We observed recently that colonic fermentation of lactose might be a major factor in the pathophysiology of lactose intolerance. Proteomic techniques could be helpful in interpreting the metabolic pathways of lactose fermentation. The objective of this study was to explore proteomic methodologies for studying bacterial lactose metabolism that can be used to detect and identify proteins associated with the onset of intolerance symptoms. Differential expression of cytoplasmic proteins of Bifidobacterium animalis, Bifidobacterium breve and Bifidobacterium longum grown on different carbohydrates (lactose, glucose, galactose) was analyzed with surface-enhanced laser desorption ionization-time of flight (SELDI-TOF) MS and sodium dodecyl sulfate p...
Probiotics are amongst the most common microbes in the gastro-intestinal tract of humans and other a...
Lactobacillus (L.) sakei belongs to the dominating lactic acid bacteria in indigenous meat fermentat...
The acidic proteome of Lactococcus lactis grown anaerobically was compared for three different growt...
We observed recently that colonic fermentation of lactose might be a major factor in the pathophysio...
Bifidobacterium longum subsp. infantis is a common member of the intestinal microbiota in breast-fed...
Bifidobacterium longum subsp. infantis is a common member of the intestinal microbiota in breast-fed...
Lactic Acid Bacteria (LAB) are involved in the production of fermented foods whereby they improve th...
<div><p><i>Bifidobacterium longum</i> subsp. <i>infantis</i> is a common member of the intestinal mi...
BackgroundLactobacillus sakei is an important food-associated lactic acid bacterium commonly used as...
Lactobacillus rhamnosus GG (LGG) is one of the most extensively studied and widely used probiotic ba...
Lactic acid bacteria, and more particularly lactobacilli, have been used for the production of ferme...
Bifidobacterium pseudocatenulatum CECT 7765 was isolated from stools of a breast-fed infant. Althoug...
Lactobacillus are mainly used for the manufacture of fermented dairy, sourdough, meat, and vegetable...
Lactic acid bacteria (LAB) comprise highly diverse bacterial genus and species characterized with a ...
Previous studies suggest that, besides the maldigestion of lactose in the small intestine, the colon...
Probiotics are amongst the most common microbes in the gastro-intestinal tract of humans and other a...
Lactobacillus (L.) sakei belongs to the dominating lactic acid bacteria in indigenous meat fermentat...
The acidic proteome of Lactococcus lactis grown anaerobically was compared for three different growt...
We observed recently that colonic fermentation of lactose might be a major factor in the pathophysio...
Bifidobacterium longum subsp. infantis is a common member of the intestinal microbiota in breast-fed...
Bifidobacterium longum subsp. infantis is a common member of the intestinal microbiota in breast-fed...
Lactic Acid Bacteria (LAB) are involved in the production of fermented foods whereby they improve th...
<div><p><i>Bifidobacterium longum</i> subsp. <i>infantis</i> is a common member of the intestinal mi...
BackgroundLactobacillus sakei is an important food-associated lactic acid bacterium commonly used as...
Lactobacillus rhamnosus GG (LGG) is one of the most extensively studied and widely used probiotic ba...
Lactic acid bacteria, and more particularly lactobacilli, have been used for the production of ferme...
Bifidobacterium pseudocatenulatum CECT 7765 was isolated from stools of a breast-fed infant. Althoug...
Lactobacillus are mainly used for the manufacture of fermented dairy, sourdough, meat, and vegetable...
Lactic acid bacteria (LAB) comprise highly diverse bacterial genus and species characterized with a ...
Previous studies suggest that, besides the maldigestion of lactose in the small intestine, the colon...
Probiotics are amongst the most common microbes in the gastro-intestinal tract of humans and other a...
Lactobacillus (L.) sakei belongs to the dominating lactic acid bacteria in indigenous meat fermentat...
The acidic proteome of Lactococcus lactis grown anaerobically was compared for three different growt...