Results 11 to 20 of about 566,520 (307)

Enterococcus faecalis Bacteriophage 156 Is an Effective Biotechnological Tool for Reducing the Presence of Tyramine and Putrescine in an Experimental Cheese Model

Frontiers in Microbiology, 2019
Biogenic amines (BA) – nitrogenous compounds of low molecular weight – are the result of metabolism of certain amino acids. They are biologically present in all living organisms and play essential physiological roles.
Beatriz del Rio, Esther Sánchez-Llana, Begoña Redruello, Alfonso H. Magadan, María Fernández, Maria Cruz Martin, Victor Ladero, Miguel A. Alvarez   +7 more
doaj   +1 more source

Fermented Dairy Products [PDF]

, 2019
The microbiota of fermented dairy products contributes to the safety, flavor, and organoleptic qualities of the products. Moreover, metabolites obtained from the fermentation process enhance the milk nutritive value and digestibility, whereas dairy microorganisms could be the perfect carriers for reseeding the gut microbiota. The structural food matrix
Peláez, Carmen, Martínez-Cuesta, M. Carmen, Requena, Teresa   +2 more
openaire   +2 more sources

Changes in chemical composition, structural and functional microbiome during alfalfa (Medicago sativa) ensilage with Lactobacillus plantarum PS-8

Animal Nutrition, 2022
Improving silage production by adding exogenous microorganisms not only maximizes nutrient preservation, but also extends product shelf life. Herein, changes in the quality and quantity of Lactobacillus plantarum PS-8 (PS-8) -inoculated alfalfa (Medicago
Lijun You, Weichen Bao, Caiqing Yao, Feiyan Zhao, Hao Jin, Weiqiang Huang, Bohai Li, Lai-Yu Kwok, Wenjun Liu   +8 more
doaj   +1 more source

Assessment of the Spoilage Microbiota during Refrigerated (4 °C) Vacuum-Packed Storage of Fresh Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P-Containing Extract

Foods, 2021
Although fresh whey cheeses are prone to rapid deterioration, mainly by psychrotrophic Gram-negative bacteria and lactic acid bacteria (LAB), data on the specific spoilage species in traditional Greek whey cheeses are scarce.
Nikoletta Sameli, Eleni Sioziou, Loulouda Bosnea, Athanasia Kakouri, John Samelis   +4 more
doaj   +1 more source

Peptidomic and glycomic profiling of commercial dairy products: identification, quantification and potential bioactivities. [PDF]

, 2019
Peptidomics and glycomics are recently established disciplines enabling researchers to characterize functional characteristics of foods at a molecular level.
Barile, Daniela, Bhattacharya, Mrittika, Henrick, Bethany Michele, Robinson, Randall C, Salcedo, Jaime   +4 more
core   +2 more sources

Genetic characteristics of three sheep breeds in southern Russia: Comparison based on genome analysis [PDF]

Iraqi Journal of Veterinary Sciences
The importance of the present study is contributing to a deeper understanding of the mechanisms and patterns of the genetic structure of sheep populations developed in specific agroecological conditions in the south of Russia in the evolution ...
Ivan F. Gorlov, Marina I. Slozhenkina, Elena Y. Anisimova, Ekaterina V. Karpenko, Dmitriy V. Nikolaev, Igor V. Tserenov, Artur E. Gishlarkaev   +6 more
doaj   +1 more source

Genome-level comparisons provide insight into the phylogeny and metabolic diversity of species within the genus Lactococcus

BMC Microbiology, 2017
Background The genomic diversity of different species within the genus Lactococcus and the relationships between genomic differentiation and environmental factors remain unclear.
Jie Yu, Yuqin Song, Yan Ren, Yanting Qing, Wenjun Liu, Zhihong Sun   +5 more
doaj   +1 more source

Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter

BMC Microbiology, 2018
Background Lactococcus lactis is the main component of the mesophilic starters used in cheese manufacture. The success of milk fermentation relies on the viability and metabolic activity of the starter bacteria.
María Jesús López-González, Ana Belén Campelo, Antonia Picon, Ana Rodríguez, Beatriz Martínez   +4 more
doaj   +1 more source

Review: Biofilm as a major factor in contamination of milk and dairy products with thermoduric bacteria

Agraarteadus, 2017
The primary source of thermoduric bacteria for contamination of milk and dairy products is raw milk. Contamination sources of raw milk are the surface of udder, milking-, cooling- and storage equipments.
Priit Elias, Epp Songisepp, Andre Veskioja, Kadi Rammul   +3 more
doaj   +1 more source

Mapping Nairobi's dairy food system: An essential analysis for policy, industry and research [PDF]

, 2018
Demand for dairy products in sub-Saharan Africa, is expected to triple by 2050, while limited increase in supply is predicted. This poses significant food security risk to low income households.
Aboge, G, Akoko, J, Alarcon, P, Fèvre, E M, Gikonyo, S, Kang'Ethe, E K, Kiambi, S, Momanyi, K, Muinde, P, Murungi, M K, Rushton, J   +10 more
core   +2 more sources