Results 171 to 180 of about 704,757 (338)

Effect of surgical antimicrobial prophylaxis duration for colic surgery on complications and resistome

open access: yesEquine Veterinary Journal, EarlyView.
Abstract Background Based on human studies, surgical antimicrobial (AMD) prophylaxis (SAP) beyond 24 h is unnecessary and potentially detrimental. Objective To compare clinical and microbiological outcomes in patients receiving 24‐ or 72‐h of SAP for colic surgery. Study Design Prospective randomised clinical trial.
Louise L. Southwood   +6 more
wiley   +1 more source

Bacteriocins, a New Generation of Sustainable Alternatives to Antibacterial Agents in Primary Food Production Systems. [PDF]

open access: yesMolecules
Meskhi B   +10 more
europepmc   +1 more source

Bioengineered Isoflavone–Probiotic Functional Foods for Sustainable Modulation of Metabolic and Reproductive Health in PCOS

open access: yesFood Bioengineering, EarlyView.
Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi   +4 more
wiley   +1 more source

Isolation and Probiotic Functions of <i>Bacillus subtilis</i> and Its Inhibitory Effects on Colitis. [PDF]

open access: yesBiology (Basel)
Guan N   +11 more
europepmc   +1 more source

Biosurfactant production by Bacillus subtilis using corn steep liquor as culture medium [PDF]

open access: gold, 2015
Eduardo J. Gudiña   +4 more
openalex   +1 more source

Enhanced production of iturin A by strengthening fatty acid synthesis modules in Bacillus amyloliquefaciens

open access: gold, 2022
Lin Gao   +10 more
openalex   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

open access: yesFood Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob   +3 more
wiley   +1 more source

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