Aims: The aim of this study was to screen lactic acid bacteria (LAB) isolates from fermented Sumbawa mare‘s milk that meet the requirements as starter cultures, and to evaluate the effect of the selected starter culture in improving the organoleptic quality of mare‘s milk fermentation. Methodology and results: The LAB isolates (13 isolates) derived from naturally fermented Sumbawa mare‘s milk were firstly screened for acidification activity. Afterwards, the selected isolates were evaluated for the starter culture criteria such as technological properties (proteolytic test, lipolytic test, and exopolysaccharide production), food safety test (hemolytic test and antibiotic sensitivity test), antimicrobial activity test. The selected culture (...
Background: As lactobacilli possess an antagonistic growth property, therefore they may be used as b...
Twenty-three lactic acid bacteria (LAB) previously isolated from tchapalo process were evaluated as ...
A study was carried out to identify lactic acid bacteria (LAB) isolated from chibuku that would be l...
Background. Raw milk is usually contaminated with pathogenic bacteria. Fermentation of milk is impor...
<em style="color: #29363d; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 14.66666698...
Various artisanal dairy products such as kariesh cheese, Laban Rayeb (a type of fermented fluid milk...
Various artisanal dairy products such as kariesh cheese, Laban Rayeb (a type of fermented fluid milk...
Abstract: Proper selection and balance for starter culture is critical for the manufacture of fermen...
Background: Probiotics are “live microbial cells” that are beneficial for human and animal health. L...
Mare’s milk has good nutrient composition for human being in the form of natural milk or milk produc...
Lactic acid bacteria are known to have probiotic attributes which are beneficial to human. This stud...
Abstract: Aims To test the in vitro probiotic potential and starter culture capacity of lactic acid ...
Background: Fermented dairy products of north-west Himalayas (Himachal Pradesh) are rich sources of ...
Background: Fermented dairy products of north-west Himalayas (Himachal Pradesh) are rich sources of ...
A study was carried out to identify lactic acid bacteria (LAB) isolated from chibuku that would be l...
Background: As lactobacilli possess an antagonistic growth property, therefore they may be used as b...
Twenty-three lactic acid bacteria (LAB) previously isolated from tchapalo process were evaluated as ...
A study was carried out to identify lactic acid bacteria (LAB) isolated from chibuku that would be l...
Background. Raw milk is usually contaminated with pathogenic bacteria. Fermentation of milk is impor...
<em style="color: #29363d; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 14.66666698...
Various artisanal dairy products such as kariesh cheese, Laban Rayeb (a type of fermented fluid milk...
Various artisanal dairy products such as kariesh cheese, Laban Rayeb (a type of fermented fluid milk...
Abstract: Proper selection and balance for starter culture is critical for the manufacture of fermen...
Background: Probiotics are “live microbial cells” that are beneficial for human and animal health. L...
Mare’s milk has good nutrient composition for human being in the form of natural milk or milk produc...
Lactic acid bacteria are known to have probiotic attributes which are beneficial to human. This stud...
Abstract: Aims To test the in vitro probiotic potential and starter culture capacity of lactic acid ...
Background: Fermented dairy products of north-west Himalayas (Himachal Pradesh) are rich sources of ...
Background: Fermented dairy products of north-west Himalayas (Himachal Pradesh) are rich sources of ...
A study was carried out to identify lactic acid bacteria (LAB) isolated from chibuku that would be l...
Background: As lactobacilli possess an antagonistic growth property, therefore they may be used as b...
Twenty-three lactic acid bacteria (LAB) previously isolated from tchapalo process were evaluated as ...
A study was carried out to identify lactic acid bacteria (LAB) isolated from chibuku that would be l...