Role of lactic acid bacteria in fermented vegetables
نویسندگان
چکیده
منابع مشابه
Screening of antibacterial activity of lactic acid bacteria isolated from fermented vegetables against food borne pathogens
This study aims to screen the antibacterial activity of lactic acid bacteria (LAB) isolated from home-made fermented vegetables against common food borne pathogens. The antagonistic properties of these isolates against Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica and Bacillus cereus were examined using agar well diffusion method. Four LAB namely MF6, MF10, MF13, and MF15 ide...
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Lactic acid bacteria (LAB) play a key role in the food fermentation process since they contribute to the texture, flavor, quality and conservation of the fermented products. Several LAB strains have been shown to produce exopolysaccharides (EPS), with potential applications in food industry, since they can act as natural thickeners that improve the texture of the final product, decrease syneres...
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Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice wine/beer, rice cakes, and fish by producing organic acids to control putrefactive microorganisms and pathogens. These bacteria also provide a s...
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In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were...
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The Philippine archipelago is home to a diverse array of ecosystems, organisms, peoples, and cultures. Filipino cuisine is no exception as distinct regional flavors stem from the unique food preparation techniques and culinary traditions of each region. Although Philippine indigenous foods are reminiscent of various foreign influences, local processes are adapted to indigenous ingredients and i...
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ژورنال
عنوان ژورنال: Grasas y Aceites
سال: 2020
ISSN: 1988-4214,0017-3495
DOI: 10.3989/gya.0344191