Results 101 to 110 of about 4,118 (204)

DESENVOLVIMENTO DE FERMENTO NATURAL LIOFILIZADO INOCULADO COM Limosilactobacillus fermentum E SEU IMPACTO NA QUALIDADE DE PÃES [PDF]

, 2021
The use of sourdough in bread making, in comparison to commercial yeast, provides many technological, nutritional and sensory advantages, but the process of spontaneous fermentation is little standardized, complex, long and expensive, so the ...
RODRIGUES, GABRIELLE DOS SANTOS
core  

Postbiotic_Loaded Hyalurosome: Investigating Their Potential as Antimicrobial and Antioxidant Agents

Journal of Cosmetic Dermatology, Volume 25, Issue 4, April 2026.
ABSTRACT Background The skin microbiota supports skin health by defending against pathogens and regulating immunity, while its imbalance can lead to disorders. With rising interest in natural ingredients, postbiotics (bioactive metabolites from probiotic fermentation) are emerging as natural antimicrobial and antioxidant agents.
Seyede Fateme Morakabi, Mahvash Khodabandeh Shahraky, Gholamreza Ahmadian, Roghayeh Mokhtari Asl   +3 more
wiley   +1 more source

A green and optimized approach for lactic acid recovery from fermented molasses using n‐butanol for local industrial applications in Côte d’Ivoire

Biofuels, Bioproducts and Biorefining, Volume 20, Issue 2, Page 904-918, March/April 2026.
Abstract Lactic acid is a valuable organic compound with wide applications in the pharmaceutical, food, and biodegradable plastics industries. As Côte d’Ivoire seeks to strengthen its industrial capacity and promote sustainable practices, the development of efficient and environmentally benign methods for the recovery and purification of lactic acid ...
Asengo Gerardin Mabia, Chiara Danielli, Harinaivo Anderson Andrianisa, Leygnima Yaya Ouattara, Doudjo Soro, Fioretta Asaro, Lucia Gardossi, Kouassi Benjamin Yao   +7 more
wiley   +1 more source

Flash Vacuum Expansion of Maradol Papaya (Carica papaya L.) for Producing an Antioxidant-Potential Dairy Beverage Fermented by Limosilactobacillus fermentum J24

Beverages
This study aimed to evaluate the fermentative capacity of the strain Limosilactobacillus fermentum J24 in a dairy beverage with papaya puree obtained through the flash vacuum expansion (FVE) process.
Jesús Ayala Zavala, Teresita de Jesús Castillo Romero, José Isidro Méndez Romero, Lourdes Santiago López, Aarón Fernando González Córdova, Adrián Hernández Mendoza, Belinda Vallejo Cordoba, Manuel Vargas Ortiz   +7 more
doaj   +1 more source

Biopreservative Potential of Indigenous Lactic Acid Bacteria From Fermented Dacryodes edulis Seeds: A Novel Approach for Sustainable Food Safety in West African Traditional Foods

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Indigenous lactic acid bacteria from fermented Dacryodes edulis seeds: A novel natural biopreservative for sustainable food safety in West African traditional foods. ABSTRACT The increasing demand for natural food preservatives has intensified research into indigenous microorganisms with biopreservative properties.
Zakari Adeiza David, Muhammad Farhan Nasir, Syed Parween Ali, E. Joel Mart, Sara Zahid, Adefila Moyosore Adebimpe, Humara Adnan, Samandarov Abrorbek Islomboyevich, Mukhayya Ruzieva   +8 more
wiley   +1 more source

Screening and Identification of Triglyceride‐Lowering Lactic Acid Bacteria and Preparation of Probiotic Agents

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study isolated and identified six lactic acid bacteria strains from various fermented foods. Through 16S rRNA sequencing, they were classified as Limosilactobacillus fermentum (PYC02, MHT02, SS01, SC03) and Weissella cibaria (PLHB02, SZ02). Their stress tolerance and safety were evaluated.
Xinglin Ran, Qian Hu, Shengdan Wei, Huizhen Long, Xu Luo, Boyu Dong, Qiuping Yao, Dequan Zhu   +7 more
wiley   +1 more source

Screening of 14 lactic acid bacteria for fermentative isomalto/malto-polysaccharide synthesis [PDF]

Some lactic acid bacteria such as Limosilactobacillus reuteri or Fructilactobacillus sanfranciscensis contain genes encoding 4,6-α-glucanotransferases. These enzymes convert starch and maltodextrins into isomalto/malto-polysaccharides (IMMPs).
Brand, Nele, Wefers, Daniel
core   +1 more source

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

Effect and potential mechanism of nitrite reductase B on nitrite degradation by Limosilactobacillus fermentum RC4

Current Research in Food Science
Nitrite has the potential risk of hypoxic poisoning or cancer in pickled food. In our previous study, Limosilactobacillus fermentum (L. fermentum) RC4 is effective in nitrite degradation by producing nitrite reductase B (NirB).
Qing Fan, Chaoran Xia, Xiaoqun Zeng, Zhen Wu, Yuxing Guo, Qiwei Du, Maolin Tu, Xinanbei Liu, Daodong Pan   +8 more
doaj   +1 more source