39,315 results on '"lactic acid bacteria"'
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2. Multifunctional Lactiplantibacillus plantarum SQ1 from Baijiu Daqu: Application of histamine degradation and probiotic potential in yogurt production
3. Supplementation with heat-sterilized Lactobacillus crispatus strain KT-11 stimulates the T cell–related immune function of healthy Japanese adults: A pilot randomized, placebo-controlled, double-blind, parallel-group study
4. Screening of mixed lactic acid bacteria starter and exploring the sources of flavor substances in co-fermentation of Flammulina velutipes with different vegetables
5. Impact of spatial heterogeneity on fermentation characteristics of cereal vinegar: A comparison of manual and mechanical methods
6. Selecting of lactic acid bacteria from traditionally fermented food and their application in functional raspberry fermented beverage
7. Response mechanisms of lactic acid bacteria under environmental stress and their application in the food industry
8. Unraveling the color evolution and metabolic pathways of pelargonidin-3-O-glucoside during lactic acid fermentation of the strawberry juice color simulation system: A novel perspective through untargeted metabolomics
9. Production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in Limosilactobacillus fermentum strains
10. Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein- and polyphenol-rich matrices
11. Isolation, characterization and antibiotic resistance of lactic acid bacteria from dairy and seafood sources
12. Pulsed electric field assisted mixed bacteria to efficiently control biogenic amines in air-dried goose
13. Production, characterization and bio-functional properties of multi-functional peptides from fermented plant-based foods: A review
14. Effect of enzymatic hydrolysis on flavor enhancement of yogurt fermented by lactic acid bacteria in egg white
15. Identification and characterization of a circular bacteriocin, garvicin SC, a novel garvicin ML variant, produced by Lactococcus garvieae ABG0038
16. Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology
17. Exploring the fermentation of bean by-products as a source of antimicrobials
18. Lactobacillus plantarum isolated from kimchi, a Korean fermented food, attenuates imiquimod-induced psoriasis in mice
19. Integrated biotechnological process based on submerged fermentation and sonotrode extraction as a valuable strategy to obtain phenolic enriched extracts from moringa leaves
20. Transcriptome analyses of mRNA and circular RNA reveal dietary supplementation with freeze-dried Lactiplantibacillus plantarum primes immune memory of Whiteleg shrimp (Penaeus vannamei) against pathogens
21. Lactic acid bacteria reduce polystyrene micro- and nanoplastics-induced toxicity through their bio-binding capacity and gut environment repair ability
22. Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread
23. Fermented pomegranate juice enriched with pomegranate seed oil ameliorates metabolic disorders associated with a high-fat diet in C57BL/6 mice
24. Microbial and Sensory Characteristics of Traditional Watery Kimchi (Dongchimi) Fortified with Probiotics
25. Soymilk yogurt prepared using Pediococcus pentosaceus TOKAI 759m ameliorates cognitive function through gut microbiota modulation in high-fat diet mice
26. Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry
27. Microbial bioprotection: An opportunity to improve safety and quality of meat products in a sustainable way
28. A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria
29. Co-culturing Bifidobacterium animalis ssp. lactis with Lactobacillus helveticus accelerates its growth and fermentation in milk through metabolic interactions
30. Novel lactic acid bacteria with anti-hyperglycaemic properties: In vitro screening and probiotic assessment
31. Screen and characteristics of lactic acid bacteria with the ability to modulate energy metabolism and degrade uric acid
32. Insights into the molecular mechanisms of microbial agent fermentation on the formation of sensory quality in air-dried geese via metabolomics
33. Impact of a biological anti-mycotoxin feed additive on aflatoxin milk transfer, performance, and biomarkers of liver and renal function in Jersey cows
34. The protective effect of freezing temperatures on different lactic acid bacteria and its mechanism
35. Effect of fructooligosaccharides in full-hydrated lactic acid bacteria membrane models during thermal stress: A molecular simulation study
36. Sequestration of aflatoxin B1 by lactic acid bacteria: Role of binding and biotransformation
37. Bench scale Layer-by-Layer microencapasulation of Lactiplantibacillus plantarum WCFS1
38. Mixed fermentation of lactic acid bacteria and sourdough on quality and storage characteristics of steamed bun
39. Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice
40. Innovative enhancement of flavor profiles and functional metabolites composition in Pandanus amaryllifolius through lactic acid bacteria fermentation
41. Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite process
42. Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life
43. Inactivation kinetics of dairy phages using photocatalytic paint under diverse environmental conditions and radiation sources
44. Metabolic profile and antioxidant properties of grape juice subjected to long-fermentation with Lactiplantibacillus plantarum strain isolated from traditional pickled vegetables
45. Flavor compound profiles and enhancement strategies in the kimchi-making process
46. Screening of bile salt hydrolase-producing lactic acid bacteria and evaluation of cholesterol-lowering activity in vitro
47. Protective effect of a cocktail of lactic acid bacteria on DSS-induced ulcerative colitis via activating the TGR5/PKA pathway
48. Lactic acid bacteria in fermented dairy foods: Gamma-aminobutyric acid (GABA) production and its therapeutic implications
49. A probiotic Lacticaseibacillus paracacei isolate from traditional Chinese fermented mung bean juice capable of alleviating oxidative stress in colorectal cells
50. Bioconversion of sugar beet molasses into functional exopolysaccharides by beet juice-derived lactic acid bacteria
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