Lactic Acid Bacteria (LAB) are involved in the production of fermented foods whereby they improve the preservation properties as well as impart characteristic flavors and textures. Specific Lactobacillus strains are marketed as probiotics because of potential health benefits. However, the molecular mechanisms underlying much of these beneficial effects have yet to be established. In this thesis, a proteomic approach was developed to investigate the functionality of Lactobacillus plantarum WCFS1 both under laboratory conditions and the human intestinal tract. Proteomics was chosen as proteins present in bacteria isolated from fecal samples will likely reflect the proteins that are produced during transit of the colon. Initially, two-dimensio...
The human gastrointestinal (GI)-tract represents a dynamic ecosystem comprising various habitats eac...
International audienceLactic acid bacteria (LAB) are widely used in the agro-food industry. Some of ...
Lactobacillus sp. have long been studied for their great potential in probiotic applications. Recent...
Lactic Acid Bacteria (LAB) are involved in the production of fermented foods whereby they improve th...
Lactobacillus plantarum is part of the natural microbiota of many food fermentations as well as the ...
Probiotics are amongst the most common microbes in the gastro-intestinal tract of humans and other a...
Lactobacillus are mainly used for the manufacture of fermented dairy, sourdough, meat, and vegetable...
Background: Lactic acid bacteria are commonly marketed as probiotics based on their putative or prov...
AimsTo investigate cell determinants of resistance to gastric acidity in Lactobacillus plantarum usi...
Lactococcus lactis is a bacteria with high biotechnological potential, where is frequently used in t...
The rapid expansion of proteomics built upon the available bacterial genome sequences has provided n...
Probiotics are live microorganisms which when administered in adequate amounts confer a health benef...
The predicted extracellular proteins of the bacterium Lactobacillus plantarum were analysed to gain ...
We observed recently that colonic fermentation of lactose might be a major factor in the pathophysio...
This study investigated the relative abundance of extracellular and cell wall associated proteins (e...
The human gastrointestinal (GI)-tract represents a dynamic ecosystem comprising various habitats eac...
International audienceLactic acid bacteria (LAB) are widely used in the agro-food industry. Some of ...
Lactobacillus sp. have long been studied for their great potential in probiotic applications. Recent...
Lactic Acid Bacteria (LAB) are involved in the production of fermented foods whereby they improve th...
Lactobacillus plantarum is part of the natural microbiota of many food fermentations as well as the ...
Probiotics are amongst the most common microbes in the gastro-intestinal tract of humans and other a...
Lactobacillus are mainly used for the manufacture of fermented dairy, sourdough, meat, and vegetable...
Background: Lactic acid bacteria are commonly marketed as probiotics based on their putative or prov...
AimsTo investigate cell determinants of resistance to gastric acidity in Lactobacillus plantarum usi...
Lactococcus lactis is a bacteria with high biotechnological potential, where is frequently used in t...
The rapid expansion of proteomics built upon the available bacterial genome sequences has provided n...
Probiotics are live microorganisms which when administered in adequate amounts confer a health benef...
The predicted extracellular proteins of the bacterium Lactobacillus plantarum were analysed to gain ...
We observed recently that colonic fermentation of lactose might be a major factor in the pathophysio...
This study investigated the relative abundance of extracellular and cell wall associated proteins (e...
The human gastrointestinal (GI)-tract represents a dynamic ecosystem comprising various habitats eac...
International audienceLactic acid bacteria (LAB) are widely used in the agro-food industry. Some of ...
Lactobacillus sp. have long been studied for their great potential in probiotic applications. Recent...