نمایش نتایج جستجو برای
کلمات کلیدی: lactic acid
موارد یافت شده: 46
1 - Exopolysaccharides isolated from fermented milk-associated lactic acid bacteria and applied to produce functional value-added probiotic yogurt (چکیده)2 - Comparing lactic acid bacteria biodiversity in irritable bowel syndrome and healthy gut microbiota (چکیده)
3 - Screening of lactic acid bacteria for highly producing extra and intracellular folate and their potential use in production of bio-enriched yogurt (چکیده)
4 - Antitumor properties of traditional lactic acid bacteria: Short-chain fatty acid production and interleukin 12 induction (چکیده)
5 - اثر کشت‌های آغازگر سویه‌مخلوط تاری بر ویژگی‌های شیمیایی و حسی پنیر فتای فراپالایش آنالوگ طی دوره رسیدگی (چکیده)
6 - In vitro Evaluation of Potential Probiotic Characteristics and Survival of Human and Foodborne Lactic Acid Bacteria (Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum) in Mice Gastrointestinal Tract (چکیده)
7 - Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk (چکیده)
8 - IRANIAN KISHK AS A SOURCE OF LACTIC ACID BACTERIA PRODUCING EXOPOLYSACCHARIDE (چکیده)
9 - Effect of Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum isolated from food and human origin on reduction of IgE-dependent hypersensitivity in Balb/c mice (چکیده)
10 - Effect of processed barley grain on in vitro rumen fermentation and fate of nitrogen6 metabolism (چکیده)
11 - IRANIAN KISHK AS A SOURCE OF LACTIC ACID BACTERIA PRODUCING EXOPOLYSACCHARIDE (چکیده)
12 - Investigation of lactic acid production in optimized dairy wastewater culture medium (چکیده)
13 - The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty Acids (چکیده)
14 - Biodiversity of exopolysaccharide-producing lactic acid bacteria from Iranian traditional Kishk and optimization of EPS yield by Enterococcus spp. (چکیده)
15 - Fabrication and characterization of biodegradable active films with modified morphology based on polycaprolactone-polylactic acid-green tea extract (چکیده)
16 - Optimization of γ-aminobutyric acid (GABA) production by Lactobacillus spp. from agro-food waste (چکیده)
17 - Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (Pimpinella anisum) for Food Applications (چکیده)
18 - Evaluation of increasing concentrations of fish waste silage in diets on growth performance, gastrointestinal microbial population, and intestinal morphology of broiler chickens (چکیده)
19 - Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrot (چکیده)
20 - Evaluation of the bioprotectivity of Lactobacillus binary/ternary cultures in yogurt (چکیده)
21 - Incorporation of spice essential oils into poly-lactic acid film matrix with the aim of extending microbiological and sensorial shelf life of ground beef (چکیده)
22 - Antimicrobial evaluation of novel poly-lactic acid based nanocomposites incorporated with bioactive compounds in-vitro and in refrigerated vacuum-packed cooked sausages (چکیده)
23 - Investigation and compare the effects of two weight loss protocols on lactic acid in wrestlers (چکیده)
24 - γ‐aminobutyric acid synthesis as a bioactive compound by lactic acid bacteria (چکیده)
25 - Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio) (چکیده)
26 - Preparation of fish waste silage and its effect on the growth performance and meat quality of broiler chickens (چکیده)
27 - Effects of Compatibilizer and Thermoplastic Starch (TPS) Concentration on Morphological, Rheological, Tensile, Thermal and Moisture Sorption Properties of Plasticized Polylactic Acid/TPS Blends (چکیده)
28 - Effect of two-weeks beta-alanine supplementation on plasma carnosine and lactic acid in trained-wrestlers (چکیده)
29 - Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food (چکیده)
30 - Isolation and Identification of Lactic Acid Bacteria in Kurdish Cheese during Ripening using 16S rRNA Gene Sequence Analysis (چکیده)
31 - ارزیابی مقاومت آنتی بیوتیکی و ایمنی سویه های اسید لاکتیک باکتری ها....... (چکیده)
32 - Isolation and Identification of Lactic Acid Bacteria in Winter Salad (Local Pickle) during Fermentation Using 16S rRNA Gene Sequence Analysis (چکیده)
33 - Identification of lactic acid bacteria from local sourdough to produce appropriate starter on an industerial scale (چکیده)
34 - Effects of supplementation of lactic acid bacteria on growth performance, blood metabolites and fecal coliform and lactobacilli of young dairy calves (چکیده)
35 - Isolation and biochemical identification of lactic acid bacteria from winter salad (pickle during the ripining period) (چکیده)
36 - Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product (چکیده)
37 - Identification of lactic acid bacteria isolated from Tarkhineh, a traditional Iranian fermented food (چکیده)
38 - Fermentative Lactic Acid from Deproteinized Whey Using Lactobacillus bulgaricus in Batch Culture (چکیده)
39 - The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese (چکیده)
40 - Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches (چکیده)
41 - Isolation and Identification of Lactic Acid Bacteria from Koozeh Cheese (چکیده)
42 - Isolation and Identification the indigenous Lactic Flora from Lighvan, as an Irania Raw Milk Cheese from Milk and Ripend Cheese (چکیده)
43 - Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties oflranian Barbari Bread (چکیده)
44 - The Effect of Acetic and Lactic Acid on the Oil Uptake, Texture and Color of Rice (Sang Tarom) During Cooking (چکیده)
45 - Diversity of lactic acid bacteria isolated from Kurdish ewe s milk cheese (چکیده)
46 - Evaluation of sourdough Effect on Iranian Barbari Bread Staling (چکیده)
