Results 31 to 40 of about 503,588 (382)

Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

Nature Communications, 2020
Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several strains are regarded as probiotics. Large quantities of live LAB are consumed within fermented foods, but it is not yet known to what extent the LAB we ingest ...
Edoardo Pasolli, F. De Filippis, I. E. Mauriello, F. Cumbo, Aaron M. Walsh, J. Leech, P. Cotter, N. Segata, D. Ercolini   +8 more
semanticscholar   +1 more source

Screening of Lactic Acid Bacteria from Jiuqu and Its Application in the Fermentation of Chestnut Glutinous Rice Beverage

Shipin gongye ke-ji, 2022
In order to screen the excellent lactic acid bacteria suitable for plant substrate fermentation. In this paper, rice koji was used as the donor of target lactic acid bacteria, to screen lactic acid bacteria with high acid yield and good tolerance to ...
Yinghong HU, Xiaohui CHEN, Xuedong CHANG, Yueying WANG, Jing ZOU   +4 more
doaj   +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   +2 more sources

Strains of lactic acid bacteria isolated from traditional Carpathian cheeses

Regulatory Mechanisms in Biosystems, 2018
Traditional national fermented products and cheeses are a source for the search for species and strains of lactic acid bacteria (LAB) which are not within the range of bacterial agents used in the dairy industry.
I. M. Slyvka, O. Y. Tsisaryk, G. V. Dronyk, L. Y. Musiy   +3 more
doaj   +1 more source

Lactic Acid Bacteria: Food Safety and Human Health Applications

Dairy, 2020
Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products.
Raphael D. Ayivi, R. Gyawali, A. Krastanov, S. Aljaloud, M. Worku, R. Tahergorabi, R. Silva, S. Ibrahim   +7 more
semanticscholar   +1 more source

Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice

Journal of Dairy Science, 2022
: Milk protein is one of the major food allergens. As an effective processing method, fermentation may reduce the potential allergenicity of allergens.
Lina Zhao, Fengyi Shi, Qinggang Xie, Yifan Zhang, Smith Etareri Evivie, Xuetong Li, Shengnan Liang, Qingxue Chen, Bowen Xin, Bailiang Li, Guicheng Huo   +10 more
doaj  

Application Progress of Lactic Acid Bacteria Whole Genome Sequencing

Shipin gongye ke-ji, 2022
Lactic acid bacteria are widespread in nature, with rich species diversity, and are widely used in the food, feed and clinical medicine. Currently, the majority of probiotics are lactic acid bacteria.
Yanwei ZHANG, Ling YANG, Jianghao LU, Chao YAN, Hongyan WU, Ling LI, Mingyue LIU, Shihua QI, Fang HE   +8 more
doaj   +1 more source

Bioelectroanalytical Detection of Lactic Acid Bacteria [PDF]

Applied Sciences, 2022
Lactic acid bacteria (LAB) are an industrial important group of organisms that are notable for their inability to respire without growth supplements. Recently described bioelectroanalytical detectors that can specifically detect and enumerate microorganisms depend on a phenomenon known as extracellular electron transport (EET) for effective detection ...
Han, Evelina Jing Ying, Olias, Lola Gonzalez, Wuertz, Stefan, Hinks, Jamie   +3 more
openaire   +3 more sources

Functional role of yeasts, lactic acid bacteria, and acetic acid bacteria in cocoa fermentation processes.

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
semanticscholar   +1 more source

Quality changes of jujube wine during fermentation process based on electronic nose and electronic tongue technology [PDF]

Zhongguo niangzao
In this study, jujube wine was prepared by Saccharomyces cerevisiae HBUAS61676 fermentation. The physiochemical, color, flavor and taste indexes of jujube wine were detected by conventional analysis methods and electronic nose and electronic tongue ...
WANG Wenhang, CUI Mengjun, CAI Wenchao, SHAN Chunhui, GUO Zhuang
doaj   +1 more source