Results 61 to 70 of about 45,638 (263)

Properties of Nisin Z and Distribution of Its Gene, nisZ, in Lactococcus lactis [PDF]

, 1993
Two natural variants of the lantibiotic nisin that are produced by Lactococcus lactis are known. They have a similar structure but differ in a single amino acid residue at position 27: histidine in nisin A and asparagine in nisin Z.
Mulders, John W.M.,, Hugenholtz, Jeroen, Kuipers, Oscar P.,, Hugenholtz, Jeroen,, Kuipers, Oscar P.; id_orcid, Kuipers, Oscar P., Vos, Willem M. de, Mulders, John W.M., Siezen, Roland J., Vos, Willem M. de,, Siezen, Roland J.,   +10 more
core  

Ketogenic diet for infantile epileptic spasms

Epilepsia Open, EarlyView.
Abstract Approximately half of all cases of Infantile Epileptic Spasms Syndrome (IESS) do not respond to vigabatrin and hormonal therapies. There is no clear consensus as to the second‐line therapy for IESS. Ketogenic diet (KD) has emerged as an effective treatment for certain drug‐resistant epilepsies and in many cases of IESS.
Morris H. Scantlebury, Anamika Choudhary, Andy Cheuk‐Him Ng, Cezar Gavrilovici   +3 more
wiley   +1 more source

Oral delivery of Lactococcus lactis that secretes bioactive heme oxygenase-1 alleviates development of acute colitis in mice [PDF]

, 2015
Background: Mucosal delivery of therapeutic proteins using genetically modified strains of lactic acid bacteria (gmLAB) is being investigated as a new therapeutic strategy. Methods: We developed a strain of gmLAB, Lactococcus lactis NZ9000 (NZ-HO), which
Kitazawa, Haruki, Shigemori, Suguru, Yamamoto, Yoshinari, Sato, Takashi, Suda, Yoshihito, Kudoh, Kai, Watanabe, Takafumi, Kudoh, Kai, Kitazawa, Haruki, Ihara, Masaki, Watanabe, Takafumi, Shigemori, Suguru, Shimosato, Takeshi, Shimosato, Takeshi, Nigar, Shireen, Ihara, Masaki, Yamamoto, Yoshinari, Sato, Takashi, Suda, Yoshihito, Nigar, Shireen   +19 more
core   +1 more source

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Produção de diacetil e acetoína: desenvolvimento de um meio de cultivo e avaliação de fatores que alteram o crescimento de Lactococcus lactis subsp. lactis biovar. diacetylactis [PDF]

, 1999
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia QuímicaO diacetil e a acetoína são substâncias responsáveis por parte do aroma de diversos derivados do leite.
Carvalho, Júlio Cesar de
core  

Food Contamination and Safety in Nigeria: A Systematic Synthesis of Heavy Metals, Microbial Pathogens, and Health Risk Metrics

Food Safety and Health, EarlyView.
This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi, Naomi A. Mogborukor, Baridoo Donatus Dooka, Polycarp Dauda Madaki, Chiara Frazzoli, Mohamed Haddad, Orish Ebere Orisakwe   +6 more
wiley   +1 more source

Physical and Antibacterial Properties of Sodium Alginate—Sodium Carboxymethylcellulose Films Containing Lactococcus lactis

Molecules, 2018
Edible films have gradually become a research focus for food packaging materials due to a variety of benefits, including environmental friendliness, good barrier properties, and good carrying capacity.
Jingsong Ye, Donghui Ma, Wen Qin, Yaowen Liu   +3 more
doaj   +1 more source

Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows’ milk cheeses [PDF]

Archives of Biological Sciences, 2014
The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows’ milk cheeses traditionally manufactured without the addition of starter culture.
Terzić-Vidojević Amarela, Mihajlović Sanja, Uzelac Gordana, Golić Nataša, Fira Đ., Kojić M., Topisirović Lj.   +6 more
doaj   +1 more source

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

Food Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 more
wiley   +1 more source

Antimicrobial susceptibilities of Lactococcus lactis and Lactococcus garvieae and a proposed method to discriminate between them [PDF]

Journal of Clinical Microbiology, 1996
The MICs of antimicrobial agents contained in the SCEPTOR Streptococcus MIC panels (Becton Dickinson Microbiology Systems) were determined for Lactococcus lactis, L. garvieae, and unknown Lactococcus species. Several isolates had reduced susceptibilities to many of the antimicrobial agents contained in the panel. For L. garvieae, the MICs of penicillin
J A, Elliott, R R, Facklam
openaire   +2 more sources