Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages [PDF]
Frontiers in Nutrition, 2023 In this study, five strains isolated from traditional Inner Mongolian air-dried meat products were used, two Lactobacillus helveticus strains, ZF22 and TR1-1-3, with potent antibacterial activity, acid, salt, and nitrite tolerance, were selected for this
Jianjun Tian +5 more
doaj +4 more sources
Lactobacillus helveticus mitigates diarrhea and inflammation induced by enterotoxigenic E. coli through rebalance of gut microbiota [PDF]
Current Research in Food ScienceThe probiotic potential and mechanisms of Lactobacillus helveticus against Escherichia coli (ETEC) induced diarrhea remain poorly understood, despite its robust physiological traits and long history of safe use.
Zhen Zhang +10 more
doaj +2 more sources
Comparative Peptidomics Analysis of Milk Fermented by Lactobacillus helveticus [PDF]
Foods, 2022 Lactobacillus helveticus is one of the commonly used starter cultures for manufacturing various fermented dairy products. However, only a few studies have explored the cleavage region preference of L.
Shuman Gao +7 more
doaj +2 more sources
In vitro study of probiotic Lactobacillus helveticus: Antibacterial effects on Porphyromonas gingivalis. [PDF]
PLoS ONEProbiotics are gaining attention for their benefits as a supplement to improve oral health. This study aimed to evaluate the antibacterial effect of the probiotic Lactobacillus helveticus against Porphyromonas gingivalis, a significant pathogen in ...
Husna Hazirah Bakri +8 more
doaj +2 more sources
Evaluation of Probiotic Properties and Safety of Lactobacillus helveticus LH10 Derived from Vinegar through Comprehensive Analysis of Genotype and Phenotype [PDF]
MicroorganismsThe probiotic potential of Lactobacillus helveticus LH10, derived from vinegar Pei, a brewing mixture, was assessed through genotype and phenotype analyses. The assembled genome was comprised of 1,810,276 bp and predicted a total of 2044 coding sequences
Yang Du +3 more
doaj +2 more sources
Fermentation Characteristics of Fermented Milk with Streptococcus thermophilus CICC 6063 and Lactobacillus helveticus CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage [PDF]
MoleculesThe lactic acid bacteria Streptococcus thermophilus and Lactobacillus helveticus are commonly used as starter cultures in dairy product production. This study aimed to investigate the characteristics of fermented milk using different ratios of these ...
Xiaoxin Zhao +6 more
doaj +2 more sources
Isolation and characterization of a β-galactosidase from Lactobacillus helveticus for industrial processing. [PDF]
JDS CommunRuiz-Ramírez S, Jiménez-Flores R.
europepmc +3 more sources
Investigation of probiotic properties of Lactobacillus helveticus 2/20 isolated from rose blossom of Rosa damascena Mill. [PDF]
BIO Web of Conferences, 2023 A Lactobacillus strain was isolated from rose blossom of Rosa damascena Mill. and it was identified as belonging to the species Lactobacillus helveticus by the application of physiological-biochemical (API 50 CHL) and molecular-genetic methods ...
Denkova-Kostova Rositsa +6 more
doaj +1 more source
Lactic acid bacteria strains selected from fermented total mixed rations improve ensiling and in vitro rumen fermentation characteristics of corn stover silage [PDF]
Animal Bioscience, 2022 Objective This study identified the major lactic acid bacteria (LAB) strains from different fermented total mixed rations (FTMRs) via metataxonomic analysis and evaluated the ability of their standard strain as ensiling inoculants for corn stover silage.
Kailang Huang +5 more
doaj +1 more source
Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters. [PDF]
PLoS ONE, 2016 We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5-28 months after renewal.
Ene Viiard +6 more
doaj +1 more source