Results 11 to 20 of about 25,659 (237)
Identification and Classification for the Lactobacillus casei Group
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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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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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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Effect of Different Feed Additives on Ensiled Carrot Straw as an Animal Feed
Jurnal Peternakan Indonesia, 2021 The problem that often comes by farmers is a shortage of feed in the dry season; one of the technologies that can be used is silage. Carrot straw (CRS) can be used as a silage material because of its abundance and nutritional value, which is good for the
B. Muwakhid, U. Kalsum, A. M. Wati
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Biotechnology Reports, 2022 The purpose of this study was to antibacterial, and antibiofilm activity of two Lactobacillus strains secretome and extraction against E. coli isolated from women with urinary tract infection (UTI). We isolated 100 E.
Nayemeh Soltani +7 more
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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 ...
J, London, N M, Chace
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Cell surface characteristics of Lactobacillus casei subsp. casei, Lactobacillus paracasei subsp. paracasei, and Lactobacillus rhamnosus strains [PDF]
Applied and Environmental Microbiology, 1997 Hydrophilic and electrostatic cell surface properties of eight Lactobacillus strains were characterized by using the microbial adhesion to solvents method and microelectrophoresis, respectively. All strains appeared relatively hydrophilic. The strong microbial adhesion to chloroform, an acidic solvent, in comparison with microbial adhesion to ...
Pelletier, C. +5 more
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Efek Suhu dan Masa Simpan Terhadap Aktivitas Antimikroba Susu Fermentasi dengan Lactobacillus casei
Jurnal Agripet, 2016 ABSTRAK. Susu fermentasi merupakan susu hasil pengasaman melalui aktivitas bakteri asam laktat yang menyebabkan perubahan kimia, sensorik dan mikrobiologi dalam produk susu fermentasi. Lactobacillus casei merupakan bakteri yang mampu menghasilkan senyawa
Cut Afria Mirdalisa +2 more
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Czech Journal of Food Sciences, 2014 The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198)
Šárka HORÁČKOVÁ +3 more
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The Turkish Journal of Gastroenterology, 2022 Background: Higher alcohol consumption was reported in those who consumed more red meat. Both excessive alcohol and iron intake can cause damage to the liver. The purpose of this study is to investigate the effect of Lactobacillus casei strain Shirota (L.
Xuelong Li, Hui Liang
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