Foods, 2021 The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation.
Hee Seo +5 more
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Limosilactobacillus balticus sp. nov., Limosilactobacillus agrestis sp. nov., Limosilactobacillus albertensis sp. nov., Limosilactobacillus rudii sp. nov. and Limosilactobacillus fastidiosus sp. nov., five novel Limosilactobacillus species isolated from the vertebrate gastrointestinal tract, and proposal of six subspecies of Limosilactobacillus reuteri adapted to the gastrointestinal tract of specific vertebrate hosts [PDF]
, 2021 Ten strains, BG-AF3-A(T), pH52_RY, WF-MT5-A(T), BG-MG3-A, Lr3000(T), RRLNB_1_1, STM3_1(T), STM2_1, WF-MO7-1(T) and WF-MA3-C, were isolated from intestinal or faecal samples of rodents, pheasant and primate.
Cheng, Christopher C. +8 more
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Frontiers in Microbiology, 2021 The goal of this study was to develop a starter strain of Limosilactobacillus fermentum which is beneficial for human health and suitable for rice fermentation. To achieve the goal, the characteristics of 25 strains of L. fermentum were compared in terms
Yu Mi Jo +5 more
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Evaluation of the Effect of Limosilactobacillus fermentum CECT5716 on Gastrointestinal Infections in Infants: A Systematic Review and Meta-Analysis [PDF]
, 2021 Reducing the incidence of gastrointestinal infections (GIs) that occur at early stages to mitigate hospitalizations and treatments with adverse effects is a promising strategy for providing well-being to infants and their families. This systematic review
Blanco-Rojo, Ruth +2 more
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Phenotypic characterization and genomic analysis of Limosilactobacillus fermentum phage. [PDF]
Curr Res Food SciLimosilactobacillus (L.) fermentum is widely utilized for its beneficial properties, but lysogenic phages can integrate into its genome and can be induced to enter the lysis cycle under certain conditions, thus accomplishing lysis of host cells, resulting in severe economic losses. In this study, a lysogenic phage, LFP03, was induced from L.
Zhang C +5 more
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Scientific Reports, 2023 The effects of Limosilactobacillus fermentum 332 on quality characteristics in fermented sausage were explored in terms of physicochemical characteristics, volatile flavor components, and Quorum sensing (QS).
Yue Gu +4 more
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Foods, 2022 Limosilactobacillus fermentum is ubiquitous in traditional fermented vegetables, meat products, and the human gut. It is regarded as a “generally recognized as safe” organism by the US Food and Drug Administration.
Yan Zhao +7 more
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Improving the production of conjugated linoleic acid from sunflower oil by lactic acid bacteria spp: Effect of calcium carbonate supplementation in fermentation medium [PDF]
, 2022 Conjugated linoleic acid (CLA) is a polyunsaturated fatty acid with various positional and geometric isomers of linoleic acid (LA) present mainly in food items and produced endogenously in non-ruminants and humans or through fermentation process.
Hilmi Çon, Ahmet +2 more
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Microorganisms, 2021 Alcoholic liver fatty disease (ALFD) is caused by excessive and chronic alcohol consumption. Alcohol consumption causes an imbalance in the intestinal microflora, leading to liver disease induced by the excessive release of endotoxins into the hepatic ...
Ji Yeon Lee +3 more
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Use of Protective Lactic Acid Bacteria Adjunct Cultures to Decrease the Incidence of Gas Defects in Cheddar Cheese [PDF]
, 2023 Gas production in cheese making is becoming increasingly prevalent in the dairy industry. This gas is produced by microbes that are naturally found in the cheese, and when they metabolize sugar or other sources of energy, they can produce gas.
Crompton, Rhees T.
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