Results 61 to 70 of about 9,282 (188)

Study on the physicochemical properties, biological activities and metabolic profile alterations of jujube juice fermented by Lactiplantibacillus plantarum

Food Chemistry: X
This study compared the fermentation of four strains of Lactiplantibacillus plantarum (L. plantarum) using Xinjiang Hami jujube as raw material. Lactiplantibacillus plantarum fermentation significantly altered the physicochemical properties.
Yuhan Zhou, Yanchen Wei, Yuxi Wang, Zichun An, Qiyu Ma, Huaxi Yi, Zhe Zhang   +6 more
doaj   +1 more source

Impact of Lactic Acid Bacteria Fermentation on the Nutritional and Sensory Quality of Arthrospira platensis Beverages

eFood, Volume 7, Issue 4, August 2026.
To improve the consumer appeal of Arthrospira platensis, this study utilized probiotic fermentation to mitigate its strong seaweed‐like aroma. Using Lactiplantibacillus plantarum significantly boosted amino acids, introduced novel volatiles, and enhanced umami flavors.
Hasim Kelebek, Turkan Uzlasir, Pınar Kadiroglu, Hatice Kübra Sasmaz, Serkan Selli, Matteo Bordiga   +5 more
wiley   +1 more source

Encapsulation of Lactiplantibacillus plantarum in alginate microspheres

, 2023
Lactobacilli have been used as adjunct cultures in the manufacture of different cheeses to accelerate ripening and/or improve cheese quality. One of the most important tasks to be solved in the process of cheese making is adequate protection and timely delivery of the bacterial cultures.
Vinceković, Marko, Mikulec, Nataša, Oštarić, Fabijan, Jurić, Slaven, Vlahoviček-Kahlina, Kristina, Kiš, Marta, Zdolec, Nevijo, Sopko Stracenski, Katarina   +7 more
openaire   +1 more source

The Impact of Oral‐Gut Microbiota Structure and Its Manipulation on RA Development and Management

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
(A) Schematic representation of oral–gut microbiota composition in health and rheumatoid arthritis (RA), highlighting the enrichment of beneficial microorganisms (green) under healthy conditions and the expansion of pathogenic microorganisms (orange) in RA‐associated dysbiosis.
Parisa Ahmadi, Mahmoud Mahmoudi, Sina Mozaffari‐Jovin, Ramiar Kamal Kheder, Tola Abdulsattar Faraj, Samaneh Mollazadeh, Jafar Hajavi, Hanieh Kolahdooz, Seyed‐Alireza Esmaeili   +8 more
wiley   +1 more source

Discovery of novel key non-volatile metabolites linked to Lactiplantibacillus plantarum in pickled chili peppers fermentation: DL-p-hydroxyphenyllactic acid, 3-phenyllactic acid, catechol, and acetylcholine

Journal of Future Foods
Pickled chili pepper is a traditional fermented vegetable. Key indicators were analyzed using both targeted and non-targeted multi-omics methods, and their correlation with dominant microbes was explored. The results revealed that Lactiplantibacillus was
Jiayue Xu, Jiaqi Kong, Xiaolei Zheng, Zejun Chu, Pamela Owusu Osei, Pengjian Wu, Sijia Peng, Dong Yang, Siwei Wu, Liang Zhao, Xiaojun Liao   +10 more
doaj   +1 more source

Application of CFS‐Loaded CMC/GEL Spray Coating for the Small Fruit Blueberries Preservation

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Schematic illustration showing the fabrication of the CFS‐loaded CMC/GEL composite spray coating and its application in the blueberry preservation. The preservation experiment indicated that the blueberries sprayed with 100% CFS/CMC/GEL exhibited a lower decay rate, reduced weight loss, and lower malondialdehyde (MDA) level compared with the control ...
Lanlan Wei, Ziyi Qin, Sichen Li, Congsheng Yan   +3 more
wiley   +1 more source

Influence of Fermentation and Curing on Residual Nitrite, Physico‐Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The effects of fermentation with and without nitrite on the physicochemical properties, lipid oxidation, volatile compounds, sensory characteristics, and overall quality of ready‐to‐eat sucuk döner kebabs were evaluated, demonstrating that fermentation, particularly without nitrite, improved oxidative stability and sensory quality. ABSTRACT The present
Ayşe Sinan, Birol Kılıç, Azim Şimşek, Melis Yıldız   +3 more
wiley   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

Protocol for the generation and purification of minicells from Lactiplantibacillus plantarum

Journal of Microbiology
Minicells, which are anucleate cells generated by irregular cell division, are emerging as promising drug delivery systems owing to advances in synthetic biology. However, their development is largely limited to a few model bacteria, highlighting the need to explore minicell platforms in alternative hosts. Lactiplantibacillus plantarum (L.
Hyemin, Kang, Donghyun, Kim, Juhyun, Kim
openaire   +2 more sources

Virtual Screening of Bacteriocins From Lactic Acid Bacteria Against Monkeypox DNA Polymerase: Sakacin P and Mundticin KS Emerge as Promising Candidates

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study employs an in silico virtual screening workflow to evaluate lactic acid bacteria (LAB)‐derived bacteriocins as potential inhibitors of the monkeypox virus DNA polymerase (MPDP). Protein‐peptide docking simulations using the HADDOCK platform revealed that Sakacin P and Mundticin KS possess the highest binding affinities for the MPDP target ...
Melisa Z. Karaman, Karan Goel, Fernando Berton Zanchi, Aykut Ozdarendeli, Somdutt Mujwar, Ahmet E. Yetiman, Ozkan Fidan   +6 more
wiley   +1 more source