responses of lactic acid bacteria to starvation

... 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

... inhibitory activity compared to the 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) ... 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 ... Methods Nine strains of lactic acid bacteria (Lactobacillus plantarum G100, Lactobacillus plantarum L115, Lactobacillus brevis L62, Lactococcus lactis lactis N'Bannik Senegal, Lactobacillus curvatus

Ngày tải lên: 14/01/2020, 04:58

... 2008) Lactic acid bacteria (LAB) are acid- producing (lactic acid) and are acid- tolerant which helps LAB to outcompete other bacteria in a natural fermentation thus inhibiting the growth of spoilage ... 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 Streptococcus ... and Lactococcus lactis were dominant, followed by more acid- tolerant species of Lactobacillus curvatus, Lactobacillus casei, Lactobacillus pentosus and Lactobacillus plantarum At the end of fermentation

Ngày tải lên: 06/08/2020, 01:38

... 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 ... 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 ... flasks containing 90 mL of sterilized physiological saline, shake 150 rpm at 37 ℃ for 1,5 hours Isolation of lactic acid bacteria: Lactic acid bacterias from samples of “mam sac chua” and “com

Ngày tải lên: 28/06/2021, 10:41

... 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 ... molds bacteria Total mold Total 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 ... in tofu producing process to testing about tofu’s qualities, productivity, microbiological criteria and shelf-life characteristics Keywords: Lactic acid bacteria, fermentation, soy beans, tofu

Ngày tải lên: 16/12/2021, 04:53

... 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 in food technology are of great interest to ... 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 ... Numeration result of coliforms bacteria Test days 12 Appendix 10 Numeration result of molds bacteria 12 Appendix table 11: Sensory evaluation of tofu produced with lactic acid bacteria (1st time)

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 ... molds bacteria Total mold Total 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 ... [12] Therefore, I conducted the topic: " Isolation of lactic bacteria apply in tofu producing process" 1.2 Research objective Isolation and selection of lactic acid bacteria with good fermentation

Ngày tải lên: 17/12/2021, 06:18

... 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 ... result of molds bacteria Total mold Total 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 ... skknchat@gmail.com Appendix Numeration result of aerobic bacteria Total aerobic Test days bacteria in Total aerobic Log CFU/g normal tofu bacteria in Log CFU/g LAB tofu 636 2,8 455 2,66 8532 3,93 2.773

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 ... result of molds bacteria Total mold Total 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 ... in tofu producing process to testing about tofu’s qualities, productivity, microbiological criteria and shelf-life characteristics Keywords: Lactic acid bacteria, fermentation, soy beans, tofu

Ngày tải lên: 16/02/2023, 14:40

... 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 ... 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 ... 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

... 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 ... juice fermented by lactic acid bacteria reduced the pH and enhanced the acidity, antioxidant activity, total phenol content Lactic acid bacterial population reduced during storage period in the ... and lactic acid development are due to the production of organic acid by LAB culture However, the acidity of uninoculated juice decreased as the storage period advanced The decrease in the acidity

Ngày tải lên: 29/05/2020, 11:08

... 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 ... flasks to test 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 ... 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

Ngày tải lên: 14/06/2022, 09:47

... antioxidant activity Total phenols were determined according to the method of Singleton and Rossi [26] The content of total phenols was expressed as milligrams of gallic acid per 100 grams of fresh weight ... of probiotic lactic acid bacteria, belonging to Lactobacillus plantarum and Lactobacillus fermentum species, was monitored on artificially inoculated pineapple pieces throughout storage The main ... titratable acidity (TA), g of juice was titrated with an automatic titrator (TitroMatic 1S, Crison, Spain) TA was expressed as percent of citric acid (applying the acid milliequivalent factor 0.064

Ngày tải lên: 02/11/2022, 10:41

... for assay of total phenols 0.5 ml of the sample was added to 2.5ml of 0.2 N Folin-Ciocalteau (FC) reagents and placed for ml of 20% of Na2CO3 was then added and the total volume made up to 25 ml ... acceptability Application of mM concentration of acetyl salicylic acid maintained best level of fruit firmness during days of storage Softening of fruits and activity of cell wall degrading Statistical ... compared to control during the entire storage period of days Both gentisic acid (1mM) and acetyl salicylic acid (1mM) treatments recorded higher level of total phenols at the end of storage period

Ngày tải lên: 09/01/2020, 13:59

... were used to measure the resistance of tomato rootstocks to branched broomrape: The total number of attachments, the total number of emerged Phelipanche, the broomrape dry-weight per tomato plant, ... host plant as indicators Tolerance was estimated according to the impact of parasitism on DW biomass of the host plant The opportunity to use tomato rootstocks as source of resistance against ... Keywords: commercial rootstocks, tomato, screening, resistance, tolerance, branched broomrape Cite This Article: Rida Draie, “Differential Responses of Commercial Tomato Rootstocks to Branched Broomrape.”

Ngày tải lên: 13/01/2020, 06:08

... immune responses upon 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, ... Tumor growth factor Th - T helper cell TLRs - Toll like receptors TNF - Tumor necrosis factor Tollip - Toll inhibitory protein TRAF6 - TNF receptor associated factor TSA - Tryptone Soy Agar U/ml ... 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...

Ngày tải lên: 13/09/2015, 19:50

... the 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 ... 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 gas chromatographic ... theoretical analysis of the model Some mathematical properties of the model are discussed, and an easy -to- use method to take into account the evolution of pH and undissociated lactic acid [LaH] in the...

Ngày tải lên: 05/05/2014, 08:44

... of inflammatory cells following a direct topical contact [11] In addition, some Lactic Acid Bacteria (LAB) have shown immunomodulatory and anti-inflammatory activities The genus Lactobacillus ... amplification of inflammatory reaction [46] The reduction of this pro-inflammatory cytokine following MPM consumption indicated its potential in the inhibition of development of inflammatory disease ... measured every day Page of 10 (page number not for citation purposes) Journal of Inflammation 2007, 4:6 Prophylactic protocol – Mouse ACD The prophylactic anti-inflammatory potential of MPM was evaluated...

Ngày tải lên: 11/08/2014, 08:21

... 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 ... isolates were able to 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 ... products stored at - 60C and content of lactic acid bacterial density almost stable after weeks of storage Content of lactic acid from 1.07 to 1.1 %w/v and bacterial density 8.51 20 8.16 (log...

Ngày tải lên: 06/10/2015, 12:57

... Isolation of lactic acid bacteria - Study on low pH tolerance of isolates - Study on lactic acid fermentation ability of isolates in carrot juice - Identification of the selected lactic acid bacteria ... To isolate and 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 ... 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...

Ngày tải lên: 06/10/2015, 13:04