Results 161 to 170 of about 53,739 (308)

Co‐Culture of Lactobacillus bulgaricus With Streptococcus thermophilus and Bifidobacterium Impact the Metabolism and Flavor of Fermented Milk

open access: yesFood Science &Nutrition, Volume 13, Issue 5, May 2025.
The level of autoinducer‐2 (AI‐2) is maximized in dairy products fermented with Bifidobacterium species. Bifidobacterium significantly promoted the survival rate of Lactobacillus bulgaricus and Streptococcus thermophilus. The contents of caffeic acid and D‐galactose increased significantly after co‐culture.
Pingping Ma   +7 more
wiley   +1 more source

Abstracts of the 7th International Conference on Lactoferrin / Résumés de la 7e Conférence internationale sur la lactoferrine [PDF]

open access: yes, 2006
The article presents abstracts on lactoferrin research. They include "Oral administration of lactoferrin raises NK cell activity in mice,"Comparison of antimicrobial activity between lactoferricin B 15 derivative and antibiotics" and "Batch extraction of
Chand, Amita   +2 more
core   +1 more source

Short-Chain Fructo-Oligosaccharide Administration Dose-Dependently Increases Fecal Bifidobacteria in Healthy Humans [PDF]

open access: bronze, 1999
Yoram Bouhnik   +9 more
openalex   +1 more source

Gut Microbiota and Immunoglobulin A Nephropathy: Exploration of Dietary Intervention and Treatment Strategies

open access: yesFood Science &Nutrition, Volume 13, Issue 5, May 2025.
This review summarizes the interplay between gut microbiota and IgAN, as well as their underlying mechanisms. We also describe the effect to dietary intake on IgAN and to the composition of gut microbiota. ABSTRACT Immunoglobulin A nephropathy (IgAN) is a primary glomerular disease characterized by the deposition of IgA.
Zhaoyang Dong   +6 more
wiley   +1 more source

Production of yeast cell wall polysaccharides‐β‐glucan and chitin by using food waste substrates: Biosynthesis, production, extraction, and purification methods

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
Abstract Food waste causes significant environmental and economic challenges worldwide, prompting many nations to prioritize its reduction and recycling. As a nutrient‐rich material containing vitamins, proteins, and carbohydrates, it serves as a promising substrate for the cultivation of single‐cell microorganisms like yeast.
Deniz Günal‐Köroğlu   +5 more
wiley   +1 more source

Extraction Processes, Bioaccessibility, Antioxidant Capacity, and Potential Prebiotic Effect of Co‐Product Extracts From Fruits of the Spondias Genus

open access: yesJournal of Food Science, Volume 90, Issue 5, May 2025.
ABSTRACT This study evaluated which extraction methods among agitation (ethanol and water, 60 min), ultrasonic bath–assisted (ethanol and water, 15 min), and supercritical fluid extraction (CO₂ and ethanol, 40°C, 15 Mpa) would be superior for producing co‐product extracts from seriguela (Spondias purpurea), caja (Spondias mombin), and umbu‐caja ...
Ivania Samara dos Santos Silva Morais   +6 more
wiley   +1 more source

Biology of the bifidobacteria

open access: yesBacteriological Reviews, 1973
J A Poupard, I Husain, R F Norris
openaire   +3 more sources

Inhibition of Bifidobacterium SP Isolated From Infants Feces Towards Adhesion of Salmonella Typhi on Balb/c Mice Enterocyte [PDF]

open access: yes, 2010
Diarrhea, up to the recent year remains a cause of high morbidity and mortalityworldwide, especially in developing countries including Indonesia. Research concerning ofmanagement, prevention, and medication of the disease have been continually improved ...
Astawa, N. M. (N)   +3 more
core  

Bifidobacteria Supplementation Prevents NEC in Newborn Rats by Modulation of the Inflammatory Cascade • 566 [PDF]

open access: bronze, 1998
Michael S. Caplan   +5 more
openalex   +1 more source

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