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Browsing by Author Uyen, Nguyen Quynh

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  • Primary Evaluation of the Cold Shock Protein Existing in the Strain Lactobacillus Plantarum Ul497 and the Strain’s Survival after Temperature Downshock

    • Authors: Uyen, Nguyen Quynh; Lan, Thuong Thị Vo;  Advisor: Viện Công nghệ Sinh học, Đại học quốc gia Ha noi; 2VNU University of Science, Vietnam National University, Hanoi, Vietnam (2018)

  • Lactic Acid Bacteria (LAB) have been approved by FDA as GRAS (Generally Recognized as Safe). Among LAB, Lactobacillus plantarum along with other species in the genus Lactobacillus shows its roles in many fields, especially in the food industry. In this study, the deduced amino acids of cold shock protein (Csp) in the strain Lactobacillus plantarum UL497 were compared with those of the reported cold shock proteins, including CspL, CspC and CspP of Lactobacillus plantarum NC8. Then, after freezing, the survival of the bacteria with temperature downshift from 30°C to 8°C for 2, 5 and 8 hours at the growing log phase was determined. In particular, after freezing, the survival percentage o...
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  • Some Characteristics of the Bacteriocin and Cold Shock Protein of the Strain Lactobacillus Plantarum Ul485 Isolated from Chao of Hue Province in Vietnam

    • Authors: Uyen, Nguyen Quynh; Anh, Hoang Thi Dong; Le, My Thi Nguyen (2018-12-30)

  • Lactic Acid Bacteria (LAB) and bacteriocins have been applied in many fields in our life. Among LAB, Lactobacillus plantarum plays some essential roles such as starter cultures or probiotics. In this study, bacteriocin synthesized by the strain L. plantarum UL485 isolated from the fermented “Chao” of Hue province in Vietnam was partly characterized. In addition, cold shock protein (Csp) in the strain and the survival of the bacteria with temperature down-shift after freezing were primarily studied. In particular, the effects of pH and temperature on the bacteriocin, containing in the culture supernatant of the strain were evaluated. The bacteriocin was also partly purified via cation ...

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Browsing by Author Uyen, Nguyen Quynh

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 1 to 2 of 2
  • Chi Uyen 2..pdf.jpg
  • -

  • Primary Evaluation of the Cold Shock Protein Existing in the Strain Lactobacillus Plantarum Ul497 and the Strain’s Survival after Temperature Downshock

    • Authors: Uyen, Nguyen Quynh; Lan, Thuong Thị Vo;  Advisor: Viện Công nghệ Sinh học, Đại học quốc gia Ha noi; 2VNU University of Science, Vietnam National University, Hanoi, Vietnam (2018)

  • Lactic Acid Bacteria (LAB) have been approved by FDA as GRAS (Generally Recognized as Safe). Among LAB, Lactobacillus plantarum along with other species in the genus Lactobacillus shows its roles in many fields, especially in the food industry. In this study, the deduced amino acids of cold shock protein (Csp) in the strain Lactobacillus plantarum UL497 were compared with those of the reported cold shock proteins, including CspL, CspC and CspP of Lactobacillus plantarum NC8. Then, after freezing, the survival of the bacteria with temperature downshift from 30°C to 8°C for 2, 5 and 8 hours at the growing log phase was determined. In particular, after freezing, the survival percentage o...
  • Chi Uyen 1. 20180927 0974-7435-14-172.pdf.jpg
  • Other

  • Some Characteristics of the Bacteriocin and Cold Shock Protein of the Strain Lactobacillus Plantarum Ul485 Isolated from Chao of Hue Province in Vietnam

    • Authors: Uyen, Nguyen Quynh; Anh, Hoang Thi Dong; Le, My Thi Nguyen (2018-12-30)

  • Lactic Acid Bacteria (LAB) and bacteriocins have been applied in many fields in our life. Among LAB, Lactobacillus plantarum plays some essential roles such as starter cultures or probiotics. In this study, bacteriocin synthesized by the strain L. plantarum UL485 isolated from the fermented “Chao” of Hue province in Vietnam was partly characterized. In addition, cold shock protein (Csp) in the strain and the survival of the bacteria with temperature down-shift after freezing were primarily studied. In particular, the effects of pH and temperature on the bacteriocin, containing in the culture supernatant of the strain were evaluated. The bacteriocin was also partly purified via cation ...