Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations [PDF]
, 2019 In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them.
Arroyo López, Francisco Noé +5 more
core +1 more source
Animal Research and One Health, EarlyView., 2023 In the present study, we created the weight gain models with Min and Yorkshire pigs and conducted the metagenomics and metabolomics of colon contents and transcriptomics of colon tissue. Further, we revealed the characteristics and functions of the colonic microbiota in Min and Yorkshire pigs and analyzed their interactions with the host. Overall, this
Xiaoyu Huang +6 more
wiley +1 more source
Respiratory antiviral immunity and immunobiotics: Beneficial effects on inflammation-coagulation interaction during influenza virus infection [PDF]
, 2016 Influenza virus (IFV) is a major respiratory pathogen of global importance, and the cause of a high degree of morbidity and mortality, especially in high-risk populations such as infants, elderly, and immunocompromised hosts.
Alvarez, Gladis Susana +3 more
core +1 more source
Bacteriophages of Lactobacillus
Frontiers in Bioscience, 2009 In this review, we are listing Lactobacillus phages that have been reported in peer-reviewed articles published since 1960. Putative phages that are defective or have not been shown to be infectious, such as phage-like particles, are not discussed. Our literature searches led to the identification of 231 Lactobacillus phages, 186 of which have been ...
Sylvain Moineau, Manuela Villion
openaire +4 more sources
Comparative genomics of Lactobacillus [PDF]
Microbial Biotechnology, 2010 SummaryThe genus Lactobacillus includes a diverse group of bacteria consisting of many species that are associated with fermentations of plants, meat or milk. In addition, various lactobacilli are natural inhabitants of the intestinal tract of humans and other animals.
Jochen Blom +5 more
openaire +5 more sources
Global analysis of mannitol 2-dehydrogenase in lactobacillus reuteri crl 1101 during mannitol production through enzymatic, genetic and proteomic approaches [PDF]
, 2017 Several plants, fungi, algae, and certain bacteria produce mannitol, a polyol derived from fructose. Mannitol has multiple industrial applications in the food, pharmaceutical, and medical industries, being mainly used as a non-metabolizable sweetener in ...
Bleckwedel, Juliana +6 more
core +3 more sources
Differentiation of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus by polymerase chain reaction [PDF]
Letters in Applied Microbiology, 1999 Lactobacillus casei, Lact. paracasei and Lact. rhamnosus form a closely related taxonomic group within the heterofermentative lactobacilli. These three species are difficult to differentiate using traditional fermentation profiles. We have developed polymerase chain reaction primers which are specific for each of these species based on differences in ...
L. J. H. Ward, M. J. Timmins
openaire +3 more sources
Lactobacillus for Gastroenteritis in Children
New England Journal of Medicine, 2019 Peer ...
Álvarez-Calatayud, Guillermo +2 more
openaire +7 more sources
Identification of Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus fermentum from honey stomach of honeybee [PDF]
Brazilian Journal of Microbiology, 2013 This study aimed to isolate and identify Lactobacillus in the honey stomach of honeybee Apis dorsata. Samples of honeybee were collected from A. dorsata colonies in different bee trees and Lactobacillus bacteria isolated from honey stomachs. Ninety two isolates were Gram-stained and tested for catalase reaction.
Tajabadi, Naser +5 more
openaire +5 more sources
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations [PDF]
, 2006 At present there are very few studies on the bacterial diversity of olives and on the importance of the microbial species for the fermentation of olives aimed to table olives production.
APONTE, MARIA +3 more
core +1 more source