Results 41 to 50 of about 161,097 (324)

Pengaruh Minuman Probiotik Lactobacillus casei shirota strain Terhadap Pelepasan Ion Nikel Braket Stainless Steel

Andalas Dental Journal, 2023
The stainless steel bracket is the most commonly used fixed orthodontic component in orthodontic treatment. The brackets in the oral cavity for a long time can cause the release of metal ions, one of which is nickel ions.
Meli Oktafiani, Aria Fransiska, Nelvi Yohana   +2 more
doaj   +1 more source

Technological characterization of vaginal probiotic lactobacilli: resistance to osmotic stress and strains compatibility [PDF]

, 2019
Aims: The aim was to evaluate the osmotic stress resistance of vaginal beneficial probiotic strains, their growth kinetics and parameters when growing in salt-added culture media, and their compatibility to go further in the design of a probiotic formula
Birgitt, Wiese, Marchesi, Antonella, Nader, Maria Elena Fatima, Silva, Jessica Alejandra   +3 more
core   +1 more source

The Microbiota Dynamics of Alfalfa Silage During Ensiling and After Air Exposure, and the Metabolomics After Air Exposure Are Affected by Lactobacillus casei and Cellulase Addition

Frontiers in Microbiology, 2020
Both inoculants treatment and enzyme treatment promote the reproduction of lactic acid bacteria (LAB) to produce enough lactic acid to lower pH in silage.
Zongfu Hu, H. Niu, Q. Tong, Jie Chang, Jianhua Yu, Shuguo Li, Shenmin Zhang, Deying Ma   +7 more
semanticscholar   +1 more source

Binding and transport of thiamine by Lactobacillus casei [PDF]

Journal of Bacteriology, 1978
The relationship between thiamine transport and a membrane-associated thiamine-binding activity has been investigated in Lactobacillus casei. Thiamine transport proceeds via a system whose general properties are typical of active uptake processes; entry of the vitamin into the cells requires energy, is temperature dependent, exhibits saturation ...
Gary B. Henderson, E M Zevely
openaire   +3 more sources

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
core   +1 more source

Genomic Adaptation of the Lactobacillus casei Group

PLoS ONE, 2013
Lactobacillus casei, L. paracasei, and L. rhamnosus form a closely related taxonomic group (Lactobacillus casei group) within the facultatively heterofermentative lactobacilli. Here, we report the complete genome sequences of L. paracasei JCM 8130 and L. casei ATCC 393, and the draft genome sequence of L.
Takashi Takaki, Shizunobu Igimi, Masaru Murakami, Akiyo Nakano, Hidehiro Toh, Hidetoshi Morita, Masahira Hattori, Muneaki Takahata, Kenshiro Oshima, Hidetoshi Nishiyama   +9 more
openaire   +4 more sources

PIVOTAL ROLE OF LACTOBACILLUS STRAINS IN IMPROVEMENT OF SOFT CHEESE QUALITY AND INHIBITING THE GROWTH OF HARMFUL AND DANGEROUS BACTERIAL PATHOGENS

Slovenian Veterinary Research, 2019
This study was carried out to determine the effect of addition of Lactobacillus bacteria to improve the soft cheese quality and inhibiting the microbial growth on cheese. Lactobacillus acidophilus DSM 20079 and Lactobacillus casei ss.
Yaser Hafez, Azza Sobeih, Nehal Mansour
doaj   +1 more source

The Serological Classification of Varieties of Lactobacillus casei [PDF]

Journal of General Microbiology, 1963
SUMMARY A comparison has been made between the serological properties of 35 strains of Lactobacillus casei and the carbohydrate components of corresponding cell-wall preparations. All strains of L. casei var. rhamnosus belonged to serological group C, whereas strains of L. casei var. casei belonged to group B or C.
K. W. Knox, Jennifer Glastonbury
openaire   +3 more sources

Rekayasa Proses Produksi Asam Laktat Dari Limbah Ampas Pati Aren Sebagai Bahan Baku Poli Asam Laktat [PDF]

, 2014
Proses pembuatan asam laktat dari limbah ampas pati aren diawali dengan perlakuan pendahuluan hingga diperoleh serbuk ampas pati aren. Proses selanjutnya adalah hidrolisis selama 54 jam dengan penambahan mikrobia selulotik dari ...
Hartini, S. (Sri), Purnavita, S. (Sari), Sriyana, H. Y. (Herman)   +2 more
core   +1 more source

Physiological Characteristics of Lactobacillus casei Strains and Their Alleviation Effects against Inflammatory Bowel Disease

Journal of Microbiology and Biotechnology, 2020
Lactobacillus casei, one of the most widely used probiotics, has been reported to alleviate multiple diseases. However, the effects of this species on intestinal diseases are strain-specific. Here, we aimed to screen L.
Yang Liu, Yifeng Li, Xinjie Yu, Leilei Yu, F. Tian, Jianxin Zhao, Hao Zhang, Q. Zhai, Wei Chen   +8 more
semanticscholar   +1 more source