Functional properties of two Lactobacillus plantarum strains (Lp 813 and Lp 998) were evaluated ( in vitro) before and after heat adaptation and shock. The stress conditions were selected considering a previous work: 55 °C - 15 min (heat shock) and 45 °C - 30 min (thermal adaptation), both performed in MRS broth. The functional properties evaluated were: a-survival to simulated gastrointestinal tract (GIT: saliva + bovine pepsina solution brought to pH 2.3 in 90 min, bile solution 1% w/v pH 8-10 min and bile + pancreatin solution pH 8-30 min), b-co-aggregation with Saccharomyces cerevisiae to simulate intestinal epithelia adhesion, c- auto- and co-aggregation with enteric pathogens ( Escherichia coli and Salmonella enteritidis) and d-use of...
Lactic acid bacteria (LAB) are widely applied microorganisms in food, feed, and beverage application...
<p>The presence and growth of spoilage organisms in food might affect the shelf life. In this study,...
<p>The presence and growth of spoilage organisms in food might affect the shelf life. In this study,...
The survival of three Lactobacillus plantarum strains (Lp 790, Lp 813 and Lp 998) with functional pr...
Heat stress resistance and response were studied in strains of Lactobacillus plantarum. Stationary-p...
Commercial probiotic bacteria are delivered mainly as frozen or freeze-dried cultures. However, spra...
Lactobacilli need to be viable to be efficacious as probiotics. The aim of this study was to determi...
[Aims] The purpose of this study was to investigate the heat-shock response at molecular level in...
The preadaptation of probiotics to sub-lethal levels of multiple stress factors boosts their surviva...
Some strains of the genus Bifidobacterium are considered probiotics and can be added as adjunct cult...
A small heat shock gene of Lactobacillus plantarum strain WCFS1 was deleted using a Cre-lox based sy...
The preadaptation of probiotics to sub-lethal levels of multiple stress factors boosts their surviva...
A small heat shock gene of Lactobacillus plantarum strain WCFS1 was deleted using a Cre-lox based sy...
In this study, we aimed at optimizing the growth of Lactobacillus rhamnosus 64 in whey permeate supp...
The viability of lactic acid bacteria in frozen, freeze-dried, and air-dried forms is of significant...
Lactic acid bacteria (LAB) are widely applied microorganisms in food, feed, and beverage application...
<p>The presence and growth of spoilage organisms in food might affect the shelf life. In this study,...
<p>The presence and growth of spoilage organisms in food might affect the shelf life. In this study,...
The survival of three Lactobacillus plantarum strains (Lp 790, Lp 813 and Lp 998) with functional pr...
Heat stress resistance and response were studied in strains of Lactobacillus plantarum. Stationary-p...
Commercial probiotic bacteria are delivered mainly as frozen or freeze-dried cultures. However, spra...
Lactobacilli need to be viable to be efficacious as probiotics. The aim of this study was to determi...
[Aims] The purpose of this study was to investigate the heat-shock response at molecular level in...
The preadaptation of probiotics to sub-lethal levels of multiple stress factors boosts their surviva...
Some strains of the genus Bifidobacterium are considered probiotics and can be added as adjunct cult...
A small heat shock gene of Lactobacillus plantarum strain WCFS1 was deleted using a Cre-lox based sy...
The preadaptation of probiotics to sub-lethal levels of multiple stress factors boosts their surviva...
A small heat shock gene of Lactobacillus plantarum strain WCFS1 was deleted using a Cre-lox based sy...
In this study, we aimed at optimizing the growth of Lactobacillus rhamnosus 64 in whey permeate supp...
The viability of lactic acid bacteria in frozen, freeze-dried, and air-dried forms is of significant...
Lactic acid bacteria (LAB) are widely applied microorganisms in food, feed, and beverage application...
<p>The presence and growth of spoilage organisms in food might affect the shelf life. In this study,...
<p>The presence and growth of spoilage organisms in food might affect the shelf life. In this study,...