Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs

Effects of Different Solid‐state Fermentation Ratios of S. cerevisiae and L. plantarum on Physico‐chemical Properties of Wheat Bran and the Quality of Whole Wheat Bread

(2021) Duqin Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Recent advances in the application of probiotic yeasts, particularly Saccharomyces, as an adjuvant therapy in the management of cancer with focus on colorectal cancer

(2021) Roshanak Sambrani et al.   MOLECULAR BIOLOGY REPORTS

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

(2021) Maria L. Marco et al.   Nature Reviews Gastroenterology & Hepatology

Probiotic potential of γ-aminobutyric acid (GABA)–producing yeast and its influence on the quality of cheese

(2021) Shan Li et al.   JOURNAL OF DAIRY SCIENCE

Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy

(2021) Marwa Scharinger et al.   Foods

Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains

(2021) Luciana De Vero et al.   Microorganisms

Large Genetic Intraspecific Diversity of Autochthonous Lactic Acid Bacteria and Yeasts Isolated from PDO Tuscan Bread Sourdough

(2020) Michela Palla et al.   Applied Sciences-Basel

Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

(2020) Alice Agarbati et al.   Foods

In vitro Interaction of Pseudomonas aeruginosa Biofilms With Human Peripheral Blood Mononuclear Cells

(2020) Esingül Kaya et al.   Frontiers in Cellular and Infection Microbiology

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

(2020) Michela Palla et al.   Scientific Reports

Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids

(2020) Giuseppe Annunziata et al.   Foods

Thirty years of knowledge on sourdough fermentation: A systematic review

(2020) Kashika Arora et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods

(2019) Aline Galvão Tavares Menezes et al.   Probiotics and Antimicrobial Proteins

Impact of fermentation conditions on the production of bioactive compounds with anticancer, anti-inflammatory and antioxidant properties in kombucha tea extracts

(2019) Silvia Alejandra Villarreal-Soto et al.   PROCESS BIOCHEMISTRY

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

(2019) Francesca Melini et al.   Nutrients

Exploitation of autochthonous Tuscan sourdough yeasts as potential starters

(2018) Michela Palla et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The chemical profiling of fatty acids during the brewing process

(2018) Jana Olšovská et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Assessment of yeasts for apple juice fermentation and production of cider volatile compounds

(2018) Marilinda Lorenzini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biotechnological potential of yeasts in functional food industry

(2018) Amit Kumar Rai et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Colon Bioaccessibility and Antioxidant Activity of White, Green and Black Tea Polyphenols Extract after In Vitro Simulated Gastrointestinal Digestion

(2018) Giuseppe Annunziata et al.   Nutrients

Phytases of Probiotic Bacteria: Characteristics and Beneficial Aspects

(2017) P Priyodip et al.   INDIAN JOURNAL OF MICROBIOLOGY

Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast

(2017) Ana Luiza Freire et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production

(2017) M. Arevalo-Villena et al.   JOURNAL OF APPLIED MICROBIOLOGY

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

(2017) Dinesh Kumar Dahiya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

In vitro screening of Kluyveromyces strains isolated from Fiore Sardo cheese for potential use as probiotics

(2017) Maria Elisabetta Fadda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sourdough volatile compounds and their contribution to bread: A review

(2017) Cécile Pétel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Raw meat based diet influences faecal microbiome and end products of fermentation in healthy dogs

(2016) Misa Sandri et al.   BMC Veterinary Research

Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt

(2016) Ru Jia et al.   JOURNAL OF DAIRY SCIENCE

Characterization of Organic Acids and Phenolic Compounds of Cereal Vinegars and Fruit Vinegars in China

(2016) Mengmeng Ren et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Conjugated Linoleic Acid: Potential Health Benefits as a Functional Food Ingredient

(2016) Jun Ho Kim et al.   Annual Review of Food Science and Technology

Probiotic yeast Kluyveromyces marxianus CIDCA 8154 shows anti-inflammatory and anti-oxidative stress properties in in vivo models

(2016) D.E. Romanin et al.   Beneficial Microbes

Functional Properties of Microorganisms in Fermented Foods

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

Characterization of potentially probiotic lactic acid bacteria isolated from olives: Evaluation of short chain fatty acids production and analysis of the extracellular proteome

(2015) Alessandro Pessione et al.   FOOD RESEARCH INTERNATIONAL

Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods

(2015) Hatice Şanlidere Aloğlu et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation

(2015) Mohammad N. Rezaei et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Short-chain fatty acids produced by synbiotic mixtures in skim milk differentially regulate proliferation and cytokine production in peripheral blood mononuclear cells

(2015) M. Asarat et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products

(2015) O.R. Ogunremi et al.   JOURNAL OF APPLIED MICROBIOLOGY

Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk

(2014) Clemencia Chaves-López et al.   FOOD MICROBIOLOGY

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

(2013) M. Mele et al.   Animal

Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

(2013) Brenna A. Black et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Bacterial Production of Conjugated Linoleic and Linolenic Acid in Foods: A Technological Challenge

(2013) Lara Gorissen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties

(2013) Vinay B. Jayaram et al.   FOOD CHEMISTRY

Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products

(2013) Marianne Perricone et al.   FOOD MICROBIOLOGY

Yeasts from kefir grains: isolation, identification, and probiotic characterization

(2013) Gabriela Diosma et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Implication of Conjugated Linoleic Acid (CLA) in Human Health

(2012) Allison Dilzer et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Production of conjugated linoleic acid by food-grade bacteria: A review

(2012) JOSÉ C ANDRADE et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Method for Screening of Bacterial Strains Biosynthesizing Specific Conjugated Linoleic Acid Isomers

(2012) Xiaohua Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Earliest evidence for cheese making in the sixth millennium bc in northern Europe

(2012) Mélanie Salque et al.   NATURE

Effects of conjugated linoleic acid isomers on monocyte, macrophage and foam cell phenotype in atherosclerosis

(2012) Declan Mooney et al.   PROSTAGLANDINS & OTHER LIPID MEDIATORS

Production of conjugated linoleic acids by Lactobacillus plantarum strains isolated from naturally fermented Chinese pickles

(2011) Pei Liu et al.   Journal of Zhejiang University-SCIENCE B

Biological effects of propionic acid in humans; metabolism, potential applications and underlying mechanisms

(2010) Sa'ad H. Al-Lahham et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS

Beneficial Effects of Probiotic and Food Borne Yeasts on Human Health

(2010) Saloomeh Moslehi-Jenabian et al.   Nutrients

Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough

(2009) Chonggang Zhang et al.   FOOD MICROBIOLOGY

Selective production ofcis-9,trans-11 isomer of conjugated linoleic acid fromtrans-vaccenic acid methyl ester byDelacroixia coronata

(2009) A. Ando et al.   JOURNAL OF APPLIED MICROBIOLOGY

Properties and biotechnological methods to produce lipids containing conjugated linoleic acid

(2008) Marek Adamczak et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Ileal brake: A sensible food target for appetite control. A review

(2008) P.W.J. Maljaars et al.   PHYSIOLOGY & BEHAVIOR

Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation

(2007) Pablo Álvarez-Martín et al.   FOOD CONTROL

BOARD-INVITED REVIEW: Recent advances in biohydrogenation of unsaturated fatty acids within the rumen microbial ecosystem1

(2007) T. C. Jenkins et al.   JOURNAL OF ANIMAL SCIENCE