Lactic acid bacteria as a tool for biovanillin production: A review
Sign Up to like & getrecommendations! Published in 2023 at "Biotechnology and Bioengineering"
DOI: 10.1002/bit.28328
Abstract: Vanilla is the most commonly used natural flavoring agent in industries like food, flavoring, medicine, and fragrance. Vanillin can be obtained naturally, chemically, or through a biotechnological process. However, the yield from vanilla pods is… read more here.
Keywords: biovanillin production; acid bacteria; lactic acid; production ... See more keywords
Artisanal tanneries: Potential application of inoculants formulated with lactic acid bacteria
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Basic Microbiology"
DOI: 10.1002/jobm.201700547
Abstract: In artisanal tanneries, the skins are immersed in cereals fermented by natural microbial flora in order to reduce the pH of the skin, an essential condition for carrying out the final step. The environmental thermal… read more here.
Keywords: artisanal tanneries; tanneries potential; acid bacteria; potential application ... See more keywords
Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11422
Abstract: BACKGROUND Filamentous fungi are the main contamination agent in the viticultural sector. Use of synthetic fungicides is the regular answer to these contaminations. Nevertheless, due to several problems associated with the use of synthetic compounds… read more here.
Keywords: grape; plantarum; biopreservation; acid bacteria ... See more keywords
Ability of Three Lactic Acid Bacteria to Grow in Sessile Mode and to Inhibit Biofilm Formation of Pathogenic Bacteria.
Sign Up to like & getrecommendations! Published in 2020 at "Advances in experimental medicine and biology"
DOI: 10.1007/5584_2020_495
Abstract: In this study, we explored the effect of three lactic acid bacteria (LAB), i.e. Enterococcus sp CM9, Enterococcus sp CM18 and Enterococcus faecium H3, and their supernatants, on seven biofilm-forming pathogenic strains isolated from human… read more here.
Keywords: biofilm formation; formation; three lactic; acid bacteria ... See more keywords
Freeze-Drying of Lactic Acid Bacteria: A Stepwise Approach for Developing a Freeze-Drying Protocol Based on Physical Properties.
Sign Up to like & getrecommendations! Published in 2021 at "Methods in molecular biology"
DOI: 10.1007/978-1-0716-0783-1_38
Abstract: Freeze-drying or lyophilization has become a reference process for preserving lactic acid bacteria. The development of stable freeze-dried lactic acid bacteria (LAB) requires maintaining the biological activity of the cells and the macroscopic porous structure… read more here.
Keywords: freeze drying; physical properties; freeze; acid bacteria ... See more keywords
Basic Antibacterial Assay to Screen for Bacteriocinogenic Lactic Acid Bacteria and to Elementarily Characterize Their Bacteriocins.
Sign Up to like & getrecommendations! Published in 2019 at "Methods in molecular biology"
DOI: 10.1007/978-1-4939-8907-2_2
Abstract: Bacteriocins ribosomally produced by lactic acid bacteria are antibacterial peptides expected to be used as a safe biopreservative and a fermentation controller in food industry. The modified agar-well diffusion method is most frequently used for… read more here.
Keywords: characterize bacteriocins; elementarily characterize; assay screen; acid bacteria ... See more keywords
Intracellular pH Determination for the Study of Acid Tolerance of Lactic Acid Bacteria.
Sign Up to like & getrecommendations! Published in 2019 at "Methods in molecular biology"
DOI: 10.1007/978-1-4939-8907-2_4
Abstract: It is important to assess acid tolerance in lactic acid bacteria, particularly for probiotics, although it involves multiple mechanisms. Measuring the difference between intracellular and extracellular pH (ΔpH) using the fluorescent probe CFDA-SE is particularly… read more here.
Keywords: acid; tolerance lactic; tolerance; acid tolerance ... See more keywords
Mechanisms and improvement of acid resistance in lactic acid bacteria
Sign Up to like & getrecommendations! Published in 2017 at "Archives of Microbiology"
DOI: 10.1007/s00203-017-1446-2
Abstract: Lactic acid bacteria (LAB) can take advantage of fermentable carbohydrates to produce lactic acid. They are proverbially applied in industry, agricultural production, animal husbandry, food enterprise, pharmaceutical engineering and some other important fields, which are… read more here.
Keywords: acid; acid resistance; lab; acid bacteria ... See more keywords
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour
Sign Up to like & getrecommendations! Published in 2019 at "European Food Research and Technology"
DOI: 10.1007/s00217-019-03353-6
Abstract: Wheat baked goods fortification with chickpea flour can improve their overall nutritional quality. However, some antinutritional factors, such as raffinose family oligosaccharides (RFOs), of this legume limit its supplementation in bread. The reduction of some… read more here.
Keywords: family oligosaccharides; oligosaccharides rfos; raffinose family; chickpea flour ... See more keywords
Effects of natural deep eutectic solvents on lactic acid bacteria viability during cryopreservation
Sign Up to like & getrecommendations! Published in 2018 at "Applied Microbiology and Biotechnology"
DOI: 10.1007/s00253-018-8996-3
Abstract: In this study, a new method of cryopreservation of lactic acid bacteria (LAB) using natural deep eutectic solvents (NADESs) was developed. Survival rates of LAB during 24-h short-term and 180-day long-term cryostorage at − 20 °C were… read more here.
Keywords: natural deep; deep eutectic; eutectic solvents; acid bacteria ... See more keywords
Immunobiosis and probiosis: antimicrobial activity of lactic acid bacteria with a focus on their antiviral and antifungal properties
Sign Up to like & getrecommendations! Published in 2018 at "Applied Microbiology and Biotechnology"
DOI: 10.1007/s00253-018-9403-9
Abstract: Lactic acid bacteria (LAB), a heterogeneous group of bacteria that produce lactic acid as the main product of carbohydrate degradation, play an important role in the production and protection of fermented foods. Moreover, beside the… read more here.
Keywords: acid; antiviral antifungal; immunobiosis probiosis; acid bacteria ... See more keywords