Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging

¾ To identify metabolic/growth differences between the lactic acid bacteria (Enterococcus faecalis, Lactococcus lactis, Streptococcus pyogenes) at varying growth rates and pH

Short‐ term effects of dietary soybean meal and lactic acid bacteria on the intestinal morphology and microbiota of Atlantic salmon (Salmo salar).. PCR-TTGE analysis of

Stool samples were analysed for SCFA (acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, and isovaleric acid) with gas chromatography and reported as mmol/l

It is evident that certain prebiotics, and antimicrobials produced by lactic acid bacteria (LAB), can shape the composition of the gut microbiota and its metabolic activities to

Occurrence of beer spoilage lactic acid bacteria in craft beer production. Van vuuren HJJ, Loos MA, Louw HA,

Lactic acid bacteria (LAB) play a crucial role in cheese production and ripening, influencing all main characteristics of the cheese such are texture,

Clone VIII/1 separated from the other pollen samples based on its high content of many compounds (ellagic acid, cinnamic acid, aesculetin, coniferyl aldehyde, naringin,

Three organically produced blueberry cultivars were characterized by higher amounts of p-hydroxybenzoic acid, quercetin, kaempferol, p-coumaric acid, aesculin, ferulic acid,