properties of thermophilic lactic acid bacteria

... Isolation lactic acid bacteria 3.2 Identification of the isolates 3.3 Study of the ability of lactic acid bacteria on saccharose fermentation 3.4 Study of the tolerant temperature of lactic acid bacteria ... 12 Days of fermentation Figure 24 The total acid as lactic acid generated by the time of the isolates 15 The figure 24 shows that all of the isolates were capable of producing lactic acid at ... saccharose fermentation of the isolates - Those Erlenmeyer flasks were incubated at 32oC - The total acid as lactic acid generated by time - The results of total acid as lactic acid are shown in Table

Ngày tải lên: 14/06/2022, 09:47

... growth of pathogenic microorganisms including both chemicals and biological approaches [23] Among the green strategies, the employment of antagonistic bacteria, particularly lactic acid bacteria ... presence of probiotic bacteria (Figures 2(b) and 2(c)) 3.2 Quality Evaluation At the time of processing, pineapples had solid soluble content equal to 12%, juice pH of 3.52, and titratable acidity of ... dependent on the type of treatment Off-odors a ab ab b Dehydration Browning Off-flavour Acidity b b b a Sweetness Flavour Firmness Juiciness Figure 5: Sensory properties of fresh-cut pineapple

Ngày tải lên: 02/11/2022, 10:41

... strains The amount of lactic acid (mg/ mL) The amount of lactic acid were produced by 19 bacterial strains in MRS broth after 24 hours were shown in Figure 2.5 1.5 0.5 The lactic acid bacteria strains ... 2.2.2 Investigation of lactic acid production ability of isolated bacterial strains Each strain of bacteria was cultured in 15 mL MRS broth at 37 ° C for 24 hours and the lactic acid content was ... University Journal of Science, 11(1), 11-20 13 Lactic acid = ° T × 0.009 In which: ° T is Therner degree, ° T corresponds to mg of lactic acid 2.2.3 Investigation of salinity tolerance of bacterial strains

Ngày tải lên: 28/06/2021, 10:41

... Objective of research Chapter ii Literature review 2.1 Lactic acid bacteria 2.1.1 Lactic acid bacteria 2.1.2 Bacteriocins of lactic acid bacteria ... 3.2.1 Collection of samples 17 3.2.2 Isolation of lactic acid bacteria 17 3.2.3 Storage of isolated bacteria 17 3.2.4 Screening of Lactic acid bacteria ... identification of lactic acid bacteria 22 4.2 Screening of antimicrobial activity of lactic acid bacteria 23 4.3 Effect of cultivation time on production peptides 24 4.4 Characterization of

Ngày tải lên: 14/11/2018, 00:07

... action of lactic acid bacteria of the genus Lactobacillus spp and Streptococcus spp on the growth of a pathogenic strain of E coli The results of the antagonist activity of the lactic acid bacteria ... Profile of Susceptibility to Antimicrobials and Antagonist Activity of Lactic Acid Bacteria with Probiotic Potential Isolated from Artisanal Coalho Cheese of the Sertão Region of the State of ... Profile of Susceptibility to Antimicrobials and Antagonist Activity of Lactic Acid Bacteria with Probiotic Potential Isolated from Artisanal Coalho Cheese of the Sertão Region of the State of

Ngày tải lên: 14/01/2020, 03:53

... supernatant of pH The values of the pH of end of culture varied between 3.6 and 4.7 were in fact an illustration of the amount of acid (lactic acid, acetic acid) present in the medium These organic acids ... Antifungal effect of lactic acid bacteria Lactic acid bacteria effects on the growth of various molds were investigated using the agar diffusion method (Roy et al., 1996) A 100 μl of the fungal suspension ... These pHs obtained at the end of the culture varied between 3.6 and 4.7 hence illustrating the amount of acid produced (lactic acid, acetic acid, etc.) In the presence of acid substances, Lactobacillus

Ngày tải lên: 14/01/2020, 04:58

... probiotic lactic acid bacteria Yanez et al., (2008) reported that an increase in acidity as a result of the fermentation process can reduce the survivability the probiotic lactic acid bacteria ... Probiotication of tomato juice by lactic acid bacteria J Microbiol., 42: 315—318 Yoon, K Y., Woodams, C and Hang, Y D., 2005, Fermentation of beet juice by beneficial lactic acid bacteria Lebensmwiss ... indicator The appearance of light pink colour indicated the end point The values were expressed in terms of citric acid and lactic acid as per cent titrable acidity of beverages (Anon., 1984)

Ngày tải lên: 29/05/2020, 11:08

... manufacture of rusip Fermentation of rusip is usually a spontaneous process involving lactic acid bacteria (LAB) with palm sugar as a source of carbohydrates Genus of lactic acid bacteria involved ... (1992) analyzed the microflora of ―burong bangus‖ for lactic acid bacteria (LAB) during its different stages of fermentation The results showed the succession of lactic acid bacteria during fermentation ... use of starter cultures would be an appropriate approach for the control and optimization of the fermentation process Role of Lactic acid bacteria (LAB) in food preservation Presence of Lactic acid

Ngày tải lên: 06/08/2020, 01:38

... types of tofu 54 Figure 4.9 Total number of coliforms in types of tofu 55 Figure 4.10 Total number of mold in types of tofu 55 LIST OF TABLES Table 2.1 Soybean export volume of some ... selection of lactic acid bacteria 47 4.1.1 Biological characteristics of lactic acid bacteria isolated 47 4.2 Experimental set up test for soy milk fermentation 50 4.2.1 Results of pH ... 2.3.3 Soy protein properties 23 2.4 LACTIC ACID BACTERIA OVERVIEW 24 2.4.1 General overview 24 2.4.2 Common features of lactic acid bacteria 25 2.4.3 Lactic fermentation

Ngày tải lên: 16/12/2021, 04:53

... evaluation of tofu produced with lactic acid bacteria (2nd time) Criteria Color Smell Taste Condition Quality score Appendix 13: Sensory evaluation of tofu produced with lactic acid bacteria (3rd ... Isolation of lactic bacteria apply in tofu producing process" 1.2 Research objective Isolation and selection of lactic acid bacteria with good fermentation ability and application in tofu production ... metal residues in the tofu product Moreover, the topic of lactic bacteria as well as a number of benefits related to the use of lactic bacteria in food technology are of great interest to many

Ngày tải lên: 16/12/2021, 16:15

... Many tofu manufacturers use impure chemicals that lead to metal residues in the tofu product Moreover, the topic of lactic bacteria as well as a number of benefits related to the use of lactic bacteria ... Isolation of lactic bacteria apply in tofu producing process" 1.2 Research objective Isolation and selection of lactic acid bacteria with good fermentation ability and application in tofu production ... mold in Log CFU/g normal tofu bacteria in LAB Log CFU/g tofu 0 ~ ~ ~ ~ ~ ~ 2,13 ~ 136 2,26 ~ 12 182 Appendix table 11: Sensory evaluation of tofu produced with lactic acid bacteria (1st time) Score

Ngày tải lên: 17/12/2021, 06:18

... IV.RESULTS AND DISCUSSION 47 4.1 Results of isolation and selection of lactic acid bacteria 47 4.1.1 Biological characteristics of lactic acid bacteria isolated 47 4.2 Experimental set ... microorganism in types of tofu 54 Figure 4.9 Total number of coliforms in types of tofu 55 Figure 4.10 Total number of mold in types of tofu 55 download by : skknchat@gmail.com LIST OF TABLES Table ... molecular structure of Conglycinin 24 3.1 Process of enumeration of total aerobic bacteria 41 3.2 Process of enumeration of Coliform 42 3.3 Process of enumeration of mold

Ngày tải lên: 02/04/2022, 16:51

... types of tofu 54 Figure 4.9 Total number of coliforms in types of tofu 55 Figure 4.10 Total number of mold in types of tofu 55 Luan van LIST OF TABLES Table 2.1 Soybean export volume of ... selection of lactic acid bacteria 47 4.1.1 Biological characteristics of lactic acid bacteria isolated 47 4.2 Experimental set up test for soy milk fermentation 50 4.2.1 Results of pH ... protein properties 23 2.4 LACTIC ACID BACTERIA OVERVIEW 24 Luan van 2.4.1 General overview 24 2.4.2 Common features of lactic acid bacteria 25 2.4.3 Lactic fermentation

Ngày tải lên: 16/02/2023, 14:40

... with step angle of 0.030 , scanning rate of 0.04285 s−1 , and degree in range of 10–60 2.10 Mechanical Properties The mechanical properties (Young’s modulus and tensile strength) of PLA, PLA/md-HAp/PEO ... hydrolysis of PLA expressed by two Eqs (1) and (2) to generate acid lactic, and release H+ ion; the second process is the formation of HAp, which consumes OH− ion Both of processes reduced pH of the ... -hydroxyesters) such as poly (lactic acid) (PLA), poly(glycolic acid) (PGA) and their copolymers have been widely used to fabricate different kinds of scaffolds in tissue engineering because of their good biodegradability,

Ngày tải lên: 21/03/2017, 17:10

... total amount of lactic acid in the medium and the buffering capacity of the medium are known The amount of undissociated lactic acid is then further related to the total amount of lactic acid LaHtot ... Instruments) After filtration of the sample to remove the cells (Sarstedt, pore size 0.2 mm) and derivatisation of the lactic acid present in the filtrate with methanol, lactic acid was measured through ... Trivector) Analysis and adaptation of the model of Nicolaı ¨ et al (1993) Nicolaı et al (1993) have constructed a dynamic ¨ model for the surface growth of lactic acid bacteria on vacuum-packed meats...

Ngày tải lên: 05/05/2014, 08:44

... in a context of stimulation of innate immunity but detrimental in the context of inflammatory disease This present study reveals the interesting properties of MPM in the reduction of inflammation ... Holzapfel WH: Lactic acid bacteria of foods and their current taxonomy International Journal of Food Microbiology 1997, 36:1-29 Ouwehand AC, Salminen S, Isolauri E: Probiotics: an overview of beneficial ... diminution of PMN extravasation in the ear of mice The diminution of neutrophils extravasation as suggested by blood PMN counts was confirmed by the reduction of neutrophil content in ear of 62.4%...

Ngày tải lên: 11/08/2014, 08:21

... a variety of stimuli, including lactic acid bacteria (LAB) LAB are a group of related bacteria that produce lactic acid as a result of carbohydrate fermentation Lactobacilli, bifidobacteria, ... THE ROLES OF LACTIC ACID BACTERIA IN HOST INFLAMMATORY RESPONSES WANG SHUGUI (B.Sc., Sun Yat-Sen University) A THESIS SUBMITTED FOR THE DEGREE OF PHILOSOPHY OF DOCTORATE DEPARTMENT OF MICROBIOLOGY ... bacteria that produce lactic acid as a result of carbohydrate fermentation The production of lactic acid results a very low pH which is low enough to inhibit the growth of most other microorganisms...

Ngày tải lên: 13/09/2015, 19:50

... value of fruit juice fermented by lactic acid bacteria (LAB) Four isolates of lactic acid bacteria from mango were obtained The results of research showed that all 10 strains of lactic acid bacteria ... hours Count density of lactic acid bacteria: plate counting method Monitor the indicators: Brix, pH, level of lactic acid after fermentation and the density of lactic acid bacteria Analyze the ... survive and grow at this pH The cause of the decrease in pH was due to the development of lactic acid bacteria that produced lactic acid Content of lactic acid produced from isolates from Ybio...

Ngày tải lên: 06/10/2015, 12:57

... select lactic acid bacteria and to study the favorable conditions of lactic acid fermented carrot juice with biological values The content of this study includes: - Isolation of lactic acid bacteria ... Isolation of lactic acid bacteria 3.2 Study on low pH tolerance of isolates 3.3 Study on lactic acid fermentation ability of isolates in carrot juice 10 3.4 Identification of the ... tolerance of isolates - Study on lactic acid fermentation ability of isolates in carrot juice - Identification of the selected lactic acid bacteria by molecular technique - Study on the effect of dilution...

Ngày tải lên: 06/10/2015, 13:04

... organic acids,… Dragon fruit juice is a suitable medium for lactic acid bacteria to produce new probiotic products Therefore, the study “Fermentation of dragon fruit juice by lactic acid bacteria ... hours of fermentation, pH decreased from 4.52 to about 3.23 – 4.31 At this pH, lactic acid bacteria could remain The pH decreased because due to the production of lactic acid during development of ... Characteristics of isolated bacteria strains: - Bacteria strains isolated from Antibio and Probio powder were rod-shaped bacteria They had the same characteristics of Lactobacillus acidophilus, the bacteria...

Ngày tải lên: 06/10/2015, 13:04