In Vitro Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Yunnan De’ang Pickled Tea
Sign Up to like & getrecommendations! Published in 2018 at "Probiotics and Antimicrobial Proteins"
DOI: 10.1007/s12602-018-9395-x
Abstract: This study aimed to investigate the probiotic potential of lactic acid bacteria (LAB) strains isolated from De’ang pickled tea, a traditional food consumed by the De’ang nationality of Yunnan, China. Twenty-six LAB strains isolated from… read more here.
Keywords: probiotic potential; pickled tea; ang pickled; potential lactic ... See more keywords
Efficiency of dairy strains of lactic acid bacteria to bind bisphenol A in phosphate buffer saline
Sign Up to like & getrecommendations! Published in 2017 at "Food Control"
DOI: 10.1016/j.foodcont.2016.10.039
Abstract: Abstract Bisphenol A (BPA) is an endocrine disruptor widely used in plastics and resin for food packaging. BPA migration to foods is believed to be a major source of human exposure of BPA. Lactic acid… read more here.
Keywords: bpa; phosphate buffer; lab strains; solution ... See more keywords
Diversity of isolated lactic acid bacteria in Ya'an sourdoughs and evaluation of their exopolysaccharide production characteristics
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.04.061
Abstract: Abstract The lactic acid bacterial diversity of wheat sourdoughs collected in Ya'an city, Sichuan province was investigated by culture-dependent methods combined with 16S rRNA gene sequencing, and the exopolysaccharide (EPS) production characteristics of ropy lactic… read more here.
Keywords: lab strains; production characteristics; diversity; lactic acid ... See more keywords
Detoxification of cancerogenic compounds by lactic acid bacteria strains
Sign Up to like & getrecommendations! Published in 2018 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2017.1339665
Abstract: ABSTRACT Carcinogens in food are an important issue that threat people’s health right now. Lactic acid bacteria (LAB) strains as well-known probiotics have shown numerous perspectives in being used as a good food additive to… read more here.
Keywords: cancerogenic compounds; lab strains; acid bacteria; food ... See more keywords
Redefining methods for augmenting lactic acid bacteria robustness and phenyllactic acid biocatalysis: Integration valorizes simplicity.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2141681
Abstract: The production of phenyllactic acid (PLA) has been reported by several researchers, but so far, no mention has been made of augmented PLA production using an orchestrated assembly of simple techniques integrated to improve lactic… read more here.
Keywords: pla; phenyllactic acid; lab strains; acid bacteria ... See more keywords
Probiotics counteract the expression of hepatic profibrotic genes via the attenuation of TGF-β/SMAD signaling and autophagy in hepatic stellate cells
Sign Up to like & getrecommendations! Published in 2022 at "PLoS ONE"
DOI: 10.1371/journal.pone.0262767
Abstract: Hepatic fibrosis is caused by the increased accumulation and improper degradation of extracellular matrix (ECM) proteins in the liver. Hepatic stellate cells (HSCs) activation is a key process in initiating hepatic fibrosis and can be… read more here.
Keywords: stellate cells; lab strains; expression; hepatic stellate ... See more keywords
Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of dairy science"
DOI: 10.3168/jds.2019-17092
Abstract: Raw milk contains wide microbial diversity, composed mainly of lactic acid bacteria (LAB), which are used as probiotics in both human and animal husbandry. We isolated, characterized, and evaluated LAB from indigenous Bangladeshi raw milk… read more here.
Keywords: milk; lab strains; raw milk; acid bacteria ... See more keywords
Antagonistic Activities and Probiotic Potential of Lactic Acid Bacteria Derived From a Plant-Based Fermented Food
Sign Up to like & getrecommendations! Published in 2018 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2018.01963
Abstract: In this study, antagonistic activities and probiotic potential of lactic acid bacteria (LAB) derived from a plant-based fermented food, kimchi, were demonstrated. The cell free supernatants (CFS) from Lactobacillus curvatus KCCM 43119, Leuconostoc mesenteroides KCCM… read more here.
Keywords: probiotic potential; pathogenic bacteria; lab strains; activities probiotic ... See more keywords
Context-dependent differences in the functional responses of Lactobacillaceae strains to fermentable sugars
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.949932
Abstract: Lactobacillaceae are Gram-positive rods, facultative anaerobes, and belong to the lactic acid bacteria (LAB) that frequently serve as probiotics. We systematically compared five LAB strains for the effects of different carbohydrates on their free-living and… read more here.
Keywords: dependent differences; lab strains; functional responses; differences functional ... See more keywords
Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10122916
Abstract: Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a viable alternative for adding value to industrial tomatoes unsuitable for processing and left in large quantities in the fields. Fermentation… read more here.
Keywords: unripe green; lab; selection autochthonous; green tomato ... See more keywords
Bacteriocin-Producing Lactic Acid Bacteria Strains with Antimicrobial Activity Screened from Bamei Pig Feces
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11050709
Abstract: Lactic acid bacteria (LAB), which are characterized by producing various functional metabolites, including antioxidants, organic acids, and antimicrobial compounds, are widely used in the food industry to improve gut health and prevent the growth of… read more here.
Keywords: pig; lab; lab strains; acid bacteria ... See more keywords