Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential DOI
Neslihan Ayağ, Eli̇f Daǧdemi̇r, Bülent Çetın

et al.

International Dairy Journal, Journal Year: 2024, Volume and Issue: 161, P. 106132 - 106132

Published: Nov. 7, 2024

Language: Английский

A review on probiotics and dietary bioactives: Insights on metabolic well-being, gut microbiota, and inflammatory responses DOI Creative Commons
Alice Njolke Mafe, Great Iruoghene Edo,

Osamah S. Majeed

et al.

Food Chemistry Advances, Journal Year: 2025, Volume and Issue: 6, P. 100919 - 100919

Published: Feb. 11, 2025

Language: Английский

Citations

6
Lactic acid bacteria: Nature, Characterization, Mode of action, Products and Applications DOI
Patrick Othuke Akpoghelie, Great Iruoghene Edo,

Ali B.M. Ali

et al.

Process Biochemistry, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 1, 2025

Language: Английский

Citations

3
Simultaneous Encapsulation of Probiotic Bacteria (Lactococcus lactis, and Lactiplantibacillus plantarum) in Calcium Alginate Hydrogels DOI Creative Commons
Marko Vinceković, Luna Maslov, Fabijan Oštarić

et al.

Gels, Journal Year: 2025, Volume and Issue: 11(1), P. 34 - 34

Published: Jan. 3, 2025

Encapsulation in alginate hydrogel microspheres is an effective method for protecting and improving the survival of lactic acid bacteria different environments. This research aims to expand knowledge about structure/property relationship calcium loaded with a mixture autochthonous probiotic (Lactococcus lactis Lactiplantibacillus plantarum). A novel formulation (FORMLAB) was prepared by ionic gelation molecular interactions between FORMLAB constituents, surface morphology, structure, swelling degree, release profile were characterized. The simultaneous encapsulation two bacterial cultures same compartment does not diminish their viability. binding ions cells creates favorable conditions propagation encapsulated bacteria. constituents are complex, involving mainly hydrogen bonds electrostatic interactions. With very high degree followed low crosslinking, covered diffusion through matrix allow delivery probiotics at right time. findings suggest that efficiently delivered from microspheres, offering promising applications development functional foods, especially cheese production.

Language: Английский

Citations

1
Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements DOI
Lei Chen, Cheng‐I Wei, Rui Liu

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 143091 - 143091

Published: Jan. 1, 2025

Language: Английский

Citations

1
Transforming Food for the Future: Precision Fermentation as a Key to Sustainability, Nutrition, and Health DOI
Titilayo Adenike Ajayeoba, Oluwatosin Ademola Ijabadeniyi

Published: Jan. 1, 2025

Language: Английский

Citations

1
Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese DOI Creative Commons
Mirjana Grujović, Katarina Marković,

Susana Morais

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(13), P. 2065 - 2065

Published: June 28, 2024

This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following isolation and identification LAB, safety aspects isolates were evaluated through tests for hemolytic activity antibiotic sensitivity. The selected then tested various technological properties, including growth in methylene blue, proteolytic activity, acidification, curd formation ability both pure enriched milk, diacetyl production, antagonistic against other biofilm ability. results indicated that Lactococcus spp., Lacticaseibacillus Lactiplantibacillus spp. did not exhibit α or β hemolysis, while enterococci displayed hemolysis. A higher number demonstrated sensitivity ampicillin, tetracycline, streptomycin, gentamicin vancomycin was strain-dependent. Based on evaluation paracasei M-1 plantarum C7-7, C7-8, C14-5 showed promising characteristics. Additionally, lactis subsp. strains C0-14 C21-8 emerged as candidates with notable properties. Notably, certain LAB properties profiles. These characteristics make them suitable use starter adjunct cultures goat’s milk cheese potentially enhancing quality well hygiene practices among small-scale dairy producers.

Language: Английский

Citations

4
Distribution characteristics and seasonal variation of microbial communities in powdered infant formula processing environment DOI
Lihan Wang,

Jingqi Cheng,

Runze Li

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115703 - 115703

Published: Jan. 8, 2025

Language: Английский

Citations

0
Isolation and identification of Lactococcus lactis M69 strain from local yogurt and evaluation of its probiotic, antimicrobial and safety properties DOI
Behrooz Alizadeh Behbahani, Mohammad Amin Mehrnia, Hossein Jooyandeh

et al.

Iṭṭilā’āt-i māhiyānah., Journal Year: 2025, Volume and Issue: 19(4), P. 35 - 47

Published: Jan. 1, 2025

Language: Английский

Citations

0
Metabolic interactions between Lactococcus lactis and commercial starter cultures enhances the quality and flavor of fermented milk DOI
Xinyu Guo,

Leilei Yu,

Yang Liu

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116403 - 116403

Published: April 1, 2025

Language: Английский

Citations

0
GABA, epigallocatechin gallate, tea, and the gut-brain axis DOI Creative Commons
Tina Hinton, Graham A.R. Johnston

Neurochemistry International, Journal Year: 2024, Volume and Issue: unknown, P. 105860 - 105860

Published: Sept. 1, 2024

Language: Английский

Citations

1