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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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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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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Potentially functional lactose-free ice cream with Lacticaseibacillus casei CSL3, ginger, and honey. [PDF]
Braz J MicrobiolTo develop and characterize a functional lactose-free ice cream with added ginger and honey, evaluate the survival of Lacticaseibacillus casei CSL3 under frozen storage and the simulated gastrointestinal tract (GIT), as well as antioxidant activity and product acceptability.The survival of Lacticaseibacillus casei CSL3 was evaluated for 180 days, under
Massaut KB +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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Draft genome sequences of 14 Lacticaseibacillus spp. strains, representatives of a collection of 200 strains [PDF]
, 2023 Lactobacilli have a fundamental role in the food industry as starters and probiotics, therefore, requiring special attention concerning food safety.
Colautti A. +4 more
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Journal of Pure and Applied Microbiology, 2023 Given that probiotics always have host-homologous and strain-specific effects on the hosts, lactic acid bacteria extracted and identified from porcine specimens can be potentially developed as probiotics for pig production.
Shaomin Qin +9 more
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Nutraceutical Combinational Therapy for Diarrhoea Control with Probiotic Beverages from Fermented Fruits, Vegetables and Cereals to Regain Lost Hydration, Nutrition and Gut Microbiota [PDF]
, 2023 This article deals with the condition of irregular bowel movements known as diarrhoea, its pathology, symptoms and aetiology. The information has been presented on causes of diarrhoea that include gut infections, food intolerances and allergies to ...
Dahiya, Divakar +1 more
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Applied Food Biotechnology, 2023 Background and Objective: Lactic cheese is a highly consumed dairy product that is of great nutritional values. However, great concerns are reported regarding their safety, microbial quality and short shelf life.
Fahimeh Assari +4 more
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Investigation of Probiotic Properties of <i>Lacticaseibacillus casei</i> 4 N-6 Strain Isolated From Cow Milk. [PDF]
Food Sci NutrABSTRACT The aim of the present study was to characterize the probiotic potential of Lacticaseibacillus casei 4 N‐6 strain isolated from cow's milk. For this purpose, acid, bile salt, pancreatin, pepsin, phenol, and lysozyme tolerance, co‐aggregation and auto‐aggregation ...
Dikbaş N, Orman YC, Uçar S, Alım Ş.
europepmc +4 more sources