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Dissertations / Theses on the topic 'Lactic acid bacteria – Identification'

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Published: 4 June 2021

Last updated: 16 February 2022

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1

Minchul, Gim. "Isolation and Identification of Lactic Acid Bacteria from Swedish Foods." Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-45774.

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Food fermentation is a method widely used in the past to extend the storage life of food. Numerous studies on fermented food have revealed that they not only have biopreservative properties but also health benefits. Lactic acid bacteria are the major group of microorganisms involved in food fermentation and the properties that influence food are primarily due to the compounds released from microorganisms such as organic acids and bacteriocins. Their health benefits are exerted through several mechanisms including inhibiting the growth of pathogenic bacteria and modifying the host immune respon

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2

Groenewald, W. H. "Identification of lactic acid bacteria isolated from vinegar flies and Merlot grapes." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/16606.

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Thesis (MSc)--University of Stellenbosch, 2005.<br>ENGLISH ABSTRACT: Thirty lactic acid bacteria were isolated from the intestinal tract of Drosophila simulans Stuvervant and nine lactic acid bacteria from Merlot grapes collected from the same winery in the Stellenbosch region, South Africa. The isolates were grouped according to morphological, biochemical and physiological characteristics. Isolates selected from each group were identified to species level by PCR with species-specific primers, PCR-based DGGE and 16S rDNA sequencing. The majority of isolates from the intestinal tract of D

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3

Booysen, Clifford. "Identification of bacteria isolated from malt, with the emphasis on lactic acid bacteria and their influence on brewer's yeast." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52299.

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Thesis (MScAgric.)--University of Stellenbosch, 2001.<br>ENGLISH ABSTRACT: Changes in the bacterial population throughout the malting process of two barley cultivars, i.e. Clipper (local cultivar) and Prisma (imported cultivar), malted at Southern Associated Maltsters (SAM), Caledon, South Africa, were studied. Samples were taken from four individual runs of each cultivar at ten different stages, i.e. dry barley before steep, water from the first steep water-stand, barley after draining the first steep, water from the second steep water-stand, barley from the second steep water-stand, ba

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4

He, Lijun. "Identification of some microorganisms isolated from poi and characterization of the biological properties of one lactic acid bacteria." Thesis, University of Hawaii at Manoa, 2003. http://hdl.handle.net/10125/7032.

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Lactic acid producing microorganisms from poi and the biological properties of one lactic acid bacteria are studied in this work. Based on phenotypical analysis, five bacterial strains isolated from fresh poi are identified as Lactobacillus acidophilus, Lactobacillus delbrueckii, Lactococcus lactis lactis, Leuconostoc citreum and Leuconostoc lactis individually. The gas-producing bacterial strain first identified as Lactobacillus acidophilus is finally identified as Weissella confusa by combining the results of phenotypical analysis and genotypical analysis. Acid tolerance of Weisselfa confusa

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5

Sillanpää, Jouko. "Tissue-adherence in lactic acid bacteria : identification and characterization of the collagen-binding S-layer protein of Lactobacillus crispatus." Helsinki : University of Helsinki, 2001. http://ethesis.helsinki.fi/julkaisut/mat/bioti/vk/sillanpaa/.

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6

Larguèche, Noura. "Identification de nouvelles souches probiotiques à propriétés immuno-modulatrices et anti-oxydantes." Thesis, Paris 11, 2012. http://www.theses.fr/2012PA112059/document.

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Depuis quelques années, les probiotiques sont devenus un front de science très actif. La majorité des bactéries probiotiques actuellement sur le marché sont des bactéries lactiques. L’identification de nouvelles souches bactériennes aux propriétés probiotiques est l’objectif principal de ces travaux de thèse, et s’inscrivent dans le cadre du projet Probiotique en partenariat avec deux groupes industriels et le pôle de compétitivité VITAGORA<br>In recent years, probiotics market is boosting. Most probiotic bacteria on the market today are lactic acid bacteria. The identification of novel bacter

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7

Seridan, de Assis Bianca. "Identification de bactéries lactiques isolées de l'écosystème mammaire bovin et caractérisation de leur potentiel inhibiteur contre des pathogènes associés à la mammite." Thesis, Rennes, Agrocampus Ouest, 2015. http://www.theses.fr/2015NSARB263/document.

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Les mammites ont un impact économique considérable dans les régions productrices de lait de divers pays, dont le Brésil et la France. Elles constituent la première cause de consommation d’antibiotiques dans les élevages laitiers qui doivent répondre à une forte demande sociétale pour une agriculture consommant moins d’intrants et plus respectueuse de l’environnement et du bien-être animal. Il y a donc une réelle nécessité de trouver des outils alternatifs efficaces pour le contrôle des mammites bovines infectieuses. Ce travail de thèse a eu comme objectif la recherche de souches de bactéries l

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8

Ndlovu, Joseph Buyani. "Screening, identification and characterisation of bacteriocins produced by the wine isolated LAB." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80322.

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Thesis (MSc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: Lactic acid bacteria (LAB) play a vital role in reducing wine acidity and also contributing to its aroma and flavour. However, they can also be responsible for many wine spoilage problems that compromise the quality and value of wine. While Oenococcus oeni contributes positive characteristics to the sensory properties of wine, certain species of the genera, Lactobacillus and Pediococcus can affect the wholesomeness of wine by producing undesirable compounds, such as biogenic amines and ethyl carbamate. Chemical preservativ

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9

Cronje, Marise Christine. "Production of kepi grains using pure cultures as starters." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53561.

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Thesis (MSc Food Sc )--Stellenbosch University, 2003.<br>ENGLISH ABSTRACT: Kepi is a refreshing, fermented dairy beverage that differs from other fermented milk products in that it is produced with a mixed microbial community which is confined to discrete grains. These grains can be recovered as a solid matrix at the end of the fermentation and then be reutilised as a starter to ferment the next batch of milk. The grain microbial community consists of a symbiotic association of yeasts and lactic acid bacteria, but the overall composition of the grains has not been completely elucidated.

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10

Schutte, Lionie Marie. "Isolation and identification of the microbial consortium present in fermented milks from Sub-Saharan Africa." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80020.

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Thesis (MSc Food Sc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: A wide variety of traditionally and commercially fermented milks are commonly consumed in various countries of Sub-Saharan Africa. Commercially fermented milk is produced on an industrial scale according to well-managed, standardised production processes and starters are used to initiate fermentation. Traditionally fermented milk is prepared domestically and fermentation occurs spontaneously at ambient temperatures. Lactic acid bacteria (LAB) are responsible for milk fermentation during which they convert the milk carboh

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11

Sásková, Denisa. "Identifikace a charakterizace vybraných vlastností některých kmenů bakterií mléčného kvašení." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2015. http://www.nusl.cz/ntk/nusl-217121.

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Nanotechnology is currently one of the fastest growing scientific disciplines. An interesting area of research is the biosynthesis of metal nanoparticles using microorganisms including lactic acid bacteria. In the first part this diploma thesis focuses on verification of identity of bacterial species Lactobacillus casei and Lactobacillus paracasei by genus- and species-specific PCR. In the next part of experimental work the capability of six Lactobacillus strains to produce silver nanoparticles is tested. Synthesis of nanoparticles was confirmed for all the strains depending on the amount of a

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12

Leyva, Salas Marcia. "Cultures antifongiques applicables comme ferments de bioprotection dans les produits laitiers : sélection, évaluation à l'échelle pilote et identification de composés supports de l'activité." Thesis, Brest, 2018. http://www.theses.fr/2018BRES0058/document.

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La contamination fongique des produits laitiers est à l’origine de pertes économiques conséquentes et de gaspillage alimentaire. Dans un contexte de demande pour plus de « naturalité », les cultures de bioprotection et leurs métabolites représentent une alternative d’intérêt aux conservateurs chimiques pour lutter contre ces contaminants.Les objectifs de cette thèse étaient i) de sélectionner des micro-organismes présentant une activité antifongique, pour élaborer des cultures de bioprotection applicables dans des produits laitiers, et ii) d’étudier les composés potentiellement supports de l’a

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13

Magnusson, Jesper. "Antifungal activity of lactic acid bacteria /." Uppsala : Dept. of Microbiology, Swedish Univ. of Agricultural Sciences, 2003. http://epsilon.slu.se/a397.pdf.

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14

Humphreys, S. "Glycopeptide resistance in lactic acid bacteria." Thesis, University of Cambridge, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.604779.

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The glycopeptide antibiotics vancomycin and teicoplanin are used to treat infections caused by Gram positive bacteria. The formation of nascent peptidoglycan chains and cross linking of the cell wall is inhibited because the drugs bind specifically to the D-alanyl-D-alanine portion of the pentapeptide chain in peptidoglycan precursors. Plasmid-mediated, high-level resistance to both antibiotics in <I>Enterococcus sp. </I>is associated with production of a novel D-alanine:D-alanine (D-Ala:D-Ala) ligase of altered substrate specificity. This enzyme, VanA, synthesises the depsipeptide D-alanyl-D-

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15

Nuraida, Lilis. "Metabolic studies on lactic acid bacteria." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314794.

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16

Gostick, Dominic Owen. "Transcription regulators of lactic acid bacteria." Thesis, University of Sheffield, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.286585.

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17

Ahmad, Khalid Akeel. "Cloning Lux genes into lactic acid bacteria." Thesis, University of Nottingham, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.280525.

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18

Ha, Thi Quyen, and Thi Minh Tu Hoa. "Selection of lactic acid bacteria producing bacteriocin." Technische Universität Dresden, 2016. https://tud.qucosa.de/id/qucosa%3A32636.

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Lactic acid bacteria were isolated from 10 samples of the traditionally fermented foods (5 samples of Vietnamese fermented pork roll and 5 samples of the salted field cabbage) and 5 samples of fresh cow milks collected from households in Vietnam. 22 strains of lactic acid bacteria were isolated for inhibition to Lactobacillus plantarum JCM 1149. Of these, only 2 strains including DC1.8 and NC1.2 have rod shape, the others have coccus shape. 7 strains showing higher antibacterial activity were selected for checking spectrum of antibacteria with indicator bacteria consistting of Bacillus subtili

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19

Jones, Rachael Ann. "Investigation of exopolysaccharide production by lactic acid bacteria." Thesis, Robert Gordon University, 2008. http://hdl.handle.net/10059/1252.

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This thesis is an investigation into the production of exopolysaccharides (EPS) produced by strains of Lactobacillus delbrueckii ssp. bulgaricus and Lactococcus lactis ssp. cremoris. These are used in the dairy industry for the production of yoghurt and fermented drinks products. For many years EPS producing lactic acid bacteria have been used by the dairy industry as a thickening agent in the production of yoghurt. However, this EPS producing trait is unstable and is readily lost which can cause an alteration in the texture of the final product. It was found that all the strains of Lb. delbru

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20

Fernandez-Morales, H. "Studies of gene expression in lactic acid bacteria." Thesis, Queen's University Belfast, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.403179.

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21

Archer, Martine. "Potential for lactic acid bacteria as food biopreservatives." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.239170.

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22

Al-Dabbagh, Wail. "Studies on the preservation of lactic acid bacteria." Thesis, University of Strathclyde, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.280404.

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23

Scheppler, Lorenz. "The use of lactic acid bacteria for vaccination /." [S.l.] : [s.n.], 2004. http://www.zb.unibe.ch/download/eldiss/04scheppler_l.pdf.

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24

McCormick, John K. "Development of bacteriocin expression systems in lactic acid bacteria." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/nq23031.pdf.

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25

Du, Plessis Heinrich Wilbur 1975. "The role of lactic acid bacteria in brandy production." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/53161.

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Thesis (MSc)--University of Stellenbosch, 2002.<br>ENGLISH ABSTRACT: The presence and growth of lactic acid bacteria (LAB) in wine and their influence on wine quality has received much attention in recent years. Lactic acid bacteria are responsible for conducting malolactic fermentation (MLF) in wine. The benefits associated with malolactic fermentation in terms of deacidification of wine and the contribution to wine flavour and complexity have also recently been the topic of research. It is impossible to describe malolactic fermentation as distinctly desirable or undesirable in terms of

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26

Zhao, Guoqun. "Preservation and utilization of malolactic fermenting lactic acid bacteria." Thesis, Swansea University, 2004. https://cronfa.swan.ac.uk/Record/cronfa43164.

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Malolactic fermentation (MLF) is an important process in the wine production. MLF results from the metabolism of certain lactic acid bacteria (LAB) and consists in the conversion of malate to lactate and CO2. Except deacidification, MLF can improve the quality and microbiological stability of the wines. The aim of this project was to investigate the preservation and utilization of the LAB with particular reference to the MLF. In order to measure the effect of various preservation methods and their productivity, an assay of cell vitality was developed. This measured the capacity to overcome and

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27

Kishino, Shigenobu. "Production of conjugated fatty acids by lactic acid bacteria." Kyoto University, 2005. http://hdl.handle.net/2433/86244.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第11617号<br>農博第1473号<br>新制||農||905(附属図書館)<br>学位論文||H17||N4010(農学部図書室)<br>UT51-2005-D366<br>京都大学大学院農学研究科応用生命科学専攻<br>(主査)教授清水昌, 教授加藤暢夫, 教授植田充美<br>学位規則第4条第1項該当

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Sjögren, Jörgen. "Bioassay-guided isolation and characterisation of antifungal metabolites : studies of lactic acid bacteria and propionic acid bacteria /." Uppsala : Dept. of Chemistry, Swedish University of Agricultural Sciences, 2005. http://epsilon.slu.se/200517.pdf.

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29

Chang-Chien, Hsiu-Feng, and 張簡秀楓. "Isolation and identification of lactic acid bacteria." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/08034372838924652520.

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30

Kao, Yi-Ting, and 高怡婷. "Studies of Rapid Identification Methods of Lactic Acid Bacteria." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/80806847103443277935.

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博士<br>國立臺灣大學<br>園藝學研究所<br>95<br>Lactic acid bacteria (LAB) are a group of microaerophilic, gram-positive, catalase-negative bacilli and cocci that ferment hexose sugars to produce primarily lactic acid. The seemingly simplistic metabolism of LAB has been exploited throughout history for the preservation of foods and beverages in nearly all societies dating back to the origins of agriculture. Today, LAB play a prominent role in the world food process. Due to the increasing healthy effect of probiotics had been published, more and more probiotic products appeared on the market. In order to obtai

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Chen, Tzu-Yu, and 陳慈玉. "Isolation and identification of lactic acid bacteria for cosmetics." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/2jts58.

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碩士<br>嘉南藥理大學<br>化粧品應用與管理系<br>105<br>Lactic acid bacteria can produce antibacterial substances and inbihit the growth of pathogens. Recent studies showed that lactic acid bacteria may alleviate vaginitis. In this study, vaginal swabs were obtained from 23 females in Taiwan, aged between 22 and 30 years old. Seven strains of lactic acid bacteria were isolated by selective culture. Identification of these strains by API 50CHL kit and polymerase chain reaction followed by 16S ribosomal RNA gene sequence analysis indicated that all strains isolated belong to Enterococcus. The results revealed that

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Varela, Anabella. "From vineyard to wine, Lactic Acid Bacteria and yeast identification using molecular methods." Master's thesis, 2015. http://bdigital.uncu.edu.ar/7235.

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Usually all attempts to characterize the microbial diversity in wine fermentations have employed standard methods of enrichment and isolation to cultivate various microbial constituents before taxonomic identification. This estimation of microbial diversity, in addition to being time-consuming, is often problematic since many microorganisms may not grow on standard laboratory media. Moreover culture-independent molecular methods allow more rapid profiling of complex populations, or quantification of targeted species, thereby enhancing the information available to the winemaker. The aim of the

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Liu, Ya-Ling, and 劉亞玲. "Characterization and Identification of Lactic Acid Bacteria Isolated from Fresh Milk." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/00706908883513892335.

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碩士<br>嘉南藥理科技大學<br>生物科技系暨研究所<br>92<br>The lactic acid bacteria are widely distributed in the nature, and have been greatly used for a long time since they have useful characteristics. In recent years, the lactic acid bacteria were also applied in the development of healthy food. In this study, eight lactic acid bacteria-like strains were isolated from the fresh milk, and later it has been proved that these strains were lactic acid bacteria-like through examination. These bacteria were all positive in skim milk curdling, the same as in Gram stain but negative in catalase reaction. These eight la

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XU, KUN-DI, and 許坤地. "Isolation and identification of acid and bile salt tolerant high adherence lactic acid bacteria." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/n2a3f6.

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碩士<br>國立屏東科技大學<br>食品生技碩士學位學程在職專班<br>105<br>Lactic acid bacteria and human diet are closely related, since ancient times that is used in the preservation and manufacture of food, including meat processing, dairy fermentation and a variety of pickled products. And many intestinal bacteria, lactic acid bacteria for probiotics on behalf of, with improved intestinal bacteria phase, lower body cholesterol, reduce fatty liver, improve lactose intolerance, strengthen the immune system and anti-tumor effect, but probiotics After eating into the body, then facing the challenges of digestive system, such

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Weng, De-Zhi, and 翁德志. "Isolation and Identification of Isoflavone Glucoside-Hydrolyzing Enzyme Expression Lactic Acid Bacteria." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/58358937516484830544.

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碩士<br>實踐大學<br>食品營養與保健生技學系碩士班<br>99<br>Among Asian populations with a high intake of soybean and soy products specifically containing isoflavones, epidemiologic and experimental studies have demonstrated a preventive effect on some chronic diseases including hypercholesterolemia, osteoporosis, and menopausal symptoms. The isoflavones in soy occur primarily as β-glycosides with a small percentage as the principal bioactive aglycone. The glycosides can exist in three forms, as malonyl, acetyl, and underivatized glucosides. Human isoflavone bioavailability depends upon the relative ability of gut

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che, Huang shih, and 黃詩哲. "Isolation, identification and application of intestinal lactic acid bacteria from cultured fish." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/59985111710810402978.

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碩士<br>國立高雄海洋科技大學<br>水產養殖研究所<br>99<br>The main purpose of this paper is selected lactic acid bacteria in aquatic animal research and for future applications. Bacteria isolated from fish intestinal, according to lactic acid bacteria of characteristics as Bergey's Manual described to isolated . Using Escherichia coli, Streptococcus sp., Samolnella sp., Pseudomonas aeruginosa and Bacillus subtilis in suppression test. Selected from the inhibition of lactic acid bacteria isolated in better one, and testing the growth promoting effect of fish. The experiment was divided into four parts. First experi

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Lin, Chia-Chan, and 林嘉鎮. "Characterization, molecular identification and application of lactic acid bacteria from various origins." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/84872866116598766382.

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碩士<br>國立中興大學<br>食品科學系<br>89<br>Lactic acid bacteria (LAB) strains may be used as probiotics in human intestines. The basic requirement for LAB as probiotics are the capability of tolerance to gastric juice and bile salts, the ability to inhibit pathogenic bacteria and the adherence to human intestinal epithelium cells. Beside, the other requirement for LAB as probiotics is that they should be from human origin. Also, their inhibitory effect on cancer and their safety for food and clinical use are also important. On one aspect, this project aims at the evaluation of the probiotic properties of

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Tsai, Cheng-Chih, and 蔡政志. "Molecular Identification of Lactic Acid Bacteria and Characterization as well as Functional Evaluation." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/13678773180961315698.

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博士<br>國立中興大學<br>食品科學系<br>92<br>Probiotic products from lactic acid bacteria (LAB) are widely used as human food and animal feed supplements. Molecular identification and potential evaluation are widely used methods. Two major topics were included in this study, one was the development of identification methods for Bifidobacterium spp., and the other was evaluation of the potential for lactic acid bacteria strains screened in this study. For molecular identification, we developed specific polymerase chain reaction (PCR) primers from 16S rRNA or 16S-23S ITS, and used of them for the identificati

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Liou, Je-Ruei, and 劉嚞睿. "Identification and characteristics of lactic acid bacteria and yeasts isolated from kefir starters." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/11744303020840284922.

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碩士<br>國立臺灣大學<br>畜產學系<br>85<br>This study was conducted to investigate the isolation, identification and characteristics of lactic acid bacteria and yeasts in kefir starters. The kefir starters were obtained from Xien-zhu and Taipei region in Taiwan. counts of lactic acid bacteria in kefir form Xien-zhu and Taipei were 8.6±0.1log CFU/ml and 8.9±0.1 log CFU/ml, respectively. Counts of yeast in these two kinds of kefir were 6.9±0.1 log CFU/ml and 5.2±0.1 log CFU/ml, respectively. Kefir f

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Chiu, Yi-Lin, and 邱韻霖. "Isolation and Identification of Lactic Acid Bacteria and their Effects on Si–raw Production." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/07900587904624097939.

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碩士<br>中華醫事科技大學<br>生物科技研究所<br>98<br>Lactic acid bacteria are widely exist in nature. They were not only improve sensory characteristics of food, but also supply some physiological functions. It was noticed that biologically active peptides have now been studied and designing as functional ingredients. The objective of this study was to evaluate the role of screened natural stain (Pediococcus acidilactici) which was used as a starter in Si-raw, the growth of this organism in Si-raw and their protein breakdown as well as antioxidant ability. Four lactic acid bacteria were collected from bamboo fa

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Huang, Chien-Jang, and 黃千讓. "Isolation and molecular-identification of lactic acid bacteria from traditional Mongolian fermented milk products." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/pd82xs.

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碩士<br>國立臺灣大學<br>動物科學技術學研究所<br>105<br>“Probiotics” are live microorganisms that provide health benefits on the host, when administered in adequate amounts. Lactic acid bacteria (LAB) are regarded as “Generally recognized as safe (GRAS)”, and are mainly involving in the fermentation of traditional fermented foods, especially in fermented milk products. For centuries, the nomadic peoples of Mongolia have been producing various kinds of traditional fermented milk products such as Airag (fermented mare’s milk) and Tarag (fermented milk of cows, goats and yaks). To explore the potential probiotic st

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LI, ZHENG-RONG, and 李政融. "Lactic acid bacteria identification and antioxidant activity of released exopolysaccharides isolated from Penghu Pao cai." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/w2w2pt.

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碩士<br>國立澎湖科技大學<br>食品科學系碩士班<br>106<br>The aim of this study was to identify the lactic acid bacteria isolated from Penghu Pao cai and study their exopolysaccharides producing activity and polysaccharides antioxidant activity. The LAB isolates were confirmed using molecular identification included 16S rRNA gene,16/23S rDNA spacer region targeted PCR assay , recA and pheS genes, respective. The isolated LAB strains includes Lactobacillus plantarum、Lactobacillus pentosus and Lactobacillus brevis. The yield of EPS were 608.31µg /mL and 585.65µg /mL obtained from MRS broth produced by L. pentosus J3

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Chen, Hsi-Chia, and 陳希嘉. "Study on identification of lactic acid bacteria by denaturing gradient gel electrophoresis and oligonucleotide microarray." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/69162826021385651302.

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博士<br>國立臺灣大學<br>動物科學技術學研究所<br>97<br>Lactic acid bacteria (LAB) are widely employed as starter cultures in the dairy industry and supplemented in different commercial products. Detecting and identifying various species of lactic acid bacteria with rapid method is often important for quality control of dairy products and monitoring fermentation processes. However, identification of lactic acid bacteria in the complex bacterial communities is still difficult for both phenotypic methods and genotypic methods. The aim of this study focused on polymerase chain reaction-denaturing gradient gel elect

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Yu-Nan, Huang, and 黃宇男. "Studies on the identification and correlation on adhesion properties of lactic acid bacteria using groESL gene." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/18954522485349794114.

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碩士<br>東海大學<br>食品科學系<br>96<br>Lactic acid bacteria (LAB) play an important role in fermentation of dairy products, meats, cheeses and vegetables. Certain LAB strains could be used as probiotics for human and feed supplements for animals. Reliable methods for the detection or identification of these LAB strains are demanded for quality assurance of these probiotics and fermented products. In this study, heat shock protein 10-60 system sequence (hsp10-60; groESL) was used for the designing of PCR primers specific or probe for the detection of various Lactobacillus spp. and Streptococcus thermophi

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Tsai, Chi-Lin, and 蔡吉齡. "Isolation and identification of lactic acid bacteria from fermented vegetables and analysis for use as probiotics." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/10275930483187551698.

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碩士<br>大同大學<br>生物工程研究所<br>90<br>Most lactic acid bacteria (LAB) are generally recognized as safe (GRAS) for human consumption, and used world wide in fermented dairy. LAB are widely distribution among animals and plants. Some of them are also considered as probiotics. LAB isolated form traditional fermented vegetables are different from that of cheese, yogurt, and fermented meat. Because LAB have large economic benefits in the industrial of fermented food products and milk products, it is important to screen LAB which have probiotics properties or specific functions. The purpose of this study w

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Wanangkarn, Amornrat, and 王文蕙. "Isolation, Identification and Selection of Lactic Acid Bacteria Cultures from Mum (Thai Fermented Sausages) and Their Applications." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/08980457935653460676.

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博士<br>國立中興大學<br>動物科學系所<br>101<br>Mum, which is a traditional Thai fermented sausage, is commonly produced and consumed in the north-eastern region of Thailand, and yet little scientific and technology information is applied in production. Traditionally, mum sausage is produced by utilizing natural occurring lactic acid bacteria (LAB), and it may cause the products with inconsistent qualities. Their production depends on the skill and experience of the meat manufacturers rather than technology. Hence, the specific characteristics and qualities of final products are mainly influenced by the raw

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Cheng, Hsiao-wei, and 程孝維. "Studies on Screening, Identification and Purification Conditions of High Productivity Bacteriocin- Producing Lactic Acid Bacteria Strain for Bacteriocin." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/84657976487085878063.

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碩士<br>嘉南藥理科技大學<br>生物科技系暨研究所<br>95<br>Among the variety of antimicrobial substance produced by lactic acid bacteria (LAB), bacteriocins are one of the most promising natural food preservatives. Because of the inhibitory activity of bacteriocins against a variety of food spoilage-causing and/or competing organisms, bacteriocin producing LAB have been widely used in dairy, meat, and vegetable fermentations. The main purpose of this research is screening, identification and purification conditions of high productivity bacteriocin- producing Lactic Acid Bacteria Strain for bacteriocin. Lactobacill

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Lai, Chieh-Hsien, and 賴潔賢. "Molecular Identification and Quantification of Functional Lactic Acid Bacteria and Improvement of Strain Discrimination for Staphylococcus aureus Subtyping." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/75671237634329209637.

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博士<br>大葉大學<br>生物產業科技學系<br>102<br>Probiotic products such as capsules, tablets, and animal feed are advertised with lactic acid bacteria (LAB), but during the manufacturing process, transport and storage may cause LAB inactivation. Consumers are concerned with the problems of inconsistent labeling of LAB and whether it use is practical or not. Therefore, establishment of a standard identification model of probiotic products for LAB strains is very important. In this study, we used different molecular methods to identify and quantitate LAB. The results show using different typing methods and ide

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NAN, LIN-HU, and 南林虎. "Identification of Lactic Acid Bacteria Isolated from Litchi Fruits and Characterization of Bacteriocin from Strain Weissella confusa E." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/52dpgr.

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碩士<br>銘傳大學<br>生物科技學系碩士班<br>106<br>In this study, lactic acid bacteria (LAB) isolates were characterized and identified from litchi fruit. Strain Weissella confusa E isolated from litchi fruit was found to have bacteriocin-producing ability. The examination of characteristic of bacteriocin produced by W. confusa E was performed. During the initial phase of research, based upon 16S rDNA gene sequence, classification and identification of LAB was done through 16S rDNA RFLP (restriction fragment length polymorphism) and 16S rDNA sequencing. On the other hand, rpoA RFLP was used in order to differe

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Liu, Xiaoji. "Biochemical identification of bacteriocins from Enterococcus faecalis 710C." Master's thesis, 2010. http://hdl.handle.net/10048/902.

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Thesis (M.Sc.)--University of Alberta, 2010.<br>Title from PDF file main screen (viewed on Apr. 30, 2010). A thesis submitted to the Faculty of Graduate Studies and Research in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Technology, Department of Agricultural, Food and Nutritional Science, University of Alberta. Includes bibliographical references.

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