Results 41 to 50 of about 2,912,635 (352)

Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation [PDF]

, 2018
Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms.
Krastanov, Albert, Lante, Anna, Tumbarski, Yulian   +2 more
core   +1 more source

Fermented foods: a perspective on their role in delivering biotics

Frontiers in Microbiology, 2023
Fermented foods are often erroneously equated with probiotics. Although they might act as delivery vehicles for probiotics, or other ‘biotic’ substances, including prebiotics, synbiotics, and postbiotics, stringent criteria must be met for a fermented ...
G. Vinderola, P. Cotter, M. Freitas, M. Gueimonde, H. Holscher, P. Ruas-Madiedo, S. Salminen, K. Swanson, M. Sanders, C. Cifelli   +9 more
semanticscholar   +1 more source

Fermented Foods as Probiotics

Journal of Advanced Pharmaceutical Technology & Research, 2021
Fermented foods and drinks derived from animals as well as plants play an important role in diets. These foods usually contain lactic acid bacteria (LAB) grown during fermentation, and these naturally contain compounds, including organic acids, ethanol, or antimicrobial compounds with the ability to inhibit spoilage organisms and pathogenic bacteria in
Yulistia Budianti Soemarie, Tiana Milanda, Melisa Intan Barliana   +2 more
openaire   +3 more sources

Fermented beverages with health-promoting potential: Past and future perspectives [PDF]

, 2014
peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D., Hill, Colin, Marsh, Alan J., Ross, R Paul   +3 more
core   +1 more source

Biogenic amines in fermented foods [PDF]

European Journal of Clinical Nutrition, 2010
Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids.
Spano, G., Russo, P., Lonvaud-Funel, Aline, Lucas, Patrick, Alexandre, H., Grandvalet, Cosette, Coton, E., Coton, M., Barnavon, L., Bach, B., Rattray, F., Bunte, A., Magni, C., Ladero, V., Alvarez, M., Fernandez, M., Lopez, P., de Palencia, P.F., Corbi, A., Trip, H., Lolkema, J.S.   +20 more
openaire   +5 more sources

Phages in Fermented Foods: Interactions and Applications

Fermentation, 2023
Phage ecology has attracted increasing attention in recent years. Fermented foods have rich and diverse microbial communities, which are not only the creators of the unique flavors in food, but also good hosts for bacteriophages.
Qian Wu, Luming Li, Peng Xiang, Ting Zhang, Lianxin Peng, Liang Zou, Qiang Li   +6 more
semanticscholar   +1 more source

The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives [PDF]

, 2018
This study aimed at evaluating the effectiveness of seasoning Cobrancosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines.
Alves M, Esteves E, Quintas C, Ambra R, Lucchetti S, Moneta E, et al., Arroyo-López FN, Romero C, Durán-Quintana M, et al., Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, et al., Bach-Faig A, Berry EM, Lairon D, et al., Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, et al., Embuscado ME, Frisoli TM, Schmieder RE, Grodzicki T, et al., Ghawi SK, Rowland I, Methven L, González RD, Tamagnini LM, Olmos PD, et al., Horita CN, Morgano MA, Celeghini RMS, et al., Maldonado MB, Zuritz CA, Assof MV, Mateus T, Santo D, Saúde C, et al., Miller GL, Moreno-Baquero JM, Bautista-Gallego J, Garrido-Fernández A, et al., Romeo FV, Piscopo A, Poiana M, Saura-Calixto F, Goňi I, Saúde C, Barros T, Mateus T, et al., Shobana S, Naidu AK, Singleton VL, Orthofer R, Lamuela-Raventos RM, Uylaşer V, Yildiz G, Zinno P, Guantario B, Perozzi G, et al.   +21 more
core   +1 more source

A Big World in Small Grain: A Review of Natural Milk Kefir Starters [PDF]

, 2020
Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Junne, Stefan, Nejati, Fatemeh, Neubauer, Peter   +2 more
core   +1 more source

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

Foods, 2021
Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences.
Yaxin Gao, Lizhen Hou, Jie Gao, Danfeng Li, Zhiliang Tian, Bei Fan, Fengzhong Wang, Shuying Li   +7 more
semanticscholar   +1 more source

Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics.

Comprehensive Reviews in Food Science and Food Safety, 2022
Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics.
Mirjana Ž. Grujović, K. Mladenović, T. Semedo-Lemsaddek, M. Laranjo, O. Stefanović, S. Kocić-Tanackov   +5 more
semanticscholar   +1 more source