The ability of twelve strains belonging to three Leuconostoc species (Leuconostoc mesenteroides, Leuconostoc lactis and Leuconostoc pseudomesenteroides) to grow under diverse sub-lethal technological stress conditions (cold, acidic, alkaline and osmotic) was evaluated in MRS broth. Two strains, Leuconostoc lactis Ln N6 and Leuconostoc mesenteroides Ln MB7, were selected based on their growth under sub-lethal conditions, and volatile profiles in RSM (reconstituted skim milk) at optimal and under stress conditions were analyzed. Growth rates under sub-lethal conditions were strain- and not species-dependent. Volatilomes obtained from the two strains studied were rather diverse. Particularly, Ln N6 (Ln. lactis) produced more ethanol and acetic...
In this study we tested 39 Lactococcus lactis strains isolated from diverse habitats for their robus...
Bacteria can encounter a variety of physical conditions during their life, Bacterial cells are able ...
Aims: Lactobacillus plantarum is a lactic acid bacterium involved in the production of many fermente...
A systematic study about the intrinsic resistance of 29 strains (26 autochthonous and 3 commercial o...
The effects of several chemico-physical factors (pH, SO 2, and ethanol concentration) on the growth ...
The effect of high pressure homogenization (HPH) with respect to a traditional heat treatment on the...
[Background] Lactococcus lactis is the main component of the mesophilic starters used in cheese manu...
In general, it is believed that fermentation by yeast under harsh industrial conditions, especially ...
The effect of high pressure homogenization (HPH) with respect to a traditional heat treatment on the...
The capacity of lactic acid bacteria to produce exopolysaccharides (EPS) conferring microorganisms a...
BACKGROUND: During industrial fermentation of lignocellulose residues to produce bioethanol, microor...
Contains fulltext : 171546.pdf (publisher's version ) (Open Access)Recently, we de...
Background: During industrial fermentation of lignocellulose residues to produce bioethanol, micro...
Saccharomyces cerevisiae is the organism of choice for many food and beverage fermentations because ...
Sixty-three strains of the taxonomically related species Lactobacillus plantarum subsp. plantarum, L...
In this study we tested 39 Lactococcus lactis strains isolated from diverse habitats for their robus...
Bacteria can encounter a variety of physical conditions during their life, Bacterial cells are able ...
Aims: Lactobacillus plantarum is a lactic acid bacterium involved in the production of many fermente...
A systematic study about the intrinsic resistance of 29 strains (26 autochthonous and 3 commercial o...
The effects of several chemico-physical factors (pH, SO 2, and ethanol concentration) on the growth ...
The effect of high pressure homogenization (HPH) with respect to a traditional heat treatment on the...
[Background] Lactococcus lactis is the main component of the mesophilic starters used in cheese manu...
In general, it is believed that fermentation by yeast under harsh industrial conditions, especially ...
The effect of high pressure homogenization (HPH) with respect to a traditional heat treatment on the...
The capacity of lactic acid bacteria to produce exopolysaccharides (EPS) conferring microorganisms a...
BACKGROUND: During industrial fermentation of lignocellulose residues to produce bioethanol, microor...
Contains fulltext : 171546.pdf (publisher's version ) (Open Access)Recently, we de...
Background: During industrial fermentation of lignocellulose residues to produce bioethanol, micro...
Saccharomyces cerevisiae is the organism of choice for many food and beverage fermentations because ...
Sixty-three strains of the taxonomically related species Lactobacillus plantarum subsp. plantarum, L...
In this study we tested 39 Lactococcus lactis strains isolated from diverse habitats for their robus...
Bacteria can encounter a variety of physical conditions during their life, Bacterial cells are able ...
Aims: Lactobacillus plantarum is a lactic acid bacterium involved in the production of many fermente...