Results 91 to 100 of about 15,926 (238)

Combining Nanoscale Curvature and Polymer Osmotic Pressure for Efficient Giant Vesicle Assembly Under Physiological Conditions

Small Methods, Volume 9, Issue 12, December 1, 2025.
Polymer‐coated nanocellulose paper (PCP) combines nanoscale curvature and polymer osmotic pressure to promote high‐yield giant vesicle assembly under physiological conditions. PCP‐assisted hydration is scalable, compatible with diverse polymers and biochemical encapsulants, and enables robust GUV formation from small to large substrates across a wide ...
Alexis Cooper, Vignesha Vijayananda, Joseph Pazzi, Anand Bala Subramaniam   +3 more
wiley   +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

Microbiota and Quality Indexes of Commercial Sauerkraut and Fermented Cucumbers

Environmental Microbiology Reports, Volume 17, Issue 6, December 2025.
Secundilactobacillus and Levilactobacillus were found to be significantly correlated with the content of cadaverine and histamine in the sauerkraut and fermented cucumbers. The high level of biogenic amines in the tested market samples indicates the need to monitor them as an indicator of the hygienic condition of fermented products.
Renata Choińska, Katarzyna Piasecka‐Jóźwiak, Olga Świder, Agata Żak‐Kułakowicz, Karol Włodarczyk, Juliusz Załuski   +5 more
wiley   +1 more source

Fermentation of Soy Juice by Lactiplantibacillus plantarum CIRM‐BIA777 Produces Flavor‐Related and Health‐Promoting Metabolites

Food Frontiers, Volume 6, Issue 6, Page 3137-3153, November 2025.
Transcriptomics revealed the metabolism of Lactiplantibacillus plantarum during soy milk fermentation. The fermentation of soy milk released aroma compounds and health‐beneficial metabolites. ABSTRACT The fermentation of plant‐based beverages, such as organic and locally produced soy juice (SJ), offers a sustainable way to develop dairy alternatives ...
Olivier Harlé, Sandrine Parayre, Marie‐Bernadette Maillard, Gwenaële Henry, Éric Guédon, Anne Thierry, Jérôme Niay, Stéphanie‐Marie Deutsch, Hélène Falentin   +8 more
wiley   +1 more source

Study of the dynamics of the development of lactic acid microorganisms in the two-stage process of fermenting cabbage varieties "Parus"

Овощи России, 2019
Relevance. Leuconostoc mesenteroides, Lactobacillus plantarum and Leuconostoc fallaxare the three main lactic acid bacteria developing in the production of sauerkraut.
Vladimir V. Kondratenko, Nataliya E. Posokina, Jeanne A. Semenova, Vladimir I. Tereshonok   +3 more
doaj   +1 more source

SELEKSI BAKTERI ASAM LAKTAT PENGHASIL EKSOPOLISAKARIDA

Jurnal Ternak Tropika, 2012
Penelitian ini bertujuan untuk mendapatkan bakteri asam laktat penghasil eksopolisakarida (EPS). 37 spesies bakteri asam laktat dari yogurt komersial, kultur indigenous dan Leuconostoc mesenteroiodes FNCC 0023 yang diseleksi kemampuannya untuk ...
Khotibul Umam Al-Awwaly, Abdul Manab
doaj  

Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi

Journal of Ginseng Research, 2017
Background: Panax ginseng is a physiologically active plant widely used in traditional medicine that is characterized by the presence of ginsenosides. Rb1, a major ginsenoside, is used as the starting material for producing ginsenoside derivatives with ...
Boyeon Park, Hyelyeon Hwang, Jina Lee, Sung-Oh Sohn, Se Hee Lee, Min Young Jung, Hyeong In Lim, Hae Woong Park, Jong-Hee Lee   +8 more
doaj   +1 more source

The inhibitory activity of Lactic acid bacteria isolated from fresh cow cheese

Mljekarstvo, 2007
Lactic acid bacteria are the constituent part of milk microbial flora that could influence the safety of dairy products due production of organic acids, hydrogen peroxide, carbon dioxide and bacteriocins.
Nevijo Zdolec, Sanja Lazić, Lidija Kozačinski, Mirza Hadžiosmanović, Ivana Filipović   +4 more
doaj  

Polyphasic Characterisation of Microbiota Associated with Sant’Agostino Table Olives Flavoured with Foeniculum vulgare

Foods
Sant’Agostino green table olives, traditionally processed in Apulia and flavoured with Foeniculum vulgare, represent a niche product whose microbial ecology remains largely unexplored. This study aimed to characterise the microbiota of the final product (
Antonio Alfonzo, Raimondo Gaglio, Davide Alongi, Elena Franciosi, Giulio Perricone, Giuliana Garofalo, Rosario Prestianni, Vincenzo Naselli, Antonino Pirrone, Nicola Francesca, Giancarlo Moschetti, Luca Settanni   +11 more
doaj   +1 more source

Genome-scale modeling and transcriptome analysis of Leuconostoc mesenteroides unravel the redox governed metabolic states in obligate heterofermentative lactic acid bacteria

Scientific Reports, 2017
Obligate heterofermentative lactic acid bacteria (LAB) are well-known for their beneficial health effects in humans. To delineate the incompletely characterized metabolism that currently limits their exploitation, at systems-level, we developed a genome ...
Lokanand Koduru, Yujin Kim, Jeongsu Bang, Meiyappan Lakshmanan, N. Han, Dong-Yup Lee   +5 more
semanticscholar   +1 more source