Results 41 to 50 of about 55,319 (245)

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., Gutell, Robin R., Kellner, Katrin, McFrederick, Quinn S., Mueller, Ulrich G., Plowes, Robert M.   +5 more
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Fermented beverages with health-promoting potential: Past and future perspectives [PDF]

, 2014
peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D., Hill, Colin, Marsh, Alan J., Ross, R Paul   +3 more
core   +1 more source

The potential of biogas production and effects of alfalfa silage under the synergistic influence of Lactobacillus acidophilus and Rosa roxburghii pomace waste on the fermentation quality and bacterial community

mSphere
The process of ensiling serves as a dual-purpose technique, functioning as a means of preserving biomass for biogas production while serving as a biological pretreatment method with the potential for little fermentation loss.
Maoya Li, Jiachuhan Wang, Qiming Cheng, Zhongfu Long, Chao Chen, Yixiao Xie, Yao Lei, Yulian Chen, Yuanyuan Zhao, Xiangjiang He, Wei Yan, Zhijun Wang   +11 more
doaj   +1 more source

PRACTICAL ASPECTS OF THE APPLICATION OF BACTERIAL STARTER CULTURE IN THE PRODUCTION OF SOUR-CREAM BUTTER OBTAINED ON A CONTINUOUS BUTTER MAKING MACHINES

Современная наука и инновации, 2022
The strategy for the development of the food industry is the basis for the formation of a national food quality management system.
Y. V. Lapshenkova, N. Y. Dykalo, M. I. Shramko, M. I. Slozhenkina, I. A. Evdokimov   +4 more
doaj   +1 more source

Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens [PDF]

, 2019
Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with
Buzhylov, M. (Mykola), Kaprelyants, L. (Leonid), Pozhitkova, L. (Liliia)   +2 more
core   +3 more sources

Comparative evaluation of antibacterial efficacy of chlorhexidine mouthwash and Momordica charantia, Spinacia oleracea mouthwash against Streptococcus mutans, Lactobacillus spp., and Porphyromonas gingivalis − An in vitro study

Journal of Orofacial Sciences, 2023
Introduction: Various advances have been made in pharmacology and synthetic organic chemistry, the dependency on natural products, particularly on herbs, remains relatively unchanged.
Krishna S Kadam, Niraj S Gokhale, Shivayogi M Hugar, Neha Kohli, Suneel Dodamani, Shivani Tendulkar   +5 more
doaj   +1 more source

Optimization of cholesterol removal, growth and fermentation patterns of Lactobacillus acidophilus ATCC 4962 in the presence of mannitol, fructo-oligosaccharide and inulin: a response surface methodology approach [PDF]

, 2005
Aims: To optimize cholesterol removal by Lactobacillus acidophilus ATCC 4962 in the presence of prebiotics, and study the growth and fermentation patterns of the prebiotics.
Liong, Min Tze, Shah, Nagendra P
core   +1 more source

Antibacterial Properties of Nanoparticles in Dental Restorative Materials. A Systematic Review and Meta-Analysis [PDF]

, 2020
Background and Objectives: Nanotechnology has become a significant area of research focused mainly on increasing the antibacterial and mechanical properties of dental materials.
Almerich-Silla, Jose Manuel, Bellot-Arcís, Carlos, Fernández-Alonso, Mercedes, Ferrando-Magraner, Elena, García-Sanz, Verónica, Montiel-Company, José María, Paredes-Gallardo, Vanessa   +6 more
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Immune Enhancing Effect of Lactobacillus acidophilus and Lactobacillus gasseri in Mice Infected with Salmonella typhimurium

مجلة مركز بحوث التقنيات الاحيائية, 2014
This study was carried out to assess the protective immune effect of mixed culture of Lactobacillus acidophilus and Lactobacillus gasseri in mice infected with Salmonella typhimurium.
Shahlaa M. Salih, Manhal F. A. Albarghash, Saddam Y. D. Joubori   +2 more
doaj   +1 more source

Anchoring of proteins to lactic acid bacteria [PDF]

, 1999
The anchoring of proteins to the cell surface of lactic acid bacteria (LAB) using genetic techniques is an exciting and emerging research area that holds great promise for a wide variety of biotechnological applications. This paper reviews five different
A Hoick, A Mercenier, A Robert, A Strauss, A Strauss, AJ Haandrikman, AP Pugsley, C Andréoni, CBM Maassen, CM Franke, CM Franke, CM Rush, D Medaglini, D Medaglini, D Medaglini, E Gunneriusson, FO Eko, G Buist, G Buist, G Georgiou, G Pozzi, G Pozzi, G Pozzi, G Pozzi, G Pozzi, G Vidgrén, H Ton-That, H Ton-That, HJ Boot, I Poquet, J Kok, JC Piard, JM Wells, K Robinson, L Steidler, M, M Hansson, M Hofnung, ML Callegari, MR Oggioni, MR Oggioni, O Schneewind, O Schneewind, O Schneewind, P Samuelson, P Vos, PH Pouwels, PH Pouwels, PM Norton, PM Norton, RJ Leer, S Fabio, S Liljeqvist, S Ricci, S Stahl, S Tynkkynen, SC Cebolla, T Toba, TN Nguyen, TN Nguyen, UB Sleytr, VA Fischetti, VA Fischetti, VA Fischetti, WW Navarre, WW Navarre, WW Navarre   +66 more
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