Lactic acid bacteria: Nature, Characterization, Mode of action, Products and Applications
Process Biochemistry,
Journal Year:
2025,
Volume and Issue:
unknown
Published: Feb. 1, 2025
Language: Английский
Chitosan and its derivatives: A novel approach to gut microbiota modulation and immune system enhancement
International Journal of Biological Macromolecules,
Journal Year:
2024,
Volume and Issue:
289, P. 138633 - 138633
Published: Dec. 13, 2024
Language: Английский
The Utilization of Biopolymer Hydrogels to Encapsulate and Protect Probiotics in Foods
Process Biochemistry,
Journal Year:
2025,
Volume and Issue:
unknown
Published: March 1, 2025
Language: Английский
From Bakery Leftovers to Brewing Sustainability: Fermentation of Spent Grain with Yarrowia lipolytica and Lactobacillus acidophilus
Sustainability,
Journal Year:
2025,
Volume and Issue:
17(2), P. 782 - 782
Published: Jan. 20, 2025
The
use
of
bakery
leftovers
as
a
substitute
for
malt
in
brewing
represents
sustainable
approach
that
reduces
costs
and
waste.
In
this
paper,
the
fermentation
brewer’s
spent
grain,
byproduct
beer
production,
is
integrated
with
non-conventional
yeasts
to
unlock
potential
beyond
common
Saccharomyces
species.
This
creates
circular
system
where
byproducts
are
efficiently
utilized,
fostering
sustainability
innovation
food
production.
study
assesses
fermentative
capabilities
yeast
Yarrowia
lipolytica
lactic
acid
bacterium
Lactobacillus
acidophilus
DSM
20079
on
from
old
wheat
bread
barley
malt.
Both
hydrolyzed
cell-wall-degrading
enzyme
complex
non-hydrolyzed
grain
were
evaluated
key
indicators
such
number
microbial
cells,
total
titratable
acidity,
pH,
reduced
sugar
content,
fatty
composition.
findings
reveal
effectively
fermented
without
prior
hydrolysis,
maintaining
balanced
profile.
combined
action
both
microorganisms
provided
optimal
outcomes,
offering
promising
valorizing
reducing
waste,
promoting
economy
industries.
Language: Английский
Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties
Food Science and Technology International,
Journal Year:
2025,
Volume and Issue:
unknown
Published: Feb. 2, 2025
The
growing
interest
in
plant-based
diets
is
driving
the
search
for
new
products,
including
alternatives
to
dairy
cheese.
aim
of
this
research
was
develop
a
recipe
and
technology
production
vegan
cheese,
then
characterize
physical,
mechanical
as
well
molecular
properties
obtained
products.
use
protein
isolated
from
potato
juice
seems
be
appropriate
due
nutritional
value
formed
product
environmental
benefits,
that
is,
waste
obtain
valuable
raw
material.
It
found
result
interaction
with
carbohydrates
fats,
hardness
viscosity
products
increase.
Moreover,
it
shown
one
tested
cheese
analogues,
which
contains
5%
protein,
12%
oil
25%
modified
starch,
optimal
analyzed
variant.
has
attractive
culinary
properties,
such
meltability;
therefore,
can
used
hot
dishes,
example,
alternative
pizza.
Language: Английский
Administration of Bifidobacterium animalis Subsp. lactis BLa80 and Lactobacillus acidophilus LA85 Improved Hyperglycemia and Modulated Gut Microbiota in Type 2 Diabetic Mice
Probiotics and Antimicrobial Proteins,
Journal Year:
2025,
Volume and Issue:
unknown
Published: May 6, 2025
Language: Английский
Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products
Frontiers in Chemistry,
Journal Year:
2024,
Volume and Issue:
12
Published: Nov. 26, 2024
Salami,
a
well-known
fermented
meat
product,
is
made
from
selected
ground
mixed
with
curing
agents
and
spices.
This
work
aimed
to
determine
the
viability
of
Language: Английский
Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro‐Biogenic Ice Cream
Food Science & Nutrition,
Journal Year:
2024,
Volume and Issue:
13(1)
Published: Dec. 1, 2024
ABSTRACT
Pro‐biogenic
is
a
recent
terminology
widely
used
for
products
that
combine
biogenic
materials
and
probiotics
which
has
made
progressive
improvement
in
new
era
of
research
on
functional
foods.
This
study
aimed
to
develop
ice
cream
with
Bacillus
coagulans
propolis
extract
(PE)
as
part
cream's
physiochemical
antioxidant
characteristics.
Five
probiotic
samples
were
prepared
using
different
levels
PE
powder
(0%,
0.2%,
0.4%,
0.6%,
0.8%
w/w),
the
physicochemical,
total
phenol
content
(TPC),
sensory
properties,
survival
examined.
The
found
did
not
significantly
impact
fat,
protein,
carbohydrate,
ash
content,
overrun,
melting
rate,
adhesiveness
cream,
but
increased
dry
matter,
apparent
viscosity,
hardness.
Adding
freeze‐storage
(
p
<
0.05)
reduced
pH
improved
TPC
activity.
containing
bacteria
extracts,
despite
their
darker
yellower
color,
acceptable
based
evaluation.
Furthermore,
appeared
be
limits
(10
7
CFU/g).
findings
indicated
pro‐biogenic
good
functionality
incorporating
aside
could
improve
characteristics
can
value‐added
ingredient
formulation
creams.
Language: Английский
Microbial Community, Fatty Acid Composition, and Health Potential of Horse Oil Fermented with Barley Nuruk
Jeong-Ha Lee,
No information about this author
Sung-Eun Bae,
No information about this author
Ho‐Min Kang
No information about this author
et al.
Fermentation,
Journal Year:
2024,
Volume and Issue:
11(1), P. 1 - 1
Published: Dec. 24, 2024
This
study
investigates
the
multifunctional
potential
of
horse
oil
fermented
with
barley
nuruk,
a
traditional
fermentation
starter,
focusing
on
its
α-glucosidase
inhibitory
activity
and
bioactive
applicability.
Gas
chromatography–tandem
mass
spectrometry
(GC-MS/MS)
revealed
significant
changes
in
fatty
acid
composition
during
fermentation,
oleic
amide
palmitic
remaining
stable
stearic
forming
prominently
by
day
10.
Molecular
docking
demonstrated
that
structures
play
key
role
inhibition
through
essential
hydrogen
bonding
interactions.
Next-generation
sequencing
(NGS)
analysis
showed
notable
reduction
pathogenic
bacteria,
such
as
Salmonella
enterica,
dominance
Lactobacillus
acidophilus
(95.2%)
The
increased
progressively
10
extract
surpassing
synthetic
inhibitor
acarbose,
highlighting
for
diabetes
management.
A
human
skin
primary
irritation
test
confirmed
hypoallergenic
nature
both
hexane-extracted
products,
ensuring
their
safety
topical
applications.
In
conclusion,
demonstrates
proven
safety,
positioning
it
promising
natural
resource
therapeutic
functional
product
development.
Further
studies
are
needed
clinical
validation
commercialization
management
related
Language: Английский