1 janv. 1999 ripening of Comté the numbers of thermophilic lactic acid bacteria decreased continuously
All in all more than 400 species of lactic acid bacteria Gram and Interactions between propionic acid bacteria and thermophilic lac- tic acid bacteria.
1 janv. 2012 teaching and research institutions in France or ... certain strains of thermophilic lactobacilli and propionic acid bacteria Maillard.
1 janv. 2010 annually in Europe with France and ... ria occur
produced methylbutyric acids concomitantly with acetic and propionic acids different combinations of thermophilic lactic starters.
5 févr. 2019 LAB: Lactic acid bacteria ... metabolic interactions between microorganisms are of prime ... thermophilic sulfur-dependent bacteria.
of France at different periods of the year. produced by the thermophilic lactic bacteria ... to produce propionic and acetic acids from lactate.
1 janv. 1995 teaching and research institutions in France or abroad or from public or private ... acidifying activity of thermophilic lactic acid bac-.
1 déc. 2021 teaching and research institutions in France or ... fermentation of soy juice by lactic acid bacteria (LAB) to produce a yogurt-type ...
1 janv. 1995 produced by the thermophilic lactic bacteria into propionic and acetic acids and CO2. (Langsrud and Reinbold 1973). Their devel-.
Interactions between lactic and propionic acid bacteria PG Piveteau 1 S Condon 1 TM Cogan 2 1 oepartment of Microbiology University College Cork; e National oairy Products Centre Teagasc Fermoy Ireland 5ummary - ln sorne cheeses propionic acid bacteria (PAB) ferment lactate to propionate acetate and
L'étude présentée a porté sur l'interaction entre les bactéries propioniques (BP) et 23 levains lactiques 30 de leurs souches isolées 36 souches isolées de produits laitiers fabriqués hors de la Suisse une cul- ture de S thermophilusainsi que la flore naturelle de deux laits de mélange
ucts and the commensal interactions with lactic acid bacteria make propionic acid bacteria promising for use in fermentation processes and the production of various functional products [13 14] The goal of this work was to develop a combined starter culture based on lactic acid and propionic acid bacteria and to study the functional properties
IMPORTANCE Interactions of lactic acid bacteria (LAB) are often studied in association with yeasts or propionibacteria in various fermented food products, and the mechanisms underlying their interactions are being quite well characterized. Concerning interactions between LAB, they have mainly been investigated to test antagonistic interactions.
The thermophilic lactic acid bacteria are best known for their role in yoghurt-type products and as ripening agents in Swiss-type and Italian cheeses. There are now several studies, which show the broad spectrum of strains used for the manufacture of a great variety of products and which point to an interesting pool of potentially useful starters.
We have previously shown that consumption of Propionibacterium freudenreichiiby humans increased the amount of this probiotics in feces but also increased the total short chain fatty acids to a concentration of 50 mM [48]. These propionibacterial metabolites produced in vivo in the gut [22, 49, 50] accordingly trigger apoptosis [3]
The results suggest that lacticin 3147 is a pore-forming bacteriocin which acts on a broad range of gram-positive bacteria, including Listeria monocytogenes, and Bacillus subtilis.