Probiotics - Aneknowledge.com

Integrated Genomic and Phenotypic Analysis of Bacillus safensis LG01 Highlights Its Prospects in Biotechnology and Biocontrol.

Bacillus safensis LG01: A Newly Characterized Super-Strain Shows Huge Promise for Biocontrol and Probiotic Innovation

Discover the newly characterized Bacillus safensis LG01—an advanced microbial strain with strong antimicrobial activity, rich secondary metabolite pathways, and powerful probiotic potential. Learn how genomic and phenotypic analyses reveal its value for biotechnology, biocontrol, and sustainable agriculture.

Aneknowledge December 7, 2025

Effect of Dunaliella salina supplement on growth of probiotic bacteria and nutritional values of Kefir.

Agriculture Emerging Science Food Technology

Microalgae Boost: Dunaliella salina Enhances Kefir’s Probiotic Power and Nutrition

A new study in the Brazilian Journal of Microbiology reveals that adding Dunaliella salina, a nutrient-rich microalga, to kefir enhances probiotic growth, increases essential fatty acids like DHA and EPA, and boosts the drink’s nutritional value—while maintaining good taste and texture.

Aneknowledge October 24, 2025

Formulations of novel microbial medium from beetroot powder: a sustainable substitute for commercial Man-de-Rogosa Sharp agar (MRS) in cultivating lactic acid bacteria.

Agriculture Biochemistry Emerging Science

Beetroot-Based Medium Offers a Sustainable Alternative to Conventional Bacterial Growth Media

A new study demonstrates that beetroot powder can effectively replace traditional MRS agar for cultivating lactic acid bacteria, offering a low-cost, eco-friendly solution for sustainable microbiology.

Aneknowledge October 12, 2025

Fermentation process optimization of a bacteriostatic Bacillus coagulans based on response surface methodology.

Agriculture Emerging Science Environment

Optimized Fermentation Boosts Bacteriostatic Bacillus coagulans Yield 16-Fold

A new study in AMB Express (2025) reveals that fermentation optimization of a bacteriostatic Bacillus coagulans strain using response surface methodology increased spore yield 16-fold, providing a cost-effective alternative to antibiotics for livestock and food applications.

Aneknowledge October 12, 2025

Exopolysaccharides produced by lactic acid bacteria from kefir: production and optimization of cultivation conditions.

Emerging Science Food Technology Microbiology

Scientists optimize production of health-boosting exopolysaccharides from kefir bacteria

Researchers have isolated and optimized lactic acid bacteria from kefir capable of producing valuable exopolysaccharides (EPS). The optimized cultivation process more than doubled EPS yield, paving the way for sustainable production of natural biopolymers with applications in food, cosmetics, and medicine.

Aneknowledge October 9, 2025

Co-encapsulation of Lactobacillus acidophilus LA-5 and bioactive compounds from black carrot pomace by spray drying: in vitro release behavior, storage stability and physicochemical properties.

Agriculture Emerging Science Food Technology

Co-encapsulation of Probiotics and Black Carrot Bioactives Offers New Route to Functional Foods

Scientists have developed a novel co-encapsulation method combining Lactobacillus acidophilus LA-5 with bioactive compounds from black carrot pomace. The approach significantly improves probiotic survival and antioxidant stability, paving the way for next-generation functional foods.

Aneknowledge October 9, 2025

Pangenome Analysis and Genome-Guided Probiotic Evaluation of Cyclic Dipeptides Producing Levilactobacillus brevis DY55bre Strain from a Lactic Acid Fermented Shalgam to Assess Its Metabolic, Probiotic Potentials, and Cytotoxic Effects on Colorectal Cancer Cells.

Agriculture Emerging Science Environment

Unlocking the Probiotic and Anticancer Potential of Levilactobacillus brevis from Fermented Shalgam

Discover the probiotic and anticancer potential of Levilactobacillus brevis DY55bre from fermented shalgam. Learn how this strain shows promise for gut health, antimicrobial defense, and colorectal cancer therapy.

Aneknowledge October 6, 2025

Mitigating Virulence of Environmental Enterococcus faecalis Via Fermented Food-Derived Lactic Acid Bacteria.

Agriculture Biochemistry Emerging Science

Fermented Food-Derived Lactic Acid Bacteria Reduce Virulence of Enterococcus faecalis: A Natural Antimicrobial Strategy

Discover how lactic acid bacteria from fermented foods can reduce the virulence of environmental Enterococcus faecalis, offering a natural and eco-friendly antimicrobial strategy.

Aneknowledge October 3, 2025

Consumption of Traditional Sardinian Fermented Milk Promotes Changes in the Rat Gut Microbiota Composition and Functions

Agriculture Biochemistry Emerging Science

Traditional Sardinian Fermented Milk Boosts Gut Health by Reshaping Microbiota

Researchers show that Sardinia’s traditional fermented milk, casu axedu, enriches beneficial gut bacteria, enhances metabolism, and reduces inflammation in rats.

Aneknowledge October 3, 2025

Genomic Analysis, Safety Evaluation, and Incorporation of Probiotic Candidate Lactiplantibacillus plantarum Jb21-11 into an Ice Cream Formulation.

Emerging Science Food Technology Health

Revolutionizing Ice Cream: Probiotic Lactiplantibacillus plantarum Jb21-11 Adds Health Benefits and Creamy Texture

Discover how the probiotic Lactiplantibacillus plantarum Jb21-11 transforms low-fat ice cream into a functional food with enhanced health benefits, texture, and stability—without compromising taste or quality.

Aneknowledge September 29, 2025