Results 71 to 80 of about 52,679 (291)

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +1 more source

Antimicrobial antagonists against food pathogens; a bacteriocin perspective [PDF]

, 2015
peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences
Cotter, Paul D., Hill, Colin, O'Connor, Paula M., Ross, R Paul   +3 more
core   +1 more source

Potential Application of Linear Programming Method and Solid‐State Fermentation in Improving the Quality of Fish Feed and Profits of Small‐Scale Nile Tilapia (Oreochromis niloticus) Farming in Tanzania

Aquaculture, Fish and Fisheries, Volume 6, Issue 1, February 2026.
ABSTRACT The scarcity of affordable and high‐quality fish feeds limits aquaculture development in many developing countries. The present study assessed the use of linear programming (LP) techniques for formulating Nile tilapia (Oreochromis niloticus) diets and solid‐state fermentation (SSF) technology to improve their nutritional value.
Kelvin E. Vulla, Francis P. Mmanda, Edna Makule   +2 more
wiley   +1 more source

Leuconostoc oenos sp.nov. [PDF]

Journal of General Microbiology, 1967
SUMMARY: Nineteen strains of Gram-positive cocci isolated from wine and belonging to the genus Leuconostoc were examined and are considered to form a new species which is named Leuconostoc oenos. These strains differ from other leuconostocs because they grow better in a medium containing tomato juice than in yeast glucose citrate broth normally used in
openaire   +2 more sources

Complete genome sequence of Leuconostoc gelidum subsp. gasicomitatum KG16-1, isolated from vacuum-packaged vegetable sausages [PDF]

, 2016
Leuconostoc gelidum subsp. gasicomitatum is a predominant lactic acid bacterium (LAB) in spoilage microbial communities of different kinds of modified-atmosphere packaged (MAP) food products. So far, only one genome sequence of a poultry-originating type
Andreevskaya, Margarita, Auvinen, Petri, Björkroth, Johanna, Hultman, Jenni, Johansson, Per, Laine, Pia, Paulin, Lars   +6 more
core   +1 more source

Effects of Lactobacillus plantarum and Leuconostoc mesenteroides Probiotics on Human Seasonal and Avian Influenza Viruses.

Journal of Microbiology and Biotechnology, 2018
Influenza viruses that cause recurrent seasonal epidemics to humans can be controlled with vaccine and antiviral therapy. However, the medical treatments often exhibit limited efficacy in the elderly or immunosuppressed individuals. In these cases, daily
Joon-Yong Bae, Jin Il Kim, Sehee Park, Kirim Yoo, I. Kim, Wooha Joo, B. H. Ryu, Mee Sook Park, Ilseob Lee, Man-Seong Park   +9 more
semanticscholar   +1 more source

Advancements and Challenges in the Production of Biosurfactants: A Path Toward Sustainable Surfactant Alternatives

ChemBioEng Reviews, Volume 13, Issue 1, February 2026.
Microorganisms generate versatile biosurfactants with a wide range of uses. Although cost issues still exist, industrial interest is growing because to the advantages of sustainability, which are enhanced by genetic engineering; life cycle evaluation is crucial for scalable, environmentally responsible production.
Lavanya M., Rishabh Agarwala
wiley   +1 more source

Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)

Foods, 2023
São Jorge cheese is an iconic product of the Azores, produced from raw cow’s milk and natural whey starter (NWS). Although it is produced according to Protected Designation of Origin (PDO) specifications, the granting of the PDO label depends crucially ...
Márcia C. Coelho, Francisco Xavier Malcata, Célia C. G. Silva   +2 more
doaj   +1 more source

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]

, 2009
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core   +2 more sources

Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures

Frontiers in Microbiology, 2017
Undefined mesophilic mixed (DL-type) starter cultures are composed of predominantly Lactococcus lactis subspecies and 1–10% Leuconostoc spp. The composition of the Leuconostoc population in the starter culture ultimately affects the characteristics and ...
C. Frantzen, W. Kot, Thomas B. Pedersen, Y. Ardö, J. Broadbent, H. Neve, L. Hansen, F. Dal Bello, H. Østlie, H. P. Kleppen, F. Vogensen, H. Holo   +11 more
semanticscholar   +1 more source