Results 11 to 20 of about 51,259 (302)
Biological Properties and Probiotic Potential of Intestinal Lactobacilli [PDF]
Acta Biomedica Scientifica, 2019 Data on inefficiency in some cases or temporary positive effect of commercial probiotics led to the development of the concept of autoprobiotic therapy.
Ekaterina A. Borovkova +2 more
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Probiotic Lactobacilli Modulate Staphylococcus aureus-Induced Activation of Conventional and Unconventional T cells and NK cells [PDF]
Frontiers in Immunology, 2016 Lactobacilli are probiotic commensal bacteria and potent modulators of immunity. When present in the gut or supplemented as probiotics, they beneficially modulate ex vivo immune responsiveness.
Maria A Johansson +7 more
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Applied Microbiology, 1968 The distribution, enumeration, and identification of lactobacilli on vegetable plants were studied in an area described geographically as being subtropical and moist. The lactobacilli were obtained, by means of quantitative enrichment procedures in Rogosa's SL broth, from 35.3% of all samples incubated at 32 C, and from 15.4% of the ...
J O, Mundt, J L, Hammer
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Lysogeny in Lactobacilli [PDF]
Journal of General Microbiology, 1974 Summary: Strains of lactobacilli were examined for lysogeny after treatment with mitomycin C. Forty strains belonging to 7 species out of 148 strains of 15 species were lysed by mitomycin C. Lysis was strongly dependent upon the concentration of mitomycin C, temperature and the age of the cultures.
T, Yokokura +3 more
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The genomic basis of Lactobacilli as health-promoting organisms [PDF]
, 2017 Lactobacilli occupy a unique position in human culture and scientific history. Like brewer's and baker's yeast, lactobacilli have been associated with food production and preservation for thousands of years.
Salvetti, Elisa +3 more
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Metabolism of oligosaccharides and starch in lactobacilli: A review [PDF]
, 2012 Oligosaccharides, compounds that are composed of 2–10 monosaccharide residues, are major carbohydrate sources in habitats populated by lactobacilli. Moreover, oligosaccharide metabolism is essential for ecological fitness of lactobacilli.
Follador, Rainer, Gänzle, Michael G.
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Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality? [PDF]
, 2018 Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs) or as baking improver to enhance flavour, texture, and shelf life of bread (type II sourdoughs).
Zheng, Jinshui, Gänzle, Michael G.
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Impact of probiotic Lactobacillus sp. on autochthonous lactobacilli in weaned piglets [PDF]
, 2019 Aims: This study aimed to determine whether host-adapted lactobacilli exhibit superior survival during intestinal transit relative to nomadic and free-living organisms, and to characterize the impact of probiotic lactobacilli on autochthonous ...
Zhao, Xin +5 more
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Frontiers in Immunology, 2014 Respiratory syncytial virus (RSV) is the leading cause of lower respiratory tract illness in infants and young children. Host immune response is implicated in both protective and immunopathological mechanisms during RSV infection. Activation of Toll-like
Haruki eKitazawa, Julio eVillena
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Foods, 2022 Lactobacilli have been widely concerned for decades. Bacteria of the genus Lactobacillus have been commonly employed in fermented food to improve the appearance, smell, and taste of food or prolong its shelf-life. They comprise 261 species (by March 2020)
Yun Lu +6 more
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