Results 81 to 90 of about 14,315 (240)

Whole genome analysis of Tibetan Kefir-derived Lactiplantibacillus plantarum 12-3 elucidates its genomic architecture, antimicrobial and drug resistance, potential probiotic functionality and safety [PDF]

Background: Lactiplantibacillus plantarum 12-3 holds great promise as a probiotic bacterial strain, yet its full potential remains untapped. This study aimed to better understand this potential therapeutic strain by exploring its genomic landscape ...
Alharbi, Metab, Aziz, Tariq, Haq, Taqweem Ul, Hasnain, Ammarah, Khan, Ayaz Ali, Naveed, Muhammad, Rocha, João Miguel, Sarwar, Abid, Shabbir, Muhammad Aqib, Yang, Zhennai, Zinedine, Abdellah   +10 more
core   +1 more source

Kefir: A Potential Gut Microbiota Modulator: A Systematic Review of Human Interventional Studies

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
Daily cow's milk kefir intake transiently enriches gut microbiota, modulates the intestinal environment by increasing SCFA and reducing pH and oxygen, and exerts antimicrobial effects via SCFAs, bacteriocins, exopolysaccharides, and microbial fractions, highlighting its potential for gut health promotion.
Mohammed Hamsho, Yazan Ranneh, Batoul Kaddour, Sundus Alfakhri, Hale Hacıbayram, Wijdan Shkorfu, Merve Terzi, Abdulmannan Fadel   +7 more
wiley   +1 more source

Psychobiotic Properties of Lactiplantibacillus plantarum in Neurodegenerative Diseases

International Journal of Molecular Sciences
Neurodegenerative disorders are the main cause of cognitive and physical disabilities, affect millions of people worldwide, and their incidence is on the rise. Emerging evidence pinpoints a disturbance of the communication of the gut–brain axis, and in particular to gut microbial dysbiosis, as one of the contributors to the pathogenesis of these ...
Mariagiovanna Di Chiano, Fabio Sallustio, Daniela Fiocco, Maria Teresa Rocchetti, Giuseppe Spano, Paola Pontrelli, Antonio Moschetta, Loreto Gesualdo, Raffaella Maria Gadaleta, Anna Gallone   +9 more
openaire   +3 more sources

Valorization of Date By-Products: Enhancement of Antioxidant and Antimicrobial Potentials through Fermentation [PDF]

The by-products from three varieties of dates—Mozafati, Sayer, and Kabkab—were subjected to solid-state fermentation using Aspergillus niger alone or in co-culture with Lactiplantibacillus plantarum or Limosilactobacillus reuteri to enhance their ...
Castangia, Ines, Khosravi, Azin, Manca, Maria Letizia, Razavi, Seyed Hadi   +3 more
core   +1 more source

Evaluation of Quinoa (Chenopodium quinoa Willd) Protein Isolate and Hydrolysate as Alternative Nitrogen Source for Growth of Lactiplantibacillus plantarum WCFS1

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Quinoa protein hydrolysate (QpH) serves as both a nitrogen source and a functional ingredient for L. plantarum. Bacteria grown in QpH achieved high biomass production and demonstrated significantly enhanced cell membrane integrity, positioning QpH as a key component for robust, plant‐based probiotics.
Nelson Romano, Leonardo Sciammaro, Alejandra Quiroga, María Cecilia Puppo, Andrea Gómez‐Zavaglia   +4 more
wiley   +1 more source

Surface display of two neoantigens on Lactiplantibacillus plantarum

Scientific Reports
Lactic acid bacteria, such as Lactiplantibacillus plantarum, are becoming increasingly popular hosts for combining production and delivery of therapeutic proteins to immune cells. Soluble antigens are susceptible to rapid proteolysis, hence anchoring of antigens to bacterial cells, which likely protects the antigen, is a preferred delivery strategy ...
Kamilla Wiull, Erik Holmgren, Samuel Svensson, Vincent G. H. Eijsink, Hans Grönlund, Geir Mathiesen   +5 more
openaire   +3 more sources

Fermentation and Enzymatic Pre‐Treatments to Modulate Sensory Properties of Extruded Plant‐Based Meat Alternatives

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh, Michel Aliani, Warren Blunt, Filiz Koksel   +3 more
wiley   +1 more source

Living Hydrogels: Harnessing Microorganism–Material Synergy for Next‐Generation Therapeutics

Advanced Science, Volume 13, Issue 25, 4 May 2026.
 . ABSTRACT Microorganism‐based therapies, particularly those utilizing probiotics, have emerged as a powerful biomedical strategy owing to their inherent living functionalities. These living systems can dynamically interact with host environments and self‐regulate their activity, offering superior adaptability, prolonged functionality, and ...
Shuifang Mao, Bingyao Bai, Xingqian Ye, Yiliang Lin   +3 more
wiley   +1 more source

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

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, Volume 103, Issue 3, Page 300-310, May/June 2026.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source