Results 11 to 20 of about 566,702 (343)
Gut Microbes, 2020 Lactic acid bacteria (LAB) are the most frequently used probiotics in fermented foods and beverages and as food supplements for humans or animals, owing to their multiple beneficial features, which appear to be partially associated with their antioxidant
Tao Feng, Jing Wang
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FEMS Microbiology Reviews, 2020 Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean mass is performed mainly in heaps or boxes.
L. De Vuyst, F. Leroy
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Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria
Molecules, 2021 Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry.
M. Kieliszek +3 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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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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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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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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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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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. Furthermore, these species are also known to produce mycotoxins.
Sneh Punia Bangar +3 more
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