Results 41 to 50 of about 20,473 (174)

CHARACTERISTICS, STABILITY AND ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA (Leuconostoc sp) ISOLATED FROM BROILERS CAECUM DURING STORAGE [PDF]

Journal of the Indonesian Tropical Animal Agriculture, 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 of lactic acid bacteria (Leuconostoc sp) isolated ...
S. Sumarsih, B. Sulistiyanto, C. I. Sutrisno   +2 more
doaj  

Acute Endophthalmitis Caused by Leuconostoc spp. following Intravitreal Bevacizumab Injection

Case Reports in Ophthalmology, 2017
We present a case of acute endophthalmitis caused by Leuconostoc spp. following intravitreal bevacizumab injection. An 86-year-old immunocompetent female developed acute endophthalmitis after intravitreal injection of bevacizumab for neovascular age ...
Supreet Singh, Chirag V. Patel, Kamal Kishore   +2 more
doaj   +1 more source

Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin

Foods, 2021
Many lactic acid bacteria (LAB) produce metabolites with applications in the food industry, such as dextran-type exopolysaccharides (EPS) and riboflavin (vitamin B2). Here, 72 bacteria were isolated from sourdoughs made by Spanish bread-makers.
María Goretti Llamas-Arriba, Annel M. Hernández-Alcántara, Mari Luz Mohedano, Rosana Chiva, Lorena Celador-Lera, Encarnación Velázquez, Alicia Prieto, María Teresa Dueñas, Mercedes Tamame, Paloma López   +9 more
doaj   +1 more source

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, EarlyView.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source

Food Contamination and Safety in Nigeria: A Systematic Synthesis of Heavy Metals, Microbial Pathogens, and Health Risk Metrics

Food Safety and Health, EarlyView.
This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi, Naomi A. Mogborukor, Baridoo Donatus Dooka, Polycarp Dauda Madaki, Chiara Frazzoli, Mohamed Haddad, Orish Ebere Orisakwe   +6 more
wiley   +1 more source

Beyond “you are what you eat”: Unlocking gut microbiota‐mediated biotransformation of dietary phytochemicals

iMetaOmics, EarlyView.
The “efficacy paradox” of phytochemicals, low bioavailability yet significant health benefits, is associated with gut microbiota, which biotransforms dietary precursors into bioactive metabolites, enabling systemic effects. Thus, health outcomes of diet depend not just on intake “the rainbow”, but on gut microbial metabolism, redefining “you are what ...
Peng Yang, Ren‐You Gan
wiley   +1 more source

Bacteremia due to Leuconostoc pseudomesenteroides in a Patient with Acute Lymphoblastic Leukemia: Case Report and Review of the Literature

Case Reports in Hematology, 2016
Leuconostoc species are vancomycin-resistant Gram-positive cocci. Infections due to Leuconostoc species have been reported in various immunocompromised patients, but little is known about such infection in patients with hematologic malignancies.
Kazuko Ino, Kazunori Nakase, Kei Suzuki, Akiko Nakamura, Atsushi Fujieda, Naoyuki Katayama   +5 more
doaj   +1 more source

The isolation of exopolysaccharide-producing lactic acid bacteria from lontar (Borassus flabellifer L.) sap

Iranian Journal of Microbiology, 2020
Background and Objectives: Lontar (Borassus flabellifer L.) is widely grown in Indonesia and one of its products is palm sap. Palm sap contains a high level of sugar, making it suitable as a medium to increase the lactic acid bacteria (LAB) production of
Anik Ma'unatin, Harijono Harijono, Elok Zubaidah, Muhaimin Rifa'i   +3 more
doaj   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

The Growth Factor and Amino Acid Requirements of Species of the Genus Leuconostoc, including Leuconostoc paramesenteroides (sp.nov.) and Leuconostoc oenos [PDF]

Journal of General Microbiology, 1967
SUMMARY: The vitamin requirements of 63 strains and the amino acid requirements of 40 strains belonging to the genus Leuconostoc have been determined. The amino acid requirements separate the genus into dextran and non-dextran formers and in particular indicated that non-dextran formers should be excluded from Leuconostoc mesenteroides.
openaire   +2 more sources