Exploring the Evolution and Diverse Applications of Immobilized Glucose Oxidase: A Comprehensive Review by G. Sreenivasulu, R.Ramakoteswara Rao

“…The glucose oxidase enzyme (GOx), also known as notatin (EC number 1.1.3.4), functions as an oxidoreductase that facilitates the oxidation of glucose to hydrogen peroxide and D-glucono-δ-lactone. This lactone then spontaneously converts to gluconic acid while concurrently generating hydrogen peroxide. …”
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Autochthonous Starter Effect on Microbiological, Physicochemical Characteristics, and Fatty Acids Content of Moroccan Goat’s Milk Cheese During Ripening by Said Zantar, Yousra Zantar, Mohamed Benicha, Amin Laglaoui, Ouiam EL GALIOU, Mounir Hassani Zerrouk

“…Four types of cheese were made from pasteurized goat's milk (batch A: control cheese prepared without the addition of ferment, batch B: made with a commercial ferment, batch C: L. lactis subs. Lactis + L. paracasei, and batch D: L. lactis diacetylactis + L. lactis lactis supsp lactis.). …”
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Genetic aspects of lactase deficiency in indigenous populations of Siberia by B. A. Malyarchuk

“…The ability to metabolize lactose in adulthood is associated with the persistence of lactase enzyme activity. …”
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Screening and Whole-Genome Sequencing Analysis of Fructofuranose-Metabolizing Lactiplantibacillus plantarum 19M03 by SUN Daqing, QI He, DI Ziqing, GE Xianglin, HONG Qingping, DU Xinrui, YAO Yuxi, LI Hongfei

“…This study was conducted to investigate the mechanism of fructan metabolism in lactic acid bacteria in order to develop low-fructan fermented foods. …”
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Prebiotic ability of musa balbisiana colla stems on the growth of Pediococcus acidilactici in vitro and probiotic encapsulation by Singapurwa Ni Made Ayu Suardani, Candra I Putu, Semariyani A.A. Made, Nursini Ni Wayan, Kusumaningsih Purwaningtyas, Jiwantara Gusti Ngurah Oka, Djelantik Sang Ayu Made Agung Prasetiawati

“…The test results showed that the biocapsulation contained 2.7 x 103 cfu/gram of lactic acid bacteria. This shows that the bioencapsulation process of lactic acid bacteria was successful. …”
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Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum by Ronghao Chen, Wenxue Chen, Haiming Chen, Guanfei Zhang, Weijun Chen

“…Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. …”
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Mechanistic study of the effect of a high-salt diet on the intestinal barrier by Li Chen, Junrui Tang, Yanglin Xia, Jie Wang, Li-na Xia

“…Additionally, serum D-lactic acid, SIgA, β-defensin, and colonic tissue cytokines were measured using ELISA. …”
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Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar by Yanfang Wu, Jing Liu, Dantong Liu, Mengle Xia, Jia Song, Kai Liang, Chaochun Li, Yu Zheng, Min Wang

“…The topology properties analysis found that Lactobacillus was the key role with robust metabolic control of vinegar fermentation ecosystem and acetic acid and lactic acid were the main metabolites with feedback regulation in microbial metabolism of SAV. …”
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Genome-wide transcriptomics revealed carbon source-mediated gamma-aminobutyric acid (GABA) production in a probiotic, Lactiplantibacillus pentosus 9D3 by Nachon Raethong, Pitakthai Chamtim, Roypim Thananusak, Kanyawee Whanmek, Chalat Santivarangkna

“…., glucose, sucrose, and lactose, notably sugar phosphotransferase systems (PTS) (11 genes), indicating carbon source-mediated transcriptional change patterns in L. pentosus 9D3. …”
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Identifikasi Bakteri Escherichia Coli pada Air Minum Isi Ulang yang Diproduksi Depot Air Minum Isi Ulang di Kecamatan Padang Selatan by Fathoni Afif, Erly ., Endrinaldi .

“…Penelitian mikrobiologi air menggunakan metode Most Probable Number (MPN) yang terdiri dari presumptive test dengan menggunakan media Lactose Broth (LB) dengan metode 3 tabung, confirmative test dengan menggunakan media Brillian Green Lactose Broth (BGLB), complete test dengan menggunakan media endo agar, dan tes identifikasi dengan menggunakan media uji biokimia. …”
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Lesson studies y desarrollo profesional docente: estudio de un caso by Noemí PEÑA TRAPERO

“…En la presente investigación sobre una maestra que participa en un grupo basado en esta modalidad de formación, esta estrategia metodológica se ha manifestado como un instrumento valioso, puesto que ayuda a promover la reflexión y el cuestionamiento crítico de creencias, hábitos y emociones habitualmente implícitas.…”
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EVALUACIÓN in vitro DE Lactobacillus gasseri CON CARACTERÍSTICAS PROBIÓTICAS SOBRE Staphylococcus aureus by H. Jurado-Gámez, I. Fajardo-Argoti, A. Rodríguez-Caicedo

“…Materialesy métodos: se evaluó la susceptibilidad de ambas cepas a diferentes antibióticos; el efectode inhibición de L. gasseri y su sobrenadante sobre S. aureus; el crecimiento de la cepaláctica a diferentes pH, temperaturas, sales biliares y bilis bovina; se estableció la cinéticade fermentación y en ella se determinó conteo de microorganismos viables en placa,pH, consumo de azúcar, consumo de proteína y porcentaje de ácido láctico; medianteHPLC-DAD se determinaron péptidos y ácido láctico; y en el caso de aminoácidos en elsobrenadante, se determinó mediante HPLC-PDA. …”
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FATORES ASSOCIADOS À OSTEOPOROSE EM PESSOAS IDOSAS EM UM CENTRO DE REFERÊNCIA by Thomaz de Figueiredo Braga Colares, Ana Carolina Bromenschenkel Vasconcelos, Luciana Colares Maia, Antônio Prates Caldeira, Luiza Augusta Rosa Rossi-Barbosa

“…Não foram identificadas associações com variáveis relacionadas aos hábitos de vida. …”
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The Lipodystrophy Syndrome in HIV-Infected Children under Antiretroviral Therapy: A First Report from the Central Africa by Honoré Kalombayi Tshamala, Loukia Aketi, Pierre Manianga Tshibassu, Mathilde Bothale Ekila, Eric Musalu Mafuta, Patrick Kalambayi Kayembe, Michel Ntetani Aloni, Joseph Diayisu Shiku

“…Lipohypertrophy, hypercholesterolemia, and lactic acidosis emerge as a frequent metabolic disorders due to ARV therapy.…”
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Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages by Felix Kwashie Madilo, Angela Parry-Hanson Kunadu, Kwaku Tano-Debrah, Firibu Kwesi Saalia, Unathi Kolanisi

“…Acetobacter, Pseudomonas, Klebsiella, Weissella, Achromobacter, Flavobacterium, Micrococcus, and Bacillus dominated other microbial genera. The involvement of lactic acid bacteria contributed to the safety and extension of the shelf life of the final products. …”
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Ensiling characteristics of prickly pear (opuntia-ficus indica) rejects with and without molasses for animal feed by L El Hajji, H Azzouzi, M Achchoub, K Elfazazi, S Salmaoui

“…Also, the 10% concentration has the highest number of lactic acid bacteria. The number of yeast and total aerobic mesophiles decreased continuously during silage. …”
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Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees by Haocheng Lu, Binhao Cheng, Yibin Lan, Changqing Duan, Fei He

“…The concentrations of guaiacol, syringol, trans-isoeugenol, furfural alcohol, vanilla, cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones. …”
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The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins by Souraya Sakoui, Reda Derdak, Fatimazahra Jouga, Amal Dagni, Oana Lelia Pop, Dan Cristian Vodnar, Bernadette-Emőke Teleky, Maria Simona Chis, Carmen Rodica Pop, Laura Stan, Floricuta Ranga, Ramona Suharoschi, Abdelaziz Soukri, Bouchra El Khalfi

“…As a result, there is a renewed interest in the fermentation of gluten-free cereals with lactic acid bacteria, which is associated with an improvement in the final baked goods. …”
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Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina) by Noelia Z. Palavecino Prpich, Marcela P. Castro, María E. Cayré, Oscar A. Garro, Graciela M. Vignolo

“…Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. …”
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Normas e demais orientações para publicação no periódico REVES: Template by Wagner dos Reis Marques Araújo, Roberta Ferreira Coelho de Andrade, Aldair Oliveira de Andrade, Antonio Marcos de Oliveira Siqueira

“…Usar o arquivo de modelo reduzirá substancialmente o tempo para concluir a edição e publicação de manuscritos aceitos. Em caso de alguma dificuldade ou problema, entre em contato com o Escritório Editorial por meio do email: reves.journal@ufv.br.  …”
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