Foods, 2023 Crop contamination with mycotoxins is a global problem with a negative impact on human and animal health as well as causing economical losses in food and feed chains.
Grazina Juodeikiene +11 more
doaj +1 more source
Antimicrobial Properties Of Copper Tetraamine Fluoride
International Dental JournalAim or purpose: To investigate the antimicrobial effects of copper tetraamine fluoride (CTF) against common microbes associated with dental caries and periodontal disease.
Wenqing Xu, Chun-Hung Chu
doaj +2 more sources
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
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
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
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
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
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
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
Potential of histamine-degrading microorganisms and diamine oxidase (DAO) for the reduction of histamine accumulation along the cheese ripening process [PDF]
, 2022 Lentilactobacillus parabuchneri is the main bacteria responsible for the accumulation of histamine in cheese. The goal of this study was to assess the efficiency of potential histamine-degrading microbial strains or, alternatively, the action of the ...
Botello-Morte, L. +6 more
core +2 more sources