Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds [PDF]
The aim of the present study was to provide a first characterization of lacto-fermented garlic manufactured by local small-scale artisanal producers in the Lower Silesia Region (Poland).
Aquilanti L. +11 more
core +4 more sources
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
Nutraceuticals Prepared with Specific Strains of Probiotics for Supplementing Gut Microbiota in Hosts Allergic to Certain Foods or Their Additives [PDF]
, 2023 Certain nutrients cause discomfort, sensitivity reaction, and an intolerance for certain foods or their ingredients when ingested by some consumers. Food reactions and gut inflammation-related problems are increasing worldwide.
Dahiya, Divakar +1 more
core +2 more sources
Frontiers in Veterinary Science, 2022 In the recent years, safety concerns regarding the administration of probiotics led to an increased interest in developing inactivated probiotics, also called “paraprobiotics”.
Luca Porfiri +6 more
doaj +1 more source
Utilization of Protective Cultures to Reduce Late Gas Formation by \u3cem\u3ePaucilactobacillus wasatchensis\u3c/em\u3e [PDF]
, 2021 Cheesemaking is a process susceptible to defects caused by microbes not purposefully added by the manufacturer. While these bacteria are not a health concern, they can cause problems such as producing carbon dioxide inside the cheese.
Green, Ireland R.
core +1 more source
International Committee on Systematics of Prokaryotes Subcommittee on the Taxonomy of Bifidobacterium, Lactobacillus and related organisms. Minutes of the closed meeting by videoconference, 3 September 2020 [PDF]
, 2023 International Committee on Systematics of Prokaryotes Subcommittee on the Taxonomy of Bifidobacterium, Lactobacillus and related organisms.
Felis, Giovanna E. +4 more
core +1 more source
Probiotics and Antimicrobial Proteins, 2021 Clostridioides difficile infections (CDI) result from antibiotic use and cause severe diarrhea which is life threatening and costly. A specific probiotic containing Lactobacillus acidophilus CL1285, Lacticaseibacillus casei LBC80R, and Lacticaseibacillus rhamnosus CLR2 has demonstrated a strong inhibitory effect on the growth of several nosocomial C ...
Gunaratnam, Sathursha +5 more
openaire +3 more sources
Foods, 2021 The aim of this study was to evaluate the effects of lactic acid fermentation using three Lactobacillus strains (Lactiplantibacillus plantarum 90, Lactobacillus helveticus 76, and Lacticaseibacillus casei 37) in monoculture and binary mixture on ...
Leyu Wang, Hexin Zhang, Hongjie Lei
doaj +1 more source
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures [PDF]
, 2021 This study aims at proposing the use of Arthrospira platensis, commonly known as Spirulina, extract as a non-invasive method to attenuate the growth rate of non-starter adjunct cultures, thus preventing the over-acidification that may occur during cheese
Bancalari, Elena +4 more
core +1 more source
Probiotic activity of Lacticaseibacillus casei 431® in food for special medical purposes [PDF]
BOOK OF ABSTRACTS 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, 2022 Increased awareness about the importance of nutrition in health promotion and disease prevention has driven the development of nutraceuticals. In this research, probiotic strain Lacticaseibacillus casei 431® was incorporated into the food for special medical purposes to develop an innovative nutraceutical product.
Kos, Blaženka +6 more
openaire +2 more sources