Results 121 to 130 of about 54,550 (246)

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Investigation of Potential Risks in Bio‐Based Food Contact Materials (FCMs) From Microbial Exploitation of Agricultural Wastes: Case Studies of Bacterial Cellulose and Nisin

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT In the context of the circular economy and the increasing demand for safe and sustainable packaging, this work addresses the safety assessment of food contact materials (FCMs) derived from agro‐industrial by‐products. Despite growing interest in these bio‐based materials, the literature still lacks a structured safety‐assessment framework able
Marianna Ciccone, Emmanouil Tsochatzis, Joel Armando Njieukam, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Francesca Patrignani   +6 more
wiley   +1 more source

Lyophilisation of Probiotic Bacteria for Inclusion in Poultry Feed

Scientific Papers Animal Science and Biotechnologies, 2023
Probiotics are extensively used in animal nutrition to improve feed conversion parameters, to boost the immune response and ultimately to improve animal health and welfare. The aim of our study was to obtain a lyophilised product for use as supplement in
Calin Julean, Lavinia Stef, Dan Drinceanu, Ada Cean, Monica Dragomirescu, Teodor Vintila, Voichita Gherasim, Nicolae Corcionivoschi   +7 more
doaj  

Growth stimulation of a proteinase positive Lactococcus lactis strain by a proteinase negative Lactococcus lactis strain

International Journal of Food Microbiology, 2007
Lactococcus lactis AMP15/pAMP31(D471R) is a proteinase negative, lactose negative strain with a modified oligopeptide transport system, and potential as a debittering agent due to its efficient utilization of hydrophobic peptides. Five wild L. lactis strains of dairy origin, which produced cheeses of high flavour quality, were cocultured with L. lactis
Picon, A., Nuñez, M.
openaire   +4 more sources

Recent Advances in Egg White Biotechnology, Microbiology, and Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT International trade in egg products has increased in recent decades to meet the rising demands of a global population, the food industry, and consumers. Egg white is a rich source of proteins and peptides suitable for various food applications. Processing egg whites is important in the food industry.
Insa Mannott, Ramona Bosse, Monika Gibis
wiley   +1 more source

Fermented beverages with health-promoting potential: Past and future perspectives [PDF]

, 2014
peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D., Hill, Colin, Marsh, Alan J., Ross, R Paul   +3 more
core   +1 more source

Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Liberoid coffee (Coffea liberica group), comprising varieties of Liberica and Excelsa coffee types, is gaining attention for its unique chemical composition and sensory potential. However, its quality remains under‐optimized due to limited understanding of genotype‐specific traits and processing responses.
Noor Ariefandie Febrianto, Fan Zhu
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

First Description and Characterisation of Lactococcus garvieae Strains Causing Septicaemic Disease in Farmed Sea Bass (Dicentrarchus labrax; Linnaeus) in Spain

Journal of Fish Diseases, Volume 49, Issue 5, May 2026.
ABSTRACT This study presents the first description and characterisation of Lactococcus garvieae isolated from diseased European sea bass (Dicentrarchus labrax) farmed in Spain. During autumn 2023, two fish farms were affected by infectious outbreaks causing moderate cumulative fish mortality (5%–10%). Diseased fish showed clinical signs of haemorrhagic
Belén Fouz, Evelyn Carballeda‐Carrasco, Javier Barriga‐Cuartero, Yolanda Torres‐Corral, Álvaro Robles, Carlos Zarza, Ysabel Santos   +6 more
wiley   +1 more source