Lactobacillus Plantarum: Characterization of the Species and Application in Food Production
SD Todorov, BDGDM Franco - Food Reviews International, 2010 - Taylor & Francis
Lactobacillus plantarum is a heterofermentative microaerophilic Gram-positive
microorganism, with rod morphology, occurring singly or grouped in short chains. This …
microorganism, with rod morphology, occurring singly or grouped in short chains. This …
Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains
N Hwanhlem, S Buradaleng, S Wattanachant… - Food control, 2011 - Elsevier
Lactic acid bacteria (LAB) were isolated from traditional Thai fermented fish, Plasom at
various fermentation periods. It was found that 138 isolates exhibited a clear zone and …
various fermentation periods. It was found that 138 isolates exhibited a clear zone and …
In vitro characterisation of probiotic properties of Enterococcus faecium and Enterococcus durans strains isolated from raw milk and traditional dairy products
O Yerlikaya, N Akbulut - International Journal of Dairy …, 2020 - Wiley Online Library
In this study, some probiotic characteristics such as antimicrobial activity, vancomycin
resistance, growth ability at pH, resistance to bile salts, bile salt deconjugation and …
resistance, growth ability at pH, resistance to bile salts, bile salt deconjugation and …
In Vitro Evaluation of Potential Probiotic Strain Lactococcus lactis Gh1 and Its Bacteriocin-Like Inhibitory Substances for Potential Use in the Food Industry
Determination of a microbial strain for the joining into sustenance items requires both in vitro
and in vivo assessment. A newly isolated bacteriocin-like inhibitory substance (BLIS) …
and in vivo assessment. A newly isolated bacteriocin-like inhibitory substance (BLIS) …
Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus
X Nie, S Lin, Q Zhang - Food Chemistry, 2014 - Elsevier
The proteolysis in grass carp sausages inoculated with Lactobacillus plantarum ZY40 and
Pediococcus pentosaceus GY23 was investigated. As fermentation progressed …
Pediococcus pentosaceus GY23 was investigated. As fermentation progressed …
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)
Lactic acid bacteria (LAB) from traditional fermented sausages of the Basilicata region were
investigated by ARDRA-PCR and RAPD-PCR for taxonomic identification at species and …
investigated by ARDRA-PCR and RAPD-PCR for taxonomic identification at species and …
Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat
I Essid, M Medini, M Hassouna - Meat Science, 2009 - Elsevier
A total of 17 strains of Lactobacillus plantarum, isolated from a Tunisian traditional salted
meat and identified by biochemical and molecular methods, were characterized according to …
meat and identified by biochemical and molecular methods, were characterized according to …
Investigation of microbial association of traditionally fermented sausages
The investigation included fermented sausages produced in the countries of west and south-
east Europe, Greece, Bosnia and Herzegovina, Croatia, Hungary, Italy and Serbia. The …
east Europe, Greece, Bosnia and Herzegovina, Croatia, Hungary, Italy and Serbia. The …
Catalytic isomerization of dihydroxyacetone to lactic acid by heat treated zeolites
MA Hossain, KN Mills, AM Molley, MS Rahaman… - Applied Catalysis A …, 2021 - Elsevier
Lactic acid can be prepared by isomerization of renewable dihydroxyacetone over acid
catalysts. However, the activities of Lewis acid and Brønsted acid sites in dihydroxyacetone …
catalysts. However, the activities of Lewis acid and Brønsted acid sites in dihydroxyacetone …
Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meat
I Essid, HB Ismail, SBH Ahmed, R Ghedamsi… - Meat science, 2007 - Elsevier
The technological properties of strains of Staphylococcus xylosus were studied to select the
most suitable for use as starter cultures for the production of dried fermented meat products …
most suitable for use as starter cultures for the production of dried fermented meat products …