Results 101 to 110 of about 52,679 (291)
An Integrated Engineering Approach to Creating Health‐Modulating Postbiotics
Molecular Nutrition &Food Research, Volume 70, Issue 1, January 2026.Postbiotics have emerged as a promising alternative to live probiotics, offering comparable health benefits while overcoming challenges related to safety, stability, and shelf life. The review addresses current challenges in standardizing postbiotic definitions and production processes, and by outlining future research directions necessary to unlock ...
Michael Leonidas Chikindas +10 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
Journal of Food ProtectionTo 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 +4 more
doaj +1 more source
A Big World in Small Grain: A Review of Natural Milk Kefir Starters [PDF]
, 2020 Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Junne, Stefan +2 more
core +1 more source
Journal of Microbiology and Biotechnology, 2019 This study aimed to understand the survival and growth patterns of bacteriophage-sensitive Weissella and Leuconostoc strains involved in kimchi fermentation. Dongchimi kimchi was prepared, and Weissella and Leuconostoc were co-cultivated in the dongchimi
S. Kong, Jong-Hyun Park
semanticscholar +1 more source
The Effect of Respiration, pH, and Citrate Co-Metabolism on the Growth, Metabolite Production and Enzymatic Activities of Leuconostoc mesenteroides subsp. cremoris E30 [PDF]
, 2022 Annamaria Ricciardi +4 more
openalex +1 more source
Laccases from lactic acid bacteria show cuprous oxidase activity and capture Cu(II) and Ag(I) ions
Protein Science, Volume 35, Issue 1, January 2026.Abstract Several laccases derived from lactic acid bacteria (LAB) display specific structural features, such as two methionine residues at the entrance of the T1Cu center, and an extended C‐terminal end enriched in methionine and histidine. To investigate their functional roles, we engineered mutant variants of the laccase Pp4816 from Pediococcus ...
Raquel Gascó +6 more
wiley +1 more source
Kinases in Leuconostoc mesenteroides [PDF]
Journal of Bacteriology, 1968 Enzyme extracts of Leuconostoc mesenteroides were found to contain at least four separate kinases: one active with glucose, glucosamine, and N -acetylglucosamine; one active with fructose and mannose; and two active with gluconate, one constitutive and one inducible.
openaire +2 more sources
The effect of marination on lactic acid bacteria communities in raw broiler fillet strips
Frontiers in Microbiology, 2012 Marination with marinade containing salt, sugar and acetic acid is commonly used in Finland to enhance the value of raw broiler meat. In this study, the effect of marination and marinade components on composition and evolution of bacterial communities in
Timo Tapio Nieminen +5 more
doaj +1 more source
Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations. [PDF]
, 2017 In this study, we examined Sicilian-style green olive fermentations upon the addition of Saccharomyces cerevisiae UCDFST 09-448 and/or Pichia kudriazevii UCDFST09-427 or the lactic acid bacteria (LAB) Lactobacillus plantarum AJ11R and Leuconostoc ...
Charlotte Tyler +9 more
core +2 more sources