Results 121 to 130 of about 35,617 (249)

Utilization of purple sweet potato synbiotic drink as a source of lactic acid bacteria exopolysaccharides for immunomodulation

Pharmaciana
Immunomodulators, such as exopolysaccharides (EPS), can be found in products processed through lactic acid bacteria (LAB) fermentation. Purple sweet potatoes have the potential to be used as ingredients for making synbiotic drinks because of the high ...
Rehan Almira, Sri Winarsih, Hanif Alamudin Manshur   +2 more
doaj   +1 more source

Utjecaj novih fermentiranih proizvoda, koji sadržavaju ekstrudiranu pšenicu, na kakvoću pšeničnoga kruha [PDF]

, 2011
Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation ...
Daiva Vidmantiene, Dalia Eidukonyte, Grazina Juodeikiene, Joana Salomskiene, Lina Vaiciulyte-Funk, Vilma Narbutaite   +5 more
core   +2 more sources

Immune‐Enhancing Effects of IBP35, a Combination of Lactiplantibacillus plantarum and Ligilactobacillus salivarius, in Macrophages and Cyclophosphamide‐Induced Immunosuppressed Mice

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
IBP35, a combination of Lactiplantibacillus plantarum IDCC 3501 and Ligilactobacillus salivarius IDCC 3551, enhanced macrophage activation in RAW 264.7 cells and improved multiple immune readouts in cyclophosphamide‐induced immunosuppressed mice, including splenocyte proliferation, NK cell activity, cytokine production, macrophage phagocytic activity ...
Han Bin Lee, Jinho Lee, Kyuho Jeong, Young Hoon Jung, Jin Seok Moon   +4 more
wiley   +1 more source

How Salmonella Works Under Osmotic and Desiccation Stresses

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Salmonella remains one of the leading threats in foods with reduced water activity, where it can survive for long periods and cause outbreaks. Its persistence stems from a wide array of adaptive strategies shaped by the selective pressures imposed by low‐moisture foods.
Mayara Messias Oliveira, Dionisio P. Amorim‐Neto, Anderson S. Sant'Ana   +2 more
wiley   +1 more source

The genetics of symbiotic nitrogen fixation: comparative genomics of 14 Rhizobia Strains by resolution of protein clusters. [PDF]

, 2017
The symbiotic relationship between legumes and nitrogen fixing bacteria is critical for agriculture, as it may have profound impacts on lowering costs for farmers, on land sustainability, on soil quality, and on mitigation of greenhouse gas emissions ...
BARRERO, R., BELLGARD, M., BLACK, M., CHAPMAN, B., HOWIESON, J., HUNGRIA, M., MOOLHUIJZEN, P.   +6 more
core   +1 more source

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Repurposing of Meropenem and Nadifloxacin for Treatment of Burn Patients? [PDF]

, 2009
The escalating number of multidrug resistant pathogens has demanded the swift development of new and potent antibiotics (ref. 2). Metallo-[beta]-lactamases (MBLs) continue to evolve, rendering the latest generation of carbapenem antibiotics useless (ref.
Christie E. Costa, James Spencer, Janice D. Thomas, Jeffrey H. Toney, Joseph G. Moloughney, Karla S. Bullon   +5 more
core   +1 more source

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

Development of a sheep's milk kefir using species isolated from kefir products : a thesis presented in partial fulfilment of the requirements for the degree of Masters in Food Technology at Massey University, Palmerston North, New Zealand [PDF]

, 2017
The aim of the research described in this thesis was to develop a good tasting kefir using sheep’s milk. Kefir is a refreshing and effervescent milk beverage fermented with bacteria and yeast.
Brown, Madeleine Frances Webster
core