Results 11 to 20 of about 9,405 (146)

Scientific Opinion on the substantiation of health claims related to a combination of Propionibacterium freudenreichii SI 41 and Propionibacterium freudenreichii SI 26 and increasing numbers of gastro-intestinal microorganisms (ID 941, further assessment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006

EFSA Journal, 2012
Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies was asked to provide a scientific opinion on a health claim pursuant to Article 13 of Regulation (EC) No 1924/2006 in the framework of further ...
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
exaly   +2 more sources

Taking Advantage of Bacterial Adaptation in Order to Optimize Industrial Production of Dry Propionibacterium freudenreichii [PDF]

Microorganisms, 2019
Propionibacterium freudenreichii is a beneficial bacterium, used both as a probiotic and as a cheese starter. Large-scale production of P. freudenreichii is required to meet growing consumers’ demand.
Floriane Gaucher, Valérie Gagnaire, Houem Rabah, Marie-Bernadette Maillard, Sylvie Bonnassie, Sandrine Pottier, Pierre Marchand, Gwénaël Jan, Philippe Blanc, Romain Jeantet   +9 more
doaj   +2 more sources

Genome data of Propionibacterium freudenreichii J117, a functional strain from raw-milk cheeseNCBI [PDF]

Data in Brief
This dataset reports the complete genome sequence of Propionibacterium freudenreichii strain J117, a food-grade bacterium isolated from Austrian Vorarlberger Bergkäs cheese.
Paulina Deptula, Jenni Sihvola, Pekka Varmanen   +2 more
doaj   +2 more sources

Extracellular Vesicles Produced by the Probiotic Propionibacterium freudenreichii CIRM-BIA 129 Mitigate Inflammation by Modulating the NF-κB Pathway [PDF]

Frontiers in Microbiology, 2020
Extracellular vesicles (EVs) are nanometric spherical structures involved in intercellular communication, whose production is considered to be a widespread phenomenon in living organisms.
Vinícius de Rezende Rodovalho, Vinícius de Rezende Rodovalho, Brenda Silva Rosa da Luz, Brenda Silva Rosa da Luz, Houem Rabah, Fillipe Luiz Rosa do Carmo, Edson Luiz Folador, Aurélie Nicolas, Julien Jardin, Valérie Briard-Bion, Hervé Blottière, Nicolas Lapaque, Gwenaël Jan, Yves Le Loir, Vasco Ariston de Carvalho Azevedo, Eric Guédon   +15 more
doaj   +2 more sources

The Cheese Matrix Modulates the Immunomodulatory Properties of Propionibacterium freudenreichii CIRM-BIA 129 in Healthy Piglets [PDF]

Frontiers in Microbiology, 2018
Propionibacterium freudenreichii is a beneficial bacterium, used as a cheese starter, which presents versatile probiotic properties. These properties are strain-dependent. We hypothesized they may also be delivery vehicle-dependent.
Houem Rabah, Houem Rabah, Stéphanie Ferret-Bernard, Song Huang, Laurence Le Normand, Fabien J. Cousin, Floriane Gaucher, Floriane Gaucher, Romain Jeantet, Gaëlle Boudry, Gwénaël Jan   +10 more
doaj   +2 more sources

Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12 [PDF]

Frontiers in Microbiology, 2019
The present study investigated the effect of co-fermentation on vitamin B12 content and microbiological composition of wheat bran. Propionibacterium freudenreichii DSM 20271 was used as the producer of vitamin while Lactobacillus brevis ATCC 14869 was ...
Chong Xie, Rossana Coda, Bhawani Chamlagain, Pekka Varmanen, Vieno Piironen, Kati Katina   +5 more
doaj   +2 more sources

Effect of magnetite nanoparticles addition on modification of cobalamins production via Propionibacterium freudenreichii PTCC1674 using oily sludge of lubricant industry as the carbon source [PDF]

Journal of Water and Environmental Nanotechnology, 2020
Cobalamins are one of the most complicated cofactors produced by the microorganisms. Propionibacterium freudenreichii has to follow the anaerobic and aerobic conditions respectively during a course of batch fermentation, for the production of the ...
Rouhollah Hedayati, Morteza Hosseini, Ghasem Najafpour, Hosein Attar   +3 more
doaj   +1 more source

Propionic Acid Bio-Fortification of Yogurts by Adjunct Culture of Propionibacterium freudenreichii

Applied Food Biotechnology, 2021
Background and Objective: Propionic acid bacteria are useful microorganisms that can produce beneficial food compounds. These bacteria mainly produce propionic acid that decrease the microbial population and growth along with increasing the shelf life ...
Omid Zahed, Ramona Massoud, Kianoush Khosravi-Darani, Amir Mohammad Mortazavian, Abdorreza Mohammadi   +4 more
doaj   +1 more source

Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread

Foods, 2022
One percent of the global population requires a gluten-free diet. With concurrent global warming and population growth, it is increasingly necessary to optimize the use of ingredients from resilient crops, such as tapioca.
Megan Roozen, Luca Serventi
doaj   +1 more source

PRODUCTION OF VITAMIN B12 BY Propionibacterium Freudenreichii AND Bacillus megaterium [PDF]

Journal of Agricultural Chemistry and Biotechnology, 2005
Effect of some nutritiona! Iactors on growth and vitamin 8'2 production by Prop < /em>ionibacterium freudenreichii subsp. freudenreichii GeM 1857, Propionibacterium treudenreicnii subsp.
M. S. Sharaf, Sohair Nasr, W. A. Mashhoor, Khadiga Abou-Taleb   +3 more
doaj   +1 more source