Purification and biochemical characteristics of the microbial extracellular protease from Lactobacillus curvatus isolated from Harbin dry sausages.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.04.169
Abstract: This study investigates the purification and biochemical characteristics of the protease secreted by Lactobacillus curvatus R5, which was isolated from Harbin dry sausages. The optimized fermentation conditions were fermentation time 36 h, initial pH 6 and fermentation… read more here.
Keywords: protease; biochemical characteristics; dry sausages; harbin dry ... See more keywords
Influence of growth parameters on bacteriocin-like inhibitory substances (BLIS) production by lactic acid bacteria.
Sign Up to like & getrecommendations! Published in 2023 at "Letters in applied microbiology"
DOI: 10.1093/lambio/ovac013
Abstract: This study aimed to investigate the possible production of bacteriocin-like inhibitory substances (BLIS) and optimize it by Lactobacillus sakei and combined Lactobacillus curvatus/Pediococcus acidilactici, lactic acid bacteria used for the meat fermentation. The effect of… read more here.
Keywords: bacteriocin like; growth; blis production; production ... See more keywords
Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes
Sign Up to like & getrecommendations! Published in 2019 at "BMC Microbiology"
DOI: 10.1186/s12866-019-1436-4
Abstract: BackgroundBacteriocins produced by lactic acid bacteria (LAB) can be considered as viable alternatives for food safety and quality, once these peptides present antimicrobial activity against foodborne pathogens and spoilage bacteria. Fermented foods, such as artisanal… read more here.
Keywords: bacteriocinogenic activity; lactobacillus curvatus; curvatus; acid bacteria ... See more keywords
Bio-protective potential of lactic acid bacteria: Effect of Lactobacillus sakei and Lactobacillus curvatus on changes of the microbial community in vacuum-packaged chilled beef
Sign Up to like & getrecommendations! Published in 2018 at "Asian-Australasian Journal of Animal Sciences"
DOI: 10.5713/ajas.17.0540
Abstract: Objective This study was to determine the bacterial diversity and monitor the community dynamic changes during storage of vacuum-packaged sliced raw beef as affected by Lactobacillus sakei and Lactobacillus curvatus. Methods L. sakei and L.… read more here.
Keywords: beef; bio protective; vacuum packaged; lactobacillus sakei ... See more keywords