Navegação Ciências Agrárias por Assunto "Lactic acid bacteria"
Resultados 1-5 de 5
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Antimicrobial and antioxidant activities of Enterococcus species isolated from meat and dairy products
(2015) [Artigo de periódico]Lactic acid bacteria (LAB) have an important role in a great variety of fermented foods. In addition to their contribution to sensory characteristics, they enhance food preservation and can be used as probiotics. In this ... -
Changes in the microbiological and physicochemical characteristics of Serrano cheese during manufacture and ripening
(2003) [Artigo de periódico]Changes in the microbial flora present in six Serrano cheese batches (3 ripened in Summer and 3 in Winter) were studied during production and ripening, to microbiologically characterize this cheese, which is traditionally ... -
Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil
(2022) [Artigo de periódico]The purpose of this study was to compare the composition and stability of bacteria and fungi communities during the propagation of sourdoughs prepared with organic or conventional whole wheat (Triticum aestivum) flours ... -
Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese
(2010) [Artigo de periódico]Lactic acid bacteria (LAB) were isolated from ovine milk and cheeses manufactured in the South Region of Brazil. Among 112 bacterial isolates investigated, 59 were chosen through a screening for LAB. Among these 59 strains ... -
The probiotic properties of Enterococcus faecium strains isolated from buffalo milk : food matrix studies
(2021) [Artigo de periódico]Buffalo milk has been increasingly explored in the production of dairy foods. Given the diversity of lactic acid bacteria present in this raw material, the functional potential of this type of milk should be studied. This ...