The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus. [PDF]
Microorganisms, 2023 A variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many countries. The incorporation of health-promoting probiotics into fermented milk products can have profound effects on human health.
Shabbir I +10 more
europepmc +11 more sources
Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431® Isolated from Food for Special Medical Purposes§ [PDF]
Food Technology and Biotechnology, 2023 Research background. Increasing awareness of the importance of nutrition in health promotion and disease prevention has driven to the development of foods for special medical purposes (FSMPs).
Andreja Leboš Pavunc +10 more
doaj +7 more sources
Genome sequence and evaluation of safety and probiotic potential of Lacticaseibacillus paracasei LC86 and Lacticaseibacillus casei LC89 [PDF]
Frontiers in MicrobiologyAimA comprehensive safety assessment of potential probiotic strains was essential for their application in the food industry. This article systematically evaluated the probiotic characteristics, whole-genome sequence analysis and safety of ...
Ting Chen +5 more
doaj +4 more sources
Study on Lacticaseibacillus casei TCS fermentation kinetic models and high-density culture strategy [PDF]
Microbiology SpectrumThis study enhanced the production efficiency of Lacticaseibacillus casei TCS by optimizing medium composition and fermentation conditions for high-density culture.
Chen Chen +7 more
doaj +4 more sources
Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese [PDF]
Biology, 2022 In the present work, two cell-envelope proteinases (CEPs) from Lacticaseibacillus casei strains PRA205 and 2006 were characterized at both the biochemical and genetic levels. The genomes of both L. casei strains included two putative CEPs genes prtP2 and
Lisa Solieri +5 more
doaj +6 more sources
Microencapsulation and sonication: A multiple physical approach to attenuate the probiotic Lacticaseibacillus casei ATCC 393 [PDF]
Heliyon, 2023 Modulation of probiotic performances represents a tool to avoid the probiotic off-flavor in probiotic food. Microencapsulation and sonication were evaluated in slowing down the Lacticaseibacillus casei ATCC 393 induced acidification.
Irene Giordano +2 more
doaj +4 more sources
Edible Alginate–Fungal Chitosan Coatings as Carriers for Lacticaseibacillus casei LC03 and Their Impact on Quality Parameters of Strawberries During Cold Storage [PDF]
FoodsThis study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with Lacticaseibacillus casei LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the ...
Camila Vilela da Silva Simões +8 more
doaj +4 more sources
Growth kinetics of probiotic lactobacilli strains cultivated in a laboratory bioreactor with stirring [PDF]
BIO Web of Conferences, 2023 Batch cultivation in a laboratory bioreactor with stirring of the lactobacilli strains with probiotic properties Lacticaseibacillus casei ssp. casei G17 and Lacticaseibacillus casei ssp. rhamnosus G16 isolated from pink blossom of Rosa damascena Mill was
Goranov Bogdan +3 more
doaj +3 more sources
Effect of alsD deletion and overexpression of nox and alsS on diacetyl and acetoin production by Lacticaseibacillus casei during milk fermentation [PDF]
Journal of Dairy Science, 2022 : Diacetyl and acetoin are key aroma components of fermented milk but are produced in low concentrations by starter cultures. In this study, we expressed NADH oxidase, acetolactate synthase, and inactivated acetolactate decarboxylase in ...
Huaixiang Tian +8 more
doaj +2 more sources
Effects of Lacticaseibacillus casei Zhang addition on physicochemical properties and metabolomics of fermented camel milk during storage [PDF]
Food Chemistry: XLacticaseibacillus casei Zhang (L. casei Zhang) was used as an auxiliary starter culture to explore its application in camel milk fermentation. This study evaluated the effects of L.
Dandan Wang +4 more
doaj +2 more sources