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Fermentation of Shrimp Biowaste under Different Salt Concentrations with Amylolytic and Non-Amylolytic Lactobacillus Strains for Chitin Production
chitin chitosan biopolymers
2009/3/13
Fermentation of shrimp biowaste was conducted with two Lactobacillus plantarum strains at pH=6.0 under various salt concentrations. The non-amylolytic strain L. plantarum 541 and amylolytic strain L. ...
Screening of Lactic Acid Bacteria for Bile Salt Hydrolase Activity
bile salt hydrolase lactic acid bacteria screening
2008/3/31
Bile salt hydrolysis is an important metabolic reaction in the bile salt metabolism of mammals. This reaction has a facilitating effect for bile salt excretion but can also be involved in various illn...
Effect of Salt and Chymosin on the Physico-Chemical Properties of Feta Cheese During Ripening
Feta cheese salt rennet
2008/3/28
The physico-chemical properties during ripening of Feta cheese made from bovine milk were monitored at 7-d intervals for 63 d. Samples were analyzed for moisture, fat, protein and ash contents, salt u...
Bile Salt Hydrolase Activity of Three Strains of Lactobacillus acidophilus
Lactobacillus acidophilus bile salt hydrolase deconjugation
2008/3/28
Three strains of Lactobacillus acidophilus, two from human intestinal origin (016 and L1) and one from porcine intestinal origin (ATCC 43121), were tested for their bile salt deconjugation activity. T...
Measurement of Bile Salt Hydrolase Activity from Lactobacillus acidophilus Based on Disappearance of Conjugated Bile Salts
bile salt hydrolase Lactobacillus acidophilus sodium taurocholate sodium glycocholate
2008/3/28
Bile salt hydrolase activity of Lactobacillus acidophilus was measured based on the disappearance of sodium glycocholate and sodium taurocholate from the reaction mixture using HPLC. The amount of sod...
Bile Salt Deconjugation and Cholesterol Removal from Media by Lactobacillus casei
Lactobacillus acidophilus Lactobacillus casei bile salt deconjugation cholesterol
2008/3/28
Lactobacillus casei N19 and E5 and Lactobacillus acidophilus L1 and ATCC 43121 were compared for their ability to deconjugate bile salts and remove cholesterol from MRS broth during growth at pH 6.0 a...
Properties of Gels Induced by Heat, Protease, Calcium Salt, and Acidulant from Calcium Ion-Aggregated Whey Protein Isolate
aggregation of whey proteins gelation microstructure calcium
2008/3/28
Gelation that was induced by heat, protease, calcium salt, or acidulant from a solution of Ca2+- aggregated whey protein was investigated by analyses of the rheological, textural, and microstructural ...
Influence of Salt on the Quality of Reduced Fat Cheddar Cheese
reduced fat cheese salt quality cheese
2008/3/28
Cream was homogenized in a two-stage homogenizer (17.25 MPa in the first stage and 3.43 MPa in the second stage); blended with skim milk to produce milk containing 1.25% fat, which was pasteurized (63...
Freezing Qualities of Cheddar-Type Cheeses Containing Varied Percentages of Fat, Moisture, and Salt
Cheddar cheese freezing composition sensory properties
2008/3/22
Eighteen compositions of Cheddar-type cheeses, manufactured to attain three moisture percentages (low, normal, and high), three fat percentages (low, normal, and high), and two salt percentages (low a...