Slow Acid Production by Lactic Cultures: A Review
نویسندگان
چکیده
منابع مشابه
Exopolysaccharides Production by Lactic Acid Bacteria
Exopolysaccharides (EPSs) are high molecular weight and biodegradable polymers. They are biosynthesized by a wide range of bacteria. Lactic acid bacteria (LAB) are also able to produce EPSs. EPSs can be classified into two groups. These are homopolysaccharides and heteropolysaccharides. Homopolysaccharides are polymers which are composed of one type of monosaccharide. Heteropolysaccharides are ...
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The problem of antibiotics in milk was brought to light in 1948 by Kastli (1948), who was the first to report specifically that milk from a quarter of an udder treated with penicillin would impair the manufacture of butter and cheese. He found that from 0.1 to 1.0 unit of penicillin per ml of milk was sufficient to inhibit the growth of the widely used starter cultures, Streptococcus cremoris a...
متن کاملThe Current Status and Future Expectations in Industrial Production of Lactic Acid by Lactic Acid Bacteria
© 2013 Taskila and Ojamo, licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The Current Status and Future Expectations in Industrial Production of Lactic Aci...
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Lactic acid production in a batch submerged fermentation process by five Lactobacilli: bulgaricus, casei, lactis, delbrueckii and fermentum in lactose fortified whey culture were investigated. Kinetic behavior of Lactobacilli growth rate and lactose utilization was studied based on the Moser and Gompertz kinetic models. Trendline tool in Excel software was applied for fitness assessment of the ...
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Lactic acid bacteria (LAB) play a critical role in food production and health maintenance. There is an increasing interest in these species to reveal the many possible health benefits associated with them. The actions of LAB are species and strain specific, and depend on the amount of bacteria available in the gastrointestinal tract. Consumers are very concerned of chemical preservatives and pr...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1955
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(55)95033-5