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Pathogenic potential of lactobacilli
International Journal of Food Microbiology, 1994Lactobacilli 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 +4 more
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Catalase Production by Lactobacilli
Nature, 1956LACTOBACILLI 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
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Gene Expression in Lactobacilli
2003Lactobacilli 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.
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Defense factors of vaginal lactobacilli
American Journal of Obstetrics and Gynecology, 2001To determine the antagonistic relationship between vaginal lactobacilli and endogenous vaginal microflora.Twenty-two Lactobacillus strains were studied for the production of lactic acid, hydrogen peroxide, and bacteriocin.Under standardized growth conditions, most strains increased their biomass by more than 4 times.
A, Aroutcheva +7 more
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Sourdough lactobacilli and celiac disease
Food Microbiology, 2007Celiac disease (CD) is one of the most common food intolerance. The only effective treatment for CD is a strict adherence to a gluten-free diet throughout the patient's lifetime. Gluten-free products are not widely available and are usually more expensive than their gluten-containing counterparts. There is, therefore, an urgent need to develop safe and
GOBBETTI, Marco +3 more
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Taxonomy of Lactobacilli and Bifidobacteria.
Current issues in intestinal microbiology, 2005Genera 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
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LACTOBACILLI IN EDMONTON DAIRY PRODUCTS
Canadian Journal of Microbiology, 1958Population densities of lactobacilli in 11 market milks and nine churning creams were estimated by the use of selective and enrichment techniques. The incidence of these organisms was low in the milks and only slightly higher in the creams. Circumstantial evidence suggests that non-sterile utensils are the major source during milk production.
D A, HILL, H R, THORNTON
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Vaginal lactobacilli and preterm birth
Journal of Perinatal Medicine, 2002To assess the relationship between the absence of vaginal lactobacilli and preterm birth at < 33 weeks of gestation.A prospective study of the vaginal flora in the second trimester was undertaken in 1958 women with singleton pregnancies. The contribution of various microorganisms to preterm delivery was analyzed using a multivariate-logistic regression
Rie, Usui +6 more
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Anti-inflammatory lactobacilli: strain specificity
Gut, 2011I read with particular interest the experimental work of Fernandez et al 1 and the farseeing accompanying editorial by Shanahan2 concerning the (1) anti-inflammatory properties of selected lactobacilli on experimental murine colitis induced by trinitrobenzene sulphonic acid and (2) the strain specificity and possible molecular mechanisms of these ...
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