4.7 Article

Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Biochemistry & Molecular Biology

Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products

Tariq Aziz et al.

Summary: This study reveals the important role of Lactiplantibacillus plantarum 13-3 in improving the condition of the human digestive system, enhancing immunity, and serving as a potential probiotic and bacteriocin-producing strain in food processing. The stability and quality of its genome have been assessed, and its probiotic-producing components, secondary metabolites, phage prediction sites, pathogenicity, and carbohydrate-producing enzymes have been analyzed computationally. The study demonstrates that L. plantarum 13-3 is nonpathogenic with various important functions and plays a significant role in food processing.

MOLECULES (2022)

Article Food Science & Technology

Enhancement of γ-aminobutyric acid (GABA) content in fermented milk by using Enterococcus faecium and Weissella confusa isolated from sourdough

Zahra Khanlari et al.

Summary: The study focused on developing GABA-enriched fermented milk using Enterococcus faecium and Weissella confusa, which showed higher GABA production when co-cultured with Lactococcus lactis. Co-culturing with a potent proteolytic strain enhanced GABA content significantly in the final product, indicating potential for novel functional dairy products.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

Article Biotechnology & Applied Microbiology

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

Miguel A. Mazorra-Manzano et al.

FERMENTATION-BASEL (2020)

Article Food Science & Technology

Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese

Susana C. Ribeiro et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Biotechnology & Applied Microbiology

Conjugated linoleic acid production from various substrates by probiotic Lactobacillus plantarum

Elaheh Sadat Hosseini et al.

ANNALS OF MICROBIOLOGY (2015)

Review Endocrinology & Metabolism

Health benefits of conjugated linoleic acid (CLA)

Kazunori Koba et al.

OBESITY RESEARCH & CLINICAL PRACTICE (2014)

Article Food Science & Technology

Microbial production of conjugated linoleic and linolenic acids in fermented foods: Technological bottlenecks

Lara Gorissen et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2012)

Review Food Science & Technology

Production of conjugated linoleic acid by food-grade bacteria: A review

Jose C. Andrade et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2012)

Article Agriculture, Dairy & Animal Science

Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey

Micaela Pescuma et al.

JOURNAL OF DAIRY RESEARCH (2012)

Article Food Science & Technology

Conjugated linoleic acid-producing enzymes: A bioinformatics study

Jamshid Farmani et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2010)

Review Food Science & Technology

Functional milks and dairy beverages

Barbaros H. Ozer et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2010)

Article Agriculture, Multidisciplinary

Production of cis-9,trans-11-Conjugated Linoleic Acid in Camelina Meal and Okara by an Oat-Assisted Microbial Process

Marjatta Vahvaselka et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Biotechnology & Applied Microbiology

Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk

C. P. Van Nieuwenhove et al.

LETTERS IN APPLIED MICROBIOLOGY (2007)

Article Agriculture, Multidisciplinary

Microbially safe utilization of non-inactivated oats (Avena sativa L.) for production of conjugated linoleic acid

M Vahvaselkä et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria

S Xu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Review Biotechnology & Applied Microbiology

Production of conjugated fatty acids by lactic acid bacteria

J Ogawa et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2005)

Article Biochemistry & Molecular Biology

Sourdough bread production with lactobacilli and S-cerevisiae isolated from sourdoughs

H Gül et al.

PROCESS BIOCHEMISTRY (2005)

Article Biochemistry & Molecular Biology

Proteolysis of ewe's caseins and whey proteins during fermentation of yogurt and storage.: Effect of the starters used

K El-Zahar et al.

JOURNAL OF FOOD BIOCHEMISTRY (2004)

Article Biotechnology & Applied Microbiology

Conjugated linoleic acid production from castor oil by Lactobacillus plantarum JCM 1551

A Ando et al.

ENZYME AND MICROBIAL TECHNOLOGY (2004)

Article Chemistry, Applied

Effect of lipid source on probiotic bacteria and conjugated linoleic acid formation in milk model systems

S Xu et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2004)

Article Biotechnology & Applied Microbiology

Effect of linoleic acid concentration on conjugated linoleic acid production by Butyrivibrio fibrisolvens A38

YJ Kim et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)