Postbiotic nanoparticles (postbiotics-NPs): a novel strategy for providing probiotics' health advantages through food consumption.

In recent years, the term "postbiotics" has become increasingly popular in food microbiology, food science, and commercial products. This importance has been raised due to the safety issues associated with live bacterial cells. Postbiotics are defined as bioactive substances of probiotics.

Conjugated linoleic acid strengthens the apoptotic effect of cisplatin in A549 cells.

One of the chemotherapeutic agents widely used in the treatment of non-small cell lung cancer (NSCLC) is cisplatin. However, the resistance of cancer cells to cisplatin and additionally serious side effects from cisplatin limit its use. Conjugated linoleic acid (CLA) has been shown to suppress the development of carcinogenesis in vitro and in vivo studies and has antitumoral activity in many cancers.

Multifunctional potentials of lactic acid bacterial isolates from Turkish traditional fermented foods.

This study aimed to isolate LAB strains with antimicrobial activity that can be used as bio-protective agents, from yogurt, pickle, and cheese samples, which are Turkish traditional fermented foods, and to reveal the potential probiotic properties of these isolates with antimicrobial activity. In addition, it was aimed for the first time to examine the potential and uniqueness of these domestic and local traditional fermented foods. In the study, a total of 682 LAB isolates from Turkish traditional fermented samples were isolated.

Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough.

The aim of this research was to investigate the antifungal potential of lactic acid bacteria (LAB) isolated from Turkish spontaneous sourdough collected in summer and winter seasons from 25 different small bakeries in Trabzon, Giresun, Ordu, and Samsun. Lactic acid bacteria (933 isolates) were screened for inhibition of three common food spoilage molds (Aspergillus flavus, Aspergillus niger, and Penicillium expansum). Eight LAB isolates identified as Weissella cibaria 908, Lactiplantibacillus plantarum subsp.

Production of volatiles relation to bread aroma in flour-based fermentation with yeast.

The aim of this study is to produce a bread aroma mixture in flour-based fermentation that can potentially be added in bread dough forming after selection of yeast strains and optimization of the fermentation conditions. S. cerevisiae PFC121 produced bread aroma compounds in higher amounts compared to other 20 strains.