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Stress Response in Bifidobacteria

Microbiology and Molecular Biology Reviews, 2022
Bifidobacteria naturally inhabit diverse environments, including the gastrointestinal tracts of humans and animals. Members of the genus are of considerable scientific interest due to their beneficial effects on health and, hence, their potential to be used as probiotics.
Marie Schöpping   +2 more
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Ecology of the bifidobacteria

The American Journal of Clinical Nutrition, 1977
breast fed infants. These organisms are also found in the human adult intestine, vagina, and mouth, and in the alimentary tract of various kinds of animals. In the past much confusion existed regarding the taxonomy of the bifidobacteria, partly because of the incomplete methods .
T, Mitsuoka, C, Kaneuchi
openaire   +2 more sources

Lactoferrin and bifidobacteria

BioMetals, 2014
We herein summarized the effects of lactoferrin (LF) on bifidobacteria. Many in vitro studies previously reported the growth-promoting (bifidogenic) effects of LF on bifidobacteria. The involvement of bound iron, sugar chains, and LF peptides has been proposed in this bifidogenic mechanism.
Hirotsugu, Oda   +3 more
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Bifidobacteria and Bifidogenic Factors

Canadian Institute of Food Science and Technology Journal, 1990
Revue bibliographique sur les caracteristiques ecologiques et metaboliques des bifidobacteries, leur eventuelle activite antimicrobienne, anticancerigene, anticholesterolemique, les effets physiologiques des facteurs bifidogenes tels que les neosucres (fructooligosaccharides) et les utilisations des bifidobacteries dans les produits ...
Modler, H. W.   +2 more
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Taxonomy of Lactobacilli and Bifidobacteria.

Current issues in intestinal microbiology, 2005
Genera Lactobacillus and Bifidobacterium include a large number of species and strains exhibiting important properties in an applied context, especially in the area of food and probiotics. An updated list of species belonging to those two genera, their phylogenetic relationships and other relevant taxonomic information are reviewed in this paper.
FELIS, Giovanna, DELLAGLIO, Franco
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Resistance of Bifidobacteria Toward Antibiotics

2021
The genus Bifidobacterium constitutes one of the main groups of the human microbiota and some species have a long history of safe consumption supporting an excellent safety record. However, in the context of the increasing worldwide problems associate to the rise of pathogenic microorganisms with acquired resistance to antibiotics, the risk associated ...
Miguel, Gueimonde, Silvia, Arboleya
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Identification of Bifidobacteria by the Phosphoketolase Assay

2021
Bifidobacteria are commensal bacteria, which naturally colonize the gastrointestinal tract of a large number of animals, including humans, contributing to their health and well-being. An important taxonomic marker for the identification of members of the bifidobacterial group is the presence of the fructose-6-phosphate phosphoketolase (F6PPK) activity.
Modesto, Monica   +2 more
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Survival of bifidobacteria administered to calves

Folia Microbiologica, 2010
Twenty-five bifidobacteria were isolated from feces of calves. Isolates were identified, and their functional properties and antimicrobial activity were determined. From 10 strains with suitable properties rifampicin-resistant mutants (RRBs) were prepared and mixture of RRBs was administered to 2-d-old calves.
Vlková, E.   +6 more
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Bifidobacteria in the digestive tract of bumblebees

Anaerobe, 2010
Bifidobacteria and other bacterial groups (lactobacilli, facultative anaerobes, anaerobes) from the digestive tract of three bumblebee species (Bombus lucorum (34 samples), Bombus pascuorum (18 samples) and Bombus lapidarius (9 samples)) were enumerated and characterised. Counts of facultative anaerobic bacteria and lactobacilli (5.41+/-2.92 and 2.69+/-
Jirí, Killer   +5 more
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Classification of Bifidobacteria

2020
Bifidobacteria are Gram-positive, strictly anaerobic rods, which do not reduce nitrate; are nonspore-forming; do not produce catalase; and can ferment lactose, glucose, galactose, and fructose with the production of acetic and lactic acids in an approximate ratio of 1.5:1 without the evolution of gas.
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