scholarly journals Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

2018 ◽  
Vol 24 (2) ◽  
pp. 299-309 ◽  
Author(s):  
Risa Saiki ◽  
Tatsuro Hagi ◽  
Takumi Narita ◽  
Miho Kobayashi ◽  
Keisuke Sasaki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acid ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production ◽  
Cheese Ripening

scholarly journals Erratum: Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

2019 ◽  
Vol 25 (3) ◽  
pp. 485-488
Author(s):  
Risa Saiki ◽  
Tatsuro Hagi ◽  
Takumi Narita ◽  
Miho Kobayashi ◽  
Keisuke Sasaki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acid ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production ◽  
Cheese Ripening

scholarly journals Complete Genome Sequence of Lactobacillus paracasei EG9, a Strain Accelerating Free Amino Acid Production during Cheese Ripening

2018 ◽  
Vol 6 (27) ◽  
Author(s):  
Yui Asahina ◽  
Akino Shiroma ◽  
Kazuma Nakano ◽  
Hinako Tamotsu ◽  
Noriko Ashimine ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Acid Production ◽  
Free Amino ◽  
Lactobacillus Paracasei ◽  
Amino Acid Production ◽  
Cheese Ripening

Lactobacillus paracasei EG9 is a strain isolated from well-ripened cheese and accelerates free amino acid production during cheese ripening. Its complete genome sequence was determined using the PacBio RS II platform, revealing a single circular chromosome of 2,927,257 bp, a G+C content of 46.59%, and three plasmids.

Free Amino-Acid Production In Vitro by Plasmodium Berghei

1968 ◽  
Vol 17 (6) ◽  
pp. 800-803 ◽  
Author(s):  
Richard J. Cenedella ◽  
Charles R. Angel ◽  
Leroy H. Saxe ◽  
Hyman Rosen
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Plasmodium Berghei ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production

Free amino acid production during tomato fruit ripening: a focus on l-glutamate

Amino Acids ◽  
2009 ◽  
Vol 38 (5) ◽  
pp. 1523-1532 ◽  
Author(s):  
Augusto Sorrequieta ◽  
Gisela Ferraro ◽  
Silvana B. Boggio ◽  
Estela M. Valle
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Fruit Ripening ◽  
Acid Production ◽  
Free Amino ◽  
Tomato Fruit ◽  
Amino Acid Production ◽  
Tomato Fruit Ripening

CHEESE-RIPENING STUDIES: THE INFLUENCE OF DIFFERENT EXTRACTS ON THE ACID PRODUCTION OF LACTIC ACID BACTERIA

1936 ◽  
Vol 14b (5) ◽  
pp. 139-150 ◽  
Author(s):  
Wilfrid Sadler ◽  
Blythe Alfred Eagles ◽  
John Francis Bowen ◽  
Alexander James Wood
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Vital Activity ◽  
Forage Crops ◽  
Forage Crop ◽  
Cheese Ripening ◽  
Streptococcus Cremoris ◽  
Broth Enrichment

The influence of different extracts on the acid production of two strains of Streptococcus cremoris and two of Betacoccus cremoris isolated from Kingston cheese has been studied.The enriching entity has no effect on acid production by Streptococci in sugar broth. Enrichment with yeast or alfalfa extract causes not only a marked increase in the acid production by Betacocci, but also a definite stimulating effect on the rate of acid production.Enriching milk with yeast or alfalfa extract has a marked stimulating effect on the vital activity of the Betacocci and of Streptococcus EMB1173, but is without influence on Streptococcus EMB1195. The response of culture EMB1173 is immediate and direct, but in the case of cultures EMB2168 and EMB2173 the action of the enriching entity is cumulative in its effect. Alfalfa extract would appear to provide, in the case of Betacoccus EMB2173, a stimulating influence not to be found in yeast extract.The influence of other forage crop enrichments on rate of acid production has also been studied. The factor or factors present in alfalfa and shown to exert a stimulating influence on the vital activity of the organisms are to be found to some extent in all forage crops investigated.

CHEESE-RIPENING STUDIES: Wildiers' Bios and the Lactic Acid Bacteria: THE FRACTIONATION OF BIOS FROM ALFALFA AND THE EFFECT OF THE FRACTIONS OBTAINED ON THE VITAL ACTIVITY OF THE BETACOCCI

1936 ◽  
Vol 14b (5) ◽  
pp. 151-154 ◽  
Author(s):  
Blythe Alfred Eagles ◽  
Alexander James Wood ◽  
John Francis Bowen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Vital Activity ◽  
Cheese Ripening

The influence of the Bios of Wildiers on the vital activity of two strains of Betacoccus cremoris has been studied. Alfalfa, yeast and tomatoes have been fractionated after the manner of Miller, and the effect of the respective Bios fractions on acid production determined. It has been shown that the Betacocci demand, for their most intensive metabolism, activators corresponding to those required by yeasts—Bios I, II A and II B.

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