Results 61 to 70 of about 156,503 (306)

Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria

Food Technology and Biotechnology, 2010
The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the production of metabolites such as organic acids (lactic and ...
Blaženka Kos, Jasna Beganović, Andreja Leboš Pavunc, Ksenija Habjanič, Srećko Matošić, Jagoda Šušković   +5 more
doaj  

Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter [PDF]

Journal of Food and Bioprocess Engineering, 2018
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese ...
Mohammad Reza Edalatian, Mohammad Bagher Habibi Najafi, Arash Koocheki   +2 more
doaj  

The use of starter cultures in lab-scale cacao fermentation and its impact on non-volatile compounds and flavor profile [PDF]

BIO Web of Conferences
Indonesian cacao exhibits strong potential as Fine Flavor Cacao (FFC), as demonstrated by its recognition at international events. However, maintaining consistent cacao bean quality remains a major challenge, largely due to spontaneous fermentation ...
Erawati Christina Mumpuni, Wardani Agustin Krisna, Sutrisno Aji, Febrianto Noor Ariefandie, Sukweenadhi Johan   +4 more
doaj   +1 more source

The Effect of Different Starter Cultures on the Protein Content in Fermented African Locust Bean (Parkia Biglobosa) Seeds [PDF]

, 2016
The quality of African locust bean seed fermented with three (3) different types of starter cultures were investigated. Freshly prepared Bacillus Subtilis, Saccharomyces cerevisiae and the mixture of the two starter cultures were used for the ...
Ajayi, A. A., Ojewumi, M. E., Omoleye, James   +2 more
core  

A widely distributed metalloenzyme class enables gut microbial metabolism of host- and diet-derived catechols. [PDF]

, 2020
Catechol dehydroxylation is a central chemical transformation in the gut microbial metabolism of plant- and host-derived small molecules. However, the molecular basis for this transformation and its distribution among gut microorganisms are poorly ...
Balskus, Emily P, Bess, Elizabeth N, Bisanz, Jordan E, Kiamehr, Sina, Le, Chip, Luescher, Michael U, Maini Rekdal, Vayu, Nol Bernadino, Paola, Turnbaugh, Peter J   +8 more
core   +1 more source

Calpain small subunit homodimerization is robust and calcium‐independent

FEBS Letters, EarlyView.
Calpains dimerize via penta‐EF‐hand (PEF) domains. Using single‐molecule force spectroscopy, we measured the strength and kinetics of PEF–PEF homodimer binding. The interaction is robust, shows a transient conformational step before dissociation, and remains largely insensitive to Ca2+.
Nesha May O. Andoy, Trina Dykstra‐MacPherson, Mathias A. Bell, Peter L. Davies, Ruby May A. Sullan   +4 more
wiley   +1 more source

Fermenting Soymilk with Starter Culture Improves the Physicochemical, Proximate, and Sensory Properties of Nigerian Soy Curd (Beske)

Journal of Food Innovation, Nutrition, and Environmental Sciences
This study investigated the effect of fermentation of soymilk with starter-culture on the physicochemical, microbiological, proximate and sensory properties of derived indigenous soy curd.
Yetunde Olorunleke, Azeezat Olawumi Oladipupo, Olamide Omolafe Ogunremi, Babatunde Olawoye, Omotade Richard Ogunremi   +4 more
doaj   +1 more source

Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams

Food Science of Animal Resources, 2016
The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham.
Young Joo Kim, Sung Yong Park, Hong Chul Lee, Seung Seok Yoo, Sejong Oh, Kwang Hyun Kim, Koo Bok Chin   +6 more
doaj   +1 more source

Extensive horizontal gene transfer in cheese-associated bacteria. [PDF]

, 2017
Acquisition of genes through horizontal gene transfer (HGT) allows microbes to rapidly gain new capabilities and adapt to new or changing environments.
Bonham, Kevin S, Dutton, Rachel J, Wolfe, Benjamin E   +2 more
core   +3 more sources

A methionine‐lined active site governs carbocation stabilization and product specificity in a bacterial terpene synthase

FEBS Letters, EarlyView.
This study reveals a unique active site enriched in methionine residues and demonstrates that these residues play a critical role by stabilizing carbocation intermediates through novel sulfur–cation interactions. Structure‐guided mutagenesis further revealed variants with significantly altered product profiles, enhancing pseudopterosin formation. These
Marion Ringel, Carl P. O. Helmer, Shani Zev, Ronja Driller, Emily Buhr, Markus Reinbold, Renana Schwartz, Gabriel Foley, Mikael Boden, Daniel Garbe, Gerhard Schenk, Dan Thomas Major, Bernhard Loll, Thomas Brück   +13 more
wiley   +1 more source