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11 results for “Lactic Acid Bacteria (LAB)”
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Research ArticleOpen accessIn the keywordsEvaluation on Antibacterial Activity of Lactobacillus acidophilus Strains Isolated from HoneyMohamed Mustafa Aween, Zaiton Hassan, Belal J. Muhialdin et al.Problem statement: This study reports the isolation of lactic acid bacteria from 13 honey samples produced in Malaysia, Libya and Saudi Arabia and their antibacterial activity against three Gram negative pathogenic bacteria. Approach: A modified MRS agar with 0.8% CaCO3 and MRS with 1% glucose was found to facilitate isolation of LAB compared to MRS, tomato juice agar and modified … …American Journal of Applied Sciences, Vol. 9, Issue 6 · 14 Mar 2012 · 11,372 accessesView PDFCite
Research ArticleOpen accessIn the keywordsScreening of Lactic Acid Bacteria for Antifungal Activity against Aspergillus oryzaeBelal Jamal Muhialdin, Zaiton HassanProblem statement: The growth of spoilage fungi have been a global concern because of the economy loses and the health hazard of the mycotoxins produced by the spoilage fungi. Approach: A total of 137 lactic acid bacteria isolated from Malaysian fruits and fermented foods were screened for antifungal activity using dual agar overlay method and well method against A. oryzae. … …American Journal of Applied Sciences, Vol. 8, Issue 5 · 17 May 2011 · 7,958 accessesView PDFCite
Research ArticleOpen accessIn the abstractFermentation Conditions of Lactobacilli for the Production of Lactose-Free Starter CultureMadina K. Imanbayeva, Zhaksylyk K. Masalimov et al.This research aims to determine the fermentation conditions and viability in a medium simulating the gastrointestinal tract and to examine the antagonistic potential of Lactobacillus acidophilus (Lb. acidophilus) and Lactobacillus rhamnosus (Lb. rhamnosus) in producing a lactose-free starter. Our study examined Lactic Acid Bacteria (LAB). The sources of Lb. acidophilus strains are camel milk (shubat), Lb. rhamnosus mare milk (koumiss), … …OnLine Journal of Biological Sciences, Vol. 24, Issue 2 · 7 Feb 2024 · 4,746 accessesView PDFCite
Research ArticleOpen accessIn the abstractMicrobiological Analysis of Tilapia Fillet Stored Under Refrigerated ConditionsItzel Yashita Prado-Toledo, Katia Nayely Ramos-Santoyo, Martha Lorena Guzmán-Robles, Alejandro De Jesús Cortés-SánchezFish is a food susceptible to deterioration and contamination by microorganisms through the food chain, affecting its quality and safety. Fish is subjected to various processing and preservation methods in order to maintain availability, quality and safety for a longer time. The objective of the study was the microbiological analysis of tilapia fillets in refrigeration for 12 days. The tilapia … …OnLine Journal of Biological Sciences, Vol. 22, Issue 1 · 10 Mar 2022 · 5,945 accessesView PDFCite
Research ArticleOpen accessIn the abstractBiological Activity of Lactic Acid Based Feed Additive and its Physiological Effect on the Animal OrganismNadezhda Nikolaevna Lantseva, Alexander Nikolaevich Shvydkov, Lyudmila Anatolyevna Ryabukha, Veronica Valeryevna EvsyukovaThe data obtained as a result of the study of the enzymatic activity of the lactic acid based feed additive LAFA, based on various bacteria, are consistent with the results of the research presented in the publications on the matter, concerning the fact that probiotic bacteria have enzymatic activity. The conducted studies revealed the leading enzymatic properties of bifidobacteria in … …OnLine Journal of Biological Sciences, Vol. 18, Issue 4 · 4 Oct 2018 · 7,416 accessesView PDFCite
Research ArticleOpen accessIn the abstractWeissella cibaria Fungistatic Activity against Fusarium spp. affecting Yellow PitahayaLeidy Johana Valencia-Hernández, Karina López-López, Liliana Serna-CockFungistatic activity of a Lactic-Acid Bacteria (LAB) was assessed in vitro while isolated from its rumen fluid, against Fusarium oxysporum and Fusarium fujikoroi, basal-rot related species in yellow pitahaya. Fed batch was used to reproduce said LAB. Fungistatic activity kinetic tests were performed on the ferment (S1) and on two of the fractions obtained through centrifugation, supernatant (S2) and biomass … …American Journal of Applied Sciences, Vol. 13, Issue 12 · 10 Dec 2016 · 7,978 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 abstractAdhesion of Probiotic Bacteria to Resistant Rice StarchGhalia Salem, Zaiton Hassan, Maryam AbubakrResistant starch as prebiotics can be combined with probiotics to increase their survival during processing of food products. In present study Lactic Acid Bacteria (LAB) which, isolated from (yoghurt, banana and human breast milk) were screened for their probiotic properties and evaluated for the adhesion properties to Rice Resistance Starch (RRS). 26% of the isolates (10/39) overcame the stress to … …American Journal of Applied Sciences, Vol. 10, Issue 4 · 5 Apr 2013 · 6,748 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 abstractFormulation and Evaluation of a Selective Medium for Lactic Acid Bacteria-Validation on Some Dairy ProductsBaida Djeghri-Hocine, Messaouda Boukhemis, Abdeltif AmraneProblem statement: Lactic Acid Bacteria (LAB) is characterized by fastidious nutritional requirements leading to the need for complex and rich media to allow growth. Owing to their complex requirements which also varied significantly with species, the formulation of selective media for LAB is difficult. Approach: A culture medium for LAB was previously developed based on deproteinated whey supplemented with yeast … …American Journal of Agricultural and Biological Sciences, Vol. 5, Issue 2 · 30 Jun 2010 · 9,410 accessesView PDFCite