Results 31 to 40 of about 19,793 (213)

Study on Lacticaseibacillus casei TCS fermentation kinetic models and high-density culture strategy

Microbiology Spectrum
This study enhanced the production efficiency of Lacticaseibacillus casei TCS by optimizing medium composition and fermentation conditions for high-density culture.
Chen Chen, Tianyu Guo, Di Wu, Jingyan Shu, Ningwei Huang, Huaixiang Tian, Haiyan Yu, Chang Ge   +7 more
doaj   +4 more sources

Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis. [PDF]

Food Chem X
Zheng H, Jiang J, Huang C, Wang X, Hu P.
europepmc   +3 more sources

Potentially functional lactose-free ice cream with Lacticaseibacillus casei CSL3, ginger, and honey. [PDF]

Braz J Microbiol
To develop and characterize a functional lactose-free ice cream with added ginger and honey, evaluate the survival of Lacticaseibacillus casei CSL3 under frozen storage and the simulated gastrointestinal tract (GIT), as well as antioxidant activity and product acceptability.The survival of Lacticaseibacillus casei CSL3 was evaluated for 180 days, under
Massaut KB, Dos Santos Pereira E, Moreira AN, Padilha da Silva W, Fiorentini ÂM.   +4 more
europepmc   +4 more sources

Effects of <i>Lacticaseibacillus casei</i> Zhang addition on physicochemical properties and metabolomics of fermented camel milk during storage. [PDF]

Food Chem X
Lacticaseibacillus casei Zhang (L. casei Zhang) was used as an auxiliary starter culture to explore its application in camel milk fermentation. This study evaluated the effects of L. casei Zhang supplementation on viable cell count, acidity, texture, insulin-like growth factor 1 (IGF-1) retention, and metabolite profiles over a 21-day storage period. L.
Wang D, Wusigale, Li L, Bai L, Chen Y.
europepmc   +5 more sources

Lacticaseibacillus casei JS-2 from 'Jiangshui' Reduces Uric Acid and Modulates Gut Microbiota in Hyperuricemia. [PDF]

Foods
Lacticaseibacillus casei (JS-2) is a novel probiotic isolated from “Jiangshui”, a kind of traditional folk fermented food, which has a significant effect on hyperuricemia (HUA). In vitro experimental results showed that JS-2 has a high degradation ability and selectivity for uric acid (UA).
Wu J, Wang X, Aga L, Tang L, Tan S, Zhang D, Li H, Yang L, Zhang N, Su S, Xiao M, Min R, Li A, Wang X.   +13 more
europepmc   +5 more sources

Effect of alsD deletion and overexpression of nox and alsS on diacetyl and acetoin production by Lacticaseibacillus casei during milk fermentation [PDF]

Journal of Dairy Science, 2022
: Diacetyl and acetoin are key aroma components of fermented milk but are produced in low concentrations by starter cultures. In this study, we expressed NADH oxidase, acetolactate synthase, and inactivated acetolactate decarboxylase in ...
Huaixiang Tian, Yan Jing, Haiyan Yu, Juan Huang, Haibin Yuan, Xinman Lou, Bei Wang, Zhiyuan Xu, Chen Chen   +8 more
doaj   +2 more sources

Whole genome sequencing of Lacticaseibacillus casei KACC92338 strain with strong antioxidant activity, reveals genes and gene clusters of probiotic and antimicrobial potential. [PDF]

Front Microbiol
Lacticaseibacillus casei KACC92338 was originally isolated from Korean raw milk. The antioxidant activities and protective effect in vitro of this strain were evaluated extensively. The results showed that KACC92338 can tolerate hydrogen peroxide up to 2 
Kandasamy S, Lee KH, Yoo J, Yun J, Kang HB, Kim JE, Oh MH, Ham JS.   +7 more
europepmc   +2 more sources

Investigating the properties and antibacterial, antioxidant, and cytotoxicity activity of postbiotics derived from Lacticaseibacillus casei on various gastrointestinal pathogens in vitro and in food models. [PDF]

GMS Hyg Infect Control
Background: Postbiotics comprise soluble compounds freed from the structure of destroyed bacteria or created by living bacteria. Such byproducts provide the host with enhanced biological function as well as specific physiological consequences.
Asadi Z, Abbasi A, Ghaemi A, Montazeri EA, Akrami S.   +4 more
europepmc   +2 more sources

Probiotic Potential Lacticaseibacillus casei and Limosilactobacillus fermentum Strains Isolated from Dosa Batter Inhibit α-Glucosidase and α-Amylase Enzymes. [PDF]

Microorganisms, 2022
Fermented food plays a major role in gastrointestinal health, as well as possesses other health benefits, such as beneficiary effects in the management of diabetes. Probiotics are thought to be viable sources for enhancing the microbiome of the human gut.
Kumari V B C, Huligere SS, Shbeer AM, Ageel M, M K J, S JC, Ramu R.   +6 more
europepmc   +2 more sources

The Acid-Dependent and Independent Effects of Lactobacillus acidophilus CL1285, Lacticaseibacillus casei LBC80R, and Lacticaseibacillus rhamnosus CLR2 on Clostridioides difficile R20291 [PDF]

Probiotics and Antimicrobial Proteins, 2021
Clostridioides difficile infections (CDI) result from antibiotic use and cause severe diarrhea which is life threatening and costly. A specific probiotic containing Lactobacillus acidophilus CL1285, Lacticaseibacillus casei LBC80R, and Lacticaseibacillus
Diarra, Carine, Gunaratnam, Sathursha, Lacroix, Monique, Millette, Mathieu, Paquette, Patrick D, Ship, Noam   +5 more
core   +5 more sources