Results 61 to 70 of about 114,996 (201)

Draft Genome Sequence of Lactobacillus delbrueckii subsp. bulgaricus LBB.B5 [PDF]

, 2016
Contains fulltext : 172351.pdf (Publisher’s version ) (Open Access)Lactobacillus delbrueckii subsp. bulgaricus LBB.B5 originates from homemade Bulgarian yogurt and was selected for its ability to form a strong association with ...
Hijum, S.A. van, Urshev, Z., Hajo, K., Dijkstra, A.B., Siezen, R.J., Alkema, W., Lenoci, L., Minkova, S., Wels, M., Bron, P.A.   +9 more
core   +1 more source

Genomic Characterization of Lactobacillus delbrueckii Strains with Probiotics Properties

Frontiers in Bioinformatics, 2022
Probiotics are health-beneficial microorganisms with mainly immunomodulatory and anti-inflammatory properties. Lactobacillus delbrueckii species is a common bacteria used in the dairy industry, and their benefits to hosting health have been reported. This study analyzed the core genome of nine strains of L. delbrueckii species with documented probiotic
Luís Cláudio Lima De Jesus, Flávia Figueira Aburjaile, Thiago De Jesus Sousa, Andrei Giacchetto Felice, Siomar De Castro Soares, Luiz Carlos Junior Alcantara, Luiz Carlos Junior Alcantara, Vasco Ariston De Carvalho Azevedo   +7 more
openaire   +3 more sources

Solid‐State Fermentation of Legumes: Multi‐Scale Structural Modifications to Unlock Techno‐Functional Properties

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Legumes are increasingly used as functional ingredients in plant‐based foods. However, their compact endogenous structure restricts techno‐functional properties. Conventional fractionation methods that isolate proteins further impair these properties and generate co‐products.
Deepak Subramani, Nicholas Horlacher, Alice Marciniak, Maria G. Corradini, Iris J. Joye, Biniam Kebede   +5 more
wiley   +1 more source

PENGARUH BEBERAPA LEVEL STARTER Lactobacillus delbrueckii TERHADAP KADAR PROTEIN, KADAR AIR, TOTALTITRASI ASAM DAN NILAI pH PADA SOSIS AYAM FERMENTASI [PDF]

, 2020
PENGARUH BEBERAPA LEVEL STARTER Lactobacillus delbrueckii TERHADAP KADAR PROTEIN, KADAR AIR, TOTAL TITRASI ASAM DAN NILAI pH PADA SOSIS AYAM FERMENTASI ANDRA SEPTIA DEKA, dibawah bimbingan Drh. H. Yuherman, MS., Ph. D dan Dr. Ir. Azhar, M.
Andra, Septia Deka
core   +1 more source

Local Probiotic Lactobacillus crispatus and Lactobacillus delbrueckii Exhibit Strong Antifungal Effects Against Vulvovaginal Candidiasis in a Rat Model

Frontiers in Microbiology, 2019
A comprehensive knowledge of the vaginal ecosystem is critical for the development of successful approaches to the treatment of infections. The role of Lactobacilli in preventing vulvovaginal candidiasis (VVC) is controversial.
Ting Li, Zhaohui Liu, Xu Zhang, Xi Chen, Suxia Wang   +4 more
doaj   +1 more source

Safety and efficacy of a feed additive consisting of Enterococcus faecium NBIMCC 8270, Lactobacillus acidophilus NBIMCC 8242, Lactobacillus helveticus NBIMCC 8269, Lactobacillus delbrueckii ssp. lactis NBIMCC 8250, L. delbrueckii ssp. bulgaricus NBIMCC 8244 and Streptococcus thermophilus NBIMCC 8253 (Probiotic Lactina®) for chickens for fattening and suckling and weaned rabbits (Lactina Ltd.)

EFSA Journal, 2022
Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of Probiotic Lactina®, a feed additive consisting of ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Fašmon Durjava, Maryline Kouba, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Montserrat Anguita, Jaume Galobart, Jordi Ortuño, Rosella Brozzi   +21 more
doaj   +1 more source

Effects of Lactic Acid Bacteria and Yeasts on Growth Performance, Intestinal Health, and Organ Morphometry of Broiler Chickens

Food Safety and Health, Volume 4, Issue 4, Page 958-968, October 2026.
The fermentation of molasses‐vinasse with lactic acid bacteria and yeasts improves growth, intestinal health, digestive, and immune organs in chickens, promoting their productive performance and organic development. ABSTRACT This study evaluated the probiotic effects of lactic acid bacteria and yeasts on productive parameters, intestinal health, and ...
José Miranda‐Yuquilema, Fabian Astudillo‐Riera, Juan Taboada‐Pico, Mercy Cuenca‐Condo, Kevin Astudillo‐Vallejo   +4 more
wiley   +1 more source

Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

Molecules, 2017
Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are key factors in the fermentation process and the final quality of dairy products worldwide.
Tong Dan, Dan Wang, Shimei Wu, Rulin Jin, Weiyi Ren, Tiansong Sun   +5 more
doaj   +1 more source

The Baseplate of Lactobacillus delbrueckii Bacteriophage Ld17 Harbors a Glycerophosphodiesterase [PDF]

Journal of Biological Chemistry, 2016
Glycerophosphodiester phosphodiesterases (GDPDs; EC 3.1.4.46) typically hydrolyze glycerophosphodiesters to sn-glycerol 3-phosphate (Gro3P) and their corresponding alcohol during patho/physiological processes in bacteria and eukaryotes. GDPD(-like) domains were identified in the structural particle of bacterial viruses (bacteriophages) specifically ...
Cornelissen, Anneleen, Sadovskaya, Irina, Vinogradov, Evgeny, Blangy, Stephanie, Spinelli, Silvia, Casey, Eoghan, Mahony, Jennifer, Noben, Jean-Paul, Dal Bello, Fabio, Cambillau, Christian, Sinderen, Douwe   +10 more
openaire   +5 more sources

Physicochemical, Bioactive, Sensory, and Microbial Evaluation of Functional Drinking Yoghurt Fortified With Beetroot and Orange Juice

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Bioactive, sensory, and physicochemical properties of beetroot pulp and orange juice‐fortified drinking yoghurt demonstrated formulation‐dependent differences among the three formulations. Sample B exhibited the maximum seedling DPPH radical‐scavenging activity and the maximum phenolic and flavonoid content, while Sample A had the maximum sensory ...
Md Masudul Islam Khan, Md Noitik Ali, Ayshee Tabassum, Devpriya Bhattacharjee, Shahin Alam, Md Shahedul Islam   +5 more
wiley   +1 more source