Results 61 to 70 of about 4,612 (196)

Antimicrobial activities and in vitro properties of cold-adapted Lactobacillus strains isolated from the intestinal tract of cold water fishes of high latitude water areas in Xinjiang, China

BMC Microbiology, 2019
Background There are still a large variety of microorganisms among aquatic animals, especially probiotic lactic acid bacteria in cold water fishes at high latitudes have not been fully developed.
Xiaojing Wei, Yan Zhang, Hong Zhou, Fengwei Tian, Yongqing Ni   +4 more
doaj   +1 more source

Salt Stress Induces Imbalanced ADI Pathway Gene Expressions in Pediococcus acidilactici Drives Citrulline Accumulation as an Ethyl Carbamate Precursor in Soy Sauce

Food Bioengineering, Volume 5, Issue 2, Page 171-181, June 2026.
ABSTRACT Citrulline is the main precursor of a carcinogen compound ethyl carbamate (EC) in soy sauce. Accumulation of citrulline is mainly related to metabolism of arginine by Pediococcus acidilactici via the arginine deiminase (ADI) pathway during soy sauce fermentation.
Xiaodie Chen, Jiran Zhang, Haoran Chen, Fang Fang   +3 more
wiley   +1 more source

Genome Sequence of Lactobacillus sakei subsp. sakei LS25, a Commercial Starter Culture Strain for Fermented Sausage [PDF]

Genome Announcements, 2013
ABSTRACT Lactobacillus sakei is a lactic acid bacterium associated primarily with fermented meat and fish. Here, we present the draft genome sequence of L. sakei subsp. sakei strain LS25, a commercial starter culture strain for fermented sausage.
McLeod, Anette, Brede, Dag Anders, Rud, Ida, Axelsson, Lars   +3 more
openaire   +2 more sources

Ação inibitória de Lactobacillus reuteri na microbiota de camarão (Litopenaeus vannamei) refrigerado [PDF]

, 2012
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-graduação em Ciências dos Alimentos, Florianópolis, 2010Em conseqüência ao aumento do interesse dos consumidores por produtos naturais ou ...
Silva, Helen Silvestre da
core  

Bacteriocin Producing Bacteria Isolated from Turkish Traditional Sausage Samples

Journal of Pure and Applied Microbiology, 2020
In this study, traditional sausage samples from different provinces of Turkey (Gaziantep, Antalya, Erzurum and Kahramanmaras) were obtained and one hundred three isolates were collected. Using the (GTG)5 -PCR genomic fingerprint analysis method, seven
Elif Erkaya, Berna Genc, Sumeyya Akbulut, Gulsah Adiguzel, Mehmet Akif Omeroglu, Hakan Ozkan, Ahmet Adiguzel   +6 more
doaj   +1 more source

Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced‐Calorie Sour Cherry Beverages During Cold Storage

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Fermentation of reduced‐calorie sour cherry beverages with specific lactic acid bacteria reduces caloric content by up to 46% while significantly improving in vitro phenolic bioaccessibility, antioxidant capacity, and probiotic viability during 28 days of cold storage.
Perihan Kubra Akman, Gulsum Ucak‐Ozkaya, Gozde Kutlu, Fatih Tornuk, Hasan Yetim   +4 more
wiley   +1 more source

Production of sakacin P by Lactobacillus sakei in a completely defined medium [PDF]

Journal of Applied Microbiology, 2000
In order to investigate factors influencing the production of the bacteriocin, sakacin P, Lactobacillus sakei CCUG 42687 was grown in a completely defined medium (DML-B) with 33 components. Although the maximum sakacin P concentration obtained was higher on a complex medium due to higher cell mass, the production per cell mass was higher in DML-B ...
T, Moretro, I M, Aasen, I, Storro, L, Axelsson   +3 more
openaire   +2 more sources

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

Изучение биотехнологического потенциала штамма Lactobacillus sakei LSK-103

, 2021
Lactic acid bacteria play an important role in the production of food. Bacterial cultures widely used in the food industry often have a set of characteristics that ensure the stability of the production.
Nikiforova, A. P., Khamagaeva, I. S.
core  

Antimicrobial properties of indigenous Lactobacillus sakei strain

Acta veterinaria, 2010
The strain I 154 of Lactobacillus sakei has been isolated from traditionally fermented sausages in the course of the realization of the international project (INCO PROJECT No ICA4-CT-2002-10037). This strain exhibited the ability for bacteriocin production.
Veskovic-Moracanin Slavica, Obradovic D., Velebit B., Borovic Branka, Skrinjar Marija, Turubatovic L.   +5 more
openaire   +2 more sources