Zobrazeno 1 - 10
of 315
pro vyhledávání: '"MRS agar"'
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 33, Iss 6, Pp 723-727 (2021)
ObjectiveTo investigate the culture effect of MRS AGAR medium of 5 domestic brands and 2 imported brands on lactic acid bacteria, and to compare the product quality.MethodsUsing spiral coating counting method, the growth of 3 strains of lactobacillus
Externí odkaz:
https://doaj.org/article/998a08d18f6848ba8dae897453f00cf1
Autor:
Bishnu Adhikari, Young Min Kwon
Publikováno v:
BMC Research Notes, Vol 13, Iss 1, Pp 1-6 (2020)
Abstract Objective Microbial community profiling using 16S rRNA gene has provided invaluable insights into diverse microbial communities. Recently a few studies have attempted to use 16S rRNA gene microbiota profiling in combination with the conventi
Externí odkaz:
https://doaj.org/article/0df93b13234145ee8e0d0045245f386b
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Biosfer: Jurnal Tadris Biologi. 12:1-8
This study aims to isolate and identify LABs that spontaneously grow fermented cocoa beans that have the potential as probiotics. The isolation was carried out selectively using an MRS agar medium supplemented with 1% CaCO3. LAB's potential as a prob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46936bf003ab5464f17cc7f2baf459a9
https://doi.org/10.24042/biosfer.v12i1.7128
https://doi.org/10.24042/biosfer.v12i1.7128
Autor:
Héctor Sánchez Súarez, Carmen Rojas Mogollon, Rubén Alfaro Aguilera, Gloria Ochoa Mogollón, Javier Querevalú Ortiz
Publikováno v:
Revista Mexicana de Ciencias Pecuarias. 12:120-137
In order to evaluate a probiotic milk inoculum (MI), from lactic acid bacteria (LAB) native to the piglet for use as feed (yogurt) in piglets, samples were taken from the final part of the digestive tract (excreta) of ten piglets raised in the backya
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::684fade5aa1cfc3951ba30396802a0ee
https://doi.org/10.22319/rmcp.v12i1.5445
https://doi.org/10.22319/rmcp.v12i1.5445
Publikováno v:
Current Microbiology. 78:2695-2707
The objective of this research was to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from fermented Pak-Sian, a traditional Thai food in the northeastern region of Thailand (Kalasin, Sakon Nakhon, Maha Sarakham, and Khon Kae
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1722c3e37f896aa3cbcd80199e8fef95
https://doi.org/10.1007/s00284-021-02521-w
https://doi.org/10.1007/s00284-021-02521-w
Publikováno v:
Food Analytical Methods. 14:1908-1918
Quantification of viable lactic acid bacteria is an important quality index of fermented dairy products, but the current detection method, which is plate counting, is time-consuming. This study describes a modified PMA-qPCR assay that allows the dete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::476a534297aa281d6853d0d3f27a4b9c
https://doi.org/10.1007/s12161-021-02022-3
https://doi.org/10.1007/s12161-021-02022-3
Publikováno v:
Current Research in Biotechnology, Vol 3, Iss, Pp 99-108 (2021)
Fermented sour rice is a unique traditional sour food of Indian subcontinent, particularly in the eastern and north-eastern part of India, which according to traditional belief, may have therapeutic and prophylactic applications against various disor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0701b1256da22cfe291ab811b74af527
http://www.sciencedirect.com/science/article/pii/S2590262821000113
http://www.sciencedirect.com/science/article/pii/S2590262821000113
Autor:
Sasan Amanat, Hadis Asadimehr, Seyed Mohammad Javad Mortazavi, F Shekouhi, Seyed Mohammad Mazloomi, Fatemeh Sadeghi
Publikováno v:
Journal of Biomedical Physics and Engineering, Vol 10, Iss 6, Pp 745-750 (2020)
Journal of Biomedical Physics & Engineering
Journal of Biomedical Physics & Engineering
Background: Lactobacillus Acidophilus and Lactobacillus Casei are gram-positive probiotics and members of the genus Lactobacillus. These bacteria are widely applicable in food and dairy industries. Increasing bacterial load and decreasing fermentatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16baf429d5fe9d803b29a56e490535c7
https://jbpe.sums.ac.ir/article_46829_b4cef0aa0a3f752f01f2e9d3120cba0e.pdf
https://jbpe.sums.ac.ir/article_46829_b4cef0aa0a3f752f01f2e9d3120cba0e.pdf
Publikováno v:
Poultry Science
Poultry Science, Vol 100, Iss 2, Pp 1083-1092 (2021)
Poultry Science, Vol 100, Iss 2, Pp 1083-1092 (2021)
Probiotics often play an important role in improving gut health in chickens through multiple mechanisms, including enhancement of tight junctions, nutrient acquisition, niche colonization, or coaggregation with enteric pathogens. The objective of thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ccfa8e29f154d44e5d0afd3d577e8706
http://europepmc.org/articles/PMC7858158
http://europepmc.org/articles/PMC7858158