Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Anna Lassig"'
Autor:
Katja Hatakka, Riitta Korpela, Anu Surakka, Matti Kankainen, Jarmo Ritari, Sigrid C. J. De Keersmaecker, Kati Laakso, Suvi Laukkanen, Willem M. de Vos, Justus Reunanen, Reetta Satokari, Edward Alatalo, Pasi Partanen, Noora Salovuori, Tuomas Salusjärvi, Maija Saxelin, Katri T. Kinnunen, Soile Tynkkynen, Airi Palva, Tuula Hämäläinen, Jos Vanderleyden, Anna Lassig, Lars Paulin, Ingemar von Ossowski, Heli Karjalainen, Tiina Mattila-Sandholm, Petri Auvinen, Satu Vesterlund, Antoni P. A. Hendrickx, Sarah Lebeer
Publikováno v:
Proceedings of the National Academy of Sciences of the United States of America, 106(40), 17193-17198
Proceedings of the National Academy of Sciences of the United States of America 106 (2009) 40
Proceedings of the National Academy of Sciences of the United States of America 106 (2009) 40
To unravel the biological function of the widely used probiotic bacterium Lactobacillus rhamnosus GG, we compared its 3.0-Mbp genome sequence with the similarly sized genome of L. rhamnosus LC705, an adjunct starter culture exhibiting reduced binding
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6cc556902453ea7bb9eec47b032c2427
https://doi.org/10.1073/pnas.0908876106
https://doi.org/10.1073/pnas.0908876106
Autor:
Riitta Korpela, Salme Järvenpää, Heikki Vapaatalo, Anu Surakka, Katja Hatakka, Maija Saxelin, Soile Tynkkynen, Marja Mutanen, Anna Lassig, Heli Karjalainen
Publikováno v:
International journal of food microbiology. 144(2)
Most clinical studies of probiotics use freeze-dried, powdered bacteria or bacteria packed in capsules. However, probiotics are commercially available in various food matrices, which may affect their persistence in the gastrointestinal tract. The obj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38032ac92fa747da8426bc4a27c0a7ca
https://pubmed.ncbi.nlm.nih.gov/21074284
https://pubmed.ncbi.nlm.nih.gov/21074284
Autor:
Carl A. Batt
Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, thi
