Preliminary exploration of the mechanisms underlying morphology engineering of Monascus purpureus during submerged fermentation via multi-omics approaches DOI Creative Commons
Song Zhang,

Chenyu Zhang,

Xinyi Liu

et al.

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 117108 - 117108

Published: Nov. 1, 2024

Language: Английский

Antimicrobial Activity of Probiotic Bacteria Isolated from Plants: A Review DOI Creative Commons
Anshul Sharma, Hae‐Jeung Lee

Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 495 - 495

Published: Feb. 4, 2025

Lactic acid bacteria (LAB) constitute a heterogeneous group of isolated from fermented foods, animals, plants, and mammalian guts, with many health-promoting properties. Probiotics antagonistic properties against human pathogens foodborne have garnered significant attention the scientific fraternity. A dedicated review focusing on plant-derived probiotic their has not been comprehensively reviewed. Thus, this aimed at providing an overview LAB isolates derived several unconventional sources such as fruits, seeds, fruit pulp, leaves, roots, vegetables, grasses, flowers antibacterial, antifungal, antiviral This paper reviewed antimicrobial different genera, Lactobacillus, Leuconostoc, Weissella, Enterococcus, Pediococcus, Bacillus, Fructobacillus, postbiotics, paraprobiotics. Several important mechanisms, including secretion bacteriocins, bacteriocin-like substances, reuterin, organic acids (lactic acetic), peptides, exopolysaccharides, hydrogen peroxide, attributed to actions pathogens. However, precise mode action is poorly understood; hence, further research should be conducted reveal detailed mechanisms. Finally, discusses summary future implications. Given significance, compounds can potentially exploited in food preservation safety or for medicinal applications after evaluating safety.

Language: Английский

Citations

3
Insights into Leuconostoc-clade as starters in Chinese paocai: Shaping microbial communities for rapid, safe, and flavor-preserving fermentation DOI

Xinyu Hu,

Meng‐Die Cheng,

Meng Zhang

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106410 - 106410

Published: March 1, 2025

Language: Английский

Citations

0
Preliminary exploration of the mechanisms underlying morphology engineering of Monascus purpureus during submerged fermentation via multi-omics approaches DOI Creative Commons
Song Zhang,

Chenyu Zhang,

Xinyi Liu

et al.

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 117108 - 117108

Published: Nov. 1, 2024

Language: Английский

Citations

0