Results 51 to 60 of about 4,612 (196)

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

Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

Fermentation, 2022
Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA ...
Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Maria João Fraqueza, Margarida Oliveira, Miguel Elias   +7 more
doaj   +1 more source

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

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  

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

Innovative Field Applications of Probiotics, Prebiotics, and Medicinal Plant Products for Disease Control in Aquaculture

Journal of Fish Diseases, EarlyView.
ABSTRACT Disease outbreaks and the associated reliance on antibiotics pose major constraints to the sustainability of modern aquaculture. As regulatory pressures increase and consumer demand shifts toward residue‐free production, diverse biological interventions are gaining prominence as viable alternatives to chemotherapeutics.
Mustafa Öz, Enes Üstüner, Sümmani Çifci, Suat Dikel, Emin İleri, Furkan Budak   +5 more
wiley   +1 more source

Efeito da bacteriocinogenicidade do Lactobacillus sakei 2a na qualidade microbiológica da sardinha - verdadeira (Sardinella brasiliensis) fermentada [PDF]

, 2003
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Ciência dos Alimentos.Produtos de peixe obtidos por fermentação lática são muito comuns no sudoeste da Ásia.
Santo, Milton Luiz Pinho Espírito, Espirito Santo, Milton Luiz Pinho   +1 more
core  

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

Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence,
Mst. Umme Habiba, Md. Morshedur Rahman, Mary Ann Augustin, Cristian Varela, Helen Morris, Hayriye Bozkurt   +5 more
wiley   +1 more source

Latilactobacillus sakei subsp. sakei SAKEI SUBSP. SAKEI 2020, COMB. NOV.

, 2020
DESCRIPTION OF <i>LATILACTOBACILLUS SAKEI</i> SUBSP. <i>SAKEI</i> COMB. NOV. <p> <i>Latilactobacillus sakei</i> subsp. <i>sakei</i> (sa’ke.i. N.L. gen. n. <i>sakei</i> of sake).<
O'Toole, Paul W., Salvetti, Elisa, Wuyts, Sander, Franz, Charles M. A. P., Vandamme, Peter, Mattarelli, Paola, Harris, Hugh M. B., Walter, Jens, Felis, Giovanna E., Pot, Bruno, Wittouck, Stijn, Zheng, Jinshui, Watanabe, Koichi, Lebeer, Sarah, Gänzle, Michael G.   +14 more
core   +1 more source