0000000000919790

AUTHOR

Valdas Jakštas

showing 2 related works from this author

The effects of ultrasonication, fermentation with Lactobacillus sp., and dehydration on the chemical composition and microbial contamination of bovin…

2018

The aim of this study was to evaluate the influence of ultrasonication, fermentation with Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244, and different methods of dehydration on the chemical composition of bovine colostrum (BC), including the fatty acid and free amino acid profile and the content of micro- and macroelements. In addition, we analyzed the changes in lactic acid bacteria count, microbial contamination (aerobic mesophilic spore-forming bacteria, enterobacteria including Escherichia coli, and fungi/yeasts), the abundance of biogenic amines, and the concentration of nucleotide monophosphates. Significant effects of different treatments on the free amino acid …

Biogenic AminesLactobacillus paracaseichemistry.chemical_compound0404 agricultural biotechnologyPregnancyGeneticsmedicineAnimalsUltrasonicsDehydrationFood sciencechemistry.chemical_classificationCadaverinebiologyDehydrationChemistryColostrum0402 animal and dairy sciencefood and beveragesFatty acid04 agricultural and veterinary sciencesmedicine.diseasebiology.organism_classification040401 food science040201 dairy & animal scienceLactic acidLactobacillusFermentationFood MicrobiologyAnimal Science and ZoologyFermentationCattleFemaleLactobacillus plantarumBacteriaFood ScienceJournal of dairy science
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Nutraceuticals in gummy candies form prepared from lacto-fermented lupine protein concentrates, as high-quality protein source, incorporated withCitr…

2018

0301 basic medicine030109 nutrition & dieteticsbiologyChemistrybusiness.industryFood technology04 agricultural and veterinary sciencesXylitolbiology.organism_classification040401 food scienceIndustrial and Manufacturing Engineeringlaw.invention03 medical and health scienceschemistry.chemical_compoundLupinus0404 agricultural biotechnologyNutraceuticallawFood microbiologyFermentationFood sciencebusinessEssential oilFood ScienceInternational Journal of Food Science & Technology
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