Microbiological study of Wakalim, a traditional Ethiopian fermented sausage

2009 ◽  
Vol 6 (2) ◽  
Author(s):  
M Ashenafi ◽  
K Bacha ◽  
T Mehari
Keyword(s):  
Fermented Sausage ◽  
Microbiological Study

Microbiological Study of Pediatric Diarrhea with Special Emphasis on Rota Virus

2011 ◽  
Vol 4 (6) ◽  
pp. 434-435
Author(s):  
Dr.Thakar Vrushali Harsh ◽  
◽  
Dr.S.G.Joshi Dr.S.G.Joshi ◽  
Dr.Bajaj J Dr.Bajaj J
Keyword(s):  
Rota Virus ◽  
Microbiological Study

Clinico - microbiological study of blood stream infections among patients admitted to critical care units

2019 ◽  
Vol 12 (1) ◽  
pp. 04-13
Author(s):  
Bewin Oral J ◽  
◽  
Madhuri Kulkarni ◽  
Goldy S J ◽  
◽  
...  
Keyword(s):  
Critical Care ◽  
Blood Stream ◽  
Blood Stream Infections ◽  
Critical Care Units ◽  
Microbiological Study

Patient Draping and Staff Clothing in the Operating Theatre: A Microbiological Study

1985 ◽  
Vol 17 (4) ◽  
pp. 421-426
Author(s):  
Bo Bergman ◽  
Jan Hoborn ◽  
Alf Nachemson
Keyword(s):  
Operating Theatre ◽  
Microbiological Study

EFFECT OF MICROBIAL STARTER CULTURE ON SOME MICROBIAL PROPERTIES OF FERMENTED SAUSAGE

2020 ◽  
Vol 23 (18) ◽  
Author(s):  
RanjbarShwan Abdulrahman ◽  
Abduljabar Omer Qoja
Keyword(s):  
Starter Culture ◽  
Fermented Sausage ◽  
Microbial Properties

A Microbiological Study of Nasal Packs

2018 ◽  
Vol 4 (3) ◽  
Author(s):  
N. Kumarjit Singh ◽  
Y. Tomba Singh
Keyword(s):  
Microbiological Study

scholarly journals Preparation of fermented sausage by lactic acid bacteria.

1985 ◽  
Vol 59 (1) ◽  
pp. 11-17 ◽  
Author(s):  
Takeo KATO ◽  
Kazushige KANIE ◽  
Ichizo SHIGA ◽  
Yasushi SATO
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Sausage

scholarly journals Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production

2020 ◽  
Vol 9 (1) ◽  
pp. 33
Author(s):  
Jirapat Kanklai ◽  
Tasneem Chemama Somwong ◽  
Patthanasak Rungsirivanich ◽  
Narumol Thongwai
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Monosodium Glutamate ◽  
Salmonella Typhi ◽  
Shigella Dysenteriae ◽  
Fermented Foods ◽  
Gamma Aminobutyric Acid ◽  
Fermented Sausage ◽  
Gaba Content ◽  
Mulberry Juice

Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to deteriorate during the high season. To increase its value, mulberry juice was prepared and added to monosodium glutamate (MSG), 2% (w/v) prior to inoculation with 5% (v/v) of L. brevis F064A and incubated at 37 °C for 48 h to obtain the GABA-fermented mulberry juice (GABA-FMJ). The GABA-FMJ obtained had 3.31 ± 0.06 mg/mL of GABA content, 5.58 ± 0.52 mg gallic acid equivalent/mL of antioxidant activity, 234.68 ± 15.53 mg cyanidin-3-glucoside/mL of anthocyanin, an ability to inhibit growth of Bacillus cereus TISTR 687, Salmonella Typhi DMST 22842 and Shigella dysenteriae DMST 1511, and 10.54 ± 0.5 log10 colony-forming units (CFU)/mL of viable L. brevis F064A cell count. This GABA-FMJ was considered as a potential naturally functional food for human of all ages.

P-01-021 Microbiological study of penile prosthesis after revision surgery

2016 ◽  
Vol 13 (5) ◽  
pp. S148
Author(s):  
B. Etcheverry Giadrosich ◽  
J. Torremadé ◽  
X. Bonet ◽  
L. Pujol ◽  
L. Riera ◽  
...  
Keyword(s):  
Revision Surgery ◽  
Penile Prosthesis ◽  
Microbiological Study

scholarly journals Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

2021 ◽  
Vol 10 (2) ◽  
pp. 231-240
Author(s):  
Ruifang Mi ◽  
Xi Chen ◽  
Suyue Xiong ◽  
Biao Qi ◽  
Jiapeng Li ◽  
...  
Keyword(s):  
Fermented Sausage
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