Results 51 to 60 of about 50,594 (237)

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

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

Effect of Bacteriocin Produced by Lactobacillus casei with Probiotic Potential Isolated from Milk on the Ability of Biofilm Production by Streptococcus salivarius Obtained from Dental Plaque

Journal of Mazandaran University of Medical Sciences, 2021
Background and purpose: Dental plaque is a biofilm that is formed on the surface of the tooth. Carious lesions are caused by inappropriate ecological changes in microbial flora of the plaque biofilm.
Mohammad Mehdi Soltan Dallal, Mohammad Reza Afradi, Zahra Rajabi, Katayoon Samimirad, Yousef Erfani   +4 more
doaj  

Large-Scale Phylogenomics of the Lactobacillus casei Group Highlights Taxonomic Inconsistencies and Reveals Novel Clade-Associated Features

mSystems, 2017
Although the genotypic and phenotypic properties of the Lactobacillus casei group have been studied extensively, the taxonomic structure has been the subject of debate for a long time.
Sander Wuyts, Stijn Wittouck, Ilke De Boeck, Camille N. Allonsius, Edoardo Pasolli, Nicola Segata, Sarah Lebeer   +6 more
doaj   +1 more source

Optimization of Lyophilized Protective Agent Formulation of Lactobacillus casei LTL1361 Based on Artificial Neural Network Coupled Genetic Algorithm (BP-GA)

Shipin gongye ke-ji, 2022
To improve the freeze-drying survival rate of Lactobacillus casei LTL1361 in the vacuum freeze-drying process, the single factor and Plackett-Burman designs were first conducted to verify the main factors affecting the freeze-drying survival rate of ...
Xiyu ZHANG, Ruiding LI, Minggui MO, Lihua MEI, Yuping LIU, Wenjun ZHU, Quanyang LI   +6 more
doaj   +1 more source

Probiotic Biotherapy: Discussing its Influential Role in Oral Health [PDF]

, 2020
Introduction: Probiotics are widely known for their health promoting benefits, especially with its association to gastrointestinal health. For many years, most research has been focused on the prevention or treatment of gastrointestinal infections or ...
Florez, Karla, Sullano, Claudette
core   +1 more source

Current review of genetically modified lactic acid bacteria for the prevention and treatment of colitis using murine models [PDF]

, 2015
Inflammatory Bowel Diseases (IBD) are disorders of the gastrointestinal tract characterized by recurrent inflammation that requires lifelong treatments.
Azevedo, Vasco, Bermudez Humaran, Luis G., Chatel, Jean Marc, de Moreno, Maria Alejandra, del Carmen, Silvina Andrea, Langella, Philippe, Leblanc, Jean Guy Joseph, Miyoshi, Anderson   +7 more
core   +1 more source

Effects of Lactic Acid Bacteria and Yeasts on Growth Performance, Intestinal Health, and Organ Morphometry of Broiler Chickens

Food Safety and Health, EarlyView.
The fermentation of molasses‐vinasse with lactic acid bacteria and yeasts improves growth, intestinal health, digestive, and immune organs in chickens, promoting their productive performance and organic development. ABSTRACT This study evaluated the probiotic effects of lactic acid bacteria and yeasts on productive parameters, intestinal health, and ...
José Miranda‐Yuquilema, Fabian Astudillo‐Riera, Juan Taboada‐Pico, Mercy Cuenca‐Condo, Kevin Astudillo‐Vallejo   +4 more
wiley   +1 more source

P40 and P75 Are Singular Functional Muramidases Present in the Lactobacillus casei /paracasei/rhamnosus Taxon

Frontiers in Microbiology, 2019
Lactobacillus casei and Lactobacillus rhamnosus proteins P40 and P75 belong to a large family of secreted cell wall proteins that contain a carboxy(C)-terminal CHAP or NlpC/P60 superfamily domains.
Christine Bäuerl, Gulyaim Abitayeva, Gulyaim Abitayeva, Sebastián Sosa-Carrillo, Ana Mencher-Beltrán, Noemí Navarro-Lleó, José M. Coll-Marqués, Manuel Zúñiga-Cabrera, Serik Shaikhin, Serik Shaikhin, Gaspar Pérez-Martinez   +10 more
doaj   +1 more source

Specific Gaseous Conditions Significantly Improve Lactobacillus casei and Escherichia coli Survival to Freeze Drying and Rehydration

Applied Food Biotechnology, 2020
Background and objective: Presence of oxygen during production and rehydration of freeze-dried starters and probiotics can decrease viability of the bacteria.
Aurore Bodzen, Cyril Iaconelli, Alexandre Charriau, Sebastien Dupont, Laurent Beney, Patrick Gervais   +5 more
doaj   +1 more source