Keywords: باکتری‌های اسیدلاکتیک; fermented shrimp; Lactic Acid Bacteria; Pediococcus halophilus [(Mees 1934) Collins et al.; 1993]; Pediocuccus dextrinicus (Mees 1934); ronto
مقالات ISI باکتری‌های اسیدلاکتیک (ترجمه نشده)
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Keywords: باکتری‌های اسیدلاکتیک; Salami; Cinisara breed; Lactic acid bacteria; Starter culture; Meat fermentation
Keywords: باکتری‌های اسیدلاکتیک; Horse; Zebra; Smoked; Fermented; Lactic acid bacteria; Staphylococci, enterobacteria;
Keywords: باکتری‌های اسیدلاکتیک; Lactobacillus plantarum; Technological stress; Lactic acid bacteria; Cell adaptation
Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruits
Keywords: باکتری‌های اسیدلاکتیک; Lactic acid bacteria; Xuan Mugua; Tannins; Fermentation-like;
Determination of the effect of exopolysaccharide (EPS) from Lactobacillus brevis E25 on adhesion of food powders on the surfaces, using the centrifuge technique
Keywords: باکتری‌های اسیدلاکتیک; Adhesion; Exopolysaccharide; Lactic acid bacteria; Seasoning powder; Centrifuge;
Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains
Keywords: باکتری‌های اسیدلاکتیک; Soy protein isolate; Lactic acid bacteria; IgE reactivity; Electrophoresis; Fourier transform infrared spectroscopy;
Detoxification of aflatoxin B1 by lactic acid bacteria and hydrated sodium calcium aluminosilicate in broiler chickens
Keywords: باکتری‌های اسیدلاکتیک; Aflatoxin; Broiler chickens; Detoxification; Hydrated sodium calcium aluminosilicate; Lactic acid bacteria;
Does gamma-aminobutyric acid have a potential role on the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571?
Keywords: باکتری‌های اسیدلاکتیک; Gamma-aminobutyric acid; Saclofen; Fermented milk; Lactococcus lactis; Antihypertensive effect; LAB; lactic acid bacteria; GABA; γ-Aminobutyric acid; SHR; spontaneously hypertensive rats; ACE; angiotensin converting enzyme; SBP; systolic blood pressure;
Healthy and safe Korean traditional fermented foods: kimchi and chongkukjang
Keywords: باکتری‌های اسیدلاکتیک; Bacillus sp.; Chongkukjang; Kimchi; Lactic acid bacteria; Starter culture;
Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute
Keywords: باکتری‌های اسیدلاکتیک; PBMS; plant-based milk substitutes; QBMS; quinoa-based milk substitute; Milk substitute; Lactic acid bacteria; Quinoa; Sugar reduction; Mannitol; Glycaemic index;
Pharmaceutical significance of Leuconostoc mesenteroides KS-TN11 isolated from Nile Tilapia, Oreochromis niloticus
Keywords: باکتری‌های اسیدلاکتیک; Lactic acid bacteria; Antimicrobial; Fish microflora; Anti-diabetic;
Mechanism of gamma-aminobutyric acid (GABA) production by a lactic acid bacterium in yogurt-sake
Keywords: باکتری‌های اسیدلاکتیک; UPLC; Ultra-performance liquid chromatography; GABA; gamma-aminobutyric acid; OPA; o-phthalaldehyde; NBC; N-tert-butyloxycarbonyl-l-cysteine; Gamma-aminobutyric acid (GABA) production; Lactic acid bacteria; Yogurt-sake; GABA-enriched food;
Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains
Keywords: باکتری‌های اسیدلاکتیک; LAB; lactic acid bacteria; MLF; malolactic fermentation; AF; alcoholic fermentations; MAC; malic acid consumption; HS-SPME; headspace solid phase microextraction; L. plantarum; O. oeni; Pinot noir wine; Flavor; Malic acid;
Evaluation of leader peptides that affect the secretory ability of a multiple bacteriocin transporter, EnkT
Keywords: باکتری‌های اسیدلاکتیک; Lactic acid bacteria; Bacteriocin; Enterocin; ABC transporter; Leader peptide;
Quantification of Lactobacillus paracasei viable cells in probiotic yoghurt by propidium monoazide combined with quantitative PCR
Keywords: باکتری‌های اسیدلاکتیک; Propidium monoazide (PubChem CID: 3035529); Lactic acid bacteria; Quantitative PCR; Bacterial enumeration; Propidium monoazide; PMA-qPCR;
Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity
Keywords: باکتری‌های اسیدلاکتیک; AcOH; glacial acetic acid; CA; caffeic acid; 3-CQA; 3-O-caffeoylquinic acid; CAA; cellular antioxidant activity; CGA; chlorogenic acid; CMHP; cumene hydroperoxide; 1,5-diCQA; 1,5-O-dicaffeoylquinic acid; 3,4-diCQA; 3,4-O-dicaffeoylquinic acid; 3,5-diCQA;
Use of wheat straw biomass in production of L-lactic acid applying biocatalysis and combined lactic acid bacteria strains belonging to the genus Lactobacillus
Keywords: باکتری‌های اسیدلاکتیک; Biocatalysis; Lactobacillus; Lactobacillus delbrueckii subsp. bulgaricus; Lactic acid; Lactic acid bacteria; Wheat straw;
Toxicity reduction of ochratoxin A by lactic acid bacteria
Keywords: باکتری‌های اسیدلاکتیک; Lactic acid bacteria; Ochratoxin A; Biotechnological degradation; In vitro gastrointestinal digestion;
Long-term administration of pDC-Stimulative Lactococcus lactis strain decelerates senescence and prolongs the lifespan of mice
Keywords: باکتری‌های اسیدلاکتیک; Lactic acid bacteria; Plasmacytoid dendritic cells; Senescence; Skin;
Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1
Keywords: باکتری‌های اسیدلاکتیک; Lactic acid bacteria; Quinoa; Exopolysaccharide; Plant-based milk;
A comparative study of procedures for binding of aflatoxin M1 to Lactobacillus rhamnosus GG
Keywords: باکتری‌های اسیدلاکتیک; Aflatoxin M1; Lactic acid bacteria; L. rhamnosus GG; Milk;
Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing
Keywords: باکتری‌های اسیدلاکتیک; Lactic acid bacteria; Bacterial diversity; Tocosh; High throughput sequencing (HTS); Biotechnological potential; Sucrose (PubChem CID: 5988); Calcium phytate (PubChem CID: 24495); Sodium phytate (PubChem CID: 66391); Riboflavin (PubChem CID: 493570); Foli
Vagococcus teuberi sp. nov., isolated from the Malian artisanal sour milk fènè
Keywords: باکتری‌های اسیدلاکتیک; Vagococcus teuberi sp. nov.; Lactic acid bacteria; Spontaneous fermentation; Sour milk; Fènè; Mali;
A selective medium for the enumeration and differentiation of Lactobacillus delbrueckii ssp. bulgaricus
Keywords: باکتری‌های اسیدلاکتیک; Lactobacillus bulgaricus; selective medium; mixed culture; lactic acid bacteria; fermented food;
Characterization of semipurified enterocins produced by Enterococcus faecium strains isolated from raw camel milk
Keywords: باکتری‌های اسیدلاکتیک; lactic acid bacteria; listeriosis; enterocin; camel milk;
Irish Cheddar cheese increases glucagon-like peptide-1 secretion in vitro but bioactivity is lost during gut transit
Keywords: باکتری‌های اسیدلاکتیک; AA; amino acid; AEBSF; 4-(2-Aminoethyl)benzenesulfonyl fluoride hydrochloride; BCA; bicinchoninic acid; CCK; cholecystokinin; DMEM; Dulbecco's modified eagle medium; DPP-IV; dipeptidyl peptidase IV; GC; gas chromatography; GLP-1; glucagon-like peptide-1
Tadpoles fed supplemented diet with probiotic bacterium isolated from the intestinal tract of bullfrog Lithobates catesbeianus: Haematology, cell activity and electron microscopy
Keywords: باکتری‌های اسیدلاکتیک; Lithobates catesbeianus; Lactic acid bacteria; Pathogen inhibition; Gut colonization; TEM; SEM;
Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese
Keywords: باکتری‌های اسیدلاکتیک; Functional food; Conjugated linoleic acid; CLA; Lactic acid bacteria; Lactobacillus plantarum; Probiotics;
Isolation and identification of histamine-producing Enterobacteriaceae from Qu fermentation starter for Chinese rice wine brewing
Keywords: باکتری‌های اسیدلاکتیک; Enterobacteriaceae; Qu fermentation starter; Histamine; Chinese rice wine; RAPD; Lactic acid bacteria;
Valorization of okara oil for the encapsulation of Lactobacillus plantarum
Keywords: باکتری‌های اسیدلاکتیک; ζ potential; zeta potential; Ä; polydispersity index; MRS; de Man, Rogosa, Sharpe broth; CFU; colony forming units; PBS; phosphate buffer saline; O/W; oil-in-water; ds; dried sample; aw; water activity; ANOVA; Analysis of variance; Lactic acid bacteria;
The construction of recombinant Lactobacillus casei expressing BVDV E2 protein and its immune response in mice
Keywords: باکتری‌های اسیدلاکتیک; μg; microgram; μL; microliter; ANOVA; analysis of variance; bp; base pair; BSA; bovine serum albumin; BVDV; bovine viral diarrhea virus; CFU; colony forming units; Ct; cycle threshold; CVCC; China Catalogue of Veterinary Cultures; DMEM; Dulbecco's modif
NMR- and GC/MS-based metabolomic characterization of sunki, an unsalted fermented pickle of turnip leaves
Keywords: باکتری‌های اسیدلاکتیک; Metabolomics; Fermented foods; Lactic acid bacteria; Lactobacillus; Brassica;
Analysis of technological and probiotic properties of Algerian L. mesenteroides strains isolated from dairy and non-dairy products
Keywords: باکتری‌های اسیدلاکتیک; Leuconostoc mesenteroides; Technological properties; Dextran; Metabolic study; Probiotic properties; Zebrafish; CDMS; CDM define medium lacking glucose and supplemented with sucrose; cfu; colony forming unit; CO2; carbon dioxide; EDTA; ethylenediaminetetr
Comparative genomics of Lactobacillus curvatus enables prediction of traits relating to adaptation and strategies of assertiveness in sausage fermentation
Keywords: باکتری‌های اسیدلاکتیک; Lactic acid bacteria; Lactobacillus curvatus; Pan-, accessory-, core-genome; Comparative genomics; Assertiveness; Competiveness; Raw fermented sausages;
Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes
Keywords: باکتری‌های اسیدلاکتیک; Wine; Sour rot; Botrytis; Massive sequencing; Lactic acid bacteria; Acetic acid bacteria;
Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber
Keywords: باکتری‌های اسیدلاکتیک; Lactic Acid (PubChem CID: 612); Fucose (PubChem CID: 17106); Trehalose (PubChem CID: 7427); Gentiobiose (PubChem CID: 441422); Cellobiose (PubChem CID: 10712); Inulin (PubChem CID: 18772499); Arabinose (PubChem CID: 66308); Xylose (PubChem CID: 644160); R
Lactic acid bacteria-fermented product of green tea and Houttuynia cordata leaves exerts anti-adipogenic and anti-obesity effects
Keywords: باکتری‌های اسیدلاکتیک; Lactic acid bacteria; Green tea; Houttuynia cordata leaf; Anti-adipogenesis; Anti-obesity;
A functional and genetic overview of exopolysaccharides produced by Lactobacillus plantarum
Keywords: باکتری‌های اسیدلاکتیک; EPS; exopolysaccharides; SDM; semi-defined medium; MRS; deMan Rogosa Sharpe; Gtf; glycosyl transferase; Act; acyltransferase; CPS; capsular polysaccharide; SPS; slime polysaccharide; LAB; lactic acid bacteria; TNF; tumor necrosis factor; IL; interleukin;
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification
Keywords: باکتری‌های اسیدلاکتیک; LAB; lactic acid bacteria; hS; hemp sourdough; WSE; water/salt-soluble extracts; TTA; total titratable acidity; DY; dough yield; FQ; fermentation quotient; TFAA; total free amino acids; hSS; hemp selected sourdough; wSS; wheat selected sourdough; CT0; not
Purification and characterization of β-galactosidase from probiotic Pediococcus acidilactici and its use in milk lactose hydrolysis and galactooligosaccharide synthesis
Keywords: باکتری‌های اسیدلاکتیک; β-galactosidase; Probiotic; Milk lactose; P. acidilactici; Lactic acid bacteria; Galactooligosaccharide;
Inhibition of herpes simplex virus 1 (HSV-1) and poliovirus (PV-1) by bacteriocins from lactococcus lactis subsp. lactis and enterococcus durans strains isolated from goat milk
Keywords: باکتری‌های اسیدلاکتیک; Lactic acid bacteria; Bacteriocins; Antiviral activity; Herpes virus; Poliovirus;
Characterization, antioxidant and immunomodulatory potential on exopolysaccharide produced by wild type and mutant Weissella confusa strains
Keywords: باکتری‌های اسیدلاکتیک; Exopolysaccharide; Immunomodulatory; Antioxidant; Immunoglobulin; Lactic acid bacteria;
Modification of IgE binding to αS1-casein by proteolytic activity of Enterococcus faecium isolated from Iranian camel milk samples
Keywords: باکتری‌های اسیدلاکتیک; Cow's milk allergy; Casein; Lactic acid bacteria; Protein hydrolysis; Competitive ELISA; Enterococcus faecium;
Effects of dietary supplementation of four strains of lactic acid bacteria on growth, immune-related response and genes expression of the juvenile sea cucumber Apostichopus japonicus Selenka
Keywords: باکتری‌های اسیدلاکتیک; Apostichopus japonicus; Lactic acid bacteria; Aquaculture; Innate immunity;
Chemical composition and antimicrobial activity of essential oils from Cuminum cyminum L. collected in different areas of Morocco
Keywords: باکتری‌های اسیدلاکتیک; Cumin essential oil; Antimicrobial activity; Lactic acid bacteria; Yeast; γ-terpinen-7-al; Cumin aldheyde;
Molecular detection and quantification of viable probiotic strains in animal feedstuffs using the commercial direct fed microbial Lactobacillus animalis NP51 as a model
Keywords: باکتری‌های اسیدلاکتیک; Direct fed microbial; Lactic acid bacteria; Probiotic; Cattle; Feedstuffs; Molecular detection and quantification; mRNA; Viable cells;
Strategic ultrasound-induced stress response of lactic acid bacteria on enhancement of β-glucosidase activity for bioconversion of isoflavones in soymilk
Keywords: باکتری‌های اسیدلاکتیک; Stress response; Lactic acid bacteria; Ultrasound; β-glucosidase; Soymilk;
Structural basis of the impact of microwave drying on survival and shelf life of Lactobacillus paracasei
Keywords: باکتری‌های اسیدلاکتیک; Microwave drying; Freeze drying; Lactic acid bacteria; Micro-structure; Scanning electron microscopy;
Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3â¯Â±â¯1â¯Â°C
Keywords: باکتری‌های اسیدلاکتیک; Pediococcus acidolactici; Lactobacillus plantarum; Lactic acid bacteria; Laurel; Laurus nobilis; Thyme; Thymus vulgaris;