Results 91 to 100 of about 4,612 (196)
Journal of Pure and Applied Microbiology, 2019 Biogenic amines (BAs) have attracted increasing attention due to their significance in food safety and quality. The present study aimed at isolation of BAs producing microorganisms from different fermented products, namely kanji, sauerkraut, fish pickle ...
Varalakshmi Surendra Raje Urs +4 more
doaj +1 more source
Food Bioengineering, Volume 5, Issue 1, Page 124-137, March 2026.ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji +7 more
wiley +1 more source
Heat-killed Lactobacillus sakei HS-1 mitigates small intestinal pathophysiology on Plasmodium berghei ANKA infected C57BL/6 mice [PDF]
, 2021 Malaria parasites grow in erythrocytes, while the important symptoms reflecting disease severity are observed in the brain and/or the gastrointestinal (GI) tract in human and murine malaria.
Shimada, Mizuho +2 more
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Food Frontiers, Volume 7, Issue 2, March 2026.Anti‐photoaging effects of Ganoderma lucidum‐derived ergothioneine in UVB‐irradiated HaCaT cells and skin photoaging mice. ABSTRACT The increasing incidence of skin photoaging associated with enhanced ultraviolet (UV) exposure highlights the need for effective preventive and therapeutic interventions.
Zihao Zong +12 more
wiley +1 more source
Journal of Microbiology and Biotechnology, 2014 It is known that lactic acid bacteria (LAB) have many beneficial health effects, including antioxidative activity and immune regulation. In this study, the immune regulatory effects of Lactobacillus sakei and Lactobacillus plantarum, which are found in different types of kimchi, were evaluated. L.
Yi-Fan, Hong +4 more
openaire +2 more sources
Food Science &Nutrition, Volume 14, Issue 2, February 2026.A dual‐layer microencapsulation system composed of alginate, jujube mucilage, and whey protein isolate effectively protected Lacticaseibacillus rhamnosus under heat and simulated gastrointestinal conditions. The optimized formulation (JM:WPI, 6:4) achieved the highest encapsulation efficiency (94.16%).
Sara Baleshzar +1 more
wiley +1 more source
Quorum sensing : understanding the role of bacteria in meat spoilage [PDF]
, 2010 Quorum sensing is a fundamental process to all of microbiology since it is ubiquitous in the bacterial world, where bacterial cells communicate with each other using low molecular weight signal molecules called autoinducers.
Blana, Vasiliki A
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Control of pathogens in fresh pork sausage by inclusion of Lactobacillus sakei BAS0117
, 2019 A pork sausage was produced with low sodium content (1.64%) to which Lactobacillus sakei was added with the aim of developing a meat pork sausage for cooking and having technological, organoleptic, and hygienic advantages.
Gelinski, Jane Mary Lafayette Neves +8 more
core +1 more source
Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita) [PDF]
, 2013 In this study, the identification and characterization of Lactobacillus previously isolated from fresh anchovies (Engraulis anchoita) are investigated.
Belfiore, Carolina +5 more
core +1 more source
Bacteriocinogenicidade de Lactobacillus plantarum (ATCC 8014) na qualidade físico-química e microbiológica de mexilhões (Perna perna) refrigerados [PDF]
, 2011 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2011.Com a implantação da maricultura em Santa Catarina, o Estado alcançou um patamar de ...
Reis, Thiago Dal Sasso dos
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