Identification and Characterization of <i>Lacticaseibacillus paracasei</i> HKWS110 Isolated from <i>Prunus yedoensis</i>. [PDF]
Food Sci Anim ResourMijid N +4 more
europepmc +3 more sources
Study of Potential Synergistic Effect of Probiotic Formulas on Acrylamide Reduction [PDF]
, 2023 Acrylamide (AA) is a food processing contaminant commonly found in fried and baked food products. In this study, the potential synergistic effect of probiotic formulas in reducing AA was studied.
Choi, Siu Mei, Emily
core +2 more sources
The TGF-β ligand DBL-1 is a key player in a multifaceted probiotic protection against MRSA in C. elegans [PDF]
, 2021 Worldwide the increase in multi-resistant bacteria due to misuse of traditional antibiotics is a growing threat for our health. Finding alternatives to traditional antibiotics is thus timely.
Bendixen, Emøke +11 more
core +2 more sources
Culture media based on effluent derived from soy protein concentrate production for Lacticaseibacillus paracasei 90 biomass production: statistical optimisation, mineral characterization, and metabolic activities [PDF]
, 2021 The waste and by-products of the soybean industry could be an economic source of nutrients to satisfy the high nutritional demands for the cultivation of lactic acid bacteria.
Beret, María Victoria +6 more
core +1 more source
Use of Protective Lactic Acid Bacteria Adjunct Cultures to Decrease the Incidence of Gas Defects in Cheddar Cheese [PDF]
, 2023 Gas production in cheese making is becoming increasingly prevalent in the dairy industry. This gas is produced by microbes that are naturally found in the cheese, and when they metabolize sugar or other sources of energy, they can produce gas.
Crompton, Rhees T.
core +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
Comparative genomic analysis of Lacticaseibacillus paracasei SMN-LBK from koumiss
Frontiers in Microbiology, 2022 Lacticaseibacillus paracasei SMN-LBK, which was isolated in Xinjiang, has been shown to be a probiotic strain and used as the auxiliary starter for dairy fermentation. Comparative genomic analysis was performed to investigate the metabolic preference and ethanol tolerance mechanisms of L. paracasei SMN-LBK.
Jianghan Wang +7 more
openaire +3 more sources
Frontiers in Microbiology, 2023 Probiotic microbiota plays a vital role in gastrointestinal health and possesses other beneficial attributes such as antimicrobial and antibiotic agents along with a significant role in the management of diabetes.
Sujay S. Huligere +6 more
doaj +1 more source
Effect of Fluidized Bed Drying, Matrix Constituents and Structure on the Viability of Probiotic Lactobacillus paracasei ATCC 55544 during Storage at 4 °C, 25 °C and 37 °C [PDF]
, 2023 The stabilization of probiotics for application in non-refrigerated food products is a challenging task. In the present study, probiotic Lactobacillus paracasei (Lacticaseibacillus paracasei) ATCC 55544 cells were immobilized in a dairy matrix comprising
Das S +5 more
core +2 more sources
Lacticaseibacillus paracasei as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream
Foods, 2022 Butter is an important source of essential fatty acids, lipid-soluble vitamins, and antioxidants in the diet. However, this study showed that the presence of the Lacticaseibacillus paracasei strain has a great influence on the fatty acid profile as well as provitamin D3 and vitamin D3 content in the cream—the raw material from which the butter is ...
Michał Złoch +8 more
openaire +3 more sources