Results 61 to 70 of about 3,554,909 (199)

Lactic Acid Bacteria: A functional approach

, 2020
Lactic Acid Bacteria have been used for centuries in the food and beverage industries, first for food preservation, but in the last century also because of their health benefits.
Albuquerque Cavalcanti de Albuquerque, Marcela, Leblanc, Jean Guy Joseph, Bedani, Raquel, de Moreno, Maria Alejandra   +3 more
core   +1 more source

Rifaximin-induced changes in the gut microbiome associated to improvement of neurotransmission alterations and learning in rats with chronic liver disease

Scientific Reports
Rifaximin, a gut-targeted antibiotic, improves cognitive function and reduces the risk of hepatic encephalopathy (HE), yet its effects on the gut-brain axis remain unknown.
Lola Giner-Pérez, Víctor Hugo Jarquín-Díaz, Paola Leone, Carla Giménez-Garzó, Gergana Mincheva, Álex Mira, Sofia Kirke Forslund-Startceva, Teresa Rubio, Vicente Felipo, Gaspar Pérez-Martínez, Marta Llansola   +10 more
doaj   +1 more source

Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condiment

Food Chemistry: X
To explore the microbial diversity and flavor profiles of stinky acid, we utilized high-throughput sequencing, culture-based techniques, and bionic E-sensory technologies.
Zhendong Zhang, Huijun Zhao, Renzhi Zhu, Shaojing Cheng, Yuanqi Yu, Lan Xiang, Zhipan Xiang, Zhuang Guo, Yurong Wang   +8 more
doaj   +1 more source

Jumlah Bakteri Asam Laktat (BAL) dalam Digesta Usus Halus dan Sekum Ayam Broiler yang Diberi Pakan Ceceran Pabrik Pakan yang Difermentasi

Jurnal Agripet, 2015
(The amount of lactic acid bacteria in ileal digesta and secal digesta of broiler fed ration containing fermented abandoned feed) ABSTRACT. The study aims to examine the fermented feed quality in vivo against the amount of lactic acid bacteria in ileal ...
Tri Setyo Widodo, Bambang Sulistiyanto, Cahya Setya Utama   +2 more
doaj   +1 more source

Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area

Heliyon
To compare the effects of differences in Daqu making technology and production regions on the bacterial composition and physicochemical properties of high-temperature Daqu (HTD), this study analyzed the bacterial community structure of three colors of ...
Dongying Ge, Wenchao Cai, Zhuang Guo, Bangkun Wang, Minwan Liu, Chunhui Shan, Yurong Wang   +6 more
doaj   +1 more source

Research Progress in the Antioxidant Mechanism of Lactic Acid Bacteria and Its Application in the Food Field [PDF]

Shipin Kexue
Lactic acid bacteria play a dual role by enhancing both the flavor and nutritional benefits of fermented foods, and helping the body to prevent a variety of diseases caused by oxidation.
YIN Shulei, DU Xiang, ZHANG Xiaoxi, LIU Lu, YI Junjie, WANG Yanfei
doaj   +1 more source

The lactic dehydrogenase of lactic acid bacteria [PDF]

Biochemical Journal, 1938
H, Katagiri, K, Kitahara
openaire   +2 more sources

Screening of 31 Lactic Acid Bacteria Strains Identified Levilactobacillus brevis NCTC 13768 as a High-Yield GABA Producer

Applied Sciences
Gamma-aminobutyric acid (GABA) is the main inhibitory neurotransmitter in the vertebrate central nervous system, known for its role in promoting sleep, reducing anxiety, regulating blood pressure, and modulating stress, cognition, and behavior. Microbial
Desislava Teneva, Daniela Pencheva, Tsvetanka Teneva-Angelova, Svetla Danova, Nikoleta Atanasova, Lili Dobreva, Manol Ognyanov, Ani Petrova, Aleksandar Slavchev, Vasil Georgiev, Petko Denev   +10 more
doaj   +1 more source

Antimicrobial properties of Limosilactobacillus reuteri strains for control of Escherichia coli and Salmonella strains, diarrhoea cause in weaning pigs

Veterinární Medicína, 2023
This study aimed to use lactic acid bacteria isolated from piglet faeces to develop probiotics, allowing for the effective control of Escherichia coli and Salmonella.
Y Yoo, J Lee, J Cho, Y Yoon
doaj  

SYMPOSIUM ON THE LACTIC ACID BACTERIA [PDF]

Bacteriological Reviews, 1952
R P, TITTSLER, C S, PEDERSON, E E, SNELL, D, HENDLIN, C F, NIVEN   +4 more
openaire   +2 more sources