Clinical Interventions in Aging, 2018 Maria Parvaneh,1,2 Golgis Karimi,1,3 Rosita Jamaluddin,1 Min Hwei Ng,4 Ibrahim Zuriati,1 Sani Ismaila Muhammad5 1Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia ...
Parvaneh M +5 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
Lactobacillus helveticus-Derived Whey-Calcium Chelate Promotes Calcium Absorption and Bone Health of Rats Fed a Low-Calcium Diet. [PDF]
NutrientsHu W +8 more
europepmc +3 more sources
Fermentation, 2023 In this article, the probiotic strains of Lacticaseibacillus paracasei ABK and Lactobacillus helveticus H9 were cultured in reconstituted skim milk (RSM medium) and MRS broth, and the cell biomass was removed at the end of fermentation in order to obtain
I. V. Rozhkova, E. Yurova, V. A. Leonova
semanticscholar +1 more source
Beneficial Microbes, 2023 We investigated the effects of heat-killed Lactobacillus helveticus MCC1848 on daily mood states in healthy young adults. Participants (n=58) were randomised to receive heat-killed L. helveticus MCC1848 powder or placebo powder for 4 weeks.
N. Mutoh +8 more
semanticscholar +1 more source
Fermentation, 2023 An ultrasound, a non-thermal technique, can be employed to increase a probiotic’s biomass and its fermentation products. The effects of high-intensity ultrasounds (20%, 30%, and 40% amplitudes for 3 min) on the growth and fermentative profile of ...
semanticscholar +1 more source
Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses [PDF]
Veterinary World, 2018 Aim: The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening.
A. Ehsani +3 more
doaj +1 more source
Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity
Food and Agricultural Immunology, 2023 Shrimp is a common cause of food allergies in allergic individuals. The management of patients suffering from shrimp allergy relies on avoidance of the specific food, which compromises nutritional requirements.
Hongyan Li, Zhihe Hu, Yali Yan
doaj +1 more source
<i>Lactobacillus helveticus</i> HY7804 Modulates the Gut-Liver Axis to Improve Metabolic Dysfunction-Associated Steatotic Liver Disease in a Mouse Model. [PDF]
Int J Mol SciKim H +8 more
europepmc +3 more sources