Results 131 to 140 of about 195,963 (331)

Potential Health Benefits of Ropy Exopolysaccharides Produced by Lactobacillus plantarum

Molecules, 2020
The ability of Lactobacillus plantarum to produce exopolysaccharides (EPS) of various structures and properties is effective in showing both starter and probiotic culture qualification.
T. Yılmaz, Ö. Şimşek
semanticscholar   +1 more source

Marine Algae‐Derived Bioactives: A Sustainable Resource for the Food and Agriculture Industries

Food Frontiers, EarlyView.
Algae are widely used in food and agriculture due to their bioactive compounds and are an eco‐friendly natural preservative and low carbon farming method. However, the problems regarding safety and acceptance still remain as tools like nanotechnology make improvements.
Sara Chadorshabi, Maryam Mohammadi, Ehsan Shamloo, Maryam Mahmoudzadeh   +3 more
wiley   +1 more source

KUALITAS SUSU KAMBING DAN SUSU BUBUK FERMENTASI PADA LEVEL PENGGUNAAN LACTOBACILLUS PLANTARUM YANG BERBEDA [PDF]

, 2018
Abstrak. Suatu penelitian tentang kualitas susu kambing dan susu bubuk fermentasi pada level penggunaan lactobacillus plantarum yang berbeda dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu jurusan Peternakan Fakultas Pertanian Universitas ...
FERI MULIAWAN
core  

Low-sugar yogurt making by the co-cultivation of Lactobacillus plantarum WCFS1 with yogurt starter cultures.

Journal of Dairy Science, 2020
Yogurt making traditionally relies on the simultaneous utilization of 2 starters: Streptococcus thermophilus and Lactobacillus bulgaricus, but these 2 strains normally metabolize the glucose portion of lactose and release galactose into extracellular ...
S.S. Zhang, Z.S. Xu, L. Qin, J. Kong
semanticscholar   +1 more source

Cell-Wall-Associated Proteinases in Lactobacillus casei and Lactobacillus plantarum

Journal of Food Protection, 1986
Information concerning cell-wall associated proteinases of lactobacilli is limited. In Lactobacillus casei and Lactobacillus plantarum , presence of such proteinase is clearly shown. Differences between several strains were noticed. Higher cell-wall-associated proteinase activity can be measured in extracts obtained from milk-grown cells when compared ...
El Soda, M., Desmazeaud, M., Le Bars, Dominique, Zevaco, C.   +3 more
openaire   +4 more sources

Orange Juice Enriched With Blood Orange Pomace: Effect of Fermentation by Lactic Acid Bacteria and In Vitro Digestion on Orange Bioactive Compounds

Food Frontiers, EarlyView.
ABSTRACT This study aims to explore the potential of enhancing orange juice (OJ) with blood orange pomace, analyzing both non‐fermented and fermented varieties, as well as the simultaneous fermentation of the juice with 2.5% and 5% added blood orange pomace, while characterizing OJs produced through various strategies.
Dilara Nur Dikmetas, Elifsu Nemli, Funda Karbancioglu‐Guler, Resat Apak, Mustafa Bener, Wenbo Zhang, Nan Jia, Chao Zhao, Merve Tomas, Esra Capanoglu   +9 more
wiley   +1 more source

Specificity Between Lactobacilli And Hymenopteran Hosts Is The Exception Rather Than The Rule [PDF]

, 2013
Lactobacilli (Lactobacillales: Lactobacillaceae) are well known for their roles in food fermentation, as probiotics, and in human health, but they can also be dominant members of the microbiota of some species of Hymenoptera (ants, bees, and wasps ...
Cannone, Jamie J., Gutell, Robin R., Kellner, Katrin, McFrederick, Quinn S., Mueller, Ulrich G., Plowes, Robert M.   +5 more
core   +1 more source

The prophage sequences of Lactobacillus plantarum strain WCFS1

Virology, 2003
The Lactobacillus plantarum commensal WCFS1 contains four prophage elements in its genome. Lp1 and Lp2 are two about 40-kb-long uninducible prophages that share closely related DNA packaging, head and tail genes defining a second lineage of pac-site Siphoviridae in L. plantarum, distinct from L.
Ventura, M., Canchaya, C., Kleerebezem, M., de Vos, W.M., Siezen, R.J., Brussow, H.   +5 more
openaire   +4 more sources

Effect of Henan and Gansu Starter Cultures Microbial Diversity on Structure and Flavor Property of Mung Bean Bread

Food Frontiers, EarlyView.
ABSTRACT This study examined the fermentation mechanism of Gansu starter cultures (GSSC) and Henan starter cultures (HNSC), each mixed with yeast, in enhancing the distinctive flavor of bread. High‐throughput sequencing analysis revealed that 157 bacterial genera and 53 fungal genera were identified in the GSSC, while the HNSC comprised 29 bacterial ...
Xiaoming Wang, Xiling Zhang, Lu Kong, Weichao Guan, Chanmin Zheng, Dan Yang, Guoqi Na, Chenqi Gu, Qingyu Yang, Yuguang Zhang   +9 more
wiley   +1 more source

Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. [PDF]

, 2004
A rapid screening method was used to isolate potentially probiotic Lactobacillus strains from fermented sausages after enrichment in MRS broth at pH 2.5 followed by bile salt stressing (1% bile salts w/v).
BLAIOTTA, GIUSEPPE, ERCOLINI, DANILO, MAURIELLO, GIANLUIGI, PENNACCHIA C., PEPE, OLIMPIA, VILLANI, FRANCESCO   +5 more
core   +1 more source