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BasS/BasR Two-Component System Affects the Sensitivity of Escherichia coli to Plantaricin BM-1 by Regulating the Tricarboxylic Acid Cycle

Frontiers in Microbiology, 2022
Plantaricin BM-1, a class IIa bacteriocin produced by Lactiplantibacillus plantarum BM-1, exhibits significant antibacterial activity against many gram-positive and gram-negative bacteria.
Yifei Liu, Yawen Wang, Xinyue Chen, Junhua Jin, Hui Liu, Yanling Hao, Hongxing Zhang, Yuanhong Xie   +7 more
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Plantaricin BM-1 decreases viability of SW480 human colorectal cancer cells by inducing caspase-dependent apoptosis

Frontiers in Microbiology, 2023
Plantaricin BM-1 is a class IIa bacteriocin produced by Lactobacillus plantarum BM-1 that has significant antimicrobial activity against food-borne bacteria.
He Wang, Junhua Jin, Xiaona Pang, Zheng Bian, Jingxin Zhu, Yanling Hao, Hongxing Zhang, Yuanhong Xie   +7 more
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YbfA Regulates the Sensitivity of Escherichia coli K12 to Plantaricin BM-1 via the BasS/BasR Two-Component Regulatory System

Frontiers in Microbiology, 2021
Plantaricin BM-1, a class IIa bacteriocin produced by Lactobacillus plantarum BM-1, shows obvious antibacterial activity against Escherichia coli. However, the mechanism underlying the action of class IIa bacteriocins against gram-negative bacteria ...
Xinyue Chen, Yifei Liu, Junhua Jin, Hui Liu, Yanling Hao, Hongxing Zhang, Yuanhong Xie   +6 more
doaj   +1 more source

Bifidobacterium animalis A12 and Lactobacillus salivarius M18-6 Alleviate Alcohol Injury by keap1-Nrf2 Pathway and Thioredoxin System

Foods, 2023
Excessive drinking can significantly damage people’s health and well-being. Although some lactic acid bacterial strains have been previously shown to alleviate the symptoms of alcohol injury, the mechanism underlying these effects remains unclear.
Yan Zhang, Jingsheng Ma, Nanqing Jing, Hongxing Zhang, Yuanhong Xie, Hui Liu, Xiangfen Shan, Jianhua Ren, Junhua Jin   +8 more
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Bifidobacterium animalis A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage

Foods, 2023
Bifidobacterium animalis A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of B. animalis A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the
Yan Zhang, Yubing Hou, Shunliang Zhang, Nanqing Jing, Hongxing Zhang, Yuanhong Xie, Hui Liu, Jianguo Yan, Jianhua Ren, Junhua Jin   +9 more
doaj   +1 more source

Effects of a probiotic-fermented herbal blend on the growth performance, intestinal flora and immune function of chicks infected with Salmonella pullorum

Poultry Science, 2021
: Salmonella pullorum is a highly pathogenic bacteria in poultry industry. However, antibiotics were restricted in many countries because of the increasing risk of antibiotic resistance, Therefore, an environmental friendly and effective alternative ...
Yiming Wang, Jiayi Li, Yuanhong Xie, Hongxing Zhang, Junhua Jin, Lixia Xiong, Hui Liu   +6 more
doaj   +1 more source

An inventory routing problem for deteriorating items with dynamic demand and spoilage rate [PDF]

Yugoslav Journal of Operations Research, 2021
Inventory routing problems (IRP) are among important tools to be used for implementing vendor manage inventory. Many researchers try to develop methods for solving inventory routing problem, however, only a few developed methods for inventory routing ...
Widyadana Gede Agus, Wahyudi Krisna, Sutapa Nyoman   +2 more
doaj   +1 more source

REDUCING THE RISK OF SPOILAGE CAUSED BY BACILLUS CEREUS IN COW'S AND GOAT'S MILK YOGURT WITH BERRIES PUREE

Journal of Engineering Science (Chişinău), 2023
The objective of this study was to investigate the impact of adding aronia (Aronia melenocarpa), raspberry (Rubus idaeus), and strawberry (Fragaria xananassa) in the form of 10% puree to a mixture of cow's and goat's milk in order to reduce the risk of
CUȘMENCO, Tatiana, SANDULACHI, Elisaveta, BULGARU, Viorica, MACARI, Artur, NETREBA, Natalia, SANDU, Iuliana, DIANU, Irina   +6 more
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Variation of Soil Bacterial Communities during Lettuce Continuous Cropping [PDF]

E3S Web of Conferences, 2019
The variation of bacterial community in lettuce continuous cropping was determined by high throughput sequencing. During the continuous planting of lettuce, the richness and diversity of bacterial communities in the soil increased, and the ACE index and ...
Hong Jie, Yang Yue, Gao Yi, Zhong LianQuan, Xu QuanMing, Yi XinXin, Liu YiQian, Gao XiuZhi   +7 more
doaj   +1 more source

Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations

Foods, 2021
Table olives can suffer different types of spoilage during fermentation. In this work, a multi-statistical approach (standard and compositional data analysis) was used for the study of the volatile organic compounds (VOCs) associated with altered ...
Antonio Garrido-Fernández, Alfredo Montaño, Amparo Cortés-Delgado, Francisco Rodríguez-Gómez, Francisco Noé Arroyo-López   +4 more
doaj   +1 more source