Factors influencing the distribution of lactic acid bacteria onPennisetumgrasses

2017 ◽  
Vol 63 (3) ◽  
pp. 150-158 ◽  
Author(s):  
Xinzhu Chen ◽  
Yifen Zhuang ◽  
Zhaoxia Dong ◽  
Jianguo Zhang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Factors Influencing

scholarly journals Factors influencing the membrane fluidity and the impact on production of lactic acid bacteria starters

2019 ◽  
Vol 103 (17) ◽  
pp. 6867-6883 ◽  
Author(s):  
Fernanda Fonseca ◽  
Caroline Pénicaud ◽  
E. Elizabeth Tymczyszyn ◽  
Andrea Gómez-Zavaglia ◽  
Stéphanie Passot
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Membrane Fluidity ◽  
Factors Influencing ◽  
The Impact

scholarly journals Factors influencing the production of volatile phenols by wine lactic acid bacteria

2011 ◽  
Vol 145 (2-3) ◽  
pp. 471-475 ◽  
Author(s):  
Isa Silva ◽  
Francisco M. Campos ◽  
Tim Hogg ◽  
José António Couto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Phenols ◽  
Factors Influencing

181. Induced O/R potentials, rates of growth and the volatile acid production of lactic acid bacteria in milk

1938 ◽  
Vol 9 (1) ◽  
pp. 85-94 ◽  
Author(s):  
J. G. Davis
Keyword(s):  
Methylene Blue ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Diagnostic Value ◽  
Volatile Acid ◽  
Laboratory Observation ◽  
Cheese Ripening ◽  
Factors Influencing ◽  
Rates Of Growth ◽  
By Products

The abilities of type cultures of lactic acid bacteria to reduce five O/R indicators in plain milk and yeast dextrose milk have been described and the factors influencing their behaviour in this respect discussed. Methylene blue, litmus and safranine appear to be of some diagnostic value for the differentiation of types. There is a marked correlation between rapidity of growth in milk, ability to reduce O/R dyes and the proportion of by-products. This relationship holds not only for the different groups and types, but also for variations in behaviour observed in species kept under laboratory observation. It is suggested that rate of growth is fundamentally related to the amount of by-products and hence presumably to flavour-producing substances such as diacety and acetic acid. Thus in cheese-ripening enforced slowness of growth may be as important as the presence of specific types.

scholarly journals Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

RSC Advances ◽  
2017 ◽  
Vol 7 (47) ◽  
pp. 29395-29420 ◽  
Author(s):  
Sahar Abbasiliasi ◽  
Joo Shun Tan ◽  
Tengku Azmi Tengku Ibrahim ◽  
Fatemeh Bashokouh ◽  
Nagasundara Ramanan Ramakrishnan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Industry ◽  
Factors Influencing ◽  
Major Interest

Lactic acid bacteria (LAB) are the major interest in food industry primarily by virtue of their biopreservative properties.

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
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