Loredana Baffoni

TL;DR: Although antioxidant activity was higher in black and green kombucha compared to rooibos, the latter showed an important effect on the recovery of oxidative damage on fibroblast cell lines against oxidative stress, which makes rooIBos leaves interesting for the preparation of a fermented beverage with health benefits.

TL;DR: B. longum PCB 133, possessing interesting probiotic properties and a marked anti-Campylobacteria activity both in vitro and in vivo, is an excellent candidate for being employed as additives to feed for poultry for the reduction of food-borne campylobacteriosis in humans.

TL;DR: This review is focused on the use of protective and probiotic cultures as “natural” intervention measures to control and prevent the transmission of pathogens along the food chain and on the most used technologies to produce these cultures at the large scale.

TL;DR: This study allowed to highlight the positive effect of the synbiotic approach for C. jejuni reduction in broiler chickens, which is of fundamental importance for the safety of poultry meat consumers.

TL;DR: The obtained results show the favourable effect of applied microbial strains on bee health and productivity, in particular if strains of bee origin are used, however, it is actually not yet possible to conclude whether this strategy will ever work.