Results 1 to 10 of about 6,144,088 (209)
Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review
Bioresources and Bioprocessing, 2021 Lactic acid has become one of the most important chemical substances used in various sectors. Its global market demand has significantly increased in recent years, with a CAGR of 18.7% from 2019 to 2025.
Nur Akmal Solehah Din +4 more
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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 +6 more
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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 +4 more
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Cell Metabolism, 2023 Previous studies have shown that Lactobacillus species play a role in ameliorating colorectal cancer (CRC) in a mouse model. However, the underlying mechanisms remain largely unknown.
Qingqing Zhang +17 more
semanticscholar +1 more source
Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
Frontiers in Bioengineering and Biotechnology, 2021 Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry.
Yaqi Wang +9 more
semanticscholar +1 more source
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 +10 more
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Role of Lactic Acid Bacteria in Food Preservation and Safety
Foods, 2022 Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food biopreservation. Bacterial antagonism has been recognized for over a century, but in recent years, this phenomenon has received more scientific attention ...
Agnieszka Zapaśnik +2 more
semanticscholar +1 more source
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 +5 more
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Lactic acid and lactate: revisiting the physiological roles in the tumor microenvironment.
Trends in immunology, 2022 Lactic acid production has been regarded as a mechanism by which malignant cells escape immunosurveillance. Recent technological advances in mass spectrometry and the use of cell culture media with a physiological nutrient composition have shed new light
Petya Apostolova, Erika L. Pearce
semanticscholar +1 more source
Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria
Molecules, 2021 Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry.
M. Kieliszek +3 more
semanticscholar +1 more source