Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages
Sign Up to like & getrecommendations! Published in 2020 at "Food Control"
DOI: 10.1016/j.foodcont.2019.106963
Abstract: Abstract Fermented foods and beverages are mainly consumed by the indigenous people of Africa and other developing countries. Traditional fermentation is an age-long means of preserving perishable foods especially when other methods of preservation are… read more here.
Keywords: indigenous fermented; fermented foods; foods beverages; bacteria yeasts ... See more keywords
Direct antimicrobial susceptibility tests of bacteria and yeasts from positive blood cultures by using serum separator gel tubes and MALDI-TOF MS.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of microbiological methods"
DOI: 10.1016/j.mimet.2018.12.011
Abstract: Early and appropriate antimicrobial treatment can effectively reduce the mortality rate caused by bloodstream infections (BSIs) and is critical for favorable patient outcomes. In general, >90% of positive blood cultures will show positive results within… read more here.
Keywords: blood cultures; serum separator; bacteria yeasts; positive blood ... See more keywords
Essential oil for the control of fungi, bacteria, yeasts and viruses in food: an overview.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2062588
Abstract: This review begins with a general introduction to essential oils (EO) and their relation to food and microorganisms. Classification and characteristics of EO, addressing the major compounds with antimicrobial action. Subsequently, the main microorganisms followed… read more here.
Keywords: food; essential oil; oil control; bacteria yeasts ... See more keywords
Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.969460
Abstract: Sourdough (SD) fermentation is a traditional biotechnological process used to improve the properties of baked goods. Nowadays, SD fermentation is studied for its potential health effects due to the presence of postbiotic-like components, which refer… read more here.
Keywords: postbiotic like; like components; health benefits; bacteria yeasts ... See more keywords