l lactic acid/brassica

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Simultaneous production of l-lactic acid with high optical activity and a soil amendment with food waste that demonstrates plant growth promoting activity.

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A unique method to produce highly optically-active l-lactic acid and soil amendments that promote plant growth from food waste was proposed. Three Bacillus strains Bacillus subtilis KBKU21, B. subtilis N3-9 and Bacillus coagulans T27, were used. Strain KBKU21 accumulated 36.9 g/L l-lactic acid with

Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains.

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Vegetables produced in Africa are sources of much needed micronutrients and fermentation is one way to enhance the shelf life of these perishable products. To prevent post-harvest losses and preserve African leafy vegetables, Lactobacillus plantarum BFE 5092 and Lactobacillus fermentum BFE 6620

Lactococcus fujiensis sp. nov., a lactic acid bacterium isolated from vegetable matter.

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Three strains of lactic acid bacteria, designated NJ 317(T), NJ 414 and NJ 415, were isolated from the outer leaves of Chinese cabbages (Brassica rapa L. var. glabra Regel) and characterized taxonomically. The strains were gram-reaction-positive, catalase-negative, facultatively anaerobic cocci that

Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation.

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Natural populations of lactic acid bacteria (LAB) and silage fermentation of vegetable residues were studied. Fifty-two strains of LAB isolated from cabbage, Chinese cabbage, and lettuce residues were identified and characterized. The LAB strains were gram-positive and catalase-negative bacteria,

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