Results 121 to 130 of about 52,679 (291)

Update of the list of QPS‐recommended biological agents intentionally added to food or feeds as notified to EFSA

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The qualified presumption of safety (QPS) process was developed to provide a harmonised safety assessment approach to support EFSA Scientific Panels and Units. The QPS approach assesses the taxonomic identity, body of relevant knowledge and safety concerns of microorganisms intentionally added to the food and feed chain.
EFSA Panel on Biological Hazards (BIOHAZ), Ana Allende, Avelino Alvarez‐Ordóñez, Valeria Bortolaia, Sara Bover‐Cid, Alessandra De Cesare, Wietske Dohmen, Laurent Guillier, Liesbeth Jacxsens, Maarten Nauta, Lapo Mughini‐Gras, Jakob Ottoson, Luisa Peixe, Fernando Perez‐Rodriguez, Panagiotis Skandamis, Elisabetta Suffredini, Marianne Chemaly, Pier Sandro Cocconcelli, Pablo Salvador Fernández Escámez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Juan Evaristo Suarez, Ingvar Sundh, Fulvio Barizzone, Justine Dastouet, Nadya Doyle, Sandra Correia, Lieve Herman   +28 more
wiley   +1 more source

Comparative study on freeze-dried lactic cheese starters and ripening cultures for the production of camembert cheese : a thesis submitted in partial fulfillment of the requirements for the degree of Master of Food Technology, Massy [i.e. Massey] University, Albany, New Zealand. [PDF]

, 2013
Background and Methodology The key to success in producing cheeses is the performance of the starter cultures (Parente and Cogan, 2004). Storage of freeze-dried cheese cultures at refrigeration and ambient temperature or higher provides convenience ...
Qiao, Wei
core  

Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 23: Suitability of taxonomic units notified to EFSA until September 2025

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The qualified presumption of safety (QPS) process was developed to provide a harmonised safety assessment approach to support EFSA Scientific Panels and Units. The QPS approach assesses the taxonomic identity, body of relevant knowledge and safety of microorganisms intentionally added to the food and feed chain.
EFSA Panel on Biological Hazards (BIOHAZ), Ana Allende, Avelino Alvarez‐Ordóñez, Valeria Bortolaia, Sara Bover‐Cid, Alessandra De Cesare, Wietske Dohmen, Laurent Guillier, Liesbeth Jacxsens, Maarten Nauta, Lapo Mughini‐Gras, Jakob Ottoson, Luisa Peixe, Fernando Perez‐Rodriguez, Panagiotis Skandamis, Elisabetta Suffredini, Marianne Chemaly, Pier Sandro Cocconcelli, Pablo Salvador Fernández Escámez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Juan Evaristo Suarez, Ingvar Sundh, Fulvio Barizzone, Justine Dastouet, Nadya Doyle, Sandra Correia, Lieve Herman   +28 more
wiley   +1 more source

Metabolism of Leuconostoc Bacteria

Journal of Dairy Science, 1994
Abstract Transport and metabolism of sugars (pentoses, hexoses, and disaccharides), organic acids (citrate and malate), and amino acids by Leuconostoc spp. are reviewed. The effects of internal pH and Mn on growth and metabolism are considered. The NIZO (Netherlands Institute for Dairy Research, Ede, The Netherlands) process for the production of ...
Timothy M. Cogan, Kieran N. Jordan
openaire   +1 more source

The Metabolism of Leuconostoc Genus Decoded by Comparative Genomics

Microorganisms
Leuconostoc encompasses a number of species that frequently appear in foods where they play different roles, ranging from ripening to spoiling. The number of available Leuconostoc genomes has recently increased and enabled the precise taxonomic and ...
Francesco Candeliere, Laura Sola, Enrico Busi, Maddalena Rossi, Alberto Amaretti, Stefano Raimondi   +5 more
doaj   +1 more source

Nucleic acid-based approaches to investigate microbial-related cheese quality defects [PDF]

, 2013
peer-reviewedThe microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking ...
Cotter, Paul D., Giblin, Linda, McSweeney, Paul L. H., O'Sullivan, Daniel, Sheehan, Diarmuid (JJ)   +4 more
core   +1 more source

Lactic acid bacteria of the Leuconostoc genus with high innate immunity-stimulating activity.

Drug Discoveries & Therapeutics, 2017
We screened lactic acid bacteria that exhibited high innate immunity-stimulating activity by monitoring muscle contraction activity in silkworms. Heat-treated fractions of lactic acid bacteria, Leuconostoc carnosum #7-2, Leuconostoc gelidum #4-2, and ...
Masaki Ishii, S. Nishida, K. Kataoka, Y. Nishiyama, S. Abe, K. Sekimizu   +5 more
semanticscholar   +1 more source

Gsy, a novel glucansucrase from Leuconostoc mesenteroides, mediates the formation of cell aggregates in response to oxidative stress

Scientific Reports, 2016
Leuconostoc mesenteroides is a member of lactic acid bacteria (LAB) with wide applications in the food and medical industries. Species in the genus Leuconostoc are catalase-negative and generally regarded as facultative anaerobic or aerotolerant ...
Minghui Yan, Jin Han, Xiaofen Xu, Lianliang Liu, Caixia Gao, Huajun Zheng, Yunxia Chen, Yimin Tao, Hu Zhou, Yunfei Li, Zhengjun Wu   +10 more
semanticscholar   +1 more source

Bacteriocins Produced by Leuconostoc Species

Journal of Dairy Science, 1994
Leuconostoc spp. are lactic acid bacteria that are commonly associated with foods and that are used as starter bacteria in some dairy fermentations. Lactic acid bacteria are inhibitory to other bacteria because of pH, organic acids, hydrogen peroxide, and other chemicals produced during their growth, including bacteriocins.
openaire   +2 more sources

Bactéries lactiques de la pâte fermentée de maïs au Congo [PDF]

Tropicultura, 2003
Lactic Acid Bacteria Involved in the Processing of Poto-Poto, a Fermented Maize Dough Congolese. Lactic acid bacteria and yeast involved in natural fermentation of "poto-poto" were investigated during fermentation period.
Louembé, D., Keléké, S., Kobaliwa, SC., Nzouzi, JP.   +3 more
doaj