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Probiotics in Poultry Preharvest Food Safety: Historical Developments and Current Prospects
In the United States, the consumption of chicken and turkey continues to increase, and exports now constitute major sources of revenue for the...
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Antimicrobial and prebiotic activity of mannoproteins isolated from conventional and nonconventional yeast species—the study on selected microorganisms
Yeast mannoproteins are proposed as a paraprobiotics with antimicrobial and prebiotic properties. They can be used as biopreservatives in food and in...
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Production, Economics, and Marketing of Yeast Single Cell Protein
Increase in the world population living below the poverty line actuates the scientific community to find economic alternative to conventional...
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Adsorption of aflatoxin B1 by different antimycotoxin additives: bentonite, clinoptilolite, and beta-glucans extracted from yeast cell wall
The present study aims to evaluate and compare antimycotoxin additives (AMAs) composed of bentonite (AMA 1), clinoptilolite (AMA 2), and beta-glucans...
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Safety Assessment of Levilactobacillus brevis KU15006: A Comprehensive Analysis of its Phenotypic and Genotypic Properties
Levilactobacillus brevis KU15006, isolated from kimchi, exhibits pathogen-antagonistic and anti-diabetic activities; however, the safety of this...
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A review on the impact of physical, chemical, and novel treatments on the quality and microbial safety of fruits and vegetables
The sudden outbreak of the COVID-19 pandemic made people around the world more concerned about health and food safety. As a part of healthy diets,...
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Benzaldehyde acts as a behaviorally active component in brewer’s yeast protein powder which attracts B. dorsalis through olfaction
The Oriental fruit fly, Bactrocera dorsalis , is a significant pest that damages a variety of fruit crops. The effectiveness of chemical pesticides...
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Affinity Maturation of the Natural Ligand (B7-H6) for Natural Cytotoxicity Receptor NKp30 by Yeast Surface Display
In recent years, the development of bispecific antibodies (bsAbs) has experienced tremendous progress for disease treatment, and consequently, a...
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Brewer’s spent yeast replacement in carp diet leads to muscle biomass production, recycling, waste management and resource conservation
Brewer’s spent yeast (BSY) is among the most voluminous by-products generated in brewery industry that adds to the waste; however, smart utilization...
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Enhancement effect of carvacrol on yeast inactivation by mild pressure carbon dioxide
Saccharomyces cerevisiae is one of the common spoilage microorganisms in fruit juices. This paper investigated the influences of carvacrol on S....
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Genomic and Phenotypic Safety Assessment of Probiotic Bacillus coagulans Strain JBI-YZ6.3
Spore-forming Bacillus coagulans has been widely recognized as an important probiotic, which is commonly used in products for human consumption and...
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Contribution of yeast models to virus research
AbstractTime and again, yeast has proven to be a vital model system to understand various crucial basic biology questions. Studies related to viruses...
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Isolation and Characteristics of Extracellular Vesicles Produced by Probiotics: Yeast Saccharomyces boulardii CNCM I-745 and Bacterium Streptococcus salivarius K12
Numerous probiotic microorganisms have repeatedly been shown to produce nanometer-sized structures named extracellular vesicles (EVs). Recently, it...
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Edible Packaging as a Functional Carrier of Prebiotics, Probiotics, and Postbiotics to Boost Food Safety, Quality, and Shelf Life
The safety limitations of chemical preservatives led to an increasing trend among industries and customers toward preservative-free foods; hence, the...
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Biochemical effects of sodium benzoate, potassium sorbate and sodium nitrite on food spoilage yeast Saccharomyces cerevisiae
Food preservatives especially used to prevent microbiological spoilage in nutritional products are among the most indispensable additives. Here, the...
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Advanced Computational Tools for Enhanced Food Quality and Safety
Food quality and safety issues demand improved food-processing innovations to make the food supply chain safer with better traceability and...
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Beneficial Effects of Psychobiotic Bacteria, Cyanobacteria, Algae, and Modified Yeast in Various Food Industries
The exploration of microorganisms in various food and beverage industries has been established since time immemorial. They have been used extensively...
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Identification of non-Saccharomyces yeast strains isolated from local traditional sorghum beer produced in Abidjan district (Côte d’Ivoire) and their ability to carry out alcoholic fermentation
Studies on yeasts involved in traditional sorghum beer fermentation in several African countries revealed the presence of two groups: Saccharomyces ...
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Lyophilized yeast powder for adjuvant free thermostable vaccine delivery
Thermolabile nature of commercially available vaccines necessitates their storage, transportation, and dissemination under refrigerated condition....
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Metataxonomic sequencing to assess microbial safety of Turkish white cheeses
High-throughput sequencing has provided a way to monitor the large diversity of microorganisms in fermented foods that have complex microbiota. Up to...
