Results 181 to 190 of about 9,639 (259)
<i>Streptococcus suis</i> Stk1 sensitizes epithelial cells to ferroptosis and exacerbates disruption of the respiratory epithelial barrier. [PDF]
Tian L +14 more
europepmc +1 more source
Tumor‐related pathogenic bacteria can affect the treatment efficiency of tumors. Therefore, we have designed a nanoparticle that can accurately target tumor cells and related pathogenic bacteria, reverse the immunosuppressive effect of pathogenic bacteria on tumors, and synergistically enhance tumor treatment efficiency through sonodynamic therapy ...
Mengting Zhou +10 more
wiley +1 more source
Streptococcus suis avian expansion suggests shared antibiotic use drives host jumps. [PDF]
Dresen M +4 more
europepmc +1 more source
Metabolic shifts from growth to stress adaptation in Shanxi aged vinegar fermentation link flavor maturation and microbial cooperation, and Lactobacillus and Acetobacter form a self‐organizing metabolic network through division of labor. ABSTRACT Acetic acid fermentation (AAF) is a vital stage in the production of Shanxi aged vinegar (SAV), during ...
Yanfang Wu +6 more
wiley +1 more source
<i>Streptococcus suis</i> Serotype 14: A Nonnegligible Zoonotic Population. [PDF]
Wu L +7 more
europepmc +1 more source
Mining Oral Probiotics Based on Their Pathogen Inhibition and Deodorization Roles
A promising oral probiotic strain Streptococcus salivarius MY‐6 stood out from 41 candidate lactic acid bacteria through the high‐throughput strategy based on its inhibitions of the growth and biofilm formation of the main oral pathogens Fusobacterium nucleatum and Porphyromonas gingivalis, as well as its elimination of oral malodor‐associated ...
Yaao Chen +8 more
wiley +1 more source
Pan-immune system, mobilome and resistome in <i>Streptococcus suis</i>. [PDF]
Dechêne-Tempier M +7 more
europepmc +1 more source
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
A LXG toxin stabilized by DUF4176 contributes to Streptococcus suis competition and pathogenicity. [PDF]
Wu H +9 more
europepmc +1 more source
The graphical abstract represents how natural plant products that preferentially target the specific receptors of quorum sensing could be developed to combat biofilms linked to Yersinia enterocolitica using the potent abilities of protein–ligand complexes with high docking scores.
Rajendran Thomas +7 more
wiley +1 more source

