Results 51 to 60 of about 1,065 (173)

Changes in Microbial Diversity and Nutritional Components of Mare Milk Before and After Traditional Fermentation

Frontiers in Sustainable Food Systems, 2022
The formation and quality of nutrients before and after fermentation depends on microbial community dynamics. In this study, the nutrients and microflora of mare milk were studied before and after traditional fermentation.
Qinyu Li, Yulian Zhao, Bateer Siqin, Tuya Xilin, Na Zhang, Minhui Li, Minhui Li, Minhui Li   +7 more
doaj   +1 more source

Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 24: Suitability of taxonomic units notified to EFSA until March 2026

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The Qualified Presumption of Safety (QPS) process was developed to provide a harmonised safety assessment approach to support EFSA Scientific Panels and Units. The QPS approach assesses the taxonomic identity, body of knowledge and safety of microorganisms intentionally added to the food and feed chain.
EFSA Panel on Biological Hazards (BIOHAZ), Ana Allende, Avelino Alvarez‐Ordóñez, Valeria Bortolaia, Sara Bover‐Cid, Alessandra De Cesare, Wietske Dohmen, Laurent Guillier, Liesbeth Jacxsens, Maarten Nauta, Lapo Mughini‐Gras, Jakob Ottoson, Luisa Peixe, Fernando Perez‐Rodriguez, Panagiotis Skandamis, Elisabetta Suffredini, Marianne Chemaly, Pier Sandro Cocconcelli, Pablo Salvador Fernández Escámez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Ingvar Sundh, Fulvio Barizzone, Marta Bisaschi, Sandra Correia, Lieve Herman   +26 more
wiley   +1 more source

Safety evaluation of the food enzyme mannan endo‐1,4‐β‐mannosidase from the non‐genetically modified Aspergillus niger HBI‐GM01

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme mannan endo‐1,4‐β‐mannosidase (1,4‐β‐d‐mannan mannanohydrolase; EC 3.2.1.78) is produced with the non‐genetically modified Aspergillus niger strain HBI‐GM01 by HBI Enzymes Inc. The food enzyme was considered free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Lieve Herman, Andrea Terron, Andrey Yurkov, Jaime Aguilera, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Yi Liu   +20 more
wiley   +1 more source

Safety evaluation of an extension of use of the food enzyme α‐galactosidase from the genetically modified Saccharomyces cerevisiae strain CBS 615.94

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme α‐galactosidase (α‐D‐galactoside galactohydrolase; EC 3.2.1.22) is produced with the genetically modified Saccharomyces cerevisiae strain CBS 615.94 by Kerry Ingredients & Flavours Ltd. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in one food manufacturing ...
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Irene Bonino, Yi Liu   +15 more
wiley   +1 more source

Microbiological Characteristic and Antimicrobial Activity of Koumiss Against Salmonella Typhimurium and Mycobacterium tuberculosis

, 2012
Koumiss is a traditional fermented milk product originated from the Central Asian steppes and mostly produced from mare milk by spontaneous fermentation of lactose to lactic acid and alcohol.
Yahya, Rithoh
core   +3 more sources

Development of Koumiss Incorporated with Beet and Oat [PDF]

Advance Journal of Food Science and Technology, 2018
The main goal of this study was to develop an innovative product based on food from vegetal origin (beet and oat) incorporated in a dairy product (koumiss). Raw materials were pasteurized milk, bacterial inoculum, beet and oat. Beet and oat were incorporated according to three formulations.
Arroyo Susana, Bermudez Keity J., Conde Angie, Rodriguez Laura P., Mora Ana P., Espitia Paula J.P.   +5 more
openaire   +1 more source

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Traditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Limenew Abate Worku, Rakesh Kumar Bachheti, Vikas Rana, Gyanesh Joshi, Archana Bachheti, D. P. Pandey   +5 more
wiley   +1 more source

Restoration of Gut Microbiota and Metabolic Homeostasis by Lacticaseibacillus paracasei Zhang in Azithromycin‐Induced Dysbiosis

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
This study investigated whether Lacticaseibacillus paracasei Zhang could alleviate the gut microbiota imbalance and its systemic consequences caused by antibiotics. Mice treated with azithromycin exhibited gut microbiota disorders, and subsequent probiotic intervention was carried out.
Xiaoye Liu, Guoqiang Yao, Temuujin Bayarjargal, Lai‐Yu Kwok, Wenyi Zhang   +4 more
wiley   +1 more source

Linguistic Evidence Suggests that Xiōng‐nú and Huns Spoke the Same Paleo‐Siberian Language

Transactions of the Philological Society, Volume 124, Issue 1, Page 29-52, March 2026.
Abstract The Xiōng‐nú were a tribal confederation who dominated Inner Asia from the third century BC to the second century AD. Xiōng‐nú descendants later constituted the ethnic core of the European Huns. It has been argued that the Xiōng‐nú spoke an Iranian, Turkic, Mongolic or Yeniseian language, but the linguistic affiliation of the Xiōng‐nú and the ...
Svenja Bonmann, Simon Fries
wiley   +1 more source

Lactobacillus Plantarum 6C Alleviates DSS‐Induced Colitis via Ligilactobacillus Enrichment‐Dependent Suppression of the PI3K‐AKT Signaling Pathway

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT Ulcerative colitis (UC) is a chronic intestinal inflammatory disease with complex pathogenesis. Previous studies have shown that probiotics alleviate UC by modulating the gut microbiome. Therefore, this study aimed to investigate the ameliorative effect of Lactobacillus plantarum 6C (L.
Jiashan Qin, Jun Guo, Tieyun Chen, Ji'an Zhang, Wuyuntana, Shaoying Ma, Xinlei Yan   +6 more
wiley   +1 more source