lactic acid bacteria – Page 2

Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems

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Mold and fungal toxins spoil food and threaten human health, costing billions globally. While chemical preservatives work, many consumers want natural alternatives. Lactic acid bacteria (the same organisms used in yogurt production) produce natural antimicrobial compounds that can prevent mold growth and neutralize harmful toxins, offering a safer, more natural way to keep food fresh longer.

Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage

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Eastern European fermented foods like sauerkraut, kefir, and kvass have been part of traditional diets for centuries and contain special compounds created during fermentation that may support heart health, digestion, and immunity. These foods provide beneficial bacteria and other active molecules that research suggests could help reduce inflammation and improve metabolic health, though more human studies are needed to fully understand their effects.

Effects of Ganoderma lucidum Powder on the Growth Performance, Immune Organ Weights, Cecal Microbiology, Serum Immunoglobulins, and Tibia Minerals of Broiler Chickens

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Researchers tested whether powdered Ganoderma lucidum mushroom could replace antibiotic growth promoters in chicken farming. The study found that adding 0.2% mushroom powder to chicken feed improved weight gain and feed efficiency similar to antibiotics, while also promoting beneficial gut bacteria. The mushroom powder was safe and did not cause any disease, making it a promising natural alternative to antibiotics in poultry production.

Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky Gut

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Researchers tested whether eight natural ingredients commonly used to treat leaky gut would affect the beneficial bacteria used to make yogurt. They found that ingredients like marshmallow root, licorice root, and slippery elm bark not only didn’t harm the yogurt bacteria but actually made them more resistant to stomach acid and bile. This means these ingredients could be safely added to yogurt to boost both the probiotic bacteria and the gut-healing properties of the product.

Synbiotic microencapsulation of Lactiplantibacillus plantarum-lentinan for enhanced growth in broilers

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Researchers developed a special protective coating for beneficial bacteria called L. plantarum mixed with lentinan from mushrooms. This mixture helps chickens grow better and stay healthier by improving their digestion and fighting harmful bacteria. When the coated bacteria reach the chicken’s intestines, they release their beneficial properties, improving growth rate and immune function without using antibiotics.

Biopreservation of Hericium erinaceus By-Products via Lactic Acid Fermentation: Effects on Functional and Technological Properties

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This study shows how a natural fermentation process using beneficial bacteria can transform lion’s mane mushroom waste into a healthier food ingredient. The fermentation makes the mushrooms safer by eliminating spoilage organisms, increases their antioxidant power by up to 31%, and prevents the buildup of potentially harmful compounds. This approach offers a sustainable solution for mushroom producers to reduce waste while creating valuable functional food ingredients.

Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt

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Researchers developed a method to turn soybean whey (a waste product from tofu and soybean protein production) into delicious plant-based yogurt. By removing salt through electrodialysis and concentrating the whey, then fermenting it with yogurt bacteria, they eliminated the unpleasant beany flavors and harmful compounds that make raw soybean products unappetizing. The resulting yogurt has a creamy texture, pleasant flavor, and better nutrition compared to untreated soybean whey, offering an environmentally friendly way to use agricultural byproducts.

Antagonistic Potential of Agro-Industrial Byproduct–Derived Lactic Acid Bacteria Against Mycotoxigenic Aspergillus flavus and Fusarium verticillioides

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Researchers discovered that certain lactic acid bacteria found in food waste products can effectively prevent the growth of harmful fungi and block the production of dangerous mycotoxins. These bacteria work through multiple mechanisms including acidification and production of protective compounds. The findings suggest these natural bacteria could be used as safe, sustainable alternatives to chemical fungicides in food preservation and safety.

Biocontrol Potential of a Mango-Derived Weissella paramesenteroides and Its Application in Managing Strawberry Postharvest Disease

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Researchers discovered that a beneficial bacteria called Weissella paramesenteroides, naturally found on mango surfaces, can protect strawberries from fungal spoilage. This bacteria works by releasing special aromatic compounds (VOCs) into the air that kill disease-causing fungi without direct contact. When used in strawberry storage boxes, this biocontrol method reduced fruit disease from 70% to 35%, offering a safer, natural alternative to synthetic fungicides.

The Benefits and Applications of Lactobacillus plantarum in Food and Health: A Narrative Review

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Lactobacillus plantarum is a beneficial bacterium commonly found in fermented foods like yogurt and cheese that acts as a natural probiotic. It can help preserve food, improve flavor, and boost health by supporting digestion, strengthening immunity, and reducing inflammation. Research shows it may help with weight management, blood sugar control, and mental health, making it valuable for both the food industry and medical applications.

Research Keyword: lactic acid bacteria