Results 41 to 50 of about 9,121,448 (200)

Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters. [PDF]

Microorganisms, 2020
Autochthonous lactic acid bacteria (LAB) play a key role in the development of cheese flavor. As the pasteurization treatment on raw milk causes the elimination of LAB, secondary starter cultures are used in cheese manufacture to obtain cheeses with improved and standardized flavors. In this work, strains of the L. casei group isolated from traditional
Levante A, Bancalari E, Tambassi M, Lazzi C, Neviani E, Gatti M.   +5 more
europepmc   +6 more sources

Antibacterial effect of lactic acid bacteria against psychrotrophic microorganisms in fresh minced beef meat during storage at 4 celsius [PDF]

Benha Veterinary Medical Journal, 2019
This study was conducted to investigate the antimicrobial effect of probiotic (Lactobacillus casei, Lactobacillus dulbrueckii and Bifidobacterium lactis) against psychrotrophic bacteria; which gave a promising biopreservation technique against ...
shimaa edris, Reham Amin, Mohamed Hassan, samar ibrahem   +3 more
doaj   +1 more source

Effects of dietary Lactobacillus casei on the immune, growth, antioxidant, and reproductive performances in male zebrafish (Danio rerio)

Aquaculture Reports, 2022
In this study, the effect of different levels of Lactobacillus casei in the diet was examined on the expression of growth (IGF-1 and GH), immunity (TNF-a and Lyz), antioxidants (SOD and Cat), and reproduction-related genes (FSH-R, AR, and Activin).
Roghieh Safari, Mohammad Reza Imanpour, Seyed Hossein Hoseinifar, Mehwish Faheem, Maryam Dadar, Hien Van Doan   +5 more
doaj   +1 more source

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

rRNA gene restriction patterns as a characterization tool for Lactobacillus sake strains producing ropy slime [PDF]

, 1996
http://www.elsevier.nl/locate/01681605The rRNA gene restriction patterns (ribotypes) of 69 ropy slime producing Lactobacillus sake strains isolated mainly from vacuum-packaged meat products of ten meat plants were determined.
Björkroth, Johanna, Hannu Korkeala, Korkeala, Hannu, Johanna Björkroth   +3 more
core   +1 more source

Supplementation of Lactobacillus casei reduces the mortality of Bombyx mori larvae challenged by Nosema bombycis

BMC Research Notes, 2021
Objective Pebrine, caused by the microsporidium Nosema bombycis, is one of the severe diseases in Thai polyvoltine strains of the silkworm Bombyx mori. Studies showing the presence of Lactobacillus species in the silkworm gut, where the Nosema parasites ...
Siripuk Suraporn, Olle Terenius
doaj   +1 more source

The effect of probiotic supplementation on episiotomy wound healing among primiparous women: a triple-blind randomized clinical trial

BMC Complementary Medicine and Therapies, 2023
Background Probiotics increase the defense power of immune system and accelerate the wound healing process by anti-inflammatory mechanisms at the wound site.
Derakhshan Abdollahpour, Aziz Homayouni-Rad, Roghaiyeh Nourizadeh, Sevil Hakimi, Esmat Mehrabi   +4 more
doaj   +1 more source

Modified chemically defined medium for enhanced respiratory growth ofLactobacillus caseiandLactobacillus plantarumgroups [PDF]

Journal of Applied Microbiology, 2015
Members of the Lactobacillus casei and Lactobacillus plantarum groups are capable of aerobic and respiratory growth. However, they grow poorly in aerobiosis in the currently available chemically defined media, suggesting that aerobic and respiratory growth require further supplementation.The effect of Tween 80, L-alanine, L-asparagine, L-aspartate, L ...
Ricciardi A, Ianniello RG, Parente E, Zotta T   +3 more
openaire   +5 more sources

Potensi Penambahan Bakteri Asam Laktat Lactobacillus casei dan Lactobacillus rhamnosus Terhadap Konsumsi Pakan dan Konversi Pakan Ayam Pedaging [PDF]

, 2016
The aim of this research to determine the potential of lactic acid bacteria combined Lactobacillus casei and Lactobacillus rhamnosus in the feed to the level of feed consumption and feed conversion ratio of broilers. This study uses three treatments with
Widya Paramita Lokapirnasari, Hana Eliyani, NIDN. 0014075806, Anggun Rahmawati   +2 more
core   +1 more source

Lactobacillus strains belonging to Casei group display various adherence to enterocytes and mucus [PDF]

Acta Scientiarum Polonorum Technologia Alimentaria, 2015
The ability of lactobacilli to adhere to the surface of the intestine is an important functional characteristic which can largely determine the effective colonization of the intestinal tract by probiotics. The following study compares the adhesion efficiency of the twenty strains of Lactobacillus genus belonging to Casei group to the Caco-2 cells and ...
Corinna, Markowicz, Marcin T, Schmidt
openaire   +2 more sources