Results 11 to 20 of about 167,880 (142)

Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruel

International Journal of Food Microbiology, 2014
Traditional fermented gruels prepared from cereals are widely used for complementary feeding of young children in Africa and usually have a low energy density. The amylase activity of some lactic acid bacteria (LAB) helps increase the energy content of gruels through partial hydrolysis of starch, thus enabling the incorporation of more starchy material
/Humblot, Christèle, Turpin, W., Chevalier, F., /Picq, Christian, /Rochette, Isabelle, /Guyot, Jean-Pierre   +5 more
openaire   +4 more sources

Fermentation of Shrimp Biowaste under Different Salt Concentrations with Amylolytic and Non-Amylolytic Lactobacillus Strains for Chitin Production [PDF]

Food Technology and Biotechnology, 2006
Fermentation of shrimp biowaste was conducted with two Lactobacillus plantarum strains at pH=6.0 under various salt concentrations. The non amylolytic strain L. plantarum 541 and amylolytic strain L.
Mukku Shrinivas Rao, Willem F. Stevens
doaj   +2 more sources

Bifidobacterium animalis subsp. lactis A6 alleviates perennial allergic rhinitis in adults by inhibiting serum total IgE and IL-13: A randomized, double-blind, placebo-controlled trial. [PDF]

Clin Transl Allergy
Abstract Objectives The evidence regarding the efficacy of probiotics in improving allergic rhinitis (AR) remains inconsistent. This study aimed to evaluate the potential effects of Bifidobacterium animalis subsp. lactis A6 (A6) on perennial AR.
Wang L, Zhou S, Chen H, Zhang C, Sun M, Zhang Q, Liu Y, Shi S, Ge S, Chen J, Hao Y, Zhang Y, Fang B, He J, Wang R.   +14 more
europepmc   +2 more sources

Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber)

Food Science &Nutrition, Volume 11, Issue 6, Page 3154-3170, June 2023., 2023
This study investigated a whole process of the salt‐reducing pickling of zhacai. The microbial community structure during the four stages was analyzed by using the PacBio Sequel platform to sequence full‐length 16S rRNA and ITS genes, the flavor components were measured (organic acids, VFCs, monosaccharides and amino acids), the correlations between ...
Jing Li, Zhifei He, Lixiu Yan, Yunchuan He, Jixia Yang   +4 more
wiley   +1 more source

Structural basis of the inhibition of cystathionine γ‐lyase from Toxoplasma gondii by propargylglycine and cysteine

Protein Science, Volume 32, Issue 4, April 2023., 2023
Abstract Cystathionine γ‐lyase (CGL) is a PLP‐dependent enzyme that catalyzes the last step of the reverse transsulfuration route for endogenous cysteine biosynthesis. The canonical CGL‐catalyzed process consists of an α,γ‐elimination reaction that breaks down cystathionine into cysteine, α‐ketobutyrate, and ammonia.
Carmen Fernández‐Rodríguez, Carolina Conter, Iker Oyenarte, Filippo Favretto, Iban Quintana, Maria Luz Martinez‐Chantar, Alessandra Astegno, Luis Alfonso Martínez‐Cruz   +7 more
wiley   +1 more source

Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used

Journal of Food Processing and Preservation, Volume 46, Issue 11, November 2022., 2022
Abstract Probiotic beverages made from cereals become interesting in the recent food industries. In this contribution, a fermented teff‐based probiotic beverage was produced using the whole grain teff flour and co‐culture strains of Lactiplantibacillus plantarum (LPA6) and Lacticaseibacillus rhamnosus GG (LCGG).
Sendeku Takele Alemneh, Shimelis Admassu Emire, Mario Jekle, Bernd Hitzmann   +3 more
wiley   +1 more source

Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish

Food Science &Nutrition, Volume 10, Issue 7, Page 2236-2244, July 2022., 2022
This study also explored the adaptability of membrane‐producing strains to the fermentation conditions, namely, temperature and presence of oxygen. Importantly, natural microbes against white membrane formation in pickles were screened and confirmed to be effective in inhibiting the growth of membrane‐forming yeast.
Yang Yang, Yinyin Lian, Shimei Yin, Huayi Suo, Fankun Zeng, Hongwei Wang, Jiajia Song, Yu Zhang   +7 more
wiley   +1 more source

Improvement of Lactobacillus Plantarum aerobic growth as directed by comprehensive transcriptome analysis [PDF]

, 2008
An aerobic Lactobacillus plantarum culture displayed growth stagnation during early growth. Transcriptome analysis revealed that resumption of growth after stagnation correlated with activation of CO2-producing pathways, suggesting that a limiting CO2 ...
Vos, W.M., de, Kleerebezem, M., Smid, E.J., Kuipers, Oscar P.; id_orcid, Oscar P. Kuipers, Kleerebezem, Michiel, Molenaar, D., Michiel Kleerebezem, Stevens, M.J.A., Kuipers, O.P., Marc J. A. Stevens, Molenaar, Douwe; id_orcid, Eddy J. Smid, Vos, Willem M. de, Douwe Molenaar, Wiersma, Anne, Kuipers, Oscar P., Smid, Eddy J., Anne Wiersma, de Vos, Willern M., Stevens, Marc J. A., Molenaar, Douwe, Willem M. de Vos, Wiersma, A.   +23 more
core   +1 more source

Flavor challenges in extruded plant‐based meat alternatives: A review

Comprehensive Reviews in Food Science and Food Safety, Volume 21, Issue 3, Page 2898-2929, May 2022., 2022
Abstract Demand for plant‐based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant‐based meat alternatives must increase significantly if they are to support sustainable food production and consumption.
Yaqin Wang, Fabio Tuccillo, Anna‐Maija Lampi, Antti Knaapila, Marjo Pulkkinen, Susanna Kariluoto, Rossana Coda, Minnamari Edelmann, Kirsi Jouppila, Mari Sandell, Vieno Piironen, Kati Katina   +11 more
wiley   +1 more source

Effect of the administration of probiotics on the fecal microbiota of adult individuals

Food Science &Nutrition, Volume 9, Issue 12, Page 6471-6479, December 2021., 2021
The response to probiotics varies among populations with different enterotypes, but probiotics can improve the health of different enterotypes by modulating gut microbiota and its functional pathway in different ways. Abstract Probiotics have been used to ameliorate ailments by modulating gut microbiota.
Feiyan Zhao, Hao Jin, Xin Shen, Qi Li, Xiaoye Liu, Lei Zhang, Zhihong Sun, Jie Yu   +7 more
wiley   +1 more source