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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.
Sneh Punia Bangar +3 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
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Screening and identification of lactic acid bacteria with α-glucosidase inhibiting activity [PDF]
Frontiers in MicrobiologyIn this study, lactic acid bacteria were isolated from traditional fermented foods in Guizhou. The fermentation supernatant and cell disruption extract were used to screen lactic acid bacteria with α-glucosidase inhibitory activity, and the active lactic
Yi Liu +13 more
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Polyphosphate from Lactic Acid Bacteria: A Functional Molecule for Food and Health Applications [PDF]
FoodsThe linear polymer polyphosphate (polyP) is found across all three domains of life and fulfills diverse physiological functions, including phosphorus storage, chaperone activity, and stress tolerance.
Daniela Corrales +3 more
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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.
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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 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
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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Antioxidants, 2023 The growing global consumption of avocados, associated with contents including bioactive compounds with numerous health-promoting properties, is producing a large amount of agro wastes around the world.
Soumi De Montijo-Prieto +8 more
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