4.5 Article

A novel perspective for Lactobacillus reuteri cell-free supernatant: co-microencapsulation with propolis extracts

Related references

Note: Only part of the references are listed.
Article Biotechnology & Applied Microbiology

Growth inhibition of foodborne pathogens by co-microencapsulation of lactobacilli cell free and propolis extracts

Aykut Burgut

Summary: In this study, cell free extracts from Lactobacillus plantarum and Lactobacillus reuteri were microencapsulated with propolis extracts before spray drying. Morphological and chemical composition analyses were conducted, showing that the microencapsulated extracts had higher inhibition zones against foodborne pathogens.

JOURNAL OF FOOD SAFETY (2021)

Article Food Science & Technology

Use of probiotic microorganisms in the formulation of healthy meat products

Noeli Sirini et al.

Summary: The increasing demand for healthier meat products has driven the industry and technology sector to innovate with new functional meat products, with the addition of probiotics becoming an important strategy. However, production of probiotic meat products requires strict control to ensure real human health benefits.

CURRENT OPINION IN FOOD SCIENCE (2021)

Article Food Science & Technology

Inhibitory activity of Co-microencapsulation of cell free supernatant from Lactobacillus plantarum with propolis extracts towards fish spoilage bacteria

Esmeray Kuley et al.

Summary: The antibacterial properties of microencapsulated Lactobacillus plantarum cell-free supernatant (CFS) in combination with aqueous or ethanolic propolis extract at 1% concentration against fish spoilage bacteria were investigated. The study revealed that the co-microencapsulation of CFS obtained from L. plantarum with propolis extract, especially its aqueous extract, could potentially be used as antimicrobial agents to inhibit microbial growth in foods. The effects on fish spoilage bacteria varied depending on the bacterial species, with the highest antimicrobial activity observed against P. damselae and the lowest effects on P. mirabilis.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Effect of encapsulated Lactobacillus plantarum as probiotic on dry-sausages during chilled storage

Carlos Pasqualin Cavalheiro et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

Review Biology

Propolis as a novel antibacterial agent

Mohammed Saad Almuhayawi

SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2020)

Review Biology

Composition and functional properties of propolis (bee glue): A review

Syed Ishtiaq Anjum et al.

SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2019)

Article Food Science & Technology

A novel perspective for Lactobacillus reuteri: Nanoencapsulation to obtain functional fish fillets

Zafer Ceylan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Review Infectious Diseases

Food Safety through Natural Antimicrobials

Emiliano J. Quinto et al.

ANTIBIOTICS-BASEL (2019)

Review Chemistry, Medicinal

An overview of natural antimicrobials role in food

Aurelia Magdalena Pisoschi et al.

EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY (2018)

Article Food Science & Technology

A novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibers

Zafer Ceylan et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

Review Microbiology

Role of Lactobacillus reuteri in Human Health and Diseases

Qinghui Mu et al.

FRONTIERS IN MICROBIOLOGY (2018)

Review Food Science & Technology

Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit

Oladipupo Odunayo Olatunde et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)

Article Food Science & Technology

Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products

Esmeray Kuley et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

Article Multidisciplinary Sciences

Revisiting Greek Propolis: Chromatographic Analysis and Antioxidant Activity Study

Konstantinos M. Kasiotis et al.

PLOS ONE (2017)

Article Biochemistry & Molecular Biology

Biological properties of propolis extracts: Something new from an ancient product

Nada Zabaiou et al.

CHEMISTRY AND PHYSICS OF LIPIDS (2017)

Article Agriculture, Dairy & Animal Science

Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration

M. Hector Suarez et al.

REVISTA MVZ CORDOBA (2014)

Review Food Science & Technology

Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

J. A. Reis et al.

FOOD ENGINEERING REVIEWS (2012)

Article Dermatology

Systemic Contact Dermatitis from Propolis Ingestion

Eujin Cho et al.

ANNALS OF DERMATOLOGY (2011)

Review Food Science & Technology

Meat as a functional food with special reference to probiotic sausages

Muhammad Issa Khan et al.

FOOD RESEARCH INTERNATIONAL (2011)

Article Food Science & Technology

Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage

Francesca Valerio et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Article Biotechnology & Applied Microbiology

In vitro antimicrobial activity of a novel propolis formulation (Actichelated propolis)

L. Drago et al.

JOURNAL OF APPLIED MICROBIOLOGY (2007)

Article Plant Sciences

Chemical diversity of propolis and the problem of standardization

V Bankova

JOURNAL OF ETHNOPHARMACOLOGY (2005)

Article Chemistry, Physical

Supercritical antisolvent fractionation of propolis tincture

OJ Catchpole et al.

JOURNAL OF SUPERCRITICAL FLUIDS (2004)

Review Biochemical Research Methods

Fish spoilage bacteria - problems and solutions

L Gram et al.

CURRENT OPINION IN BIOTECHNOLOGY (2002)

Article Plant Sciences

Phenolic compounds from Brazilian propolis with pharmacological activities

MC Marcucci et al.

JOURNAL OF ETHNOPHARMACOLOGY (2001)