| dominant lactic acid bacteria and their technological properties isolated from the himalayan ethnic fermented milk products. | ethnic people of the himalayan regions of india, nepal, bhutan and china consume a variety of indigenous fermented milk products made from cows milk as well as yaks milk. these lesser-known ethnic fermented foods are dahi, mohi, chhurpi, somar, philu and shyow. the population of lactic acid bacteria (lab) ranged from 10(7) to 10(8) cfu/g in these himalayan milk products. a total of 128 isolates of lab were isolated from 58 samples of ethnic fermented milk products collected from different places ... | 2007 | 17562218 |
| optimization of culture medium and growth conditions for production of l-arabinose isomerase and d-xylose isomerase by lactobacillus bifermentans. | lactobacillus bifermentans was used to produce the intracellular enzymes l-arabinose isomerase and d-xylose isomerase. various factors of cultivation (temperature, ph, or incubation period) and culture medium composition (mineral salts, carbon and nitrogen source) were studied to select the conditions that maximize production of these enzymes. arabinose isomerase and xylose isomerase activities were 9.4 and 7.24 u/ml, respectively. they were highest at 9 h of cultivation in the optimized medium, ... | 2008 | 18683648 |
| lactobacillus bifermentans sp. nov., nom. rev., an organism forming co(2) and h(2) from lactic acid. | lactobacillus "bifermentans", an organism causing small cracks by gas formation in edam and gouda cheeses, has been isolated and described by pette and van beynum (1943). in this paper the ability of lactobacillus "bifermentans" to carry out homolactic fermentation at high glucose concentrations, as well as its ability to ferment lactate at ph > 4.0 to acetic acid, ethanol, traces of propionic acid, co(2) and h(2) is confirmed. in addition, several biochemical characteristics are determined. in ... | 1983 | 23194739 |