A few novel strains of lactic acid bacteria were isolated from local foods, such as traditional Japanese pickles, in Niigata. We attempted to apply these food fermentation create new plant-based foods.Latilactobacillus sakei UONUMA (UONUMA-1, UONUMA-2, and UONUMA-3) pickles snow caverns the Uonuma region Niigata have potential for use biopreservation. Additionally, able reform flavor koji amaza...

Biopreservation is a promising technology for insuring safety of food. This study evaluated the anti-Salmonella potential 1450 dairy isolates from 54 genera, in conditions mimicking matrices, to find new bioprotective strains. Among screened isolates, 6.4% exhibited an antagonistic activity towards at least one two Salmonella Mbandaka and Montevideo reference Lactococcus sp. generated highest n...

Ensuring the microbiological safety of food products is a pressing global concern. With increasing resistance microorganisms to chemical agents and declining effectiveness synthetic preservatives, there growing need for alternative sources natural, bioactive compounds with antimicrobial activity. The incorporation probiotics plant extracts into formulations not only enriches foodstuffs phytoche...

A widely discussed topic in biological applications is the impact of the sample freezing process and the final holding and storage temperatures on the stability of biological samples. In order to preserve biological material in its optimal condition, a slow freezing process with storage temperatures held to the absolute practical minimum is essential. While these guidelines are generally recogn...