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There are 3686 results for: content related to: Differential effect on cell-mediated immunity in human volunteers after intake of different lactobacilli

  1. Impact of native Lactobacillus paracasei subsp. paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese

    International Journal of Dairy Technology

    Volume 64, Issue 4, November 2011, Pages: 526–535, JAVAD BAROUEI, AHMAD KARBASSI, HAMID B GHODDUSI, ALI MORTAZAVI, ROGHAYEH RAMEZANI and MAHTA MOUSSAVI

    Version of Record online : 12 OCT 2011, DOI: 10.1111/j.1471-0307.2011.00720.x

  2. Selection of Dominant NSLAB from a Mature Traditional Cheese According to their Technological Properties and in vitro Intestinal Challenges

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: M298–M306, Zacharias Papanikolaou, Magdalini Hatzikamari, Panayiotis Georgakopoulos, Minas Yiangou, Evanthia Litopoulou-Tzanetaki and Nikolaos Tzanetakis

    Version of Record online : 21 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02685.x

  3. Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 12, September 2011, Pages: 2284–2291, Chin-Feng Liu, Kuo-Chuan Tseng, Shen-Shih Chiang, Bao-Hong Lee, Wei-Hsuan Hsu and Tzu-Ming Pan

    Version of Record online : 10 MAY 2011, DOI: 10.1002/jsfa.4456

  4. Development of novel species-specific primers for species identification of the Lactobacillus casei group based on RAPD fingerprints

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 11, 30 August 2009, Pages: 1831–1837, Chien-Hsun Huang and Fwu-Ling Lee

    Version of Record online : 22 JUN 2009, DOI: 10.1002/jsfa.3658

  5. You have full text access to this OnlineOpen article
    Top-down systems biology integration of conditional prebiotic modulated transgenomic interactions in a humanized microbiome mouse model

    Molecular Systems Biology

    Volume 4, Issue 1, 2008, Francois-Pierre J Martin, Yulan Wang, Norbert Sprenger, Ivan K S Yap, Serge Rezzi, Ziad Ramadan, Emma Peré-Trepat, Florence Rochat, Christine Cherbut, Peter van Bladeren, Laurent B Fay, Sunil Kochhar, John C Lindon, Elaine Holmes and Jeremy K Nicholson

    Version of Record online : 15 JUL 2008, DOI: 10.1038/msb.2008.40

  6. Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage

    Journal of Food Science

    Volume 82, Issue 12, December 2017, Pages: 2960–2967, Yulong Zhang, Ping Hu, Lijiao Lou, Jianlong Zhan, Min Fan, Dan Li and Qianwei Liao

    Version of Record online : 13 NOV 2017, DOI: 10.1111/1750-3841.13975

  7. You have free access to this content
    Growth inhibition of Staphylococcus aureus by H2O2-producing Lactobacillus paracasei subsp. paracasei isolated from the human vagina

    FEMS Immunology & Medical Microbiology

    Volume 23, Issue 2, February 1999, Pages: 87–92, Virginia S Ocaña, Aída A Pesce de Ruiz Holgado and María Elena Nader-Macías

    Version of Record online : 17 JAN 2006, DOI: 10.1111/j.1574-695X.1999.tb01227.x

  8. Effects of Lactobacillus paracasei 01 fermented milk beverage on protection of intestinal epithelial cell in vitro

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 6, April 2016, Pages: 2154–2160, Yen-Po Chen, Chih-An Hsu, Wei-Ting Hung and Ming-Ju Chen

    Version of Record online : 28 JUL 2015, DOI: 10.1002/jsfa.7331

  9. Effect of small interfering RNA against Paracin 1.7 bacteriocin produced by Lactobacillus paracasei HD1-7

    Journal of Basic Microbiology

    Volume 55, Issue 9, September 2015, Pages: 1075–1081, Jingping Ge, Yang Wang, Dongni Gao and Wenxiang Ping

    Version of Record online : 22 MAY 2015, DOI: 10.1002/jobm.201400938

  10. Antimicrobial effects of probiotic bacteria against selected species of yeasts and moulds in cheese-based dips

    International Journal of Food Science & Technology

    Volume 44, Issue 10, October 2009, Pages: 1916–1926, Nalayini Tharmaraj and Nagendra P. Shah

    Version of Record online : 15 SEP 2009, DOI: 10.1111/j.1365-2621.2009.01986.x

  11. Effect of a bacteriocin-producing strain of Lactobacillus paracasei on the nonstarter microflora of Cheddar cheese

    International Journal of Dairy Technology

    Volume 65, Issue 4, November 2012, Pages: 523–530, DILETTA RISTAGNO, JOHN A HANNON, THOMAS P BERESFORD and PAUL L H McSWEENEY

    Version of Record online : 14 JUN 2012, DOI: 10.1111/j.1471-0307.2012.00856.x

  12. Characterisation of three temperate phages released from the same Lactobacillus paracasei commercial strain

    International Journal of Dairy Technology

    Volume 63, Issue 3, August 2010, Pages: 396–405, MARIA L. CAPRA, DIEGO J. MERCANTI, JORGE A. REINHEIMER and ANDREA L. QUIBERONI

    Version of Record online : 24 MAY 2010, DOI: 10.1111/j.1471-0307.2010.00600.x

  13. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis

    International Journal of Food Science & Technology

    Volume 43, Issue 9, September 2008, Pages: 1560–1568, Sabrina B. M. Corrêa, Inar A. Castro and Susana M. I. Saad

    Version of Record online : 21 DEC 2007, DOI: 10.1111/j.1365-2621.2007.01585.x

  14. Direct starch conversion into L-(+)-lactic acid by a novel amylolytic strain of Lactobacillus paracasei B41

    Starch - Stärke

    Volume 64, Issue 1, January 2012, Pages: 10–17, Penka Petrova and Kaloyan Petrov

    Version of Record online : 13 SEP 2011, DOI: 10.1002/star.201100074

  15. Evaluation of a diet free of animal protein in germfree swine

    Xenotransplantation

    Volume 12, Issue 2, March 2005, Pages: 149–155, A. T. Loynachan, J. E. Pettigrew, B. S. Wiseman, R. A. Kunkle and D. L. Harris

    Version of Record online : 4 FEB 2005, DOI: 10.1111/j.1399-3089.2005.00210.x

  16. You have free access to this content
    Protease, peptidase and esterase activities by lactobacilli and yeast isolates from Feta cheese brine

    Journal of Applied Microbiology

    Volume 95, Issue 1, July 2003, Pages: 68–77, T. Bintsis, A. Vafopoulou-Mastrojiannaki, E. Litopoulou-Tzanetaki and R.K. Robinson

    Version of Record online : 16 JUN 2003, DOI: 10.1046/j.1365-2672.2003.01980.x

  17. Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 8, June 2008, Pages: 1318–1324, Haíssa R Cardarelli, Lina C Aragon-Alegro, João H A Alegro, Inar A de Castro and Susana M I Saad

    Version of Record online : 31 MAR 2008, DOI: 10.1002/jsfa.3208

  18. Production of hard cheese from caprine milk by the use of two types of probiotic cultures as adjuncts

    International Journal of Dairy Technology

    Volume 58, Issue 1, February 2005, Pages: 30–38, I KALAVROUZIOTI, M HATZIKAMARI, E LITOPOULOU-TZANETAKI and N TZANETAKIS

    Version of Record online : 14 JAN 2005, DOI: 10.1111/j.1471-0307.2005.00179.x

  19. You have free access to this content
    Conservation of two distinct types of 100S ribosome in bacteria

    Genes to Cells

    Volume 18, Issue 7, July 2013, Pages: 554–574, Masami Ueta, Chieko Wada, Takashi Daifuku, Yoshihiko Sako, Yoshitaka Bessho, Aya Kitamura, Ryosuke L. Ohniwa, Kazuya Morikawa, Hideji Yoshida, Takayuki Kato, Tomoko Miyata, Keiichi Namba and Akira Wada

    Version of Record online : 13 MAY 2013, DOI: 10.1111/gtc.12057

  20. You have free access to this content
    Bile stimulates cell surface hydrophobicity, Congo red binding and biofilm formation of Lactobacillus strains

    FEMS Microbiology Letters

    Volume 333, Issue 1, August 2012, Pages: 10–19, Padma Ambalam, Kanthi Kiran Kondepudi, Ingrid Nilsson, Torkel Wadström and Åsa Ljungh

    Version of Record online : 22 JUN 2012, DOI: 10.1111/j.1574-6968.2012.02590.x