Results 151 to 160 of about 131,599 (299)

When regulation challenges innovation: the case of the genus Lactobacillus [PDF]

, 2017
The majority of probiotic bacteria belong to the genus Lactobacillus which includes a large number of safe species integral to fermented food production.
O'Toole, Paul W., Salvetti, Elisa
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Isolation, identification and characterization of Lactobacillus species from fermented locust bean (Parkia biglobosa) for use as probiotics in the aquaculture industry [PDF]

, 2012
Probiotics are a promising feed additive to stimulate animal growth and secure a low disease response in aquaculture industry where there are high stocking densities in shrimp and fish production. Fermented locust beans (Parkia biglobosa) are known to be
Ayo-Olalusi, C.I., Bernard, E.
core  

Kajian Isolat Bakteri Asam Laktat dalam Menurunkan Kolesterol secara In Vitro dengan Keberadaan Oligosakarida [PDF]

, 2016
Penelitian ini mengevaluasi lima isolat bakteri asam laktat (BAL) dari sumber yang berbeda, yaitu Lactobacillus fermentum S21209 dan Lactobacillus plantarum 1-S27202 dari tempe, Lactobacillus rhamnosus R23 dan Pediococcus pentosaceus 1-A38 dari ASI dan ...
Hariyadi, R. D. (Ratih), Maryati, Y. (Yati), Nuraida, L. (Lilis)   +2 more
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Optimization of the production and stress resistance of the probioticLactobacillus fermentumK73 in a submerged bioreactor using a whey-based culture medium [PDF]

, 2018
Stephanía Aragón-Rojas, Y. Ruíz, Humberto Hernández‐Sánchez, María Ximena Quintanilla‐Carvajal   +3 more
openalex   +1 more source

Lactic acid production on brewers' spent grain hydrolysate by lactobacillus Rhamnosus and Lactobacillus fermentum [PDF]

Journal on Processing and Energy in Agriculture, 2014
Brewers' spent grain (BSG) is the major by-product of the brewing industry, representing around 85% of the total by-products generated. Per 100 L of beer produced 20 kg of brewer's spent grain are obtained.
Pejin Jelena, Mojović Ljiljana, Kocić-Tanackov Sunčica, Radosavljević Miloš, Đukić-Vuković Aleksandra, Nikolić Svetlana   +5 more
doaj  

CAPACIDAD ANTIOXIDANTE DE BACTERIAS CON POTENCIAL PROBI 3TICO DEL GENERO LACTOBACILLUS SPP AISLADAS A PARTIR DE HECES Y CONTENIDO DUODENAL DE PERROS Y GATOS [PDF]

, 2017
El objetivo de esta investigaci\uf3n fue determinar si las bacterias \ue1cido l\ue1ctico (BAL) aisladas de heces y de contenido duodenal de gatos y perros adultos, difieren en cuanto a la capacidad antioxidante. La toma de muestras de heces se realiz\uf3
Cortez, R.
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Characterization of the Anti-Cancer Activity of the Probiotic Bacterium Lactobacillus fermentum Using 2D vs. 3D Culture in Colorectal Cancer Cells

Biomolecules, 2019
The aim of this study was to investigate the potential anti-cancer effects of probiotic cell-free supernatant (CFS) treatment using Lactobacillus fermentum for colorectal cancer (CRC) in 3D culture systems.
Joo-Eun Lee, Jina Lee, J. Kim, N. Cho, Sung Hoon Lee, S. B. Park, Byumseok Koh, Dukjin Kang, Seil Kim, H. M. Yoo   +9 more
semanticscholar   +1 more source

Genetic and Biochemical Characterization of an Exopolysaccharide With in vitro Antitumoral Activity Produced by Lactobacillus fermentum YL-11

Frontiers in Microbiology, 2019
In the present study, the whole genome sequence of Lactobacillus fermentum YL-11, a novel exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) strain isolated from fermented milk, was determined. Genetic information and the synthetic mechanism of
Yunlu Wei, Fei Li, Le Li, Linlin Huang, Quanhong Li   +4 more
semanticscholar   +1 more source

The Role of Lactobacillus fermentum in Increasing the Quality and Nutritional Value of Palm Kernel Cake

, 2023
Gita Ciptaan, Imana Martaguri, Anifah Srifani, Ferawati, Anifah Srifani, Y Agustina, R Kartika, A Panggabean, N Aoudia, A Rieu, R Briandet, J Deschamps, J Chluba, G Jego, J Guzzo, N Azman, P Abdeshahian, A Kadier, H Shukor, Al Shorgani, Nkn, Hamid, Kalil, G Casula, S Cutting, J Cerver, P Skovgaard, C Ferlby, Srensen Hr, H Jrgensen, G Ciptaan, Ferawati Mirnawati, M ; A Makmur, G Ciptaan, Mirnawati, Q Aini, M Makmur, M Coniglio, M Luna, P Provensal, S Watson, M Ortiz, H Luduea, L Cavaglieri, A Magnoli, A Corzo, C Fritts, M Kidd, B Kerr, E Cuevas-Rodriguez, Milan Carrillo, J Mora-Escobedo, R, Cardenas- Valenzuela, O, Reyes-Moreno C, C Cupp-Enyard, Ditjenbun Direktoral, Jenderal Perkebunan, C Dela, C Dagaas, Kmm Mangubat, Angeles Abanto, O, M Duan, Y Zhang, B Zhou, Z Qin, J Wu, Wang Yin, Y, S Guo, Y Xi, Y Xia, T Wu, D Zhao, Z Zhang, B Ding, Ers Imam, I Mahendra, R Utomo, D Irwansyah, C Erliana, W Manurung, P Li, L Zheng, Y Qi, Z Liu, E Du, J Wei, Z Zhang, S Guo, B Ding, Djulardi Mirnawati, G Ciptaan, Ciptaan Mirnawati, ; Ferawati, Ciptaan Mirnawati, Ferawati, Ciptaan Mirnawati   +99 more
openalex   +1 more source

Main Microbiological and Biological Properties of Microbial Associations of “Lactomyces tibeticus”. [PDF]

, 2016
“Lactomyces tibeticus” is the associative consortium of different taxonomic groups of microorganisms: lactomyces, Saccharomyces spp., Candida kefir; lactic acid bacteria - Lactobacillus fermentum, Lactobacillus spp., Lactococcus lactis subsp.
Беркевич, Ольга, Вічко, Олена Іванівна, Горюк, Володимир, Горюк, Юрій, Кухтин, Микола Дмитрович   +4 more
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