Results 1 to 10 of about 129,534 (256)
Identification and Classification for the Lactobacillus casei Group [PDF]
Frontiers in Microbiology, 2018 Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus rhamnosus are phenotypically and genotypically closely related, and together comprise the L. casei group.
Chien-Hsun Huang +4 more
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Contribution of Lactobacilli on Intestinal Mucosal Barrier and Diseases: Perspectives and Challenges of Lactobacillus casei. [PDF]
Life (Basel), 2022 The intestine barrier, the front line of normal body defense, relies on its structural integrity, microbial composition and barrier immunity. The intestinal mucosal surface is continuously exposed to a complex and dynamic community of microorganisms ...
Qin D, Ma Y, Wang Y, Hou X, Yu L.
europepmc +2 more sources
Orally administered exhibited several probiotic properties in artificially suckling rabbits [PDF]
Asian-Australasian Journal of Animal Sciences, 2020 Objective Lactobacilli in rabbit intestine is rare and its function in rabbit gut health is not fully understood. The present study aimed to evaluate in vivo the probiotic potential of Lactobacillus casei for suckling rabbits.
Xue Mei Shen, Hong Xiao Cui, Xiu Rong Xu
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Pentitol metabolism in Lactobacillus casei [PDF]
Journal of Bacteriology, 1979 Strains of Lactobacillus casei capable of growing on either ribitol or xylitol carry out a heterolactic fermentation producing ethanol, acetate, and a mixture of D- and L-lactate. Following conversion of the pentitols to ribulose 5-phosphate or xylulose 5-phosphate via enzymatic steps unique to these organisms, the intermediate products are further ...
Jacqueline London, Nina M. Chace
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The S-R Variation in Lactobacillus casei [PDF]
Journal of General Microbiology, 1962 SUMMARY: Colonies of four strains of Lactobacillus casei var. casei and three strains of L. casei var. rhamnosus investigated may develop rough outgrowths while growing on a medium containing no fermentable carbohydrate. Colonies do not form visible outgrowths when growing on the same medium containing more than 0·5% (w/v) glucose.
H. C. de Klerk, J. N. COETZEE
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Molecules, 2018 Tomato juice was fermented by Lactobacillus plantarum and Lactobacillus casei to produce an innovative high-bioactivity probiotic beverage. The levels of lycopene, total carotenoids, ascorbic acid, total phenolic and volatile compounds, 1,1-diphenyl-2 ...
Yiyun Liu +5 more
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Frontiers in Microbiology, 2019 Lactobacillus casei and Lactobacillus rhamnosus proteins P40 and P75 belong to a large family of secreted cell wall proteins that contain a carboxy(C)-terminal CHAP or NlpC/P60 superfamily domains.
Christine Bäuerl +10 more
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NEW FACTORS IN THE NUTRITION OF LACTOBACILLUS CASEI
Journal of Biological Chemistry, 1946 M.L. Scott, L.C. Norris, G.F. Heuser
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Frontiers in Nutrition, 2022 Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy products. In this study, three lactic acid bacteria (LAB) strains, including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, were ...
Junliang Yang +9 more
semanticscholar +1 more source
Applied Food Biotechnology, 2021 Background and Objective: Consumption of milks fermented with lactic acid bacteria has been shown to improve lipid profiles; however, the mechanisms underlying this improvement are not clear.
Widodo Widodo +3 more
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