Results 41 to 50 of about 59,210 (228)

Transcriptomic analysis of Lacticaseibacillus paracasei Zhang in transition to the viable but non-culturable state by RNA sequencing

Frontiers in Microbiology, 2023
BackgroundSome bacteria enter the viable but non-culturable (VBNC) state to survive harsh environmental conditions and external stresses. This alters cell physiology and has implications for the food industry as some bacteria, such as lactobacilli ...
Qiuhua Bao, Qiuhua Bao, Qiuhua Bao, Xuebo Ma, Xuebo Ma, Xuebo Ma, Xiaoyu Bo, Xiaoyu Bo, Xiaoyu Bo, Jing Pang, Jing Pang, Jing Pang, Lixia Dai, Lixia Dai, Lixia Dai, Huiying Wang, Huiying Wang, Huiying Wang, Yongfu Chen, Yongfu Chen, Yongfu Chen, Lai-Yu Kwok, Lai-Yu Kwok, Lai-Yu Kwok   +23 more
doaj   +1 more source

Lactoferrin Deficiency During Lactation Causes Adult Obesity‐Related Metabolic Disease Through Persistent Adipose Dysfunction Driven by Impaired Adipocyte Development

Advanced Science, EarlyView.
Lactational lactoferrin deficiency exerts lasting effects on epididymal adipose tissue development from lactation into adulthood: it impairs adipocyte hyperplasia and induces pathological hypertrophy, resulting in lower body weight yet exacerbated metabolic dysfunction under a high‐fat diet in adulthood.
Qin An, Yunxia Zou, Wenli Wang, Zhimei Cheng, Zhuoxing Zhang, Ruwei Liu, Xiong Wang, Kunlun Huang, Fangrong Ding, Yunping Dai, Qingyong Meng, Yali Zhang   +11 more
wiley   +1 more source

Dynamics of flavor compounds and microbial communities in sour cream with different fat contents

Food Chemistry: X
Milk fat is an important nutritional component in sour cream and contributes to its unique flavor. This study investigated the dynamic changes in flavor compounds and microbial communities of sour cream with different fat content. The results showed that
Songlin Ma, Huanchang Zhang, Guojiao Wang, Xin Cai, Qing Hong, Zhenmin Liu   +5 more
doaj   +1 more source

Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates

Frontiers in Microbiology, 2020
It is well known that consumers are keen to try fermented milk products with different flavors and starter cultures are important in determining the resulting fermented dairy products. Here, we present the phenome of 227 Lactococcus lactis subsp.
Weicheng Li, Weicheng Li, Weicheng Li, Min Ren, Min Ren, Min Ren, Lana Duo, Lana Duo, Lana Duo, Jing Li, Jing Li, Jing Li, Shuai Wang, Shuai Wang, Shuai Wang, Yaru Sun, Yaru Sun, Yaru Sun, Min Li, Min Li, Min Li, Weiyi Ren, Weiyi Ren, Weiyi Ren, Qiangchuan Hou, Qiangchuan Hou, Qiangchuan Hou, Jie Yu, Jie Yu, Jie Yu, Zhihong Sun, Zhihong Sun, Zhihong Sun, Tiansong Sun, Tiansong Sun, Tiansong Sun   +35 more
doaj   +1 more source

The water footprint of Irish meat and dairy products [PDF]

, 2012
The water consumption of a range of dairy and beef production systems was estimated for four locations in Ireland using the Cranfield Life Cycle Assessment (LCA) systems model. This included direct water consumption (for drinking, washing, cleaning, etc.)
Hess, Tim M., Williams, Adrian, Chatterton, Julia   +2 more
core  

Accounting for Substitution: Improving Estimates of GHG Reductions From Cattle‐Based Product Demand Shifts

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Estimates of reductions in greenhouse gas (GHG) emissions from lower demand for cattle‐based products must account for substitution effects. This study collected data through two surveys—one on ground beef and another on dairy milk—to evaluate substitution effects and potential GHG reductions.
Brandon R. McFadden, Sara Gardner Hedgecock, Lawton L. Nalley, Alvaro Durand‐Morat, Aaron Shew, Rodolfo M. Nayga Jr   +5 more
wiley   +1 more source

The effect of complex prebiotics on quality and functional properties of synbiotic fermented milk

Food Chemistry: X
Prebiotic-probiotic synergy is vital to fermented milk's overall performance. This study investigates the effects of complex prebiotics (CPs) on the quality and functional properties of probiotic-fermented milk.
Yang Liu, Xiaoxiao Liu, Longfei Zhang, Qiming Li, Hengxian Qu, Dawei Chen, Kai Wang, Ruixia Gu   +7 more
doaj   +1 more source

Invited review: Review of taxonomic changes in dairy-related lactobacilli [PDF]

, 2022
peer-reviewedThe genus Lactobacillus has represented an extremely large and diverse collection of bacteria that populate a wide range of habitats, and which may have industrial applications.
McAuliffe, Olivia, Oberg, Craig J., Culumber, Michele D., Oberg, Taylor S., McMahon, Donald J.   +4 more
core   +1 more source

Sustainable Productivity Growth in Agriculture: The Role of Shifts in R&D Investments and Technology

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT The objective of the paper is to evaluate the long‐term prospects of sustainable productivity growth linked to plausible assumptions on public agricultural R&D investments as the key productivity driver. Second, it investigates the role of changing R&D focus from yield maximization to input saving technologies (fertilizers and pesticides). The
Zuzana Smeets Křístková, Michiel van Dijk, Robert M'Barek, Hans van Meijl, Tomas Ratinger   +4 more
wiley   +1 more source

Mechanisms underlying quality modulation of pasteurized milk under a nitrogen-sparging-induced hypoxic environment: Insights from volatile metabolomics and microbial community succession

Food Chemistry: X
Dissolved oxygen (DO) and aerobic psychrotrophs accelerate off-odor development in refrigerated HTST-pasteurized milk. This study evaluated pilot-scale in-line nitrogen sparging deoxygenation (NSD) prior to HTST to mitigate volatile deterioration ...
Zhiyong Pan, Beihong Mo, Lei Wang, Zizheng Li, Zhenmin Liu   +4 more
doaj   +1 more source