industrially important microorganisms used for the production of various fermented foods. Recently, probiotic lactic acid bacteria defined as “living microorganisms that benefit the health of the host by conditioning the intestinal environment” have attracted the attention of many scientists, and began to be applied in the dairy industry. For example, the intake of fermented milk containing pro...

Lactic acid bacteria are a group of gram-positive, non-spore forming, cocci or rods, which produce lactic acid as the major end product during the fermentation of carbohydrates. They consisted of many genus including Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella. Lactic acid bacteria have...

The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented "lulanka" salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes ...

Copyright: © 2012 Ntougias S. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Lactic acid fermentation is an important process used in the production of several food and beverages. Optimization of lactic acid ...

abstract: nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. in this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...

Lactic acid alone and its combined application with nisin were evaluated for reducing population of naturally occurring microorganisms on chilled shrimp. Fresh shrimps were dipped in 0, 1.0% and 2.0% (v/v) lactic acid alone and their combined application with 0.04 (g/L/kg) nisin solution for 10 min. Total plate counts of aerobic bacteria (TPCs), Psychrotrophic counts, population of Pseudomonas ...

The effects of different additives, including lactic acid bacteria inoculants, acremonium cellulase and mixtures of lactic acid bacteria inoculants and acremonium cellulase on changes of nutritive components and in vitro digestibility of Ceratoides arborescens during ensiling were investigated. The silages of each treatment were prepared in plastic film bags, kept in an incubator at 30°C and ba...

background probiotics have been used for dairy products such as yogurt and yogurt drinks, however cholesterol content and lactose intolerance are important drawbacks. recently, consumption of non-dairy probiotic food especially for probiotic drink products has been intensified. objectives this research was conducted to determine the suitability of peach as a raw material for producing probiotic...

Lactic acid bacteria (LAB) were isolated from different fermented dairy food and identified as Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei and Lactobacillus brevis. The cell free supernatant of the selected Lactic acid bacteria were able to inhibit the growth of all organisms, used in this study (E. coli, Klebsiella, Pseudomonas, Streptococcus, Proteus). The antibiotic...