Results 151 to 160 of about 77,189 (250)

Deoxyribose Aldolase from Lactobacillus plantarum

Journal of Biological Chemistry, 1960
W E, PRICER, B L, HORECKER
openaire   +2 more sources

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Valero‐Abad, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
wiley   +1 more source

The Inhibitory Effect of Lactobacillus plantarum and Some Spices in Growth of E. coli O157:H7 in Minced Beef

Ibn Al-Haitham Journal for Pure and Applied Sciences, 2017
       Inhibitory effect  of  Lactobacillus plantarum was studied against Escherichia coli O157:H7 in  minced  beef , as well as the effect of some Spices ( Garlic , Cloves and Black Pepper ) was studied against this bacteria .
J. A. S. Salman, G. M. Khalil, R. A. Abdul-Razaq   +2 more
doaj  

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

Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar, Jian Ying, Yong Wang, Cordelia Selomulya   +3 more
wiley   +1 more source

AI‐Enabled Imaging for Pathogen Detection Under Stress Conditions: A Systematic Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Advances in pathogen detection that incorporate artificial intelligence (AI) may capture microbial signals under challenging environmental conditions that traditional methods miss. This systematic review evaluates the application, performance, and methodological characteristics of AI‐enabled imaging for pathogen detection, including its impact
MeiLi Papa, Gillian Kuehnle, Yoo Jung (Erika) Oh, Jiyoon Yi   +3 more
wiley   +1 more source

Survival of freeze-dried Lactobacillus plantarum and Lactobacillus

, 2002
No significant differences were observed in the viability of Lactobacillus plantarum and Lactobacillus rhamnosus cells during freeze-drying in the presence or absence of inositol, sorbitol, fructose, trehalose, monosodium glutamate and propyl gallate. However, survival was higher during storage when drying took place in the presence of these compounds.
Carvalho, A. Sofia, Silva, Joana, Ho, Peter, Teixeira, Paula, Malcata, F. Xavier, Gibbs, Paul   +5 more
openaire   +1 more source

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

Psychobiotics and the microbiota–gut–brain axis: Emerging paradigms in mental health modulation

Experimental Physiology, Volume 111, Issue 5, Page 2449-2463, 1 May 2026.
Abstract The global rise in mental health conditions has prompted interest in interventions that act beyond conventional psychopharmacology. Psychobiotics, broadly understood as live microorganisms or microbe‐derived products that interact with the microbiota–gut–brain axis, have been suggested to exert neuroactive effects through neural, immune ...
Amir Arsalan Ghahari, Mehrdad Nourizadeh, Mehrdad SalekShahabi, Shaghayegh Davari, Saeid Mohammadzadeh Mounesyar   +4 more
wiley   +1 more source

Utilization of tmRNA sequences for bacterial identification

, 2001
In recent years, molecular approaches based on nucleotide sequences of ribosomal RNA (rRNA) have become widely used tools for identification of bacteria [1-4].
Amann, R., Kulakauskas, S., Le Bourhis, G., Schönhuber, W., Tremblay, J.   +4 more
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