Results 41 to 50 of about 3,389 (165)

Different Immune Regulatory Potential of Lactobacillus plantarum and Lactobacillus sakei Isolated from Kimchi

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, Hangeun, Kim, Hye Rim, Kim, Min Geun, Gim, Dae Kyun, Chung   +4 more
openaire   +2 more sources

Detection and preliminary characterization of a narrow spectrum bacteriocin produced by Lactobacillus pentosus K2N7 from Thai traditional fermented shrimp (Kung-Som) [PDF]

Songklanakarin Journal of Science and Technology (SJST), 2016
A total of 48 lactic acid bacteria (LAB) exhibited antagonistic activity against Lactobacillus sakei subsp. sakei JCM 1157 or Staphylococcus aureus DMST 8840. Only strain K2N7 was selected for characterization of bacteriocin activity. It was identified
Nisit Watthanasakphuban, Akio Tani, Soottawat Benjakul, Suppasil Maneerat   +3 more
doaj  

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

Microorganisms, 2020
Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality ...
Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Ana Rita Fialho, Joana Véstia, Maria João Fraqueza, Margarida Oliveira, Miguel Elias   +9 more
doaj   +1 more source

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

Food Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 more
wiley   +1 more source

Mutational analysis of exopolysaccharide biosynthesis byLactobacillus sakei0-1 [PDF]

FEMS Microbiology Letters, 1998
Lactobacillus sakei strain 0-1 produces an exopolysaccharide (EPS) consisting of glucose and rhamnose in a ratio of 3:2. As part of a biochemical and molecular analysis of the EPS biosynthetic pathway in L. sakei strain 0-1, we have isolated a random set of EPS-negative mutants.
Breedveld, M, Bonting, K, Dijkhuizen, L
openaire   +2 more sources

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Development of an inducible gene expression system for Lactobacillus sakei [PDF]

Letters in Applied Microbiology, 2003
To develop an inducible gene expression system for Lactobacillus sakei, based on the regulatory system of sakacin A production.A Lactobacillus/Escherichia coli shuttle vector; pKRV3, was constructed including the signal transducing system genes of the bacteriocin sakacin A.
L, Axelsson, G, Lindstad, K, Naterstad
openaire   +2 more sources

Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: a strategy to improve the taste and odour profiles of dry sausages

Food Science and Human Wellness
The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria (LAB), Lactobacillus sakei, Lactobacillus plantarum and Lactobacillus curvatus, on the taste and odour profiles of dry sausages were investigated.
Rongxin Wen, Yumeng Sui, Jiaqi Liu, Huiping Wang, Baohua Kong, Ligang Qin, Qian Chen   +6 more
doaj   +1 more source

Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi

Journal of Ginseng Research, 2017
Background: Panax ginseng is a physiologically active plant widely used in traditional medicine that is characterized by the presence of ginsenosides. Rb1, a major ginsenoside, is used as the starting material for producing ginsenoside derivatives with ...
Boyeon Park, Hyelyeon Hwang, Jina Lee, Sung-Oh Sohn, Se Hee Lee, Min Young Jung, Hyeong In Lim, Hae Woong Park, Jong-Hee Lee   +8 more
doaj   +1 more source

Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4942-4950, June 2026.
Abstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Gülsüme Bıçakcı, Ömer Eren
wiley   +1 more source