Results 81 to 90 of about 169,339 (223)

Strain‐Dependent Fermentation of Banana Pulp by Lactic Acid Bacteria Modulates Bioactive Metabolites and Supports Plant‐Based Ingredient Development

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Banana pulp purée is fermented with single and mixed cultures of Lactiplantibacillus plantarum, Levilactobacillus brevis and Weissella cibaria. Fermentation modulates the metabolite profile in a strain‐dependent manner, increasing flavonoids, flavones, ascorbic acid‐related metabolites and folic acid, and decreasing flavanols and 5 ...
Sara Morandi, Gabriele Rocchetti, Claudia Cortimiglia, Daniela Bassi   +3 more
wiley   +1 more source

Rapid and simultaneous quantification of viable Lactobacillus and Streptococcus thermophilus cells in yogurt by flow cytometry combined with novel oligonucleotide probes

Journal of Dairy Science
: Yogurt, one of the most consumed fermented dairy products, is produced with Lactobacillus and Streptococcus thermophilus as classical starter cultures.
Xiaoyu Cai, Siyuan Liu, Ziquan Wang, Meng Wang, Wei Zhang, Zhiwei Sui   +5 more
doaj   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, Volume 6, Issue 11, Page 490-499, November 2026.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Safety assessment of dairy microorganisms:[i] Streptococcus thermophilus[/i]

, 2008
Streptococcus thermophilus is a major dairy starter used in yogurt and cheese production. In Streptococcus genus, S. thermophilus is the only one food species among commensal and opportunistic pathogen species.
Delorme, Christine, C DELORME
core   +1 more source

Chracterization of chosen Streptococcus salivarius subsp. thermophilus strains

, 2006
Tato práce se zabývala charakterizací kmenů Streptococcus thermophilus. V souvislosti s technologií výroby a bezpečností potravin byla zkoumána acidifikační aktivita, produkce exopolysacharidů, aminokyselin a biogenních aminů či rezistence kmenů Str ...
Vaňátková, Zuzana
core   +2 more sources

The Effect of Probiotic Starter Culture Variation on the Quality of Yogurt Based on Indonesian National Standard

Biology, Medicine & Natural Product Chemistry
Yogurt is usually made by two lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus. However, three to seven lactic acid bacteria are also used in several products.
Hariyanto Ih, Bella Cristin, Siti Nani Nurbaeti   +2 more
doaj   +1 more source

The Arms Race Between Bacteria and Their Viruses: Update on Phage Countermeasures Against Bacterial Defence Systems

Microbial Biotechnology, Volume 19, Issue 11, November 2026.
Bacteria evolved anti‐phage systems such as Gabija defence that degrade the intracellular phage genome. Phages evolved counter‐defences such as the Gad1 protein which surrounds and inhibits the Gabija defence complex allowing phage replication. Many cases of phage anti‐defences were recently described.
Harald Brüssow
wiley   +1 more source

Carbohydrate Metabolism by Streptococcus thermophilus: A Review

Journal of Food Protection, 1987
Despite the widespread use of Streptococcus thermophilus as a starter culture in the manufacture of many fermented dairy products, only recently has an understanding of the basic processes regarding carbohydrate metabolism been developed. Although S.
R W, Hutkins, H A, Morris
openaire   +2 more sources

Role of galK and galM in galactose metabolism by Streptococcus thermophilus

, 2008
Streptococcus thermophilus is unable to metabolize the galactose moiety of lactose. In this paper, we show that a transformant of S. thermophilus SMQ-301 expressing Streptococcus salivarius galK and galM was able to grow on galactose and expelled at ...
Turgeon, Nathalie, Bart, Christian, Moineau, Sylvain, Vadeboncoeur, Christian, Frenette, Michel, Vaillancourt, Katy, Robitaille, Gilles, Bédard, Nathalie   +7 more
core   +1 more source

Study of Inhibitory agent produced by Streptococcus thermophilus on growth and Biofilm formation for some pathogenic bacteria

مجلة مركز بحوث التقنيات الاحيائية, 2013
Inhibitory activity of Streptococcus thermophilus unconcentrated and concentrated filtrate was studied against some pathogenic bacteria included: Pseudomonas aeruginosa, Klebsiella spp., Staphylococcus aureu, Escherichia coli.
Jehan A.S. salman, Khawlah J. khalaf, Mohammed F. Al-Marjani   +2 more
doaj   +1 more source