Results 51 to 60 of about 9,121,507 (193)

Analisis profil eksopolisakarida pada kelompok Lactobacillus casei [PDF]

, 2022
INDONESIA: Eksopolisakarida merupakan suatu polisakarida yang didapatkan dari hasil ekskresi mikroba. Eksopolisakarida telah mendapat banyak perhatian dalam dekade terakhir karena mempunyai potensi terapeutik.
Puspitasari, Yuni
core  

Potential Analysis of Cheese Whey as an Alternative Media Growth for Lactobacillus casei Group

El-Hayah:Jurnal Biologi, 2022
Cheese processing industry throws a lot of whey into the environment that cause pollution. Whey cheese is known to contain lots of organic matter and lactose which is the main energy source for the Lactobacillus genus. This study aims to determine the effect of using cheese whey media on bacterial cell count, total lactic acid, and total sugar in the ...
Nur Kusmiyati, Maria Massora, Septian Tri Wicaksono   +2 more
openaire   +1 more source

Antimicrobial and Fermentation Potential of Himanthalia elongata in Food Applications

Microorganisms, 2020
Himanthalia elongata is a brown oceanic seaweed rich in bioactive compounds. It could play an important role in food production because of its antimicrobial and antioxidant properties.
Francesco Martelli, Claudia Favari, Pedro Mena, Stefano Guazzetti, Annalisa Ricci, Daniele Del Rio, Camilla Lazzi, Erasmo Neviani, Valentina Bernini   +8 more
doaj   +1 more source

Beyond Probiotics: Postbiotics for Healthy Aquaculture

Advanced Science, EarlyView.
This critical review assesses limitations of probiotics and proposes postbiotics, preparations of inanimate microorganisms and their metabolites, as a more stable, controlled, and biosafe formulation. Postbiotics offer significant advantages during industrial aquafeed production and storage. However, their practical implementation is currently hindered
Michael Leonidas Chikindas, Delin Xu, Igor V. Popov, Kayque Ordonho Carneiro, Nilufar Arashovna Elova, Gullola Amirovna Bekmurodova, Dildora Amindjanovna Amirsaidova, Astghik Pepoyan, Shakhlo Mirjamalovna Miralimova, Oleg V. Mitrokhin, Liubov S. Sichel, John Tagg, Svetoslav Dimitrov Todorov   +12 more
wiley   +1 more source

Efeito do Lactobacillus casei subsp. casei ATCC 393 na redução do sabor amargo da carne escura de atum (Euthynnus pelamis) [PDF]

, 2003
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.Durante o processamento do atum enlatado ocorre uma considerável sobra de carne escura, que é utilizada para
Bertoldi, Fabiano Cleber
core  

Functional characterization of a mucus-specific LPXTG surface adhesin from probiotic Lactobacillus rhamnosus GG [PDF]

, 2011
In spite of the wealth of clinical evidence supporting the health benefits of Lactobacillus rhamnosus GG in humans, there is still a lack of understanding of the molecular mechanisms behind its probiosis.
Vos, W.M., de, Vanderleyden, Jos, De Keersmaecker, Sigrid, Sarah Lebeer, Ossowski, I., von, von Ossowski, I., Reunanen, J., Jos Vanderleyden, Ingemar von Ossowski, Sigrid C. J. De Keersmaecker, Satokari, R., Justus Reunanen, Willem M. de Vos, Lebeer, Sarah, Palva, A., de Vos, W.M., Reetta Satokari, Airi Palva   +17 more
core   +1 more source

Reanalysis of Lactobacillus paracasei Lbs2 Strain and Large-Scale Comparative Genomics Places Many Strains into Their Correct Taxonomic Position

Microorganisms, 2019
Lactobacillus paracasei are diverse Gram-positive bacteria that are very closely related to Lactobacillus casei, belonging to the Lactobacillus casei group. Due to extreme genome similarities between L. casei and L.
Samrat Ghosh, Aditya Narayan Sarangi, Mayuri Mukherjee, Swati Bhowmick, Sucheta Tripathy   +4 more
doaj   +1 more source

Phenotypic and phylogenetic characterization of Lactobacillus species isolated from traditional Lighvan cheese

Food Production, Processing and Nutrition, 2021
Lighvan cheese (Lighvan panir) is among the most famous traditional cheese in Iran for its desired aroma and flavor. Undoubtedly, the lactic acid bacteria especially the genus Lactobacillus are the critical factors in developing the aroma, flavor, and ...
Haleh Forouhandeh, Sepideh Zununi Vahed, Hossein Ahangari, Vahideh Tarhriz, Mohammad Saeid Hejazi   +4 more
doaj   +1 more source

Adhesion‐Enhanced Engineered Probiotic for Prolonged Intestinal Retention and Calprotectin‐Responsive IBD Therapy

Advanced Science, EarlyView.
An intelligent engineered probiotic platform is developed for the precision management of inflammatory bowel disease. By integrating surface‐displayed adhesins with an inflammation‐responsive CAT‐SOD‐GPx tripartite fusion system and mucosal repair factors, this programmable system achieves prolonged intestinal retention and multi‐pronged therapy.
Yuxi Wang, Peichao Zhang, Simin Gu, Hongyun Lu, Ningning Jiang, Jiarun Zhao, Enbo Xu, Xiayu Liu, Ying Shi, Qihe Chen   +9 more
wiley   +1 more source

Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups

Annals of Microbiology, 2014
A medium originally developed for differential enumeration of probiotic species in fermented milk (mMRS-BPB, Lee and Lee 2008) was evaluated for its ability to correctly discriminate members of the Lactobacillus plantarum (L. plantarum) and L. casei groups from other species.
Ricciardi Annamaria, Parente Eugenio, Tramutola Antonella, Guidone Angela, Ianniello Rocco Gerardo, Pavlidis Dimitrios, Tsakalidou E, Zotta Teresa   +7 more
openaire   +4 more sources