scholarly journals Isolation and Characterization of Lactic Acid Bacteria Producing GABA from Indigenous West Sumatera Fermented Food

2019 ◽  
Vol 9 (3) ◽  
pp. 855 ◽  
Author(s):  
Lili Anggraini ◽  
Yetti Marlida ◽  
Mirzah ◽  
Wizna ◽  
Jamsari ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Isolation And Characterization

Isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan

2012 ◽  
Vol 58 (2) ◽  
pp. 103-109 ◽  
Author(s):  
Yi-sheng Chen ◽  
Hui-chung Wu ◽  
Chiung-mei Wang ◽  
Chia-chun Lin ◽  
Yi-ting Chen ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Isolation And Characterization ◽  
Traditional Fermented Food

scholarly journals Isolation and characterization of halophilic lactic acid bacteria isolated from "terasi" shrimp paste: A traditional fermented seafood product in Indonesia

2003 ◽  
Vol 49 (5) ◽  
pp. 279-286 ◽  
Author(s):  
Takeshi Kobayashi ◽  
Michika Kajiwara ◽  
Mita Wahyuni ◽  
Toshihide Kitakado ◽  
Naoko Hamada-Sato ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Isolation And Characterization ◽  
Seafood Product ◽  
Halophilic Lactic Acid Bacteria

scholarly journals Isolation and Characterization of Lactic Acid Bacteria in Philippine Fermented Milkfish Chanos chanos-Rice Mixture (Burong Bangus)

2018 ◽  
Vol 6 (2) ◽  
pp. 500-508
Author(s):  
Julie Ann A. Arcales ◽  
Garner Algo L.Alolod
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enzymatic Activity ◽  
Antimicrobial Property ◽  
Food Products ◽  
The Philippines ◽  
Lactobacillus Delbrueckii ◽  
Bacterial Strains ◽  
Isolation And Characterization

Isolation and characterization of bacteria in food products are important to determine and distinguish the beneficial or harmful effects of microbiota in certain samples. Lactic acid bacteria in food products had long been associated to good factors as food preservatives and with added fermentation metabolites. This study isolated and characterized lactic acid bacteria from burong bangus. The culture and purification process of bacteria isolation resulted to 4 strains of lactic acid bacteria namely Enterococcus faecalis, Tetragenococcus muriaticus, Lactobacillus delbrueckii subp. delbrueckii and Carnobacterium divergens. High enzymatic activity were observed with E. faecalis particularly on lipase and protease assay. While C. divergens have no enzymatic activity against lipase, protease, amylase and cellulase. The antimicrobial property of L. delbrueckii is only susceptible to amoxicillin unlike the other three bacteria isolates. No antagonistic activity were observed with the four bacterial strains against Bacillus subtilis, Staphylococcus aureus and Escherichia coli. The result of this study showed promising benefits to the industry especially in developing countries like the Philippines because population are not yet so aware of this organisms and the benefits that can be derived through their consumption.

Sign in / Sign up

Export Citation Format

Share Document