Zobrazeno 1 - 10
of 308
pro vyhledávání: '"Lactobacillus kefiranofaciens"'
Autor:
Matheus H. Silva, Letícia L. Batista, Serena M. Malta, Ana C. C. Santos, Ana P. Mendes-Silva, Ana M. Bonetti, Carlos Ueira-Vieira, Anderson R. dos Santos
Publikováno v:
BMC Genomics, Vol 25, Iss 1, Pp 1-11 (2024)
Abstract Background Kefir is a complex microbial community that plays a critical role in the fermentation and production of bioactive peptides, and has health-improving properties. The composition of kefir can vary by geographic localization and weat
Externí odkaz:
https://doaj.org/article/e51ad4b756454cb88513ae0f86ef1a47
Publikováno v:
Shipin Kexue, Vol 45, Iss 9, Pp 102-108 (2024)
This study developed a real-time polymerase chain reaction (real-time PCR) method for the detection of Lactobacillus kefiranofaciens subsp. kefiranofaciens. Based on the 16S rDNA gene sequence and whole genome sequence of the type strain of L. kefira
Externí odkaz:
https://doaj.org/article/7ed37a3ecde24f3384db86ca787cefb6
Akademický článek
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Autor:
Handan Can, Sree K. Chanumolu, Barbara D. Nielsen, Sophie Alvarez, Michael J. Naldrett, Gülhan Ünlü, Hasan H. Otu
Publikováno v:
Cells, Vol 12, Iss 15, p 1998 (2023)
Multi-omics has the promise to provide a detailed molecular picture of biological systems. Although obtaining multi-omics data is relatively easy, methods that analyze such data have been lagging. In this paper, we present an algorithm that uses prob
Externí odkaz:
https://doaj.org/article/a48076950ab54fd39544e4d7da89553e
Autor:
Rui Luo, Chen Liu, Yu Li, Qing Liu, Xin Su, Qingting Peng, Xueyan Lei, Weicheng Li, Bilige Menghe, Qiuhua Bao, Wenjun Liu
Publikováno v:
Foods, Vol 12, Iss 8, p 1606 (2023)
Lactobacillus kefiranofaciens is often found in fermented dairy products. Many strains of this species have probiotic properties, contributing to the regulation of immune metabolism and intestinal flora. This species was added to the list of lactic a
Externí odkaz:
https://doaj.org/article/184b13305c9f47ee8c4f75547fb3e00f
Autor:
Daniel J. Dailin, Elsayed A. Elsayed, Roslinda A. Malek, Siti Z. Hanapi, Shanmugaprakasham Selvamani, Solleh Ramli, Dalia Sukmawati, R.Z. Sayyed, Hesham A. El Enshasy
Publikováno v:
Arabian Journal of Chemistry, Vol 13, Iss 12, Pp 8513-8523 (2020)
Kefiran is a water soluble polysaccharide produced by Lactobacillus kefiranofaciens ATCC 43761. It has wide potential applications in food, pharmaceutical and nutraceutical industries. To the best of our knowledge, there have been no previous reports
Externí odkaz:
https://doaj.org/article/783fb50176e34963b3af946bde2ea43d
Akademický článek
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Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Many studies have investigated the anti-obesity effects of probiotics in animal models and humans. However, few studies have focused on the mechanisms of obesity-inducing probiotics. In a previous study, we demonstrated that specific bacterial strain
Externí odkaz:
https://doaj.org/article/4e1ad48cf8114344985c0844adef9946
Publikováno v:
Microorganisms, Vol 9, Iss 10, p 2158 (2021)
One of the main lactic acid bacterial species found in the kefir grain ecosystem worldwide is Lactobacillus kefiranofaciens, exhibiting strong auto-aggregation capacity and, therefore, being involved in the mechanism of grain formation. Its occurrenc
Externí odkaz:
https://doaj.org/article/fb6f17447b9549e3aee95b21cc390b13
Publikováno v:
Foods, Vol 10, Iss 9, p 2098 (2021)
Our previous studies indicated that Lactobacillus kefiranofaciens HL1, isolated from kefir grain, has strong antioxidant activities and anti-aging effects. However, this strain is difficult to use in isolation when manufacturing fermented products du
Externí odkaz:
https://doaj.org/article/5b615940b655409d99b88bc92b343779