Results 41 to 50 of about 4,612 (196)

Short- and long-term adaptation to ethanol stress and its cross-protective consequences in Lactobacillus plantarum [PDF]

, 2011
This paper describes the molecular responses of Lactobacillus plantarum WCFS1 toward ethanol exposure. Global transcriptome profiling using DNA microarrays demonstrated adaptation of the microorganism to the presence of 8% ethanol over short (10-min and ...
Kleerebezem, M., Abee, T., Tempelaars, M.H., Kleerebezem, M. (author), Marco, M.L. (author), Hermien Van Bokhorst-van De Veen, Van Bokhorst-van de Veen, H., Marcel Tempelaars, Tempelaars, M., Abee, T. (author), Michiel Kleerebezem, Bron, P.A. (author), Maria L. Marco, Peter A. Bron, Bokhorst-van de Veen, H., van, Tjakko Abee, Bron, P.A., Marco, M.L., Tempelaars, M. (author), Van Bokhorst-van de Veen, H. (author)   +19 more
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Apoptotic Induction in Human Colorectal Adenocarcinoma Cell Line and Growth Inhibition of Some Gastrointestinal Pathogenic Species by Lactobacillus Sakei Metabolites

پیاورد سلامت, 2021
Background and Aim: Lactobacillus is the most important genus of lactic acid bacteria and the use of some species of lactobacillus with the probiotic potential can be effective for inhibition of the growth of some pathogens and control of ...
Mohammad Saber Malaki, Leila Rouhi, Khalil Khashei Varnamkhasti   +2 more
doaj  

CHARACTERIZATION OF THE NATIVE SHUBATS’ MICROFLORA BASED ON CAMEL MILK OBTAINED BY SPONTANEOUS FERMENTATION

Алматы технологиялық университетінің хабаршысы, 2021
The article describes the results of a study of native microflora of shubat obtained from the Kazakh Bactrian breed by spontaneous fermentation of raw milk. In the studied samples of shubat, lactic acid bacteria and yeast were the dominant microorganisms.
A. Zh. Orazov, K. K. Bozymov, T. A. Baibatyrov   +2 more
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Protein expression under uracil privation inLactobacillus sakei [PDF]

FEMS Microbiology Letters, 2001
Lactobacillus sakei is a lactic acid bacterium belonging to the natural flora of fresh and vacuum-packed meat, and is used as the starter for manufacturing fermented sausages. This species is now being studied at the genetic level. We investigated uracil prototrophy of strain 23K in order to validate the proteomic approach to study metabolism ...
Marceau, A., Méra, T., Zagorec, Monique, Champomier Verges, Marie-Christine   +3 more
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In Vitro assessment of anti-Campylobacter activity of lactobacillus strains isolated from canine rectal swabs

BMC Veterinary Research, 2022
Background Campylobacteriosis is currently the most frequently reported zoonosis. Dogs, especially puppies or those with diarrhea, are considered a possible source of human infection.
Anna Tomusiak-Plebanek, Martyna Mruk, Sybilla Rząca, Magdalena Strus, Zbigniew Arent   +4 more
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Latilactobacillus sakei SAKEI SUBSP. SAKEI 2020

, 2020
DESCRIPTION OF LATILACTOBACILLUS SAKEI COMB. NOV. Latilactobacillus sakei (sa’ke.i. N.L. gen. n. sakei of sake). Basonym: Lactobacillus sakei corrig. Katagiri, Kitahara and Fukami 1934, 157 (Approved Lists); emend. Klein etal. 1996 L.
O'Toole, Paul W., Salvetti, Elisa, Wuyts, Sander, Franz, Charles M. A. P., Vandamme, Peter, Mattarelli, Paola, Harris, Hugh M. B., Walter, Jens, Felis, Giovanna E., Pot, Bruno, Wittouck, Stijn, Zheng, Jinshui, Watanabe, Koichi, Lebeer, Sarah, Gänzle, Michael G.   +14 more
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Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage

Journal of Ethnic Foods, 2015
This study assessed the effects of starter cultures (Lactobacillus sakei KM5474 and Lactobacillus plantarum KM1450) on the accumulation of biogenic amines (BAs) in Thai traditional fermented fish sausage. BAs formation (cadaverine, putrescine, histamine,
Jirasak Kongkiattikajorn
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Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis [PDF]

BMC Microbiology, 2010
Lactobacillus sakei is an important food-associated lactic acid bacterium commonly used as starter culture for industrial meat fermentation, and with great potential as a biopreservative in meat and fish products. Understanding the metabolic mechanisms underlying the growth performance of a strain to be used for food fermentations is important for ...
Mcleod, Anette, Zagorec, Monique, Champomier-Verges, Marie-Christine, Naterstad, Kristine, Axelsson, Lars   +4 more
openaire   +5 more sources

Global transcriptome response in Lactobacillus sakei during growth on ribose [PDF]

BMC Microbiology, 2011
Lactobacillus sakei is valuable in the fermentation of meat products and exhibits properties that allow for better preservation of meat and fish. On these substrates, glucose and ribose are the main carbon sources available for growth. We used a whole-genome microarray based on the genome sequence of L.
Naterstad Kristine, Snipen Lars, McLeod Anette, Axelsson Lars   +3 more
openaire   +3 more sources

Latilactobacillus sakei SUBSP. SAKEI 2020, COMB. NOV.

, 2020
DESCRIPTION OF LATILACTOBACILLUS SAKEI SUBSP. SAKEI COMB. NOV. Latilactobacillus sakei subsp. sakei (sa’ke.i. N.L. gen. n. sakei of sake). Basonym: Lactobacillus sakei subsp. sakei corrig.
O'Toole, Paul W., Salvetti, Elisa, Wuyts, Sander, Franz, Charles M. A. P., Vandamme, Peter, Mattarelli, Paola, Harris, Hugh M. B., Walter, Jens, Felis, Giovanna E., Pot, Bruno, Wittouck, Stijn, Zheng, Jinshui, Watanabe, Koichi, Lebeer, Sarah, Gänzle, Michael G.   +14 more
core   +1 more source