Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area. [PDF]
, 2010 Grapes of “Grillo” variety, used to produce Marsala wine, were harvested from five vineyards different for climatic and agronomic parameters, in order to obtain a first mapping of lactic acid bacteria (LAB) inhabiting the production area.
A Lonvaud-Funel +23 more
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Food Frontiers, Volume 7, Issue 3, May 2026.This article highlights the crucial role of starter culture selection in shaping the peptide profile of fermented dairy drinks. Using high‐throughput peptidome profiling, the study demonstrates that different starter cultures yield distinct quantities and types of bioactive peptides, with excessive microbial combinations potentially reducing peptide ...
Martina Banić +6 more
wiley +1 more source
Substrate specificity and structural investigation into PepO and PepW : two peptidases from Lactobacillus rhamnosus : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Biochemistry at Massey University, Palmerston North, New Zealand [PDF]
, 2005 The proteolytic systems of lactic acid bacteria have important roles in the maturation and flavour development of cheese. Lactic acid bacteria pepetidases contribute to the taste of cheese through the production of low-molecular weight peptides and free ...
Yates, Karen Maree
core
Antimicrobial antagonists against food pathogens; a bacteriocin perspective [PDF]
, 2015 peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences
Cotter, Paul D. +3 more
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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 +4 more
wiley +1 more source
The use of bacconcentrate Herobacterin in brine cheese technology
Harčova Nauka ì Tehnologìâ, 2017 In the article a comparative analysis of the use of the bacterial preparation Herobacterin and the starter RSF-742 (Chr. Hansen, Denmark) in the technology of brine cheese was conducted.
I. Slyvka:, O. Tsisaryk, L. Musiy
doaj +1 more source
Electrooptical Determination of Polarizability for On-Line Viability and Vitality Quantification of Lactobacillus plantarum Cultures [PDF]
, 2018 The rapid assessment of cell viability is crucial for process optimization, e.g., during media selection, determination of optimal environmental growth conditions and for quality control.
Angersbach, Alexander +3 more
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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 +7 more
wiley +1 more source
BMC Microbiology, 2017 Background The genomic diversity of different species within the genus Lactococcus and the relationships between genomic differentiation and environmental factors remain unclear.
Jie Yu +5 more
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A Bioengineered Nisin Derivative to Control Biofilms of Staphylococcus pseudintermedius [PDF]
, 2015 peer-reviewedAntibiotic resistance and the shortage of novel antimicrobials are among the biggest challenges facing society. One of the major factors contributing to resistance is the use of frontline clinical antibiotics in veterinary practice. In order
Cotter, Paul D. +6 more
core +2 more sources