Results 51 to 60 of about 15,284 (219)

Kefir: A Potential Gut Microbiota Modulator: A Systematic Review of Human Interventional Studies

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
Daily cow's milk kefir intake transiently enriches gut microbiota, modulates the intestinal environment by increasing SCFA and reducing pH and oxygen, and exerts antimicrobial effects via SCFAs, bacteriocins, exopolysaccharides, and microbial fractions, highlighting its potential for gut health promotion.
Mohammed Hamsho, Yazan Ranneh, Batoul Kaddour, Sundus Alfakhri, Hale Hacıbayram, Wijdan Shkorfu, Merve Terzi, Abdulmannan Fadel   +7 more
wiley   +1 more source

Leuconostoc mesenteroides growth in food products: prediction and sensitivity analysis by adaptive-network-based fuzzy inference systems. [PDF]

PLoS ONE, 2013
BACKGROUND: An adaptive-network-based fuzzy inference system (ANFIS) was compared with an artificial neural network (ANN) in terms of accuracy in predicting the combined effects of temperature (10.5 to 24.5°C), pH level (5.5 to 7.5), sodium chloride ...
Hue-Yu Wang, Ching-Feng Wen, Yu-Hsien Chiu, I-Nong Lee, Hao-Yun Kao, I-Chen Lee, Wen-Hsien Ho   +6 more
doaj   +1 more source

Development of a sheep's milk kefir using species isolated from kefir products : a thesis presented in partial fulfilment of the requirements for the degree of Masters in Food Technology at Massey University, Palmerston North, New Zealand [PDF]

, 2017
The aim of the research described in this thesis was to develop a good tasting kefir using sheep’s milk. Kefir is a refreshing and effervescent milk beverage fermented with bacteria and yeast.
Brown, Madeleine Frances Webster
core  

Integrative Insights Into Bioactive Peptides in Milk Fermented With Autochthonous and Commercial Cultures Using High‐Throughput Peptidomics and Machine Learning

Food Frontiers, Volume 7, Issue 3, May 2026.
This article highlights the crucial role of starter culture selection in shaping the peptide profile of fermented dairy drinks. Using high‐throughput peptidome profiling, the study demonstrates that different starter cultures yield distinct quantities and types of bioactive peptides, with excessive microbial combinations potentially reducing peptide ...
Martina Banić, Ana Butorac, Katarina Butorac, Blaženka Kos, Andreja Leboš Pavunc, Jagoda Šušković, Jasna Novak   +6 more
wiley   +1 more source

Leuconostoc mesenteroides NRRL B-1149 as probiotic and its dextran with anticancer properties [PDF]

Journal of BioScience and Biotechnology, 2014
Leuconostoc mesenteroides NRRL B-1149 was evaluated for its probiotic properties. It displayed in vitro cell surface traits in terms of hydrophobicity, autoaggregation property and cell adhesive capacity on HeLa, murine macrophage and HT29 cell lines ...
RISHIKESH SHUKLA, ILIA ILIEV , ARUN GOYAL   +2 more
doaj  

Detection of the Potential Inactivation of Tetrodotoxin by Lactic Acid Bacterial Exopolysaccharide

Toxins, 2018
Screening for compounds that can neutralize the toxicity of tetrodotoxin (TTX) or reduce its negative effects is necessary. Our study tested the TTX detoxification capacity of exopolysaccharide (EPS) extracted from lactic acid bacteria.
Nguyen Hoang Khue Tu, Nghe Van Dat, Le Van Canh, Doan Thi Thanh Vinh   +3 more
doaj   +1 more source

Purine and pyrimidine bases as growth substances for lactic acid bacteria [PDF]

, 1941
In 1936 Richardson (1) showed that uracil was essential for the anaerobic growth of Staphylococcus aureus, but not for aerobic growth of the same organism.
Mitchell, Herschel K., Snell, Esmond E.
core  

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Valero‐Abad, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
wiley   +1 more source

Physiological studies of Leuconostoc mesenteroides strain NRRL B-1149 during cultivation on glucose and fructose media [PDF]

, 2012
Glycosyltransferases are extracellular and cell-associated sucrase enzymes produced mainly by lactic acid bacteria Leuconostoc mesenteroides, oral Streptococcus species and also Lactobacillus species.
ARUN GOYAL, ILIA ILIEV, RISHIKESH SHUKLA, TONKA VASILEVA, VESELIN BIVOLARSKI   +4 more
core  

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production [PDF]

, 2013
Several lactic acid bacteria (LAB) were evaluated in situ for their potential in sourdough fermentation. The strains belonged to Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus sanfranciscensis, Leuconostoc citreum, Leuconostoc mesenteroides,
Alfonzo, A., Corona, O., Miceli, A., Moschetti, G., Settanni, L., Ventimiglia, G.   +5 more
core   +1 more source