Results 111 to 120 of about 169,339 (223)
Diagnostyka molekularna Streptococcus thermophilus [PDF]
, 2009 Streptococcus thermophilus is one of the most important lactic acid bacteria in the dairy industry. Despite the wide use of Streptococcus thermophilus in the industry, data on the phenotypic and genetic strain variations within the species are still ...
Hrabe, J. +4 more
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, 2014 We report the genome sequences of two Streptococcus thermophilus strains, TH1435 and TH1436, isolated from raw goat milk devoted to the production of artisanal cheese in the Friuli-Venezia Giulia region in Italy. The genome sequences of these two quickly
CORICH, VIVIANA +5 more
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Streptococcus thermophilus Strains: Properties and Microbial Consortia
Техника и технология пищевых производствLactic acid strains require a comprehensive analysis prior to their use in new consortia with valuable production properties. Streptococcus thermophilus can be considered the second most important culture after Lactococcus lactis subsp. lactis.
Kishilova Svetlana +7 more
doaj +1 more source
, 2015 Streptococcus thermophilus is used by the dairy industry to manufacture yogurt and several cheeses. Using PacBio and Illumina platforms, we sequenced the genome of S. thermophilus SMQ-301, the host of several virulent phages.
Corbeil, Jacques +6 more
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Streptococcus thermophilus strain:ST106 Genome sequencing and assembly
, 2018 Streptococcus thermophilus ST106 is a Gram-positive, thermophilic lactic acid bacterium. S. thermophilus is commonly used as starter cultures for production of fermented dairy products, but some strains have also been investigated for additional ...
USDA-Agricultural Research Service-Eastern Regional Research Center (17855798)
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Hydrogen peroxide effects on Streptococcus thermophilus CNRZ368 cell viability
, 2001 International audience– Streptococcus thermophilus CNRZ368 is an anaerobic aerotolerant bacteria and its ability to survive under aerobic growth conditions raises the question of the existence of a putative defence system against oxidative stress.
Thibessard, Annabelle +9 more
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Applied Food Biotechnology, 2014 This research aimed to investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12) and yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp.
F Sarvari, A.M. Mortazavian, M.R. Fazei
doaj
Complete sequence and comparative genome analysis of the dairybacterium Streptococcus thermophilus
, 2004 The lactic acid bacterium Streptococcus thermophilus is widely used for the manufacture of yogurt and cheese. This dairy species of major economic importance is phylogenetically close to pathogenic streptococci, raising the possibility that it has a ...
Burteau, Sophie +45 more
core +1 more source
, 2017 The study utilized experimental research design in assessing the inhibitory properties of streptococcus thermophilus against Candida albicans. Purposive sampling technique was chosen as sampling technique.
Rodriguez, Grace Ann +5 more
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