Results 131 to 140 of about 51,188 (274)
Recombinant Lactococcus, a New Approach to Oral Vaccines
Majallah-i dānishgāh-i ̒ulūm-i pizishkī-i Arāk, 2020 Background and Aim: The genus of Lactococcus lactis belonging to the Lactic Acid Bacteria (LAB) group, is a gram-positive, faculative anaerobic, non-spore-forming, and non-motile bacterium.
Marzieh Rezaei +2 more
doaj
Microbial Mechanisms and Sensory Outcomes of Flavor Development in Fermented Plant‐Based Proteins
Sustainable Food Proteins, Volume 4, Issue 4, December 2026.Fermentation improves the flavor and consumer appeal of plant‐based proteins by reducing off‐flavors and generating desirable taste and aroma compounds. This review summarizes microbial mechanisms of flavor development, factors influencing sensory quality, and emerging opportunities in precision fermentation, flavoromics, and microbial engineering ...
Nancy D. Asen
wiley +1 more source
Draft genome sequence of Lactococcus lactis subsp. lactis strain YF11
, 2013 © 2013 Du et al. Lactococcus lactis subsp. lactis strain YF11 is a food preservative bacterium with a high capacity to produce nisin. Here, we announce the draft genome sequence of Lactococcus lactis subsp. lactis YF11 (2,527,433 bp with a G+C content of
Sun, Jibin +7 more
core +1 more source
Food Frontiers, Volume 7, Issue 6, November 2026.Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing +6 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.ABSTRACT Salmonella remains one of the most important foodborne pathogens associated with poultry products, despite substantial progress in processing hygiene and antimicrobial interventions. This review critically examines the sources, transmission routes, and control strategies for Salmonella in vertically integrated broiler production systems ...
Deepak Subedi +6 more
wiley +1 more source
Microbiology SpectrumABSTRACT Lactococcus garvieae is a fish pathogen that can cause diseases in humans and cows. Two genetically related species, Lactococcus formosensis and Lactococcus petauri , may be misidentified as L. garvieae
You-Xiang Chan +8 more
openaire +3 more sources
Optimalisasi Lactococcus lactis ssp lactis 2 sebagai Feed Additive pada Ransum lokal Ayam Buras [PDF]
, 2014 Tujuan penelitian adalah mengurangi dan menekan penggunaan antibiotik sintetik sebagai feed\ud additive, memperbaiki produktivitas ayam buras dan memiliki nilai ekonomis yang tinggi serta\ud menghasilkan produk probiotik bakteri asam laktat (BAL ...
Mujnisa, A.
core
GCB Bioenergy, Volume 18, Issue 11, November 2026.This study investigated the effects of cellulase, propionate, and cow dung biochar as additives on the silage quality of hybrid Pennisetum. The results indicated that the incorporation of biochar not only improved fermentation quality but also reduced methane production and enhanced in vitro dry matter digestibility.
Jie Qiao +4 more
wiley +1 more source
Development of human lactic acid (LAB) gastrointestinal microbiota in a Greek rural population
Open Life Sciences, 2008 Vassos Dimitrios +4 more
doaj +1 more source
Antilisterijski efekat dodatog Lactococcus lactis ssp. lactis tokom proizvodnje mekog belog sira [PDF]
, 2016 This study examined strains of lactic acid bacteria isolated from Zlatar cheese produced by the traditional method. Conventional microbiological testing resulted in the isolation of 96 strains of lactic acid bacteria which were then subjected to ...
Djukic, Dragutin +5 more
core