Results 81 to 90 of about 2,193 (213)
EFSA Journal, Volume 23, Issue 6, June 2025.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 microorganism Aspergillus niger strain AE‐HCM by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety ...
EFSA Panel on Food Enzymes (FEZ) +15 more
wiley +1 more source
Aquaculture Nutrition, Volume 2025, Issue 1, 2025.This study aimed to determine the effect of dual‐strains probiotic (DSP) consisting of Lactobacillus casei and Bacillus subtilis on bacterial metagenomic profile, gut physiology, and digestive enzyme levels of African catfish (Clarias gariepinus) infected by Aeromonas hydrophila. The ratio between L. casei and B. subtilis was 1:1 each with a density of
Nurul Aini +6 more
wiley +1 more source
Comparative genome analysis of Lactobacillus casei strains isolated from Actimel and Yakult products reveals marked similarities and points to a common origin [PDF]
, 2013 Corrigendum: Douillard, F. P., Kant, R., Ritari, J., Paulin, L., Palva, A. & de Vos, W. M. Microbial Biotechnology 2014, 7, 1, p.
de Vos, Willem M. +5 more
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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 +5 more
openaire +1 more source
Progress in Probiotic Science: Prospects of Functional Probiotic‐Based Foods and Beverages
International Journal of Food Science, Volume 2025, Issue 1, 2025.This comprehensive review explores the evolving role of probiotic‐based foods and beverages, highlighting their potential as functional and “future foods” that could significantly enhance nutrition, health, and overall well‐being. These products are gaining prominence for their benefits in gut health, immune support, and holistic wellness.
Musaalbakri Abdul Manan, Ivan Salmerón
wiley +1 more source
Specific Character of Modern Interethnic Relations in Krasnoyarsk Territory as Per Associative Experiment [PDF]
, 2011 Ethnocultural space of Krasnoyarsk territory is an urgent subject for research nowadays. According to the criteria of conflict, ethnology and sociology theory Krasnoyarsk territory has been both a centre of strained interethnic relations and a specific ...
Kivkutsan, Galina V +1 more
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Microbial Strains in Fermented Dairy: Unlocking Biofunctional Properties and Health Benefits
International Journal of Food Science, Volume 2025, Issue 1, 2025.Fermented dairy products like yoghurt, cheese, and kefir are essential for human nutrition and health. They offer a wide range of biofunctional properties, providing unique flavors along with substantial nutritional and therapeutic benefits. The inclusion of functional microorganisms, including probiotics, in dairy products offers a nutrient‐dense ...
Anuradha Wijesekara +5 more
wiley +1 more source
Ukrainian Journal of Veterinary Sciences, 2020 Information on the formation of veterinary and sanitary supervision in Kyiv since the end of the 19th century is given. By 1888, there were 17 small private abattoirs in Kyiv, scattered throughout the city.
M. M. Stehney
doaj +1 more source
UA94/6/17 Student / Alumni Personal Papers WKU Annie Reis [PDF]
, 2015 Records created by and about Annie Reis during her years as a student at Western Kentucky State Normal ...
WKU Archives
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