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of potential probiotic lactic acid bacterial strains Lactobacillus rhamnosus HN001, Lb . acidophilus HN017, and Bifidobacerium lactis HN019 in BALB/c mice. Int. J. Food Microbiol. , 56 , 87 – 96 .

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lactose yogurt with Lactobacillus rhamnosus HN001 . J. Dairy Sci. , 95 , 3536 – 3548 . Iličić , M.D. , Milanović , S.D. , Carić , M.Ð. , Vukić

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glycopeptides resistance in strains of Lactobacillus reuteri and Lactobacillus rhamnosus used as probiotics by polymerase chain reaction and hybridization methods. J. Appl. Microbiol. , 89 , 815–824. Reuter G

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., Bouttier, P., Bourlioux & Bellon-Fontaine, M. (1997): Cell surface characteristics of Lactobacillus casei subsp. casei, Lactobacillus paracasei subsp. paracasei , and Lactobacillus rhamnosus strains. Appl. environ. Microbiol. , 63 , 1725

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viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage . Food Control , 100 : 8 – 16 . 10.1016/j.foodcont.2018.12.048 Reale , A. , Di Renzo

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milk fermented by Lactobacillus rhamnosus and Lactobacillus helveticus . Food Technology and Biotechnology , 57 ( 3 ): 399 – 407 . 10.17113/ftb.57.03.19.6103 Mousavi , S.S. , Moeini , H. , Mohamad , R. , Dinarvand , M. , Ariff , A

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Acta Alimentaria
Authors: D. Koren, B. Hegyesné Vecseri, and G. Kun-Farkas

30 min at 95 °C in a water bath, chilled down quickly to below 30 °C, and centrifuged at 8000 × g for 5 min. Finally, 150 μl folic acid assay medium and 150 μl standard or diluted sample was pipetted into the cells covered by Lactobacillus

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). Probiotic and anti-inflammatory potential of Lactobacillus rhamnosus 4B15 and Lactobacillus gasseri 4M13 isolated from infant feces . Plos One , 13 : e0192021 . 10.1371/journal.pone.0192021 Reid , G. , Jass , J. , Sebulsky , M.T. , and Mccormick

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.1080/10408398.2011.649148 Kumar , A. & Kumar , D. ( 2016 ): Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture . J. Food Sci. Technol. , 53 , 667 - 675 . 10.1007/s13197

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instability, the complexity of food matrices, and the relatively low concentration of the analytes ( Van Wyk et al., 2014 ). In this study the microbiological method was used. The most frequently applied microorganism, Lactobacillus rhamnosus , gives similar

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