Results 111 to 120 of about 53,251 (245)

Detection of Antibiotic‐Resistant Campylobacter on Retail Chicken in New Zealand: A Sentinel Survey

Journal of the Royal Society of New Zealand, Volume 56, Issue 4, August 2026.
Antibiotics are relied upon to treat and prevent infections in humans, animals, and plants. However, antimicrobial use, particularly when unnecessary or inappropriate, has contributed to the emergence and dissemination of antimicrobial resistance (AMR).
Kathleen J. Sircombe, Daniel Pletzer, Sarah Hook   +2 more
wiley   +1 more source

Control of Brochothrix thermosphacta in pork meat using Lactococcus lactis subsp. lactis I23 isolated from beef

Applied Food Biotechnology, 2015
This study evaluated the antimicrobial activities of two lactic acid bacteria (LAB) Lactococcus lactis subsp. lactis I23 and L. lactis subsp. hordinae E91 against Brochothrix thermosphacta in pork during storage at ambient temperature (30oC) over 7 days.
Olusegun A Olaoye, Abiodun A Onilude, Stella C Ubbor   +2 more
doaj  

Optimization of the enrichment medium for recombinant ChIL-4-ChIL-2 in Lactococcus lactis through response surface methodology

Poultry Science
Coccidiosis, caused by Eimeria, represents a significant challenge to the poultry industry and leads to significant economic losses to the poultry industry. Traditional anticoccidial drugs is diminishing due to drug resistance, and although live vaccines
Hao-yu Zhang, Yu-tong Yang, Xue-qi Zhang, Si-chen Dong, Li-wen Wang, Ying-ying Chen, Li Zhang, Xiao-ling Lv, Rui Bai, Ming-xue Zheng   +9 more
doaj   +1 more source

A review of skin microbiome and new challenges to cosmetic microbiome‐friendly formulations

International Journal of Cosmetic Science, Volume 48, Issue 4, Page 780-797, August 2026.
Microbiome‐friendly concepts offer new perspectives for a healthy relationship between cosmetic use and the skin microbiome, especially the interaction of non‐biotic cosmetic ingredients with the skin, requiring further studies to clarify the dynamics between the skin microbiome and different classes of cosmetic ingredients.
Yasmin Rosa Santos, Newton Andréo‐Filho, Patricia Santos Lopes, Vânia Rodrigues Leite‐Silva   +3 more
wiley   +1 more source

Characterization of Probiotic Fermented Milk Prepared by Different Inoculation Size of Mesophilic and Thermophilic Lactic Acid Bacteria

Applied Food Biotechnology, 2016
Background and Objectives: Importance of development of novel probiotic fermented milk and challenge made for its acceptability is well known. In this research, the impact of different inoculation sizes of yogurt and DL-type starter culture (mesophilic ...
Sara Nasiri Boosjin, Vajiheh Fadaei Noghani, Mahnaz Hashemiravan   +2 more
doaj  

Lactococcal Extracellular Vesicles as In Situ Vaccine Activators in Combination with Doxorubicin for Cancer Therapy

Pharmaceutics
Background/Objectives: In situ vaccines that directly release endogenous tumor antigens in situ to elicit anti-tumor immune responses without exogenous antigen preparation have emerged as a promising cancer immunotherapy strategy, due to their enhanced ...
Yijie Li, Chuan Chen, Yuxin Feng, Jiahe Zou, Yuqiao Qi, Weidong Huang, Yuekang Xu, Jinyao Li   +7 more
doaj   +1 more source

Inhibitory effects of Lactobacillus fermentii and Lactococcus lactis against Pseudomonas aeruginosa biofilms

Fountain Journal of Natural and Applied Sciences (FUJNAS), 2023
Probiotics and their derivatives are becoming increasingly popular in the fight against pathogenic biofilms. This research work explores the use of probiotic bacteria and their potential as antimicrobial agents against Pseudomonas aeruginosa biofilms ...
Aminat Fajingbesi, M. M Sheikh-Lemu, M. O Tella, O. T. Ganiyu, S. Y. Biyaosi   +4 more
doaj  

Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis

, 2018
Gamma-aminobutyric acid (GABA) has antihypertensive and anti-stress functions on humans. Submerged fermentation of Lactoccocus lactis was regarded as an effective method to obtain GABA.
Xiao-Lu Lu, Chunyan Xie, Z. Gu
semanticscholar   +1 more source

Ultrafiltration of Milk: Effect on Lactoferrin, Lysozyme, and Lactoperoxidase Activity During Cheddar Cheese Ripening

Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.
The retention of lactoferrin lactoperoxidase, and lysozyme in milk concentrated by ultrafiltration (UF) before cheesemaking and on cheese properties was studied. Cheese made with concentrated milk retained 17% more LF than the control. No effect on cheese properties was observed. UF could be an additional tool to enhance cheese bioactivity.
Marie‐Claude Gentès, Francis Quesnel, Rachel Langlois‐Deshaies, Annie Caron   +3 more
wiley   +1 more source

Characterization and Removal of Multispecies Biofilms Formed by L. monocytogenes, S. aureus, and E. coli

Journal of Food Safety, Volume 46, Issue 4, August 2026.
The formation of mono‐, dual‐, and triple‐species biofilms by L. monocytogenes, S. aureus, and E. coli was characterized by cell growth, metabolic activity, staining, and microscopy. Their resistance to a commercial disinfectant (NaOCl) and natural agents such as vinegar and lactic acid was evaluated.
Viviana Švarcová, Kamila Zdeňková, Simona Peroutková, Marta Štindlová, Ondřej Chlumský, Kateřina Demnerová, Marco A. Lopez Marin   +6 more
wiley   +1 more source