Results 51 to 60 of about 31,754 (243)

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

Effect of different NADH oxidase levels on glucose metabolism by Lactococus lactis : kinetics of intracellular metabolite pools determined by in vivo nuclear magnetic resonance

, 2002
Three isogenic strains of Lactococcus lactis with different levels of H2O-forming NADH oxidase activity were used to study the effect of oxygen on glucose metabolism: the parent strain L.
Vos, W.M., de, Kleerebezem, M., Hugenholtz, J., Ramos, A., Santos, H., Neves, A.R., Costa, H., Swam, I.I., van   +7 more
core   +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

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

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

Properties of Nisin Z and Distribution of Its Gene, nisZ, in Lactococcus lactis [PDF]

, 1993
Two natural variants of the lantibiotic nisin that are produced by Lactococcus lactis are known. They have a similar structure but differ in a single amino acid residue at position 27: histidine in nisin A and asparagine in nisin Z.
Mulders, John W.M.,, Hugenholtz, Jeroen, Kuipers, Oscar P.,, Hugenholtz, Jeroen,, Kuipers, Oscar P.; id_orcid, Kuipers, Oscar P., Vos, Willem M. de, Mulders, John W.M., Siezen, Roland J., Vos, Willem M. de,, Siezen, Roland J.,   +10 more
core  

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

Oral delivery of Lactococcus lactis that secretes bioactive heme oxygenase-1 alleviates development of acute colitis in mice [PDF]

, 2015
Background: Mucosal delivery of therapeutic proteins using genetically modified strains of lactic acid bacteria (gmLAB) is being investigated as a new therapeutic strategy. Methods: We developed a strain of gmLAB, Lactococcus lactis NZ9000 (NZ-HO), which
Kitazawa, Haruki, Shigemori, Suguru, Yamamoto, Yoshinari, Sato, Takashi, Suda, Yoshihito, Kudoh, Kai, Watanabe, Takafumi, Kudoh, Kai, Kitazawa, Haruki, Ihara, Masaki, Watanabe, Takafumi, Shigemori, Suguru, Shimosato, Takeshi, Shimosato, Takeshi, Nigar, Shireen, Ihara, Masaki, Yamamoto, Yoshinari, Sato, Takashi, Suda, Yoshihito, Nigar, Shireen   +19 more
core   +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  

Usefulness of Potentially Probiotic L. lactis Isolates from Polish Fermented Cow Milk for the Production of Cottage Cheese

Applied Sciences, 2022
Lactococcus lactis bacteria are used as starter cultures in cottage cheese and fermented milk production due to their acidification and contribution in the creation of the characteristic sensory features.
Monika Pytka, Monika Kordowska-Wiater, Justyna Wajs, Paweł Glibowski, Ewa Sajnaga   +4 more
doaj   +1 more source