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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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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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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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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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Genomics of lactic acid bacteria [PDF]
FEMS Microbiology Letters, 2009 Lactic acid bacteria (LAB) are found to occupy a variety of ecological niches including fermented foods as well as mucosal surfaces of humans and other vertebrates. This review is based on the genomic content of LAB that is responsible for the functional and ecological diversity of these bacteria.
Joel, Schroeter, Todd, Klaenhammer
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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
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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 +10 more
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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 +5 more
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