Zobrazeno 1 - 10
of 149
pro vyhledávání: '"genus Lactobacillus"'
Autor:
L. V. Kataeva, A. A. Vakarina, O. N. Kolotova, O. V. Posoyuznykh, V. V. Tashlanova, N. F. Karpukhina, L. A. Bychkova
Publikováno v:
Журнал микробиологии, эпидемиологии и иммунобиологии, Vol 0, Iss 3, Pp 10-15 (2019)
Aim. To study the species composition of bacteria of the genus Lactobacillus, inhabiting the distal large intestine of patients of different age groups, residents of the city of Tyumen.Materials and methods. The content of bacteria of the genus Lacto
Externí odkaz:
https://doaj.org/article/bad045c5b5fa4afd8230bfec526cdc01
Publikováno v:
Bulletin of the Innovative University of Eurasia. 83:106-113
This article discusses the current data on the biochemical properties of bacteria of the genus Lactobacillus and their use in industry, particularly in dairy production and biotechnology. Microorganisms of the genus Lactobacillus have antagonistic ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f8ef16e4022b93d301f3886428cda41
https://doi.org/10.37788/2021-3/106-113
https://doi.org/10.37788/2021-3/106-113
Publikováno v:
Jurnal Ilmu Pangan dan Hasil Pertanian. 4:112-128
Probiotics which are generally recognized by the public are processed using cow’s milk as the basic ingredient, which is relatively expensive. Diversification of vegetable ingredients into an alternative to milk as a basic ingredient for probiotics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9643ec05ad126820f5986df8b0eafff
https://doi.org/10.26877/jiphp.v4i2.7466
https://doi.org/10.26877/jiphp.v4i2.7466
Publikováno v:
PLANT ARCHIVES. 21:1746-1750
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2e38503ea6dd949a68fde99f1bd2bea
https://doi.org/10.51470/plantarchives.2021.v21.s1.277
https://doi.org/10.51470/plantarchives.2021.v21.s1.277
Autor:
Sung Hyun Hong, Thi Van Thi Tran, Thi Bich Thuy Do, Quyet Van Le, Thi Hong Chuong Nguyen, Trung Hieu Le, Peter Vandamme, Margo Cnockaert, Bao Khanh Tran, Soo Young Kim, Chinh Chien Nguyen
Publikováno v:
ACS Omega
ACS OMEGA
ACS Omega, Vol 5, Iss 51, Pp 33387-33394 (2020)
ACS OMEGA
ACS Omega, Vol 5, Iss 51, Pp 33387-33394 (2020)
This study aims at producing exopolysaccharides (EPS) from a lactic acid bacterial strain. The soybean whey-isolated Lactobacillus plantarum W1 (EPS-W1), which belongs to genus Lactobacillus, is identified using the phenylalanyl-tRNA sequencing metho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3030d81a46766f7490f9403d76abd8e7
http://europepmc.org/articles/PMC7774251
http://europepmc.org/articles/PMC7774251
Autor:
Dan Dan Liu, Chun Tao Gu
Publikováno v:
International Journal of Systematic and Evolutionary Microbiology. 70:6414-6417
Recently, the members of the genus Lactobacillus have been reclassified by Zheng et al. At the same time, Lactobacillus buchneri subsp. silagei , Lactobacillus zhaodongensis , Lactobacillus argentoratensis and Lactobacillus zeae have been successivel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc255268b585c70b330e3d80a099e4c3
https://doi.org/10.1099/ijsem.0.004548
https://doi.org/10.1099/ijsem.0.004548
Autor:
Alicja Nogacka, Patricia Ruas-Madiedo, Miguel Gueimonde, Nuria Salazar, Ibtissem Derriche, Farid Bensalah, Clara G. de los Reyes-Gavilán
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Bacteria from the genus Lactobacillus are responsible for spontaneous food fermentations. Some species, such as Lactobacillus casei and Lactobacillus brevis, have the “Qualified Presumption of Safety” status recognized by the European Food Safety
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b02db6a766404f81d31070c434816146
https://doi.org/10.1177/1082013220944661
https://doi.org/10.1177/1082013220944661
Publikováno v:
Revista Ciências em Saúde, Vol 10, Iss 2, Pp 69-79 (2020)
Objetivo: É de conhecimento que certos micro-organismos melhoram a função da barreira intestinal, que por sua vez é atingida pela infecção pelo (HIV). Esta revisão teve como objetivo identificar os possíveis efeitos da suplementação com pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::822e709b38790064c70339dec45d0f4c
http://186.225.220.186:7474/ojs/index.php/rcsfmit_zero/article/view/904
http://186.225.220.186:7474/ojs/index.php/rcsfmit_zero/article/view/904
Autor:
I.V. Kucherenko, Fgbnu \\'Experimental Biofactory\\', Fgbnu, I.S. Masegnaya, Experimental Biofactory, N.P. Sorokina
Publikováno v:
Dairy Industry. 63:40-43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02f4769528c8e6ac3de3e5761ab5c095
https://doi.org/10.31515/1019-8946-2019-07-40-43
https://doi.org/10.31515/1019-8946-2019-07-40-43
Autor:
Chun Tao Gu, Yu Xin Wei
Publikováno v:
International Journal of Systematic and Evolutionary Microbiology. 69:3178-3190
Fourteen Gram-stain-positive bacterial strains were isolated from Chinese traditional pickle and yogurt. The strains were characterised using a polyphasic taxonomic approach, including 16S rRNA gene sequence analysis, pheS gene sequence analysis, rpo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03876e953414ee285e02004a7190b05b
https://doi.org/10.1099/ijsem.0.003609
https://doi.org/10.1099/ijsem.0.003609