Results 191 to 200 of about 566,702 (343)
Screening and Identification of Triglyceride-Lowering Lactic Acid Bacteria and Preparation of Probiotic Agents. [PDF]
Ran X +7 more
europepmc +1 more source
ABSTRACT Citrulline is the main precursor of a carcinogen compound ethyl carbamate (EC) in soy sauce. Accumulation of citrulline is mainly related to metabolism of arginine by Pediococcus acidilactici via the arginine deiminase (ADI) pathway during soy sauce fermentation.
Xiaodie Chen +3 more
wiley +1 more source
Screening Heterofermentative Lactic Acid Bacteria as Silage Inoculants for Osmotolerance. [PDF]
Martens SD +5 more
europepmc +1 more source
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Biodegradation of insecticide residue by lactic acid bacteria. [PDF]
Kiruthika K +9 more
europepmc +1 more source
Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil +2 more
wiley +1 more source
The Role of Quorum Sensing Mechanism in the Functional Properties of Lactic Acid Bacteria. [PDF]
Iodice A, Tommonaro G.
europepmc +1 more source
This schematic illustrates a light‐driven biohybrid system where CdS nanoparticles, mineralized on the probiotic Clostridium tyrobutyricum, inject photoelectrons to elevate intracellular NADH. This boosts the flux through key NADH‐dependent enzymes (GapA, Hbd, and Bcd), reprogramming metabolism to enhance butyrate yield by 33.2% and selectivity to 95.7%
Qianru Zhao +3 more
wiley +1 more source
Effects of Lactic Acid Bacteria on Fermentation Quality and Microbiome of Leymus chinensis Silage. [PDF]
Jiang X +6 more
europepmc +1 more source
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal +4 more
wiley +1 more source

