Cover Image

Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño”

Fuente: Redalyc

Saved in:

Bibliographic Details
Main Author:	Francia Elena Valencia-García
Format:	Artículo científico
Language:	en
Published:	Universidad Nacional de Colombia 2018
Subjects:	Ingeniería Kinetic growth Lactic acid bacterial Traditional fermented foods
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Optimization of fermentation process conditions for chili pepper (Capsicum frutescens) fruit using Response Surface Methodology
by: Carlos Vegas
Published: (2018)

Silage production from agro-industrial by-products fermented with lactic acid bacteria isolated from the marine environment
by: Franco M. Sosa
Published: (2025)

Valorization of acid whey through processing as a substrate for lactic fermentation
by: Juan Carlos González-Téllez
Published: (2024)

Antimicrobial properties of lactic acid bacteria isolated from Uruguayan artisan cheese
by: Martín FRAGA COTELO
Published: (2013)

Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages
by: María de Lourdes PÉREZ-CHABELA
Published: (2008)

Purification of lactic acid obtained from a fermentative process of cassava syrup using ion exchange resins
by: Joan Quintero
Published: (2012)

Application of ultrafiltration and electrodialysis techniques in lactic acid removal from whey solutions
by: Renata Oberherr
Published: (2019)

Characterization of lactic acid bacteria isolated from traditional Ecuadorian fermented foods
by: Linda Guamán
Published: (2014)

Biotechnological valorization of agro industrial and household wastes for lactic acid production
by: Juliana Romo-Buchelly
Published: (2019)

Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology
by: Latife Betul Gul
Published: (2022)

Growth ability, microbial activity and susceptibility to antimicrobials of two strains of Pediococcus pentosaceus, candidates to probiotic
by: Yaneisy García Hernández
Published: (2017)

Development of shelf-stable brined vegetables by lactic acid fermentation
by: Suresh E. R.
Published: (2008)

LACTIC ACID PRODUCTION BY Lactobacillus sp. FROM BIODIESEL DERIVED RAW GLYCEROL
by: Yessica Prada-Palomo
Published: (2012)

Caracterización de cultivos iniciadores en productos cárnicos. Parte 2
by: Beldarraín, T., et al.
Published: (2008)

Determination of citric and oxalic acid in fungi fermentation broth through HPLC-DAD and solid-phase extraction
by: Laura Trujillo-Vargas
Published: (2020)

Growth ability, microbial activity and susceptibility to antimicrobials of two strains of Pediococcus pentosaceus, candidates to probiotic
by: Yaneisy García-Hernández
Published: (2017)

Producción biotecnológica de ácido láctico: estado del arte
by: L. Serna Cock
Published: (2005)

Application of silver nanoparticles to reduce bacterial growth on leather for footwear manufacturing
by: M. Maldonado-Vega
Published: (2021)

Assessment of immobilized cell reactor and microbial fuel cell for simultaneous cheese whey treatment and lactic acid/electricity production
by: Ghasemi, Mostafa, et al.
Published: (2017)

Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum
by: Aloisio Henrique Pereira de Souza
Published: (2013)

Kvasný průmysl
Published: (2019)

Functional, nutritional, and technological potential of quinoa through lactic acid fermentation: a review
by: Ruth M. Benavides Guevara
Published: (2023)

Effects of Processing Degradation on Properties of Poly (Lactic Acid) Composites Based on Montmorillonite and Sepiolite
by: Carmen Rosales
Published: (2017)

pRS4: un vector de clonación idóneo para bacterias ácidolácticas de uso alimentario
by: J. M. Mesas
Published: (2006)

Physicochemical and sensory characteristics of Coppa with Bifidobacterium animalis ssp. Lactis (BB12) probiotic
by: Vitória Polli Camargo
Published: (2021)

Silage quality and bacterial diversity of silages inoculated with Listeria monocytogenes and Lacticaseibacillus paracasei_6714
by: Natalia Barboza
Published: (2023)

Characterization and Determination of Origin of Lactic Acid Bacteria from a Sorghum-Based Fermented Weaning Food by Analysis of Soluble Proteins and Amplified Fragment Length Polymorphism Fingerprinting
by: Kunene N.F., Geornaras I., Holy A.V. and Hastings J.W
Published: (2000)

Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture
by: Mónica María Durango Zuleta
Published: (2023)

Large-scale fermentation of Lactiplantibacillus pentosus 292 for the production of lactic acid and the storage strategy based on molasses as a preservative.
by: Chen, Xing, et al.
Published: (2025)

Isolation and Expression of Lactate Dehydrogenase Genes from Rhizopus Oryzae
by: Skory Christopher D
Published: (2000)

A functional food: a traditional Tarhana fermentation
by: Merih KIVANÇ
Published: (2017)

Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1
by: Moisés Tomás Ngome
Published: (2017)

Molecular Diversity within Lactobacillus helveticus as Revealed by Genotypic Characterization
by: Giraffa G., Gatti M., Rossetti L., Senini L. and Neviani E
Published: (2000)

Biochemical and Physiological Responses in Sedentary Subjects During the Evaluation of Maximum Oxygen Uptake
by: Jesús León Lozada Medina
Published: (2023)

Lytic bacteriophages in Veterinary Medicine: a therapeutic option against bacterial pathogens?
by: C Borie
Published: (2014)

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice
by: Wilma Aparecida SPINOSA
Published: (2015)

UNSTRUCTURED KINETIC MODEL OF BATCH FERMENTATION OF USP GLYCEROL FOR LACTIC ACID PRODUCTION
by: Jimy-Alexander Gamboa-Rueda
Published: (2015)

Peptide separation of commercial fermented milk during refrigerated storage
by: Luis Guillermo GONZÁLEZ-OLIVARES
Published: (2014)

Effect of lactic acid bacteria and the potential probiotic Hafnia alvei on growth and survival rates of narrow clawed crayfish (Astacus leptodactylus Esch., 1823) stage II juveniles
by: Dıdınen, B.I., et al.
Published: (2016)

Effect of Palmito cheese processing on sensory characteristics and degree of liking
by: Andrea Marín-Fonseca
Published: (2023)