Preparation and Characterization of Lactic Acid Bacteria Encapsuled with Alginate Microsphere
نویسندگان
چکیده
منابع مشابه
Identification and Characterization of Lactic Acid Bacteria Isolated from Iranian Traditional Dairy Products
The lactic acid bacteria (LAB) are an industrially important group of probiotic organisms that play an important role in human health by inhibiting harmful and pathogen bacteria growth, boosting immune function, and increasing resistance to infection. This study aimed to isolate, identify, and biologically characterize probiotic LAB strains from Iranian traditional dairy products. A ...
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Abstract Background and Objective: Probiotics are living microorganisms that have beneficial effects on the health of digestive system. The aim of this study was to evaluate the antimicrobial ability of acidic and neutral supernatants (culture supernatant) of lactic acid bacteria against common bacterial pathogens. Meth...
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The goal of this study was to prepare and characterize alginate microspheres as an antigen delivery system and adjuvant for immunization against leishmaniasis. Microspheres encapsulated with autoclaved Leishmania major (ALM) and Quillaja saponin (QS) were prepared by an emulsification technique and characterized for size, encapsulation efficiency and release profile of encapsulate...
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BACKGROUND Tarhana, a wheat-yoghurt fermented mixture, is considered as a good source of saccharides, proteins, some vitamins and minerals. Moreover, their preparation is inexpensive and lactic acid fermentation offers benefits like product preservation, enhancement of nutritive value and sensory properties improvement. The aim of this work was to evaluate changes of some chemical parameters du...
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In this study, different strains were isolated from the fermented milk in Vellore and were subjected to preliminary screening and 45 isolates were obtained and it was characterized and examined for the presence of probiotic properties like cholesterol assimilation, exopolysaccride production and antibiotic resistance. The cholesterol assimilation ranged from 28-83%, which is significantly highe...
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ژورنال
عنوان ژورنال: Journal of Life Science
سال: 2007
ISSN: 1225-9918
DOI: 10.5352/jls.2007.17.12.1754