Results 71 to 80 of about 108,583 (187)
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 +5 more
openaire +2 more sources
Diversity of Lactobacillus microflora in homemade raw sausages during the ripening
Agricultural Science and Technology, 2020 . The main purpose of our study is to prove the diversity of the Lactobacillus microflora in domestic raw sausages during ripening. Raw sausages from pork meat (bacon from the neck, front pig shoulder, pork belly) with the addition of salt, red chili ...
S. Stojanovski +4 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Influence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs During Refrigerated Storage: Low‐fat and regular‐fat meatballs were prepared with or without bioprotective cultures and inoculated with Salmonella, Listeria monocytogenes, and Escherichia coli O157:H7.
Enise Begüm Göçmez +3 more
wiley +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
Influence of Growth Medium on Hydrogen Peroxide and Bacteriocin Production of Lactobacillus Strains
Food Technology and Biotechnology, 2005 This study was conducted to investigate the inhibitory effect of bacteriocin and the production of hydrogen peroxide by four non-starter lactic acid bacteria, Lactobacillus plantarum 2142, Lactobacillus curvatus 2770, Lactobacillus curvatus 2775 ...
Edina Németh +3 more
doaj
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Traditional fermented foods consumed around the world are natural sources of folate. Certain microbes, particularly Lactiplantibacillus plantarum, enhance folate production during the fermentation process, making fermented foods a promising dietary approach to improve folate status and help prevent folate deficiency.
Rida Khan +3 more
wiley +1 more source
Postbiotics: An Overview and Recommendations for Improved Reporting
Molecular Nutrition &Food Research, Volume 70, Issue 14, 29 July 2026.Human clinical trials of postbiotics and corresponding preclinical evidence were evaluated. Key reporting gaps identified included inconsistent terminology, incomplete inactivation method reporting, variable dosing information, insufficient quality‐control data, and inadequate taxonomic characterization.
Mehreen Anjum, Arthur C. Ouwehand
wiley +1 more source
The study of probiotic properties of Lactobacillus sakei [PDF]
AIP Conference Proceedings, 2022 Anna Nikiforova +2 more
openaire +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 +3 more
openaire +2 more sources
Italian Journal of Food Safety, 2015 In this study bacterial isolates from Ventricina del Vastese sausage, previously identified as Lactobacillus (L.) sakei, were characterised genotypically, physiologically and on the basis of some technologically relevant traits. A total of 70 L.
Carmela Amadoro +3 more
doaj +1 more source