Results 81 to 90 of about 108,583 (187)

Exploring the Antibacterial and Antibiofilm Properties of Lactic Acid Bacteria Isolated From Sucuk and Dairy Products

Veterinary Medicine and Science, Volume 12, Issue 4, July 2026.
Lactic acid bacteria (LAB) were isolated and characterized for their antibiotic resistance and safety profiles, as well as their potent antibacterial and antibiofilm activities against pathogens. The most effective strains were successfully identified via 16S rRNA gene sequencing for future functional applications.
Neslihan Öztürk, Hatice Ahu Kahraman, Erhan Keyvan, Erdi Şen   +3 more
wiley   +1 more source

Whole-Genome Sequence of Lactobacillus sakei LT-13 Isolated from Moto Starter of Sake

, 2017
Lactobacillus sakei strain LT-13 is a lactic acid bacterium isolated from moto starter of Japanese sake. This genome analysis revealed that the genome is composed of a circular chromosome and one plasmid, which contain 1,938 and 8 putative ...
Tadao Oikawa, Shiro Kato
core   +1 more source

Microbial responses to emerging technologies in fermented dairy processing: Implications for product development

International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.
Emerging processing technologies can do more than inactivate microorganisms; under controlled sublethal conditions, they reprogram microbial physiology and metabolism. This review highlights the underlying mechanisms, technological opportunities, and current challenges for designing next‐generation fermented dairy products with improved functionality ...
Sepehrdad Dehghani, Ramila Cristiane Rodrigues, Vitor Emanuel Máximo Santos, Pedro Henrique Campelo, Evandro Martins   +4 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  

Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage

Journal of Ethnic Foods, 2015
This study assessed the effects of starter cultures (Lactobacillus sakei KM5474 and Lactobacillus plantarum KM1450) on the accumulation of biogenic amines (BAs) in Thai traditional fermented fish sausage. BAs formation (cadaverine, putrescine, histamine,
Jirasak Kongkiattikajorn
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

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

Genetic Toolbox Expansion Enables Constitutively Fluorescent Lacticaseibacillus rhamnosus for Functional Microbiome Research

Microbial Biotechnology, Volume 19, Issue 7, July 2026.
We expanded the genetic toolkit for Lacticaseibacillus rhamnosus by enabling direct cloning, and leveraging five constitutive promoters and a repressor system. Fluorescent L. rhamnosus strains with different fluorochromes engineered with the high‐performing PtlpA promoter demonstrated functionality in microbial competition assays, supporting microbiome
Ilke Van Tente, Marc Blanch‐Asensio, Tom Eilers, Dieter Vandenheuvel, Sarah Lebeer, Shrikrishnan Sankaran, Irina Spacova   +6 more
wiley   +1 more source

STUDY OF PHYSICAL, CHEMICAL AND MICROBIOLOGICAL INDICATORS OF HAM FROM THE MEAT OF CULLED COWS, ENRICHED WITH SELENIUM AND ZINC

Шәкәрім университетінің хабаршысы: Техника ғылымдар
The effective utilisation of meat from culled cows presents a significant technical challenge for the meat industry due to the variability of its functional and processing properties.
A. M. Tayeva, Zh. Kalibekkyzy, A. Kh. Beisembaeva, N. K. Abilmazhinova, M. A. Absalimova   +4 more
doaj   +1 more source

Atividade antimicrobiana do lactobacillus sakei na fermentação do bonito-

Vetor, 2007
RESUMO As bactérias láticas, das quais faz parte o Lactobacillus sakei, são um grupo heterogêneo de microrganismos com espectro antibacteriano, modo de ação e propriedades químicas específicos.
Jarbas Luiz Lima de Souza, Luiz Gustavo Gonçalves Rodrigues, Pablo Nery Machado Gonzalez, Ramon Tortato, Nádia Carbonea, Milton Luiz Pinho Espírito Santo   +5 more
doaj   +4 more sources