cloning, sequencing and expression of the gene encoding the cell-envelope-associated proteinase from lactobacillus paracasei subsp. paracasei ncdo 151.the gene encoding the cell-envelope-associated proteinase of lactobacillus paracasei subsp. paracasei ncdo 151 (formerly lactobacillus casei ncdo 151) was cloned and sequenced. the gene was located on the chromosome and encoded a polypeptide of 1902 amino acids. the proteinase is n-terminally cleaved upon maturation. it shows extensive homology to the lactococcus lactis subsp. cremoris wg2 proteinase. similar to the situation in lactococcus, a maturation gene was found upstream of the proteinase ...19921512565
absence of cholic acid 7 alpha-dehydroxylase activity in the strains of lactobacillus and investigate the presence of 7 alpha-dehydroxylase activity on bile acids in the bacterial strains of fermented milk products, 46 strains of lactobacillus casei, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus gasseri, bifidobacterium adolescentis, bifidobacterium bifidum, bifidobacterium breve, bifidobacterium infantis, bifidobacterium longum, lactococcus lactis spp. lactis, and streptococcus salivarius spp. thermophilus were tested for their ability ...19947814703
the aggregation of human platelets by lactobacillus species.the ability to aggregate human platelets was examined for five lactobacillus rhamnosus strains and five lactobacillus paracasei subsp. paracasei strains isolated from patients with infective endocarditis (ie), 25 laboratory isolates from the same two species, and 14 strains from five other oral species, namely lactobacillus acidophilus, lactobacillus fermentum, lactobacillus oris, lactobacillus plantarum and lactobacillus salivarius. amongst the l. rhamnosus strains, platelets were aggregated by ...19938126421
reclassification of lactobacillus casei subsp. casei atcc 393 and lactobacillus rhamnosus atcc 15820 as lactobacillus zeae nom. rev., designation of atcc 334 as the neotype of l. casei subsp. casei, and rejection of the name lactobacillus paracasei.the type strain of lactobacillus casei subsp. casei (atcc 393) exhibits low levels of dna homology with other strains of l. casei subsp. casei (8 to 46%) and strains of lactobacillus paracasei (30 to 50%), but exhibits a level of dna similarity of 80% with lactobacillus rhamnosus atcc 15820, the original type strain of "lactobacterium zeae" kuznetsov 1959. strains atcc 393t (t = type strain) and atcc 15820t are members of one protein profile cluster that is separate from the other lactobacillus ...19968573516
characterization of lactobacilli by southern-type hybridization with a lactobacillus plantarum pyrdfe probe.lactobacillus plantarum, lactobacillus pentosus, and lactobacillus paraplantarum (m.-c. curk, j.-c. hubert, and f. bringel, int. j. syst. bacteriol. 46:595-598, 1996) can hardly be distinguished on the basis of their phenotypes. unlike l. plantarum and l. paraplantarum, l. pentosus ferments glycerol and xylose but not melezitose. we identified two l. pentosus strains (cnrz 1538 and cnrz 1544) which ferment glycerol and melezitose but not xylose. alpha-methyl-d-mannoside was fermented by 66% of t ...19968934911
comparative sequence analyses of the genes coding for 16s rrna of lactobacillus casei-related taxa.the primary structures of the 16s rrna genes of the type strains of lactobacillus casei and related taxa were determined by pcr dna-sequencing methods. the sequences of lactobacillus casei, lactobacillus zeae, lactobacillus paracasei, and lactobacillus rhamnosus were different. the knuc values ranged from 0.0040 to 0.0126. on the basis of the knuc values and the levels of dna-dna relatedness among the strains of these species, the l. casei-related taxa should be classified in the following three ...19978995801
effects of lactobacilli on yeast-catalyzed ethanol fermentations.normal-gravity (22 to 24 degrees plato) wheat mashes were inoculated with five industrially important strains of lactobacilli at approximately 10(5), approximately 10(6), approximately 10(7), approximately 10(8), and approximately 10(9) cfu/ml in order to study the effects of the lactobacilli on yeast growth and ethanol productivity. lactobacillus plantarum, lactobacillus paracasei, lactobacillus #3, lactobacillus rhamnosus, and lactobacillus fermentum were used. controls with yeast cells but no ...19979361399
characterization of lactic acid bacteria isolated from a thai low-salt fermented fish product and the role of garlic as substrate for fermentation.lactic acid bacteria (lab) isolated from raw materials (fish, rice, garlic and banana leaves) and processed som-fak (a thai low-salt fermented fish product) were characterized by api 50-ch and other phenotypic criteria. lactococcus lactis subsp. lactis and leuconostoc citreum were specifically associated with fish fillet and minced fish, lactobacillus paracasei subsp. paracasei with boiled rice and weisella confusa with garlic mix and banana leaves. in addition, lactobacillus plantarum, lactobac ...199910100902
lactobacilli from human gastrointestinal mucosa are strong stimulators of il-12 production.interaction of macrophages with bacteria is a stimulus for production of cytokines such as il-10 and il-12. il-12 stimulates t cell and natural killer (nk) cell cytotoxicity and interferon-gamma (ifn-gamma) production. il-10 opposes the t cell-stimulating action of il-12, decreases the release of proinflammatory cytokines from macrophages, and stimulates b cells. we have studied the capacity of human intestinal isolates from the three lactobacillus species dominating on the human gastrointestina ...199910337019
differentiation of lactobacillus casei, lactobacillus paracasei and lactobacillus rhamnosus by polymerase chain reaction.lactobacillus casei, lact. paracasei and lact. rhamnosus form a closely related taxonomic group within the heterofermentative lactobacilli. these three species are difficult to differentiate using traditional fermentation profiles. we have developed polymerase chain reaction primers which are specific for each of these species based on differences in the v1 region of the 16s rrna gene. sixty-three lactobacillus isolates from cheese were identified using these primers. the 12 lact. rhamnosus and ...199910499296
heat resistance of lactobacillus spp. isolated from cheddar cheese.mesophilic lactobacillus spp. are the dominant organisms in mature cheddar cheese. the heat resistance of broth grown cultures of lactobacillus plantarum dpc1919 at temperatures between 50 and 57.5 degrees c, lact. plantarum dpc2102 at temperatures between 48 and 56 degrees c and lact. paracasei dpc2103 at temperatures between 50 and 67.5 degrees c was determined. the z-values for lact. plantarum dpc1919, lact. plantarum dpc2102 and lact. paracasei dpc2103 were 6.7 degrees c, 6.2 degrees c and 5 ...199910499302
identification of lactobacillus species of human origin by a commercial kit, api50chl.the efficacy of a biochemical kit, api50chl kit, for identification of intestinal and vaginal lactobacilli from humans was evaluated by comparing with the results of dna-dna hybridization assay. the results showed that in total only 52 of the 172 strains (30.2%) tested were identified correctly by the kit at species level. especially all strains of some species, such as lactobacillus gasseri and lactobacillus crispatus, were misidentified as lactobacillus acidophilus by the kit. however, the kit ...199910681709
rapid identification of 11 human intestinal lactobacillus species by multiplex pcr assays using group- and species-specific primers derived from the 16s-23s rrna intergenic spacer region and its flanking 23s rrna.rapid and reliable two-step multiplex polymerase chain reaction (pcr) assays were established to identify human intestinal lactobacilli; a multiplex pcr was used for grouping of lactobacilli with a mixture of group-specific primers followed by four multiplex pcr assays with four sorts of species-specific primer mixtures for identification at the species level. primers used were designed from nucleotide sequences of the 16s-23s rrna intergenic spacer region and its flanking 23s rrna gene of membe ...200010856652
monitoring and survival of lactobacillus paracasei lth 2579 in food and the human intestinal tract.a pcr-based detection system specific for lactobacillus paracasei lth 2579 was developed and applied to follow the fate of the strain in complex ecosystems. this strain was isolated from fruit mash and was characterised as being highly resistant to low ph and bile at concentrations as they occur in the human digestive tract. the application of the subtraction hybridisation technique permitted to identify a 235 bp chromosomal dna fragment of strain lth 2579. based on this target sequence a specif ...200010930079
effects of lactic acid bacteria in inoculants on changes in amino acid composition during ensilage of sterile and non-sterile ryegrass.a study was carried out on the changes occurring in the amino acid fraction of a hybrid ryegrass during ensilage in laboratory-scale silos to help to establish the relative roles of plant and microbial proteases on protein degradation in the silo. herbage treatments included (i) normal grass without treatment (ii) lambda-irradiated grass (sterile) without treatment (iii) sterile, inoculated with a strain of lactobacillus plantarum and (iv) sterile, inoculated with a strain of lactobacillus parac ...200011021576
probiotics in foods not containing milk or milk constituents, with special reference to lactobacillus plantarum 299v.lactic acid fermentation is the simplest and safest way of preserving food and has probably always been used by humans. species such as lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus paracasei, lactobacillus acidophilus, and lactobacillus salivarius are common in the human mucosa, from the mouth to the rectum. in food, l. paracasei and l. rhamnosus are usually associated with dairy products whereas l. plantarum is found in fermented foods of plant origin. a probiotic food produc ...200111157345
lactic acid bacteria from healthy oral cavity of thai volunteers: inhibition of oral pathogens.the aims of the present study were to screen and characterize the antimicrobial lactic acid bacteria which were isolated from healthy oral cavities of thai volunteers, and to characterize their inhibiting substances. among 3790 isolates (suspected to be lactic acid bacteria) from 130 volunteers, five showed an appreciable effect against sarcina lutea atcc 9341, bacillus cereus atcc 11778, escherichia coli atcc 25922, staphylococcus aureus atcc 6538, streptococcus mutans dtmu 1, strep. salivarius ...200111168719
study of the effect of lactobacillus paracasei and fructooligosaccharides on the faecal microflora in weanling piglets.the influence of administration of lactobacillus paracasei alone and mixture of lactobacillus paracasei and fructooligosaccharide on faecal bacteria counts in the weanling pigs was investigated. the administration of lactobacillus paracasei alone significantly decreased clostridium (p < 0.05) and enterobacteriaceae (p < 0.05) counts as compared to the control. lactobacillus paracasei administered in combination with fructooligosaccharide significantly increased lactobacillus (p < 0.01-p < 0.05), ...199910472719
intravascular infection with lactobacillus paracasei.a patient is described with sub acute but life-threatening intravascular infection with lactobacillus paracasei. intrasplenic rupture of a mycotic aneurysm led to haematoma and early abscess formation with some bleeding into the peritoneum. the infection was cured with splenectomy and a prolonged course of ampicillin and gentamicin.19989821095
the ability of probiotic bacteria to bind to human intestinal mucus.human mucus was isolated from faecal samples of newborns, two and six month old infants and adults. the adhesion to this mucus by the bacteria mentioned below was assessed in vitro. depending on the age group: 44-46% of the applied lactobacillus gg, 23-30% of bifidobacterium lactis bb-12, 9-14% of lactobacillus johnsonii lj-1, 3-10% of lactobacillus salivarius lm2-118, lactobacillus crispatus m247, lactobacillus paracasei f19 and 2% of l. crispatus mu5 adhered. all the strains adhered better to ...19989809419
modulation of proliferation, second messenger levels, and morphotype expression of the rat intestinal epithelial cell line iec-6 by fermented milk.trophic effects of milk fermented with lactobacillus helveticus, lactobacillus paracasei ssp. paracasei, bifidobacterium sp., or the combination of lactobacillus bulgaricus and streptococcus thermophilus (yogurt) were studied on the iec-6 intestinal epithelial cell line. incorporation of [methyl-3h]thymidine, mitochondrial dehydrogenase activities, cyclic amp production, and differentiation of levels of the iec-6 strain were evaluated between the 15th and 30th passage in culture. all fermented a ...19968675780
cloning of promoter-like sequences from lactobacillus paracasei subsp. paracasei cg11 and their expression in escherichia coli, lactococcus lactis, and lactobacillus reuteri.fragments of chromosomal dna from lactobacillus paracasei subsp. paracasei cg11 (formerly lactobacillus casei cg11) capable of functioning as promoters were isolated using the broad host range, promoter-probe vector pgkv210. five such fragments designated p61, p79, p80, p116, and p144 were completely sequenced and analyzed. fragment p61 had the highest transcriptional efficiency in escherichia coli and lactobacillus reuteri whereas p80 was the most active in lactococcus lactis. in general, the o ...19947704831
lactobacilli isolated from sugary kefir grains capable of polysaccharide production and minicell formation.homo- and heterofermentative species of lactobacillus have been isolated from sugary kefir grains. most of the homofermentative strains fermented tagatose and aldonitol and presented 48-54% of homology with lactobacillus paracasei ssp. paracasei ncdo 151 (ex lactobacillus casei). the two variants of a hetero-fermentative species, although fermenting arabinose, were related to lactobacillus hilgardii ncdo 264 (type strain) with 88% of homology. one of them produced polysaccharide from sucrose at ...19902246138
[lactobacillus paracasei endocarditis in an 18-yeard-old patient with trisomy 21, atrioventricular septal defect and eisenmenger complex: therapeutic problems].endocarditis caused by lactobacilli is very rare and so far has been rarely published in adults with cardiac valve diseases especially after dental manipulations. because of diagnostic and therapeutical problems we hereby report on one case of a female adolescent with down's syndrome who did not undergo surgical correction of atrioventricular septal defect because of early development of eisenmenger's syndrome. the onset was subacut and the diagnostic procedures were considerably delayed. risk f ...200111225474
taxonomy and important features of probiotic microorganisms in food and nutrition.lactic acid bacteria are among the most important probiotic microorganisms typically associated with the human gastrointestinal tract. traditionally, lactic acid bacteria have been classified on the basis of phenotypic properties, eg, morphology, mode of glucose fermentation, growth at different temperatures, lactic acid configuration, and fermentation of various carbohydrates. studies based on comparative 16s ribosomal rna sequencing analysis, however, showed that some taxa generated on the bas ...200111157343
direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with confocal scanning laser microscopy.the viability of the human probiotic strains lactobacillus paracasei nfbc 338 and bifidobacterium sp. strain ucc 35612 in reconstituted skim milk was assessed by confocal scanning laser microscopy using the live/dead baclight viability stain. the technique was rapid (<30 min) and clearly differentiated live from heat-killed bacteria. the microscopic enumeration of various proportions of viable to heat-killed bacteria was then compared with conventional plating on nutrient agar. direct microscopi ...200111133474
evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study.the development of the lactic acid bacterial community in a commercial malt whisky fermentation occurred in three broad phases. initially, bacteria were inhibited by strong yeast growth. fluorescence microscopy and environmental scanning electron microscopy revealed, in this early stage, both cocci and rods that were at least partly derived from the wort and yeast but also stemmed from the distillery plant. denaturing gradient gel electrophoresis (dgge) of partial 16s rrna genes and sequence ana ...200211772639
comparative survival rates of human-derived probiotic lactobacillus paracasei and l. salivarius strains during heat treatment and spray drying.spray drying of skim milk was evaluated as a means of preserving lactobacillus paracasei nfbc 338 and lactobacillus salivarius ucc 118, which are human-derived strains with probiotic potential. our initial experiments revealed that nfbc 338 is considerably more heat resistant in 20% (wt/vol) skim milk than ucc 118 is; the comparable decimal reduction times were 11.1 and 1.1 min, respectively, at 59 degrees c. an air outlet temperature of 80 to 85 degrees c was optimal for spray drying; these con ...200010831444
amino acid fermentation in non-starter lactobacillus spp. isolated from cheddar cheese.amino acid fermentation profiles of nine strains of lactobacillus spp., initially isolated from a 3-year-old cheddar cheese, were determined using the biolog mt microplatetrade mark method. eight of the isolates were able to ferment amino acids, but only when incubated in the presence of exogenously supplied alpha-ketoglutaric acid that served as an acceptor in the initial transamination step in the fermentative degradation. the range of amino acids catabolized was strain dependent. amino acid c ...200010792665
comparative analysis of the genes encoding 23s-5s rrna intergenic spacer regions of lactobacillus casei-related this study, investigations into the 23s-5s rrna intergenic spacer regions (isrs) of the lactobacillus casei group were performed. a 1.6 kb fragment, from lactobacillus paracasei strain atcc 27092, containing part of the 5s rrna gene (60 bp), the 5s-23s spacer region (198 bp) and part of the 23s rrna gene (1295 bp) was cloned and sequenced (genbank no. af098107). this fragment was used as a probe to determine the rrna restriction fragment length polymorphism (rflp) patterns of nine strains bel ...200010758849
temporal temperature gradient gel electrophoresis (ttge) as a tool for identification of lactobacillus casei, lactobacillus paracasei, lactobacillus zeae and lactobacillus develop a tool for rapid and inexpensive identification of the lactobacillus casei complex.200111298928
improved survival of lactobacillus paracasei nfbc 338 in spray-dried powders containing gum assess the protective effect of gum acacia (ga) on the performance of lactobacillus paracasei nfbc 338 during spray-drying, subsequent storage and exposure of the culture to porcine gastric juice.200212452956
production of cholera toxin b subunit in lactobacillus.the intracellular expression of the b subunit of cholera toxin (ctb) was first achieved in lactobacillus paracasei lbtgs1.4 with an expression cassette including the p25 promoter of streptococcus thermophilus combined with the translation initiation region from the strongly expressed l. pentosus d-lactate dehydrogenase gene (ldhd). secretion of ctb was next attempted in l. paracasei lbtgs1.4 and l. plantarum ncimb8826 with four different signal sequences from exported proteins of lactic acid bac ...19989851032
membrane inlet mass spectrometric measurement of o2 and co2 gradients in cultures of lactobacillus paracasei and a developing cheddar cheese ecosystem.membrane inlet mass spectrometry was used to measure o2 and co2 as depth profiles in stab cultures of 0.1% agar man rogosa sharpe medium inoculated with lactobacillus paracasei ci3. diffusion of co2 from the central column of growth into the medium was observed to show lower concentrations where bacteria were absent. co2 profiles developed in a manner similar to those in cheddar cheese and o2 was undetectable at similar depths. gases were analysed in cheddar cheese over a maturation period of 20 ...200111322693
development of a probiotic cheddar cheese containing human-derived lactobacillus paracasei strains.cheddar cheese was manufactured with either lactobacillus salivarius nfbc 310, nfbc 321, or nfbc 348 or l. paracasei nfbc 338 or nfbc 364 as the dairy starter adjunct. these five strains had previously been isolated from the human small intestine and have been characterized extensively with respect to their probiotic potential. enumeration of these strains in mature cheddar cheese, however, was complicated by the presence of high numbers (>10(7) cfu/g of cheese) of nonstarter lactic acid bacteri ...19989603834
genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing cheddar cheese manufactured from raw and microfiltered pasteurised milk.this study investigates the dynamics of the microflora, particularly the lactobacilli, in cheddar cheese manufactured from raw and microfiltered milk containing different adjunct cultures.200312631195
antiproliferative effect of fermented milk on the growth of a human breast cancer cell vivo and in vitro studies have shown an antitumor activity of lactobacilli in colon cancer, and some epidemiologic studies have indicated a reduced risk of breast cancer in women who consume fermented milk products. we studied the direct effect of milk fermented by five bacteria strains (bifidobacterium infantis, bifidobacterium bifidum, bifidobacterium animalis, lactobacillus acidophilus, and lactobacillus paracasei) on the growth of the mcf7 breast cancer cell line. our results showed a gro ...19979200156
cell surface characteristics of lactobacillus casei subsp. casei, lactobacillus paracasei subsp. paracasei, and lactobacillus rhamnosus strains.hydrophilic and electrostatic cell surface properties of eight lactobacillus strains were characterized by using the microbial adhesion to solvents method and microelectrophoresis, respectively. all strains appeared relatively hydrophilic. the strong microbial adhesion to chloroform, an acidic solvent, in comparison with microbial adhesion to hexadecane, an apolar n-alkane, demonstrated the particularity of lactobacilli to have an important electron donor and basic character and consequently the ...19979143109
lectin-like binding of lactobacilli considered for their use in probiotical preparations for animal use.three gut lactobacilli from piglets (lactobacillus plantarum l 5, lactobacillus paracasei l 81, lactobacillus fermentum l 670) and lactobacillus casei subsp. pseudoplantarum l.c.) from a calf were examined by microtitre plate binding assay for their lectin-like binding activity after their cultivation on rogosa agar and in mrs broth. three ecm (extracellular matrix) molecules (fetuin, porcine fibronectin and porcine mucin) were selected for this assay. additionally, the effect of heparin on the ...200312680274
characterization of an intracellular oligopeptidase from lactobacillus intracellular oligopeptidase from lactobacillus paracasei lc-01 has been purified to homogeneity by fast flow q sepharose, hydroxyapatite, and mono q chromatography. the molecular mass of the enzyme was determined to be 140 kda by gel filtration and approximately 30 kda by sodium dodecyl sulfate (sds)-polyacrylamide gel electrophoresis and sds-capillary electrophoresis. the pi of the enzyme was at ph 4.5. the enzyme expressed maximum activity at ph 8.0 and 40 degrees c. oligopeptidase activit ...19979097425
development of oligonucleotide primers from the 16s-23s rrna intergenic sequences for identifying different dairy and probiotic lactic acid bacteria by pcr.spacer regions between the 16s and 23s rrna genes of different dairy and probiotic lactic acid bacteria were amplified by the polymerase chain reaction (pcr) with conserved primers and the nucleotide sequences of these spacer regions were determined. amplification/oligonucleotide primer pairs were designed for lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus delbrueckii, lactobacillus acidophilus, lactobacillus helveticus and streptococcus thermophilus based on the differences in ...19979081225
protease, peptidase and esterase activities by lactobacilli and yeast isolates from feta cheese brine.the study of peptidase, esterase and caseinolytic activity of lactobacillus paracasei subsp. paracasei, debaryomyces hansenii and sacchromyces cerevisiae isolates from feta cheese brine.200312807455
lactobacillus strains isolated from danbo cheese as adjunct cultures in a cheese model system.isolates of non-starter lactic acid bacteria (nslab) from six ripened danbo cheeses of different ages and of different brands were examined. special emphasis was on the genus lactobacillus with the aim of investigating their role in cheese maturation. thirty-three isolates were typed by the pcr-based method, randomly amplified polymorphic dna (rapd). ten rapd types were found and 70% of the isolates were of rapd types found in more than one cheese. the different rapd types were identified to spe ...200312810280
the effect of temperature and ph on the growth of lactic acid bacteria: a ph-auxostat study.the growth of streptococcus salivarius subsp. thermophilus, lactococcus lactis subsp. lactis, lactobacillus delbrueckii subsp. bulgaricus, lactobacillus acidophilus and lactobacillus paracasei was studied in a ph-auxostat. the computer-controlled smooth change of ph or temperature was used to study the effect of ph and temperature on the culture characteristics (specific growth rate mu growth yield y(atp) and specific lactate production rate q(atp)). the behaviour of mu and q(atp) with an increa ...200312810281
characterization of lactobacillus sakei by the type of stereoisomers of lactic acid produced.lactobacillus sakei strains were characterized by the shift of the type of stereoisomers of lactic acid produced in the presence of 50 mm sodium acetate in a medium. of 27 lactobacillus sakei strains studied, 20 strains showed high levels of dna-dna similarity with l. sakei nric 1071(t), and were confirmed as l. sakei. the three remaining strains were identified as lactobacillus curvatus by dna-dna similarity, and three other strains were included in the cluster of lactobacillus plantarum/lactob ...200312833214
strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures.the aim of the present study was to develop adjunct strains which can grow in the presence of bacteriocin produced by lacticin 3147-producing starters in fermented products such as cheese. a lactobacillus paracasei subsp. paracasei strain (dpc5336) was isolated from a well-flavored, commercial cheddar cheese and exposed to increasing concentrations (up to 4,100 arbitrary units [au]/ml) of lantibiotic lacticin 3147. this approach generated a stable, more-resistant variant of the isolate (dpc5337) ...200111375183
isolation and partial biochemical characterization of a proteinaceous anti-bacteria and anti-yeast compound produced by lactobacillus paracasei subsp. paracasei strain proteinaceous active substance produced by lactobacillus paracasei subsp. paracasei strain m3 used as a starter for bulgarian yellow cheese was identified and studied. it displayed bactericidal and fungistatic activities. its activity was checked against over 60 bacterial and yeast strains. it was efficient against bacillus subtilis atcc 6633, several l. delbrueckii species, helicobacter pylori ncipd 230 and some yeast species, for example candida albicans, c. pseudointermedia nbimcc 1532, c ...200312927708
structural studies of the exopolysaccharide produced by lactobacillus paracasei 34-1.the exopolysaccharide produced by lactobacillus paracasei 34-1 in a semi-defined medium was found to be a heteropolymer, composed of d-galactose, 2-acetamido-2-deoxy-d-galactose, and sn-glycerol 3-phosphate in molar ratios of 3:1:1. by means of deglycerophosphorylation, methylation analysis, and 1d/2d nmr studies (1h, 13c, and 31p) the polysaccharide was shown to consist of repeating units with the following structure: [formula: see text].19969011373
induction by a lactic acid bacterium of a population of cd4(+) t cells with low proliferative capacity that produce transforming growth factor beta and interleukin-10.we investigated whether certain strains of lactic acid bacteria (lab) could antagonize specific t-helper functions in vitro and thus have the potential to prevent inflammatory intestinal immunopathologies. all strains tested induced various levels of both interleukin-12 (il-12) and il-10 in murine splenocytes. in particular, lactobacillus paracasei (strain ncc2461) induced the highest levels of these cytokines. since il-12 and il-10 have the potential to induce and suppress th1 functions, respec ...200111427413
fermentation of fructans by epiphytic lactic acid bacteria.a total of 712 strains of lactic acid bacteria isolated from forage grasses were studied for their ability to ferment fructans of phlein- as well as inulin-type. only 16 strains utilized phlein and eight of these also fermented inulin. they were identified as lactobacillus paracasei subsp. paracasei, lact. plantarum, lact. brevis and pediococcus pentosaceus. in the species lact. paracasei subsp. paracasei, all strains gave positive results, whereas the other positive strains possessed unique pro ...19948200866
differentiation of lactobacillus isolates from infant faeces by sds-page and rrna-targeted oligonucleotide probes.isolates of lactobacilli from infant faeces phenotypically characterized as lactobacillus paracasei subsp. paracasei (six strains), lact. rhamnosus (six strains), lact. gasseri (three strains), lact. acidophilus (one strain) and lact. fermentum/reuteri (three strains) according to recent classification systems were subjected to sds-page of whole cell proteins and rrna-targeted oligonucleotide probe hybridization, in order to confirm the phenotypic characterization and elucidate the exact taxonom ...199910594716
synthesis and angiotensin converting enzyme-inhibitory activity of n-[(1s)-1-carboxy-5-(4-piperidyl)pentyl]-l-alanine part of a search for potent and long-lasting angiotensin converting enzyme (ace) inhibitors, various types of n-[(1s)-1-carboxy-5-(4-piperidyl)pentyl]-l-alanine derivatives (7a, 8-11) were prepared. the key synthetic intermediate, n-[(1s)-5-(1-benzyloxycarbonyl-4-piperidyl)-1- ethoxycarbonylpentyl]-l-alanine (17a), was synthesized by asymmetric reduction of the alpha-oxoester (13) with lactobacillus paracasei subsp. paracasei followed by a substitution reaction with tert-butyl l-alaninate (15 ...19948004703
determination of the growth stages of lactobacillus paracasei subsp. paracasei m3 from bulgarian yellow cheese by electroconductivity.the growth curve and the bacteriocin production by lactobacillus paracasei subsp. paracasei m3-a strain isolated from bulgarian yellow cheese, was studied using electroconductivity measurements in the culture medium (mrs). the bacteriocin produced by this bacterium inhibits strains belonging to the candida species as well as bacillus subtilis atcc 6633. the use of the direct impedance technique coupled with statistical treatment of the results for the strain's growth curve allowed the detection ...200111438187
growth inhibition of staphylococcus aureus by h2o2-producing lactobacillus paracasei subsp. paracasei isolated from the human vagina.h2o2 production by certain lactobacillus strains is one of the mechanisms that helps to regulate the vaginal ecosystem. this paper describes the kinetics of h2o2 production by two different strains of lactobacillus paracasei subsp. paracasei under different culture conditions and the effect of this metabolite on the growth of staphylococcus aureus. l. paracasei f2 produced 2.72 mmol 1-1 h2o2 while l. paracasei f28 produced 1.84 mmol l(-1), both in agitated cultures. although l. paracasei f2 prod ...199910076905
identification of lactic acid bacteria isolated from south african brandy base brandy base wines, no sulphur dioxide is used and it therefore is ideal for the proliferation of lactic acid bacteria. as part of an extensive taxonomic survey within the ecological framework of south african vineyards and wineries, and the influence of naturally occurring lactic acid bacteria on the quality of wine and brandy, a total of 54 strains were isolated from grape juice and at different stages of brandy base wine production. the strains were identified using numerical analysis of to ...200414967557
the influence of omega-3 polyunsaturated fatty acids (omega-3 pufa) on lactobacilli adhesion to the intestinal mucosa and on immunity in gnotobiotic piglets.the effect of application of omega-3 polyunsaturated fatty acids (omega-3 pufa) on intestinal colonization by lactobacillus paracasei and on cellular immunity has been investigated in gnotobiotic pigs. the administration of polyunsaturated fatty acids positively affected the adhesion of lactobacillus paracasei to the jejunal mucosa of gnotobiotic piglets. when compared to the control group, the number of lactobacillus paracasei adhering to the jejunal mucosa was by 12% higher in piglets of the e ...200312894686
a pcr assay for detection of acetic acid-tolerant lactic acid bacteria in acidic food products.a pcr assay for the detection of acetic acid-tolerant lactic acid bacteria in the genera of lactobacillus and pediococcus was developed in this study. primers targeting the bacterial 16s rrna gene were newly designed and used in this pcr assay. to determine the specificity of the assay, 56 different bacterial strains (of 33 genera), 2 fungi, 3 animals, and 4 plants were tested. results were positive for most tested bacterial members of 16s rrna gene-based phylogenetic groups (classified in the l ...200415035383
characterisation of the microbiota of rice sourdoughs and description of lactobacillus spicheri sp. nov.the microbiota of two industrially processed rice sourdoughs was characterised by bacteriological culture in combination with pcr-denaturing gradient gel electrophoresis (dgge) and 16s/28s rdna sequence analysis. rice sourdough i was continuously propagated for several years by back-slopping every week, whereas sourdough ii was processed by using a commercial starter culture and back-slopping daily for three days. in rice sourdough ii candida krusei and saccharomyces cerevisiae as well as lactob ...200415046303
a mixed culture of propionibacterium jensenii and lactobacillus paracasei subsp. paracasei inhibits food spoilage yeasts.screening for antimicrobial features of 197 propionibacteria and tests with several antifungal lactobacilli led to the development of three protective cultures containing propionibacterium jensenii sm11 and lactobacillus paracasei subsp. paracasei strain sm20, sm29 or sm63. these cultures showed inhibitory activities (up to 5 orders of magnitude) against yeasts in dairy products such as yoghurt or cheese surface at refrigerator temperatures (6 degrees c) without an influence on the quality prope ...200415046312
how safe is safe?--a case of lactobacillus paracasei ssp. paracasei endocarditis and discussion of the safety of lactic acid bacteria.we report a case of endocarditis due to lactobacillus paracasei ssp. paracasei, which could be distinguished from lactobacillus strains used for the fermentation of dairy products by randomly amplified polymorphic dna-polymerase chain reaction. the safety of biotechnical lactic acid bacteria use is also discussed.200314606618
indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.nostrano di primiero is a 6-month ripened cheese produced from raw milk collected in the paneveggio-pale di san martino natural park area in the italian dolomites. in summer, this cheese is made using milk collected from two different areas, passo rolle and vanoi, in the paneveggio natural park. during the experiment, the milk from the two areas was separately processed, and cheeses were made in the same cheese factory using the same technological process. the microbiota of raw milk and cheeses ...200415109791
purification and characterization of a branched-chain amino acid aminotransferase from lactobacillus paracasei subsp. paracasei chcc 2115.purification and characterization of an aminotransferase (at) specific for the degradation of branched-chain amino acids from lactobacillus paracasei subsp. paracasei chcc 2115.200414962140
inhibition of clostridium difficile strains by intestinal lactobacillus species.indigenous intestinal microflora (including lactobacilli) has an important role in protection against clostridium difficile infection. to assess in vitro interaction between lactobacilli and c. difficile, antagonistic activity of 50 intestinal lactobacillus spp. strains against 23 pathogenic c. difficile strains was determined. phenotypic properties of c. difficile strains [production of short-chain fatty acids (scfas) and toxin a, and antimicrobial susceptibility] and lactobacilli (production o ...200415150337
diversity of lactic acid bacteria isolated from aoc salers cheese.the objective of this work was to describe the diversity of lactic acid bacteria in traditional raw milk salers cheeses at the species and strain levels. the characterization of 381 strains isolated during ripening and various strain collections was investigated using physiological analysis and molecular techniques: rep-pcr, species and genus specific amplifications and the sequence analysis of 16s rdna for strain typing and taxonomic identification. the strains belonged to lactobacillus plantar ...200415190953
isolation, identification and characterisation of the dominant microorganisms of kule naoto: the maasai traditional fermented milk in kenya.from 22 samples of kule naoto, the traditional fermented milk products of the maasai in kenya, 300 lactic acid bacterial strains were isolated and phenotypically characterised by their ability to ferment different carbohydrates and by additional biochemical tests. lactic acid bacteria (lab), especially the genus lactobacillus, followed by enterococcus, lactococcus and leuconostoc, dominated the microflora of these samples. the major lactobacillus species was lactobacillus plantarum (60%), with a ...200415246238
phenotypic and pcr-based characterization of the microflora in norvegia cheese during ripening.microbiological sampling of norvegia cheese from three cheese factories was done during ripening. the evolution of aerobic mesophilic bacteria, lactococci, lactobacilli, enterococci, presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. isolates (135) of non-starter lactic acid bacteria (nslab) from nine norvegia cheeses after 90, 180 and 270 days of ripening were examined. the isolates were tested by physiological and biochemical assays, species-spe ...200415246240
characterization of lactobacilli from scotch malt whisky distilleries and description of lactobacillus ferintoshensis sp. nov., a new species isolated from malt whisky fermentations.sixty-four strains of lactobacillus were isolated from fermentation samples from 23 malt whisky distilleries located in the major whisky producing regions of scotland. the strains were assigned to 26 ribotype patterns. strains of some ribotype patterns were widely distributed and recovered from distilleries throughout scotland, while strains representing other ribotypes were particular to a specific region or even a certain distillery. repeated sampling of a single distillery over a 12 month per ...200111283296
gram-positive rods prevailing in teeth with apical periodontitis undergoing root canal identify gram-positive rods from root canals of teeth with apical periodontitis and to examine their associations with other species.200415317560
changes in steady state on introduction of a lactobacillus contaminant to a continuous culture ethanol fermentation.lactobacillus paracasei was introduced as a contaminant into a multistage continuous culture ethanol fermentation system at ratios of 1:100, 1:1, and 70:1 with saccharomyces cerevisiae, but failed to overtake the yeast. none of the inoculation ratios allowed l. paracasei to affect s. cerevisiae in the first fermentor in the multistage system. s. cerevisiae remained constant at approximately 3x10(7) cfu/ml regardless of the bacterial inoculation level, and even at the 70:1 inoculation ratio, gluc ...200111598809
competitive inhibition of listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria.forty-nine strains of lactic acid bacteria (lab), isolated from commercially available ready-to-eat (rte) meat products, were screened for their ability to inhibit the growth of listeria monocytogenes at refrigeration (5 degrees c) temperatures on agar spot tests. the three most inhibitory strains were identified as pediococcus acidilactici, lactobacillus casei, and lactobacillus paracasei by 16s rdna sequence analysis. their antilisterial activity was quantified in associative cultures in deman ...200211848562
adherence of probiotic bacteria to human intestinal mucus in healthy infants and during rotavirus infection.the concentration of fecal mucin and the adhesion of specific probiotics and their combinations in the intestinal mucus of infants during and after rotavirus diarrhea and in healthy children were determined. mucus was prepared from fecal samples from 20 infants during and after rotavirus diarrhea and from 10 healthy age-matched children. mucin concentration was determined, and the adhesion of five probiotics-lactobacillus rhamnosus gg, lactobacillus casei shirota, lactobacillus paracasei f19, la ...200111238211
overexpression of peptidases in lactococcus and evaluation of their release from leaky cells.walker and klaenhammer (2001) developed a novel expression system in lactococcus lactis that facilitated the release of beta-galactosidase (117 kda monomer) without the need for secretion or export signals. the system is based on the controlled expression of integrated prophage holin and lysin cassettes via a lactococcal bacteriophage phi31 transcriptional activator (tac31a) that resides on a high-copy plasmid. approximately 85% of beta-galactosidase activity was detected in the supernatant of l ...200212416795
screening of lactic-acid bacteria from south african barley beer for the production of bacteriocin-like compounds.strains of lactobacillus paracasei subsp. paracasei (strain st11br), l. pentosus (strain st151br), l. plantarum (strain st13br), and lactococcus lactis subsp. lactis (strain st34br) producing bacteriocin-like peptides were isolated from barley beer produced in the western, northern and eastern provinces of south africa. the peptides (bacst11br, bacst151br, bacst13br and bacst34br) lost their activity after treatment with proteinase k, a proteinase, papain, chymotrypsin, trypsin, pepsin and prona ...200415530005
anti-bacterial efficacy of new self-etching dentine bonding agent.since a perfect seal is not easily achieved during bonding procedures, any product which will limit or delay bacterial proliferation in the resulting micro-leakage spaces should extend the life span of bonded restorations. this study compared the antibacterial properties of an experimental, self-etching, fluoride-releasing, antibacterial bonding system (abf) with two standard bonding systems (se bond and scotchbond mp). spread plates of three different bacteria (streptococcus mutans, lactobacill ...200415537028
effect of yeast inoculation rate on the metabolism of contaminating lactobacilli during fermentation of corn mash.two separate 4 (bacterial concentrations)x6 (yeast concentrations) full factorial experiments were conducted in an attempt to identify a novel approach to minimize the effects caused by bacterial contamination during industrial production of ethanol from corn. lactobacillus plantarum and lactobacillus paracasei, commonly occurring bacterial contaminants in ethanol plants, were used in separate fermentation experiments conducted in duplicate using an industrial strain of saccharomyces cerevisiae, ...200415599666
improvement of the probiotic effect of micro-organisms by their combination with maltodextrins, fructo-oligosaccharides and polyunsaturated fatty acids.probiotics could represent an effective alternative to the use of synthetic substances in nutrition and medicine. the data concerning the efficacy of probiotics are often contradictory. this paper focuses on the enhancement of the efficacy of probiotics by their combination with synergistically acting components of natural origin. maltodextrins can be obtained by enzymatic hydrolysis of starch and are suitable for consumption. administration of lactobacillus paracasei together with maltodextrin ...200212215187
thermal and chemical resistance of lactobacillus casei and lactobacillus paracasei bacteriophages.the survival of two collection lactobacillus casei and l. paracasei bacteriophages when subjected to thermal and chemical treatments was investigated.200415130146
polyphasic study of wine lactobacillus strains: taxonomic hundred and seventy-eight lactobacilli isolated from wine were characterized by a polyphasic approach. strains were phenotypically identified at genus and species level by classical tests including the analysis of cell morphology, homo/heterofermentative character, sugar fermentation patterns, growth at different temperatures and the optical nature of the isomer of lactic acid produced from glucose. molecular techniques such as random amplification of polymorphic dna (rapd), amplified 16s rd ...200515653876
purification and n-terminal amino acid sequence determination of the cell-wall-bound proteinase from lactobacillus paracasei subsp. paracasei.the cell-wall-bound proteinase from lactobacillus paracasei subsp. paracasei ncdo 151 was purified to homogeneity by anion-exchange and hydrophobic-interaction chromatography, chromatofocusing and gel-filtration. the purification resulted in a 600-700-fold increase in specific activity of the proteinase and the final yield was approximately 20%. upon chromatofocusing, two proteolytically active components, termed pro135 and pro110, were detected. pro135 had an isoelectric point of 4.2. it had an ...19921564442
lactobacillus paracasei normalizes muscle hypercontractility in a murine model of postinfective gut dysfunction.the effects of probiotics on gut dysfunction in postinfective irritable bowel syndrome are unknown. we tested whether probiotics influence persistent muscle hypercontractility in mice after recovery from infection with trichinella spiralis and analyzed the underlying mechanisms.200415362038
effects of a nutritional supplement on the immune response and cytokine production in free-living chilean elderly.immune response is impaired in the elderly. our aim was to study the effects of a special nutritional formula on the immune response and response to influenza and pneumococcal vaccination in elderly subjects.200415449576
comparative sequence analysis of a reca gene fragment brings new evidence for a change in the taxonomy of the lactobacillus casei group.the taxonomic positions of species of the lactobacillus casei group have been evaluated by sequencing and phylogenetic analysis of a 277 bp reca gene fragment. high sequence similarity between strain atcc 393t, currently designated as the type strain of l. casei, and the type strain of lactobacillus zeae, lmg 17315t, has been established, while l. casei atcc 334 and lactobacillus paracasei ncdo 151t form a single phylogenetic group. the taxonomic status of species and strains at issue is discuss ...200111760954
the anti-allergic effects of lactic acid bacteria are strain dependent and mediated by effects on both th1/th2 cytokine expression and balance.there is growing interest in the immune-stimulating effect and in particular, the anti-allergic effect, of lactic acid bacteria (lab). however, no comprehensive studies have been done that compare the immune-stimulating potential of lab strains.200415467373
selection of escherichia coli-inhibiting strains of lactobacillus paracasei subsp. paracasei.the aim of this study was to select escherichia coli-inhibiting strains among lactic acid bacteria. on the basis of phenotypical and technological characteristics, 20 strains of lactic acid bacteria were screened from a total of 225 isolates, obtained from nine samples of artisanal caprino d'aspromonte cheese, made from raw goats' milk. the antagonistic activity of these 20 strains was detected in plates against three different strains of e. coli. two strains of lactobacillus paracasei subsp. pa ...200212483469
characterization and antimicrobial activity of bacteriocin 217 produced by natural isolate lactobacillus paracasei subsp. paracasei bgbuk2-16.the strain lactobacillus paracasei subsp. paracasei bgbuk2-16. which was isolated from traditionally homemade white-pickled cheese, produces bacteriocin 217 (bac217; approximately 7 kda). the onset of bac217 biosynthesis was observed in the logarithmic phase of growth, and the production plateau was reached after 9 or 12 h of incubation at 37 and 30 degrees c, respectively, when culture entered the early stationary phase. biochemical characterization showed that bac217 retained antimicrobial act ...200415633678
lactobacillus species associated with active caries lesions.lactobacilli that are most frequently associated with active caries lesions in dentine were isolated and identified as part of a research project which aims to determine the role of the predominant species of these organisms in the carious process. samples of carious dentine were collected from 12 patients with open caries lesions (group a) and stimulated saliva samples were collected from 12 patients with a dmft = 0 and confirmed presence of lactobacilli in the oral cavity (group b). after seri ...19989588995
culture-dependent and -independent methods to investigate the microbial ecology of italian fermented this study, the microbial ecology of three naturally fermented sausages produced in northeast italy was studied by culture-dependent and -independent methods. by plating analysis, the predominance of lactic acid bacteria populations was pointed out, as well as the importance of coagulase-negative cocci. also in the case of one fermentation, the fecal enterocci reached significant counts, highlighting their contribution to the particular transformation process. yeast counts were higher than th ...200515812029
spatial and temporal distribution of non-starter lactic acid bacteria in cheddar cheese.the aim of this work was to investigate the spatial and temporal distribution of species and strains of non-starter lactic acid bacteria (nslab) within cheddar cheese.200111309072
biocatalytic racemisation of alpha-hydroxycarboxylic acids at physiological conditions.biocatalytic racemisation of aliphatic, aryl-aliphatic and aromatic alpha-hydroxycarboxylic acids was accomplished using whole resting cells of lactobacillus paracasei dsm 20207; the mild (physiological) reaction conditions ensured an essentially 'clean' isomerization in the absence of side reactions, such as elimination or decomposition.200515795782
significant differences between lactobacillus casei subsp. casei atcc 393t and a commonly used plasmid-cured derivative revealed by a polyphasic study.many studies on lactobacillus casei subsp. casei (l. casei) have been carried out using strain atcc 393 (plz15-). four strains of l. casei atcc 393t and three of atcc 393 (plz15-) were compared using phenotypic methods and many of the available genotyping techniques. these tests showed that strains of atcc 393t obtained from independent public type-culture collections were significantly different from the plasmid-free (plz15-) strains of atcc 393t. these findings were confirmed by sequencing the ...200312656154
metabolism of fructooligosaccharides by lactobacillus paracasei 1195.fermentation of fructooligosaccharides (fos) and other oligosaccharides has been suggested to be an important property for the selection of bacterial strains used as probiotics. however, little information is available on fos transport and metabolism by lactic acid bacteria and other probiotic bacteria. the objectives of this research were to identify and characterize the fos transport system of lactobacillus paracasei 1195. radiolabeled fos was synthesized enzymatically from [(3)h]sucrose and p ...200312676703
control of lactobacillus contaminants in continuous fuel ethanol fermentations by constant or pulsed addition of penicillin g.the addition of penicillin g to combat microbial contamination in continuous fuel alcohol fermentations was performed using both continuous and pulsed addition regimes. in continuous fermentations where both saccharomyces cerevisiae and lactobacillus paracasei were present, the mode of addition of penicillin g determined final numbers of viable l. paracasei. when the same overall average concentration of penicillin g was added in both pulsed and continuous modes, the initial viable number of l. ...200312743751
divergent patterns of colonization and immune response elicited from two intestinal lactobacillus strains that display similar properties in vitro.lactobacilli derived from the endogenous flora of normal donors are being increasingly used as probiotics in functional foods and as vaccine carriers. however, a variety of studies done with distinct strains of lactobacilli has suggested heterogeneous and strain-specific effects. to dissect this heterogeneity at the immunological level, we selected two strains of lactobacilli that displayed similar properties in vitro and studied their impact on mucosal and systemic b-cell responses in monoxenic ...200312496193
comparison of the growth and hydrogen peroxide production by vaginal probiotic lactobacilli under different culture conditions.the purpose of this study was to determine the optimal conditions for the growth and hydrogen peroxide production by vaginal lactobacilli.200312548193
six cases of lactobacillus bacteraemia: identification of organisms and antibiotic susceptibility and therapy.six cases of bacteraemia in hospitalized patients, 5 with a depressed immune status, were caused by lactobacilli. sodium dodecyl sulfate-polyacrylamide gel electrophoresis of whole-cell proteins and api 50 ch carbohydrate patterns assigned the causative agents to the species lactobacillus rhamnosus, lactobacillus curvatus, lactobacillus delbrueckii subsp. lactis and lactobacillus paracasei subsp. paracasei.200312953954
effect of probiotic bacteria on induction and maintenance of oral tolerance to beta-lactoglobulin in gnotobiotic this study, the effect of lactobacillus paracasei (ncc 2461), lactobacillus johnsonii (ncc 533) and bifidobacterium lactis bb12 (ncc 362) on the induction and maintenance of oral tolerance to bovine beta-lactoglobulin (blg) was investigated in mice. germfree mice were monocolonized with one of the three strains before oral administration of whey protein to induce tolerance. mice were then injected with blg and sacrificed 28 or 50 days after whey protein feeding for humoral and cellular respon ...200312965905
biodiversity of lactic acid bacteria in moroccan soft white cheese (jben).the bacterial diversity occurring in traditional moroccan soft white cheese, produced in eight different regions in morocco, was studied. a total of 164 lactic acid bacteria were isolated, purified and identified by whole-cell protein fingerprinting and rep-pcr genomic fingerprinting. the majority of the strains belonged to the genera lactobacillus, lactococcus, leuconostoc and enterococcus. sixteen species were identified: lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus paracase ...200516168579
the effects of lactobacillus-fermented milk on lipid metabolism in hamsters fed on high-cholesterol diet.the objective of this study was to evaluate the effects of local lactobacillus strains (ntu 101 and 102) on cholesterol-lowering effects in vivo. thirty male hamsters were housed, divided into five groups, and fed on a cholesterol diet (5 g/kg diet) to induce hypercholesterolemia. milk fermented by lactobacillus paracasei subsp. paracasei ntu 101, lactobacillus plantarum ntu 102, and lactobacillus acidophilus bcrc 17010 was administrated for this study. after treatment with different fermented m ...200616172889
continuous hydrogen production from organic waste.the antibiotic effects of lactic acid bacteria, lactobacillus paracasei, on hydrogen production were investigated using glucose as the substrate for the batch experiments. the effects of lactic acid bacteria on hydrogen fermentation depended on ph and the inhibition of hydrogen-producing bacteria was prevented by keeping the ph over 5.0. then, a continuous hydrogen production experiment was conducted by using bean curd manufacturing waste as an actual organic waste at ph 5.5 at 35 degrees c. the ...200516180421
oral lactobacilli in chronic periodontitis and periodontal health: species composition and antimicrobial activity.lactobacilli are known to play an important role in the maintenance of health by stimulating natural immunity and contributing to the balance of microflora. however, their role in chronic periodontitis is unclear. we aimed to identify oral lactobacilli in chronic periodontitis and periodontally healthy subjects, and to determine their antimicrobial activity against putative oral pathogens.200516238595
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