Results 61 to 70 of about 24,383 (119)

Microbiological characteristics of cheeses aged in animal skins and natural caves

Mljekarstvo
This review investigates the microbial communities present in cheeses aged in animal skin sacks and natural caves. These traditional aging techniques preserve cultural practices and contribute to the unique flavours and textures of cheese.
Azzouz Safae, Ahadaf Soumaya, Haouali Wessal, El Galiou Ouiam, Hassani Zerrouk Mounir, Laglaoui Amin   +5 more
doaj   +1 more source

Advances in Xylooligosaccharides Production From Lignocellulosic Materials and Its Application as Prebiotics

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT With the growing interest in functional foods and their role in promoting health beyond basic nutrition, increasing attention has been directed toward the modulation of gut microbiota as a key determinant of human well‐being. In this context, prebiotics and probiotics have emerged as central bioactive ingredients due to their capacity to ...
Paula Cavion Costa, Marli Camassola
wiley   +1 more source

Co‐Detoxification of Multiple Mycotoxins: Microbial and Enzymatic Biodegradation Processes

Food Frontiers, Volume 7, Issue 4, July 2026.
The presence of mycotoxins poses a threat to food safety. This article reviews microbial/enzymatic detoxification technologies and the main degradation pathways of key mycotoxins. We propose to overcome current bottlenecks through enzyme engineering and synthetic biology, providing a roadmap for sustainable and scalable solutions.
Lixia Fan, Changying Guo, Saranya Poapolathep, Amnart Poapolathep, Mingxiao Ning, Bingchun Zhang, Xianfeng Ren, Antonio F. Logrieco   +7 more
wiley   +1 more source

Development of Functional Soybean‐Enriched Cheese: Identification of Novel Angiotensin‐Converting Enzyme‐Inhibitory and Predicted Dipeptidyl Peptidase IV‐Related Peptides

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This graphical abstract summarizes the development of soybean‐enriched hybrid cheese, its fermentation with proteolytic starter cultures, peptidomic profiling by LC–MS/MS, and the identification of milk‐ and soybean‐derived peptides with angiotensin‐converting enzyme‐inhibitory activity and predicted dipeptidyl peptidase IV‐related bioactivity ...
Mehtap Er Kemal, Mehmet Kemal, Hasan Temiz   +2 more
wiley   +1 more source

Comparison of Leavening Ability of Kluyveromyces lactis in Different Bread Dough Formulations [PDF]

, 2019
The aim of this study was to evaluate the dough proofing activity of Kluyveromyces lactis (ATCC 8585) in different dough formulations and to compare it with the commercial active dry bakery yeast Saccharomyces cerevisiae.
Bekir Gökçen Mazı
core   +1 more source

Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis

Czech Journal of Food Sciences, 2015
This article proposes an approach based on the evaluation of CO2 produced by Saccharomyces cerevisiae var. boulardii, Kluyveromyces lactis × Saccharomyces cerevisiae, Saccharomyces pastorianus var.
Francesco Pio CASANOVA, Antonio BEVILACQUA, Leonardo PETRUZZI, Milena SINIGAGLIA, Maria Rosaria CORBO   +4 more
doaj   +1 more source

Microbial responses to emerging technologies in fermented dairy processing: Implications for product development

International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.
Emerging processing technologies can do more than inactivate microorganisms; under controlled sublethal conditions, they reprogram microbial physiology and metabolism. This review highlights the underlying mechanisms, technological opportunities, and current challenges for designing next‐generation fermented dairy products with improved functionality ...
Sepehrdad Dehghani, Ramila Cristiane Rodrigues, Vitor Emanuel Máximo Santos, Pedro Henrique Campelo, Evandro Martins   +4 more
wiley   +1 more source

Producción y caracterización parcial de beta -galactosidasa de Kluyveromyces lactis propagada en suero de leche desproteinizado

Archivos Latinoamericanos de Nutrición, 2003
RESUMEN. El objetivo de ésta investigación fue el optimizar la producción de beta -galactosidasa por Kluyveromyces lactis, a través de la Metodología de Superficie de Respuesta (MSR), utilizando el suero lácteo desproteinizado como medio de fermentación.
O Alejandra, Matheus Ramírez, R Nilo Rivas   +2 more
doaj  

Enzimas pectinolíticas de Kluyveromyces marxianus: seleção e aplicação em processos da indústria de alimentos [PDF]

, 2012
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de AlimentosNesse trabalho, dezenove leveduras do gênero Kluyveromyces foram testadas quanto à sua capacidade de produzir pectinases ...
Barreto, Luciani Tatsch Piemolini
core  

The Possibilities of Whey Fermentation using Kluyveromyces lactis

, 2017
Diplomová práce je zaměřena na syrovátku a její fermentaci pomocí pěti kmenů kvasinek Kluyveromyces lactis. Náplní práce byla stručná charakteristika syrovátky (složení a zpracování), alkoholové fermentace a kvasinek, které byly využívány v této práci ...
Válková, Petra
core   +2 more sources