The potential use of Ligilactobacillus salivarius-derived bacteriocin for the control of L.
monocytogenes was investigated. The purpose of the study was to explore the antibacterial …

Ligilactobacillus salivarius is a lactic acid bacterium exhibiting several health benefits.
However, it is sensitive to freeze-drying and storage in the dried state, thus limiting its …

The present study investigated Spirulina (Arthrospira platensis) protein isolate (SPI) for its
ability to preserve the biological activity of L. rhamnosus GG (LGG) cells under diverse …

Functional microbiome development has steadily increased; with this, the viability of
microbial strains must be maintained not only after the manufacturing process but also at the …

This work reports on the influence of plant seed gum (PSG) from alfalfa (Medicago sativa L.)
and flaxseed (Linum usitatissimum L.) on cryogels based on sodium caseinate (NaCas) …

Abstract Layer-by-Layer (LbL) self-assembly encapsulation is a promising technology for the
protection and delivery of lactic acid bacteria. However, laboratory-scale encapsulation is …

Lactobacillus delbrueckii subsp. bulgaricus and Lactiplantibacillus plantarum are two lactic
acid bacteria (LAB) widely used in the food industry. The objective of this work was to assess …

Oligosaccharides, well-known for their prebiotic properties, are reported as promising
protective carbohydrates for ensuring the long-term stability of dried lactic acid bacteria and …

Chickpeas and lentils contain prebiotic carbohydrates, including galacto-oligosaccharides
(GOS), that confer health benefits but can also lead to undesirable effects like bloating and …

Preserving microbial ecosystems obtained from traditional cheese-making processes is
crucial to safeguarding the biodiversity of microbial cheese communities and thus ensuring …