RS Chavan, SR Chavan - … Reviews in Food Science and Food …, 2011 - Wiley Online Library
In the present era, consumers wish to have a wide range of foods that are nutritious and flavorful and have long shelf life without added preservatives. Sourdough is an important …
The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of …
Background Despite recent advances in the understanding of the swine gut microbiome at different growth stages, a comprehensive longitudinal study of the lifetime (birth to market) …
Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several strains are regarded as probiotics. Large quantities of live LAB are consumed within …
S Salminen, A Von Wright - 2004 - taylorfrancis.com
While lactic acid producing fermentation has been utilized to improve the storability, palatability, and nutritive value of perishable foods for a very long time, only recently have …
R Byun, MA Nadkarni, KL Chhour… - Journal of clinical …, 2004 - Am Soc Microbiol
Our previous analysis of 65 advanced dental caries lesions by traditional culture techniques indicated that lactobacilli were numerous in the advancing front of the progressive lesion …
S Roos, H Jonsson - Microbiology, 2002 - microbiologyresearch.org
A gene from Lactobacillus reuteri 1063 encoding a cell-surface protein, designated Mub, that adheres to mucus components in vitro has been cloned and sequenced. The deduced …
WP Hammes, C Hertel - The prokaryotes, 2006 - academia.edu
Lactobacilli are Gram-positive, nonsporeforming rods, catalase-negative when growing without a heme source (eg, blood), usually nonmotile, and occasionally nitrate reducers …
To avoid detrimental interactions with intestinal microbes, the human epithelium is covered with a protective mucus layer that traps host defence molecules. Microbial properties such …