Results 1 to 10 of about 94,940 (256)

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
doaj   +1 more source

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
doaj   +1 more source

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
doaj   +1 more source

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
doaj   +1 more source

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

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
doaj   +1 more source

Lactic Acid Bacteria

, 2011
Peer ...
Muñoz, Rosario, Moreno-Arribas, M. Victoria, De Las Rivas, Blanca   +2 more
  +5 more sources

Lactic acid bacteria

Quality Assurance and Safety of Crops & Foods, 2022
Mycotoxins produced from Aspergillus, Penicillium, and Fusarium cause food spoilages during handling and storage, owing to immense economic losses and serious human health concerns including immunosuppression and carcinogenic effects. Furthermore, these species are also known to produce mycotoxins.
Sneh Punia Bangar, Nitya Sharma, Aastha Bhardwaj, Yuthana Phimolsiripol   +3 more
openaire   +2 more sources

Research advances in the degradation of aflatoxin by lactic acid bacteria [PDF]

Journal of Venomous Animals and Toxins including Tropical Diseases, 2023
Aflatoxins are toxic secondary metabolites that often contaminate food and animal feed, causing huge economic losses and serious health hazards. Aflatoxin contamination has become a major concern worldwide.
Yuxi Wang, Lishi Jiang, Ying Zhang, Ran Ran, Xiao Meng, Shukun Liu   +5 more
doaj   +1 more source

[Lactic Acid Bacteria] Probiotic Lactic Acid Bacteria [PDF]

The Korean Journal of Food And Nutrition, 2011
Abstract It is said that the reason Bulgarians enjoy longevity is that they have a lot of yogurt, whose Lactobacillus controls intestinal poison-producing germs. In young individuals, the number of bifidobacteria exceeds 10 billion per 1 g of intestinal content, but this number decreases for older or senile individuals, who have a larger number of ...
openaire   +1 more source