Results 81 to 90 of about 7,990 (214)

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

Distribution and activity of nitrate and nitrite reductases in the microbiota of the human intestinal tract

The FEBS Journal, Volume 293, Issue 6, Page 1624-1642, March 2026.
Nitrate from food is first converted to nitrite by oral bacteria and then further processed in the intestine. The gut microbiota reduces nitrate and nitrite to ammonia or nitric oxide, preventing the formation of carcinogenic nitrosamines. Our analysis highlights Escherichia coli as a key player in this detoxification process, supported by other ...
Natalie Hager, Mélanie Elisabeth Gindt, Marcel Hövels, Jean‐Lou Christian Michel Dorne, Uwe Deppenmeier   +4 more
wiley   +1 more source

Leuconostoc mesenteroides subsp. cremoris tarafından üretilen bakteriyosinin karakterizasyonu ve saflaştırılması.

, 2006
In this study, a new bacteriocin isolated from a Leuconostoc mesenteroides subsp. cremoris strain was purified to homogeneity by pH mediated cell adsorption-desorption, solid phase extraction with Amberlite XAD-16, cation-exchange chromatography and ...
Dündar, Halil
core   +1 more source

Plasmid genetics of Leuconostoc mesenteroides

, 1995
The contribution of Leuconostoc bacteria in milk fermentations is secondary, but essential for flavor and texture development. Genetic studies of Leuconostoc for strain improvement purposes have received only limited attention.
Dessart, Stephane Robert
core  

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  

Draft Genome Sequence of Three Antibiotic-Resistant Leuconostoc mesenteroides Strains of Dairy Origin [PDF]

, 2015
Leuconostoc mesenteroides is a lactic acid bacterium (LAB) commonly associated with fermented foods. Here, we report the genome sequence of three selected dairy strains, showing atypical antibiotic resistances (AR).
FELIS, Giovanna, CAMPEDELLI, ILENIA, Cattivelli, Luigi, Mayo, Baltasar, Delgado, Susana, SALVETTI, Elisa, Orrù, Luigi, Flórez, Ana Belén, Alegría, Ángel, TORRIANI, Sandra   +9 more
core   +1 more source

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

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