Microbiological Quality and Proximate Composition of Bakasang Laor, a Traditional Fermented Fishery Product in Maluku

Autor: Ferymon Mahulette, Tri Santi Kurnia

Publikováno v: Biosaintifika: Journal of Biology & Biology Education, Vol 12, Iss 1, Pp 64-69 (2020)

Bakasang laor is one of the traditional fermented fishery products in Maluku, Indonesia. There are two types of bakasang laor, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material has never been d

Externí odkaz: https://doaj.org/article/41067463bcef4275b799c346d4b62e86

Change of Microbiological Properties of Strawberry and Apricot Flavored Kefir During Storage

Autor: Dilek Say, Nuray Güzeler, Hasan Tangüler

Publikováno v: Volume: 7, Issue: 2 306-311
Academic Platform-Journal of Engineering and Science

Kefir, kefir tanelerinde bulunan laktik asit bakterileri (LAB), maya ve asetik asit bakterilerinin sütteki metabolik faaliyetisonucu elde edilen içilebilir nitelikte fermente süt ürünüdür. Son yıllarda tüketici taleplerinde değişiklikler m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18a57a5152d7ae2883dcf130d33d73f5
https://dergipark.org.tr/tr/pub/apjes/issue/40960/474916

Aislamiento de Bacterias Ácido Lácticas a partir del Tracto Digestivo del Lechón

Autor: Sánchez Súarez, Héctor, Domínguez, Fredy Fabián, Ochoa Mogollón, Gloria, Alfaro Aguilera, Rubén

Publikováno v: Revista de Investigaciones Veterinarias del Perú, Volume: 28, Issue: 3, Pages: 730-736, Published: JUL 2017
Revista de Investigaciones Veterinarias del Perú; Vol 28 No 3 (2017); 730-736
Revista de Investigaciones Veterinarias del Perú; Vol. 28 Núm. 3 (2017); 730-736

The aim of the study was to isolate and identify native lactobacillus microorganisms from the digestive tract of piglets with the possibility of using them for the improvement of the productive performance of piglets. Samples were cultured and purifi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5d9f9c20557b7ba18f140fbaa20d8e9a
http://www.scielo.org.pe/scielo.php?script=sci_arttext&pid=S1609-91172017000300027&lng=en&tlng=en

Ağız Mikrobiyotasından İzole Edilen Lactobacillus brevis ile Laktik Asit Üretimi

Autor: TOPTAŞ, Yağmur, AKÇA, Gülçin, ÇABUK, Ahmet

Publikováno v: Volume: 73, Issue: 1 1-7
European Journal of Biology

Lactic acid is used in various industrial areas such as the food, pharmaceutical, textile and other chemicalindustries. In this study, 49 lactic acid bacteria were isolated from oral microbiota of voluntary patients.These isolates were screened for t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::33f51d7d48d1901e1870344ece2f0b93
https://dergipark.org.tr/tr/pub/iufsjb/issue/9061/112993

Antagonistic Effects of Some Lactobacilli On Some Gram-Negative Bacteria

Autor: ÇADIRCI, Bilge, CITAK, Sumru

Publikováno v: Volume: 23, Issue: 2 119-123
Gazi University Journal of Science

Three lactobacilli strains were examined for the inhibitory activity against some gram-negative bacteria with a comparison of well diffusion and spot on lawn method. The inhibitory activity of lactobacilli under spot on lawn method showed significant

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::94c07f32ae92a2c487cb0adfea1accf4
https://dergipark.org.tr/tr/pub/gujs/issue/7386/96881