Results 71 to 80 of about 5,632 (196)

Quantitative PCR Assays for the Strain-Specific Identification and Enumeration of Probiotic Strain Lacticaseibacillus rhamnosus X253

Foods, 2022
Probiotics are universally recognized for their health benefits, despite the fact that their effects depend on the strain. Identification and enumeration of probiotic strains are required prior to evaluating their effectiveness.
Lei Zhao, Dong Zhang, Yang Liu, Yi-Nan Zhang, Dong-Qing Meng, Qiong Xu, Jiang Zhong, Qiu-Yue Jiang, Yu Zhao, Shi-Jie Wang   +9 more
doaj   +1 more source

A sequential multi‐strain inoculation approach for designing functional Sicilian table olives

Journal of the Science of Food and Agriculture, Volume 106, Issue 1, Page 516-528, 15 January 2026.
Abstract BACKGROUND The exploitation of microbial strains with advanced technological traits is a pivotal step in enhancing the production of table olives and meeting consumers' demands. RESULTS Here, a multi‐step approach involving the sequential addition of a Lactiplantibacillus plantarum (namely C11C8) starter strain and a Lacticaseibacillus ...
Irene M Zingale, Amanda Vaccalluzzo, Giacomo Antonio Calandra Checco, Vita Maria Marino, Margherita Caccamo, Cinzia L Randazzo, Nunziatina Russo, Dilara Nur Dikmetas, Tuba Esatbeyoglu, Esra Capanoglu, Cinzia Caggia   +10 more
wiley   +1 more source

Probiotic‐Based Materials as Living Therapeutics

Advanced Materials, Volume 38, Issue 1, 2 January 2026.
Recent advances in Engineered Living Materials are highlighted, integrating synthetic biology and advanced materials, with a focus on probiotic‐based therapeutics. Probiotic Living Materials hold great potential for biosensing, infection treatment, osteogenesis, wound healing, vaginal and gastrointestinal disorders, and cancer therapy. breakthroughs in
Laura Sabio, Graham J. Day, Manuel Salmeron‐Sanchez   +2 more
wiley   +1 more source

Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1

Microorganisms, 2023
During the last decade, a rising interest in novel functional products containing probiotic microorganisms has been witnessed. As food processing and storage usually lead to a reduction of cell viability, freeze-dried cultures and immobilization are usually recommended in order to maintain adequate loads and deliver health benefits.
Anastasios Nikolaou, Gregoria Mitropoulou, Grigorios Nelios, Yiannis Kourkoutas   +3 more
openaire   +3 more sources

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

Role of the Choline‐Binding Protein A in the Ability of Porcine Ligilactobacillus salivarius FFIG58 to Modulate TLR3‐Mediated Intestinal Antiviral Immunity

Food Frontiers, Volume 7, Issue 1, January 2026.
The choline‐binding protein A (CbpA) was shown to mediate adhesion of probiotic Ligilactobacillus salivarius strains to human intestinal epithelial cells (IECs). A knockout mutant lacking the CbpA protein derived from the immunomodulatory porcine strain L. salivarius FFIG58 was obtained. The CbpA is a key surface protein of L.
Yoshiya Imamura, Hikari Yamamuro, Mariano Elean, Lorena Paola Arce, Ryutaro Funabashi, Fernanda Raya Tonetti, Kohtaro Fukuyama, Mikado Tomokiyo, Fu Namai, Sudeb Saha, Wakako Ikeda‐Ohtsubo, Keita Nishiyama, Julio Villena, Haruki Kitazawa   +13 more
wiley   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues

Scientific Reports
In this study, a variety of probiotic strains, including Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum, Limosilactobacillus reuteri, Lactobacillus delbrueckii subsp.
Abdallah I. Gad, Mona M. Orabi, Khadiga A. Abou-Taleb, Dina Y. Abdelghani, Shimaa A. Amin   +4 more
doaj   +1 more source

Insights into characteristic metabolites and potential bioactive peptides profiles of fresh cheese fermented with three novel probiotics based metabolomics and peptidomics

Food Chemistry: X
The metabolite and peptide profiles of fresh cheese fermented by three novel probiotics, Lacticaseibacillus rhamnosus B6, Limosylactobacillus fermentum B44 and Lacticaseibacillus rhamnosus KF7, were investigated using LC-MS/MS-based metabolomics and ...
Xin Zhang, Yuanrong Zheng, Zhenmin Liu, Miya Su, Zhengjun Wu, Huanchang Zhang, Chi Zhang, Xingmin Xu   +7 more
doaj   +1 more source

Postbiotics in Functional Foods: Microbial Derivatives Shaping Health, Immunity and Next‐Generation Nutrition

Food Frontiers, Volume 7, Issue 1, January 2026.
Postbiotics are bioactive compounds derived from microbial fermentation, including short‐chain fatty acids, extracellular polysaccharides, and cell wall components. These molecules support health by regulating immune responses, enhancing gut barrier integrity, reducing inflammation, and modulating gut–brain and gut–liver communication.
Alice Njolke Mafe, Javad Sharifi‐Rad, Daniela Calina, Ayobami Joshua Ogunyemi, Abiola O. Tubi   +4 more
wiley   +1 more source