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Mihaela Dumitru, Nicoleta Aurelia Lefter, Mihaela Habeanu, Georgeta Ciurescu, Dan C. Vodnar, Simon Elemer, Ionut Sorescu, Sergiu Emil Georgescu and Andreea Dudu
Fourteen lactic acid bacteria (LAB) strains were isolated from the intestinal tract and feces of piglets. Among these isolates, only twelve were biochemically (API 50 CHL and ABIS online for bacterial identification) and genetically (16S rRNA sequencing)...
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Bogdan Pacularu-Burada, Mihaela Turturica, João Miguel Rocha and Gabriela-Elena Bahrim
This optimized gluten-free sourdough is suitable for utilization as a functional ingredient in gluten-free bakery recipes. The sourdough?s production following a controlled fermentation process can increase the predictability of the postbiotic properties...
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Katarzyna Kajak-Siemaszko, Dorota Zielinska, Anna Lepecka, Danuta Jaworska, Anna Okon, Katarzyna Neffe-Skocinska, Monika Trzaskowska, Barbara Sionek, Piotr Szymanski, Zbigniew J. Dolatowski and Danuta Kolozyn-Krajewska
The aim of this study was to evaluate the applicability of selected Lactobacillus strains, previously isolated from spontaneously fermented foods, as starter cultures in the production of organic dairy products?acid-rennet goat?s cheeses under industrial...
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Karnan Muthusamy, Ilavenil Soundharrajan, Srigopalram Srisesharam, Dahye Kim, Palaniselvam Kuppusamy, Kyung Dong Lee and Ki Choon Choi
The study aimed to investigate probiotic characteristics, and low moisture silage fermentation capability of selected lactic acid bacteria (LAB) isolated from Alfalfa (Medicago sativa L). Morphological and physiological properties, carbohydrates fermenta...
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Marco Geria, Angela Dambrosio, Giovanni Normanno, Vanessa Lorusso, Andrea Caridi
Pág. 1 - 6
Thirty-five strains of lactic acid bacteria were isolated from artisanal raw milk cheese, presumptively identified and tested against one dairy Escherichia coli strain. Six lactobacilli, exhibiting antagonistic activity, were identified at the species le...
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Krischina Singer Aplevicz, Jaciara Zarpellon Mazo, Newton Kramer dos Santos Neto, Fernanda Siqueira Nalevaiko, Ernani Sebastião Sant´Anna
Pág. 713 - 719
This study developed three sourdoughs using sugarcane, apple and grape as substrate. The fermentative activity and physicochemical, microbiological and sensory characteristics of the sourdoughs and breads were evaluated. Among the breads that were prepar...
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