Results 21 to 30 of about 183,928 (314)

Adaptation features of sheep of the Edilbaev breed reared  in the agroecological conditions of the arid zones   of Southern Russia

Юг России: экология, развитие, 2019
Aim. The aim of the research was to study the features of formation of adaptive  ability, meat productivity and quality indicators of mutton obtained in the arid conditions of the Volga region from sheep of the Edilbaev breed of different genotypes ...
I. F. Gorlov, G. V. Fedotova, M. I. Slozhenkina, N. I. Mosolova, Ya. I. Gishlarkaev, T. A. Magomadov, Yu. A. Yuldashbaev, D. A. Mosolova   +7 more
doaj   +1 more source

Metagenomic and metatranscriptomic profiling of Lactobacillus casei Zhang in the human gut

npj Biofilms and Microbiomes, 2021
Little is known about the replication and dynamic transcription of probiotics during their “passenger” journey in the human GI tract, which has therefore limited the understanding of their probiotic mechanisms.
Jicheng Wang, Jiachao Zhang, Wenjun Liu, Heping Zhang, Zhihong Sun   +4 more
doaj   +1 more source

Fatty acid composition of Kashkaval cheese with reduced sodium chloride content [PDF]

BIO Web of Conferences
The aim of the present study was to investigate the changes in the fatty acid profile and acid value of milkfat during ripening of Kashkaval cheese with reduced sodium chloride content.
Balabanov Alexandar, Ivanov Galin, Balabanova Tatyana, Uzunova Galina, Ivanova Mihaela   +4 more
doaj   +1 more source

The catalytic and kinetic characterization of Bacillus subtilis MK775302 milk clotting enzyme: comparison with calf rennet as a coagulant in white soft cheese manufacture

Journal of Genetic Engineering and Biotechnology, 2023
Background Calf rennet is considered the traditional source of milk clotting enzyme (MCE). However, increasing cheese consumption with decreasing the calf rennet supply had encouraged the quest for new rennet alternatives. The purpose of this study is to
Hala R. Wehaidy, Mohamed A. Abdel-Naby, Adel M. M. Kholif, Mostafa Elaaser, Wafaa K. Bahgaat, Walaa A. Abdel Wahab   +5 more
doaj   +1 more source

Biogenic Amines in Dairy Products

Critical Reviews in Food Science and Nutrition, 2011
Biogenic amines (BA) are organic, basic, nitrogenous compounds with biological activity, mainly formed by the decarboxylation of amino acids. BA are present in a wide range of foods, including dairy products, and can accumulate in high concentrations. In some cheeses more than 1000 mg of BA have been detected per kilogram of cheese.
Linares, Daniel M., Martín, M. Cruz, Ladero Losada, Víctor Manuel, Álvarez González, Miguel Ángel, Fernández García, María   +4 more
openaire   +3 more sources

Dairy Products and Adolescent Nutrition

Journal of International Medical Research, 1994
Adolescence is an intense anabolic period. The requirement for all nutrients is increased, but particularly that for dietary calcium. A balanced intake of the macronutrients (protein, fats and carbohydrates) is recommended to prevent the chronic degenerative disorders of adulthood.
C. Agostoni, A. Rottoli, S. Trojan, E. Riva   +3 more
openaire   +2 more sources

Genomic Variations in Probiotic Lactobacillus plantarum P-8 in the Human and Rat Gut

Frontiers in Microbiology, 2018
The effects of probiotics on host gastrointestinal health have become an area of particular interest in the field of probiotic research. However, the impact of the host intestinal environment on genomic changes in probiotic organisms remains largely ...
Yuqin Song, Qiuwen He, Jiachao Zhang, Jianmin Qiao, Haiyan Xu, Zhi Zhong, Wenyi Zhang, Zhihong Sun, Ruifu Yang, Yujun Cui, Heping Zhang   +10 more
doaj   +1 more source

Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins

MicrobiologyOpen, 2022
Bacteriophages infecting dairy starter bacteria are a leading cause of milk fermentation failure and strategies to reduce the risk of phage infection in dairy settings are demanded.
Claudia Rendueles, Susana Escobedo, Ana Rodríguez, Beatriz Martínez   +3 more
doaj   +1 more source

Isolation and Characterization of β-Phenylethylamine-Producing Lactic Acid Bacteria from Dairy Products

Microorganisms
β-phenylethylamine (PEA) is a neuroactive trace amine synthesized by the enzymatic decarboxylation of phenylalanine. PEA is involved in the improvement of mood and attention.
Angel Casado, Eva Fernández, Héctor González, María Fernández, Miguel A. Alvarez, Victor Ladero   +5 more
doaj   +1 more source

Camel milk composition [PDF]

BIO Web of Conferences
This study analyzed the physicochemical properties, amino acid profile, fatty acid composition, and sensory characteristics of camel, cow, and mixed (camel:cow) milk samples.
Boukova Rosica, Balabanova Tatyana, Mollov Plamen, Balabanov Aleksandar   +3 more
doaj   +1 more source