Results 1 to 10 of about 261,233 (267)

Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues

Foods, 2023
Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat
Paula Fuentes Choya, Patricia Combarros-Fuertes, Daniel Abarquero Camino, Erica Renes Bañuelos, Bernardo Prieto Gutiérrez, María Eugenia Tornadijo Rodríguez, José María Fresno Baro   +6 more
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Bacterial extracellular vesicles and associated functional proteins in fermented dairy products with Lacticaseibacillus paracasei

Frontiers in Microbiology, 2023
Cells of all kingdoms produce extracellular vesicles (EVs); hence, they are present in most environments and body fluids. Lacticaseibacillus paracasei produces EVs that have attached biologically active proteins (P40 and P75).
Gaspar Pérez Martínez, Lola Giner-Pérez, Lola Giner-Pérez, Keshia F. Castillo-Romero, Keshia F. Castillo-Romero   +4 more
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Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice

Journal of Dairy Science, 2022
: Milk protein is one of the major food allergens. As an effective processing method, fermentation may reduce the potential allergenicity of allergens.
Lina Zhao, Fengyi Shi, Qinggang Xie, Yifan Zhang, Smith Etareri Evivie, Xuetong Li, Shengnan Liang, Qingxue Chen, Bowen Xin, Bailiang Li, Guicheng Huo   +10 more
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Factors Affecting Spontaneous Endocytosis and Survival of Probiotic Lactobacilli in Human Intestinal Epithelial Cells

Microorganisms, 2022
Mutualistic bacteria have different forms of interaction with the host. In contrast to the invasion of pathogenic bacteria, naturally occurring internalization of commensal bacteria has not been studied in depth.
Diana Aurora Ramirez-Sánchez, Noemi Navarro-Lleó, Christine Bäuerl, Samuel Campista-León, José María Coll-Marqués, Gaspar Pérez-Martínez   +5 more
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Comparative Genomics Revealed Wide Intra-Species Genetic Heterogeneity and Lineage-Specific Genes of Akkermansia muciniphila

Microbiology Spectrum, 2022
Akkermansia muciniphila has potential as a next-generation probiotic, but few previous studies attempted to analyze its intraspecies population diversity.
Weicheng Li, Jiaqi Sun, Yongjian Jing, Jie Zhao, Qiong Wu, Jiaqi Liu, Lai-Yu Kwok, Wenguang Zhang, Zhihong Sun, Zhi Zhong, Wenjun Liu   +10 more
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Comparative Genomic Analysis of Functional Genomics of Lactiplantibacillus plantarum ST [PDF]

Shipin Kexue, 2023
In this study, the functional genomic characteristics of Lactiplantibilus plantarum ST were analyzed. Comparative genomic analysis was performed on the whole genome sequences of L. plantarum ST and the type strain L.
YANG Shujuan, ZHOU Jinping, LI Haiyan, CAO Zhenhui, SUN Zhihong, LIN Qiuye
doaj   +1 more source

Polyphosphate in Lactobacillus and Its Link to Stress Tolerance and Probiotic Properties

Frontiers in Microbiology, 2018
The synthesis of the inorganic polymer polyphosphate (poly-P) in bacteria has been linked to stress survival and to the capacity of some strains to sequester heavy metals.
Cristina Alcántara, José M. Coll-Marqués, Carlos Jadán-Piedra, Dinoraz Vélez, Vicenta Devesa, Manuel Zúñiga, Vicente Monedero   +6 more
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Distribution and Quantification of Lactic Acid Enantiomers in Baijiu

Foods, 2022
Enantiomers of lactic acid were investigated in Baijiu, including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via high-performance liquid chromatography with a chiral separation column.
Hao Xu, Shuyi Qiu, Yifeng Dai, Yuangen Wu, Xiangyong Zeng   +4 more
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l-Lactic Acid Production Using Engineered Saccharomyces cerevisiae with Improved Organic Acid Tolerance

Journal of Fungi, 2021
Lactic acid is mainly used to produce bio-based, bio-degradable polylactic acid. For industrial production of lactic acid, engineered Saccharomyces cerevisiae can be used.
Byeong-Kwan Jang, Yebin Ju, Deokyeol Jeong, Sung-Keun Jung, Chang-Kil Kim, Yong-Suk Chung, Soo-Rin Kim   +6 more
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Microbial community analysis and enzymatic process optimization of dry corn stover pretreated with medium-temperature Daqu [PDF]

Zhongguo niangzao
In this study, taking dry corn stover (DCS) as a raw material, medium-temperature Daqu were added to DCS samples, the DCS was pretreated by anaerobic fermentation, the organic acids, pH and cellulose fractions during the pretreatment process (0-35 d ...
YANG Xu, CHU Huiling, SHI Zhiyuan, YUAN Ruihua, TANG Nana, ZHANG Zhiping, SONG Lili, WEI Tao
doaj   +1 more source