Results 1 to 10 of about 503,588 (382)

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, Barbara Sokołowska, Marcin Bryła   +2 more
doaj   +2 more sources

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, Jiangtao Wu, Mengxin Lv, Zhen Shao, Meluleki Hungwe, Jinju Wang, Xiaojia Bai, Jingli Xie, Yanping Wang, Weitao Geng   +9 more
doaj   +2 more sources

Stress Physiology of Lactic Acid Bacteria [PDF]

Microbiology and Molecular Biology Reviews, 2016
SUMMARY Lactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms. The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by the technological implications of LAB robustness in the food industry.
K. Papadimitriou, Á. Alegría, P. Bron, M. De Angelis, M. Gobbetti, M. Kleerebezem, J. Lemos, D. Linares, P. Ross, C. Stanton, F. Turroni, D. van Sinderen, P. Varmanen, M. Ventura, M. Zúñiga, E. Tsakalidou, J. Kok   +16 more
semanticscholar   +6 more sources

Lactic Acid Bacteria in Finfish—An Update [PDF]

Frontiers in Microbiology, 2018
A complex and dynamic community of microorganisms, play important roles within the fish gastrointestinal (GI) tract. Of the bacteria colonizing the GI tract, are lactic acid bacteria (LAB) generally considered as favorable microorganism due to their ...
E. Ringø, S. Hoseinifar, K. Ghosh, H. Doan, B. Beck, S. Song   +5 more
semanticscholar   +6 more sources

Les bactériocines des bactéries lactiques : caractéristiques et intérêts pour la bioconservation des produits alimentaires [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2009
Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins from lactic acid bacteria are low molecular weight antimicrobial peptides.
Dortu C., Thonart P.
doaj   +2 more sources

Lactic Acid Bacteria

Methods in Molecular Biology, 2019
Lactic acid bacteria (LAB) constitutes a group of gram-positive bacteria united by certain morphological, metabolic, and physiological characteristics. The fermentation patterns of heterofermentative LAB can also be profoundly affected by the presence of organic molecules able to act as electron acceptors and shift the direction from acetyl phosphate ...
Timothy Woolley
semanticscholar   +3 more sources

Anchoring of proteins to lactic acid bacteria [PDF]

, 1999
The anchoring of proteins to the cell surface of lactic acid bacteria (LAB) using genetic techniques is an exciting and emerging research area that holds great promise for a wide variety of biotechnological applications. This paper reviews five different
A Hoick, A Mercenier, A Robert, A Strauss, A Strauss, AJ Haandrikman, AP Pugsley, C Andréoni, CBM Maassen, CM Franke, CM Franke, CM Rush, D Medaglini, D Medaglini, D Medaglini, E Gunneriusson, FO Eko, G Buist, G Buist, G Georgiou, G Pozzi, G Pozzi, G Pozzi, G Pozzi, G Pozzi, G Vidgrén, H Ton-That, H Ton-That, HJ Boot, I Poquet, J Kok, JC Piard, JM Wells, K Robinson, L Steidler, M, M Hansson, M Hofnung, ML Callegari, MR Oggioni, MR Oggioni, O Schneewind, O Schneewind, O Schneewind, P Samuelson, P Vos, PH Pouwels, PH Pouwels, PM Norton, PM Norton, RJ Leer, S Fabio, S Liljeqvist, S Ricci, S Stahl, S Tynkkynen, SC Cebolla, T Toba, TN Nguyen, TN Nguyen, UB Sleytr, VA Fischetti, VA Fischetti, VA Fischetti, WW Navarre, WW Navarre, WW Navarre   +66 more
core   +4 more sources

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

Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods

Frontiers in Microbiology, 2023
Introduction Dietary sources have an abundance of bacteria, mainly lactic acid bacteria (LABs), which have long been regarded as probiotics in humans and animals.
Khushboo, Arun Karnwal, Tabarak Malik
semanticscholar   +1 more source