Study of the probiotic properties of Lacticaseibacillus casei subsp. casei NCIM 5752 and the optimization of whey-based media for the production of its biomass using response surface methodology. [PDF]
3 BiotechNanjaiah M, Rastogi NK, Devappa S.
europepmc +2 more sources
Probiotic Characteristics and Safety Assessment of Lacticaseibacillus casei KGC1201 Isolated from Panax ginseng. [PDF]
J Microbiol Biotechnol, 2023 Panax ginseng is one of the most important herbal medicinal plants consumed as health functional food and can be fermented to achieve better efficacy. Lacticaseibacillus, one of the representative genera among lactic acid bacteria (LAB), has also been used as a probiotic material for health functional foods due to its beneficial effects on the human ...
Lee YS +6 more
europepmc +3 more sources
Lacticaseibacillus casei CNCM I-5663 supplementation maintained muscle mass in a model of frail rodents. [PDF]
Front Nutr, 2022 The aim of this study was to identify a probiotic-based strategy for maintaining muscle anabolism in the elderly. In previous research, we found that individuals experiencing short bowel syndrome (SBS) after an intestinal resection displayed beneficial metabolic adjustments that were mediated by their gut microbes.
Giron M +9 more
europepmc +6 more sources
Lacticaseibacillus casei AMBR2 Restores Airway Epithelial Integrity in Chronic Rhinosinusitis With Nasal Polyps. [PDF]
Allergy Asthma Immunol Res, 2021 A defective epithelial barrier has been demonstrated in chronic rhinosinusitis with nasal polyps (CRSwNP). Lactobacilli are shown to restore epithelial barrier defects in gastrointestinal disorders, but their effect on the airway epithelial barrier is unknown.
Martens K +9 more
europepmc +5 more sources
Effect of thermization of dahi on post fermentation acidification during refrigerated storage [PDF]
Journal of Veterinary and Animal Sciences, 2023 Post fermentation acidification is defined as the development of acidity past the desired level of fermentation or acid development. Effect of thermization at 65oC for different periods (30 sec, 60 sec, 2 min and 5 min) on post fermentation acidification
K. Raj Silpa +5 more
doaj +1 more source
Health-promoting properties of lacticaseibacillus paracasei: A focus on kefir isolates and exopolysaccharide-producing strains [PDF]
, 2021 Among artisanal fermented beverages, kefir (fermented milk drink) and water kefir (fermented nondairy beverage) are of special interest because their grains can be considered natural reservoirs of safe and potentially probiotic strains. In the last years,
Abraham, Analia Graciela +3 more
core +2 more sources
Studio dell’attività di Lacticaseibacillus casei come agente antigonfiore in formaggi a latte crudo
Scienza e Tecnica Lattiero Casearia, 2022 Giulia Di Filippo +4 more
openalex +3 more sources
The influence of probiotics on gastrointestinal tract infections among children attending childcare : a systematic review and meta-analysis [PDF]
, 2022 Current literature related to the impact of probiotics on the incidence of gastrointestinal tract infections (GITIs) has shown mixed results and no systematic review available with pooled analysis exists.
Ahmad, Hafiz, Peck, Blake, Terry, Daniel
core +2 more sources
Molecules, 2023 Recently, increasing attention has been focused on developing new products based on goat’s milk. Consumers positively perceive fermented goat’s milk products as health-promoting due to their nutritional value, digestibility, and potential source of ...
Kamil Szopa +2 more
doaj +1 more source