Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Roberto Reniero"'
Publikováno v:
Sciences des Aliments. 22:223-230
Deux genes paralogues de la bacterie Lactobacillus johnsonii NCC533 (La1), issue de la collection de culture Nestle, montrent une forte similitude avec le gene de Lactobacillus gasseri 4B2 codant une proteine appelee « aggregation promoting factor (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35cdc10f2da8e6517fa80278f24e1692
https://doi.org/10.3166/sda.22.223-230
https://doi.org/10.3166/sda.22.223-230
Publikováno v:
Scopus-Elsevier
A completely chemically-defined growth medium, containing guanine, thymine, cytidine, 2'-deoxyadenosine and 2'-deoxyuridine as DNA precursors, was developed for Lactobacillus johnsonii, on the basis of statistically designed techniques suitable for o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5bb7b7646844214bb11e02c45965407
https://doi.org/10.1046/j.1365-2672.2000.01013.x
https://doi.org/10.1046/j.1365-2672.2000.01013.x
Publikováno v:
Sciences des Aliments. 20:119-126
Afin de comprendre la croissance, la stabilite et le comportement de lactobacilles lactiques dans certaines conditions de culture, nous avons etudie l'impact de differents traitements stressants sur la survie des souches selectionnees. Le traitement
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc91853c95ac9afa29434f670402be2d
https://doi.org/10.3166/sda.20.119-126
https://doi.org/10.3166/sda.20.119-126
Autor:
Rangne Fonden, Tiina Mattila-Sandholm, U. Svensson, Maija Saxelin, Roberto Reniero, B. Grenov
Publikováno v:
Saxelin, M, Grenov, B, Svensson, U, Fonden, R, Reniero, R & Mattila-Sandholm, T 1999, ' The technology of probiotics ', Trends in Food Science and Technology, vol. 10, no. 12, pp. 387-392 . https://doi.org/10.1016/S0924-2244(00)00027-3
One important task of the Fair CT96-1028 project (Demonstration of Nutritional Functionality of Probiotic Foods) has been to demonstrate the possibility of producing, on a pilot scale, probiotic dairy foods acceptable to European consumers. In the pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18fb21964f714b5b38c6b612a01c2ecb
https://doi.org/10.1016/s0924-2244(00)00027-3
https://doi.org/10.1016/s0924-2244(00)00027-3
Publikováno v:
International Dairy Journal. 9:507-513
Chemically undefined substances, like yeast extract or peptones, are commonly used as milk supplements in industrial fermentations to allow the growth of bacterial strains unable to grow in pure milk. In order to look for substances to replace their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6c95298ec778ac40ce8a8055ba857d7
https://doi.org/10.1016/s0958-6946(99)00127-2
https://doi.org/10.1016/s0958-6946(99)00127-2
Publikováno v:
Scopus-Elsevier
Summary: Lactobacillus plantarum strain 4B2, which exhibits a strong autoaggregating phenotype, receives the broad-host-range plasmid pAMβ1 with conjugation efficiencies as high as 10-2 transconjugants per donor using solid matings; broth matings al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::224fc055729bd7d1806f250f1a65ea20
https://doi.org/10.1099/00221287-138-4-763
https://doi.org/10.1099/00221287-138-4-763
Publikováno v:
FEMS microbiology ecology. 36(2-3)
One hundred and six isolates of the genus Bifidobacterium, isolated from different environments (mainly gastrointestinal), were identified and classified taxonomically to species level by amplified ribosomal DNA restriction analysis. Two restriction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fda5e7ac4c035718bef07a88948abb71
https://pubmed.ncbi.nlm.nih.gov/11451515
https://pubmed.ncbi.nlm.nih.gov/11451515
Publikováno v:
Applied and environmental microbiology. 67(6)
The species Bifidobacterium lactis , with its main representative strain Bb12 (DSM 10140) , is a yoghurt isolate used as a probiotic strain and is commercially applied in different types of yoghurts and infant formulas. In order to ensure the genetic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ccb7b0072e86d2cf8d366bee7e791bd
https://pubmed.ncbi.nlm.nih.gov/11375192
https://pubmed.ncbi.nlm.nih.gov/11375192
Autor:
Eduardo Schiffrin, Beat Mollet, Bruce German, Roberto Reniero, Andrea M. A. Pfeifer, Jean Richard Neeser
Publikováno v:
Trends in biotechnology. 17(12)
Functional foods have resulted from the gradual recognition that healthy diets result from eating nutritious foods and from the identification of the mechanisms by which foods modulate metabolism and health. After initial successes with foods that re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38af5f1844273da4462ae1cfe45839a5
https://pubmed.ncbi.nlm.nih.gov/10557163
https://pubmed.ncbi.nlm.nih.gov/10557163