Results 31 to 40 of about 3,094 (197)

Probiotic characterization of Limosilactobacillus fermentum BGHV110 strain and its influence on innate immune response in Caenorhabditis elegans [PDF]

Arhiv za farmaciju, 2023
Probiotic lactobacilli exhibit the potential to promote health benefits for the host. Thanks to its numerous beneficial effects on human health, Limosilactobacillus fermentum stood out as an excellent candidate for the development of commercial probiotic
Dinić Miroslav, Popović Nikola, Radojević Dušan, Đokić Jelena   +3 more
doaj   +1 more source

Development of Non-Dairy Synbiotic Fruit Beverage Using Adansonia digatata (baobab) Fruit Pulp as Prebiotic

Fermentation, 2022
Probiotics improve gut health; however, their intake through diet is mainly in the form of dairy products, which represents a challenge to lactose-intolerant individuals and vegetarians. This study aimed to determine the prebiotic potential of baobab and
Patience T. Fowoyo, Samuel T. Ogunbanwo, Oluwatoyosi O. Popoola, Paulina O. Adeniji   +3 more
doaj   +1 more source

Virtual Screening of Cathelicidin-Derived Anticancer Peptides and Validation of Their Production in the Probiotic <i>Limosilactobacillus fermentum</i> KUB-D18 Using Genome-Scale Metabolic Modeling and Experimental Approaches. [PDF]

Int J Mol Sci
Wattayagorn V, Mansuwan T, Angkanawin K, Sapkaew C, Sinthuvanich C, Watthanasakphuban N, Chumnanpuen P.   +6 more
europepmc   +3 more sources

Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

Foods, 2021
The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation.
Hee Seo, Jae-Han Bae, Gayun Kim, Seul-Ah Kim, Byung Hee Ryu, Nam Soo Han   +5 more
doaj   +1 more source

Limosilactobacillus fermentum MG7011: An Amylase and Phytase Producing Starter for the Preparation of Rice-Based Probiotic Beverages

Frontiers in Microbiology, 2021
The goal of this study was to develop a starter strain of Limosilactobacillus fermentum which is beneficial for human health and suitable for rice fermentation. To achieve the goal, the characteristics of 25 strains of L. fermentum were compared in terms
Yu Mi Jo, Ga Yun Kim, Seul-Ah Kim, Seong Won Cheon, Chang-Ho Kang, Nam Soo Han   +5 more
doaj   +1 more source

Genome-sequence, annotation and phylogenetic insights of the lactic acid bacterium Limosilactobacillus fermentum strain LAB1 obtained from the dairy beverage borhani

Acta Scientiarum: Biological Sciences, 2023
Limosilactobacillus fermentum is a promising probiotic with several documented health benefits. LAB1 is an antagonistic L. fermentum strain isolated from borhani, a traditional South Asian beverage prepared from dairy and plant ingredients.
Tanim Jabid Hossain
doaj   +1 more source

Phenotypic characterization and genomic analysis of Limosilactobacillus fermentum phage. [PDF]

Curr Res Food Sci
Limosilactobacillus (L.) fermentum is widely utilized for its beneficial properties, but lysogenic phages can integrate into its genome and can be induced to enter the lysis cycle under certain conditions, thus accomplishing lysis of host cells, resulting in severe economic losses. In this study, a lysogenic phage, LFP03, was induced from L.
Zhang C, Quan X, Lian W, Liu R, Wen Q, Chen X.   +5 more
europepmc   +4 more sources

Effect of Limosilactobacillus fermentum 332 on physicochemical characteristics, volatile flavor components, and Quorum sensing in fermented sausage

Scientific Reports, 2023
The effects of Limosilactobacillus fermentum 332 on quality characteristics in fermented sausage were explored in terms of physicochemical characteristics, volatile flavor components, and Quorum sensing (QS).
Yue Gu, Ruifang Qiao, Bo Jin, Yinfeng He, Jianjun Tian   +4 more
doaj   +1 more source

Environment-Related Genes Analysis of Limosilactobacillus fermentum Isolated from Food and Human Gut: Genetic Diversity and Adaption Evolution

Foods, 2022
Limosilactobacillus fermentum is ubiquitous in traditional fermented vegetables, meat products, and the human gut. It is regarded as a “generally recognized as safe” organism by the US Food and Drug Administration.
Yan Zhao, Leilei Yu, Fengwei Tian, Jianxin Zhao, Hao Zhang, Wei Chen, Yuzheng Xue, Qixiao Zhai   +7 more
doaj   +1 more source

Lactic Acid Bacteria Exert a Hepatoprotective Effect against Ethanol-Induced Liver Injury in HepG2 Cells

Microorganisms, 2021
Alcoholic liver fatty disease (ALFD) is caused by excessive and chronic alcohol consumption. Alcohol consumption causes an imbalance in the intestinal microflora, leading to liver disease induced by the excessive release of endotoxins into the hepatic ...
Ji Yeon Lee, Hyemin Kim, Yulah Jeong, Chang-Ho Kang   +3 more
doaj   +1 more source