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Influence of Whey, Whey Component and Malt on the Growth and Acids Production of Lactobacilli in Milk
Lactobacillus caseinomacropeptide whey protein
2014/11/28
The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth
and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus...
Lactobacilli isolated from lump sheep’s cheeses and their antimicrobial properties
Lactobacillus plantarumALactobacillus paracasei antimicrobial potential
2014/7/10
A total of 34 strains of lactobacilli were isolated from the lump sheep’s cheeses produced from raw sheep milk. The strains were identified by MALDI-TOF MS, and 20 of them demonstrating the best ferme...
In vitro fermentability of prebiotic oligosaccharides by lactobacilli
prebiotics utilisation lactobacilli fructooligosaccharides galactooligosaccharides lysozyme susceptibility
2014/2/26
Twelve strains of lactobacilli were tested for their growth and ability to utilise six prebiotics (pure substances and commercially available prebiotics) as a sole carbon source. All strains showed a ...
Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract
probiotic Lactobacillus bile tolerance pH tolerance autoaggregation
2014/2/26
The cell survival in the digestive tract is one of the main criteria required for the probiotics. The aim of this study was to evaluate the stability of the selected lactobacilli (Lactobacillus acidop...
Use of Chemical Mutagenesis for the Isolation of Food Grade ß-Galactosidase Overproducing Mutants of Bifidobacteria,Lactobacilli and Streptococcus thermophilus
probiotics ß beta -galactosidase mutagenesis
2008/4/1
A classical chemical mutagenesis protocol was evaluated for increasing ß-galactosidase production by probiotic bacteria to improve their potential to treat symptoms of lactose malabsorption in h...
Evaluation of Several Nonstarter Lactobacilli for Their Influence on Cheddar Cheese Slurry Proteolysis
nonstarter lactobacilli proteolysis ripening cheese slurries
2008/3/28
Ten strains of nonstarter lactobacilli were evaluated for proteolytic ability in Cheddar cheese slurries by ripening anaerobically at 30°C for 12 d. Fresh Cheddar curds were made under controlled cond...
Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese
Grana cheese thermophilic lactobacilli natural starter temperature gradient
2008/3/28
This study investigated the evolution of the Lactobacillus species and the microbial composition of the starter during Grana cheese making. The early stages of cheese making were studied, and both the...
Properties of Porcine and Yogurt Lactobacilli in Relation to Lactose Intolerance
lactose intolerance yogurt ß beta -galactosidase lactobacilli
2008/3/28
Lactobacilli that had been isolated from the stomach of piglets were tested for properties relevant to the production of fermented milk products for consumption by lactose-intolerant humans. The strai...
Acidification Activity of Thermophilic Lactobacilli Under the Temperature Gradient of Grana Cheese Making
thermophilic lactobacilli acidifying activity Grana cheese temperature gradient
2008/3/23
We have studied the growth and acidification activities of strains of the most important species present in natural whey starters for Grana cheese under a temperature gradient that was similar to that...
Effect of Aminopeptidase Activity of Thermophilic Lactobacilli on Emmental Cheese Characteristics
aminopeptidase activity bitterness thermophilic lactobacilli
2008/3/19
Cheeses were made with Lactobacillus helveticus strain L1, which has high aminopeptidase activity, and two clones (L2, L3), selected for their lack of aminopeptidase activity. Strains L2 and L3 were o...
Isolation of anticlostridially active lactobacilli from semi-hard cheese
anticlostridial activity Edam cheese non-starter lactobacilli PCR
2014/3/3
The group of 7 strains of facultatively heterofermentative lactobacilli (FHL) of the non starter lactic acid bacteria (NSLAB) isolated from semi-hard cheeses using a well agar diffusion assay possesse...