Zobrazeno 1 - 10
of 1 839
pro vyhledávání: '"lactobacillus sakei"'
Autor:
Vovkotrub, Volodymyr1 vetmed_bcrda@ukr.net, Iakubchak, Olga1 yakubchak_om@nubip.edu.ua, Horalskyi, Leonid2 goralsky@ukr.net, Vovkotrub, Nataliia3 nataliia.vovkotrub@btsau.edu.ua, Shevchenko, Larysa4 shevchenko_laris@ukr.net, Shynkaruk, Nataliia5 natalisch1003@gmail.com, Rozbytska, Tatyana6 roirf1991@gmail.com, Slyva, Yuliia7 yuliia_slyva@ukr.net, Tupitska, Olga8 olgatup@ukr.net, Shtonda, Oksana9 oasht@ukr.net
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2023, Vol. 17 Issue 1, p759-776. 18p.
Autor:
Elham Hemati, Hossein Sazegar
Publikováno v:
Majallah-i Dānishgāh-i ’Ulūm-i Pizishkī-i Shahīd Ṣadūqī Yazd, Vol 32, Iss 7, Pp 8056-8066 (2024)
Introduction: Accumulating evidence has revealed that inducing apoptosis is an important strategy to control excessive breast cancer cell proliferation. In this study, the supernatant effect of the probiotic strain of Lactobacillus Sakei on Expressio
Externí odkaz:
https://doaj.org/article/93e94c59d74840bebe8e497c13658bd5
Publikováno v:
Applied Microbiology, Vol 4, Iss 3, Pp 1215-1231 (2024)
Bio-protection is one of the most popular natural protection methods to control food safety and shelf life. Lactic acid bacteria, especially Lactobacilli strains, are used in the food industry for this purpose due to their probiotic properties and, a
Externí odkaz:
https://doaj.org/article/05f3dca68f3541278127c423b4b5f606
Autor:
Hanieh Tajdozian, Hoonhee Seo, Yoonkyoung Jeong, Fatemeh Ghorbanian, Chae-eun Park, Faezeh Sarafraz, Md Abdur Rahim, Youngkyoung Lee, Sukyung Kim, Saebim Lee, Jung-Hyun Ju, Chul-Ho Kim, Ho-Yeon Song
Publikováno v:
Annals of Microbiology, Vol 74, Iss 1, Pp 1-20 (2024)
Abstract Background Antimicrobial resistance is considered one of the greatest threats to human health, according to the World Health Organization (WHO). Gram-negative bacteria, especially carbapenem-resistant Enterobacteriaceae (CRE), have become a
Externí odkaz:
https://doaj.org/article/e982c0f66eda48f191e7fc8586ee2dc7
Autor:
Hongmei YIN, Haoran CHEN, Ziran YIN, Zhenyi TANG, Jinxiu ZENG, Xiaodan SHI, Lu ZHANG, Zongcai TU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 56-65 (2024)
Objective: To provide theoretical basis and basic research data for the technological development of inoculated Chinese traditional fermented fish, Mei yu, the effects of inoculated fermentation with Lactobacillus sake JXNU1-3 on the quality of Mei y
Externí odkaz:
https://doaj.org/article/e1cbbc26eb0e4fe5b6a5182ca6083b78
Autor:
Blanco‐Lizarazo, Carla María1, Arjona‐Roman, JoséLuis2, Llorente‐Bousquets, Adriana2, Sotelo‐Díaz, Indira3 indira.sotelo@unisabana.edu.co
Publikováno v:
Journal of Food Process Engineering. Feb2017, Vol. 40 Issue 1, pn/a-N.PAG. 11p.
Autor:
Ojha, K. Shikha1, Burgess, Catherine M.2, Duffy, Geraldine2, Kerry, Joseph P.3, Tiwari, Brijesh K.1 brijesh.tiwari@teagasc.ie
Publikováno v:
PLoS ONE. 1/25/2018, Vol. 13 Issue 1, p1-20. 20p.
Autor:
Tsafrakidou, Panagiota, Sameli, Nikoletta, Kakouri, Athanasia, Bosnea, Loulouda, Samelis, John
Publikováno v:
Applied Microbiology (2673-8007); Dec2023, Vol. 3 Issue 4, p1277-1301, 25p
Publikováno v:
Journal of Food Biochemistry. Jun2016, Vol. 40 Issue 3, p264-274. 11p.
Autor:
McLeod, Anette1, Mosleth, Ellen F.1, Rud, Ida1, Branco dos Santos, Filipe2, Snipen, Lars3, Liland, Kristian Hovde1, Axelsson, Lars1 lars.axelsson@nofima.no
Publikováno v:
PLoS ONE. 11/03/2017, Vol. 12 Issue 11, p1-20. 20p.