Results 61 to 70 of about 5,407 (212)
Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance [PDF]
, 2023 The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives.
Aksomaitiene, Jurgita +16 more
core +1 more source
Molecules, 2023 Recently, increasing attention has been focused on developing new products based on goat’s milk. Consumers positively perceive fermented goat’s milk products as health-promoting due to their nutritional value, digestibility, and potential source of ...
Kamil Szopa +2 more
doaj +1 more source
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
Foods, 2023 The fermentation process can be affected when the starter culture enters the viable but nonculturable (VBNC) state. Therefore, it is of interest to investigate how VBNC cells change physiologically. Lacticaseibacillus (L.) paracasei Zhang is both a probiotic and a starter strain.
Huiying Wang +8 more
openaire +3 more sources
Mljekarstvo, 2023 The aim of this study was to evaluate the probiotic properties of Lactobacillaceae strains isolated from Tulum, Turkey. Ten strains of Lactobacillaceae spp. were taxonomically identified as follows: Lactiplantibacillus plantarum subsp.
Eda Kiliç Kanak, Suzan Öztürk Yilmaz
doaj +1 more source
Molecular identification of lactic acid producing bacteria isolated from alheira, a traditional Portuguese fermented sausage [PDF]
, 2022 Portuguese traditional fermented meat products constitute a valued economic and cultural heritage. The objective of this work was to screen the lactic acid bacteria (LAB) present in thealheira.
Cadavez, Vasco +6 more
core
Kefir Probiotic-Enriched Non-Alcoholic Beers: Microbial, Genetic, and Sensory-Chemical Assessment
BeveragesProbiotic microorganisms from sugary kefir were incorporated into Brazilian non-alcoholic beers to enhance their functional and nutritional properties through aerobic static fermentation over 24 h.
Alessandra Souza Marques do Nascimento +7 more
doaj +1 more source
In vitro assessment of the probiotic properties of an industrial preparation containing Lacticaseibacillus paracasei in the context of athlete health [PDF]
, 2022 Intense physical activity is often associated with undesirable physiological changes, including increased inflammation, transient immunodepression, increased susceptibility to infections, altered intestinal barrier integrity, and increased oxidative ...
Brunelli, Laura +7 more
core +1 more source
Food Chemistry: XThe purpose of the study was to explore effect of four different strains on quality characteristics of soy yogurt. The results showed that four strains were all related to the genus Lactobacillus and N1 was Lacticaseibacillus rhamnosus, N2 was ...
Shuying Li +6 more
doaj +1 more source
Molecular OncologyStore‐operated Ca2+ entry (SOCE) is a major mechanism for Ca2+ influx in colorectal cancer (CRC) cells. This mechanism, regulated by the filling state of the intracellular Ca2+ stores, is mediated by the endoplasmic reticulum Ca2+ sensors of the stromal ...
Alvaro Macias‐Diaz +7 more
doaj +1 more source