Results 111 to 120 of about 5,604 (215)
Food Science &Nutrition, Volume 13, Issue 8, August 2025.Targeting the potential sources and risk factors for antibiotic resistance transmittance and development of antibiotic resistant‐free probiotics. ABSTRACT Antibiotic resistance (AR) in lactic acid bacteria (LAB) has become an emerging concern in the probiotic and food industries. LAB, a key component of the human microbiota and widely used in probiotic
Salma Sherif Refaat +4 more
wiley +1 more source
Pesquisa Agropecuária Brasileira, 2006 The objective of this work was to evaluate the performance of heifers fed sugarcane silages produced with and without additives. Thirty-two Holstein heifers were randomly assigned, in a block design, to evaluate rations (46% silage; 54% concentrate; 12 ...
André de Faria Pedroso +12 more
doaj +1 more source
Can Metagenomic Analyses Be Used Effectively in Safe Food Production?
Food Science &Nutrition, Volume 13, Issue 8, August 2025.This graphical abstract illustrates the metagenomic workflow applied in food safety. It outlines the process from microbial detection in food matrices to genome‐level identification via next‐generation sequencing (NGS). The visualization emphasizes the integration of modern sequencing technologies to assess foodborne pathogens and microbial communities
Berrak Delikanli‐Kiyak +2 more
wiley +1 more source
Biological Inoculants in Forage Conservation
Scientific Papers Animal Science and Biotechnologies, 2023 3rd generation biological inoculants –containing lactic acid bacteria and enzymes – are prefered nowadays in order to coordinate the fermentation in such a way that they increase lactic acid production by leaps and bounds at the beginning of the ...
Judit Peter Szucs +3 more
doaj
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations [PDF]
, 2006 At present there are very few studies on the bacterial diversity of olives and on the importance of the microbial species for the fermentation of olives aimed to table olives production.
APONTE, MARIA +3 more
core +1 more source
Revista Brasileira de Zootecnia, 2009 Objetivou-se avaliar o efeito da adição de duas cepas de Lactobacillus buchneri sobre a estabilidade aeróbia de silagens de capim-mombaça. O experimento foi conduzido em delineamento inteiramente casualizado com três repetições, em esquema de parcelas subdivididas no tempo, de modo que os tratamentos (silagens sem inoculantes e com inoculante ...
Ávila, Carla Luiza da Silva +5 more
openaire +1 more source
Food Science &Nutrition, Volume 13, Issue 7, July 2025.This study investigates the relationship between climatic variables and honey's physicochemical and microbiological properties from various regions. It highlights how environmental factors, such as temperature and humidity, influence honey quality, composition, and microbial communities.
Shabnam Parichehreh +4 more
wiley +1 more source
Revista Brasileira de Zootecnia, 2012 Fermentation and aerobic stability were evaluated in high-moisture corn (HMC) silage inoculated with different levels of Lactobacillus buchneri. The HMC composed of 654 g/kg dry matter (DM) was ensiled in quadruplicate laboratory silos (7 L) per ...
Fernanda Carvalho Basso +5 more
doaj +1 more source
High γ-aminobutyric acid production from lactic acid bacteria: emphasis on Lactobacillus brevis as a functional dairy starter [PDF]
, 2017 γ-Aminobutyric acid (GABA) and GABA-rich foods have shown anti-hypertensive and anti-depressant activities as the major functions in humans and animals.
Shah, N, Wu, Q
core +1 more source
The arginine deiminase pathway in the wine lactic acid bacteria Lactobacillus hilgardii X1B: structural and functional study of the arcABC genes [PDF]
, 2002 The genes implicated in the catabolism of the amino acid arginine by Lactobacillus hilgardiiX1Bwere investigated to assess the potential for formation of ethyl carbamate precursors in wine. L.
Hengesbach, S. +3 more
core +1 more source