Results 151 to 160 of about 3,135,952 (358)
Separation of viable lactic acid bacteria from fermented milk
Heliyon, 2018 Probiotics are live microorganisms that provide health benefits to humans. Some lactic acid bacteria (LAB) are probiotic organisms used in the production of fermented foods, such as yogurt, cheese, and pickles.
Tomohiko Nishino +2 more
doaj
Animal Research and One Health, EarlyView.Multi‐omics analysis revealed that FOS supplementation increased the abundance of Phascolarctobacterium, GCA‐900066575, Shuttleworthia, Olsenella, Eubacterium_hallii_group while decreasing Alistipes. It also influenced the metabolism of S‐lactoylglutathione, p‐cresol glucuronate, 2‐phenylethanol glucuronide, propionic acid, dulcitol, and inhibited the ...
Dan Song +11 more
wiley +1 more source
Heliyon, 2018 Tibetan kefir grains (TKGs), natural starters for milk fermentation, are believed to comprise diverse microflora of lactic acid and acetic acid bacteria.
Xingxing Wang +4 more
doaj
Animal Research and One Health, EarlyView.Activo Liquid and Halquinol inhibit Salmonella and Escherichia coli in culture media. Activo Liquid exhibits bactericidal action, whereas HA is bacteriostatic, and their combination results in positive or indifferent interactions. This combination effectively inhibits E. coli throughout digestion simulation, thus reducing the required concentrations of
Alberto Gonçalves Evangelista +6 more
wiley +1 more source
Microbiological quality of raw berries and their products: A focus on foodborne pathogens
Heliyon, 2019 Berry samples (n = 316; strawberries, raspberries, blackberries and blueberries) obtained from a fruit processing plant were examined regarding bacteriological quality and their potential public health risk.
Márcia Oliveira +2 more
doaj
Podcasts in health education—Insights from a scoping review and survey
Anatomical Sciences Education, EarlyView.Abstract Podcasts have rapidly emerged as a powerful tool for health communication, especially since the COVID‐19 pandemic. While evidence shows that podcasts can enhance student knowledge, confidence, and flexibility in learning, their educational impact is primarily studied within formal academic contexts.
Matthew J. Barton +2 more
wiley +1 more source
Food Microbiology: The Past and the New Challenges for the Next 10 Years. [PDF]
Front Microbiol, 2020 Suzzi G, Corsetti A.
europepmc +1 more source