The influence of probiotics on gastrointestinal tract infections among children attending childcare : a systematic review and meta-analysis [PDF]
, 2022 Current literature related to the impact of probiotics on the incidence of gastrointestinal tract infections (GITIs) has shown mixed results and no systematic review available with pooled analysis exists.
Ahmad, Hafiz, Peck, Blake, Terry, Daniel
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Journal of Genetic Engineering and Biotechnology, 2022 Background Several species in Lactobacillaceae family were recognized as potential probiotic bacteria. In this group of lactic acid bacteria, species are taxonomically closed and usually share similar 16S rRNA gene, thus, instead of so their ...
Nora Laref, Khadidja Belkheir
doaj +1 more source
Physicochemical and functional characterisation of a food ingredient based on okara containing probiotics [PDF]
, 2022 A functional ingredient (OI) was prepared from fresh okara (ORM) by fermentation in solid state with Lacticaseibacillus casei (ATCC 393). The aim of the present work was to determine the physical, chemical, and functional characteristics of OI. The final
Abraham, Analia Graciela +5 more
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Allergy, Asthma & Immunology Research, 2021 A defective epithelial barrier has been demonstrated in chronic rhinosinusitis with nasal polyps (CRSwNP). Lactobacilli are shown to restore epithelial barrier defects in gastrointestinal disorders, but their effect on the airway epithelial barrier is unknown.
Katleen Martens +9 more
openaire +3 more sources
Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat [PDF]
, 2021 The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits.
Andrea Osimani +4 more
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Molecules, 2022 Collagen has become popular in dietary supplements, beverages and sports nutrition products. Therefore, the aim of this study was to evaluate the possibility of using various doses of collagen and collagen hydrolysate to produce probiotic sheep’s milk ...
Kamil Szopa +3 more
doaj +1 more source
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction [PDF]
, 2020 Arthrospira platensis is a cyanobacterium widely used in food formulation and mainly consumed as a food supplement because of its high amount of proteins, vitamins and minerals. Different probiotic food supplements are present in the market, and a lactic
Camilla Lazzi +4 more
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Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits [PDF]
, 2023 The aim of this study was to evaluate the influence of different amounts (40, 80 and 100 g) of non-fermented and fermented (with Lactiplantibacillus plantarum No. 122 and Lacticaseibacillus casei No. 210) cricket flour (Cr) on the quality characteristics
Bartkiene, Elena +9 more
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Membrane vesicles released by Lacticaseibacillus casei BL23 inhibit the biofilm formation of Salmonella Enteritidis. [PDF]
Sci Rep, 2023 AbstractBiofilms represent a major concern in the food industry and healthcare. The use of probiotic bacteria and their derivatives as an alternative to conventional treatments to fight biofilm development is a promising option that has provided convincing results in the last decades.
da Silva Barreira D +6 more
europepmc +5 more sources
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans [PDF]
, 2022 The market value of vanilla is constantly growing, as it is the aroma most appreciated by consumers worldwide. The key component of the aroma of vanilla beans is vanillin, which can be directly extracted from the plant, produced by chemical synthesis, or
Bernini, Valentina +7 more
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