) ◽  
pp. 70-75
Author(s):  
Ha Yeon Lee ◽  
Yoon Ji Goh ◽  
Se Young Kwun ◽  
Eun Hee Park ◽  
Jeong Ah Yoon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Soybean Leaf
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