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Anna Letocha, Alicja Michalczyk, Paulina Ostrowska, Malgorzata Miastkowska and Elzbieta Sikora
Probiotic bacteria confer health benefits to their host, support the intestinal microbiome and fight antibiotic resistance. Probiotic products are used in the food and pharmaceutical industries and, in recent years, have become increasingly popular in th...
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Giulia Polizzi, Loriana Casalino, Marika Di Paolo, Alma Sardo, Valeria Vuoso, Carlos Manuel Franco and Raffaele Marrone
The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the effec...
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Divakar Dahiya and Poonam Singh Nigam
Dextran, a microbial metabolite of diverse molecular configurations, can be biosynthesized employing selected strains of characterized species of bacteria. Dextran molecules are secreted as an extracellular polysaccharide in the culture medium of the bac...
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Mariya Dushkova, Siyka Kodinova, Velichka Yanakieva, Apostol Simitchiev, Zapryana Denkova and Nikolay Menkov
In this experimental work, the microbiological, physicochemical, organoleptic, and rheological properties of yoghurts produced by ultrafiltered goat?s milk using two volume-reduction ratios and three probiotic starters were studied. It was established th...
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Agnieszka Makowska, Magdalena Zielinska-Dawidziak, Katarzyna Waszkowiak and Kamila Myszka
Wheat bread with the addition of fermented flax cake and lupine flour may be applied as a product for diabetic patients due to the high content of fiber, protein, and reduced content of starch.
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Andrea Butera, Elisa Folini, Saverio Cosola, Gianluca Russo, Andrea Scribante, Simone Gallo, Giulia Stablum, Giovanni Battista Menchini Fabris, Ugo Covani and Annamaria Genovesi
Introduction: Periodontitis is a multifactorial chronic inflammatory disease induced by a dysbiosis between the host and oral microbiota, which can compromise the host?s immune defenses and lead to the destruction of periodontal tissues. Despite the effi...
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Gennaro Salvatore Ponticelli, Marianna Gallo, Ilaria Cacciotti, Oliviero Giannini, Stefano Guarino, Andrea Budelli and Roberto Nigro
Modelling and predicting of the kinetics of microbial growth and metabolite production during the fermentation process for functional probiotics foods development play a key role in advancing and making such biotechnological processes suitable for large-...
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Muhammad Haseeb Raza, Muhammad Tahir, Shabana Naz, Ibrahim A. Alhidary, Rifat Ullah Khan, Caterina Losacco and Vincenzo Tufarelli
The availability of suitable feedstuffs for poultry nutrition is a significant challenge faced by the global poultry production industry. This issue has been exacerbated by the shift towards using grains for biofuel production, leading to a subsequent ri...
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Mihaela Dumitru, Nicoleta Aurelia Lefter, Mihaela Habeanu, Georgeta Ciurescu, Dan C. Vodnar, Simon Elemer, Ionut Sorescu, Sergiu Emil Georgescu and Andreea Dudu
Fourteen lactic acid bacteria (LAB) strains were isolated from the intestinal tract and feces of piglets. Among these isolates, only twelve were biochemically (API 50 CHL and ABIS online for bacterial identification) and genetically (16S rRNA sequencing)...
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Yuqi Wang, Mengrui Jie, Huining Zhang, Jia Yang and Meijuan Xu
The efficient removal of nitrate from industrial wastewater containing high concentrations of both sulfate and nitrate presents a major challenge in the field of water treatment. In this study, we investigated the use of an Upflow Anaerobic Sludge Blanke...
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