Co‐Encapsulation of Probiotics With Multiple Bioactives: Stability and Viability of Probiotics
Food Frontiers, Volume 7, Issue 3, May 2026.ABSTRACT The global demand for functional food containing probiotics is rapidly increasing due to their well‐documented health benefits. However, maintaining the stability and viability of probiotics during processing, storage, and gastrointestinal transit (GIT) remains a persistent challenge.
Poorni Sandupama, Wee Sim Choo
wiley +1 more source
Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains
Food and Bioprocess TechnologyAbstractThe cheesemaking industry is increasingly interested in using adjunct cultures with potential aromatic and anticlostridial activities. In this study, 34 Lb. paracasei and 2 Lb. rhamnosus strains were isolated from a semi-hard cheese and characterized for their proteolytic, esterase, and anticlostridial activity.
Renoldi N. +5 more
openaire +2 more sources
High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses [PDF]
, 2023 The microbial population of raw milk plays a crucial role in the development of distinctive traits of raw-milk cheeses particularly appreciated by consumers.
Bancalari, Elena +10 more
core +1 more source
Organophosphate Insecticide Half‐Lives in Foods Fermented With Lactic Acid Bacteria
Food Frontiers, Volume 7, Issue 3, May 2026.Organophosphate insecticides are widely used on food crops, leaving residues that may present concerns for human health. During controlled fermentations with lactic acid bacteria, such as Lactiplantibacillus plantarum subsp. plantarum, Lactobacillus delbrueckii subsp.
Julia Steenkamp +2 more
wiley +1 more source
Effects of Adding Non-viable Lacticaseibacillus casei and Lactobacillus acidophilus on Physicochemical, Microbial, Chemical and Sensory Attributes of Probiotic Doogh [PDF]
Background and Objective: Inactivated probiotics provide various health and technological benefits, making them appropriate for the production of functional dairy products. The aim of this study was to investigate effects of adding nonviable probiotics
farhoodi, Mahdi +5 more
core +2 more sources
Isolasi dan Karakterisasi Lactobacillus Species dari Susu Kambing Peternakan Lokal [PDF]
, 2023 Mikrobiota susu kambing dapat mencakup bakteri asam laktat (BAL), khususnya Lactobacillus spp., yang berpotensi sebagai kandidat probiotik dan dapat dipergunakan dalam berbagai produk fermentasi.
Jo, Juandy +3 more
core +2 more sources
Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between
Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha +5 more
wiley +1 more source
Semina: Ciências Agrárias, 2023 Among the extant beer types, Berliner Weisse is mainly characterized by its blend of barley and wheat malts, Saccharomyces cerevisiae for alcoholic fermentation, and Lactobacillus spp. for lactic fermentation.
Matheus Luz Alberti +5 more
doaj +1 more source
In Vitro Selection of Lactobacillus and Bifidobacterium Probiotic Strains for the Management of Oral Pathobiont Infections Associated to Systemic Diseases [PDF]
, 2022 : The human oral pathobionts Aggregatibacter actinomycetemcomitans, Streptococcus mitis and Streptococcus mutans, in dysbiosis-promoting conditions, lead to oral infections, which also represent a threat to human systemic health.
Amoruso Angela +9 more
core +1 more source
Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers +16 more
wiley +1 more source