Results 91 to 100 of about 54,771 (301)

Leuconostoc strains isolated from dairy products: Response against food stress conditions.

Food microbiology, 2017
A systematic study about the intrinsic resistance of 29 strains (26 autochthonous and 3 commercial ones), belonging to Leuconostoc genus, against diverse stress factors (thermal, acidic, alkaline, osmotic and oxidative) commonly present at industrial or ...
Luisa D'Angelo, J. Cicotello, M. Zago, D. Guglielmotti, A. Quiberoni, V. Suárez   +5 more
semanticscholar   +1 more source

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Valero‐Abad, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
wiley   +1 more source

Reclassification of Leuconostoc gasicomitatum as Leuconostoc gelidum subsp. gasicomitatum comb. nov., description of Leuconostoc gelidum subsp. aenigmaticum subsp. nov., designation of Leuconostoc gelidum subsp. gelidum subsp. nov. and emended description of Leuconostoc gelidum

International Journal of Systematic and Evolutionary Microbiology, 2014
In the present study we investigated the taxonomic status of 20 lactic acid bacteria (LAB) originating from packaged meat. On the basis of 16S rRNA gene sequence similarity, these strains were shown to belong to the genus Leuconostoc with
Riitta, Rahkila, Katrien, De Bruyne, Per, Johansson, Peter, Vandamme, Johanna, Björkroth   +4 more
openaire   +2 more sources

Value of recN sequences for species identification and as a phylogenetic marker within the family “Leuconostocaceae” [PDF]

, 2008
The genera Leuconostoc, Oenococcus, and Weissella (family “Leuconostocaceae”) constitute a group of lactic acid bacteria of great interest in food microbiology.
David R. R. Arahal, Esperanza Garay, Ester Sánchez, M. Carmen Macián   +3 more
core   +7 more sources

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

Acetaldehyde Utilization by Leuconostoc Species [PDF]

Applied Microbiology, 1966
Single-strain cultures of Leuconostoc dextranicum and L. mesenteroides were found to be capable of utilizing acetaldehyde in both acidified and nonacidified milk cultures at 21 and 30 C. L.
T W, Keenan, R C, Lindsay, E A, Day
openaire   +2 more sources

Machine Learning Prediction of Leuconostoc spp. Growth Inducing Spoilage in Cooked Deli Foods Considering the Effect of Glycine and Sodium Acetate

Journal of Food Protection
To control spoilage by lactic acid bacteria (Leuconostoc spp.) in cooked deli food, various combinations of environmental and/or intrinsic factors have been employed based on hurdle technology.
Mayumi Kataoka, Hiroshi Ono, Junko Shinozaki, Kento Koyama, Shigenobu Koseki   +4 more
doaj   +1 more source

Characteristics, Stability and Antimicrobial Activity of Lactic Acid Bacteria (Leuconostoc SP) Isolated From Broiler\u27s Caecum During Storage [PDF]

, 2012
Lactic acid bacteria (LAB) is one of the natural microbe which widely used as fermentation agents.The purpose of this study was to examine the characteristics, stability and antimicrobial properties oflactic acid bacteria (Leuconostoc sp) isolated from ...
Sulistiyanto, B. (B), Sumarsih, S. (S), Sutrisno, C. I. (C)   +2 more
core  

Genome diversity in the genera Fructobacillus, Leuconostoc and Weissella determined by physical and genetic mapping [PDF]

, 2010
Pulsed-field gel electrophoresis analysis of chromosomal single and double restriction profiles of 17 strains belonging to three genera of ‘Leuconostocaceae’ was done, resulting in physical and genetic maps for three Fructobacillus, six Leuconostoc and
Chelo, Ivo M., Tenreiro, Rogério, Zé-Zé, Líbia   +2 more
core   +1 more source

Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking [PDF]

, 2020
Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a "vinegary," "sharp, like nail polish-remover" taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is
Cantoral Fernández, Jesús Manuel, Cordero Bueso, Gustavo Adolfo, Moraga Galindo, Javier, Ruiz Muñoz, Marina, Ríos Carrasco, María   +4 more
core   +2 more sources