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Improved Screening Procedure for Biogenic Amine Production by Lactic Acid Bacteria and Enterobacteria
amino acid decarboxylase monolayer culture
2015/3/4
An improved screening procedure was developed for the detection of amino acid decarboxylase-positive microorganisms
(especially lactic acid bacteria and Enterobacteria). Monolayer culture and double...
Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
Listeria starter culture antilisterial effect bacteriocin sensivitivy biopreservative agent
2014/7/10
Eight individual bacteriocin-producing lactic acid bacteria (LAB) strains and three bacteriocin-non-producing cheese starter cultures were evaluated for their ability to inhibit the growth of six List...
Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
cyanogenic glycosides fruit spirits plum black chokeberry Aronia melanocarpa fermentation
2014/2/25
The biosynthesis of ethanol and release of hydrocyanic acid are important factors characterising the fermentation process of fruit mashes. The effects were determined of the fruit pretreatment and met...
Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation
stuck fermentation sluggish fermentation Vitis vinifela L. must yeast
2014/2/25
We observed the content of yeast assimilable nitrogen in grape musts, its consumption by yeasts during fermentation, and acetic acid production. The experiments were performed in the years 2007 and 20...
Improvement of Folate Biosynthesis by Lactic Acid Bacteria Using Response Surface Methodology
folate lactic acid bacteria Lactobacillus plantarum I-UL4 response surface methodology
2010/10/14
Lactic acid bacteria (Lactococcus lactis NZ9000, Lactococcus lactis MG1363, Lactobacillus
plantarum I-UL4 and Lactobacillus johnsonii DSM 20553) have been screened for their ability
to produce folat...
Biosynthesis of Citric Acid from Glycerol by Acetate Mutants of Yarrowia lipolytica in Fed-Batch Fermentation
citric acid crude glycerol erythritol fed-batch process
2009/6/24
Pure and crude glycerol from biodiesel production have been used as substrates for citric acid production by acetate-negative mutants of Yarrowia lipolytica in fed-batch fermentation. Both the final c...
The Effect of DL-Malic Acid on the Metabolism of L-Malic Acid during Wine Alcoholic Fermentation
D-malic acid DL-malic acid L-malic acid
2009/3/20
Insufficient wine acidity can affect wine quality and stability. To,overcome this problem, DL-malic acid can be added to the grape juice prior to fermentation. We have investigated the effect of DL-ma...
The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation
beetroot lactic acid fermentation brewer’s yeast autolysate
2009/3/18
The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production...
Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification
wine yeast Saccharomyces cerevisiae Schizosaccharomyces pombe
2014/3/10
Industrial wine yeasts Saccharomyces cerevisiae Syrena, an interspecies hybrid (S. cerevisiae × S. bayanus) HW2-3 and Schizosaccharomyces pombe met 3–15 h+>/sup> were examined to determine changes in ...
In vitro Hydrolysis of Starches by α-amylase in Comparison to That by Acid
vitro Hydrolysis α-amylase
2016/5/27
Starches from cereals (maize, wheat, rice, sorghum, finger millet, waxy rice), pulses (green gram, chick pea) tuber (potato and root (tapioca) were converted to non-granular form and hydrolysed in a h...
Effect of lactic acid on the growth dynamics of Candida maltosa YP1
Candida maltosaAgrowth parametersAlactic acid
2014/3/19
The growth dynamics of the oxidative imperfect yeast strain Candida maltosa YP1 isolated from the surface of fruit yoghurt was studied in relation to the lactic acid concentration ranging from 0 to 1....