Copertina

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

Fuente: Redalyc

Salvato in:

Dettagli Bibliografici
Autore principale:	Francia Elena Valencia-García
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Universidad Nacional de Colombia 2018
Soggetti:	Ingeniería Kinetic growth Lactic acid bacterial Traditional fermented foods
Accesso online:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi

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

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

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

Antimicrobial properties of lactic acid bacteria isolated from Uruguayan artisan cheese
di: Martín FRAGA COTELO
Pubblicazione: (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
di: María de Lourdes PÉREZ-CHABELA
Pubblicazione: (2008)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Kvasný průmysl
Pubblicazione: (2019)

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

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

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

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

Silage quality and bacterial diversity of silages inoculated with Listeria monocytogenes and Lacticaseibacillus paracasei_6714
di: Natalia Barboza
Pubblicazione: (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
di: Kunene N.F., Geornaras I., Holy A.V. and Hastings J.W
Pubblicazione: (2000)

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

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

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

A functional food: a traditional Tarhana fermentation
di: Merih KIVANÇ
Pubblicazione: (2017)

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

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

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

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

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

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

Peptide separation of commercial fermented milk during refrigerated storage
di: Luis Guillermo GONZÁLEZ-OLIVARES
Pubblicazione: (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
di: Dıdınen, B.I., et al.
Pubblicazione: (2016)

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