Results 71 to 80 of about 23,226 (205)

Microbial Mechanisms and Sensory Outcomes of Flavor Development in Fermented Plant‐Based Proteins

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Fermentation improves the flavor and consumer appeal of plant‐based proteins by reducing off‐flavors and generating desirable taste and aroma compounds. This review summarizes microbial mechanisms of flavor development, factors influencing sensory quality, and emerging opportunities in precision fermentation, flavoromics, and microbial engineering ...
Nancy D. Asen
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

Plant‐Derived Probiotics From Fermented Foods: Current Evidence on Antiviral Mechanisms and Gut–Lung Axis Modulation

Food Frontiers, Volume 7, Issue 6, November 2026.
Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing, Yaoyuan Hu, Yingying Ma, Peng Yao, Jingjing Jiang, Jiao Guo, Shuangmei Liu   +6 more
wiley   +1 more source

Genome-level comparisons provide insight into the phylogeny and metabolic diversity of species within the genus Lactococcus

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, Yuqin Song, Yan Ren, Yanting Qing, Wenjun Liu, Zhihong Sun   +5 more
doaj   +1 more source

RSM‐Optimised Lactococcus lactis and Schizochytrium limacinum Combination Improves Immunity and Streptococcus agalactiae Resistance in GIFT Tilapia

Aquaculture, Fish and Fisheries, Volume 6, Issue 5, October 2026.
ABSTRACT This study optimised the dietary supplementation of Lactococcus lactis and Schizochytrium limacinum in genetically improved farmed tilapia (GIFT, Oreochromis niloticus) to improve immunity and resistance to Streptococcus agalactiae infection. Single‑factor experiments and central composite design combined with response surface methodology (CCD‑
Si‐Ming Chen, Long‐Xun Liu, Qing‐Qin Huang, Zi‐Chen Zhao, Shu‐Min Yang, Zhi‐Hong Zhong, Yun Sun, Shi‐Feng Wang, Wei‐Liang Guo, Yong‐Can Zhou   +9 more
wiley   +1 more source

Potential role of salivary lactic acid bacteria in pathogenesis of oral lichen planus

BMC Microbiology
Background Emerging evidence emphasized the role of oral microbiome in oral lichen planus (OLP). To date, no dominant pathogenic bacteria have been identified consistently.
Xiaomeng Ren, Dan Li, Mimi Zhou, Hong Hua, Chunlei Li   +4 more
doaj   +1 more source

Microbial Hydrolysates as Amino Acid Source in Cell Culture Media for Cellular Agriculture

Biotechnology and Bioengineering, Volume 123, Issue 10, Page 2520-2535, October 2026.
ABSTRACT The high cost of cultivation media remains one of the barriers to the commercialization of cultivated meat. Current serum‐free media reduce reliance on fetal bovine serum but only achieve modest cost savings. Especially at larger scales (> 20 m3), pharmaceutical‐grade amino acids and recombinant proteins remain major cost drivers.
Jelle C. Hoek, Jean‐Marc Daran, Marieke E. Klijn, Marcel A. Vieira‐Lara   +3 more
wiley   +1 more source

Recombinant Lactococcus, a New Approach to Oral Vaccines

Majallah-i dānishgāh-i ̒ulūm-i pizishkī-i Arāk, 2020
Background and Aim: The genus of Lactococcus lactis belonging to the Lactic Acid Bacteria (LAB) group, is a gram-positive, faculative anaerobic, non-spore-forming, and non-motile bacterium.
Marzieh Rezaei, Mohammad Rabbani Khorasgani, Mohammad Reza Aliramaei   +2 more
doaj  

Lactococcus lactis ssp. lactis as Potential Functional Starter Culture

Food Technology and Biotechnology, 2014
The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB), followed by micrococci ...
Jadranka Frece, Jelena Cvrtila, Ivana Topić, Frane Delaš, Ksenija Markov   +4 more
doaj   +1 more source

Microbiome and Tumor Microenvironment Interactions: Advances From Ecological Niches to Precision Oncology

Cancer Nexus, Volume 2, Issue 4, October 2026.
Tumor‐associated microbiota occupies spatially organized ecological niches and influence cancer progression by reshaping tumor‐cell signaling, metabolism, immunity, stromal remodeling, and therapeutic response. Integrating microbiome‐derived biomarkers, targeted microbial interventions, spatial multi‐omics, longitudinal monitoring, and AI may enable ...
Yiwen Zhang, Ji'an Liu, Jing Li, Xue Liu, Yang Su, Peng Luo, Yuhan Zhang, Zhengrui Li   +7 more
wiley   +1 more source