Влияние полиненасыщенных жирных кислот на биохимическую активность комбинированной закваски [PDF]
, 2000 В данной работе представлены результаты культивирования комбинированнойзакваски, соотношение культур Lactobacillus helveticus 35-1 и Propionibakterium freudenreichii subsp.
Buchner, Helmut +6 more
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Purification and Partial Characterization of a Prolyl-Dipeptidyl Aminopeptidase from Lactobacillus helveticus CNRZ 32 [PDF]
, 1990 Noraini M. Khalid, Elmer H. Marth
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Cervical microbiota dysbiosis associated with high-risk Human Papillomavirus infection.
PLoS ONEHigh-risk Human Papillomavirus (HR-HPV) genotypes, specifically HPV16 and HPV18, pose a significant risk for the development of cervical intraepithelial neoplasia and cervical cancer.
Natalia Zeber-Lubecka +12 more
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Microbiological Research on the Traditional Alcoholic Fermented Milk“Airag”in Mongolia [PDF]
, 2015 Airag, a traditional fermented milk well loved by Mongolians, has been drunk habitually since ancient times as a unique drink. It is produced from cow, mare and camel milk by a traditional method using indigenous starter cultures containing lactic acid ...
Miyamoto, Taku
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Surface Proteins of Lactobacillus crispatus : Adhesive Properties and Cell Wall Anchoring [PDF]
, 2007 Bacterial surface-associated proteins are important in communication with the environment and bacteria-host interactions. In this thesis work, surface molecules of Lactobacillus crispatus important in host interaction were studied. The L.
Antikainen, Jenni
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Presence of Active and Inactive Molecules of a Cell Wall-Associated Proteinase in Lactobacillus helveticus CP790 [PDF]
, 1995 Naoyuki Yamamoto +3 more
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Inmovilización de lactobacillus helveticus en soportes vítreos obtenidos por tecnología sol-gel
Boletín de la Sociedad Española de Cerámica y Vidrio, 2003 The immobilization of bio catalyst agents like cells and enzymes, is a tool used to improve and simplify biotechnical continued industrial processes, given that it allows to work with higher concentrations of the bio catalyst agent, retain it inside the ...
Betancur, J. F. +3 more
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Improving the Quality of European Hard Cheese by controlling interactions between Lactic Acid Bacteria and Propionic Acid Bacteria (LAB/PAB) (Stimulation of Propionic Acid Bacteria by Lactic [PDF]
, 2001 End of Project ReportTeagasc acknowledges with gratitude grant aid under the EU Framework Programme (FAIR 96-CT-1024).In the manufacture of Swiss-type cheese two successive fermentations occur.
Cogan, Tim +4 more
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