Results 31 to 40 of about 21,462 (154)

Cellular Damage in Dried Lactobacillus acidophilus

Journal of Food Protection, 1986
Lactobacillus acidophilus cells surviving freeze drying and vacuum drying became sensitive to oxgall and lysozyme probably from damage to the cell wall. The dried cells also became sensitive to NaCl and permeable to orthonitrophenol β-galactoside from damage to the cytoplasmic membrane.
Merry, Brennan, Bahijah, Wanismail, M C, Johnson, Bibek, Ray   +3 more
openaire   +2 more sources

A Comparative Biochemical Study of Oleate Hydratases

ChemBioChem, Volume 27, Issue 15, 14 August 2026.
Four oleate hydratases (Ohys) from diverse homologous families (HFams) were characterized side‐by‐side in terms of expression levels, oligomeric state, flavin adenine dinucleotide (FAD) affinity, thermostability, and activity. A general favorable effect of the reduction of FAD to FADH2 for Ohy activity was demonstrated, with (R)‐10‐hydroxystearic acid (
Maxim van Delft, Alejandro Gran‐Scheuch, Ulf Hanefeld, Peter‐Leon Hagedoorn   +3 more
wiley   +1 more source

Performance Thresholds of Fishmeal Replacement in Probiotic‐Supplemented Alternative Protein Diets for Climbing Perch (Anabas testudineus)

Aquaculture, Fish and Fisheries, Volume 6, Issue 4, August 2026.
ABSTRACT Reducing fishmeal (FM) use in aquafeeds is essential for sustainable aquaculture, but excessive replacement with alternative proteins may impair fish growth and physiological performance. This study evaluated the performance thresholds of graded FM replacement in probiotic‐supplemented alternative protein diets for climbing perch (Anabas ...
Farjana Khanam Chadnee, Iftekhar Ahmed Fagun, Md. Shakil Khan, Md. Abu Talha, Chayanika Pondit, Md. Sakhawat Hossain   +5 more
wiley   +1 more source

Colonization of Lactobacillus acidophilus in Gnotobiotic Chicks

Poultry Science, 1983
Germ-free chicks hatched in flexible film gnotobiotic isolators were dosed orally at 2 days of age with a pure culture of Lactobacillus acidophilus. The chicks monoassociated with L. acidophilus were killed at 2 weeks of age to obtain gastrointestinal tract specimens for histological sectioning.
B A, Watkins, B F, Miller
openaire   +2 more sources

Northeast China Traditional Kimchi (Paocai) Probiotic Resources Metabolized Uric Acid and Relieved Hyperuricemia in Mice

eFood, Volume 7, Issue 4, August 2026.
Traditional fermented Kimchi “paocai”, commonly consumed in Northeast China, was screened for probiotic resources capable of degrading uric acid in vitro and alleviating hyperuricemia in a mouse model. Abstract Current pharmacological therapies for hyperuricemia (HUA), though effective, pose safety concerns, including allopurinol‐induced severe dermal ...
Aman Khan, Xiaoyu Wang, Binyu Cui, Xiaoqian Zhou, Yingying Lu, Lifang Ma, Qizhuang Li, Dechun Yin, Weidong Wang   +8 more
wiley   +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

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

ACIDOLIN: AN ANTIBIOTIC PRODUCED BY LACTOBACILLUS ACIDOPHILUS

The Journal of Antibiotics, 1974
Acidolin was isolated from skimmilk cultured for 48 hours with Lactobacillus acidophilus (CHR. HANSEN's Laboratory strain 2181). It was extracted from the skimmilk with methanol and acetone and was further concentrated and purified by Sephadex G-25 gel filtration, high voltage electrophoresis, and thin-layer chromatography on silica gel.
I Y, Hamdan, E M, Mikolajcik
openaire   +3 more sources

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

Proteolytic Activity of Commercial Thermophilic Starter Cultures and Changes in Protein Fractions and Free Amino Acids in Organic and Conventional Fermented Milk

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study evaluated the impact of milk origin (organic vs. conventional) and starter culture composition on LAB proteolytic activity, and related changes in non‐protein nitrogen compounds in fermented milk. Results provide insight into protein hydrolysis, individual protein fractions and free amino acids in organic and conventional milk after ...
Stefanija Steinweg, Jelena Zagorska, Kristine Majore, Vitalijs Komasilovs, Vitalijs Radenkovs, Inga Ciprovica   +5 more
wiley   +1 more source