Results 151 to 160 of about 83,342 (317)

Expanding the recombinant protein quality in Lactococcus lactis [PDF]

, 2014
Olivia Cano‐Garrido, Fabián Rueda, Laura Sánchez‐García, Luis Ruíz-Ávila, Ramon Bosser, Antonio Villaverde, Elena García‐Fruitós   +6 more
openalex   +1 more source

Deciphering the Regulation of the Mannitol Operon Paves the Way for Efficient Production of Mannitol in Lactococcus lactis

, 2021
Hang Xiao, Claus Heiner Bang‐Berthelsen, Peter Ruhdal Jensen, Christian Solem   +3 more
openalex   +2 more sources

Conjugated 2′‐Fucosyllactose–Potato Protein Hydrolysate as Novel Prebiotics

Food Frontiers, Volume 7, Issue 3, May 2026.
This study introduces a novel protein‐containing prebiotic based on 2′‐FL‐PPH Maillard conjugates micelles that co‐deliver proteins and carbohydrates to the colon to selectively nourish colonic probiotics. These digestion‐resistant micelles enhanced Bifidobacteria, SCFAs, gut barrier integrity, and metabolic health more effectively than conventional ...
Stav Peled, May Cohen‐Hakmon, Ravit Edelman, Yechezkel Kashi, Yoav D. Livney   +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, Maipa Vassiliki, Voidarou Chrysa, Alexopoulos Athanasios, Bezirtzoglou Eugenia   +4 more
doaj   +1 more source

IN-VITRO EVALUATION FOR CHOLESTEROL REDUCTION POTENTIAL OF LACTOCOCCUS SPECIES ISOLATED FROM GARLIC AND GINGER

FUUAST Journal of Biology
The genus Lactococcus contains Lactic acid bacteria within the family Streptococcaceae. These bacteria are micro aerophilic, homo fermentative, Gram-positive that ferment hexoses to produce lactic acid.
HABIB UR RAHMAN, MUHAMMAD ASHRAF, AFZA AKRAM, MUHMMAD HAIDAR FAROOQ QURESHI, MUHMMAD IMRAN SAEED, MUDASSAR SALEEM, KALEEM ULLAH, MARYAM ARSHAD   +7 more
doaj  

Inactivation Strategies of Clostridium perfringens in Foods: Current Challenges and Emerging Interventions

Food Frontiers, Volume 7, Issue 3, May 2026.
Clostridium perfringens forms heat‐resistant spores that complicate food safety. Physical methods (thermal processing, HPP, vacuum cooling, ozone treatments) and chemical interventions (natural antimicrobials, phosphates, nitrate/nitrite, organic acids) reduce vegetative cells and spores, though spore resistance remains a major challenge in food and ...
Deepak Subedi, Bharath Mallavarapu, Pranita Patil, Sujitha Bhumanapalli, Sandesh Chapagain, Kham Bahadur Khatri, Milan Kandel, Amit Kumar Singh   +7 more
wiley   +1 more source

Use of Carnobacterium piscicola to limit the growth of Listeria monocytogenes in mussel products : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Microbiology at Massey University, Palmerston North, New Zealand [PDF]

, 2006
Bacteria were screened in order to find an organism antagonistic to Listeria monocytogenes which could be applied to mussel products and enhance their safety, especially when temperature-abused.
Thomas, Irene Helen
core  

Bioencapsulation of probiotic Lactococcus lactis subsp. lactis on Artemia franciscana nauplii: Effects of encapsulation media on Nauplii survival and probiotic recovery [PDF]

, 2015
Jiun‐Yan Loh, Adeline Su Yien Ting
openalex   +1 more source

Edamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential

, 2022
SITI LUTFIAH ANGGRAENI, JAY JAYUS, Anak Agung Istri Ratnadewi, Nurhayati Nurhayati   +3 more
openalex   +2 more sources

Lactococcus [PDF]

, 2020
openaire   +1 more source