Results 91 to 100 of about 3,062 (183)

Cinética de crecimiento de bacterias ácido- lácticas autóctonas aisladas de “queso doble crema” con potencial para un cultivo iniciador [PDF]

, 2023
Currently, there is a permanent search for native Lactic Acid Bacteria (LAB) to explore and apply their biodiversity in the development and improvement of industrial processes, with studies of growth kinetics and performance factors being a fundamental ...
Durango Zuleta, Mónica María, Grisales Rojas, Luisa Fernanda, Moreno-Herrera, Claudia X., Sepúlveda Valencia, José Uriel, Valdés Duque, Beatriz Elena   +4 more
core   +2 more sources

Evaluation of probiotic properties of lactic acid bacteria isolated from sheep milk and its suitability as a starter in a milk‐cereal‐based beverage

Food Biomacromolecules, Volume 2, Issue 1, Page 69-83, March 2025.
Probiotic characterization of amylolytic lactic acid bacteria from sheep milk and its application in milk‐cereal‐based food matrix. Abstract Probiotics are live beneficial bacteria that improve health when given to a host in sufficient quantities. This research explored the possible probiotic attributes of amylase‐producing lactic acid bacteria (ALAB ...
Kamalesh Kumar Meena, Manvik Joshi, Pallavi Rao, Narayan Lal Panwar, Lokesh Gupta, Sunil Meena   +5 more
wiley   +1 more source

Precision microbial regulation: Strategies for modulating GIT microbiota for host health

iMetaOmics, Volume 2, Issue 1, March 2025.
Microbial regulatory strategies such as fecal microbiota transplantation, synthetic microbial communities, genetically engineered microorganisms, phages, and nanomaterials are increasingly being applied for their precise effects on gastrointestinal tract microbiota.
Pei Zhong, Qin Li, Yanmei Zhang, Cheng Guo, Mahmoud M. Abdelsattar, Yanliang Bi   +5 more
wiley   +1 more source

Functional characterization of α-Gal producing lactic acid bacteria with potential probiotic properties [PDF]

, 2022
The possibility of exploiting the human immune response to glycan α-Gal for the control of multiple infectious diseases has been the objective of recent investigations.
Abdullahi, Isa O., Alberdi, Pilar, Anvikar, Anupkumar R., Bamgbose, Timothy, Bello, Mohammed, Bermúdez-Humarán, Luis G., Cabezas-Cruz, Alejandro, Fuente, José de la, Inabo, Helen I., Mateos-Hernández, Lourdes, Sinha, Swati, Torres-Maravilla, Edgar   +11 more
core   +2 more sources

Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 2, March 2025.
Abstract Multiple sensorial, technological, and nutritional challenges must be overcome when developing plant‐based fermented dairy alternatives (PBFDA) to mimic their dairy counterparts. The elimination of plant‐derived off‐flavors (green, earthy, bitter, astringent) and the degradation of antinutrients are crucial quality factors highlighted by the ...
Guillermo Eduardo Sedó Molina, Geoffrey Ras, Denise Felix da Silva, Lene Duedahl‐Olesen, Egon Bech Hansen, Claus Heiner Bang‐Berthelsen   +5 more
wiley   +1 more source

Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 2, March 2025.
Abstract Traditional fermented foods and beverages have played a vital role in the diet, culture, and economy of Eastern African countries for centuries, contributing significantly to food security, poverty alleviation, and sustainable development. Despite their importance, comprehensive documentation of their production methods, nutritional benefits ...
Habtamu Hawaz, Benedetta Bottari, Francesca Scazzina, Eleonora Carini   +3 more
wiley   +1 more source

EVALUATION OF THE QUALITY AND DIGESTIBILITY OF BREADS PRODUCED WITH NATURAL YEAST INOCULATED WITH Limosilacto bacillus fermentum 139 [PDF]

, 2023
In recent years, sourdough breads have gained prominence in the baking industry due to health benefits, sustainability and improved sensory characteristics.
VINICIUS DE SOUZA COUTO, MARCUS
core  

Anti‐obesity peptides from food: Production, evaluation, sources, and commercialization

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 2, March 2025.
Abstract The global obesity epidemic has heightened interest in natural solutions, with anti‐obesity peptides emerging as promising candidates. Derived from food sources such as plants, algae, marine organisms, and products like milk and eggs, these peptides combat obesity through various mechanisms but face challenges in production and scalability ...
Mona Hajfathalian, Sakhi Ghelichi, Charlotte Jacobsen   +2 more
wiley   +1 more source

Screening of antibacterial activity of lactic acid bacteria isolated from fermented vegetables against food borne pathogens [PDF]

arXiv, 2012
This study aims to screen the antibacterial activity of lactic acid bacteria (LAB) isolated from home-made fermented vegetables against common food borne pathogens. The antagonistic properties of these isolates against Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica and Bacillus cereus were examined using agar well diffusion method ...
arxiv  

Limosilactobacillus fermentum prevent gut-kidney oxidative damage and the rise in blood pressure in male rat offspring exposed to a maternal high-fat diet – CORRIGENDUM [PDF]

, 2022
Luciana Caroline Paulino do Nascimento, Evandro Leite de Souza, Micaelle Oliveira de Luna Freire, Valdir A. Braga, Thatyane Mariano Rodrigues de Albuqeurque, Cláudia Jacques Lagranh, José Luiz de Brito Alves   +6 more
openalex   +1 more source