Results 11 to 20 of about 14,315 (240)
Expanding the genetic programmability of Lactiplantibacillus plantarum [PDF]
Microbial Biotechnology, 2023 Lactobacilli are ubiquitous in nature and symbiotically provide health benefits for countless organisms including humans, animals and plants. They are vital for the fermented food industry and are being extensively explored for healthcare applications ...
Blanch‐Asensio, Marc +3 more
core +8 more sources
Diversity of Lactiplantibacillus plantarum in Wild Fermented Food Niches [PDF]
FoodsThis study aimed to explore the genetic and functional diversity of Lactiplantibacillus plantarum (Lpb. plantarum) strains from wild fermented foods to identify traits that are useful for food innovation.
Coppola F. +8 more
core +6 more sources
Characterization of extracellular vesicles from Lactiplantibacillus plantarum [PDF]
Scientific Reports, 2022 AbstractWe investigated the characteristics and functionalities of extracellular vesicles (EVs) from Lactiplantibacillus plantarum (previously Lactobacillus plantarum) towards host immune cells. L. plantarum produces EVs that have a cytoplasmic membrane and contain cytoplasmic metabolites, membrane and cytoplasmic proteins, and small RNAs, but not ...
Atsushi Kurata +7 more
openaire +6 more sources
Lactiplantibacillus plantarum–Nomad and Ideal Probiotic [PDF]
Frontiers in Microbiology, 2021 Probiotics are increasingly recognized as capable of positively modulating several aspects of human health. There are numerous attributes that make an ideal probiotic. Lactiplantibacillus plantarum (Lp) exhibits an ecological and metabolic flexibility that allows it to thrive in a variety of environments.
Mario Fidanza +2 more
openaire +3 more sources
Butanol Tolerance of Lactiplantibacillus plantarum: A Transcriptome Study [PDF]
Genes, 2021 Biobutanol is a promising alternative fuel with impaired microbial production thanks to its toxicity. Lactiplantibacillus plantarum (L. plantarum) is among the few bacterial species that can naturally tolerate 3% (v/v) butanol. This study aims to identify the genetic factors involved in the butanol stress response of L.
Kaloyan Petrov +2 more
openaire +2 more sources
Strain diversity of plant-associated Lactiplantibacillus plantarum [PDF]
Microbial Biotechnology, 2021 Abstract The intraspecific phenotypic and genetic diversity of Lactiplantibacillus plantarum (formerly Lactobacillus plantarum ) was examined for five strains isolated from fermented olives and eight strains from cactus fruit, fermented tomatoes ...
Annabelle O. Yu +8 more
openaire +6 more sources
Lactiplantibacillus plantarum YG
, 2021 Published as part of Kang, Heeyoung, Kim, Haneul, Yi, Hana, Kim, Wonyong, Yoon, Jung-Hoon, Im, Wan-Taek, Kim, Myung Kyum, Seong, Chi Nam, Kim, Seung Bum, Cha, Chang-Jun & Joh, Che Ok Jeon and Kiseong, 2021, A report of 43 unrecorded bacterial species within the phyla Bacteroidetes and Firmicutes isolated from various sources from Korea in 2019, pp. 117-
Kang, Heeyoung +10 more
openaire +2 more sources
Journal of Agriculture and Food Research, 2022 One of the most promising aspects of lactic acid bacteria (LAB) in foodstuffs with probiotic characteristics is cholesterol-lowering action.
Md Zakirul Islam +7 more
doaj +1 more source
Foods, 2021 This study was carried out to develop a functional yogurt with inhibitory effects on angiotensin-converting enzyme (ACE) and antioxidant activity using various probiotic strains.
Eun-Deok Kim +3 more
doaj +1 more source
Fermentation, 2023 Lactic acid bacteria (LAB) form a group of bacteria to which most probiotics belong and are commonly found in fermented dairy products. Fermented foods and beverages are foods made through desired microbial growth and enzymatic conversions of food ...
Seyoum Gizachew +8 more
doaj +1 more source