Results 311 to 320 of about 376,043 (389)

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício   +9 more
wiley   +1 more source

Probiotics as a Complementary Medicine in Neurologic Disorders. [PDF]

open access: yesHealth Sci Rep
Jafari M   +5 more
europepmc   +1 more source

Probiotic dairy-based beverages: A review

open access: green, 2018
Nazlı Türkmen   +2 more
openalex   +2 more sources

Probiotic fermentation of soybeans and use of fermented soy in cookies

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND With increasing prevalence of mental health issues such as insomnia and anxiety, γ‐aminobutyric acid (GABA) has gained attention for its neurological benefits. The development of GABA‐rich functional foods has emerged as a promising research direction. Soybeans, rich in glutamate, are excellent substrates for GABA biosynthesis using
Xin Chen   +3 more
wiley   +1 more source

Adenotonsillar Microbiome Shifts in Children With Obstructive Sleep Apnea Syndrome

open access: yesThe Laryngoscope, EarlyView.
This study compares the microbiomes of adenoids and tonsils in pediatric OSAS patients and healthy controls using 16S rRNA sequencing. Significant differences were found in the tonsillar microbiome of OSAS patients, with lower alpha diversity and an overrepresentation of pathogenic genera like Haemophilus and Neisseria, while adenoid microbiomes showed
Oded Kraus   +7 more
wiley   +1 more source

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