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
core +1 more source
Frontiers in Sustainable Food Systems, 2023 Lacticaseibacillus casei N87 was used as starter culture for the production of fermented sausages. The strain was cultivated in anaerobic (A) and respiratory (growth in presence of oxygen and supplementation with haeme and menaquinone in the growth medium; R) conditions. Control without the starter culture inoculation and with the addition of 150 mg/kg
Camprini L. +3 more
openaire +2 more sources
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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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
core +1 more source
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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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
core +2 more sources
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
doaj +1 more source
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
doaj +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
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