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Results 401 - 450 of 1839
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Kabuki T - - 2007
AIMS: To assess the inhibitory activity and the influence of culture condition on the growth and bacteriocin, Thermophilin 1277, production by Streptococcus thermophilus SBT1277. METHODS AND RESULTS: Thermophilin 1277, which was produced by S. thermophilus SBT1277, showed an antimicrobial activity against several lactic acid bacteria and food spoilage bacteria including ...
Liu Chuanbin - - 2007
The major challenge associated with the rapid growth of the ethanol industry is the usage of the coproducts, i.e., condensed distillers solubles (CDS) and distillers dried grains, which are currently sold as animal feed supplements. As the growth of the livestock industries remains flat, alternative usage of these coproducts is ...
Darabara Myrsini S - - 2007
In orthodontics, a combination of metallic alloys is placed into the oral cavity during medical treatment and thus the corrosion resistance and ionic release of these appliances is of vital importance. The aim of this study is to investigate the elemental composition, microstructure, hardness, corrosion properties, and ionic release of ...
Li Yebo - - 2007
Semicontinuous production of lactic acid from cheese whey using free cells of Bifidobacterium longum with and without nanofiltration was studied. For the semicontinuous fermentation without membrane separation, the lactic acid productivity of the second and third runs is much lower than the first run. The semicontinuous fermentation with nanoseparation was ...
Zhang Bo - - 2008
In order to improve the purity of lactic acid isomers, the effects of pH, temperature, fermentation time and their interactions on l(+) or d(-)-lactic acid production were evaluated during lactic acid fermentation of the non-sterile kitchen wastes. The results showed that l(+)-lactic acid was the main isomeric form. The isomer ...
Reale Anna - - 2007
Lactic acid fermentation of cereal flours resulted in a 100 (rye), 95-100 (wheat), and 39-47% (oat) reduction in phytate content within 24 h. The extent of phytate degradation was shown to be independent from the lactic acid bacteria strain used for fermentation. However, phytate degradation during cereal dough fermentation was ...
Panda Smita H - - 2007
Lacto-juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, vitamins and minerals which are beneficial to human health when consumed. Sweet potato roots (non-boiled/ fully-boiled) were fermented with Lactobacillus plantarum MTCC 1407 at 28 +/- 2 degrees C for 48 ...
Behr Jürgen - - 2007
Resistance to hops is a prerequisite for the capability of lactic acid bacteria to grow in beer and thus cause beer spoilage. Bactericidal hop compounds, mainly iso-alpha-acids, are described as ionophores which exchange H+ for cellular divalent cations, e.g., Mn2+, and thus dissipate ion gradients across the cytoplasmic membrane. The ...
Inoue Yoshito - - 2007
The present study showed that the D-lactic acid configuration ratio in the urine rose earlier than that in blood or the urinary or blood D-lactic acid levels upon disease onset, and that the D-lactic acid measurement in urine is more sensitive and useful than that in blood. As this result, ...
Garo Eliane - - 2007
Asiatic acid and corosolic acid are two natural products identified as biofilm inhibitors in a biofilm inhibition assay. We evaluated the activities of these two compounds on Pseudomonas aeruginosa biofilms grown in rotating disk reactors (RDRs) in combination with tobramycin and ciprofloxacin. To determine the ruggedness of our systems, the ...
Hoel D F - - 2007
The impact of the attractants l-octen-3-ol (octenol) and L-lactic acid (LurexTM) on collection of Aedes albopictus in suburban backyards was assessed in Mosquito Magnet Pro traps. These carbon dioxide-producing traps were additionally baited with commercial formulated lures with octenol, lactic acid, octenol + lactic acid, or no attractant (control) and ...
Taormina Peter J - - 2007
Hot water (HW; 82.2 degrees C, 180 degreesF) is used for sanitation of meat cutting implements in most slaughter facilities, but validation of actual practices against meat-borne bacterial pathogens and spoilage flora is lacking. Observed implement immersions in HW in two large pork processing plants were found to typically be ...
Gullón Beatriz - - 2008
The potential of apple pomace (a solid waste from cider and apple juice making factories) as a source of sugars and other compounds for fermentation was evaluated. The effect of the cellulase-to-solid ratio (CSR) and the liquor-to-solid ratio (LSR) on the kinetics of glucose and total monosaccharide generation was studied. ...
Sugiyama Naoyuki - - 2007
We developed novel methods for phosphopeptide enrichment using aliphatic hydroxy acid-modified metal oxide chromatography (MOC). Titania and zirconia were successfully applied to enrich phosphopeptides with the aid of aliphatic hydroxy acids, such as lactic acid and beta-hydroxypropanoic acid, to reduce the interaction between acidic non-phosphopeptides and the metal oxides. These ...
Koutinas Apostolis A - - 2007
A novel oat-based biorefinery producing L(+)-lactic acid and various value-added coproducts (e.g., beta-glucan, anti-irritant solution) is proposed. Pearling is employed for sequential separation of bran-rich fractions for the extraction of value-added coproducts. Lactic acid production is achieved via fungal fermentation of Rhizopus oryzae on pearled oat flour. Maximum lactic acid ...
Weckesser S - - 2007
There is cumulative resistance against antibiotics of many bacteria. Therefore, the development of new antiseptics and antimicrobial agents for the treatment of skin infections is of increasing interest. We have screened six plant extracts and isolated compounds for antimicrobial effects on bacteria and yeasts with dermatological relevance. The following plant ...
Samli Hasan Ersin - - 2007
The experiment was conducted to study the effects of supplementing a broiler starter diet with the probiotic Enterococcus faecium NCIMB 10415 and dried whey (80% lactose) on chick performance, gut histomorphology and intestinal microbiota. One-day-old male Ross 308 strain broiler chickens were fed diets containing: (i) control feed, (ii) control ...
Amoa-Awua W K - - 2007
AIM: To investigate the microbiological and biochemical changes which occur in palm wine during the tapping of felled oil palm trees. METHODS AND RESUlts: Microbiological and biochemical contents of palm wine were determined during the tapping of felled oil palm trees for 5 weeks and also during the storage. Saccharomyces ...
Chenoll E - - 2007
AIM: To determine the lactic acid bacteria (LAB) implicated in bloating spoilage of vacuum-packed and refrigerated meat products. METHODS AND RESULTS: A total of 18 samples corresponding to four types of meat products, with and without spoilage symptoms, were studied. In all, 387 colonies growing on de Man, Rogosa and ...
Tong Huichun - - 2007
The oral microbial flora contains over 500 different microbial species that often interact as a means to compete for limited space and nutritional resources. Streptococcus mutans, a major caries-causing pathogen, is a species which tends to interact competitively with other species in the oral cavity, largely due to its ability ...
John Rojan Pappy - - 2007
A process based on low cost production media was developed for fermentative production of L(+) lactic acid. Various process parameters were optimized for the production of L(+) lactic acid from cassava starch hydrolyzate-based medium by immobilized whole cells of Lactobacillus delbrueckii. The parameters considered for optimization were concentration of alginate ...
Wang Yuhua - - 2007
Genome shuffling is an efficient approach for the rapid improvement of industrially important microbial phenotypes. Here we improved the acid tolerance and volumetric productivity of an industrial strain Lactobacillus rhamnosus ATCC 11443 by genome shuffling. Five strains with subtle improvements in pH tolerance and volumetric productivity were obtained from the ...
Huang Li Ping - - 2007
Fishmeal wastewater, a seafood processing waste, was utilized for production of lactic acid and fungal biomass by Rhizopus oryzae AS 3.254 with the addition of sugars. The 30 g/l exogenous glucose in fishmeal wastewater was superior to starch in view of productivities of lactic acid and fungal biomass, and COD ...
Landete José María - - 2007
The ability of wine lactic acid bacteria to produce tyramine and phenylethylamine was investigated by biochemical and genetic methods. An easy and accurate plate medium was developed to detect tyramine-producer strains, and a specific PCR assay that detects the presence of tdc gene was employed. All strains possessing the tdc ...
John Rojan P - - 2007
The concept of utilizing excess biomass or wastes from agricultural and agro-industrial residues to produce energy, feeds or foods, and other useful products is not necessarily new. Recently, fermentation of biomass has gained considerable attention due to the forthcoming scarcity of fossil fuels and also due to the necessity of ...
Rojo-Bezares Beatriz - - 2007
Nisin is a bacteriocin used against food spoilage bacteria. Sulphur dioxide is a potent antioxidant as well as an antimicrobial agent widely used in the wine industry. In this study we describe the effect of these important antibacterial agents on the growth of a collection of 64 lactic acid bacteria ...
Janssen M - - 2007
In food technology, organic acids (e.g., lactic acid, acetic acid, and citric acid) are popular preservatives. The purpose of this study was to separate the individual effects of the influencing factors pH and undissociated lactic acid on Listeria innocua inactivation. Therefore, the inactivation process was investigated under controlled, initial conditions ...
Sener R Nuri - - 2007
A 7-month-old boy is reported with acute metabolic crisis of maple syrup urine disease. A reversible intramyelinic type of edema was noted by diffusion MRI which completely resolved in 3 months in accordance with good clinical outcome. Proton MR spectroscopy revealed decreased NAA, and presence of methyl resonances of branched ...
Górska Sabina - - 2007
The group of lactic acid bacteria (LABs) includes four genera: Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus. The most characteristic feature of this group of microorganisms is the production of lactic acid as a main product of carbohydrate metabolism. LABs are responsible for the fermentation of alimentary products and they also produce ...
Małolepsza-Jarmołowska Katarzyna - - 2007
Hydrophilic intravaginal tablets based on methylcellulose and containing lactic acid component with chitosan undergo swelling under standard conditions. A high flow-limit of the gel that originates from the tablets as well as its dynamic viscosity should allow for the durable dosage form in the vagina. By choosing the 1:1 ratio ...
Jarboe L R - - 2007
The utilization of lignocellulosic biomass as a petroleum alternative faces many challenges. This work reviews recent progress in the engineering of Escherichia coli and Klebsiella oxytoca to produce ethanol from biomass with minimal nutritional supplementation. A combination of directed engineering and metabolic evolution has resulted in microbial biocatalysts that produce ...
Zhang Bo - - 2007
To evaluate the influence of lactic acid on the methanogenesis, anaerobic digestion of kitchen wastes was firstly conducted in a two-phase anaerobic digestion process, and performance of two digesters fed with lactic acid and glucose was subsequently compared. The results showed that the lactic acid was the main fermentation products ...
Mimouni A - - 2007
The use of spray drying for dehydration of acid whey is generally limited by the appearance of uncontrolled thickening and solidifying of the whey mass during the lactose crystallization step. The origin of this physical change is still unknown and probably linked to complex interactions between physical properties and chemical ...
Ohara Hitomi - - 2007
A circuit diagram is proposed on the basis of an analysis of metabolic pathways of lactic acid bacteria, namely, a phosphoketolase pathway and a pentose phosphate/glycolic pathway. An augmented matrix was derived from carbon balances and stoichiometries from the circuit diagram, and solved by Gaussian elimination. Results indicated that 70% ...
Yang Hong-yan - - 2007
To confirm the optimum cultivation conditions for analyzing lactic acid bacterial communities and to provide the cultivation foundation for lactic acid bacterial communities that were used to convert straw into fodder, fermented rice straw was inoculated into 13 different broths. After 48 h of cultivation, pH values, volatile products, and ...
Di Cagno Raffaella - - 2006
After a large screening on sourdough lactic acid bacteria, exopolysaccharide (EPS)-forming strains of Weissella cibaria, Lactobacillus plantarum, and Pediococcus pentosaceus were selected. After 6 days of incubation at 30 degrees C, the synthesis of EPS in MRS-based broth ranged from 5.54 to 7.88 mg mL-1. EPS had an apparent molecular ...
Terzic-Vidojevic Amarela - - 2007
The Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria population and chemical composition during the ripening period of cheese up to 60 days. Results showed that the ...
Krizsan S J - - 2007
This study was designed to separate the effect of fermentation quality on voluntary intake of grass silage from other feed factors affecting intake. Variations in DMI were quantified, and the impact on intake was modeled. The relationships between individual silage components and intake were examined. A partially balanced changeover experiment ...
Williams Craig R - - 2006
Using laboratory Y-tube olfactometers, the attractiveness of lactic acid and 2 kairomone blends from the United States Department of Agriculture (USDA) and BioGents GmbH (BG) was assessed for attractiveness to Aedes aegypti. Four geographically disparate populations were assessed: North Queensland Australia (NQA), Florida USA, Minas Gerais Brazil (MGB), and Singapore. ...
Li Zheng - - 2006
Batch and fed-batch fermentation studies were performed to evaluate the potential of corn steep liquor (CSL)-supplemented acid-hydrolysate of soybean meal (AHSM) as an alternative to yeast extract (YE) for the production of L-lactic acid by Lactobacillus casei LA-04-1. The CSL-supplemented AHSM gave an outstanding result in supporting L-lactic acid production ...
Saito Katsuichi - - 2006
The objectives of this study were to evaluate the fundamental properties of potato pulp and to explore its potential uses. Lactic acid bacteria were the dominant microbes in potato pulp over the season (maximum being 10(8)/g). The water content in potato pulp was approximately 80% in all season. Starch and ...
Filya I - - 2006
AIMS: To evaluate the effect of Lactobacillus buchneri, heterofermentative lactic acid bacteria (LAB), on the fermentation, aerobic stability and ruminal degradability of whole-crop maize silages under laboratory conditions. Two homofermentative LAB were tested for the purpose of comparison. METHODS AND RESULTS: Maize was harvested at early dent [290 g kg(-1) ...
Garai G - - 2006
Biogenic amines play an important physiological role in mammals, and high amounts of some exogenous amines in human diet may contribute to a wide variety of toxic effects. These amines are commonly found in many foodstuffs, particularly in fermented products such as cheese, meat products, beer, wine, and ciders. Here, ...
Venus Joachim - - 2006
Originally, lactic acid was produced from pure substrates like glucose. Increasingly, however, agricultural feedstocks such as grains and green biomass are also being used as raw materials for the biotechnological production of lactic acid. A high-productivity lactic acid bacterium strain was selected, process parameters were optimized for the batch fermentation ...
Moldes A B - - 2006
On the basis of previous knowledge, different agroindustrial wastes were submitted to dilute-acid hydrolysis with H2SO4 to obtain hemicellulosic sugars and then employed for lactic acid production by Lactobacillus pentosus. Toxic compounds released from lignin did not affect lactic acid fermentation when hydrolysates from trimming vine shoots, barley bran husks, ...
González-Fandos E - - 2006
AIMS: The aim of this study was to evaluate the effect of lactic acid washing on the growth of Listeria monocytogenes on poultry legs stored at 4 degrees C for 7 days. METHODS AND RESULTS: Fresh inoculated chicken legs were dipped into either a 0.11, 0.22 mol l(-1) or 0.55 ...
Bengmark Stig - - 2007
It is today generally accepted, that the intestinal bacterial flora is deeply involved in the pathogenesis of human inflammatory bowel diseases (IBDs), although the exact presence of unwanted or lack of specific crucial bacteria are not yet known. Westerners lack to large extent important immunomodulatory and fibre-fermenting lactic acid bacteria ...
Thomsen Mette Hedegaard - - 2007
The green crop drying industry in Denmark uses Italian rye grass, clover, and alfalfa as raw materials for the production of green pellets. The green crop drying industry solves its energy economical problems by heating and pressing of the green crop before drying. The produced sidestream is called brown juice. ...
Seto Akira - - 2006
A microbial colony that contained a marked amount of cellulose was isolated from vineyard soil. The colony was formed by the associated growth of two bacterial strains: a cellulose-producing acetic acid bacterium (st-60-12) and a lactic acid bacterium (st-20). The 16S rDNA-based taxonomy indicated that st-60-12 belonged to Gluconacetobacter xylinus ...
Hao Jianrong - - 2007
Pseudomonas stutzeri SDM oxidized DL-lactic acid (25.5 g l(-1)) into pyruvic acid (22.6 g l(-1)) over 24 h. Both NAD(+)-independent D-lactate dehydrogenase and NAD(+)-independent L-lactate dehydrogenase were found for the first time in the bioconversion of lactate to pyruvate based on the enzyme activity assay and proteomic analysis.
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