Results 151 to 160 of about 31,516 (231)

Antifungal activity of lactic acid bacteria [PDF]

, 2003
Enrichment culture techniques produced more than 1200 isolates of lactic acid bacteria (LAB) that were screened for antifungal activity against the indicator mould Aspergillus fumigatus. Approximately 10% of the LAB were active, but only 4% had medium or
Magnusson, Jesper
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Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Investigation of bile tolerance and deconjugation ability of various Lactobacillus Casei group strains

Asian Journal of Dairy and Food Research, 2019
Lactobacillus casei group is commonly used as probiotics. Various factors affect their viability in gastrointestinal tract. Twenty two strains of Lactobacillus casei group were assessed for bile tolerance and deconjugation attribute. All strains had shown moderate activity at 0% bile concentration.
openaire   +1 more source

The Effect of the Lactobacillus casei on Hematological Parameters in Rat Infected with Candida albicans

Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Qum, 2019
Background and Objectives: Candida albicans is the most common human fungal pathogen causing diseases, ranging from superficial, mucosal to systemic mycoses. Strains of Lactobacillus casei are commonly used as probiotics, alter the composition of the gut
Behnaz Sadat Haghayegh Zavareh, Mahbobeh Madani, Fereshte Ghandehari   +2 more
doaj  

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Recent Advances in Egg White Biotechnology, Microbiology, and Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT International trade in egg products has increased in recent decades to meet the rising demands of a global population, the food industry, and consumers. Egg white is a rich source of proteins and peptides suitable for various food applications. Processing egg whites is important in the food industry.
Insa Mannott, Ramona Bosse, Monika Gibis
wiley   +1 more source

Oral administration of Lactobacillus casei DG® after ileostomy closure in restorative proctocolectomy: a randomized placebo-controlled trial (microbiota and immune microenvironment in pouchitis -MEP1)

Gut Microbes
Pouchitis is an idiopathic inflammatory disease that may occur in ileal pouches, and it can lead to ileal pouch failure. This was a single-center, randomized, double-blinded, placebo-controlled trial that assessed the effect of Lactobacillus casei (L ...
Imerio Angriman, Melania Scarpa, Edoardo Savarino, Ilaria Patuzzi, Alessandra Rigo, Andromachi Kotsafti, Astghik Stepanyan, Elisa Sciuto, Francesco Celotto, Silvia Negro, Antonino Caruso, Cesare Ruffolo, Romeo Bardini, Salvatore Pucciarelli, Brigida Barberio, Gaya Spolverato, Fabiana Zingone, Renata D’Incà, Ignazio Castagliuolo, Marco Scarpa   +19 more
doaj   +1 more source

Sensory, Physical, and Functional Properties of Part‐Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting.
Katherine Rehberger, Stephanie Clark, Gülhan Ünlü, Helen Joyner, Carolyn F. Ross   +4 more
wiley   +1 more source

Combined Extract of Heated 4T1 and a Heat-Killed Preparation of Lactobacillus Casei in a Mouse Model of Breast Cancer

Iranian Journal of Medical Sciences, 2017
Background: The adjuvanticity potential of Lactobacillus casei was first suggested in an old survey. The present study was designed to investigate the efficacy of a new immunotherapy against breast cancer made by mixing an extract of heated 4T1 mammary ...
Sajjad Jafari, Seyyed Meysam Abtahi Froushani, Amir Tokmachi   +2 more
doaj  

Impact of bacteria and yeast with probiotic properties on performance, digestibility, health status and gut environment of growing pigs in Vietnam [PDF]

, 2010
This thesis aimed to evaluate the effects of six lactic acid bacteria (LAB) strains and Bacillus subtilis H4, Saccharomyces boulardii Sb, and a microbial enzyme mixture, supplemented to basal diets on the performance, diet digestibility, health status ...
Giang, Hoang Huong
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