Results 11 to 20 of about 530,111 (391)
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 +9 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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Foods, 2022 The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of ...
Dominika Jurášková +2 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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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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Bacteriocin-Producing Probiotic Lactic Acid Bacteria in Controlling Dysbiosis of the Gut Microbiota
Frontiers in Cellular and Infection Microbiology, 2022 Several strains of lactic acid bacteria are potent probiotics and can cure a variety of diseases using different modes of actions. These bacteria produce antimicrobial peptides, bacteriocins, which inhibit or kill generally closely related bacterial ...
Anjana, S. Tiwari
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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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Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations
International Journal of Molecular Sciences, 2022 Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food and are generally considered safe. LAB regulate soil organic matter and the biochemical cycle, detoxify hazardous chemicals, and enhance plant health.
Jegadeesh Raman +6 more
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Fermentation of plant‐based dairy alternatives by lactic acid bacteria
Microbial Biotechnology, 2022 Ethical, environmental and health concerns around dairy products are driving a fast‐growing industry for plant‐based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream.
Aimee R Harper +3 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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