Results 111 to 120 of about 14,315 (240)

Isolamento e identificação de bactérias láticas com potencial proteolítico a partir de sourdough produzidas em Londrina, Paraná, Brasil [PDF]

Wheat flour is one of the most common causes of food allergies, mainly because of the presence of gluten. The growing number of individuals with some sensitivity or pathology related to wheat proteins and scarcity of therapies for treatment (as simply ...
Cano, Roger Henrique, Garcia, Sandra, Guergoletto, Karla Bigetti   +2 more
core   +2 more sources

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Recent Advances in Egg White Biotechnology, Microbiology, and Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT International trade in egg products has increased in recent decades to meet the rising demands of a global population, the food industry, and consumers. Egg white is a rich source of proteins and peptides suitable for various food applications. Processing egg whites is important in the food industry.
Insa Mannott, Ramona Bosse, Monika Gibis
wiley   +1 more source

Impact of Additives and Packing Density on Fermentation Weight Loss, Microbial Diversity, and Fermentation Quality of Rape Straw Silage

Microorganisms
To investigate the effects of the combined addition of Lactiplantibacillus plantarum and sucrose on the fermentation weight loss (FWL), fermentation quality, and microbial community structure of ensiled rape straw under varying packing density conditions.
Baozhu Yang, Na Na, Nier Wu, Lin Sun, Ziqin Li, Moge Qili, Hongyan Han, Yelin Xue   +7 more
doaj   +1 more source

Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Liberoid coffee (Coffea liberica group), comprising varieties of Liberica and Excelsa coffee types, is gaining attention for its unique chemical composition and sensory potential. However, its quality remains under‐optimized due to limited understanding of genotype‐specific traits and processing responses.
Noor Ariefandie Febrianto, Fan Zhu
wiley   +1 more source

Addition of Lactiplantibacillus plantarum subsp. plantarum WGK4 to Pressure-cooked Komak (Lablab purpureus (L.) Sweet) to Decrease Soaking Time and Water Requirement during Acid Fermentation in Tempe Processing [PDF]

Background and Objective: Komak beans include high nutritional values, making them promising raw materials for alternative food sources such as tempe.
Rahayu, Endang Sutriswati, Setyaningsih, Widiastuti, Utami, Tyas, Werdiningsih, Wiharyani   +3 more
core   +2 more sources

Fermentation Performance and Microbial Interactions of Selected Aroma‐Producing Yeasts Co‐Cultivated With Lactic Acid Bacteria in Winemaking

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Wine with unique flavor and aroma from nonspontaneous wine fermentation with nonconventional yeasts has gained attention in the wine industry. To develop a stable and controllable pathway for winemaking, the current study screened aroma‐producing yeast strains from grape vineyards in Taiwan and evaluated their suitability through co ...
Chien‐Hao Chen, Sheng‐Qi Cai, Yueh‐Hao Ronny Hung, Tsung‐Yu Tsai, Mukerrem Betul Yerer‐Aycan, Thierry J. C. Regnier, Ming‐Hsu Chen, Kuan‐Chen Cheng   +7 more
wiley   +1 more source

Comparative genome analysis of the immunomodulatory ability of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus from Japanese pickles

mSystems
Lactic acid bacteria (LAB) are pivotal in food preservation and exhibit immunomodulatory effects on interleukin-10 (IL-10) and interleukin-12 (IL-12) production. Lactiplantibacillus plantarum (L. plantarum) and Lactiplantibacillus pentosus (L.
Yiting Liu, Kazunori Sawada, Takahiko Adachi, Yuta Kino, Tingyu Yin, Naoyuki Yamamoto, Takuji Yamada   +6 more
doaj   +1 more source

Cutibacterium acnes–Derived Extracellular Vesicles Promote Epithelial Ovarian Cancer Progression by Activating the KEAP1–NRF2 Antioxidant Pathway to Suppress Ferroptosis

Microbial Biotechnology, Volume 19, Issue 5, May 2026.
C. acnes‐derived extracellular vesicles promote epithelial ovarian cancer progression. CEVs reprogram redox homeostasis and suppress ferroptosis by modulating key regulators. ABSTRACT Bacterial extracellular vesicles are increasingly recognized as important mediators of microbe–host communication, yet their functional roles within tumour‐associated ...
Qifa Huang, Qi Chen, Wenjie Xiong, Yuexi Sun, Yuxiong Huang, Ang Dai, Jianying Chen, Xue Wu, Ying Jiang, Fen Wei, Qi Chen, Tingtao Chen   +11 more
wiley   +1 more source