Results 141 to 150 of about 16,654 (168)

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
openaire   +3 more sources

Ribotyping ofLactobacillus casei group strains isolated from dairy products

Folia Microbiologica, 2005
A series of lactobacilli isolated from dairy products were characterized using biotyping and ribotyping with EcoRI and HindIII restriction enzymes. Biotyping assigned 14 strains as Lactobacillus casei, 6 strains as Lactobacillus paracasei subsp. paracasei and 12 as Lactobacillus rhamnosus.
P, Svec, V, Dráb, I, Sedlácek
openaire   +2 more sources

Lactobacillus casei group effective identification

2014
Lactobacillus casei, L. paracasei and L. rhamnosus form a closely related taxonomic group (Lactobacillus casei-group) within the facultatively heterofermentative lactobacilli. Some strains belonging to these species have been used for a long time as probiotics in a wide range of different products, and they commonly represent the dominant species of ...
BOTTARI, Benedetta, Giovanna Felis, Anna Castioni, Sandra Torriani, SGARBI, Elisa, GATTI, Monica   +5 more
openaire   +1 more source

LACTOBACILLUS spp. | Lactobacillus casei Group

2002
B. Curry, V. Crow
openaire   +1 more source

Production and Characterization of Peptidases of Lactobacillus Casei Group

Canadian Institute of Food Science and Technology Journal, 1988
G. Arora, B.H. Lee
openaire   +1 more source

New findings on the adaptation of Lactobacillus casei group to cheese environment

2017
Cheese represents a very complex environment, where the components initially present in milk are modified by technological processing, which lead to substantial changes in the biochemical properties of the initial matrix, and directs the development of the microbiota.
openaire   +1 more source

Antioxidant and Immunomodulatory Properties of Partially purified Exopolysaccharide from Lactobacillus Casei Isolated from Chinese Northeast Sauerkraut

Immunological Investigations, 2022
Qing Peng, Xiaoqing Xu, Vermont P Dia
exaly  

Production and Characterization of Esterases and Lipases of Lactobacillus Casei Group

Canadian Institute of Food Science and Technology Journal, 1988
S.Y. Lee, B.H. Lee, S. Kermasha
openaire   +1 more source

The antidepressant potential of lactobacillus casei in the postpartum depression rat model mediated by the microbiota-gut-brain axis

Neuroscience Letters, 2022
exaly  

STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter

2014
Flavour perception is very important in the differentiation of fermented dairy products as ripened cheese. Ripened cheese is a dynamic environment involving microbial and biochemical changes which lead to the formation of products characteristics and flavour.
SGARBI, Elisa, SAVO SARDARO, Maria Luisa, LAZZI, Camilla, BOTTARI, Benedetta, GATTI, Monica, NEVIANI, Erasmo   +5 more
openaire   +1 more source