The goal of this work was to investigate the use selected starter cultures obtain a spelt-based sourdough bread with improved technological, sensory and shelf-life characteristics. Two consortia were set up, containing yeast strain (either commercial Saccharomyces cerevisiae or maltose-negative Kazachstania unispora strain) two strains Lactic Acid Bacteria (LAB), belonging Weissella cibaria Ped...

Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are side-stream malting and brewing industries. This study focuses on processing BRs into ingredients, using fermentation with five lactic acid bacteria (LAB) as valorisation technique. The strains used were Lactiplantibacillus plantarum FST 1.7, Lactobacillus amylovorus FST2.11, ...

In the present work, five hundred and sixty-seven isolates of lactic acid bacteria were recovered from raw bee pollen grains. All isolates were screened for their antagonistic activity against both Gram-positive and Gram-negative pathogenic bacteria. Neutralized supernatants of 54 lactic acid bacteria (LAB) cultures from 216 active isolates inhibited the growth of indicator bacteria. They were ...

This study investigated the effects of two bacteriocin-producing Lactiplantibacillus plantarum strains on fermentation, bacterial communities, and their functions alfalfa silage with dry matter (DM) contents 355 (moderate DM) 428 (high g/kg fresh weight. Before ensiling, was treated (1) distilled water (control), (2) commercial strain L. MTD/1, (3) ATCC14917, (4) LP1-4, ensiled for 3 d, 7 14 60...

OBJECTIVE Although the efficacy of Rubus coreanus (RC) byproducts as a feed additive has been recognized, its effects on intestinal microorganisms and the immune system are still unknown. METHODS Six-week-old male rats were treated with 0.5% RC (T1), 1.0% RC (T2), and 1.5% RC (T3) for 4 weeks. RESULTS We found that treatment with RC byproducts significantly increased the daily gain of body ...