The direct antimicrobial effects of

The direct antimicrobial effects of organic acids including lactic, acetic (Fig. 2) and propionic which may be produced by lactic acid bacterial fermentation of foods, are well known (Davidson, 1997).The antagonism is believed to result from the action of the acids on the bacterial cytoplasmic membrane which interferes with the maintenance of membrane
potential and inhibits active transport (Sheu et al.,1972; Eklund, 1989; De Vuyst and Vandamme,1994a), and may be mediated both by dissociated and undissociated acid (Cherrington et al., 1991).The antimicrobial activity of each of the acids at a given molar concentration is not equal. Acetic acid is more inhibitory than lactic acid and can inhibit yeasts, moulds and bacteria (Blom and Mortvedt, 1991). Propionic acid inhibits fungi and bacteria and is present in Microguard as described above andalso in another commercial product, Bioprofit where the use of a Propionibacterium freudenreichii strain along with Lactobacillus rhamnosus increases inhibitory activity against fungi and some gram positive bacteria (Mayra-Makinen and Suomalainen, 1995). The contribution of acetaldehyde to biop reservation is minor since the flavour threshold is much lower than the levels that are considered necessary to achieve inhibition of microorganisms (Kulshrestha and Marth, 1974). Similarly, although ethanol may be produced by lactic cultures, again the levels produced in food systems are so low that the contribution to antibiosis is minimal.

ผลลัพธ์ (ไทย) 1:

Direct microbial characteristics include lactic acid, acetic (Fig. 2) and propionic which may be produced. By fermentation of lactic acid bacteria known food (Davidson, 1997) has Antagonism. That is believed to result from the action of acids on the cytoplasmic membrane of bacteria, which interferes with the treatment of the membrane potential. And inhibit active transport (Sheu et al., The 1,972th Eklund, one thousand nine hundred eighty-nine De Vuyst and Vandamme, 1994a), and may be mediated both right and undissociated acid (Cherrington et al., 1991) by microbial activity of the acids that. Sop set unequal concentration of acetic acid is lip gloss wax than lactic acid. And yeasts, molds and bacteria can inhibit (Blom and Mortvedt, 1991) propionic acid bacteria and fungi and the parts andalso Microguard Bioprofit used in other commercial products require. freudenreichii Propionibacterium With Lactobacillus rhamnosus add lip gloss wax activity against fungi and gram-positive, some (Mayra Makinen and Suomalainen, 1995) the proportion of acetaldehyde to book biop inferior because of limitations smell is much lower than the levels deemed necessary to achieve. microorganisms (Kulshrestha and Marth, 1974) similarly. Although probably produce ethanol. The lactic culture Another production levels so low in the food system less susceptible to antibiosis.

ผลลัพธ์ (ไทย) 2:

The direct impact of antimicrobial organic acids including lactic, acetic (Fig. 2) and propionic which may be caused by lactic acid bacteria fermentation of foods known (Davidson, 1997. ) antagonism .The believed to result from the action of
acids in the membrane of bacteria that impede the maintenance of membrane potential and inhibition of active transport. (Sheu et al, 1972 ;. Eklund 1989; De Vuyst and Vandamme, 1994a), and may be mediated by both acid and separation. undissociated (Cherrington et al., 1991) .The antimicrobial activity of each acid is concentrated jaw was not as acetic acid is an inhibitor rather than lactic acid and can inhibit the yeast, mold and bacteria (Blom and. Mortvedt, 1991) acid, propionic fungi and bacteria, and is present in Microguard as described above, andalso in commercial products as Bioprofit the Propionibacterium strain freudenreichii with rhamnosus Lactobacillus an increase in activity. Some fungi and gram-positive bacteria. (Mayra-Makinen and Suomalainen, 1995) involvement of acetaldehyde book biop a minor, since the flavor is much lower than the levels deemed necessary to achieve an antimicrobial (Kulshrestha and Marth, 1974) Similarly, although ethanol can. It stems from the culture of lactic again in the production of foods that are so low that there is little participation in antibiosis.

ผลลัพธ์ (ไทย) 3:

Against the direct effects of organic acids such as lactic acid (Figure 2) and which may be produced by lactic acid bacteria. The fermentation of the food is well known (Davidson, 1997). The belief that results from the action of acid bacteria. Which interferes with the retaining membrane
potential and inhibition of transport used sheu et al., 1972; Eklund, 1989; And de vuyst vandamme 1994a,), and probably through both the spiritual (Schering Tan and acid. undissociated et al., 1991). The inhibitory activity of acid at a molar concentration equal. More lactic acid is inhibited. And can inhibit bacteria and yeast, fungi and mortvedt (Bloom, 1991) acid, propylene Onyx. Fungi and bacteria And is present in microguard as described above and in other commercial products bioprofit. The species Propionibacterium: with Lactobacillus inhibited by rhamnosus add to fungi and gram-positive bacteria (Ramey Motors Kim Hill and suomalainen, 1995) the work of a staggered metal formaldehyde to biop booked a slight taste threshold lower level. important to achieve microorganisms (kulshrestha and marth, 1974) Similarly, although ethanol is produced by bacteria that produce lactic acid levels in the diet is very low. The Ann City Hotels in Dubai â minimal.