scholarly journals Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

2015 ◽  
Vol 6 (12) ◽  
Author(s):  
Mahdieh Iranmanesh ◽  
Hamid Ezzatpanah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kinetics Of

Note. Histamine production by some lactic acid bacteria isolated from ciders / Nota. Producción de histamina por algunas bacterias lácticas aisladas a partir de sidras

2000 ◽  
Vol 6 (2) ◽  
pp. 117-121 ◽  
Author(s):  
G. del Campo ◽  
I. Lavado ◽  
M. Dueñas ◽  
A. Irastorza
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Histidine Decarboxylase ◽  
Lactobacillus Brevis ◽  
Oenococcus Oeni ◽  
Decarboxylase Activity ◽  
Histamine Production ◽  
Different Temperatures ◽  
Kinetics Of ◽  
Lactobacillus Spp

Histidine decarboxylase activity has been investigated in 23 strains of lactic acid bacteria, belonging to Oenococcus oeni, Lactobacillus brevis and Lactobacillus spp., isolated during the cidermaking process at different stages of fermentation. After 14 days at 25 °C on a semisynthetic medium supplemented with L-histidine, 13 strains were histamine producers and six of these strains were selected to study the kinetics of growth and histamine production at different temperatures. The results showed that histamine accumulation was maximal at 25 °C after 10-15 days of growth. Comparison of growth and histamine level curves demonstrated a delay time of eight days between maximal growth and the highest histamine content of the cultures.

scholarly journals Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods

2014 ◽  
Vol 34 (4) ◽  
pp. 793-799 ◽  
Author(s):  
Sasimar Woraharn ◽  
Narissara Lailerd ◽  
Bhagavathi Sundaram Sivamaruthi ◽  
Wiwat Wangcharoen ◽  
Sophon Sirisattha ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Glutamate Decarboxylase ◽  
Kinetics Of

Combined Effects of Modified Atmosphere Packaging and Thymol for Prolonging the Shelf Life of Caprese Salad

2007 ◽  
Vol 70 (3) ◽  
pp. 722-728 ◽  
Author(s):  
ANTONIO BEVILACQUA ◽  
MARIA ROSARIA CORBO ◽  
MILENA SINIGAGLIA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
Combined Effects ◽  
Mozzarella Cheese ◽  
Natural Microflora ◽  
Kinetics Of

The aim of this study was to investigate the influence of packaging atmosphere and a thymol dipping solution on the shelf life of caprese salad. Caprese salad was prepared with sliced tomatoes and mozzarella cheese. The samples were pretreated by dipping in a 400-ppm thymol solution and then packaged under air or under a modified atmosphere (65% N2, 30% CO2, and 5% O2). Changes in natural microflora of mozzarella and tomato, the O2 and CO2 in the head space, pH, and sensory characteristics were monitored during storage. The combination of the thymol dip and the modified atmosphere decreased the coliform populations in caprese salad from 5.65 to 4.23 log CFU·g−1 and extended the shelf life from 3.77 to 12 days. A decrease in the concentration of Pseudomonadaceae from 7.03 to 5.09 log CFU·g−1 was observed, and the lag phase was prolonged to approximately 3 days. The combination of the modified atmosphere and thymol did not affect the growth kinetics of lactic acid bacteria and enterococci, thus preserving the function of mozzarella cheese in the salad.

scholarly journals The kinetics of enzymes that involved in cassava fermentation produce by co-culture starter of two lactic acid bacteria

2019 ◽  
Author(s):  
Andri Frediansyah ◽  
Muhammad Kurniadi ◽  
Nurul Noviandi Nahdia Putri ◽  
Eka Sunarwidhi Prasedya
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kinetics Of
Sign in / Sign up

Export Citation Format

Share Document