Results 251 to 260 of about 51,259 (302)

Fabrication of bioprints self-coated with thermally sensitive lactobacilli for CAUTI applications. [PDF]

Eur J Pharm Biopharm
Maners C, Kyser AJ, Verhoeven D, Fotouh B, Greiner A, Gilbert NM, Frieboes HB.   +6 more
europepmc   +1 more source

Interaction and Flavor Metabolic Function of Microbiota During Fermentation of Pigskin Through Bioaugmentation with <i>Latilactobacillus sakei</i>. [PDF]

Molecules
Wang Q, Ji L, Dong X, Zhang S, Liu K, Zheng J.   +5 more
europepmc   +1 more source

Species and strain sharing in the vaginal microbiome of mothers and their adult daughters.

Cell Rep
Pinedo-Bardales M, Erreygers I, Allonsius CN, Hiel M, Eilers T, Van Rillaer T, Gehrmann T, Ahannach S, Dillen J, De Boeck I, Verhoeven V, Van Puyvelde S, Segata N, Wittouck S, Lebeer S.   +14 more
europepmc   +1 more source

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Bacteriophages of lactobacilli

Biochimie, 1988
Lactobacilli are members of the bacterial flora of lactic starter cultures used to generate lactic acid fermentation in a number of animal or plant products used as human or animals foods. They can be affected by phage outbreaks, which can result in faulty and depreciated products.
Sechaud, L., Clusel, J.P., Rousseau, M., Baumgärtner, A., Accolas, J.P.   +4 more
openaire   +3 more sources

Pathogenic potential of lactobacilli

International Journal of Food Microbiology, 1994
Lactobacilli are often considered to be commensal or beneficial participants in human microbial ecology and considerable research is being carried out into the effects of the use of lactobacilli as additives in both human and animal diets. However, lactobacilli also cause some human diseases (e.g.
D W, Harty, H J, Oakey, M, Patrikakis, E B, Hume, K W, Knox   +4 more
openaire   +2 more sources

Catalase Production by Lactobacilli

Nature, 1956
LACTOBACILLI are considered to be catalase-negative1, or occasionally to produce very small amounts of catalase2. The lactobacilli isolated from dairy products have always been found to be catalase-negative3,4. During recent work on the microflora of Cheddar cheese, we have encountered strains of lactobacilli which possess both strong and weak catalase
J C, DACRE, M E, SHARPE
openaire   +2 more sources

Differences in the vaginal lactobacilli of postmenopausal women and influence of rectal lactobacilli

Climacteric, 2012
This study was undertaken to characterize the Lactobacillus spp. dominating the vaginal microbiota of healthy postmenopausal women and to determine the possible influence of rectal lactobacilli.Sixty postmenopausal women aged 55-65 years without clinical signs of vaginal infection not receiving hormone replacement therapy were included in this cross ...
L, Petricevic, K J, Domig, F J, Nierscher, M J, Sandhofer, I, Krondorfer, W, Kneifel, H, Kiss   +6 more
openaire   +2 more sources

Taxonomy of Lactobacilli and Bifidobacteria.

Current issues in intestinal microbiology, 2005
Genera Lactobacillus and Bifidobacterium include a large number of species and strains exhibiting important properties in an applied context, especially in the area of food and probiotics. An updated list of species belonging to those two genera, their phylogenetic relationships and other relevant taxonomic information are reviewed in this paper.
FELIS, Giovanna, DELLAGLIO, Franco
openaire   +3 more sources

Gene Expression in Lactobacilli

2003
Lactobacilli have always occupied an important place in food production. Their properties are widely exploited all over the world, in particular, in the preparation of food products and beverages (Table 6.1). Lactic acid fermentation is one of the oldest techniques used for the preservation of highly perishable raw materials like milk, meat, and ...
Pouwels, P.H., Chaillou, S.
openaire   +2 more sources