Results 81 to 90 of about 9,282 (188)

Screening and application of high-folate-producing lactic acid bacteria in yogurt products

Journal of Dairy Science
: Folate is a vital micronutrient that cannot be endogenously produced by the human body, necessitating dietary intake to support critical physiological functions.
Nan Cui, Kun Chen, Feiwei Cao, Yiwen Liu, Daxi Ren   +4 more
doaj   +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

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

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

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

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

Antifungal Capacity of Microcapsules Containing Lactiplantibacillus plantarum TEP15 or Lactiplantibacillus pentosus TEJ4

Processes
The use of lactic acid bacteria (LAB) for the biocontrol of fungi that cause fruit and vegetable deterioration is a highly promising strategy. However, one of the main challenges lies in maintaining both viability and antifungal activity even in conditions that are unfavorable for LAB.
Yeni Pérez-Ruiz, David Mejía-Reyes, Raymundo Rosas-Quijano, Didiana Gálvez-López, Miguel Salvador-Figueroa, Alfredo Vázquez-Ovando   +5 more
openaire   +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

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

Lactiplantibacillus plantarum, the Integral Member of Vegetable Fermentations

Applied Biosciences
Lactiplantibacillus plantarum is omnipresent in vegetable fermentations. Its large metabolic capacity and its ability to adapt to the fermenting microenvironment enable this species, in many cases, to dominate the microecosystem and drive the fermentation.
openaire   +2 more sources