Results 11 to 20 of about 138,712 (307)
Safety Evaluation of Yeasts With Probiotic Potential [PDF]
Frontiers in Nutrition, 2021 This work has evaluated the safety aspects of 20 yeast strains, isolated from food environments, selected in previous works due to their probiotic potential. Among the different strains, there are Saccharomyces and non-Saccharomyces yeasts. Before safety evaluation, differentiation of Saccharomyces cerevisiae strains was done by PCR amplification of ...
Fernández-Pacheco Rodríguez, Pilar +4 more
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Market potential for probiotics [PDF]
The American Journal of Clinical Nutrition, 2001 "Functional foods" as a marketing term was initiated in Japan in the late 1980s and is used to describe foods fortified with ingredients capable of producing health benefits. This concept is becoming increasingly popular with consumers because of a heightened awareness of the link between health, nutrition, and diet. Food manufacturers are enthusiastic
C, Stanton +6 more
openaire +2 more sources
Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese
Food Science of Animal Resources, 2021 Probiotics are living microorganisms that, when administered in adequate amounts, provide a health benefit to the host and are considered safe. Most probiotic strains that are beneficial to human health are included in the “Lactic acid bacteria” (LAB ...
Seda Hacıoglu, Buket Kunduhoglu
doaj +1 more source
The Potential of Probiotics as a Therapy for Osteoporosis [PDF]
Microbiology Spectrum, 2017 ABSTRACT Osteoporosis, characterized by low bone mass and micro-architectural deterioration of bone tissue with increased risk of fracture, can be categorized into two forms: primary and secondary, depending on whether it occurs as part of the natural aging process (estrogen deficiency) or as part of disease pathology. In both forms bone loss
Fraser L, Collins +4 more
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Assessment of the immunomodulatory properties of the probiotic strain Lactobacillus paracasei K5 in vitro and in vivo [PDF]
, 2020 Lactobacillus paracasei K5 is a lactic acid bacteria (LAB) strain that has been isolated from dairy products. Previous studies have established its probiotic potential in a series of in vitro tests, including molecular characterization, safety profiling,
Alexopoulos, Athanasios +9 more
core +2 more sources
In vitro and in vivo selection of potentially probiotic lactobacilli from Nocellara del Belice table olives [PDF]
, 2018 Table olives are increasingly recognized as a vehicle as well as a source of probiotic bacteria, especially those fermented with traditional procedures based on the activity of indigenous microbial consortia, originating from local environments.
Devirgiliis, C. +7 more
core +5 more sources
Probiotics and Their Potential Health Claims [PDF]
Nutrition Reviews, 2006 Many studies have attempted to identify specific positive health effects of probiotics. One of the challenges in generalizing health effects of probiotics is that different strains exert disparate effects on human health. As a result, the efficacy of one strain or species cannot necessarily be inferred from another.
Sylvia, Santosa +2 more
openaire +2 more sources
Foods, 2021 Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a viable alternative for adding value to industrial tomatoes unsuitable for processing and left in large quantities in the fields.
Nelson Pereira +5 more
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Animals, 2023 Five strains (CLP2, CLP3, CLP4, CLP5, and CLP6) were isolated from the cecal content of Creole roosters fed without antibiotic growth promoters. Biochemical and morphological tests (negative catalase and oxidase) confirmed the presence of lactic acid ...
Elvia Guadalupe Melara +5 more
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Microorganisms, 2023 Lacticaseibacillus paracasei, serves as a growth promoter used in the poultry industry, contributeing to broiler development. However, practical studies are needed to determine the probiotic potential and growth-promoting effects of specific L. paracasei
Xin Kang +4 more
doaj +1 more source