Cargando…

Proteolytic and antimicrobial activity of lactic acid bacteria grown in goat milk

We examined 62 strains and 21 trade starter cultures from the collection of LB Bulgaricum PLC for proteolytic and antimicrobial activity of lactic acid bacteria (LAB) grown in goat milk. The aim of this study was to investigate the fermentation of caseins, α-lactalbumin and β-lactoglobulin by LAB, u...

Descripción completa

Detalles Bibliográficos
Autores principales:	Atanasova, Jivka, Moncheva, Penka, Ivanova, Iskra
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Taylor & Francis 2014
Materias:	Article; Food Biotechnology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4433911/ https://www.ncbi.nlm.nih.gov/pubmed/26019593 http://dx.doi.org/10.1080/13102818.2014.971487

Ejemplares similares

Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”
por: Todorov, Svetoslav Dimitrov, et al.
Publicado: (2017)

Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity
por: Oliveira, Roseane B. P., et al.
Publicado: (2008)

Lactic acid microflora of the gut of snail Cornu aspersum
por: Koleva, Zdravka, et al.
Publicado: (2014)

Effect of milk phospholipids on the growth and cryotolerance of lactic acid bacteria cultured and stored in acid whey-based media
por: Zhang, Lin, et al.
Publicado: (2020)

Antimicrobial activity and antibiotic susceptibility of Lactobacillus and Bifidobacterium spp. intended for use as starter and probiotic cultures
por: Georgieva, Ralitsa, et al.
Publicado: (2015)

Antibacterial potential of streptomycete strains from Antarctic soils
por: Encheva-Malinova, Marta, et al.
Publicado: (2014)

Screening and characterization of β-galactosidase activity in lactic acid bacteria for the valorization of acid whey
por: Kolev, Petar, et al.
Publicado: (2021)

Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
por: Kalschne, Daneysa Lahis, et al.
Publicado: (2015)

The proteolytic activity of Pseudomonas Fluorescens 07A isolated from milk is not regulated by quorum sensing signals
por: Pinto, Uelinton M., et al.
Publicado: (2010)

Fermentation of plant‐based dairy alternatives by lactic acid bacteria
por: Harper, Aimee R., et al.
Publicado: (2022)

Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria
por: Wuyts, Sander, et al.
Publicado: (2018)

Positive Interactions between Lactic Acid Bacteria Promoted by Nitrogen-Based Nutritional Dependencies
por: Canon, Fanny, et al.
Publicado: (2021)

Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins
por: García-Cano, Israel, et al.
Publicado: (2019)

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae
por: Muñoz, R, et al.
Publicado: (2010)

Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese
por: Nespolo, Cássia Regina, et al.
Publicado: (2010)

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria
por: Kieliszek, Marek, et al.
Publicado: (2021)

Use of Cell Envelope Targeting Antibiotics and Antimicrobial Agents as a Powerful Tool to Select for Lactic Acid Bacteria Strains With Improved Texturizing Ability in Milk Fermentations
por: Sørensen, Kim I., et al.
Publicado: (2021)

Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese
por: Furtado, Danielle N., et al.
Publicado: (2015)

Screening and Identification of Goat-Milk-Derived Lactic Acid Bacteria with Bacteriocin-like Activity and Probiotic Potentials
por: Yang, Zhenzhu, et al.
Publicado: (2023)

Distribution and antimicrobial activity of lactic acid bacteria from raw camel milk
por: Rahmeh, R., et al.
Publicado: (2019)

The Evaluation of Activity of Selected Lactic Acid Bacteria for Bioconversion of Milk and Whey from Goat Milk to Release Biomolecules with Antibacterial Activity
por: Biadała, Agata, et al.
Publicado: (2023)

The proteolytic system of lactic acid bacteria revisited: a genomic comparison
por: Liu, Mengjin, et al.
Publicado: (2010)

Characterization of Lactobacillus from Algerian Goat’S Milk Based on Phenotypic, 16S rDNA Sequencing and their Technological Properties
por: Marroki, Ahmed, et al.
Publicado: (2011)

Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Characterization of the bacteriocin
por: Furtado, Danielle N., et al.
Publicado: (2015)

Editorial: Lactic Acid Bacteria: Microbial Metabolism and Expanding Applications
por: Liu, Jian-Ming, et al.
Publicado: (2021)

An evaluation and partial characterization of a bacteriocin produced by Lactococcus lactis subsp lactis ST1 isolated from goat milk
por: Taheri, Parinaz, et al.
Publicado: (2012)

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
por: Huang, Zhihai, et al.
Publicado: (2020)

Editing of the Proteolytic System of Lactococcus lactis Increases Its Bioactive Potential
por: Huang, Chenxi, et al.
Publicado: (2020)

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
por: Wang, Yaqi, et al.
Publicado: (2021)

Biotransformation of Selenium by Lactic Acid Bacteria: Formation of Seleno-Nanoparticles and Seleno-Amino Acids
por: Martínez, Fernando Gabriel, et al.
Publicado: (2020)

Extracellular Proteolytic Activity and Amino Acid Production by Lactic Acid Bacteria Isolated from Malaysian Foods
por: Toe, Cui Jin, et al.
Publicado: (2019)

Acid‐base disorders in sick goats and their association with mortality: A simplified strong ion difference approach
por: Gomez, Diego E., et al.
Publicado: (2020)

Recovery potential of cavitation-induced injured cells of common spore-forming bacteria in skim milk exposed to ultrasonication
por: Almalki, T.A., et al.
Publicado: (2021)

The Complex Role of Lactic Acid Bacteria in Food Detoxification
por: Petrova, Penka, et al.
Publicado: (2022)

Biotechnological Innovations and Therapeutic Application of Pediococcus and Lactic Acid Bacteria: The Next-Generation Microorganism
por: Peter, Sunday Bulus, et al.
Publicado: (2022)

CRISPR/Cas tools for enhancing the biopreservation ability of lactic acid bacteria in aquatic products
por: Dong, Huina, et al.
Publicado: (2022)

Antagonistic lactic acid bacteria isolated from goat milk and identification of a novel nisin variant Lactococcus lactis
por: Perin, Luana Martins, et al.
Publicado: (2014)

Lactoferrin as an antimicrobial against Salmonella enterica and Escherichia coli O157:H7 in raw milk
por: Biernbaum, Erika N., et al.
Publicado: (2021)

Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk
por: Rubak, Yuliana Tandi, et al.
Publicado: (2022)

Sub-species diversity of Xanthomonas euvesicatoria Bulgarian and Macedonian strains from pepper
por: Vancheva, Taca, et al.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_gg307tmkoq1tkbm9q53h9qnpco