Results 31 to 40 of about 16,611 (132)

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

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

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

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

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

Bactérias do grupo Lactobacillus casei: caracterização, viabilidade como probióticos em alimentos e sua importância para a saúde humana Bacteria of Lactobacillus casei group: characterization, viability as probiotic in food products and their importance for human health.

Archivos Latinoamericanos de Nutrición, 2007
O grupo Lactobacillus casei compreende bactérias láticas fenotipicamente e geneticamente heterogêneas, aptas a colonizar vários ambientes naturais e criados pelo homem. As bactérias do grupo Lactobacillus casei têm sido amplamente estudadas com relação a
Flávia Carolina Alonso Buriti, Susana Marta Isay Saad   +1 more
doaj  

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

The Murine Reg3a Stimulated by Lactobacillus casei Promotes Intestinal Cell Proliferation and Inhibits the Multiplication of Porcine Diarrhea Causative Agent in vitro

Frontiers in Microbiology, 2021
Lactobacillus casei (L. casei), a normal resident of the gastrointestinal tract of mammals, has been extensively studied over the past few decades for its probiotic properties in clinical and animal models.
Yongfei Bai, Yanmei Huang, Ying Li, Bingbing Zhang, Cuihong Xiao, Xilin Hou, Liyun Yu   +6 more
doaj   +1 more source

Harnessing microbial metabolism and nutrition to target the gut–mammary axis for better livestock production and health

iMetaOmics, EarlyView.
The gut–mammary axis integrates intestinal health with mammary function through neural, endocrine, and immune pathways. Nutritional interventions (probiotics, prebiotics, metabolites) improve gut microecology, generating microbial signals that travel via the axis to the mammary gland. There, they relieve inflammation, enhance milk quality and lactation,
Aolong Zhou, Cheng Guo, Mahmoud M. Abdelsattar, Ahmad R. Musa, Mequanint Biks, Abdullahi A. Musa, Shahnaz Rahman, Abera Teshome Aleli, Pei Zhong, Jiawei Zhang, Junwei Cui, Xiyan Kou, Qingyuan Yu, Caijuan Yue, Qin Li, Dan Zhang, Zixuan Peng, Ao Ren, Ziqi Tian, Ziqi Liu, Yaona Zhang, Lili Zhang, Dina Karmallah, Naifeng Zhang, Tao Ma, Yan Tu, Qiyu Diao, Guijie Zhang, Xiaofeng Xu, Yanliang Bi   +29 more
wiley   +1 more source

Determining the Effectiveness of Lactobacillus Casei in Camel Milk on Lipid and Sugar Parameters in Type 1 Diabetic Rats [PDF]

Majallah-i Dānishgāh-i ’Ulūm-i Pizishkī-i Shahīd Ṣadūqī Yazd
Introduction: Nutritional interventions are one of the most effective methods of diabetes prevention and control. Along with usual treatments, camel milk has had positive effects on the blood sugar of diabetic patients.
Soheila Azimi Abarghoei, Mohammad Raisi, Sajjad Sadeghi Nejad, Mohammad Hossein Mosaddegh   +3 more
doaj