Results 101 to 110 of about 122,926 (240)
CRISPR‐driven diagnostics: Molecular mechanisms, clinical efficacy and translational challenges
Clinical and Translational Medicine, Volume 15, Issue 10, October 2025.The CRISPR/Cas system has emerged as a transformative tool in the field of molecular diagnosis, offering unprecedented sensitivity, specificity and rapid detection capabilities. This review further examines the molecular mechanisms of CRISPR tools, compares their clinical efficacy with traditional methods and highlights cutting‐edge innovations such as
Zilong Wang +7 more
wiley +1 more source
Effect of Flavourzyme® on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus [PDF]
, 2016 This article is found in the issue's section of M:Food Microbiology and Safety - pages M135 ...
Ahtesh, Fatah +3 more
core +1 more source
Lactobacillus helveticus EL2006H cell-free supernatant enhances growth variables in Zea mays (maize), Glycine max L. Merill (soybean) and Solanum tuberosum (potato) exposed to NaCl stress [PDF]
, 2023 Judith Naamala +3 more
openalex +1 more source
Journal of Dairy Science, 2019 Lactobacillus helveticus H9 is a probiotic bacterium originating from traditional Tibetan kurut. It has high angiotensin-converting enzyme-inhibitory (ACEI) and antihypertensive activities. We aimed to evaluate the effects of L.
Tingting Zhou +6 more
semanticscholar +1 more source
Food Safety and Health, Volume 3, Issue 4, Page 598-612, October 2025.This study investigated various properties of milk‐derived bioactive peptides fermented using different strains of Lactobacillus and Pediococcus species. Results revealed that microbial fermentation of cow milk enhanced peptide production, leading to improved ACE‐inhibition and antioxidant properties, thereby making fermented milk a valuable source of ...
Nikita Singh, Smriti Gaur
wiley +1 more source
Semina: Ciências Agrárias, 2012 Influence of adjunct cultures on the chemical and sensory characteristics, and proteolysis of Prato cheese was investigated. Cheeses were manufactured using a commercial starter culture and Lactobacillus strains (Lactobacillus plantarum or Lactobacillus ...
Priscila Cristina Bizam Vianna +4 more
doaj
Fermented beverages with health-promoting potential: Past and future perspectives [PDF]
, 2014 peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D. +3 more
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Food Science &Nutrition, Volume 13, Issue 10, October 2025.Functional foods enriched with bioactive compounds such as polyphenols, carotenoids, omega‐3 fatty acids, and probiotics provide therapeutic benefits through antioxidant, anti‐inflammatory, and gut‐modulating mechanisms. Advances in biotechnology and AI have improved screening, formulation, and delivery of these compounds in diverse food matrices ...
Zargull Arshad +4 more
wiley +1 more source
Journal of Pure and Applied Microbiology, 2019 Bacterial biofilms gained attention in the medical field with the emergence of antibiotic-resistant strains. The potency of lactic acid bacteria (LAB), isolated from kefir, against the development of a biofilm populated by the multidrug-resistant (MDR)
Tri Yudani Mardining Raras +3 more
doaj +1 more source
The Effect of Fermented Sour Milk Consumption on the Health Conditions and the Recovery From Diarrhea of Elementary School Pupils [PDF]
, 2001 Calpico is a drink made of fermented sour milk cultured with lactic acid bacteria (Lactobacillus helveticus). Calpico drink contains 1010 cells of lactic acid bacteria for one cup serve, although it is not alive.
Warsa, U. C. (Usman)
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