Journal of Pure and Applied Microbiology, 2021 Lactic acid bacteria (LAB) are ubiquitous and are one of the major microbial groups involved in the fermentation of various types of food. They are the most dominant microbes present in milk or milk products and fermented foods where they play vital ...
Heenu Sharma, Jasveen Bajwa
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Tolerance and safety of the potentially probiotic strain Lactobacillus rhamnosus PRSF-L477 : a randomised, double-blind placebo-controlled trial in healthy volunteers [PDF]
, 2010 In Europe, the species Lactobacillus rhamnosus is currently on the Qualified Presumption of Safety list used by the European Food Safety Authority (EFSA) for internal safety assessment, but according to the EFSA the species should remain a topic of ...
Huys, Geert +4 more
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Теория и практика переработки мяса, 2018 At present, different methods are used to accumulate functional peptides in meat raw materials, including the use of spontaneous microflora during autolysis, the use of the microbial enzymes (the application of starter cultures) and the use of the non ...
I. M. Chernukha +6 more
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Incorporating a mucosal environment in a dynamic gut model results in a more representative colonization by lactobacilli [PDF]
, 2011 To avoid detrimental interactions with intestinal microbes, the human epithelium is covered with a protective mucus layer that traps host defence molecules. Microbial properties such as adhesion to mucus further result in a unique mucosal microbiota with
Derde, Melanie +10 more
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ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES
Теория и практика переработки мяса, 2018 Cattle carcasses of ritual slaughter (Halal) from the lateral and medial side were investigated in order to identify the indigenous strains of lactic acid microorganisms capable of producing bacteriocins.
Dagmara S. Bataeva +3 more
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Piacentinu Ennese PDO cheese as reservoir of promising probiotic bacteria [PDF]
, 2019 Piacentinu Ennese is a protected designation of origin (PDO) cheese produced in the surrounding area of Enna (Sicily, Italy), using raw ewe’s milk without the addition of any starter cultures.
Caggia, Cinzia +6 more
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Lactobacillus for Gastroenteritis in Children
New England Journal of Medicine, 2019 Peer ...
Álvarez-Calatayud, Guillermo +2 more
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Biological properties of lactobacillus
Бюллетень сибирской медицины, 2003 Lactobacillus are an important component of the human and animal resident microflora. Lactobacillus possess a pronounced antagonist activity with respect to pathogens and conditionally pathogens as well as to other kinds and even to lactobacillus strains.
N. A. Glushanova
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Preliminary evaluation of probiotic properties of Lactobacillus strains isolated from Sardinian dairy products [PDF]
, 2014 Twenty-three Lactobacillus strains of dairy origin were evaluated for some functional properties relevant to their use as probiotics. A preliminary subtractive screening based on the abilities to inhibit the growth of microbial pathogens and hydrolyze ...
Conti S +7 more
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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
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