Results 91 to 100 of about 5,407 (212)

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, Volume 103, Issue 3, Page 300-310, May/June 2026.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source

Evaluating the Proteolytic Activity of Lactobacilli in Cheese Production

Техника и технология пищевых производств
As the range of domestic cheeses has increased, Russian cheese industry needs new monospecific starters with multidirectional or targeted actions. Advanced monospecific concentrates with strong proteolytic properties boost proteolysis, reduce ripening ...
Sorokina Ninel, Lepilkina Olga, Brutskaya Anastasiya, Topnikova Elena   +3 more
doaj   +1 more source

Recovery of Potential Starter Cultures and Probiotics from Fermented Sorghum (Ting) Slurries

Microorganisms, 2023
Fermented foods are thought to provide a source of probiotics that promote gut health. Consequently, isolation and characterization of fermented food strains and their applications in a controlled fermentation process or as probiotics present a new facet
Seth Molamu Rapoo, Phumudzo Budeli, Mathoto Lydia Thaoge   +2 more
doaj   +1 more source

Antifungal activity of lactic acid bacteria isolated from milk against Penicillium commune, P. nordicum, and P. verrucosum [PDF]

[EN]Penicillium spp. is considered a major spoilage fungus of cheeses. The use of lactic acid bacteria (LAB) with antifungal activity is an interesting possibility of biopreservation.
Fernández García, Domingo, López Díaz, Teresa María, Mareze, Juliana, Ramos Pereira, Juliana, Rios, Edson Antonio, Santos Buelga, Jesús Ángel   +5 more
core   +1 more source

Gut Dysbiosis as a Shared Mechanism in Obesity and Hypertension: Exploring a Promising Therapeutic Avenue

Endocrinology, Diabetes &Metabolism, Volume 9, Issue 3, May 2026.
This review synthesises current knowledge on gut microbiome involvement in obesity and hypertension, evaluates microbiome‐based therapeutic strategies, and identifies critical research gaps to guide future investigations aimed at mitigating the dual pandemics.
Andrej Belančić, Almir Fajkić, Yusuf Ziya Sener, Ana Jelaković, Lejla Alić, Elvira Meni Maria Gkrinia, Donatella Verbanac, Bojan Jelaković   +7 more
wiley   +1 more source

Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed

Fermentation, 2023
This research aimed to evaluate goat milk rich in Omega-3 PUFA from animals fed extruded flaxseed as a raw material to produce fermented milk using beneficial lactobacilli.
Nicoletta P. Mangia, Silvia Carta, Marco A. Murgia, Luigi Montanari, Anna Nudda   +4 more
doaj   +1 more source

Multifunctional nutraceutical composition based on fermented spirulina, apple cider vinegar, Jerusalem artichoke, and bovine colostrum [PDF]

, 2023
The main purpose of this experiment was to develop a multifunctional nutraceutical composition based on ingredients of different origins (Spirulina powder (SP), bovine colostrum (BC), Jerusalem artichoke powder (JAP), and apple cider vinegar (ACV)) which
Bartkiene, Elena, Jomantaite, Ieva, Klupsaite, Dovile, Mockus, Ernestas, Petrova, Penka, Rocha, João Miguel, Santini, Antonello, Starkute, Vytaute, Tolpeznikaite, Ernesta, Zokaityte, Egle, Zokaityte, Gintare, Özogul, Fatih   +11 more
core   +1 more source

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

Exploring the In Vitro Antibacterial Potential of Specific Probiotic Strains against Oral Pathogens

Microorganisms
The microbiota in the oral cavity has a strict connection to its host. Its imbalance may determine oral diseases and can also have an impact on the systemic health. Probiotic strains may help in the restoration of a balanced condition.
Diletta F. Squarzanti, Federica Dell’Atti, Alessandro C. Scalia, Ziba Najmi, Andrea Cochis, Patrizia Malfa   +5 more
doaj   +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, Graham Hepworth, Kate Howell   +2 more
wiley   +1 more source