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lactic acid bacteria
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CHOLESTEROL ASSIMILATION BY COMMERCIAL YOGHURT STARTER CULTURES
by: shinta, 12 pagesThe ability to in vitro cholesterol level reduction in laboratory media has been shown for numerous strains of lactic acid bacteria, but not for all strains of lactic bacteria used in the ...
Formulation of an oat-based fermented product and its comparison with yoghurt
by: shinta, 10 pagesIn an attempt to develop a fermented, non-dairy product based on oats, a new kind of oat base, AdavenaK M40, was fermented with two different yoghurt cultures. Adavena® M40 is a ...
Suppression on the Aflatoxin-B Production and the Growth of Aspergillus flavus by Lactic Acid Bacteria {Lactobacillus delbrueckii, Lactobacillus fermentum and Lactobacillus plantarum)
by: shinta, 6 pagesThis research was aimed to study the potency of lactic acid bacteria in the inhibition of A. flavus growth and the production of aflatoxin-B. Three species of the bacteria i.e., Lactobacillus ...
The effects of freezing and freeze-drying of Oenococcus oeni upon induction of malolactic fermentation in red wine
by: shinta, 5 pagesThe use of Oenococcus oeni starter cultures for the induction of malolactic fermentation (MLF) in wine permits control over the timing of the process and the quality of the wine. ...
