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Fish is a well-known source of proteins, minerals, fat-soluble vitamins, antioxidants and other bio-active ingredients. Fish and its processing by-products are relatively cheap raw materials however s...
Eight isolates of Lactococcus lactis subsp. lactis were isolated and identified by phenotypic and molecular characterisation out of 23 isolates of lactic acid bacteria (LAB) from different dairy and n...
Great interest in functional products containing bacterial strains displaying health-promoting properties is expressed worldwide and is as a result connected with a demand for developing new probiotic...
Bacteriocin producing Lactobacillus lactis strain isolated from marine environment, showed broad range of antibacterial activity against some major food borne pathogens. Maximum bacteriocin production...
The aim of this study was to characterize the sensory properties and taste compounds of the fermented milk (FM) produced by two species of lactic acid bacteria, Lactococcus lactis and Streptococcus th...
Several preparation methods of crude extracts of yeasts were compared in order to obtain a good recovery of intracellular proteins and a sample quality suitable for further chromatographic analysis as...
A vancomycin-resistant Lactococcus lactis isolate 1A-1 from a competitive exclusion (CE) product contained plasmid-encoded vanA, B, C1, and C2/3 genes. The L. lactis 1A-1 conjugatively transferred the...

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