Probiotic isolates from unconventional sources: a review
P Sornplang, S Piyadeatsoontorn - Journal of animal science and …, 2016 - Springer
The use of probiotics for human and animal health is continuously increasing. The probiotics
used in humans commonly come from dairy foods, whereas the sources of probiotics used in …
used in humans commonly come from dairy foods, whereas the sources of probiotics used in …
Timely approaches to identify probiotic species of the genus Lactobacillus
SR Herbel, W Vahjen, LH Wieler, S Guenther - Gut Pathogens, 2013 - Springer
Over the past decades the use of probiotics in food has increased largely due to the
manufacturer's interest in placing “healthy” food on the market based on the consumer's …
manufacturer's interest in placing “healthy” food on the market based on the consumer's …
Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods
Introduction Dietary sources have an abundance of bacteria, mainly lactic acid bacteria
(LABs), which have long been regarded as probiotics in humans and animals. Lactic acid …
(LABs), which have long been regarded as probiotics in humans and animals. Lactic acid …
[HTML][HTML] Antifungal activity and identification of Lactobacilli, isolated from traditional dairy product “katak”
Filamentous moulds are the main spoilage microorganisms, responsible for significant
economic losses and several healthy risks in human food chain. The lactic acid bacteria …
economic losses and several healthy risks in human food chain. The lactic acid bacteria …
The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes
F Azizi, MB Habibi Najafi, MR Edalatian Dovom - Amb Express, 2017 - Springer
Lactobacilli, as the largest group of lactic acid bacteria, produce large amounts of
antimicrobial metabolites such as organic acids, fatty acids, ammonia, hydrogen peroxide …
antimicrobial metabolites such as organic acids, fatty acids, ammonia, hydrogen peroxide …
Shelf life of packaged sliced dry fermented sausage under different temperature
The aim of this study was to investigate the shelf-life of commercial sliced dry fermented
sausage during storage at different temperatures. Different laminate composition was used …
sausage during storage at different temperatures. Different laminate composition was used …
[PDF][PDF] Lactobacillus species as probiotics: isolation sources and health benefits
AM Al-Yami, AT Al-Mousa, SA Al-Otaibi… - J. Pure Appl …, 2022 - researchgate.net
Recently, the attention to exploring and applying probiotics has been increased. Probiotics
are living microscopic organisms that have valuable impacts on health when consumed in …
are living microscopic organisms that have valuable impacts on health when consumed in …
Chemical safety and quality attributes of dried sausage snacks stored in modified atmosphere
J Majcherczyk, I Maciejaszek… - International Journal of …, 2022 - Wiley Online Library
A sausage snack was produced by air blast drying of cottage sausage, and its safety and
quality were investigated during 10‐week storage period in a modified atmosphere (20 …
quality were investigated during 10‐week storage period in a modified atmosphere (20 …
Quality of traditionally produced Istrian sausage and identification of autochthonous lactic acid bacteria strains as potential functional starter cultures
Fermented sausages have been manufactured traditionally in the Mediterranean basin.
Istrian sausages are one of the many regionally specific products distinguished by the …
Istrian sausages are one of the many regionally specific products distinguished by the …
Identification of lactic acid bacteria in pork meat and pork meat products using SDS‐PAGE, 16 S rRNA gene sequencing and MALDI‐TOF mass spectrometry
Lactic acid bacteria (LAB) are major components of the microbial flora of packaged and
cured meats and can contribute to spoilage. Bacteriological analyses of the pork meat and …
cured meats and can contribute to spoilage. Bacteriological analyses of the pork meat and …