نتائج البحث

Evaluation of textural, sensorial and shelf-life characteristics of bread produced with mung bean sourdough and saffron petal extract.

• Authors : rizi, Alireza Ziaee¹; Sadeghi, Alireza² ; Feizi, Hassan³

Subjects: *MUNG bean; *SAFFRON crocus; *AROMATIC plants

• Source: Journal of Food Science & Technology (2008-8787). Jun2024, Vol. 21 Issue 148, p141-153. 13p.

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Study protocol: The role of milk matrix lipids in programming the immunoreactivity of proteins derived from lactic acid bacteria.

• Authors : Ogrodowczyk, Anna Maria¹ (AUTHOR) ; Romaszko, Ewa² (AUTHOR)

• Source: PLoS ONE. 5/20/2024, Vol. 19 Issue 5, p1-17. 17p.

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The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana.

• Authors : Atter, Amy^1,2,3 (AUTHOR) ; Diaz, Maria³ (AUTHOR); Tano-Debrah, Kwaku² (AUTHOR)

Subjects: *LACTIC acid bacteria; *YEAST; *CANDIDA tropicalisGHANA

• Source: BMC Microbiology. 5/14/2024, Vol. 24 Issue 1, p1-17. 17p.

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Antimicrobial Activity, Genetic Relatedness, and Safety Assessment of Potential Probiotic Lactic Acid Bacteria Isolated from a Rearing Tank of Rotifers (Brachionus plicatilis) Used as Live Feed in Fish Larviculture.

• Authors : Contente, Diogo¹ (AUTHOR) ; Díaz-Formoso, Lara¹ (AUTHOR) ; Feito, Javier¹ (AUTHOR)

• Source: Animals (2076-2615). May2024, Vol. 14 Issue 11, p1415. 16p.

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Genotypic and Phenotypic Characteristics of Lactic Acid Bacteria Associated with Forage Plants in the Native Grassland of Western Inner Mongolia and Their Application for Alfalfa Silage Fermentation.

• Authors : Li, Wenlong¹ (AUTHOR) ; Li, Feng¹ (AUTHOR) ; Zhang, Chen¹ (AUTHOR)

• Source: Animals (2076-2615). May2024, Vol. 14 Issue 11, p1394. 17p.

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Development of Shelf Life for Labaneh Using Protective Cultures of L. paracasei and Propionibacterium freudenreichii subsp. shermanii.

• Authors : HADDAD, MOAWIYA¹ ; BANI-HANI, NABEEI²

Subjects: *YOGURT; *PROPIONIBACTERIUM; *LACTIC acid bacteriaJORDAN

• Source: International Journal of Food Studies. May2024, Vol. 13, p90-97. 9p.

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Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation.

• Authors : Paula, Vanessa B.^1,2 (AUTHOR) ; Dias, Luís G.^2,3 (AUTHOR) ; Estevinho, Letícia M.^2,3 (AUTHOR)

Subjects: *PROPOLIS; *ARRAIGNMENT; *METHYLCELLULOSE

• Source: Molecules. May2024, Vol. 29 Issue 9, p1941. 25p.

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Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Allium hirtifolium Boiss) and probiotic bacteria.

• Authors : Vahdat, Farahnaz¹ (AUTHOR); Mehdizadeh, Tooraj² (AUTHOR) ; Kazemeini, Hamidreza¹ (AUTHOR)

Subjects: *YOGURT; *LACTOBACILLUS acidophilus; *LACTIC acid bacteria

• Source: Food Science & Nutrition. May2024, Vol. 12 Issue 5, p3653-3662. 10p.

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Trends and challenges for the application of probiotic lactic acid bacteria in functional foods.

• Authors : Sousa Silva, Aline¹; Neves Casarotti, Sabrina²; Barretto Penna, Ana Lúcia³

Subjects: *LACTIC acid bacteria; *PROBIOTICS; *FUNCTIONAL foods

• Source: Ciência Rural. 2024, Vol. 54 Issue 5, p1-13. 13p.

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Antibacterial potential of lactic acid bacteria isolated from raw cow milk in Sylhet district, Bangladesh: A molecular approach.

• Authors : Asha, Mashuka Nahida¹ (AUTHOR); Chowdhury, Md. Shahidur Rahman¹ (AUTHOR); Hossain, Hemayet² (AUTHOR)

• Source: Veterinary Medicine & Science. May2024, Vol. 10 Issue 3, p1-10. 10p.

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