Lactobacillus rhamnosus GG is a lactic acid bacterium that is widely used as probiotic products in the dairy industry. To gain insights into the genome stability of the L. rhamnosus GG in the human gastrointestinal tract and the possible adaption mechanism under different stresses, we first examined the genotype and phenotype of the L. rhamnosus GG grown over 1000 generations under various stresses, including bile salts, osmotic stress or shearing forces. Immunoblotting analysis of L. rhamnosus grown over 1000 generations showed that the production of mucus-binding pili by L. rhamnosus GG was the most impaired when exposed to bile salts. Complementary PCR screening of 13 highly variable chromosomal regions in GG confirmed that the pilus gen...
In a previous work, bile-salt-resistant derivatives were obtained from non-intestinal lactobacilli. ...
Bile acid (BA) signatures are altered in many disease states. BA metabolism is an important microbia...
The purpose of this study was to determine the global transcriptional response in a food-associated ...
Lactobacillus rhamnosus GG is a lactic acid bacterium that is widely used as probiotic products in t...
<p>Large-scale microbiome studies have established that most of the diversity contained in the gastr...
Large-scale microbiome studies have established that most of the diversity contained in the gastroin...
Lactobacillus salivarius has drawn attention because of its promising probiotic functions. Tolerance...
Probiotics are live microorganisms which when administered in adequate amounts confer a health benef...
In this paper we describe the growth, morphological, and genetic responses of Lactobacillus plantaru...
Under bile salt treatment, strains display significant differences in their tolerance ability, sugge...
<p>Large-scale microbiome studies have established that most of the diversity contained in the gastr...
Tolerance to bile stress is crucial for Lactobacillus paracasei to survive in the intestinal tract a...
<p>Lactobacillus rhamnosus GG is a lactic acid bacterium widely marketed by the food industry. Its g...
Commensal lactobacilli frequently produce bile salt hydrolase (Bsh) enzymes whose roles in intestina...
Lactobacillus rhamnosus GG (GG) is a widely used and intensively studied probiotic bacterium. Althou...
In a previous work, bile-salt-resistant derivatives were obtained from non-intestinal lactobacilli. ...
Bile acid (BA) signatures are altered in many disease states. BA metabolism is an important microbia...
The purpose of this study was to determine the global transcriptional response in a food-associated ...
Lactobacillus rhamnosus GG is a lactic acid bacterium that is widely used as probiotic products in t...
<p>Large-scale microbiome studies have established that most of the diversity contained in the gastr...
Large-scale microbiome studies have established that most of the diversity contained in the gastroin...
Lactobacillus salivarius has drawn attention because of its promising probiotic functions. Tolerance...
Probiotics are live microorganisms which when administered in adequate amounts confer a health benef...
In this paper we describe the growth, morphological, and genetic responses of Lactobacillus plantaru...
Under bile salt treatment, strains display significant differences in their tolerance ability, sugge...
<p>Large-scale microbiome studies have established that most of the diversity contained in the gastr...
Tolerance to bile stress is crucial for Lactobacillus paracasei to survive in the intestinal tract a...
<p>Lactobacillus rhamnosus GG is a lactic acid bacterium widely marketed by the food industry. Its g...
Commensal lactobacilli frequently produce bile salt hydrolase (Bsh) enzymes whose roles in intestina...
Lactobacillus rhamnosus GG (GG) is a widely used and intensively studied probiotic bacterium. Althou...
In a previous work, bile-salt-resistant derivatives were obtained from non-intestinal lactobacilli. ...
Bile acid (BA) signatures are altered in many disease states. BA metabolism is an important microbia...
The purpose of this study was to determine the global transcriptional response in a food-associated ...