Journal: Foods

Article Title: Lactic Acid Bacteria as the Green and Safe Food Preservatives: Their Mechanisms, Applications and Prospects

doi: 10.3390/foods15020241

Figure Lengend Snippet: The inhibitory mechanism of LAB on foodborne microorganisms.

Article Snippet: Similarly, Choi et al. demonstrated that LAB, including Lacticaseibacillus curvatus KCCM 43119, Leuconostoc mesenteroides KCCM 43060, Weissella cibaria KCTC 3746, and Weissella koreensis KCCM 41517, could almost completely prevent the growth of four foodborne pathogens ( Salmonella Enteritidis KCCM 12021, Salmonella Typhimurium KCTC 1925, Staphylococcus aureus KCCM 11335, and Escherichia coli O157:H7 ATCC 35150), increasing the inhibition ratio from 93% to 100% [ ].

Techniques:

Journal: Food Science and Biotechnology

Article Title: Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains

doi: 10.1007/s10068-023-01382-2

Figure Lengend Snippet: Viable counts of Bifidobacterium bifidum DSM and Lactobacillus helveticus CH5 in fermented goat’s milk developed by using different levels of carob molasses and different strains of probiotic bacteria during cold storage

Article Snippet: Lactobacillus helveticus CH5 was obtained from the Egyptian Microbial Culture Collection (EMCC) belonging to Cairo Microbial Resources Center (MIRCEN), Faculty of Agriculture, Ain Shams University, Egypt while Bifidobacterium bifidum DSMZ was kindly provided by Food Science and Human Nutrition Dept. (NUTBRO group), Faculty of Veterinary Sciences, University of Murcia, Spain.

Techniques: Bacteria

Journal: Food Science and Biotechnology

Article Title: Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains

doi: 10.1007/s10068-023-01382-2

Figure Lengend Snippet: Changes in TPC ( A ), DPPH ( B ), and FRAP ( C ) values of fermented goat’s milk developed by using different levels of carob molasses and different strains of probiotic bacteria during cold storage. Values are means ± SD of three independent replicates. Means with different superscripts are significantly different (p < 0.05). TPC total phenolic content, GAE gallic acid equivalent, DPPH 2, 2-diphenyl-1-picrylhydrazyl, FRAP Ferric Reducing Antioxidant Power. CB, CB2, CB4: fermented goat milk developed using B. bifidum and 0, 2, and 4% carob molasses. CH, CH2, and CH4: fermented goat milk developed using L. helveticus and 0, 2, and 4% carob molasses

Article Snippet: Lactobacillus helveticus CH5 was obtained from the Egyptian Microbial Culture Collection (EMCC) belonging to Cairo Microbial Resources Center (MIRCEN), Faculty of Agriculture, Ain Shams University, Egypt while Bifidobacterium bifidum DSMZ was kindly provided by Food Science and Human Nutrition Dept. (NUTBRO group), Faculty of Veterinary Sciences, University of Murcia, Spain.

Techniques: Bacteria