Development of phenolic-rich functional foods by lactic fermentation of grape marc: a review
Grape marc is a waste product produced during the winemaking process. The enormous
volume of wine production worldwide creates a significant amount of grape marc each year …
volume of wine production worldwide creates a significant amount of grape marc each year …
Exploring resource competition by protective lactic acid bacteria cultures to control Salmonella in food: an Achilles' heel to target?
L Screpanti, N Desmasures… - Critical Reviews in Food …, 2024 - Taylor & Francis
Salmonella is a pathogenic bacterium, being the second most commonly reported
foodborne pathogen in Europe, due to the ability of its different serovars to contaminate a …
foodborne pathogen in Europe, due to the ability of its different serovars to contaminate a …
Enhancing the Activity of Carboxymethyl Cellulase Enzyme Using Highly Stable Selenium Nanoparticles Biosynthesized by Bacillus paralicheniformis Y4
Y Wang, Y Yu, Y Duan, Q Wang, X Cong, Y He, C Gao… - Molecules, 2022 - mdpi.com
The inorganic selenium is absorbed and utilized inefficiently, and the range between toxicity
and demand is narrow, so the application is strictly limited. Selenium nanoparticles have …
and demand is narrow, so the application is strictly limited. Selenium nanoparticles have …
Volatile Organic Compounds (VOCs) Produced by Levilactobacillus brevis WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids
S Rajendran, P Silcock, P Bremer - Molecules, 2024 - mdpi.com
Fermentation by lactic acid bacteria (LAB) is a promising approach to meet the increasing
demand for meat or dairy plant-based analogues with realistic flavours. However, a detailed …
demand for meat or dairy plant-based analogues with realistic flavours. However, a detailed …
Discovery of New Fusobacterium nucleatum Inhibitors to Attenuate Migratory Capability of Colon Cancer Cells by the Drug Repositioning Strategy
Z Pan, C Zhou, X Bai, F Wang, J Hong… - Journal of Medicinal …, 2023 - ACS Publications
Recent studies revealed that intestinal microbiota played important roles in colorectal cancer
(CRC) carcinogenesis. Particularly, Fusobacterium nucleatum was confirmed to promote the …
(CRC) carcinogenesis. Particularly, Fusobacterium nucleatum was confirmed to promote the …
Metabolic interactions of Limosilactobacillus reuteri ZJ625 and Ligilactobacillus salivarius ZJ614 in co-culture: implications for multi-strain probiotics
Aims Limosilactobacillus reuteri ZJ625 and Ligilactobacillus salivarius ZJ614 are potential
probiotic bacteria. The mechanisms of enhanced benefits by muti-strain probiotics are yet …
probiotic bacteria. The mechanisms of enhanced benefits by muti-strain probiotics are yet …
Elucidating the Mechanisms of Cell-to-Cell Crosstalk in Probiotics Co-culture: A Proteomics Study of Limosilactobacillus reuteri ZJ625 and Ligilactobacillus salivarius …
Limosilactobacillus reuteri ZJ625 and Ligilactobacillus salivarius ZJ614 are potential
probiotic bacteria with improved benefits when administered to the host as a multi-strain …
probiotic bacteria with improved benefits when administered to the host as a multi-strain …
[HTML][HTML] Impact of Different Carbon Sources on Volatile Organic Compounds (VOCs) Produced during Fermentation by Levilactobacillus brevis WLP672 Measured …
Bacterial fermentation is considered to be a cost-effective means of generating desired
flavour compounds from plant-based substrates. However, the wide range of substrates …
flavour compounds from plant-based substrates. However, the wide range of substrates …
The Effect of Different Medium Compositions and LAB Strains on Fermentation Volatile Organic Compounds (VOCs) Analysed by Proton Transfer Reaction-Time of …
Lactic acid bacteria (LAB) fermentation is a viable approach for producing plant-based
flavour compounds; however, little is understood about the impact of different LAB strains …
flavour compounds; however, little is understood about the impact of different LAB strains …
Artificial intelligence-assisted analysis reveals amino acid effects and interactions on Limosilactobacillus fermentum growth
Y Kobayashi, TY Chiou, M Konishi - Bioscience, Biotechnology …, 2023 - academic.oup.com
To understand the growth of lactic acid bacteria (LAB), Limosilactobacillus fermentum, in
response to medium compositions, a deep neural network (DNN) was designed using …
response to medium compositions, a deep neural network (DNN) was designed using …