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 +1 more source
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
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
Fermentation of Microalgal Biomass for Innovative Food Production [PDF]
, 2022 Fermentation is an ancient method used worldwide to process and preserve food while enhancing its nutraceutical profile. Alga‐based fermented products have recently been developed and tested due to growing interest in healthy sustainable diets, which ...
Alessandra Norici +4 more
core +2 more sources
Lacticaseibacillus casei AMBR2 modulates the epithelial barrier function and immune response in a donor-derived nasal microbiota manner [PDF]
Scientific Reports, 2020 AbstractLive biotherapeutic products (LBP) are emerging as alternative treatment strategies for chronic rhinosinusitis. The selection of interesting candidate LBPs often involves model systems that do not include the polymicrobial background (i.e. the host microbiota) in which they will be introduced.
Charlotte De Rudder +5 more
openalex +7 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
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).
Botta, Cristian, Ferrocino, Ilario
core +4 more sources