Lactobacillus Plantarum
Mostrando 13-24 de 448 artigos, teses e dissertações.
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13. Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetables (Som-pak)
Abstract This study aimed to evaluate the capability of lactic acid bacteria (LAB) isolated from different kinds of fermented fish products (Plaa-som) on the production of γ-aminobutyric acid (GABA). Among them, isolate L10-11, identified as Lactobacillus plantarum, offered the highest GABA production and was selected for further study. The highest producti
Food Sci. Technol. Publicado em: 28/11/2019
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14. Characterization of Lactobacillus plantarum strains isolated from Turkish pastırma and possibility to use of food industry
Abstract Five Lactobacillus plantarum strains (which were previously isolated from Turkish pastırma), were evaluated for the possibilities of using in the food industry. Antimicrobial properties, metabolic activities, exopolysaccharide production and antibiotic resistance were investigated. It was also assessed probiotics features such as adhesion ability,
Food Sci. Technol. Publicado em: 25/11/2019
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15. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 11/11/2019
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16. Fermentation characteristics and in vitro ruminal digestion of yacon residue silage with lactic acid bacteria inoculant or beet pulp
ABSTRACT In this study, we examined the effects of lactic acid bacteria (LAB) inoculant and beet pulp (BP) on the quality of yacon (Smallanthus sonchifolius) residue silage. Yacon silage was prepared using a small-scale system of silage fermentation, and the treatments were as follows: control silage without any additive and silages with LAB inoculant Chikus
R. Bras. Zootec.. Publicado em: 28/10/2019
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17. Lactobacillus plantarum LPBR01 as inoculant in sugarcane silage
ABSTRACT. Sugar cane is highly productive (dry matter.hectare-1), but after ensiling process nutritional quality is affected, thus additives are needed to control or minimize losses. This study aimed to evaluate if Lactobacillus plantarum LPBR01 strain used as silage inoculant for sugar cane can control fermentation losses. Sugar cane samples (72) were divid
Acta Sci., Anim. Sci.. Publicado em: 04/07/2019
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18. Utilization of a novel feedstuff: effects of additives on the fermentation characteristics, chemical composition and in vitro digestibility of tetraploid black locust (Robinia pseudoacacia) silage
RESUMO: Este estudo foi conduzido para avaliar os efeitos de aditivos nas características de fermentação, composição química e digestibilidade in vitro do gafanhoto preto tetraplóide (TBL). A silagem de folhas TBL não foi tratada (controle) ou foi tratada com 1 × 106 ufc / g FM Lactobacillus plantarum (L), 1% glicose (G), 3% melaço (M), uma combin
Cienc. Rural. Publicado em: 04/07/2019
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19. In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil
RESUMO O queijo minas artesanal é produzido por culturas starters endógenas, incluindo bactérias ácido-láticas (BAL). Algumas BAL podem possuir potencial probiótico. Com isso, este estudo teve como objetivo avaliar as propriedades probióticas in vitro de lactobacilos isolados de queijo minas artesanal produzido no estado de Minas Gerais. Dez amostras
Arq. Bras. Med. Vet. Zootec.. Publicado em: 06/06/2019
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20. Effect of inoculants combining Lactobacillus buchneri strain LN40177 in different strata of the silo
ABSTRACT. The objective of this work was to evaluate the chemical composition and rumen disappearance rate of dry matter of corn silages with inoculants combining L. buchneri strain LN40177 in different strata of the silo. The experimental design was a 3x2 randomized complete block design, with three treatments: Control: corn silage without inoculant; 11CFT:
Acta Sci., Anim. Sci.. Publicado em: 29/04/2019
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21. Histopathological and ultrastructural findings induced by heat-inactivated Lactobacillus plantarum and the culture supernatant on the intestinal mucosa of piglets: an ex vivo approach
RESUMO No presente estudo, foram realizadas análises histológica, morfométrica e ultraestrutural para investigar as alterações da mucosa intestinal em explantes jejunais de leitões expostos a duas cepas e concentrações de Lactobacillus plantarum inativado pelo calor e seus sobrenadantes de cultura. Os explantes jejunais foram incubados durante quatro
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2019-02
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22. Use of Maldi-Tof MS biosensor in microbial assessment of Brazilian kefir grains
RESUMO O objetivo deste estudo foi avaliar o uso do biossensor de Maldi-Tof MS na avaliação microbiana de grãos de kefir. Maldi-Tof MS é uma nova metodologia para o diagnóstico rápido de micro-organismos. Um total de 358 micro-organismos foram isolados, 31 foram leveduras e 327 foram bactérias (divididas em bactérias láticas e acéticas). Colônias
Rev. Ceres. Publicado em: 2019-02
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23. Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks
Abstract Benzoic acids preservatives may be converted to benzene in soft drinks. The use of alternative antimicrobial compounds, specifically nisin and natamycin, would reduce benzene formation. Initially, doses of nisin and natamycin were tested against Lactobacillus plantarum lactic bacteria and Zygosaccharomyces bailii yeast. Using 167 UI/mL of nisin and
Food Sci. Technol. Publicado em: 31/01/2019
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24. Maldi-tof mass spectrometry for the identification and detection of antimicrobial activity of lactic acid bacteria isolated from local cheeses
Abstract In this study, 21 traditionally made cheeses were used. A total of 150 lactic acid bacteria (LAB) isolates were obtained from cheeses. 100 of them were identified at genus levels as Leunoconostoc (10), Lactobacillus (46) and Enterococcus (44) using biochemical tests. 71 strains were identified as Enterococcus durans (6), E. faecalis (18), E. faeciu
Food Sci. Technol. Publicado em: 29/11/2018