Results 121 to 130 of about 53,251 (245)

Oral Probiotics for Improving Skin Hydration, Elasticity, Transepidermal Water Loss, and Wrinkle Reduction in Adults: A Systematic Review and Meta‐Analysis of Randomized Controlled Trials

Journal of Cosmetic Dermatology, Volume 25, Issue 8, August 2026.
ABSTRACT Background The gut‐skin axis has emerged as a potential target for skin health interventions. Oral probiotic supplementation may improve skin outcomes through immunomodulatory and anti‐inflammatory mechanisms, yet evidence remains inconsistent.
Amin Shehni Nezhadpour, Emadeddin Hemadi, MohammadPouya Roghanian, Saba Shahinzadeh, Mehdi Makvandi   +4 more
wiley   +1 more source

Producción de ácido láctico por una mezcla de Lactococcus lactis y Streptococcus salivarius en fermentaciones en discontinuo

Revista Colombiana de Biotecnología, 2005
Se estudió la producción de ácido láctico (AL), la conversión de sustrato (CG), y el rendimiento(Yp/s) de Lactococcus lactis, Streptococcus salivarius y una mezcla 1:1 de ambas cepas en sustrato glucosado.
Liliana Serna Cock, Aida Rodríguez de Stouvenel   +1 more
doaj  

Oxidative stress in Lactococcus lactis.

Genetics and molecular research : GMR, 2003
Lactococcus lactis, the most extensively characterized lactic acid bacterium, is a mesophilic- and microaerophilic-fermenting microorganism widely used for the production of fermented food products. During industrial processes, L. lactis is often exposed to multiple environmental stresses (low and high temperature, low pH, high osmotic pressure ...
Miyoshi, Anderson, Rochat, Tatiana, Gratadoux, Jean-Jacques, Le Loir, Yves, Oliveira, Sérgio Costa, Langella, Philippe, Azevedo, Vasco   +6 more
openaire   +2 more sources

Utilización del medio Mrs-s en el aislamiento de bacterias lácticas mesofilas en leche de cabra Utilización del medio Mrs-s en el aislamiento de bacterias lacticas mesofilas en leche de cabra

Acta Agronómica, 1990
Con el fin de evaluar el MRS-S (Sorbato al 0.10%) en el aislamiento de bacterias lácticas se cultivaron muestras de leche de cabra cruda en MRS-S y PCA en profundidad y se incubaron en aerobiósis a 320C durante 48 horas.
Fortes F. Celia L. de Luces, Peña Rueda Aurora   +1 more
doaj  

Lactococcus lactis subsp lactis [PDF]

, 2020
openaire   +1 more source

Improvements in the Flavour of Soy Cheese

Food Technology and Biotechnology, 2008
A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese.
Naveed Ahmad, Li Li, Xiao-Quan Yang, Zheng-Xiang Ning, Muhammad Atif Randhawa   +4 more
doaj  

IN-VITRO EVALUATION FOR CHOLESTEROL REDUCTION POTENTIAL OF LACTOCOCCUS SPECIES ISOLATED FROM GARLIC AND GINGER

FUUAST Journal of Biology
The genus Lactococcus contains Lactic acid bacteria within the family Streptococcaceae. These bacteria are micro aerophilic, homo fermentative, Gram-positive that ferment hexoses to produce lactic acid.
HABIB UR RAHMAN, MUHAMMAD ASHRAF, AFZA AKRAM, MUHMMAD HAIDAR FAROOQ QURESHI, MUHMMAD IMRAN SAEED, MUDASSAR SALEEM, KALEEM ULLAH, MARYAM ARSHAD   +7 more
doaj  

GABA-Producing Capabilities of <i>Lactococcus lactis</i> PL186 in Murine and Human. [PDF]

J Microbiol Biotechnol
Paek JJ, Yang H, Paek KS, Lee Y.
europepmc   +1 more source

Tailored molecular weight hyaluronic acid production by engineered Lactococcus lactis. [PDF]

Microb Cell Fact
Soundiraraj S, Ravishankar N, Jeeva P, Blank LM, Jayaraman G.   +4 more
europepmc   +1 more source

Alkaline pH-Driven Metabolic Plasticity of Lactococcus lactis FM03. [PDF]

Environ Microbiol
Bendig TAL, Abee T, Boeren S, Smid EJ, van Mastrigt O.   +4 more
europepmc   +1 more source