Results 61 to 70 of about 9,121,448 (200)

Antimicrobial and Fermentation Potential of Himanthalia elongata in Food Applications

Microorganisms, 2020
Himanthalia elongata is a brown oceanic seaweed rich in bioactive compounds. It could play an important role in food production because of its antimicrobial and antioxidant properties.
Francesco Martelli, Claudia Favari, Pedro Mena, Stefano Guazzetti, Annalisa Ricci, Daniele Del Rio, Camilla Lazzi, Erasmo Neviani, Valentina Bernini   +8 more
doaj   +1 more source

Phenotypic and phylogenetic characterization of Lactobacillus species isolated from traditional Lighvan cheese

Food Production, Processing and Nutrition, 2021
Lighvan cheese (Lighvan panir) is among the most famous traditional cheese in Iran for its desired aroma and flavor. Undoubtedly, the lactic acid bacteria especially the genus Lactobacillus are the critical factors in developing the aroma, flavor, and ...
Haleh Forouhandeh, Sepideh Zununi Vahed, Hossein Ahangari, Vahideh Tarhriz, Mohammad Saeid Hejazi   +4 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  

Functional characterization of a mucus-specific LPXTG surface adhesin from probiotic Lactobacillus rhamnosus GG [PDF]

, 2011
In spite of the wealth of clinical evidence supporting the health benefits of Lactobacillus rhamnosus GG in humans, there is still a lack of understanding of the molecular mechanisms behind its probiosis.
Vos, W.M., de, Vanderleyden, Jos, De Keersmaecker, Sigrid, Sarah Lebeer, Ossowski, I., von, von Ossowski, I., Reunanen, J., Jos Vanderleyden, Ingemar von Ossowski, Sigrid C. J. De Keersmaecker, Satokari, R., Justus Reunanen, Willem M. de Vos, Lebeer, Sarah, Palva, A., de Vos, W.M., Reetta Satokari, Airi Palva   +17 more
core   +1 more source

Reanalysis of Lactobacillus paracasei Lbs2 Strain and Large-Scale Comparative Genomics Places Many Strains into Their Correct Taxonomic Position

Microorganisms, 2019
Lactobacillus paracasei are diverse Gram-positive bacteria that are very closely related to Lactobacillus casei, belonging to the Lactobacillus casei group. Due to extreme genome similarities between L. casei and L.
Samrat Ghosh, Aditya Narayan Sarangi, Mayuri Mukherjee, Swati Bhowmick, Sucheta Tripathy   +4 more
doaj   +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

Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups

Annals of Microbiology, 2014
A medium originally developed for differential enumeration of probiotic species in fermented milk (mMRS-BPB, Lee and Lee 2008) was evaluated for its ability to correctly discriminate members of the Lactobacillus plantarum (L. plantarum) and L. casei groups from other species.
Ricciardi Annamaria, Parente Eugenio, Tramutola Antonella, Guidone Angela, Ianniello Rocco Gerardo, Pavlidis Dimitrios, Tsakalidou E, Zotta Teresa   +7 more
openaire   +4 more sources

Alginate from seaweed and microbes: Sources, green extraction, functional properties, and food applications

Food Biomacromolecules, EarlyView.
Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib, Sakshi Singh, Kulsum Jan, Khalid Bashir   +3 more
wiley   +1 more source

Rapid detection assay for oxygen consumption in the Lactobacillus casei group

Annals of Microbiology, 2014
A rapid method based on the time of resazurin reduction was optimized and use to evaluate the oxygen consumption in Lactobacillus casei, L. paracasei and L. rhamnosus strains grown under anaerobic, aerobic and respiratory promoting conditions. A good correlation was found between the resazurin assay and polarographic measurements. The new method proved
Ricciardi Annamaria, Ianniello Rocco Gerardo, Tramutola Antonella, Parente Eugenio, Zotta Teresa   +4 more
openaire   +3 more sources