Results 21 to 30 of about 16,654 (168)
Evaluating the effects of certain probiotics on mycotic contamination in oriental sausage [PDF]
Benha Veterinary Medical Journal, 2020 Probiotics are natural antimicrobial agents. It has great beneficial effects to human. In this study, Probiotics as (Lactobacillus casei, Lactobacillus delbrueckii, Bifidobacteriumlactis) were used in oriental sausage to reduce total mould and yeast ...
nahla abo elroos +3 more
doaj +1 more source
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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Studies on Group Antigens of Lactobacillus casei [PDF]
Japanese Journal of Microbiology, 1973 ABSTRACTGroup antigens of Lactobacillus casei were analyzed by immunodiffusion in agar. Antigens were extracted with cold trichloroacetic acid (TCA) from whole cells or cell‐wall preparations. Using cell‐wall extracts as antigens, group B strains were clearly distinguished from group C strains. The antigen specific for group B was designated as antigen
H, Shimoashi, K, Kamiyama, H, Arai
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Discrimination of Dairy Industry Isolates of the Lactobacillus casei Group [PDF]
Journal of Dairy Science, 2006 Lactobacilli are a major part of the microflora of the gut and of many fermented dairy products, and are found in a variety of environments. Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus zeae form a closely related taxonomic group within the facultatively heterofermentative lactobacilli. The classification and
Desai, AR, Shah, NP, Powell, IB
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Characterization of the Lactobacillus casei Group and the Lactobacillus acidophilus Group by Automated Ribotyping [PDF]
Microbiology and Immunology, 2001 AbstractA total of 91 type and reference strains of the Lactobacillus casei group and the L. acidophilus group were characterized by the automated ribotyping device Riboprinter® microbial characterization system. The L. casei group was divided into five (C1–C5) genotypes by ribotyping. Among them, the strain of L.
C S, Ryu +3 more
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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 +5 more
europepmc +6 more sources
Lactobacillus spp. belonging to the Casei group display a variety of adhesins [PDF]
Acta Scientiarum Polonorum Technologia Alimentaria, 2018 n. Adhesion of bacteria from the genus Lactobacillus to the gastrointestinal epithelium is, to a considerable degree, dependent on the interactions between adhesins found on the surface of bacterial cells and elements found within the epithelium. A significant role in these interactions is played by bacterial pro teins exposed to the cell wall surface,
Corinna, Konieczna +2 more
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Identification and characterization of a conserved nuclease secreted by strains of the Lactobacillus casei group [PDF]
Journal of Applied Microbiology, 2004 Nuclease secretion was evaluated for five species of Lactobacillus and the activity was characterized in terms of thermal resistance, molecular weight and mode of action on plasmid DNA.Assays of nuclease from L. rhamnosus ATCC 9595 on DNA of different origins indicates a broad activity spectrum.
B, Péant, G, LaPointe
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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
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Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses. [PDF]
Microorganisms, 2019 Toxin-antitoxin (TA) systems are widely distributed in bacterial genomes and are involved in the adaptive response of microorganisms to stress conditions. Few studies have addressed TA systems in Lactobacillus and their role in the adaptation to food environments and processes. In this work, for six strains belonging to L.
Levante A +5 more
europepmc +7 more sources