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Autochthonous Human Milk Lactobacillus Strains as Potential Probiotic Starter Cultures [PDF]

Food Technology and Biotechnology
Research background. Human milk is rich in bioactive molecules and beneficial bacteria that contribute to shaping the newborn's microbiota. In this study, we aim to evaluate lactic acid bacteria strains isolated from human milk of healthy Croatian women ...
Katarina Butorac, Martina Banić, Dina El Khalifa, Ena Habuš, Nina Čuljak, Andreja Leboš Pavunc, Jasna Novak, Jagoda Šušković, Blaženka Kos   +8 more
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Fermentation of kefir with traditional freeze-dried starter cultures successfully recreates fresh culture fermented kefir [PDF]

Frontiers in Microbiology
IntroductionInterest in fermented foods and their purported health benefits has led to increased scientific research investigating the development of starter cultures which maintain the characteristics of traditional products while allowing for ...
Maanasa Mudoor Sooresh, Ashani Jayawickrama, Amaya Silva, Sally Nguyen, Sheri Schmidt, Sheri Schmidt, Joseph Sebastian, Shane Carey, James Harynuk, James Harynuk, Benjamin P. Willing, Benjamin C. T. Bourrie, Benjamin C. T. Bourrie   +12 more
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Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures [PDF]

Frontiers in Microbiology, 2023
IntroductionThis study aimed to assess the feasibility of utilizing commercially available dairy starter cultures to produce yogurt-type fermented soy beverages and evaluate the fundamental properties of the resulting products.MethodsSixteen different ...
Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska   +3 more
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Design and Volatile Compound Profiling of Starter Cultures for Yogurt Preparation [PDF]

Foods, 2023
Stable symbiotic starter cultures were created using selected strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp.
Albert Krastanov, Marin Georgiev, Aleksandar Slavchev, Denica Blazheva, Bogdan Goranov, Salam A. Ibrahim   +5 more
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A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods [PDF]

Microorganisms, 2023
Commercial starter cultures, composed of high concentrations of a few species/strains of lactic acid bacteria (LAB), selected based on their strong technological aptitudes, have been developed to easily and safely carry out food fermentations. Frequently
Luigi Chessa, Antonio Paba, Ilaria Dupré, Elisabetta Daga, Maria Carmen Fozzi, Roberta Comunian   +5 more
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Caseinolytic proteases of Lactobacillus and Lactococcus strains isolated from fermented dairy products

Mljekarstvo, 2022
Proteases of Lactobacillus and Lactococcus strains catalyze casein degradation in fermented dairy products, which can result in the production of bioactive peptides.
Jasna Novak, Andreja Leboš Pavunc, Katarina Butorac, Martina Banić, Nina Čuljak, Helena Rak, Marina Blažević, Ana-Marija Iveljić, Jagoda Šušković, Blaženka Kos   +9 more
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Lacticaseibacillus rhamnosus-Derived Exopolysaccharide Attenuates D-Galactose-Induced Oxidative Stress and Inflammatory Brain Injury and Modulates Gut Microbiota in a Mouse Model

Microorganisms, 2022
This study aimed to investigate the protective effect of a novel exopolysaccharide EPSRam12, produced by Lacticaseibacillus rhamnosus Ram12, against D-galactose-induced brain injury and gut microbiota dysbiosis in mice.
Manorama Kumari, Vaishali L. Dasriya, Basavaprabhu H. Nataraj, Ravinder Nagpal, Pradip V. Behare   +4 more
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A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese

Molecules, 2021
This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides).
Jasna Novak, Katarina Butorac, Andreja Leboš Pavunc, Martina Banić, Ana Butorac, Adriana Lepur, Nada Oršolić, Katarina Tonković, Krešo Bendelja, Nina Čuljak, Marija Lovrić, Jagoda Šušković, Blaženka Kos   +12 more
doaj   +1 more source

Physicochemical and rheological characterizations of a novel exopolysaccharide EPSKar1 and its iron complex EPSKar1-Fe: Towards potential iron-fortification applications

Current Research in Food Science, 2023
Iron is a micronutrient essential for human health and physiology. Iron-deficiency anemia, the most common form of anemia, may occur from an iron homeostasis imbalance.
Manorama Kumari, Rolly Kumari, Basavaprabhu Haranahalli Nataraj, Prashant Ashok Shelke, Syed Azmal Ali, Ravinder Nagpal, Pradip V. Behare   +6 more
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Selection of the main components and study of their influence on the quality indicators of raw smoked sausages

Новые технологии, 2022
To date, it is known that functional nutrition products account for 3% of all known food products. Based on forecasts, in the coming decades, their percentage ratio will increase to 30–50% of the entire grocery market.
M. A. Gasheva
doaj   +1 more source