Probiotic-Based bacteriocin: Immunity supplementation against viruses. An updated review [PDF]
, 2022 Viral infections are a major cause of severe, fatal diseases worldwide. Recently, these infections have increased due to demanding contextual circumstances, such as environmental changes, increased migration of people and product distribution, rapid ...
Abd El-Hack, M.E. +13 more
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Novel Antibacterial Agents [PDF]
, 2022 This book was devoted to the latest advances achieved in the antibacterial field, with a focus on the recent efforts made to develop new antimicrobial agents with novel modes of action, and a perspective on future directions of this line of research ...
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Probiotic lactic acid bacteria in food products [PDF]
, 2013 K identifikaci probiotických mikroorganismů jsou v potravinářství využívány molekulárně genetické metody, které jsou založeny na analýze DNA. Příkladem těchto metod je polymerázová řetězová reakce, při které dochází k amplifikaci specifických úseků DNA ...
Sásková, Denisa
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Risk assessment of Lactobacillus helveticus Rosell-52 ND used as "other substances". Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety [PDF]
, 2016 publishedVersio
Eckner, Karl Fredrich +12 more
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Lactic bacteria as probiotics, food bio-preservatives and producers of bacteriocins: a review [PDF]
Lactic acid fermentation is an important technique used in food preservation, resulting from natural fermentation by indigenous lactic acid bacteria (LAB) that are part of the natural microbiota of the food.
Denise Sobral +5 more
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CHOCOLATE BRANCO DIET FORTIFICADO COM Lacticaseibacillus rhamnosus GG CO-ENCAPSULADO COM EXTRATO DE RESÍDUO DE BETERRABA [PDF]
, 2023 TCC (graduação) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Ciência e Tecnologia de Alimentos.O mercado de alimentos funcionais contendo probióticos e compostos fenólicos tem experimentado um grande crescimento nos últimos anos.
Souza, Bianca Mota e
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Microencapsulación de compuestos bioactivos en la industriaalimentaria [PDF]
The microencapsulation of bioactive compounds is a widely used technology in the food industry to protect and enhance the functionality of bioactive ingredients such as vitamins, antioxidants, probiotics, and essential fatty acids.
Casariego, Alicia +2 more
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Isolation and characteristics of extracellular vesicles produced by probiotics : yeast Saccharomyces boulardii CNCM I-745 and bacterium Streptococcus salivarius K12 [PDF]
Numerous probiotic microorganisms have repeatedly been shown to produce nanometer-sized structures named extracellular vesicles (EVs). Recently, it has been suggested that similarly to whole microbial cells, EVs produced by probiotics may also ...
Barczyk-Woźnicka, Olga +9 more
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Suco de araticum (Annona Crassiflora) suplementado com Lactobacillus paracasei subsp paracasei LBC-81 : sobrevivência e atividade antioxidante durante o armazenamento [PDF]
, 2023 Dissertação (mestrado) — Universidade de Brasília, Faculdade de Ciências da Saúde, Departamento de Nutrição, Programa de Pós-Graduação em Nutrição Humana, 2023.Introdução: A fim de atender ao mercado em ascensão de probióticos em matrizes não lácteas ...
Midlej, Luiza Coêlho
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Pharmacist Recommendations on the Use of Probiotics [PDF]
, 2020 S obzirom na porast broja znanstvenih dokaza o povezanosti poremećaja sastava crijevne mikroflore i pojavnosti nekih sistemskih oboljenja ili oboljenja pojedinih organskih sustava, probiotici se danas sve više koriste u prevenciji ili liječenju ...
Alena Tatarević +3 more
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