Effects of compound fermentation with Limosilactobacillus fermentum HHL-5 and citric acid on wilted king grass silage [PDF]
Frontiers in Veterinary ScienceTo improve the silage quality of wilted king grass, the study investigated the effects of Limosilactobacillus fermentum HHL-5 alone and L. fermentum complex citric acid fermentation on wilted king grass silage.
Ying Dou +5 more
doaj +2 more sources
BeveragesThis 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 +7 more
doaj +2 more sources
Urolithin A‑producing Limosilactobacillus fermentum FUA033 fermentation significantly improves the sensory and antioxidant properties of strawberry juice [PDF]
Food Chemistry: XProbiotics, especially lactic acid bacteria-mediated fermentation, are recognized as an efficient approach to enhance the nutritional and functional properties of food matrices.
Qing Wu +7 more
doaj +2 more sources
Isolation and Production of γ-Aminobutyric Acid (GABA) from Lactic Acid Bacteria from Seredele, a Balinese Fermented Soybean [PDF]
Agritechγ-Aminobutyric acid (GABA) is a major inhibitory neurotransmitter with beneficial effects on human health. Therefore, this study aimed to isolate lactic acid bacteria (LAB) from seredele, a Balinese fermented soybean, with GABA-producing potential.
Ida Bagus Agung Yogeswara +3 more
doaj +3 more sources
Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum [PDF]
Current Research in Microbial SciencesThe present study aimed to optimize the processing technology of natto fermented with Bacillus subtilis natto and Limosilactobacillus fermentum 2–2 and its effect on quality characteristics as well as volatile compounds.
Yi-Ni Ma +5 more
doaj +2 more sources
Complete Annotated Genome Sequence of Limosilactobacillus fermentum AGR1487
Microbiology Resource Announcements, 2021 Limosilactobacillus fermentum is a probiotic species; however, L. fermentum AGR1487 increases colon inflammation in germfree mice and decreases barrier integrity in Caco-2 cells. The AGR1487 genome was sequenced to explore these phenotypes. The genome is a single, circular, 1,939,032-bp chromosome with a
Marc Bailie +4 more
openalex +3 more sources
Limosilactobacillus fermentum KBL674 Alleviates Vaginal Candidiasis. [PDF]
Probiotics Antimicrob ProteinsAbstract Candida albicans ( C. albicans ) is the primary etiologic agent of vaginal candidiasis. Lactobacillus species are predominant in the vaginal microbiome; they inhibit the development of ...
Jang SJ +10 more
europepmc +3 more sources
Determination of Antiviral Mechanism of Centenarian Gut-Derived Limosilactobacillus fermentum Against Norovirus [PDF]
Frontiers in Nutrition, 2022 Although noroviruses are the causative agents of most non-bacterial foodborne disease outbreaks, effective antivirals are currently unavailable. Certain probiotic strains have been reported as active antivirals for norovirus infections, but their mechanisms have not been fully elucidated.
Ying Li +12 more
openalex +4 more sources
Isolasi dan Karakterisasi Lactobacillus Species dari Susu Kambing Peternakan Lokal [PDF]
, 2023 Mikrobiota susu kambing dapat mencakup bakteri asam laktat (BAL), khususnya Lactobacillus spp., yang berpotensi sebagai kandidat probiotik dan dapat dipergunakan dalam berbagai produk fermentasi.
Jo, Juandy +3 more
core +2 more sources
Safety evaluation of the food enzyme urease from the non-genetically modified Limosilactobacillus reuteri strain 48/72 [PDF]
, 2022 [EN] The food enzyme urease (urea amidohydrolase EC 3.5.1.5) is produced with the non-genetically modified Limosilactobacillus reuteri strain 48/72 by Nagase (Europa) GmbH. The food enzyme is intended to be used in brewing processes for the production of
Alicja Mortensen +14 more
core +1 more source