Results 121 to 130 of about 14,315 (240)

Microbial Biotransformation of Agro-Industrial Fibre-Rich By-Products into Functional Beverages

Antioxidants
This study explores the development of functional fermented beverages using fibre-rich residues derived from olive pruning, vineyard pruning, chicory root, and red onion, obtained after subcritical water extraction of polyphenols.
Pau Sentís-Moré, Ivan Robles-Rodríguez, Kevin Leonard, Job Tchoumtchoua, Xavier Escoté-Miró, Josep M. del Bas-Prior, Nàdia Ortega-Olivé   +6 more
doaj   +1 more source

Scientific opinion on the modification of the terms of authorisation of the preparations of Lactiplantibacillus plantarum CNCM I‐3235, Pediococcus acidilactici CNCM I‐3237, Pediococcus pentosaceus NCIMB 12455, Acidipropionibacterium acidipropionici CNCM I‐4661 and Lentilactobacillus hilgardii CNCM I‐4785 as feed additives for all animal species (Danstar Ferment AG)

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract Following a request from the European Commission, the European Food Safety Authority was asked to deliver a scientific opinion on the modification of the terms of authorisation of five preparations containing the microorganisms Lactiplantibacillus plantarum CNCM I‐3235, Pediococcus acidilactici CNCM I‐3237, Pediococcus pentosaceus NCIMB 12455,
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Roberto Edoardo Villa, Giovanna Azimonti, Eleftherios Bonos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, Ronette Gehring, Boet Glandorf, Maryline Kouba, Marta López‐Alonso, Francesca Marcon, Carlo Nebbia, Alena Pechová, Miguel Prieto‐Maradona, Katerina Theodoridou, Montserrat Anguita, Rosella Brozzi, Jaume Galobart, Sofia Sandalli   +19 more
wiley   +1 more source

Isolation and Identification of Chicken-Derived Lactic Acid Bacteria: In Vitro Probiotic Properties and Antagonistic Effects against Salmonella pullorum, Staphylococcus aureus, and Escherichia coli

Microorganisms
The development of probiotics capable of quickly colonizing the intestines of animals is important in promoting the healthy growth of livestock. The aim of this study was to screen lactic acid bacteria (LAB) from the intestinal microbiota of chickens ...
Congcong Tian, Lei Wang, Mengjian Liu, Jiancheng Liu, Mingxin Qiu, Yong Chen   +5 more
doaj   +1 more source

Safety and efficacy of a feed additive consisting of Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) IMI 507026 for all animal species (ALL‐TECHNOLOGY (IRELAND) LIMITED [Alltech Ireland]) [PDF]

[EN]Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of Lactiplantibacillus plantarum (formerly ...
Azimonti, Giovanna, Bampidis, Vasileios, Bastos, Maria de Lourdes, Christensen, Henrik, Dusemund, Birgit, Fašmon Durjava, Mojca, Kouba, Maryline, López Alonso, Marta, López Puente, Secundino, Marcon, Francesca, Mayo, Baltasar, Pechová, Alena, Petkova, Mariana, Ramos, Fernando, Sanz, Yolanda, Villa, Roberto Edoardo   +15 more
core   +1 more source

Sustainable Approach to Prolong Cold Storage Shelf Life of Plant-Based Meat Using Lactic Acid Bacteria

Foods
The growing global population has highlighted the need to replace animal-based meat with plant-based meat (PBM) as a protein source. Using lactic acid bacteria (LAB) offers a promising and sustainable approach to prolong PBM shelf life and maintain ...
Khemmapas Treesuwan, Kullanart Tongkhao, Hataichanok Kantrong, Kanokwan Yodin, Jutamat Klinsoda, Pathika Pengpinit   +5 more
doaj   +1 more source

Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp. plantarum HL-15 as starter culture and valorization of cocoa pulp by-product

Journal of Agriculture and Food Research
Inconsistency in quality remains a problem for Indonesian cocoa beans. This resulted in low-priced cocoa beans, significantly affecting the livelihood of its farmers. Optimization in cocoa bean processing methods focused on practical and high-value-added
Tri Marwati, Titiek Farianti Djaafar, Retno Utami Hatmi, Mahargono Kobarsih, Siti Dewi Indrasari, Ulyatu Fitrotin, Anna Fajariyah, Nendyo Adhi Wibowo, Marsekal Sabrang Anantama, Rachma Wikandari, Ariza Budi Tunjung Sari, Sutardi, Pandu Laksono, Sugeng Widodo, Endang Sutriswati Rahayu   +14 more
doaj   +1 more source

Unlocking the Probiotic with Antioxidant-Rich Potential from Wine Coffee: In vitro Screening and Characterization [PDF]

Food companies are becoming interested in lactic acid bacteria (LAB) due to their promising health benefits. LAB can be isolated from several bioresources; nothing is known about the probiotic potential of fermented coffee products like wine coffee.
Ardyati, Tri, Arifah, Siti Nur, Atho'illah, Mochammad Fitri, Jatmiko, Yoga Dwi, Mustafa, Irfan, Mustamin, Aryan, Puja, Lintang Ratu, Suharjono, Suharjono   +7 more
core   +2 more sources

Screening of potential probiotic Lactiplantibacillus plantarum from fermented foods and determining its hypocholesterolemic activity [PDF]

A total of 80 isolates were isolated from local fermented food samples. All isolates were classified as lactic acid bacteria based on their Gram-positive, catalase-negative characteristics.
Dhanraj B. Nakade, Varsha S. Nangare
core   +1 more source

Optimization of Medium Composition and Fermentation Conditions to Maximize Viable Cells and Biomass Production of Lactiplantibacillus plantarum DLBSK207 Using Response Surface Methodology [PDF]

Background and Objective: The aim of this study was to increase the viable cell and biomass production of a potential probiotic strain, Lactiplantibacillus plantarum DLBSK207, by optimizing the ideal concentrations of key nutrients and fermentation ...
Nuraida, Lilis, Silaban, Benni James Stepen, Sitanggang , Azis Boing, Tjandrawinata, Raymond Rubianto   +3 more
core   +2 more sources

Lactiplantibacillus plantarum KABP051

The lactic fermentation of fruit and vegetable juices by well-characterised probiotics remains relatively underexplored. We have investigated the stability and impact of Lactiplantibacillus plantarum KABP051 fermentation on orange, apple, and peach juices by microbiological, physicochemical, and sensory evaluation means.
Rizzi, Francesca||, Juan Godoy, Bibiana||, Espadaler Mazo, Jordi||, Capellas Puig, Marta||, Huedo Moreno, Pol||   +4 more
openaire   +1 more source