Results 131 to 140 of about 17,098 (167)

Sirtuin 1 Activation Mitigates Murine Vasculitis Severity by Promoting Mitophagy. [PDF]

Circ Res
Atici AE, Jena PK, Carvalho TT, Ross BL, Aubuchon EA, Lane ME, Gomez AC, Lee Y, Fishbein MC, Azer J, Mesquita T, Chen S, Crother TR, Arditi M, Noval Rivas M.   +14 more
europepmc   +1 more source

Strain-Specific Systematic Review with Meta-Analysis of Probiotics Efficacy in the Treatment of Irritable Bowel Syndrome. [PDF]

J Clin Med
Maslennikov R, Gosteeva E, Ananeva V, Korshunova L, Kravtsowa A, Poluektova E, Ulyanin A, Sigidaev A, Kikhasurova P, Ivashkin V.   +9 more
europepmc   +1 more source

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Lactobacillus casei Group

2022
Non vi è alcun abstract associato a tale prodotto.
Minervini Fabio, Calasso Maria
openaire   +2 more sources

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
Ian B Powell, Nagendra P Shāh, N P Shāh   +2 more
exaly   +5 more sources

The spxB gene as a target to identify Lactobacillus casei group species in cheese

Food Microbiology, 2016
This study focused on the spxB gene, which encodes for pyruvate oxidase. The presence of spxB in the genome and its transcription could be a way to produce energy and allow bacterial growth during carbohydrate starvation. In addition, the activity of pyruvate oxidase, which produces hydrogen peroxide, could be a mechanism for interspecies competition ...
SAVO SARDARO, Maria Luisa, LEVANTE, Alessia, BERNINI, Valentina, GATTI, Monica, NEVIANI, Erasmo, LAZZI, Camilla   +5 more
openaire   +3 more sources

The dnaK gene as a molecular marker for the classification and discrimination of the Lactobacillus casei group

Antonie van Leeuwenhoek, 2010
It is hard to accurately identify specific species of the Lactobacillus casei group using phenotypic techniques alone. Some strains of this species group are considered to be probiotic and are widely applied in the food industry. In this study, we compared the use of two phylogenetic markers, the 16S rRNA and dnaK genes, for species discrimination of ...
Chien-Hsun, Huang, Fwu-Ling, Lee
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Investigation of acid tolerance attribute of various Lactobacillus casei group strains

Indian Journal of Animal Research, 2016
Lactobacillus casei group is commonly used as probiotics. Various factors affect their viability in gastrointestinal tract. Twenty two strains of Lactobacillus casei group, were assessed for acid tolerance attribute. ASCC 292 showed the highest viability at pH 1.5. Fifteen remaining strains have shown no activity after 1 h.
Suman Kandola*1, Udai vir Singh Teotia1, Rajneesh Kumar2, Anand K. Mishra3, Alka Singh4   +4 more
openaire   +1 more source

Novel real-time PCR assay for Lactobacillus casei group species using comparative genomics

Food Microbiology, 2020
The Lactobacillus casei group, which includes the closely related species L. casei, L. paracasei, L. rhamnosus, and L. chiayiensis, has been under debate regarding its taxonomy because of the difficulty in distinguishing the species from each other. In the present study, we developed a novel real-time PCR assay for distinguishing the L.
Eiseul, Kim, Seung-Min, Yang, Eun-Ji, Cho, Hae-Yeong, Kim   +3 more
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An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters

Food Research International, 2017
Lactic acid bacteria are commonly used in dairy industries to acidify milk and to enhance the flavour of the end products thanks to their metabolisms. The formation routes of aroma compounds mainly rely on the specific ability of different species and strains to convert precursors derived from carbohydrate and amino acids catabolism.
Bancalari, Elena, Savo Sardaro, Maria Luisa, Levante, Alessia, Marseglia, Angela, Caligiani, Augusta, Lazzi, Camilla, Neviani, Erasmo, Gatti, Monica   +7 more
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Diversity and evolution of Lactobacillus casei group isolated from fermented dairy products in Tibet

Archives of Microbiology, 2018
Bacteria in Lactobacillus casei group, including Lactobacillus casei (L. casei), Lactobacillus paracasei (L. paracasei), and Lactobacillus rhamnosus (L. rhamnosus) are important lactic acid bacteria in the production of fermented dairy products and are faced with the controversial nomenclatural status due to their close phylogenetic similarity.
Jing, Feng, Yujun, Jiang, Mingyu, Li, Siyu, Zhao, Yanming, Zhang, Xuesong, Li, Hui, Wang, Guangen, Lin, Hao, Wang, Tiejing, Li, Chaoxin, Man   +10 more
openaire   +2 more sources