Lactic acid bacteria for

Vallea, E. and Mocquot, G. 1968. Preparation of a concentrated suspension of thermophilic lactic acid bacteria for use in cheesemaking. Lait 48, 631-643. (French)... 

Matthews, A., Grbin, P. R., Jiranek, V. (2006). A survey of lactic acid bacteria for enzymes of interest to oenologyAwsri /. Grape Wine Res., 12, 235-244. 

V. Use of Lactic Acid Bacteria for In Vivo Reduction of Food-Borne Pathogens... 

V. USE OF LACTIC ACID BACTERIA FOR IN VIVO REDUCTION OF FOOD-BORNE PATHOGENS... 

Brashears, M.M., Jaroni, D., and Trimble, J. 2003b. Isolation, selection and characterization of lactic acid bacteria for a competitive exclusion product to reduce shedding of E. coli 0157 H7 in cattle. J. Food Prot. 66(3), 355. 

Cox, D J. and Henick-Kling, T. 1990. A comparison of lactic acid bacteria for energy-yielding (ATP) malolactic enzyme systems. Am. J. Enol. Vitic. 41, 215-218. 

Kunkee, R.E. 1984. Selection and modification of yeasts and lactic acid bacteria for wine fermentations. Food Microbiol. 1, 315-332. 

Marteau, P. and Rambaud, J.C., Potential of using lactic acid bacteria for therapy and immu-nomodulation in man, FEMS Microbiol. Rev., 12, 207, 1993. 

O Sullivan, L., Ross, R.P., and Hill, C. 2002. Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimi 84 593-604. 

Lactacin F was the first non-lantibiotic bacteriocin characterized in lactic acid bacteria for which both DNA and protein sequences were available [77, 203]. This information demonstrated that lactacin F is translated as a 75-amino acid residue precursor which is posttranslationally processed by cleavage of a... 

Papagianni, M (2012) Metabolic engineering of lactic acid bacteria for the production of industrially important compounds. Comput Struct. Biotechnol )., 3, 1-8,... 

Monedero, V., Perez-Martinez, G, and Yebra, M.J. (2010) Perspectives of engineering lactic acid bacteria for biotechnological polyol production. Appl Microbiol Biotechnol, 86, 1003-1015. 

Moniz, P., Carvalheiro, F., Moura, P, Pereira, J. et al. (2009) Screening and characterization of lactic acid bacteria for the production of mannitol in carob based syrups. BioMicroWorld2009, Lisbon. 

Caplice, N. et al. (2015) Sugar-coated exopolysaccharide producing lactic acid bacteria for food and human health applications. Food Fund, 6, 679 -693. Salazar, N., Gueimonde, M.,... 

Harutoshi, T. (2013). Exopolysaccharides of lactic acid bacteria for food and colon health applications. In J. M. Kongo (Ed.), Lactic acid bacteria-R Dforfood, health and livestock purposes. Rijeka, Croatia Intech. ISBN 978-953-51-0955-6. http //dx.doi.org/10.5772/50839. Available fromht //www.intechopen.com/books/lactic-acid-bacteria-r-d-for-food-health-and-hvestock-purposes/exopolysaccharides-of-lactic-acid-bacteria-for-food-and-colon-health-applications. 

Aponte, M., Blaiotta, G., La Croce, R, Mazzaglia, A., Farina, V., Settanni, L., et al. (2012). Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation. Food Microbiology, 30, 8-16. 

Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods... 

Reale, A., Konietzny, U., Coppola, R., Sorrentino, E., Greiner, R. (2004). The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation. Journal of Agricultural and Food Chemistry, 52, 6300-6305. 

Daeschel, M. A., McFeeters, R. R, Fleming, H. P. (1985). Modification of lactic acid bacteria for cucumber fermentations Elimination of carbon dioxide production from malate. Developments in industrial microbiology (Vol. 26). (pp. 339-346). Arlington, VA, USA Society for Industrial Microbiology. 

Daeschel, M.A. (1989) Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technol. 43, 164-167. 

Martfn R, Langa S, Reviriego C, et al. Human milk is a source of lactic acid bacteria for the iirfant gut. / Pediatr. 2003 143 754-758. 

The structure of the isolated compound was determined by degradation and synthesis. to be 2-methyl-3-hydroxy-4,5-bis(hydroxymethyl)p3n idine (I, Fig. i) this compound was named p3nidoxine by Gyorgy . This latter term largely displaced the name vitamin Be from the literature during the period between 1939 and 1942. By use of certain lactic acid bacteria for assay of vitamin Be, SnelD showed in 1942 that compounds other than pyridoxine contributed to the vitamin Be activity of natural materials, that... 

Dozens of different peptides have been identified in cheeses. Most of them arise from and -caseins and a few are from aj2-and K-caseins. The proteinases involved in hydrolysis of aj -casein are mainly cathepsin D originating from milk and cell-envelope proteinase from thermophilic starters, while P- and aj2-caseins are mainly hydrolysed by plasmin. Moreover, peptidases from starters are also active throughout the ripening process, presumably similar to those from non-starter lactic acid bacteria. For example, the bitterness of mature Gouda cheese is caused by calcium and magnesium chlorides, some bitter-tasting free amino acids and is modified by peptides, which arise from the hydrolysis of fS-casein (such as decapeptide Tyr-Pro-Phe-Pro-Gly-Pro-Ile-His-Asn-Ser and derived nonanpeptide without the terminal serine) and casein (tetrapeptide Leu-Pro-Gln-Glu). 

Thomsen MH, Kiel P (2008) Selection of lactic acid bacteria for acidification of brown juice (grass juice), with the aim of making a durable substrate for L-lysine fermentation. J Sci Food Agric 88(6) 976-983. doi 10.1002/jsfa.3176... 

LAB all have remarkable genetically encoded S3mthetic capabilities including the production of excreted bacteriocins together with immunity devices that render them insensitive to their own peptide-toxins. The secretion of these antimicrobial peptides is used by lactic acid bacteria for biological warfare and cell communication (Eijsink et al. 2002). 

Lactic Acid Bacteria for Dairy Fermentations Specialized Starter Cultures to Improve Dairy Products... 

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