Results 81 to 90 of about 55,884 (262)

Crystal structure and biophysical characterisation of the enterococcal foldase PpiC, a cross‐opsonic antigen against gram‐positive nosocomial pathogens

The FEBS Journal, EarlyView.
PpiC is an enterococcal lipoprotein endowed with both Peptidyl‐prolyl cis‐trans isomerase (PPIase) and foldase activities. It is a potential target for novel antimicrobials and a promising vaccine antigen. We determined the crystal structure of the enzyme, showing that PpiC adopts a dimeric organisation embedding two catalytic parvulin‐type PPIase ...
Valeria Napolitano, Eliza Kramarska, Ornella Ghilardi, Felipe Romero‐Saavedra, Pompea Del Vecchio, Flavia Squeglia, Johannes Huebner, Rita Berisio   +7 more
wiley   +1 more source

A modified method for the turbidimetric assay of nisin

Brazilian Archives of Biology and Technology, 2003
Nisin is an antibacterial peptide produced by Lactococcus lactis subsp. lactis that shows a broad spectrum of inhibitory activity against gram-positive microorganism including bacterial spores.
Simone Hickmann Flôres, Ana Luíza de Mattos Braga, Ranulfo Monte Alegre   +2 more
doaj   +1 more source

Nutrient cross-feeding in the microbial world. [PDF]

, 2014
The stability and function of a microbial community depends on nutritional interactions among community members such as the cross-feeding of essential small molecules synthesized by a subset of the population.
Seth, Erica C, Taga, Michiko E
core   +2 more sources

Therapeutic Role of Probiotics for the Treatment of Dyspepsia: A Review of the Literature

Neurogastroenterology &Motility, EarlyView.
Recent studies suggest that microbiota imbalance plays a significant role in the development of functional dyspepsia (FD). Specifically, patients with FD have shown increased levels of Streptococcus and decreased levels of Prevotella, Veillonella, and Actinomyces.
Giovanni Marasco, Miriam Fiocca, Cesare Cremon, Luigi Colecchia, Marcello Maida, Elton Dajti, Maria Raffaella Barbaro, Vincenzo Stanghellini, Giovanni Barbara   +8 more
wiley   +1 more source

Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening

Mljekarstvo, 2012
The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp.
Dragana Pesic Mikulec, Goran Trpkovic, Zorana Miloradovic, Zorica Radulovic, Jelena Miocinovic, Vladimir Pavlovic, Predrag Pudja   +6 more
doaj  

From Genome to Phenotype: An Integrative Approach to Evaluate the Biodiversity of Lactococcus lactis

Microorganisms, 2017
Lactococcus lactis is one of the most extensively used lactic acid bacteria for the manufacture of dairy products. Exploring the biodiversity of L. lactis is extremely promising both to acquire new knowledge and for food and health-driven applications. L.
Valérie Laroute, Hélène Tormo, Christel Couderc, Muriel Mercier-Bonin, Pascal Le Bourgeois, Muriel Cocaign-Bousquet, Marie-Line Daveran-Mingot   +6 more
doaj   +1 more source

The role of the oral microbiome, host response, and periodontal disease treatment in Alzheimer's disease: A primer

Periodontology 2000, EarlyView.
Abstract Background Alzheimer‘s disease (AD) is the leading cause of cognitive impairment and dementia in elderly patients worldwide. There is increasing evidence that periodontal disease may have an important role in the complex, multifactorial pathogenesis of AD. Aim This narrative review aims to (1) highlight the current understanding of the role of
Jaclyn C. Chalmers, Yvonne L. Hernandez‐Kapila   +1 more
wiley   +1 more source

FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER

Foods and Raw Materials, 2017
One of the ways of formation of innovative products is the design of new types of direct application starters on the basis of viable microorganisms for their further use in the dairy industry.
Sukhikh S.A., Krumlikov V.Y., Evsukova A.O. , Asyakina L.K.   +3 more
doaj   +1 more source

Inhibition of Fungi and Gram-Negative Bacteria by Bacteriocin BacTN635 Produced by Lactobacillus plantarum sp. TN635 [PDF]

, 2010
The aim of this study was to evaluate 54 lactic acid bacteria (LAB) strains isolated from meat, fermented vegetables and dairy products for their capacity to produce antimicrobial activities against several bacteria and fungi.
A Aktypis, Bassem Jaouadi, CM Lee, D Hanahan, D Twomey, Florence Mathieu, GF Brooks, GR Janssen, GT Macfarlane, H Kobayashi, Hichem Chouayekh, I Hammami, I Karunasagar, Imen Ayadi, Ines Karray-Rebai, J Alisky, J Felsenstein, J Sambrook, JD Thompson, JR Tagg, KJ Leenhouts, L Settanni, Lobna Elleuch, Lotfi Mellouli, M Atanassova, M Papagianni, MB Diop, MM Bradford, N Saitou, P Lavermicocca, P Messi, RR Paul, RT Wiblin, Samir Bejar, SD Todorov, SD Todorov, SD Todorov, SK Nawaz, Slim Smaoui, UK Laemmli, V Atanassova, Wacim Bejar   +41 more
core   +2 more sources

Growth stimulation of a proteinase positive Lactococcus lactis strain by a proteinase negative Lactococcus lactis strain

International Journal of Food Microbiology, 2007
Lactococcus lactis AMP15/pAMP31(D471R) is a proteinase negative, lactose negative strain with a modified oligopeptide transport system, and potential as a debittering agent due to its efficient utilization of hydrophobic peptides. Five wild L. lactis strains of dairy origin, which produced cheeses of high flavour quality, were cocultured with L. lactis
Picón Gálvez, Antonia María, Núñez Gutiérrez, Manuel   +1 more
openaire   +4 more sources