scholarly journals Determination of bacteriocin-encoding genes of lactic acid bacteria isolated from traditional dairy products of Luxor province, Egypt

2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Rasha Mohamed Refay ◽  
Hala Mohamed Abushady ◽  
Sara Adel Amer ◽  
Mahmoud Ahmed Mailam
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Traditional Dairy Products ◽  
Encoding Genes

scholarly journals Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria

2009 ◽  
pp. 87-94
Author(s):  
Dragana Pesic-Mikulec ◽  
Gordana Niketic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quantitative Determination ◽  
Dairy Products ◽  
Consumer Preferences ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Manufacturing Methods ◽  
The Many

Yoghurt quality is particularly difficult to standardize because of the many forms, varieties, manufacturing methods, ingredients and consumer preferences that exist. Since these factors will always play an important role, it is unlikely that a uniform yoghurt quality concept will ever emerge, such as has been developed for other dairy products. There are a number of common denominators, however that have bearing on yoghurt quality. Since a number of producers are recognized within the broad category entitled yoghurt. This situation makes yoghurt an interesting, challenging, but also a confusing area to work in. The present investigation was undertaken to isolate from commercial yoghurt the strains involved in its manufacture and determine the characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus. This study is concerned with the lactic acid bacteria (L.delbrueckii subsp. bulgaricus and S. thermophilus) growth in yoghurt from involving different procedures and with the determination of the number of lactic acid bacteria in dependence of the temperature and acidity in the period of storage. Predominant samples of yoghurt were with 11-107/ml lactic acid lactococci (44.28%).

Application of cultivable lactic acid bacteria isolated from Iranian traditional dairy products for the production of liquid and dried kashks

LWT ◽  
2019 ◽  
Vol 116 ◽  
pp. 108519 ◽  
Author(s):  
Maryam Jafari ◽  
Mohammad Rezaei ◽  
Hamid Reza Gheisari ◽  
Khadijeh Abhari ◽  
Gholamreza Jahed Khaniki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Traditional Dairy Products

Determination of the bacteriocin-like substances produced by some lactic acid bacteria isolated from Turkish dairy products

LWT ◽  
2005 ◽  
Vol 38 (6) ◽  
pp. 691-694 ◽  
Author(s):  
B. Aslim ◽  
Z.N. Yuksekdag ◽  
E. Sarikaya ◽  
Y. Beyatli
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products

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

Food Matrix Design for Effective Lactic Acid Bacteria Delivery

2019 ◽  
Vol 10 (1) ◽  
pp. 285-310 ◽  
Author(s):  
F. Gomand ◽  
F. Borges ◽  
J. Burgain ◽  
J. Guerin ◽  
A.-M. Revol-Junelles ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Physicochemical Characteristics ◽  
Design Guidelines ◽  
Food Matrix ◽  
Advantages And Disadvantages ◽  
Traditional Dairy Products ◽  
Vegetables And Fruits ◽  
Matrix Design

The range of foods featuring lactic acid bacteria (LAB) with potential associated health benefits has expanded over the years from traditional dairy products to meat, cereals, vegetables and fruits, chocolate, etc. All these new carriers need to be compared for their efficacy to protect, carry, and deliver LAB, but because of their profusion and the diversity of methods this remains difficult. This review points out the advantages and disadvantages of the main food matrix types, and an additional distinction between dairy and nondairy foods is made. The food matrix impact on LAB viability during food manufacturing, storage, and digestion is also discussed. The authors propose an ideal hypothetical food matrix that includes structural and physicochemical characteristics such as pH, water activity, and buffering capacities, all of which need to be taken into account when performing LAB food matrix design. Guidelines are finally provided to optimize food matrix design in terms of effective LAB delivery.

scholarly journals Optimization of the Production of ε-Poly-L-Lysine by Novel Producer Lactic Acid Bacteria Isolated from Traditional Dairy Products

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Hamid Reza Samadlouie ◽  
Shahrokh Gharanjik ◽  
Zohreh Beygom Tabatabaie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Lactobacillus Delbrueckii ◽  
Rdna Sequencing ◽  
Traditional Dairy Products ◽  
Lactis Strain ◽  
The One ◽  
Central Composite ◽  
Lactobacillus Delbrueckii Subsp

New strains of lactic acid bacteria (LAB) were isolated from different traditional dairy products. Six new strains named Lactobacillus delbrueckii strain A01, Lactobacillus delbrueckii subsp. bulgaricus strain D01, Lactobacillus delbrueckii subsp. bulgaricus strain E01, Lactococcus lactis strain G01, Lactobacillus delbrueckii strain C01, and Lactobacillus delbrueckii subsp. bulgaricus strain F01 were identified using 16S rDNA sequencing, morphological and biochemical traits. All strains have been registered in the National Center for Biotechnology Information (NCBI) with accession numbers MN611241.1, MN611300.1, MN611301.1, MN611303.1, MN611241.1, and MN611299.1, respectively. Having found ε-Poly-L-Lysine (ε-PL) in all strains isolated, Lactobacillus delbrueckii strain A01 was identified as an active producer of ε-Poly-L-Lysine (ε-PL). The one-factor-at-a-time method and central composite design were applied to optimize ε-Poly-L-Lysine (ε-PL). A predicted 200 ppm of ε-PL was obtained in the medium containing the lowest level of glucose, 25 g/l, and yeast extract, 6 g/l.

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