Results 211 to 220 of about 267,247 (357)

The occurrence of growth factors for Lactobacillus leichmannii, Streptococcus faecalis and Leuconostoc citrovorum in the tissues of pernicious anaemia patients and controls [PDF]

, 1952
R. H. Girdwood
openalex   +1 more source

Exploring the Molecular Pathways Underlying the Anti‐Diabetic Effects of Millets

Food Safety and Health, EarlyView.
Millet consumption may modulate gluconeogenesis and glycolysis, enhance glucose transporter activity, increase leptin levels, inhibit the NF‐κB pathway, and mitigate oxidative and nitrosative stress. ABSTRACT Diabetes mellitus (DM) is a metabolic disorder characterized by hyperglycemic conditions resulting from inadequate insulin production or ...
Akash Kumar, Nidhi N. Shah, Mehul R. Chorawala, Rekha Kaushik, Bhupendra Prajapati, Rahul Mehra   +5 more
wiley   +1 more source

Biodetoxification of Aflatoxin M1 in Artificially Contaminated Fermented Milk, Fermented Dairy Drink and Yogurt Using <i>Lactobacillus acidophilus</i>, <i>Lactobacillus plantarum</i>, <i>Lactobacillus reuteri</i>, and <i>Lactobacillus rhamnosus</i> and Its Effects on Physicochemical Properties. [PDF]

Food Sci Nutr
Moradkhani F, Sekhavatizadeh SS, Marhamatizadeh MH, Ghasemi M.   +3 more
europepmc   +1 more source

INABILITY OF VITAMIN B12 TO REPLACE THE DESOXYRIBOSIDE REQUIREMENT OF A LACTOBACILLUS BIFIDUS

, 1949
Rudolph M. Tomarelli, Robert F. Norris, Paul György   +2 more
openalex   +1 more source

Deciphering the Effect of Millet Type on the Structure of the Bacterial Community in an Indian Fermented Beverage

Food Safety and Health, EarlyView.
Millet‐based fermented beverages were prepared using different millet varieties with an aim to investigate the microbial communities that develop during natural fermentation. This study revealed an abundance of lactic acid bacteria, highlighting their key role in natural fermentation.
Rishibha Gupta, Smriti Gaur
wiley   +1 more source

IgA and the gut-vagina axis. [PDF]

Front Immunol
Takada K.
europepmc   +1 more source

Morphology of the Bifid Bacteria (Organisms Previously Incorrectly Designated Lactobacillus bifidus) and Some Related Genera

, 1959
Veronica Sundman, K. AF BJORKSTEN, Helge Gyllenberg   +2 more
openalex   +1 more source

Improving Wheat Bran Properties Using Potential Bioprocesses for Application in Functional Bread Production

Food Safety and Health, EarlyView.
Bioprocessing treatments improved the nutritional value and phenolic content of wheat bran. Substitution of wheat flour with treated wheat bran improved the rheological properties of pan bread dough and increased the nutritional value, phenolic content, antioxidant activity, and freshness of pan bread.
Mohamed A. Hassan, Asem M. Abdelshafy, Saleh M. Hussien, Mohamed A. Sorour, Elsayed A. Mahmoud   +4 more
wiley   +1 more source

A strain of Lactobacillus plantarum from piglet intestines enhances the anti-PoRV effect via the STING-IFN-I pathway. [PDF]

BMC Vet Res
Sun A, Shan X, Liu R, Tang Z, Huang J, Zhang S, Bian L, Shi Y, Liu Z, Hu J, Wang C.   +10 more
europepmc   +1 more source

The Gas-producing Species of the GenusLactobacillus [PDF]

, 1938
Carl S. Pederson
openalex   +1 more source