Anti-oxidative property of xylolipid produced by Lactococcus lactis LNH70 and its potential use as fruit juice preservative

In the present study, 20 lactic acid bacteria (LAB) were isolated from different fruit juices, milk, and milk products. Based on preliminary screening methods like emulsification index, oil displacement method, hemolysis, and reduction in surface tension, strain LNH70 was selected for further studie...

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Veröffentlicht in:	Brazilian journal of microbiology 2022-12, Vol.53 (4), p.2157-2172
Hauptverfasser:	Nageshwar, L., Parameshwar, J., Rahman, Pattanathu K. S. M., Banat, Ibrahim M., Hameeda, Bee
Format:	Artikel
Sprache:	eng
Schlagworte:	Ammonium Ammonium sulfate Antioxidants - analysis Antioxidants - pharmacology Bacteria Biomedical and Life Sciences Carbon sources Chemical composition Emulsification Food Food Microbiology Food Microbiology - Research Paper Fruit and Vegetable Juices Fruit juices Fruits Juices Lactic acid Lactic acid bacteria Lactococcus lactis Lactococcus lactis - genetics Lactose Life Sciences Medical Microbiology Microbial Ecology Microbial Genetics and Genomics Microbiology Microorganisms Milk products Mycology Nitrogen Optimization Organic nitrogen Oxidation-Reduction Peptones Phenols Population studies Preservatives Probiotics rRNA Scavenging Sequences Sodium chloride Sulfonic acid Surface tension Surfactants
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