Results 11 to 20 of about 157,067 (302)
A New Probiotic Cheddar Cheese with High ACE-Inhibitory Activity and γ-Aminobutyric Acid Content Produced with Koumiss-Derived Lactobacillus casei Zhang [PDF]
Food Technology and Biotechnology, 2010 Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia and characterized in detail with regard to their ...
Hai Kuan Wang +4 more
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Nutrients, 2022 The adverse effects of anti-tuberculosis (TB) drugs in the intestines were related to alteration of the intestinal microbiota. However, there was less information about microbial metabolism on the adverse reactions.
Yue Li +9 more
semanticscholar +1 more source
Nanoscale Advances, 2021 Selenium compounds exhibit excellent anticancer properties but have a narrow therapeutic window. Selenium nanoparticles, however, are less toxic compared to other selenium forms, and their biogenic production leads to improved bioavailability. Herein, we
K. Spyridopoulou +6 more
semanticscholar +1 more source
Microorganisms, 2021 Rheumatoid arthritis is a chronic autoimmune disorder that can lead to disability conditions with swollen joints, pain, stiffness, cartilage degradation, and osteoporosis.
A. Paul +9 more
semanticscholar +1 more source
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
doaj +1 more source
RSC Advances, 2021 This study aimed to improve the stability of the anthocyanins and phenolic acids of blueberry by forming hydrogen bonds or hydrophobic interactions with whey protein using lactic acid fermentation.
Wenqiong Wang +6 more
semanticscholar +1 more source
Assessment of the immunomodulatory properties of the probiotic strain Lactobacillus paracasei K5 in vitro and in vivo [PDF]
, 2020 Lactobacillus paracasei K5 is a lactic acid bacteria (LAB) strain that has been isolated from dairy products. Previous studies have established its probiotic potential in a series of in vitro tests, including molecular characterization, safety profiling,
Alexopoulos, Athanasios +9 more
core +2 more sources
Protoplast fusion of Lactobacillus casei. [PDF]
Agricultural and Biological Chemistry, 1987 Lactobacillus casei ATCC 7469 was successfully converted to protoplasts by treatment with endo-7V-acetyl muramidase in sucrose phosphate buffer.
Y. Kang +2 more
openaire +3 more sources
The Temperate Phages of Lactobacillus salivarius and Lactobacillus casei [PDF]
Japanese Journal of Microbiology, 1970 Toshizo Sakurai +2 more
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Development of an Escherichia coli–Lactobacillus casei shuttle vector for heterologous protein expression in Lactobacillus casei [PDF]
SpringerPlus, 2016 There is an increasing interest to develop various lactic acid bacteria (LAB) species as mucosal delivery vehicles, for which the development of a variety of cloning and expression systems for these bacteria is of primary importance. This study reports the complete nucleotide sequence of the cryptic plasmid pRCEID7.6 derived from the chicken probiotic ...
Baltasar Mayo +5 more
openaire +4 more sources