Results 71 to 80 of about 25,530 (208)

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

Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.
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

Leuconostoc rapi sp. nov., isolated from sous-vide cooked rutabaga

, 2015
A Gram-positive, ovoid lactic acid bacterium, strain LMG 27676T, was isolated from a spoiled sous-vide cooked rutabaga. 16S rRNA gene sequence analysis indicated that the novel strain belongs to the genus Leuconostoc, with Leuconostoc kimchi and ...
Lyhs, Ulrike, De Vuyst, L., Snauwaert, I., Vandamme, Peter, Pihlajaviita, S., Vandamme, P., Snauwaert, Isabel, Pihlajaviita, Seija, De Vuyst, Luc   +8 more
core   +1 more source

Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains [PDF]

, 2008
This study examines the interactions that occur between Saccharomyces cerevisiae and Oenococcus oeni strains during the process of winemaking. Various yeast/bacteria pairs were studied by applying a sequential fermentation strategy which simulated the ...
Florence Mathieu, Mathieu, Florence, Nehme, Nancy, Taillandier, Patricia, Patricia Taillandier, Nancy Nehme   +5 more
core   +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

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

iMetaOmics, Volume 3, Issue 2, June 2026.
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

Predicted Functional Potentials of Bacterial Communities in Fermented Maize Products From Ghana, Nigeria, and Benin via 16S rRNA Amplicon Sequencing and PICRUSt2

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
Publicly available 16S rRNA data from West African fermented maize products were analyzed in QIIME2, profiled with SILVA 138, and functionally predicted using PICRUSt2, revealing Lactobacillus‐dominated microbiomes driving key metabolic pathways in carbohydrate utilization, amino acid metabolism, DNA replication, and cell wall biosynthesis.
Humphrey P. K. Addy, David Amedorme, Priscilla Osei‐Poku, Alexander Kwarteng   +3 more
wiley   +1 more source

Leuconostoc species: A case-cluster hospital infection

, 1999
Leuconostoc species are members of the Streptococcacae family. They are generally regarded as non-pathogenic culture contaminants and are thought to be an uncommon cause of infection.
Rossi L., Scano F., Cattelan A., Carretta G., Sgarabotto D., Cadrobbi P., Meneghetti F.   +6 more
core   +1 more source

Unraveling Oral Dysbiosis: Microbial Complexity in Common Oral Diseases

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
The oral microbiome undergoes dynamic establishment from birth, maturing into a resilient ecosystem. Perturbation of this homeostasis—driven by dietary, immunological, and anatomical factors—triggers dysbiosis, which underpins the pathogenesis of major oral diseases, including dental caries, periodontal disease, salivary gland disorders, oral mucosal ...
Zixi Kang, Hong Huang, Jin Lin, Yanan Niu, Jiaxin Chen, Jiaxuan Tang, Zhengyuan Hu, Peng Liu, Jun Qu   +8 more
wiley   +1 more source

From HBV to MASLD Cirrhosis: Mechanistic Insights and Therapeutic Strategies

Portal Hypertension &Cirrhosis, Volume 5, Issue 2, Page 170-188, June 2026.
This review examines the epidemiological shift from hepatitis B virus (HBV) to metabolic dysfunction‐associated steatotic liver disease (MASLD) as the leading cause of cirrhosis globally. It highlights the distinct pathogenic mechanisms between HBV and MASLD cirrhosis and discusses evolving diagnostic tools and therapeutic strategies tailored to the ...
Hanqi Yu, Hongfan Ding, Yang Huang, Haoze Cao, Yuan Ding, Weilin Wang   +5 more
wiley   +1 more source

Fermentation and Enzymatic Pre‐Treatments to Modulate Sensory Properties of Extruded Plant‐Based Meat Alternatives

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh, Michel Aliani, Warren Blunt, Filiz Koksel   +3 more
wiley   +1 more source