Results 51 to 60 of about 53,251 (245)

A review on Lactococcus lactis: from food to factory

Microbial Cell Factories, 2017
Lactococcus lactis has progressed a long way since its discovery and initial use in dairy product fermentation, to its present biotechnological applications in genetic engineering for the production of various recombinant proteins and metabolites that ...
A. A. Song, L. L. In, S. Lim, R. Rahim
semanticscholar   +1 more source

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Lactococcus lactis Endocarditis in an Immunocompromised Patient

Case Reports in Infectious Diseases, 2022
Lactococcus lactis infections are rarely reported in the medical literature. L. lactis is a commonly used fermenting agent which may be difficult to identify with common microbiology identification processes. This factor may contribute to its lack of recognition in medical journals.
Austin Mitchell, Sarah Gorn, Alex Cheung, Spogmai Khan, Cynthia Anneski   +4 more
openaire   +3 more sources

Effect of freezing temperature on rate of survival of lactococcus cultures during lyophilization

Пищевые системы
The important component in the activities of the collection of starter microorganisms is the preservation of the pool of the strains valuable for industrial production.
I. V. Kucherenko, E. V. Kuraeva, E. S. Masegnaya   +2 more
doaj   +1 more source

A rapid and versatile tool for genomic engineering in Lactococcus lactis

Microbial Cell Factories, 2019
BackgroundLactococcus lactis is one of the most extensively characterized lactic acid bacteria, from physiological traits to industrial exploitation. Since last decade, L.
T. Guo, Yongping Xin, Yi Zhang, X. Gu, J. Kong   +4 more
semanticscholar   +1 more source

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

Food Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 more
wiley   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Engineering Bacteria for Medicine: Delivery, Diagnosis, and Therapy

iMetaMed, EarlyView.
ABSTRACT With rapid advances in synthetic biology and genetic engineering, genetically engineered bacteria (GEB) have emerged as a promising platform for biological therapy, addressing key limitations of conventional drug delivery systems and demonstrating significant clinical potential.
Shiyu Xia, Guiling Fu, Xiaoyue Ding, Wen Yang, Ruijie Bai, Yawei Cai, Jing xuan Zhang, Yanxia Wei, Conghui Han, Yi‐Zhou Gao, Ying Li, Zuobin Zhu   +11 more
wiley   +1 more source

The application of autochthonous lactic acid bacteria in white brined cheese production

Mljekarstvo, 2011
The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp.
Zorica Radulović, Jelena Miočinović, Predrag Pudja, Miroljub Barać, Zorana Miloradović, Dušanka Paunović, Dragojlo Obradović   +6 more
doaj  

Harnessing microbial metabolism and nutrition to target the gut–mammary axis for better livestock production and health

iMetaOmics, EarlyView.
The gut–mammary axis integrates intestinal health with mammary function through neural, endocrine, and immune pathways. Nutritional interventions (probiotics, prebiotics, metabolites) improve gut microecology, generating microbial signals that travel via the axis to the mammary gland. There, they relieve inflammation, enhance milk quality and lactation,
Aolong Zhou, Cheng Guo, Mahmoud M. Abdelsattar, Ahmad R. Musa, Mequanint Biks, Abdullahi A. Musa, Shahnaz Rahman, Abera Teshome Aleli, Pei Zhong, Jiawei Zhang, Junwei Cui, Xiyan Kou, Qingyuan Yu, Caijuan Yue, Qin Li, Dan Zhang, Zixuan Peng, Ao Ren, Ziqi Tian, Ziqi Liu, Yaona Zhang, Lili Zhang, Dina Karmallah, Naifeng Zhang, Tao Ma, Yan Tu, Qiyu Diao, Guijie Zhang, Xiaofeng Xu, Yanliang Bi   +29 more
wiley   +1 more source