Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries-technological and probiotic properties
A Terzić-Vidojević, K Veljović, M Tolinački… - Food Research …, 2020 - Elsevier
The aim of this review was to summarize the data regarding diversity of non-starter lactic
acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in …
acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in …
Protective, technological, and functional properties of select autochthonous lactic acid bacteria from goat dairy products
JV de Souza, FS Dias - Current Opinion in Food Science, 2017 - Elsevier
Highlights•Sensory qualities of goat dairy products need to improve.•Lactic acid bacteria
(LAB) contribute to protective, technological, and functional properties in food.•The use of …
(LAB) contribute to protective, technological, and functional properties in food.•The use of …
[HTML][HTML] Identification and probiotic potential of lactic acid bacteria from camel milk
In the present study, a total of 80 presumed lactic acid bacteria (LAB) were isolated from
camel milk. Selected LAB were identified as Lactococcus lactis (cam 12), Enterococcus …
camel milk. Selected LAB were identified as Lactococcus lactis (cam 12), Enterococcus …
[HTML][HTML] Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco
K Khedid, M Faid, A Mokhtari, A Soulaymani… - Microbiological …, 2009 - Elsevier
One hundred and twenty (120) strains of lactic acid bacteria (LAB) were enumerated and
isolated from raw dromedary milk in Morocco using various cultured media. Strains isolated …
isolated from raw dromedary milk in Morocco using various cultured media. Strains isolated …
Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk
The simultaneous effects of different binary co-cultures of Lactobacillus acidophilus,
Lactobacillus bulgaricus, Lactobacillus rhamnosus and Bifidobacterium lactis with …
Lactobacillus bulgaricus, Lactobacillus rhamnosus and Bifidobacterium lactis with …
Virulence, antibiotic resistance and biogenic amines of bacteriocinogenic lactococci and enterococci isolated from goat milk
LM Perin, RO Miranda, SD Todorov… - International journal of …, 2014 - Elsevier
The present study aimed to investigate the virulence, antibiotic resistance and biogenic
amine production in bacteriocinogenic lactococci and enterococci isolated from goat milk in …
amine production in bacteriocinogenic lactococci and enterococci isolated from goat milk in …
Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food
IY Sengun, DS Nielsen, M Karapinar… - International journal of …, 2009 - Elsevier
Tarhana is a traditional fermented product produced from a mixture of spontaneously
fermented yogurt and wheat flour in Turkey. The aims of the present study were to …
fermented yogurt and wheat flour in Turkey. The aims of the present study were to …
Isolation and characterization of dominant lactic acid bacteria from raw goat milk: Assessment of probiotic potential and technological properties
The objective of this study was to isolate and characterize Lactic Acid Bacteria (LAB) from
raw goat milk, and to evaluate their probiotic attributes, technological properties and safety …
raw goat milk, and to evaluate their probiotic attributes, technological properties and safety …
[PDF][PDF] Antimicrobial activity of Lactobacillus species isolated from Algerian raw goat's milk against Staphylococcus aureus.
M Anas, HJ Eddine, K Mebrouk - 2008 - Citeseer
Food contamination by Staphylococcus aureus is a major problem for consumer's health in
Algeria, especially during the summer period. The use of bacterial interactions is a new way …
Algeria, especially during the summer period. The use of bacterial interactions is a new way …
Characterisation of lactic acid bacteria isolated from fermented milk “laban”
GI Chammas, R Saliba, G Corrieu, C Béal - International Journal of Food …, 2006 - Elsevier
The technological properties of 96 lactic acid bacteria isolated from Lebanese traditional
fermented milk “laban” were characterised. They were classified by phenotypic and …
fermented milk “laban” were characterised. They were classified by phenotypic and …