| the effect of probiotic-fermented soy milk on enhancing the no-mediated vascular relaxation factors. | soy milk is one of the common soy-based foods in asia. in this study the effects of soy milk fermented with selected probiotics on nitric oxide (no)-mediated vascular relaxation factors in cell model systems were investigated. | 2013 | 22996620 |
| diversity of lactic acid bacteria associated with banana fruits in taiwan. | banana is a popular fruit worldwide. the lactic acid bacteria (lab) microflora in banana fruits has not been studied in detail. a total of 164 lab were isolated from banana fruits in taiwan. these isolates were initially divided into nine groups (r1 to r9) using restriction fragment length polymorphism analysis and 16s ribosomal dna sequencing. isolates belonging to lactobacillus plantarum group were further divided into three additional groups using multiplex pcr assay targeting the reca gene. ... | 2017 | 28229214 |
| Characterization of tetracycline resistance lactobacilli isolated from swine intestines at western area of Taiwan. | To investigate the frequency of tetracycline resistance (Tet-R) lactobacilli in pig intestines, a total of 256 pig colons were analyzed and found to contain typical colonies of Tet-R lactic acid bacteria in every sample, ranging from 3.2 × 10(3) to 6.6 × 10(5) CFU/cm(2). From these samples, a total of 159 isolates of Tet-R lactobacilli were obtained and identified as belonging to 11 species, including Lactobacillus reuteri, Lactobacillus amylovorus, Lactobacillus salivarius, Lactobacillus planta ... | 2011 | 21906691 |
| isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in taiwan. | in this study, lactic acid bacteria (lab) were isolated, characterized and identified from jiang-sun (fermented bamboo shoots; a traditional fermented food in taiwan). samples were collected at seven time intervals from a fixed fermenting bucket during the fermentation process of jiang-sun and its initial ingredients, dochi (fermented soybeans) and bamboo shoots. | 2010 | 20698013 |
| probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria. | the present study assesses the feasibility of noni as a raw substrate for the production of probiotic noni juice by lactic acid bacteria (lactobacillus casei and lactobacillus plantarum) and bifidobacteria (bifidobacterium longum). changes in ph, acidity, sugar content, cell survival and antioxidant properties during fermentation were monitored. all tested strains grew well on noni juice, reaching nearly 10(9) colony-forming units/ml after 48 h fermentation. l. casei produced less lactic acid th ... | 2009 | 19340670 |
| isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in taiwan. | jiang-gua (fermented cucumbers) is a popular traditional fermented food in taiwan. the microflora of lactic acid bacteria (lab) in jiang-gua have not been investigated in detail. in this study, lab from jiang-gua were isolated, characterised and identified. | 2012 | 22271629 |
| isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in taiwan. | lactobacillus pobuzihii is a novel species which has been previously found in pobuzihi (fermented cummingcordia), a traditional fermented food in taiwan. however, the lactic acid bacteria (lab) microflora in pobuzihi has not been studied in detail. in this study, lab from pobuzihi were isolated, identified, and characterized. a total of 196 lab were isolated; 79 cultures were isolated from the sample collected from a manufacturing factory, 38 from pobuzihi samples collected from 4 different mark ... | 2013 | 23011950 |