Results 51 to 60 of about 17,672 (202)
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 +7 more
openaire +4 more sources
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 +4 more
doaj +1 more source
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 +4 more
doaj +1 more source
Chemistry – A European Journal, EarlyView.The introduction outlines the review scope. Microbial cell factories as living drugs cover host–gut microbiota, bacteria, yeast, and other microbial systems, with comparative host advantages. Engineering strategies include synthetic circuits, quorum sensing, and memory.
Cemile Elif Özçelik +3 more
wiley +1 more source
Rapid detection assay for oxygen consumption in the Lactobacillus casei group
Annals of Microbiology, 2014 A rapid method based on the time of resazurin reduction was optimized and use to evaluate the oxygen consumption in Lactobacillus casei, L. paracasei and L. rhamnosus strains grown under anaerobic, aerobic and respiratory promoting conditions. A good correlation was found between the resazurin assay and polarographic measurements. The new method proved
Ricciardi Annamaria +4 more
openaire +3 more sources
Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +1 more source
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 +2 more
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Taxonomic and Strain-Specific Identification of the Probiotic Strain Lactobacillus rhamnosus 35 within the Lactobacillus casei Group [PDF]
Applied and Environmental Microbiology, 2008 ABSTRACT Lactobacilli are lactic acid bacteria that are widespread in the environment, including the human diet and gastrointestinal tract. Some Lactobacillus strains are regarded as probiotics because they exhibit beneficial health effects on their host. In this study, the long-used probiotic strain
Sophie, Coudeyras +3 more
openaire +2 more sources
Food Safety and Health, EarlyView.This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu +5 more
wiley +1 more source
Analisis viabilitas kelompok lactobacillus casei asal air susu ibu terhadap ph asam dan garam empedu [PDF]
, 2022 INDONESIA : Meningkatnya kesadaran akan pentingnya kesehatan menimbulkan implikasi yang luas dalam memilih bahan makanan untuk melangsungkan hidup. Hal tersebut mendorong berkembangnya riset-riset mengenai makanan dan minuman yang menyehatkan termasuk
Mahali, Muhammad Abdillah
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