Zobrazeno 1 - 10
of 811
pro vyhledávání: '"Lactobacillus delbrueckii subsp. bulgaricus"'
Autor:
Ivo Ganchev
Publikováno v:
BioTechnologia, Vol 105, Iss 2, Pp 109-119 (2024)
In this work, we evaluated the protective capacity of Spirulina platensis biomass in preserving Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102. The L. bulgaricus strain was freeze-dried in the presence of S. platensis biomass and the freeze
Externí odkaz:
https://doaj.org/article/f0d3137cfd724eb58b0d7b0433a45bad
Autor:
Fernando Rivero-Pino, Mar Casquete, Maria José Castro, Paz Redondo del Rio, Eloina Gutierrez, Agustín Mayo-Iscar, Mercedes Nocito, Alfredo Corell
Publikováno v:
Nutrients, Vol 16, Iss 12, p 1969 (2024)
The immune system is affected by the dietary products humans intake. Immune system regulation by nutrition has uses in the clinical context, but it can also benefit healthy populations by delaying or preventing the emergence of immune-mediated chroni
Externí odkaz:
https://doaj.org/article/5c3b43bd19b9410ea1a7348e4ae3a2e2
Autor:
Ke Song, Hui Ling, Linlin Wang, Peijun Tian, Xing Jin, Jianxin Zhao, Wei Chen, Gang Wang, Yujing Bi
Publikováno v:
Nutrients, Vol 16, Iss 10, p 1465 (2024)
Acute mountain sickness (AMS) is a common ailment in high-altitude areas caused by the body’s inadequate adaptation to low-pressure, low-oxygen environments, leading to organ edema, oxidative stress, and impaired intestinal barrier function. The ga
Externí odkaz:
https://doaj.org/article/71a88e6252b94099a5350090c6700d34
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 144-152 (2023)
In this study, the utilization of 16 nitrogen sources of Lactobacillus delbrueckii subsp. bulgaricus B61-3 were determined, and the types and amounts of nitrogen sources that can improve the freeze-drying tolerance of the strain were screened out. Mo
Externí odkaz:
https://doaj.org/article/ce185e3aa51746b5a50bf0f3b9d23a4f
Akademický článek
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Autor:
Ao Liu, Qiqi Liu, Yushan Bu, Haining Hao, Tongjie Liu, Pimin Gong, Lanwei Zhang, Chen Chen, Huaixiang Tian, Huaxi Yi
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100385- (2022)
The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-t
Externí odkaz:
https://doaj.org/article/3ea479c932d74b77af087c48c11577ca
Akademický článek
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Akademický článek
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Publikováno v:
Foods, Vol 12, Iss 13, p 2552 (2023)
The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, Lactobacillus delbrueckii subsp. bulgaricus KZM
Externí odkaz:
https://doaj.org/article/b4e9e16a69084110a44d087b18a7b380
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 3, Pp 1657-1664 (2020)
Abstract The aim of this research was to determine the optimal medium for Exopolysaccharides (EPS) production by a Lactobacillus delbrueckii subsp. bulgaricus ropy strain isolated from a locally produced commercial fermented milk, in reconstituted sk
Externí odkaz:
https://doaj.org/article/f243147695914adf91e39cfeced7ed5b