Results 151 to 160 of about 81,410 (341)
Quinate metabolism by lactobacilli [PDF]
G C, Whiting, R A, Coggins
openaire +2 more sources
Enterococci are opportunistic pathogens notorious for causing a variety of infections. While both Enterococcus faecalis and Lactobacillus crispatus are commensal residents of the vaginal tract, the molecular mechanisms that enable E.
Ling Ning Lam +3 more
doaj +1 more source
Abstract The intestinal microbiome plays a pivotal role in maintaining host health through its involvement in gastrointestinal, immune, and central nervous system (CNS) functions. Recent evidence underscores the bidirectional communication between the microbiota, the gut, and the brain and the impact of this axis on neurological diseases, including ...
Teresa Ravizza +4 more
wiley +1 more source
Culture media for lactobacilli cultivation are used for their growth and reproduction in laboratory conditions, as well as in the production of dairy products.
E. I. Harina +3 more
doaj +1 more source
ANTAGONISM BETWEEN PHENYLALANINE AND VARIOUS ISOMERS OF PHENYLSERINE IN TWO LACTOBACILLI
Sidney W. Fox, Carol Warner
openalex +1 more source
Ketogenic diet for infantile epileptic spasms
Abstract Approximately half of all cases of Infantile Epileptic Spasms Syndrome (IESS) do not respond to vigabatrin and hormonal therapies. There is no clear consensus as to the second‐line therapy for IESS. Ketogenic diet (KD) has emerged as an effective treatment for certain drug‐resistant epilepsies and in many cases of IESS.
Morris H. Scantlebury +3 more
wiley +1 more source
Colonization of Intestinal Pathogen Changes the Gut Microbiota [PDF]
Enterohemorrhagic Escherechia coli is a serious human pathogen causing bloody diarrhea and hemolytic uremic syndrome. It is difficult to study in animal models, but pathogenesis may be modeled in mice with the similar murine pathogen, Citrobacter ...
Shondelmyer, Kaitlyn
core +1 more source
Safety assessment of Lactobacilli isolated from foods of animal origin [PDF]
Didem Akpınar Kankaya +2 more
openalex +1 more source
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji +7 more
wiley +1 more source
Introduction. The global problem is the increase in the number of infectious diseases caused by antibiotic–resistant pathogens. Measures to control these microorganisms should be aimed at preventing the formation of antibiotic–resistant populations of ...
O. Yu. Isayenko +4 more
doaj

