Results 51 to 60 of about 106,107 (234)

Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses [PDF]

Veterinary World, 2018
Aim: The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening.
A. Ehsani, M. Hashemi, A. Afshari, M. Aminzare   +3 more
doaj   +1 more source

Adhesion‐Enhanced Engineered Probiotic for Prolonged Intestinal Retention and Calprotectin‐Responsive IBD Therapy

Advanced Science, EarlyView.
An intelligent engineered probiotic platform is developed for the precision management of inflammatory bowel disease. By integrating surface‐displayed adhesins with an inflammation‐responsive CAT‐SOD‐GPx tripartite fusion system and mucosal repair factors, this programmable system achieves prolonged intestinal retention and multi‐pronged therapy.
Yuxi Wang, Peichao Zhang, Simin Gu, Hongyun Lu, Ningning Jiang, Jiarun Zhao, Enbo Xu, Xiayu Liu, Ying Shi, Qihe Chen   +9 more
wiley   +1 more source

Efeito do Lactobacillus casei subsp. casei ATCC 393 na redução do sabor amargo da carne escura de atum (Euthynnus pelamis) [PDF]

, 2003
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.Durante o processamento do atum enlatado ocorre uma considerável sobra de carne escura, que é utilizada para
Bertoldi, Fabiano Cleber
core  

Fermentation Potentials of Baobab Pulp Extract in Soy Yoghurt Production

AgriFood: Journal of Agricultural Products for Food, EarlyView.
The research work was about the importance of sourcing for alternative inoculants to replace the main inoculants regularly used for yoghurt production. The search for baobab pulp extract as replacement yielded result, as soy yoghurt was successfully produced.
Adegbola Oladele Dauda, Nahim Mokolade Adeagbo, Quadri Idowu Akinremi, Taofiqat Damilola Maiyaki, Adedamola Israel Abioye, Zulfiqoh Tolani AbdulAkeem, Damilare Johnson Folaranmi   +6 more
wiley   +1 more source

Population Heterogeneity of Lactobacillus plantarum WCFS1 Microcolonies in Response to and Recovery from Acid Stress [PDF]

, 2008
Within an isogenic microbial population in a homogenous environment, individual bacteria can still exhibit differences in phenotype. Phenotypic heterogeneity can facilitate the survival of subpopulations under stress.
Ingham, C.J., Vlieg, J.E.T.V.H., C. J. Ingham, M. Beerthuyzen, J. van Hylckama Vlieg, Beerthuyzen, M.   +5 more
core   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Short- and long-term adaptation to ethanol stress and its cross-protective consequences in Lactobacillus plantarum [PDF]

, 2011
This paper describes the molecular responses of Lactobacillus plantarum WCFS1 toward ethanol exposure. Global transcriptome profiling using DNA microarrays demonstrated adaptation of the microorganism to the presence of 8% ethanol over short (10-min and ...
Kleerebezem, M., Abee, T., Tempelaars, M.H., Kleerebezem, M. (author), Marco, M.L. (author), Hermien Van Bokhorst-van De Veen, Van Bokhorst-van de Veen, H., Marcel Tempelaars, Tempelaars, M., Abee, T. (author), Michiel Kleerebezem, Bron, P.A. (author), Maria L. Marco, Peter A. Bron, Bokhorst-van de Veen, H., van, Tjakko Abee, Bron, P.A., Marco, M.L., Tempelaars, M. (author), Van Bokhorst-van de Veen, H. (author)   +19 more
core   +2 more sources

Physicochemical and antibacterial characteristics of methylcellulose and sodium caseinate films containing lactic acid bacteria

Applied Food Research
A new approach to developing functional food is the use of edible films containing lactic acid bacteria. In this study, films of methylcellulose, sodium caseinate, Lactobacillus casei, and Lactobacillus rhamnosus (106 CFU/cm2) were evaluated by physical,
Hoda Ghayoomi, MohammadAli Najafi, Nasrin Hadinia   +2 more
doaj   +1 more source

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

Food Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 more
wiley   +1 more source