Results 281 to 290 of about 247,444 (345)

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício, Maria Beatriz A Gloria, José Augusto Pires Bitencourt, Leandro Araujo Argôlo, Rafaela de Lima Ribeiro, Ilzane Abreu da Silva, Rosinelson da Silva Pena, Alessandra Santos Lopes, Gilson CA Chagas Junior, Nelson Rosa Ferreira   +9 more
wiley   +1 more source

Synergistic antifungal and anti-aflatoxigenic effects of lactic acid bacteria and golden berry in a functional high-protein beverage. [PDF]

Sci Rep
Soliman TN, Badr AN, Abu Safe FAA, Hoppe K, Shier WT, Sree YHA.   +5 more
europepmc   +1 more source

Technological characterization of lactic acid bacteria isolated from Radan’s cheese

, 2005
Nataša Joković, Dragiša Savić, Vukašinović Maja, Topisirović Lj.   +3 more
openalex   +1 more source

Probiotic fermentation of soybeans and use of fermented soy in cookies

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND With increasing prevalence of mental health issues such as insomnia and anxiety, γ‐aminobutyric acid (GABA) has gained attention for its neurological benefits. The development of GABA‐rich functional foods has emerged as a promising research direction. Soybeans, rich in glutamate, are excellent substrates for GABA biosynthesis using
Xin Chen, Zhenjia Chen, Perry K. W. Ng, Yan Liu   +3 more
wiley   +1 more source

Probiotic Potential of Lactic Acid Bacteria Isolated from Moroccan Traditional Food Products. [PDF]

Microorganisms
Yao AOP, Mounir M, Razafindralambo H, Jacques P.   +3 more
europepmc   +1 more source

Screening of Bacteriocin from Some Locally-Isolated Strains Lactic Acid Bacteria of genus Streptococcus and Weisella

, 2011
Rafika Sari, Cesilia Anita, Maksum Radji, Amarila Malik   +3 more
openalex   +1 more source

Effect of calcium chloride injection and freezing prior to wet aging on the meat quality of cull cows

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND In Brazil, the slaughter of female cattle, particularly older animals, has increased substantially. However, meat from this category presents limitations in terms of quality, mainly because of its toughness resulting from a high concentration of cross‐links between collagen fibers.
Juliano CC Belmonte, Taynara S Santana, Micheline F Castro, Rosileide V Rohod, Marcelo Vedovatto, Aylpy RD Santos, Henrique J Fernandes, Dalton M Oliveira   +7 more
wiley   +1 more source

Characterization and probiotic potential of thermotolerant lactic acid bacteria from silage for ensiling crop residues. [PDF]

AMB Express
Srivastava R, Chamadia B, Behare PV, Chauhan K, Kumar S, Mondal G, Tyagi N.   +6 more
europepmc   +1 more source

Sustainable Approach to Prolong Cold Storage Shelf Life of Plant-Based Meat Using Lactic Acid Bacteria. [PDF]

Foods
Treesuwan K, Tongkhao K, Kantrong H, Yodin K, Klinsoda J, Pengpinit P.   +5 more
europepmc   +1 more source

Unlocking Casein Bioactivity: Lactic Acid Bacteria and Molecular Strategies for Peptide Release. [PDF]

Int J Mol Sci
Huang C, Cheng L.
europepmc   +1 more source