scholarly journals Preliminary study for the stimulation effect of plant-based meals on pure culture Lactobacillus plantarum growth and acidification in milk fermentation

2020 ◽  
Vol 103 (5) ◽  
pp. 4078-4087
Author(s):  
Feng Hang ◽  
Yuanzhi Jiang ◽  
Liwen Yan ◽  
Qing Hong ◽  
Wenwei Lu ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Pure Culture ◽  
Milk Fermentation ◽  
Preliminary Study

Biodegradation of the organophosphate dimethoate by Lactobacillus plantarum during milk fermentation

2021 ◽  
pp. 130042
Author(s):  
Shaofeng Yuan ◽  
Fangwei Yang ◽  
Hang Yu ◽  
Yunfei Xie ◽  
Yahui Guo ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Milk Fermentation

II. Pure Culture Fermentation Studies

1978 ◽  
Vol 41 (12) ◽  
pp. 980-982 ◽  
Author(s):  
T. FRANK SUGIHARA
Keyword(s):  
Lactobacillus Plantarum ◽  
Pure Culture ◽  
Lactobacillus Delbrueckii ◽  
Fermentation Time ◽  
Lactobacillus Leichmannii ◽  
Culture Technology

Stable, pure-culture, frozen concentrates of Lactobacillus plantarum, Lactobacillus delbrueckii and Lactobacillus leichmannii were developed for use in the fermentation of soda cracker sponge and dough. Sponge fermentation time was reduced from the conventional 18 h to 4 h. Dough fermentation time was also reduced from 4 h to 2 h. The conventional 24-h soda cracker process could be reduced to 8 h by the use of pure-culture technology.

Determination of the essential nutrients required for milk fermentation by Lactobacillus plantarum

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 884-889 ◽  
Author(s):  
Chengjie Ma ◽  
Guojun Cheng ◽  
Zhenmin Liu ◽  
Guangyu Gong ◽  
Zhengjun Chen
Keyword(s):  
Lactobacillus Plantarum ◽  
Essential Nutrients ◽  
Milk Fermentation

VARIABILITY IN ASSOCIATION EFFECTS OF OTHER SOIL FUNGI ON THE VIRULENCE OF HELMINTHOSPORIUM SATIVUM ON WHEAT SEEDLINGS

1940 ◽  
Vol 18c (11) ◽  
pp. 562-565 ◽  
Author(s):  
G. B. Sanford ◽  
M. W. Cormack
Keyword(s):  
Pure Culture ◽  
Plant Pathogens ◽  
Soil Fungi ◽  
Culture Conditions ◽  
Wheat Seedlings ◽  
Helminthosporium Sativum ◽  
Preliminary Study

Random isolates of Penicillium, Actinomyces, and certain miscellaneous soil-inhabiting fungi were tested in steam sterilized soil, under pure culture conditions, for their association effects on the virulence of Helminthosporium sativum P. K. and B. on wheat seedlings. Certain isolates of the first two genera mentioned exerted a marked degree of suppression, some had no effect, while others increased the virulence. Similarly, these effects varied widely within certain species of Penicillium. This preliminary study indicates that the random isolates of many genera and species of fungi may differ widely in ability to affect the virulence of certain plant pathogens.

Zearalenone Adsorbent Based on a Lyophilized Indigenous Bacterial Lactobacillus plantarum Strain as Feed Additive for Pigs: A Preliminary Study In Vivo

2021 ◽  
Vol 78 (5) ◽  
pp. 1807-1812
Author(s):  
María F. Vega ◽  
Susana N. Diéguez ◽  
Belén Riccio ◽  
María O. Tapia ◽  
Silvia N. González
Keyword(s):  
Lactobacillus Plantarum ◽  
Feed Additive ◽  
Preliminary Study

APLIKASI STARTER KULTUR MURNI PADA PEMBUATAN DURIAN FERMENTASI

2011 ◽  
Vol 1 (2) ◽  
pp. 74-80
Author(s):  
Hasanuddin Hasanuddin
Keyword(s):  
Statistical Analysis ◽  
Mixed Culture ◽  
Lactobacillus Plantarum ◽  
Pure Culture ◽  
Pediococcus Acidilactici ◽  
Lactobacillus Curvatus ◽  
Staphylococcus Saprophyticus ◽  
Durio Zibethinus ◽  
Significant Difference ◽  
General Acceptability

This study looks into the effect of pure culture starters isolated from tempoyak on fermented durian (Durio zibethinus) and its acceptability. The use of 5% pure culture starters and mixed cultures of Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus curvatus Leuconostoc mesentroides and Staphylococcus saprophyticus were analyzed in terms of acceptabilty by sensory panelists. Statistical analysis shows a significant difference among  fermented durian  with pure culture and mixed culture starters for attributes of texture and viscosity, aroma and flavor, acidity and general acceptability.

scholarly journals Characterization of Probiotic Jelly Drinks with Addition of Lactobacillus plantarum (SK5) from Bekasam during Storage

2016 ◽  
Vol 19 (3) ◽  
pp. 288
Author(s):  
Susi Meri Marini ◽  
Desniar Desniar ◽  
Joko Santoso
Keyword(s):  
Dietary Fiber ◽  
Lactobacillus Plantarum ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Wet Biomass ◽  
Biomass Characterization ◽  
Dry Biomass ◽  
Microbiological Parameters ◽  
Preliminary Study ◽  
Two Phases

Lactic acid bacteria from bekasam has potential as an antimicrobial and enzyme producer, as well as probiotics. The purpose of this study were to get the selected formula of the jelly drink with the addition of carrageenan by organoleptic and determine the effect of adding wet biomass (WB) and dry biomass (DB) Lactobacillus plantarum (SK5) from bekasam against chemical and microbiological parameters jelly beverage probiotics during storage. This study consisted of two phases where a preliminary study to determine the best carrageenan concentration and primary research to determine the chemical and microbiological characteristics jelly drink probiotics during storage. Concentrations of carrageenan used were 0.67%; 1% and 1.34%. The best concentration obtained from the preliminary study was 0.67%. The pH of WB during storage decreased to 2.29; total microbial 0.91 log cfu/g; BAL total of 0.2 log cfu/g; dietary fiber 1.26% and 0.53% total sugars. Dry biomass characterization during storage decreased to pH of 2.54; Microbial total of 3.13 log cfu/g; LAB total of 2.22 log cfu/g, while the increase of the dietary fiber of 2.13% and total sugars 1.96%.

scholarly journals Characterization of Probiotic Jelly Drinks with Addition of Lactobacillus plantarum (SK5) from Bekasam during Storage

2017 ◽  
Vol 19 (3) ◽  
pp. 288
Author(s):  
Susi Merry Marini ◽  
Desniar Desniar ◽  
Joko Santoso
Keyword(s):  
Dietary Fiber ◽  
Lactobacillus Plantarum ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Wet Biomass ◽  
Biomass Characterization ◽  
Dry Biomass ◽  
Microbiological Parameters ◽  
Preliminary Study ◽  
Two Phases

<p>Abstract<br />Lactic acid bacteria from bekasam has potential as an antimicrobial and enzyme producer, as well as probiotics. The purpose of this study were to get the selected formula of the jelly drink with the addition of carrageenan by organoleptic and determine the effect of adding wet biomass (WB) and dry biomass (DB) Lactobacillus plantarum (SK5) from bekasam against chemical and microbiological parameters jelly beverage probiotics during storage. This study consisted of two phases where a preliminary study to determine the best carrageenan concentration and primary research to determine the chemical and microbiological characteristics jelly drink probiotics during storage. Concentrations of carrageenan used were 0.67%; 1% and 1.34%. The best concentration obtained from the preliminary study was 0.67%. The pH of WB during storage decreased to 2.29; total microbial 0.91 log cfu/g; BAL total of 0.2 log cfu/g; dietary fiber 1.26% and 0.53% total sugars. Dry biomass characterization during storage decreased to pH of 2.54; Microbial total of 3.13 log cfu/g; LAB total of 2.22 log cfu/g, while the increase of the dietary fiber of 2.13% and total sugars 1.96%.</p>

Sign in / Sign up

Export Citation Format

Share Document