Results 121 to 130 of about 530,111 (391)

Lactic acid bacteria from fresh fruit and vegetables as biocontrol agents of phytopathogenic bacteria and fungi [PDF]

open access: yes, 2009
The aim of the study was to evaluate the efficacy of lactic acid bacteria isolated from fresh fruits and vegetables as biocontrol agents against the phytopathogenic and spoilage bacteria and fungi, Xanthomonas campestris, Erwinia carotovora, Penicillium ...
Emilio Montesinos   +3 more
core   +1 more source

Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]

open access: yes, 2019
Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa   +3 more
core   +2 more sources

Probiotic‐Based Materials as Living Therapeutics

open access: yesAdvanced Materials, EarlyView.
Recent advances in Engineered Living Materials are highlighted, integrating synthetic biology and advanced materials, with a focus on probiotic‐based therapeutics. Probiotic Living Materials hold great potential for biosensing, infection treatment, osteogenesis, wound healing, vaginal and gastrointestinal disorders, and cancer therapy. breakthroughs in
Laura Sabio   +2 more
wiley   +1 more source

Rifaximin-induced changes in the gut microbiome associated to improvement of neurotransmission alterations and learning in rats with chronic liver disease

open access: yesScientific Reports
Rifaximin, a gut-targeted antibiotic, improves cognitive function and reduces the risk of hepatic encephalopathy (HE), yet its effects on the gut-brain axis remain unknown.
Lola Giner-Pérez   +10 more
doaj   +1 more source

Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area

open access: yesHeliyon
To compare the effects of differences in Daqu making technology and production regions on the bacterial composition and physicochemical properties of high-temperature Daqu (HTD), this study analyzed the bacterial community structure of three colors of ...
Dongying Ge   +6 more
doaj   +1 more source

Identification of antifungal molecules from novel probiotic Lactobacillus bacteria for control of Candida infection [PDF]

open access: yes, 2016
1. Probiotic lactic acid bacteria were identified to have antifungal properties against Candida albicans. 2. The cell-free supernatant of the lactic acid bacteria was successfully fractionated and purified using fast performance liquid chromatography ...
Jin, LJ   +4 more
core  

Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production [PDF]

open access: gold, 2022
Brenda de Nazaré do Carmo Brito   +5 more
openalex   +1 more source

Nanostructured Protein Surfaces Inspired by Spider Silk

open access: yesAdvanced Materials, EarlyView.
Harnessing recombinant spider silk technology, bioengineered spidroin variants enable the creation of functionalized nanostructured coatings with tunable affinity for specific targets, supporting a broad range of applications ‐ from antifouling surfaces and targeted drug delivery to advanced cell therapies and precision bio‐patterning via lithography ...
Martin Humenik, Thomas Scheibel
wiley   +1 more source

Screening of 31 Lactic Acid Bacteria Strains Identified Levilactobacillus brevis NCTC 13768 as a High-Yield GABA Producer

open access: yesApplied Sciences
Gamma-aminobutyric acid (GABA) is the main inhibitory neurotransmitter in the vertebrate central nervous system, known for its role in promoting sleep, reducing anxiety, regulating blood pressure, and modulating stress, cognition, and behavior. Microbial
Desislava Teneva   +10 more
doaj   +1 more source

Safety Aspects of Genetically Modified Lactic Acid Bacteria

open access: yesMicroorganisms, 2020
Lactic acid bacteria (LAB) have a long history of use in the food industry. Some species are part of the normal human microbiota and have beneficial properties for human health. Their long-standing use and considerable biotechnological potential have led
T. V. Plavec, A. Berlec
semanticscholar   +1 more source

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