Results 21 to 30 of about 566,702 (343)
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
doaj +1 more source
Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking [PDF]
, 2020 Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a "vinegary," "sharp, like nail polish-remover" taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is
Cantoral Fernández, Jesús Manuel +4 more
core +2 more sources
Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry
Trends in Food Science & Technology, 2021 Background The growing consumer demand for foods that do not contain artificial additives and are “clean labeled” can be addressed in fermented products by using lactic acid bacteria (LAB) capable of synthesizing exopolysaccharides (EPS).
Evelin Korcz, L. Varga
semanticscholar +1 more source
Comprehensive Reviews in Food Science and Food Safety, 2022 Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics.
Mirjana Ž. Grujović +5 more
semanticscholar +1 more source
Current approaches on the roles of lactic acid bacteria in crop silage
Microbial Biotechnology, 2022 Lactic acid bacteria (LAB) play pivotal roles in the preservation and fermentation of forage crops in spontaneous or inoculated silages. Highlights of silage LAB over the past decades include the discovery of the roles of LAB in silage bacterial ...
Xusheng Guo +4 more
semanticscholar +1 more source
[Lactic Acid Bacteria] Probiotic Lactic Acid Bacteria [PDF]
The Korean Journal of Food And Nutrition, 2011 Abstract It is said that the reason Bulgarians enjoy longevity is that they have a lot of yogurt, whose Lactobacillus controls intestinal poison-producing germs. In young individuals, the number of bifidobacteria exceeds 10 billion per 1 g of intestinal content, but this number decreases for older or senile individuals, who have a larger number of ...
openaire +1 more source
Controlled overproduction of proteins by lactic acid bacteria [PDF]
, 1997 Lactic acid bacteria are widely used in industrial food fermentations, contributing to flavour, texture and preservation of the fermented products. Here we describe recent advances in the development of controlled gene expression systems, which allow the
Kleerebezem, Michiel, +3 more
core +3 more sources
Antifungal Preservation of Food by Lactic Acid Bacteria
Foods, 2022 Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st century.
Ahmad Nasrollahzadeh +3 more
semanticscholar +1 more source
Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review
International Journal of Molecular Sciences, 2020 Gamma-aminobutyric acid (GABA) is widely distributed in nature and considered a potent bioactive compound with numerous and important physiological functions, such as anti-hypertensive and antidepressant activities.
Yanhua Cui +3 more
semanticscholar +1 more source
Polyphosphate in Lactobacillus and Its Link to Stress Tolerance and Probiotic Properties
Frontiers in Microbiology, 2018 The synthesis of the inorganic polymer polyphosphate (poly-P) in bacteria has been linked to stress survival and to the capacity of some strains to sequester heavy metals.
Cristina Alcántara +6 more
doaj +1 more source