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44 results for “lactic acid”
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Review ArticleOpen accessIn the abstractThe use of Probiotics in Horses with Gastrointestinal DiseaseJelena Gotić, Darko Grden, Nikica Prvanović Babić, Vladimir MrljakProbiotics are common adjunctive therapy used in human and veterinary medicine, mostly intended for gastrointestinal diseases treatment or prevention. Lactic acid bacteria: Lactobacilli, bifid bacteria and enterococci and Saccharomyces boulardii, a subtype of the nonpathogenic yeast have been most frequently used as probiotic active ingredients. To become a recognized effective probiotic, a certain microorganism must fulfill many expectations, primarily the … …American Journal of Animal and Veterinary Sciences, Vol. 12, Issue 3 · 30 Aug 2017 · 8,679 accessesView PDFCite
Review ArticleOpen accessIn the abstractBiotechnological Approaches for Production of High Value Compounds from Bread WasteSaima Haroon, Anu Vinthan, Leonardo Negron et al.A growing global population has led to an increasing demand for food processing industries and consequently the generation of large amounts of food waste. This problem has intensified due to slow progress in the development of effective waste treatment and disposal strategies. Food waste such as bread waste is a reservoir of complex carbohydrates, proteins and lipids which have the … …American Journal of Biochemistry and Biotechnology, Vol. 12, Issue 2 · 14 Jun 2016 · 8,200 accessesView PDFCite
Research ArticleOpen accessIn the abstractEffect of Heat Moisture Treatment Using Different Solvents and Incubation Times on Resistant Starch Formation of Rice FlourAnuchita Moongngarm, Piyatida Srijinda, Tatdao Paseephol et al.The thermal and pasting properties and Resistant Starch (RS) formation of high amylose rice flour were investigated at 121°C using different solvents and storage times. The samples treated with water and lactic acid 10 mmol/L with storage times 0, 24, 48 and 72 h had the highest degree of gelatinization, ranging from 98.64 to 99.86%. The samples treated with ethanol … …American Journal of Applied Sciences, Vol. 12, Issue 8 · 9 Sep 2015 · 7,381 accessesView PDFCite
EditorialOpen accessIn the abstractThe Food Additives Nitrite and Nitrate and Microbiological Safety of Food ProductsStefanie Müller-Herbst, Anna Mühlig, Jan Kabisch et al.In Germany, raw sausages are typically produced according to a technology referred to as hurdle technology (Leistner, 2000). The combination of several stressful conditions should successfully inhibit growth and survival of pathogenic bacteria, which can be regularly found in raw pork or beef material (Mataragas et al., 2008; Rhoades et al., 2009). Hurdles applied during raw sausage fermentation are the … …Current Research in Microbiology, Vol. 6, Issue 1 · 29 Jun 2015 · 10,378 accessesView PDFCite
Research ArticleOpen accessIn the abstractIsolation of the Antimicrobial Cyclic Peptide Subtilosin a from a Gut-Associated Bacillus subtilis StrainGhislain Schyns, Claudia R. Serra, Adriano O. Henriques et al.The endospore-forming Bacillus subtilis has been used as probiotics over the last 50 years. However, little is known on how Bacillus spp act in the gut compared to other well-characterized probiotics such as lactic acid bacteria. It is believed that the competitive exclusion of pathogens results from different mode of action notably the production of antimicrobial compounds such as bacteriocins. … …American Journal of Biochemistry and Biotechnology, Vol. 9, Issue 3 · 21 Sep 2013 · 7,678 accessesView PDFCite
Research ArticleOpen accessIn the abstractInfluence of Microbial Inoculants on Feeding Value of Spent Lentinula edodes SubstrateYunfu Gu, Min Yi, Jianzhou Chen, Xiaoping ZhangSawdust-based Spent Lentinula Edodes Substrate (SLES) is an important agricultural waste resource for its’ huge production amount, on the other hand, it is hard to recycling because of the low digestibility. For the purpose of recycling the SLES, a study was conducted to improve the feeding values of SLES via microbial inoculation. The SLES was ensiled with 0.5% (v/w) Lactic … …American Journal of Agricultural and Biological Sciences, Vol. 7, Issue 4 · 20 Sep 2012 · 7,911 accessesView PDFCite
Research ArticleOpen accessIn the abstractIn vitro and In vivo Activity of Lactococci Strains against Helicobacter pyloriHassina Guetarni, Ahmed Bensoltane, Djamila Aichour et al.Problem statement: Search for lactic acid bacteria that have in vitro, a significant inhibitory effect against the strains of H. pylori and to determine the inhibitory activity in vivo. Approach: The in vitro inhibitory activity of lactic acid bacteria isolated from milk against strains of H. pylori was determined by the agar diffusion method. Two groups of mice were inoculated … …OnLine Journal of Biological Sciences, Vol. 12, Issue 2 · 15 May 2012 · 7,727 accessesView PDFCite
Research ArticleOpen accessIn the abstractThe Relation between Physiological Parameters and the Anxiety State in Competitive Men Handball Players During Official CompetitionsAlexandru Acsinte, Eftene Alexandru, Alexandru Păcuraru et al.Problem statement: The aim of this study was to examine the blood biochemical and physiological changes that occur during competitions in elite handball players-men in a specific kind of anxiety state. The grounding, elaboration, verification and evaluation of a scientific concept based on psychological, physiological and biochemical guidance of the effort in competitive handball in order to generalize it at … …Journal of Social Sciences, Vol. 7, Issue 3 · 16 Jul 2011 · 7,704 accessesView PDFCite
Research ArticleOpen accessIn the abstractNew Antifungal Bacteriocin-Synthesizing Strains of Lactococcus lactis ssp. lactis as the Perspective Biopreservatives for Protection of Raw Smoked SausagesL.G. Stoyanova, E.A. Ustyugova, T.D. Sultimova et al.Problem statement: Screening for the effective bacteriocin-synthesizing strains of Lactococcus lactis as the perspective biopreservatives was performed. We used a raw milk and dairy products from different climatic regions as well as from powerful drinks of mixed lactic acid and alcoholic fermentation: kurunga, kumiss and Iranian “Dough”, that were widely used by local population to prevent diseases. Approach: The special … …American Journal of Agricultural and Biological Sciences, Vol. 5, Issue 4 · 15 Dec 2010 · 9,683 accessesView PDFCite
Research ArticleOpen accessIn the abstractViability of Lactobacillus delbrueckii Under Human Gastrointestinal Conditions Simulated In VitroKarina Cruz Pacheco, Gustavo Valencia Del Toro, Fabian Robles Martinez, Enrique Duran-ParamoProblem statement: Lactobacillus delbrueckii subsp. bulgaricus is a lactic bacteria mostly used in the production of yoghurt and it has an important probiotic activity that brings benefits to the human body. However, the gastrointestinal tract has aggressive conditions, such as the acid pH in the stomach and the bile in the duodenum, that reduce the viability of this bacteria. Approach: … …American Journal of Agricultural and Biological Sciences, Vol. 5, Issue 1 · 31 Mar 2010 · 9,108 accessesView PDFCite