Phylogenomic analysis of lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates [PDF]
, 2018 Lactobacillus curvatus is a lactic acid bacterium encountered in many different types of fermented food (meat, seafood, vegetables, and cereals). Although this species plays an important role in the preservation of these foods, few attempts have been ...
Chaillou, Stéphane +5 more
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Specificity Between Lactobacilli And Hymenopteran Hosts Is The Exception Rather Than The Rule [PDF]
, 2013 Lactobacilli (Lactobacillales: Lactobacillaceae) are well known for their roles in food fermentation, as probiotics, and in human health, but they can also be dominant members of the microbiota of some species of Hymenoptera (ants, bees, and wasps ...
Cannone, Jamie J. +5 more
core +1 more source
Association of Salivary Microbial, Fungal Population and Salivary Acidity with Obesity in Children [PDF]
Journal of DentistryBackground: Childhood obesity is an increasing global health concern associated with both systemic and oral complications. While studies suggest links between body mass index (BMI) and oral health markers, these relationships remain poorly defined ...
Aida Mehdipour +6 more
doaj +1 more source
The Characteristics of Lactobacillus acidophilus and Lactobacillus bulgaricus [PDF]
Journal of General Microbiology, 1955 SUMMARY: A study of 94 strains of lactobacilli was made. These were divided into three groups by ‘sugar’ fermentations and tolerance of sodium chloride and sodium tauroglycocholate. Strains of Lactobacillus acidophilus fermented amygdalin, cellobiose, salicin and sucrose, were variable in their action on dextrin and maltose, but grew in 2% sodium ...
openaire +2 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
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
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Two Different Tetracycline Resistance Mechanisms, Plasmid-Carried tet(L) and Chromosomally Located Transposon-Associated tet(M), Coexist in Lactobacillus sakei Rits 9 [PDF]
, 2008 Lactobacillus sakei is extensively used as functional starter culture in fermented meat products. One of the safety criteria of a starter culture is the absence of potentially transferable antibiotic resistance determinants.
Ammor, M.S. +7 more
core +3 more sources
How to choose an appropriate probiotic: a guide for clinicians [PDF]
Клиническая микробиология и антимикробная химиотерапияThe annual increase in probiotic usage is nothing short of phenomenal. Given the large volume of information on beneficial microorganisms, it can be challenging for clinicians to select the most suitable probiotic for a patient.
Andreeva I.V. +6 more
doaj +1 more source
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, Ward, M J, Timmins
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Role of lactobacilli and lactoferrin in the mucosal cervicovaginal defense [PDF]
, 2018 Human lactoferrin is an iron-binding glycoprotein present at high concentrations in breast milk and colostrum. It is produced by many exocrine glands and widely distributed in a variety of body fluids.
Aagaard +156 more
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