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Letteratura scientifica selezionata sul tema "Lactic acid bacteria milk cultured"

Autore: Grafiati
Pubblicato: 4 giugno 2021
Ultima modifica: 3 febbraio 2022

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Articoli di riviste sul tema "Lactic acid bacteria milk cultured"

1

Hosoda, M., H. Hashimoto, H. Morita, M. Chiba e A. Hosono. "Studies on antimutagenic effect of milk cultured with lactic acid bacteria on the Trp-P2-induced mutagenicity to TA98 strain of Salmonella typhimurium". Journal of Dairy Research 59, n. 4 (novembre 1992): 543–49. http://dx.doi.org/10.1017/s0022029900027217.

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SummaryThe inhibitory effects of cultured milk using 76 strains of lactic acid bacteria isolated from milk products were investigated on the mutagenicity of 3-amino-1-methyl-5H-pyrido[4,3−b]indole (Trp-P2), a tryptophan pyrolysate for Salmonella typhimurium TA98. Each cultured milk sample displayed its characteristic antimutagenic effect against the mutagenicity of Trp-P2. The milk cultured with Lactobacillus acidophilus LA106 (LA2) showed the highest inhibition of 82·1% among the strains used. Milk samples cultured with Lactococcus lactis subsp. lactis, L11103 (10−3) and L11102 (KM) also exhibited higher inhibition percentages.
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2

ITOH, Takatoshi. "Functional Benefits from Lactic Acid Bacteria used in Cultured Milk". Nihon Chikusan Gakkaiho 63, n. 12 (1992): 1276–89. http://dx.doi.org/10.2508/chikusan.63.1276.

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3

Hudecová, A., Ľ. Valík e D. Liptáková. "Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria". Czech Journal of Food Sciences 27, Special Issue 2 (3 gennaio 2010): 18–27. http://dx.doi.org/10.17221/205/2009-cjfs.

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The growth dynamics of filamentous fungus G. candidum was studied during the co-cultivation with the commercial lactic acid bacteria (LAB) culture Fresco. The experiments were carried out in milk and on the surface of a milk agar at the temperature ranging from 5 to 37°C. Ratkowsky model was used to describe the relationships of the fungal growth rate to the temperature during both, single and co-cultivation with LAB in milk. Simultaneous growth of LAB affected significantly the growth rate of the filamentous fungus. The growth of G. candidum was in average 39% slower in the co-culture than in the single cultivation. LAB pre-inoculated and growing in the solid medium did not show any significant inhibitory effect on the surface growth of G. candidum at all tested temperature. The precise data describing the growth of this cheese yeast-like fungus, G. candidum, may fill a gap in the field of quantitative food mycology and may be used for predicting its behavior in real conditions.
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4

BİÇER, Yusuf, e Gürkan UÇAR. "Lactic acid bacteria and identification with PCR-DGGE". International Journal of Biological Research 5, n. 1 (5 aprile 2017): 22. http://dx.doi.org/10.14419/ijbr.v5i1.7392.

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Abstract (sommario):
Lactic acid bacteria (LAB) are an important group in the industrially using microorganisms. The first pure cultures of bacteria was "Bacterium lactis" (probably Lactococcus lactis), obtained in 1873 by J. Lister. LAB are Gram-positive, non motile, non spore-forming, except Sporolactobacillus inulinus, catalase negative, microaerophilic or anaerobic microorganisms. LAB can be found in milk and dairy products, plants and human and animal intestinal mucosa. LAB have low Guanine and Cytosine (G+C) ratio.The industrial applications of lactic acid bacteria is considered, it is emphasized that reliable typing methods in strain levels are getting important about both study on cultures used in functional foods and determining the performance of LAB starter cultures. Denaturing Gradient Gel Electrophoresis (DGGE) is the most common technique in molecular fingerprinting culture-independent techniques. The technique is based on the separation of the same length but having different sequences of the Polymerase Chain Reaction (PCR) products.
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5

Tasturganova, Elmira, Fatima Dikhanbaeva, Alexandr Prosekov, Gulzat Zhunusova, Bagila Dzhetpisbaeva e Ainur Matibaeva. "Research of Fatty Acid Composition of Samples of Bio-Drink Made of Camel Milk". Current Research in Nutrition and Food Science Journal 6, n. 2 (25 agosto 2018): 491–99. http://dx.doi.org/10.12944/crnfsj.6.2.23.

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Adequate nutrition is the most important determinant of the human health. Taking into account this factor, development of the technology for special purpose dairy products based on camel milk using probiotic starter cultures that will have the ability to destroy toxic metabolites, produce amino acids, volatile fatty acids and synthesize vitamins is the urgent task. In connection with the objective set, we have developed 4 samples of dairy products based on camel milk, and examined fatty acid composition thereof on the basis of the Scientific Research Institute of Biotechnology FSBEI HE Kemerovo Institute of Food Science and Technology (University). In the scientific article four samples of the product based on milk are considered. The first sample of the fermented Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria and Bacterial leaven of thermophilic lactic acid sticks АНВ. The second sample was prepared using Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria. The third sample fermented Bacterial leaven of thermophilic lactic acid sticks Бн and Bacterial leaven of thermophilic lactic acid sticks АНВ. The fourth sample prepared with the addition of Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid sticks Бн. Using the method of chemical ionization with positive and negative ions recording on a chromatographic mass-spectrometer, we determined the content of saturated and unsaturated fatty acids in the samples studied. High content of these acids was found in samples № 1 and № 2. In samples 3 and 4, the acid content was low.
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6

Složilová, I., S. Purkrtová, M. Kosová, M. Mihulová, E. Šviráková e K. Demnerová. "Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources". Czech Journal of Food Sciences 32, No. 2 (22 aprile 2014): 145–51. http://dx.doi.org/10.17221/475/2012-cjfs.

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Abstract (sommario):
Eight individual bacteriocin-producing lactic acid bacteria (LAB) strains and three bacteriocin-non-producing cheese starter cultures were evaluated for their ability to inhibit the growth of six Listeria monocytogenes strains, originating from the guinea-pig lymph nodes, raw cow milk, and manufacturing dairy equipment. Results showed that either live cells or cell-free neutralised supernatant (CFNS) and/or heated CFNS of six individual LAB strains (Lcc. lactis subsp. lactis CCDM 416 and NIZO R5, Lbc. plantarum HV 11 and DC 1246, P. acidilactici HV 12, and Ent. mundtii CCM 1282) and one starter culture (DELVO-ADD<sup>&reg;</sup> 100-X DSF) were effective in the suppression of at least one listeria strain. Neither any individual LAB strain nor starter culture was antagonistic toward all studied L. monocytogenes strains, indicating diverse sensitivity/resistance among L. monocytogenes strains to antimicrobial compounds of LAB. The significant susceptibility of listerias isolated from raw milk and dairy equipment together with the strong antilisterial activity of DELVO-ADD<sup>&reg; </sup>100-X DSF could be applied in dairy technology, where commonly used starter cultures could play both the biopreservative and fermentation role. &nbsp;
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7

Levasseur-Garcia, Cecile, Christel Couderc e Helene Tormo. "Discrimination of lactic acid bacteria Enterococcus and Lactococcus by infrared spectroscopy and multivariate techniques". Journal of Near Infrared Spectroscopy 25, n. 4 (30 luglio 2017): 231–41. http://dx.doi.org/10.1177/0967033517719383.

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Raw milk is often described as a major source of lactic acid bacteria for indigenous lactic starter. These indigenous starters contribute to the sensorial quality of cheese. Raw milk, rich in Lactoccocus lactis may therefore be very interesting for the cheese making. Currently, the most commonly used methods to differentiate lactic acid bacteria, and particularly the closely related phenotypes Lactococcus and Enterococcus, are based on DNA sequencing, but the cost and time required for these analytical methods hinder their use for rapid screening of raw material. The present study therefore proposes a simple alternative method to identify and discriminate against Lactococcus and Enterococcus, at the genus, but also at the species level, that is based on collecting near infrared spectra directly from bacterial colonies in Petri dishes. The infrared spectra of 280 strains of Lactococcus and Enterococcus cultured on solid media were collected by using a spectrometer with a wavelength range of 908 to 1684 nm and a remote probe. The best Classification And Regression Trees models for genus and species discrimination gave an excellent classification rate of 87% on an external validation set (30 strains). Loading line plots, with prominent bands at 900–960 and 1270–1390 nm, confirmed that the source of variation was due to changes in the polysaccharides.
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8

FOUCAUD, CATHERINE, SYLVIANE FURLAN, PASCALE BELLENGIER, VINCENT JUILLARD e JEAN RICHARD. "Nutritional value of the non-protein N that accumulates during growth of proteinase-positive strains of Lactococcus lactis in milk for dairy lactococcal and leuconostoc isolates". Journal of Dairy Research 65, n. 3 (agosto 1998): 491–501. http://dx.doi.org/10.1017/s002202999800288x.

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Abstract (sommario):
To estimate the suitability of cultured milk for the subsequent growth of dairy lactic acid bacteria in cheese manufacturing, control milk was first cultured until the end of the exponential phase with one of four proteolytic (Prt+) strains of Lactococcus lactis differing in their proteolytic enzymes, and pasteurized after readjusting the pH to its initial value. Nineteen non-proteolytic (Prt−) strains of Lc. lactis and nine Leuconostoc mesenteroides strains of dairy origin were then grown in the precultured milk until the stationary phase and their growth was compared with that in control milk. Despite the accumulation of non-protein N (NPN) during preculture, the growth of most Prt− strains of Lc. lactis in precultured milk was either reduced or unchanged whereas that of Ln. mesenteroides strains was unchanged or slightly stimulated. This reduction in growth was reversed by adding an NPN source to precultured milk, indicating that it was due to the exhaustion of assimilable NPN in precultured milk. Thus, preculturing milk with Prt+ strains of Lc. lactis could not be recommended for promoting the subsequent growth of starter cultures in cheese manufacturing.
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9

PITT, WAYNE M., TERENCE J. HARDEN e RON R. HULL. "Behavior of Listeria monocytogenes in Pasteurized Milk during Fermentation with Lactic Acid Bacteria". Journal of Food Protection 63, n. 7 (1 luglio 2000): 916–20. http://dx.doi.org/10.4315/0362-028x-63.7.916.

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Abstract (sommario):
The behavior of Listeria monocytogenes in pasteurized milk during fermentation with starter and nonstarter lactic acid bacteria was investigated. Pasteurized milk was co-inoculated with approximately 104 CFU/ml of L. monocytogenes and 106 CFU/ml of Lactococcus lactis, Lactococcus cremoris, Lactobacillus plantarum, Lactobacillus bulgaricus, or Streptococcus thermophilus. Inoculated milks were incubated at 30°C or 37°C for 24 to 72 h. Listeria monocytogenes survived and also grew to some extent during incubation in the presence of all starter cultures; however, inhibition ranged from 83 to 100% based on maximum cell populations. During incubation with L. bulgaricus and L. plantarum, L. monocytogenes was completely inactivated after 20 h and 64 h of incubation at 37°C and 30°C, respectively. The pH of the fermenting milks declined steadily throughout the fermentation periods and was approximately 4.2 at the conclusion of the experimental period regardless both of the starter culture and pathogen combination or the temperature of incubation.
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Taye, Yeshambel, Tadesse Degu, Haben Fesseha e Mesfin Mathewos. "Isolation and Identification of Lactic Acid Bacteria from Cow Milk and Milk Products". Scientific World Journal 2021 (10 agosto 2021): 1–6. http://dx.doi.org/10.1155/2021/4697445.

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Lactic acid bacteria (LAB) have long been consumed by people in several fermented foods such as dairy products. A study was conducted on lactating dairy cows to isolate and characterize LAB from dairy products found in and around Bahir-Dar city, North Western Ethiopia. Milk and milk products were randomly collected from dairy farms, milk vending shops, individual households, and supermarkets for bacteriological investigations. A total of sixteen samples were taken from different sources and cultured on different selective media: de Man, Rogosa, and Sharpe (MRS) agar for Lactobacillus spp.; M17 agar for Lactococcus spp.; Rogasa SL agar for Streptococci spp.; and MRS supplemented with cysteine (0.5%) for Bifidobacteria spp. Different laboratory techniques were implemented for LAB isolation and identification. A total of 41 bacterial isolates were grouped under five different genera of LAB and Bifidobacteria spp. were identified based on the growth morphology on the selective media, growth at a different temperature, gas production from glucose, carbohydrate fermentation, and other biochemical tests. LAB genera such as Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, and Bifidobacterium spp. were isolated and identified from raw milk, cheese, and yogurt. Based on the current study, the majority of the LAB (24.38%) was isolated from cheese and yogurt. Among these, Lactobacillus, Lactococcus (21.94%), Streptococcus (19.51%), Leuconostoc (14.64%), Bifidobacteria (12.19%), and Pediococcus (7.31%) spp. were also identified from these products. Furthermore, based on the bacterial load count and different identification methodologies, our study revealed that Lactobacillus spp. were the dominant LAB isolated from milk and milk products. As a result, since there are few studies on the isolation and identification of lactic acid bacteria from dairy products in Ethiopia, more research studies are needed to complete the identification and characterization to species level and their possible role as probiotics.
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Più fonti

Tesi sul tema "Lactic acid bacteria milk cultured"

1

Boyiri, Blaise B. "Probiotic Potential of Bacterial Isolates From ‘Amabere amaruranu’ Cultured Milk". Digital Commons @ East Tennessee State University, 2014. https://dc.etsu.edu/etd/2389.

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Abstract (sommario):
Probiotics are viable nonpathogenic microbes that positively affect host health. Probiotics inhibit infection, activate immunity, and promote mucosal-barrier development. Many microbes have probiotic activity. Nonetheless, the selection of stable strains and their specific mechanism(s) of action are not fully elucidated. Bacteria from ‘Amabere amaruranu’ cultured milk from Kenya were isolated and identified by PCR sequence analysis of the 16S rRNA gene. Isolates were examined for stability to acid and bile, antimicrobial activity, mucin production, and degradation and sensitivity to antibiotics, hence their potential for probiotics. Lactobacillus isolates were acid unstable, bile-stable, nonmucinolytic, and presented antibacterial activity. L. rhamnosus cell fractions increased MUC4 and MUC3 expression in colon cells. Bacillus isolates were acid and bile stable, nonmucinolytic and lacked antimicrobial activity. In conclusion, Lactobacillus isolates that were nonmucinolytic, stable in bile, demonstrated antibacterial activity, sensitive to antibiotics, and stimulated increase MUC4 and MUC3 levels in colon cells could be potential probiotics.
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2

Arendse, Garron Mark. "Selection and metabolic characterization of mesophylic starter cultures for optimizing the sensory attributes of fruit flavoured Maas". Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51906.

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Thesis (MSc Food Sc)--Stellenbosch University, 2000.
ENGLISH ABSTRACT: Maas is a traditional fermented milk drink of the indigenous people of Southern Africa and can thus be used to uplift the nutritional status of the South African population, especially for the lower income groups. Furthermore, the problem of lactose intolerance among the Black population can also be addressed by the consumption of Maas. The objective of this study was to screen mesophylic lactic acid bacterial strains (25 in total) from the University of Stellenbosch Food Science Culture Collection for suitable metabolite production and then to produce traditional Maas with a starter culture combination that produces a distinctive acid and traditional flavour. The representative 25 single lactic acid starter strains were identified as Lactococcus lactis subsp. leetis biovar diacetylactis (12 strains), L. leetis subsp. leetis (four strains) and L. leetis subsp. cremoris (nine strains). These strains were inoculated into pasteurised full cream milk and activated for 8 h at 22°C. Pasteurised full cream milk was then inoculated with each of the activated starter strains, incubated at 22°C for 16 h and assessed for acid production abilities (pH = 4.6) under controlled time-temperature conditions. The results of this study showed that nine of the single strains, L. lactis subsp. leetis biovar diacetylactis (S1, S2, S3 and S5), L. teetis subsp. lactis (S13, S15 and S16) and two L. leetis subsp. cremoris strains (S17 and S22), produced sufficient acid, rendering them suitable for the use as starters in the production of traditional Maas. A pH range of 4.3 - 5.1 was reached by the nine single strains after 16 h at 22°C. Two-strain starter combinations were then formed by combining the most suitable single L. leetis subsp. leetis biovar diacetylactis, L. lactis subsp. lactis and L. lactis subsp. cremoris strains, respectively. From the data, it was concluded that acceptable Maas could be produced with four two-strain combinations (S3S 17, S3S22, S5S17 and S5S22). This selection was again based on suitable acid and metabolite production, as well as on sensory evaluation of the final product. These four two-strain combinations produced sufficient acid to reach a pH in the 4.6 - 4.8 range, and showed a high metabolite concentration for the most suitable compounds and formed a thick, smooth and creamy body texture after 16 h at 22°C. Three-strain combinations formed between the two-strain starter combinations and L. leetis subsp. teetis strains (813, 815 and 816), were also evaluated. With these combinations a lack of a pronounced Maas flavour was found. Thus, it was decided to add aroma producing strains of the species Leuconostoc mesenteroides subsp. dextranicum (strain L1) and L. mesenteroides subsp. citrovorum (strain L2) to the three-strain combinations. Four culture combinations (A, B, C and D) were then formed by combining the selected Leuconostoc strains (L1 and L2) with the most suitable Lactococcus strains (83,817,813 and 822). These combinations produced sufficient acid to reach the pH 4.5 - 4.6 range after 14 h at 22°C. Acetaldehyde was the major flavour metabolite formed in the Maas made with these four combinations, with concentrations ranging between 26.6 - 89.3 mg.l ̄ ¹, while other flavour metabolites (ethanol, acetone, diacetyl and 2-butanone) were present at lower concentrations. It was found that three of the four culture combinations (A, C and D) were characterised by a superior, but delicate flavour and a typical characteristic Maas body texture. Fruit flavoured Maas was subsequently prepared with the three most suitable culture combinations (A, C and D) using 11 flavours and a sensory evaluation performed. The statistically evaluated data showed that the appearance, smoothness, flavour intensity, sweetness and overall acceptability were influenced by the type of fruit flavour and the culture combination. Fruit flavour 4 (banana) was the most preferred flavour. The sensory panellists also indicated that the culture combination C gave the best overall acceptability over a three week study period. Data on the shelf-life study of natural unflavoured Maas, prepared with the three culture combinations (A, C and D), showed that the Maas still had an acceptable appearance, taste and good microbiological quality after 15 d at refrigerated temperatures.
AFRIKAANSE OPSOMMING: Maas is 'n tradisionele gefermenteerde melkdrankie onder die inheemse bevolking van Suid-Afrika en kan gebruik word om die voedingstatus van die Suid-Afrikaanse bevolking te verhoog, veral vir die laer inkomste groepe. Bowendien, kan die probleem van laktose intoleransie onder die Swart gemeenskap ook aangespreek word deur die verbruik van Maas. Die doel van hierdie studie was om enkelstam mesofiliese melksuur bakterieë (25 in totaal) van die Universiteit van Stellenbosch Voedselwetenskap Kultuur Versameling te ondersoek vir geskikte metaboliet produksie en tradisionele Maas met 'n kenmerkende suurheid en tradisionele geur met 'n geskikte kultuur kombinasie te produseer. Die toonaangewende 25 enkelstamme is Lactococcus lactis subsp. leetis biovar diacetylactis (12 stamme), L. lactis subsp. lactis (vier stamme) en L. lactis subsp. cremoris (nege stamme). Hierdie stamme was in gepasteuriseerde volroom melk geïnokuleer en geaktiveer vir 8 h teen 22°C. 'n Inokulum van die onderskeie geaktiveerde stamme is hierna in gepasteuriseerde volroom melk geplaas, vir 16 h teen 22°C geïnkubeer en hul vermoë om suur te produseer (pH = 4.6) onder beheerde tyd-temperatuur kondisies is bepaal. Die resultaat van die studie het aangedui dat nege enkelstamme, naamlik L. leetis subsp. lactis biovar diacetylactis (S1, S2, S3 en S5), L. lactis subsp. leetis (S13, S15 en S16) en twee L. leetis subsp. cremoris (S 17 en S22), geskikte suurheidsvlakke vir die produksie van Maas bereik het. 'n pH vlak van 4.3 - 5.1 is na 16 h teen 22°C deur hierdie nege enkelstamme bereik. Twee-stam kombinasies is onderskeidelik gevorm tussen die geskikte enkel L. lactis subsp lactis biovar diacetylactis, L. lactis subsp. lactis en L. lactis subsp. cremoris stamme. Die gevolgtrekking gemaak uit die data, is dat aanvaarbare Maas voorberei kan word met vier van die twee-stam kombinasies (S3S17, S3S22, S5S17 en S5S22) op grond van suurvorming, metaboliet produksie en sensoriese evaluasie. Hierdie vier kombinasies het genoegsame suur geproduseer om 'n pH vlak van 4.6 - 4.8 bereik, hoë metaboliet konsentrasies geproduseer en 'n dik, gladde en romerige tekstuur aangeneem na 16 h teen 22°C. Drie-stam kombinasies is gevorm tussen die onderskeie twee-stam kombinasies en L. lactis subsp. lactis stamme (813,815 en 816) en ook geëvalueer. Die tekort aan 'n skerp Maas geur in die drie-stam kombinasies het daartoe gelei dat Leuconostoc mesenteroides subsp. dextranicum (stam L1) en L. mesenteroides subsp. citrovorum (stam L2) bygevoeg is. Vier kultuur kombinasies (A, B, C en D) is gevorm deur die geselekteerde Leuconostoc stamme (L1 en L2) te kombineer met die mees gepaste Lactococcus stamme (83, 817, 813 en 822). Hierdie kombinasies het genoegsame suur geproduseer wat 'n pH vlak van 4.5 - 4.6 na 14 h teen 22°C bereik het. In die Maas wat met bovermelde kombinasies gemaak is, was die asetaldehied die mees geproduseerde geur metaboliet teen konsentrasies van 26.6 - 89.3 mg.l ̄ ¹. Ander geur metaboliete (etanol, asetoon, diasetiel, 2-butanoon) is in laer konsentrasies geproduseer. Daar is gevind dat drie uit die vier kultuur kombinasies (A, C en D) 'n superieur, delikate geur wat 'n tipies karakteristiek van die Maas gehad het. Vrugte gegeurde Maas geproduseer met die drie kultuur kombinasies (A, C en D) deur 11 geursels te gebruik, is sensories geëvalueer. Die statistiese geëvalueerde data het getoon dat die voorkoms, gladheid, geur intensiteit, soetheid en die algehele aanvaarbaarheid beïnvloed is deur die tipe vrugte geursels en die kultuur kombinasies. Die vrugte geursel 4 (piesang) het voorkeur geniet. Die sensoriese paneellede het ook aangedui dat kultuur kombinasie C die algehele mees aanvaarbare Maas geproduseer het oor die studie periode van drie weke. Data van die rakleeftyd van die natuurlike ongegeurde Maas wat geproduseer is met die drie kultuur kombinasies (A, C en D) het aangedui dat die Maas na 15 d by yskas temperatuur steeds 'n aanvaarbare voorkoms, smaak en goeie mikrobiologiese kwaliteit gehad het.
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3

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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Abstract (sommario):
Thesis (MSc Food Sc )--Stellenbosch University, 2003.
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. The microbes in the grains are embedded in a protein-polysaccharide Kefiran matrix, which appears essential for grain formation. The mechanism of grain formation is still not fully understood and it thus remains undecided which organism is really responsible for the production of this proteinpolysaccharide matrix. The aim of this study was to isolate, characterise and identify the microbes present in Kefiran from mass cultured South African grains and then to evaluate grain formation with these purified cultures isolated from Kefiran strings using a mass cultivation process. Sixteen strains of lactic acid bacteria and one yeast strain were isolated from Kefiran strings produced during the mass cultivation of South African Kepi grains. API technology, numerical clustering and DNA sequence comparisons were used to identify the purified isolates. The isolates were grouped into seven clusters by numerical clustering and clustering distance from selected reference and marker strains. The heterofermentative lactobacilli were identified as Lactobacillus parakefiri and Lb. kefiri and the homofermentative strains as Lb. delbrueckii ssp. bulgaricus, Lb. gallina rum, Lb. acidophilus and Lb. bavaricus. One isolate was found to be a member of the genus Lactobacillus, but was not positively identified to species level. Cultures isolated from Kefiran were evaluated for ability to grain formation by adding 1 x 109 cfu.ml:' bacteria and 1 x 108 cfu.ml' yeast to double pasteurised, full cream milk during the mass cultivation process. It was found that the control and all the cultures in double pasteurised milk showed grain accumulation indicating that other microbes were present in pasteurised and double pasteurised milk which had an influence on the grain forming ability. The cultures isolated from pasteurised and double pasteurised milk included members of the species Pediococcus, Acinetobacter, Lactococcus laetis ssp. lactis, Candida lipolytica, C. guilliermondii, Chryseobacterium meningosepticum, Pseudomonas putida and four isolates of the Bacillus cereus group. It was found that these rod-shaped "milk isolates" resulted in grain accumulation when inoculated into UHT milk and it was concluded that the "milk isolates" did contribute to grain formation. These isolates were then combined with the Kefiran cultures and this resulted in grains very similar to the traditional Kepi grains. These grains were made from Lb. gallinarum in double pasteurised milk as well with a combination of Lb. gallinarum, Lb. acidophilus, Lb. kefiri, Lb. delbrueckii ssp. bulgaricus, Candida lambica and Pseudomonas putida in URT milk. The grains were firm, elastic and did not dissolve in water but kept their structure and were retained when sieved. An acceptable Kepi beverage was produced from these grains. From these typically traditional grain characteristics it was concluded that, even though the microbial compositions were probably not the same, the general appearance was similar to traditional grains and that it is thus possible to produce grains from pure single strain Kefiran cultures and "milk isolates". Furthermore, it was possible to produce a Kepilike beverage from these grains, which included similar characteristics as the traditional Kepi beverage.
AFRIKAANSE OPSOMMING: Kepi is "n verfrissende, gefermenteerde suiweldrankie wat van ander gefermenteerde produkte verskil in die opsig dat dit vervaardig word deur Kepi korrels in melk te inkubeer. Die Kepi korrels kan aan die einde van die fermentasie herwin word en weer gebruik word om die volgende lot melk te fermenteer. Die korrels bestaan uit "n simbiotiese samestelling van giste en melksuurbakterieë, maar die presiese samestelling van die korrels is steeds onbekend. Die mikro-organismes is vasgevang in "n proteïen-polisakkaried Kefiran matriks en die Kefiran word as essensieel beskou vir korrelvorming. Die meganisme van korrelvorming bly steeds onbekend en daar is nog nie tot "n gevolgtrekking gekom oor watter organisme die Kefiran produseerder is nie. Die doel van die studie was om die mikro-organismes in Kefiran te isoleer en te identifiseer deur Suid-Afrikaanse Kepi korrels te massa kweek. Hierdie mikroorganismes was dan verder geëvalueer ten opsigte van korrel vorming. Sestien melksuurbakterieë isolate en een gis isolaat is geïsoleer vanuit die Kefiran. API tegnologie, numeriese groepering en DNA volgorde vergelykings was gebruik om die isolate te identifiseer. Die isolate is in sewe groepe verdeel volgens numeriese groepering. Die afstand van verwysings en merker organismes is ook in ag geneem. Die heterofermentatiewe organismes is geïdentifiseer as Lactobacillus parakefiri en Lb. kefiri en die heterofermentatiewe organismes as Lb. delbrueckii ssp. bulgaricus, Lb. gallina rum, Lb. acidophilus en Lb. bavaricus. Een isolaat kon nie geïdentifiseer word tot op spesie vlak nie, maar is verwant aan die genus Lactobacillus. Hierdie geïsoleerde Kefiran kulture is geëvalueer ten op sigte van korrelvorming, deur 1 x 109 kve.ml' van die bakterieë en 1 x 108 kve.ml' van die gis by dubbel gepasteuriseerde volroom melk te voeg tydens die massakwekings proses. Die kontrole wat geen bygevoegde kulture bevat nie, sowel as die wat wel bygevoegde kulture bevat, het korrel vorming getoon. Laasgenoemde toon dat daar organismes teenwoordig is in gepasteuriseerde en dubbel gepasteuriseerde melk wat "n rol kan speel tydens korrelvorming. Die kulture wat geïsoleer is vanuit gepasteuriseerde en dubbel gepasteuriseerde melk, sluit in: Pediococcus, Acinetobacter, Lactococcus laetis ssp. lactis, Candida lipolytica, C. guilliennondii, Chryseobacterium menigosepticum, Pseudomonas putida en vier isolate van die Bacillus cereus groep. Hierdie organismes wat uit melk geïsoleer is, het korrelvorming getoon in UHT melk en die gevolgtrekking kan gemaak word dat die "melk organismes" wel "n rol speel tydens korrel vorming. Hierdie "melk isolate" in kombinasie met die Kefiran kulture het korrels tot gevolg gehad wat baie dieselfde was as tradisionele Kepi korrels. Laasgenoemde korrels is gemaak deur Lb. gallina rum in dubbel gepasteuriseerde melk, sowel as deur "n kombinasie van Lb. gallina rum, Lb. acidophilus, Lb. kefiri, Lb. delbrueckii ssp. bulgaricus, Candida lambica en Pseudomonas putida in UHT melk. Die korrels was stewig, elasties, het nie opgelos in water nie en het hulle struktuur behou wanneer gesif. Wanneer hierdie tipiese tradisionele korrels se eienskappe in ag geneem word, kan die gevolgtrekking gemaak word dat alhoewel die mikrobiese samestelling van die korrels nie dieselfde is as die tradisionele korrel nie, is die algemene voorkoms en eienskappe dieselfde en dat dit wel moontlik is om korrels te produseer deur isolate geïsoleer vanuit Kefiran en melk. Verder was dit moontlik om "n drankie te vervaardig met die korrels wat baie dieselfde is as tradisionele Kepi.
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Saccaro, Daniela Marques. "Efeito da associação de culturas iniciadoras e probióticas na acidificação, textura e viabilidade em leite fermentado". Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-01102008-161512/.

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Abstract (sommario):
O presente trabalho tem como objetivo estudar o perfil de acidificação e a inter-relação entre Streptococcus thermophilus TAO, Lactobacillus delbrueckii subsp. bulgaricus LB340, Lactobacillus acidophilus LAC, Lactobacillus rhamnosus LBA, Bifidobacterium lactis BL04 como culturas associadas em leite fermentado. Cinco leites fermentados foram preparados, sendo a composição das co-culturas a variável estudada. O perfil de acidificação foi monitorado e os parâmetros cinéticos, calculados. Os produtos foram submetidos às análises físico-químicas e microbiológicas durante o armazenamento a 4°C. As associações em cultura mista provocaram a redução do tempo de fermentação do leite. Durante os 21 dias de armazenamento o pH e a firmeza dos leites fermentados variaram. Streptococcus thermophilus TAO, Bifidobacterium lactis BL04 e Lactobacillus rhamnosus LBA forneceram contagens acima de 106 log UFC/mL, porém Lactobacillus acidophilus LAC e Lactobacillus bulgaricus LB340 foram inibidos em cultura mista, demonstrando dificuldades de crescimento quando associados às demais bactérias ácido-láticas.
The present study aimed to evaluate the acidification kinectic and inter-relation between Streptococcus thermophilus TAO, Lactobacillus delbrueckii subsp. bulgaricus LB340, Lactobacillus acidophilus LAC, Lactobacillus rhamnosus LBA, Bifidobacterium lactis BL04 like association cultures in fermented milk. Five fermented milks were prepared and studied variable analyzed was the co-cultures composition. Acidification was monitored and the kinectic parameters were calculated. The products were submitted to physical chemistry and microbiological analyses during the storage at 4°C. The associations in mixed cultures promoted the reduction of fermentation time of the milks. During 21 days of storage, pH and firmness of fermented milks varied. Streptococcus thermophilus TAO, Bifidobacterium lactis BL04 and Lactobacillus rhamnosus LBA presented counts above 106 log cfu/mL. However, Lactobacillus acidophilus LAC and Lactobacillus bulgaricus LB340 were inhibited in mixed cultures demonstrating that these strains had difficulty to grow when in associated cultures with lactic acid bacteria.
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Elvin, Mark. "Production and structure of exopolysaccharides from thermophilic lactic acid bacteria". Thesis, University of Huddersfield, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.368301.

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Huerta-Gonzalez, L. "Interactions between lactic acid bacteria and lipids in milk type systems". Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242123.

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Çetin, Ali Emrah Yenidünya Ali Fazıl. "Isolation And Molecular Characterization Of Lactic Acid Bacteria From Raw Milk/". [s.l.]: [s.n.], 2002. http://library.iyte.edu.tr/tezler/master/biyoteknoloji/T000140.rar.

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Whitley, Katherine. "Phenotypic variants of lactic acid bacteria, their metabolism and relevance to probiotic criteria". Thesis, University of Huddersfield, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.323780.

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Broome, Malcolm Charles, e mikewood@deakin edu au. "Aspects of milk protein catabolism by lactobacilli". Deakin University. School of Sciences, 1988. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20050902.120502.

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Lactobacillus plantarum and subspecies of Lactobacillus casei were isolated from good quality mature Cheddar cheese and characterized with respect to metabolic functions that would allow their use in cheesemaking. In this way microbiological control of the maturation process with particular emphasis on protein catabolism was achieved. The lactobacilli isolated were selected for low growth rates (and acid production) in milk, and low proteinase activity to allow for their addition in high numbers to cheesemilk together with the normal starter flora (group N streptococci). The growth and acid production of the starter bacteria were unaffected by the presence of the lactobacilli during cheese manufacture and it was found that the added lactobacilli were able to grow and function under the conditions prevalent in Cheddar cheese during maturation. It was also demonstrated that the lactobacilli could be grown in an artificial medium to high numbers under controlled conditions and could be harvested for the preparation of cell concentrates, a necessary characteristic for commercialization. The lactobacilli also metabolized citrate, a potential problem in cheese maturation associated with C02 production but this did not adversely affect the maturation process under the conditions used. Compared to the group N streptococci the non-starter lactobacilli possessed a proteinase system that had a higher temperature optimum and was less affected by heat and sodium chloride. They also possessed a more active peptidase system although both the lactobacilli and the starter organisms possessed a similar range of peptidases. Non-starter lactobacilli were added to normal cheese and cheese made with proteinase negative starter. The added organisms did not adversely affect manufacturing parameters and did not metabolize citrate or lead to the formation of biogenic amines. However protein catabolism rates, particularly with respect to peptide degradation, were increased, as was flavour development and intensity. It was observed that the body and texture of the cheeses was unaffected by the treatment. By controlling both the starter and non-starter microflora in the cheeses a practical system for favourably influencing cheese maturation was possible. The investigation has demonstrated that carefully selected and characterized non-starter lactobacilli can be incorporated into Cheddar cheese manufacture in order to influence flavour development during maturation. Moreover the organisms can be added to the vat stage of manufacture without causing problems to the manufacturing process. This approach is a simple cost effective means of improving the cost of Cheddar cheese production and provides an unique opportunity to improve and control quality of all Cheddar cheese produced.
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Ghanem-Lakhal, Messaouda. "Contribution a l'etude de l'aptitude du lait de chevre a la fabrication des laits fermentes". Caen, 1987. http://www.theses.fr/1987CAEN2023.

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Le travail a ete aborde dans deux directions: sur laits individuels on a cherche a determiner les correlations eventuelles entre les caracteristiques physico-chimiques du lait et la viscosite du gel lactique; sur laits de melange, il s'est agit d'apprecier l'influence de certains parametres technologiques sur la consistance et la viscosite du gel lactique. Les parametres etudies ont ete: la concentration du lait (augmentation de la teneur en matiere grasse et de la teneur en matiere seche non grasse), les traitements prealables appliques au lait (refroidissement a 40**(o)c et degres de chauffage plus ou moins severes) et la technologie de la coagulation (temperature d'incubation, ph de fin de culture et temperature et vitesse de refroidissemnt). A ete egalement etudiee, sur lait de melange, l'aptitude du lait de chevre au developpement des bacteries du yaourt. Les resultats obtenus permettent de degager un certain nombre de conclusions claires. Le lait de chevre presente une grande variabilite de composition et d'aptitude a la formation d'un gel acide. L'analyse par regression multiple progressive montre que la viscosite du gel est fonction de la teneur en caseine totale et de la proportion de caseine alpha s avec lesquelles elle est correlee positivement; elle est egalement influencee par la taille des micelles et le rapport calcium soluble/calcium total avec lesquels elle est correlee negativement. Pour ameliorer la consistance et la viscosite du gel acide, il faut utiliser de preference un lait frais, augmenter sa teneur en extrait sec total (par addition de poudre et de matiere grasse) chauffer a 80-85**(o)c pendant 10 a 30 minutes, refroidir a 45**(o)c et incuber a cette temperature jusqu'a obtention d'un ph de 4. 3. Une fois ce ph atteint, il faut refroidir rapidement et stocker a 4**(o)c afin d'eviter l'evolution du ph. Le lait de chevre presente une cinetique d'acidification par les bacteries du yaourt differente de celle du lait de vache
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Libri sul tema "Lactic acid bacteria milk cultured"

1

I͡A︡, Shurygin A., a cura di. Ispol'zovanie molochnokislykh mikroorganizmov i produktov ikh metabolizma. Krasnodar: Sovetskai͡a︡ Kubanʹ, 1996.

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Zoreky, Nageb. Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products. 1992.

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Food and Agriculture Organization of the United Nations., World Health Organization e Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food., a cura di. Probiotics in food: Health and nutritional properties and guidelines for evaluation : report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food, including powder milk with live lactic acid bacteria : Cordoba, Argentina, 1-4 October 2001 : report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food. Rome: Food and Agriculture Organization of the United Nations, 2006.

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Capitoli di libri sul tema "Lactic acid bacteria milk cultured"

1

Haldar, Lopamudra, e Soumyashree Saha. "Genetic Improvement of Dairy Starter Cultures and Lactic Acid Bacteria". In Engineering Practices for Milk Products, 223–50. Series statement: Innovations in agricultural and biological engineering: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429264559-10.

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Kathiriya, Mital R., J. B. Prajapati e Yogesh V. Vekariya. "Metabolic Engineering of Lactic Acid Bacteria (LAB)". In Engineering Practices for Milk Products, 251–61. Series statement: Innovations in agricultural and biological engineering: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429264559-11.

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Gudkov, A. V., G. D. Perfiliev e N. P. Sorokina. "Antagonistic Effects of Lactic Acid Bacteria on Enterobacteria". In MILK the vital force, 100. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_86.

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Gasson, M. J. "Molecular genetics of dairy lactic acid bacteria". In Microbiology and Biochemistry of Cheese and Fermented Milk, 319–40. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1121-8_10.

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Mulholland, F. "Proteolytic systems of dairy lactic acid bacteria". In Microbiology and Biochemistry of Cheese and Fermented Milk, 299–318. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1121-8_9.

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Mishra, Santosh Kumar, Rekha Chawla, Veena Nagarajappa e Krishan Kumar Mishra. "Metabolites Of Lactic Acid Bacteria (Lab) For Food Biopreservation". In Engineering Practices for Milk Products, 264–75. Series statement: Innovations in agricultural and biological engineering: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429264559-12.

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Libudzisz, Z., B. Mansfeld, E. Kacki e H. Oberman. "Optimization of the Cultivation Medium Composition for Lactic Acid Bacteria". In MILK the vital force, 184. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_155.

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Cvak, Z., M. Pedherský e J. Huřťáková. "The Influence of Nitrates on Activity of Lactic Acid Bacteria". In MILK the vital force, 186. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_157.

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Meisel, Hans, e Wilhelm Bockelmann. "Bioactive peptides encrypted in milk proteins: proteolytic activation and thropho-functional properties". In Lactic Acid Bacteria: Genetics, Metabolism and Applications, 207–15. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-017-2027-4_10.

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Lodi, R., R. Todesco, A. M. Vezzoni e M. Lanzanova. "Effect of Formaldehyde and Lysozyme on Lactic Acid Bacteria During Grana Cheese Ripening". In MILK the vital force, 60–61. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_51.

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Atti di convegni sul tema "Lactic acid bacteria milk cultured"

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Reis, Nayara Alves, Norma Suely Evangelista-Barreto, Margarete Alice Fontes Saraiva, Marly Silveira Santos, Adriana Pereira Sampaio e Alessandra Santana Silva. "Antimicrobial Resistance of Lactic Acid Bacteria Isolated From Human Milk". In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-305.

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Anggraini, Hapsari, Kullanart Tongkhao e Wasaporn Chanput. "Reducing milk allergenicity of cow, buffalo, and goat milk using lactic acid bacteria fermentation". In THE 8TH ANNUAL BASIC SCIENCE INTERNATIONAL CONFERENCE: Coverage of Basic Sciences toward the World’s Sustainability Challanges. Author(s), 2018. http://dx.doi.org/10.1063/1.5062808.

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Reis, Nayara Alves, Norma Suely Evangelista-Barreto, Margarete Alice Fontes Saraiva, Elaine Araújo de Carvalho, Adriana Pereira Sampaio e Alessandra Santana Silva. "Antimicrobial Activity of Some Lactic Acid Bacteria Isolated From Human Milk". In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-021.

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Reis, Nayara Alves, Norma Suely Evangelista-Barreto, Margarete Alice Fontes Saraiva, Marly Silveira Santos, Brenda Borges Vieira e Ana Paula Dias Santana. "Isolation and Identification of Lactic Acid Bacteria From Human Breast Milk". In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-026.

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Jatmiko, Yoga Dwi, Gordon S. Howarth e Mary D. Barton. "Assessment of probiotic properties of lactic acid bacteria isolated from Indonesian naturally fermented milk". In 8TH INTERNATIONAL CONFERENCE ON GLOBAL RESOURCE CONSERVATION (ICGRC 2017): Green Campus Movement for Global Conservation. Author(s), 2017. http://dx.doi.org/10.1063/1.5012732.

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Laiño, Jonathan, Marianela Juarez del Valle, Graciela Savoy de Giori e Jean Guy LeBlanc. "Effect of Heat Treatment in A Fermented Milk Product Naturally Bio-Encriched in Folate Using Lactic Acid Bacteria". In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-218.

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Cavicchioli, Valéria Quintana, Wesley S. Dornellas, Luana Martins Perin, Fábio Alessandro Pieri, Bernadette Dora Gombossy de Melo Franco, Svetoslav Dimitrov Todorov e Luís Augusto Nero. "Potential Usage of Bacteriocinogenic Lactic Acid Bacteria Strains Obtained From Raw Goat Milk in the Control of Foodborne Pathogens". In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-008.

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Haskito, Ajeng, e Masdiana Padaga. "Study of Total Lactic Acid Bacteria (LAB) and Antioxidant Activity in Goat Milk Yoghurt Fortification with White Rice Bran Flour". In Proceedings of the Conference of the International Society for Economics and Social Sciences of Animal Health - South East Asia 2019 (ISESSAH-SEA 2019). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/isessah-19.2019.3.

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