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Anticancer activity of lactic acid bacteria.
Seminars in Cancer Biology, 2022Lactic acid bacteria (LAB), a group of Gram-positive microorganisms naturally occurring in fermented food products and used as probiotics, have been gaining the interest of researchers for years. LAB are potent, albeit still not wholly understood, source
K. Garbacz
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Journal of food microbiology, 2022
Wet coffee fermentation is widely used in coffee-producing regions such as Colombia and Hawaii, but it is not widespread in Brazil. This study aimed to evaluate inoculating the lactic acid bacteria Leuconostoc mesenteroides CCMA1105 and ...
Débora M.J. Cassimiro +5 more
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Wet coffee fermentation is widely used in coffee-producing regions such as Colombia and Hawaii, but it is not widespread in Brazil. This study aimed to evaluate inoculating the lactic acid bacteria Leuconostoc mesenteroides CCMA1105 and ...
Débora M.J. Cassimiro +5 more
semanticscholar +1 more source
Carbohydrate Polymers, 2021
Probiotic lactic acid bacteria (LAB) are a particular group of gram-positive bacteria that are usually involved in natural ferments and widely used in food manufacture industry.
Jiayi Wu +3 more
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Probiotic lactic acid bacteria (LAB) are a particular group of gram-positive bacteria that are usually involved in natural ferments and widely used in food manufacture industry.
Jiayi Wu +3 more
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Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu
LWT, 2021Baijiu (Chinese liquor) is a type of traditional distilled spirit drink produced by spontaneous fermentation. Lactic acid bacteria as the predominant bacteria during the fermentation of Baijiu may influence the flavor through the production of enzymes ...
Xiao-Na Pang +5 more
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Antibacterial activity of lactic acid bacteria
Anales de la Facultad de Veterinaria de LeónThe inhibitory effects of some lactic acid bacteria isolated from meat and meat products on selected spoilage and pathogen bacteria were investigated. The demostralion of the inhibitory properties were studied in liquid and solid media.
G. Shaw, V. Fernandez, R. Dainty
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Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
Critical reviews in food science and nutrition, 2020Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process of fermentation, especially lactic acid bacteria (LAB), which are present
Yingying Hu +4 more
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Postbiotics produced by lactic acid bacteria: The next frontier in food safety.
Comprehensive Reviews in Food Science and Food Safety, 2020There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB).
M. Moradi +6 more
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2000
In ancient times, the ways of preserving raw agricultural materials were essentially restricted to salting, drying and fermentation. In many parts of the world, this is also the case today. Fermentation in this sense has a meaning other than the scientific, that is, the non-respiratory metabolism of organic substrates by microorganisms.
Lars Axelsson, Siv Ahrné
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In ancient times, the ways of preserving raw agricultural materials were essentially restricted to salting, drying and fermentation. In many parts of the world, this is also the case today. Fermentation in this sense has a meaning other than the scientific, that is, the non-respiratory metabolism of organic substrates by microorganisms.
Lars Axelsson, Siv Ahrné
openaire +1 more source