Results 171 to 180 of about 7,309 (202)

In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with Lactobacillus helveticus for Use as a Base in Formulating Follow-On Formula. [PDF]

Foods
Al-Nassir NSM, Sakr SS.
europepmc   +1 more source

Characterization of a putative metal-dependent PTP-like phosphatase from Lactobacillus helveticus 2126. [PDF]

Int Microbiol
Priyodip P, Balaji S.
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Surface layer proteins from <i>Lactobacillus helveticus</i> ATCC® 15009™ affect the gut barrier morphology and function. [PDF]

Tissue Barriers
Bendinelli P, De Noni I, Cattaneo S, Silvetti T, Brasca M, Piazzalunga F, Donetti E, Ferraretto A.   +7 more
europepmc   +1 more source

Parameters optimization and properties for Lactobacillus helveticus by heat-shock treatment.

, 2009
Xin Sui, Ren Fa-zheng, LU Yan-wen, Chen Li-jun   +3 more
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Development of functional peanut paste containing lactobacillus helveticus encapsulated by ionic gelification [PDF]

Amanda Batista de Siqueira [UNIFESP] Santos
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Long-term intake of Lactobacillus helveticus enhances bioavailability of omega-3 fatty acids in the mouse retina. [PDF]

NPJ Biofilms Microbiomes
Lapaquette P, Terrat S, Proukhnitzky L, Martine L, Grégoire S, Buteau B, Cabaret S, Rieu A, Bermúdez-Humarán LG, Gabrielle PH, Creuzot-Garcher C, Berdeaux O, Acar N, Bringer MA.   +13 more
europepmc   +1 more source

Supplemental material for Fermentation and metabolic profiling of brown fermented milk co-fermented with Lactobacillus helveticus H11 and PYS-010

Tian, Chunle, Li, Jianli, Zhao, Yaxin, Zhang, Sheng, Chen, Yongfu, Wang, Qian   +5 more
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Diversity in genetic and peptidase activity of Lactobacillus helveticus strains biodiversity of Lactobacillus helveticus

Food Bioscience, 2021
Abstract Lactobacillus helveticus strains are used as starter cultures in the manufacture of fermented milk products. Its growth relies on a complex proteolytic system that includes cell-envelope proteinases and peptidases. The proteolytic systems of only a few strains of L.
Yanran Qi, Yang Jiang, Xinyi Zhang, Yuan-Kun Lee, Xiaoming Liu, Jianxin Zhao, Hao Zhang, Wei Chen   +7 more
openaire   +1 more source

Lactobacillus helveticus

2020
Published as part of Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O'Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G.
Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O'Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G., Lebeer, Sarah   +14 more
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l-glutamate transport in Lactobacillus helveticus

World Journal of Microbiology and Biotechnology, 1994
An energy source (glucose or lactose) was required for the transport of L-glutamic acid by Lactobacillus helveticus. Mg(2+), K(+) and Li(+) increased its accumulation while Ca(2+) and Na(+) decreased it. It was inhibited by NaF, indicating that ATP may be involved in uptake. Optimum transport was at pH 7.3 and 45°C.
G S, de Giori, G F, de Valdez
openaire   +2 more sources