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Items: 1 to 20 of 117

1.
Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condiment
Zhendong Zhang, Huijun Zhao, Renzhi Zhu, Shaojing Cheng, Yuanqi Yu, Lan Xiang, Zhipan Xiang, Zhuang Guo, Yurong Wang
Food Chem X. 2024 Jun 30; 22: 101311. Published online 2024 Mar 19. doi: 10.1016/j.fochx.2024.101311
PMCID:
PMC10978482
AbstractArticlePDF–2.6M
2.
Annotated whole-genome sequences of fermentative and spoilage associated Bacilli and proteobacteria autochthonous to commercial cucumber fermentation
Clinton A. Page, Sheron Simpson, Ilenys M. Pérez-Díaz, Adam R. Rivers
Microbiol Resour Announc. 2024 Mar; 13(3): e00926-23. Published online 2024 Feb 1. doi: 10.1128/mra.00926-23
PMCID:
PMC10927673
AbstractArticlePDF–227K
3.
Comparison of the effects of probiotic strains (Lactobacillus gasseri, Lactiplantibacillus plantarum, Lactobacillus acidophilus, and Limosilactobacillus fermentum) isolated from human and food products on the immune response of CT26 tumor–bearing mice
Samaneh Hatami, Masoud Yavarmanesh, Mojtaba Sankian
Braz J Microbiol. 2023 Sep; 54(3): 2047–2062. Published online 2023 Jul 10. doi: 10.1007/s42770-023-01060-9
PMCID:
PMC10485204
AbstractArticlePDF–2.2M
4.
Evaluating the effects of direct‐fed microbial supplementation on the performance, milk quality and fatty acid of mid‐lactating dairy cows
Ali Kiani Asil, Tahereh Mohammadabadi, Morteza Chaji, Ehsan Direkvandi
Vet Med Sci. 2023 Sep; 9(5): 2212–2220. Published online 2023 Jul 7. doi: 10.1002/vms3.1180
PMCID:
PMC10508478
AbstractArticlePDF–238K
5.
Wide-genome selection of lactic acid bacteria harboring genes that promote the elimination of antinutritional factors
Hai-Ha-Thi Pham, Do-Hyung Kim, Thanh Luan Nguyen
Front Plant Sci. 2023; 14: 1145041. Published online 2023 Apr 26. doi: 10.3389/fpls.2023.1145041
PMCID:
PMC10171302
AbstractArticlePDF–2.8M
6.
Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols
Ivelina Vassileva, Vesselin Baev, Galina Yahubyan, Elena Apostolova-Kuzova, Angel Angelov, Miglena Koprinarova
Food Technol Biotechnol. 2023 Mar; 61(1): 138–147. doi: 10.17113/ftb.61.01.23.7796
PMCID:
PMC10187570
AbstractArticlePDF–885K
7.
Surface layer proteins in species of the family Lactobacillaceae
M. Mercedes Palomino, Mariana C. Allievi, Tania B. Gordillo, Sabrina S. Bockor, Joaquina Fina Martin, Sandra M. Ruzal
Microb Biotechnol. 2023 Jun; 16(6): 1232–1249. Published online 2023 Feb 8. doi: 10.1111/1751-7915.14230
PMCID:
PMC10221546
AbstractArticlePDF–4.9M
8.
Biochemical and Genomic Characterization of Two New Strains of Lacticaseibacillus paracasei Isolated from the Traditional Corn-Based Beverage of South Africa, Mahewu, and Their Comparison with Strains Isolated from Kefir Grains
Konstantin V. Moiseenko, Anna V. Begunova, Olga S. Savinova, Olga A. Glazunova, Irina V. Rozhkova, Tatyana V. Fedorova
Foods. 2023 Jan; 12(1): 223. Published online 2023 Jan 3. doi: 10.3390/foods12010223
PMCID:
PMC9818903
AbstractArticlePDF–3.3M
9.
Two sides of the same coin: Meta-analysis uncovered the potential benefits and risks of traditional fermented foods at a large geographical scale
Meng Xu, Shunyong Su, Zeng Zhang, Shuaiming Jiang, Jiachao Zhang, Yanqing Xu, Xiaosong Hu
Front Microbiol. 2022; 13: 1045096. Published online 2022 Nov 3. doi: 10.3389/fmicb.2022.1045096
PMCID:
PMC9668881
AbstractArticlePDF–7.3M
10.
Research Progress on the Correlation between the Intestinal Microbiota and Food Allergy
Hui Yang, Yezhi Qu, Yaran Gao, Shuyuan Sun, Rina Wu, Junrui Wu
Foods. 2022 Sep; 11(18): 2913. Published online 2022 Sep 19. doi: 10.3390/foods11182913
PMCID:
PMC9498665
AbstractArticlePDF–803K
11.
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages
Daniela Bassi, Giovanni Milani, Mireya Viviana Belloso Daza, Federica Barbieri, Chiara Montanari, Silvia Lorenzini, Vida Šimat, Fausto Gardini, Giulia Tabanelli
Foods. 2022 Sep; 11(18): 2776. Published online 2022 Sep 9. doi: 10.3390/foods11182776
PMCID:
PMC9497648
AbstractArticlePDF–689K
12.
Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits
Omar Pérez-Alvarado, Andrea Zepeda-Hernández, Luis Eduardo Garcia-Amezquita, Teresa Requena, Gabriel Vinderola, Tomás García-Cayuela
Front Microbiol. 2022; 13: 969460. Published online 2022 Sep 8. doi: 10.3389/fmicb.2022.969460
PMCID:
PMC9524358
AbstractArticlePDF–1.7M
13.
Safety Assessment Systems for Microbial Starters Derived from Fermented Foods
Sojeong Heo, Tao Kim, Hong-Eun Na, Gawon Lee, Jung-Hyun Park, Hee-Jung Park, Do-Won Jeong
J Microbiol Biotechnol. 2022 Oct 28; 32(10): 1219–1225. Published online 2022 Sep 6. doi: 10.4014/jmb.2207.07047
PMCID:
PMC9668083
AbstractArticlePDF–772K
14.
Physicochemical property, bacterial diversity, and volatile profile during ripening of naturally fermented dry mutton sausage produced from Jianzhou big-eared goat
Juan Chen, Ying Niu, Jie Wang, Ziyao Yang, Zijian Cai, Xiaofang Dao, Chengen Wang, Yong Wang, Yaqiu Lin
Front Microbiol. 2022; 13: 961117. Published online 2022 Sep 2. doi: 10.3389/fmicb.2022.961117
PMCID:
PMC9478030
AbstractArticlePDF–3.8M
15.
Lentilactobacillus buchneri domination during the fermentation of Japanese traditional fermented fish (funazushi)
Koichi Tanabe, Masaki Monguchi, Ryoga Inoue, Rio Zamami, Ryo Nakanishi, Ayano Manabe, Kaho Oe, Noriko Komatsuzaki, Jun Shima
Food Sci Nutr. 2022 Nov; 10(11): 4073–4079. Published online 2022 Jul 27. doi: 10.1002/fsn3.3002
PMCID:
PMC9632191
AbstractArticlePDF–842K
16.
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
Mariagrazia Molfetta, Etiele G. Morais, Luisa Barreira, Giovanni Luigi Bruno, Francesco Porcelli, Eric Dugat-Bony, Pascal Bonnarme, Fabio Minervini
Foods. 2022 Jul; 11(14): 2065. Published online 2022 Jul 12. doi: 10.3390/foods11142065
PMCID:
PMC9319875
AbstractArticlePDF–1.1M
17.
Probiotics: Symbiotic Relationship with the Animal Host
Elvia Guadalupe Melara, Mavir Carolina Avellaneda, Manuel Valdivié, Yaneisy García-Hernández, Roisbel Aroche, Yordan Martínez
Animals (Basel) 2022 Mar; 12(6): 719. Published online 2022 Mar 12. doi: 10.3390/ani12060719
PMCID:
PMC8944810
AbstractArticlePDF–461K
18.
Acids produced by lactobacilli inhibit the growth of commensal Lachnospiraceae and S24-7 bacteria
Emma J. E. Brownlie, Danica Chaharlangi, Erin Oi-Yan Wong, Deanna Kim, William Wiley Navarre
Gut Microbes. 2022; 14(1): 2046452. Published online 2022 Mar 10. doi: 10.1080/19490976.2022.2046452
PMCID:
PMC8920129
AbstractArticlePDF–3.4M
19.
Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products
Irene Martín, Alicia Rodríguez, Josué Delgado, Juan J. Córdoba
Foods. 2022 Feb; 11(4): 542. Published online 2022 Feb 14. doi: 10.3390/foods11040542
PMCID:
PMC8871320
AbstractArticlePDF–1.1M
20.
The microbiome of Chinese rice wine (Huangjiu)
Shufang Tian, Weizhu Zeng, Fang Fang, Jingwen Zhou, Guocheng Du
Curr Res Food Sci. 2022; 5: 325–335. Published online 2022 Jan 31. doi: 10.1016/j.crfs.2022.01.007
PMCID:
PMC8844729
AbstractArticlePDF–3.4M

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