Results 71 to 80 of about 21,283 (186)
Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll [PDF]
Journal of Food Science and Technology, 2015 The aim of this study was the evaluation of fermentation by lactic acid bacteria (LAB) contains lactobacillus (L.) casei- casei and L. reuteri on acrylamide formation and physicochemical properties of the Iranian flat bread named, Sangak, and Bread roll. Sangak and Bread roll were made with whole and white wheat flour, respectively.
Farnaz, Dastmalchi +3 more
openaire +2 more sources
PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES [PDF]
Journal of Food and Dairy Sciences, 2002 Domiati cheese was made from pasteurized buffalo's milk with 2 different levels of salt (5 & 10%) inoculated with Lactobacillus he/veticus and L. casei as single or mixed cultures. The cheese was pickled in salted whey for 8 weeks.
A. Metwally, Hoda Elzeiny,
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 7, July 2026.This study confirmed that intake of the Lacticaseibacillus paracasei PC‐01 fermented milk beverage can significantly alleviate symptoms in patients with functional dyspepsia. It markedly increases the abundances of Lacticaseibacillus paracasei and Blautia, while reducing the abundance of Enterobacter roggenkampi.
Xiangyang Zhang +10 more
wiley +1 more source
Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages [PDF]
Letters in Applied Microbiology, 2004 The survival of two collection Lactobacillus casei and L. paracasei bacteriophages when subjected to thermal and chemical treatments was investigated.Thermal resistance was evaluated by heating phage suspensions at 63, 72 and 90 degrees C in three different media [Tris-magnesium gelatin (TMG) buffer: 10 mmol l(-1) Tris-Cl, 10 mmol l(-1) MgSO(4) and 0.1%
Capra, María Luján +2 more
openaire +3 more sources
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Antinutrients like phytic acid and oxalates reduce mineral bioavailability by forming insoluble complexes with iron, zinc, and calcium. Probiotic supplementation may counteract these effects through enzymatic activity (e.g., phytase, oxalate decarboxylase) and microbiota modulation. This PRISMA‐based meta‐analysis evaluated 27 in vivo studies (
Ligia Olar‐Pop +5 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence,
Mst. Umme Habiba +5 more
wiley +1 more source
Food & Nutrition Research, 2020 Background: Non-alcoholic fatty liver disease (NAFLD) includes a range of liver diseases that occur in the absence of significant alcohol consumption. The probiotic bacterial strains Lactobacillus casei LC2W, which overexpresses the bile salt hydrolase ...
Wenli Huang +4 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Ishara De Silva +5 more
wiley +1 more source
Epigenetic Perspectives on Maternal Gut Microbiota's Impact on Embryonic and Fetal Development
Comprehensive Physiology, Volume 16, Issue 3, June 2026.This review summarizes how maternal health and nutrition shape gut microbiota via epigenetics to regulate embryonic development. It highlights microbiota‐embryo interactions, disruption by prenatal chemical exposures, and personalized nutrition for disease prevention, offering novel insights and therapeutic targets.
Shoulong Xu +6 more
wiley +1 more source
Journal of Medicinal Plants, 2011 Background: Food preservation includes procedures to assure higher level of food safety, hygiene and stability. To achieve this goal, the use of combination biopreservatives, such as Essential oils and Probiotics, has gained increased attention ...
Razzagh Mahmoudi +3 more
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