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There are 6361 results for: content related to: Distinct immunomodulatory properties of Lactobacillus paracasei strains

  1. You have free access to this content
    Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation

    Journal of Applied Microbiology

    Volume 89, Issue 5, November 2000, Pages: 807–814, F. Baruzzi, M. Morea, A. Matarante and P.S. Cocconcelli

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2672.2000.01183.x

  2. Evaluation of high-resolution melting and other molecular methods in discrimination of Lactobacillus isolates

    Journal of Applied Microbiology

    Volume 117, Issue 4, October 2014, Pages: 1113–1121, O.P. Szén, A. Kiss, Z. Naár and K. Pál

    Version of Record online : 19 AUG 2014, DOI: 10.1111/jam.12599

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    Isolation and phenotypic characterization of Lactobacillus casei and Lactobacillus paracasei bacteriophage-resistant mutants

    Journal of Applied Microbiology

    Volume 111, Issue 2, August 2011, Pages: 371–381, M.L. Capra, D.J. Mercanti, L.C. Rossetti, J.A. Reinheimer and A. Quiberoni

    Version of Record online : 6 JUN 2011, DOI: 10.1111/j.1365-2672.2011.05056.x

  4. 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

  5. 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

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    Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia

    Journal of Applied Microbiology

    Volume 93, Issue 6, December 2002, Pages: 1003–1011, C. Desmond, R.P. Ross, E. O'Callaghan, G. Fitzgerald and C. Stanton

    Version of Record online : 23 NOV 2002, DOI: 10.1046/j.1365-2672.2002.01782.x

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    Phages of Lactobacillus casei/paracasei: response to environmental factors and interaction with collection and commercial strains

    Journal of Applied Microbiology

    Volume 100, Issue 2, February 2006, Pages: 334–342, M.L. Capra, A. Quiberoni and J. Reinheimer

    Version of Record online : 12 DEC 2005, DOI: 10.1111/j.1365-2672.2005.02767.x

  8. Prebiotic preferences of human lactobacilli strains in co-culture with bifidobacteria and antimicrobial activity against Clostridium difficile

    Journal of Applied Microbiology

    Volume 119, Issue 6, December 2015, Pages: 1672–1682, P. Ambalam, K.K. Kondepudi, P. Balusupati, I. Nilsson, T. Wadström and Å. Ljungh

    Version of Record online : 9 NOV 2015, DOI: 10.1111/jam.12953

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    Purification and characterization of a branched-chain amino acid aminotransferase from Lactobacillus paracasei subsp. paracasei CHCC 2115

    Journal of Applied Microbiology

    Volume 96, Issue 3, March 2004, Pages: 593–602, B.V. Thage, F.P. Rattray, M.W. Laustsen, Y. Ardö, V. Barkholt and U. Houlberg

    Version of Record online : 12 JAN 2004, DOI: 10.1111/j.1365-2672.2004.02163.x

  10. 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

  11. Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese

    Journal of Applied Microbiology

    Volume 120, Issue 2, February 2016, Pages: 329–345, N.P. Mangia, F. Fancello and P. Deiana

    Version of Record online : 20 JAN 2016, DOI: 10.1111/jam.13001

  12. 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

  13. You have free access to this content
    Genetic diversity of Lactobacillus paracasei isolated from in situ human oral biofilms

    Journal of Applied Microbiology

    Volume 111, Issue 1, July 2011, Pages: 105–113, C.C.F. Parolo, T. Do, U. Henssge, L.S. Alves, F.C.M. de Santana Giongo, G. Corção, M. Maltz and D. Beighton

    Version of Record online : 20 MAY 2011, DOI: 10.1111/j.1365-2672.2011.05041.x

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    Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk

    Journal of Applied Microbiology

    Volume 94, Issue 4, April 2003, Pages: 595–607, A. Dasen, F. Berthier, R. Grappin, A.G. Williams and J. Banks

    Version of Record online : 12 MAR 2003, DOI: 10.1046/j.1365-2672.2003.01878.x

  15. 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

  16. 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

  17. Evaluation of antipathogenic activity and adherence properties of human Lactobacillus strains for vaginal formulations

    Journal of Applied Microbiology

    Volume 116, Issue 5, May 2014, Pages: 1297–1307, M.C. Verdenelli, M.M. Coman, C. Cecchini, S. Silvi, C. Orpianesi and A. Cresci

    Version of Record online : 19 FEB 2014, DOI: 10.1111/jam.12459

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    Inhibitory effect of oral Lactobacillus against oral pathogens

    Letters in Applied Microbiology

    Volume 53, Issue 4, October 2011, Pages: 452–459, R. Teanpaisan, S. Piwat and G. Dahlén

    Version of Record online : 25 AUG 2011, DOI: 10.1111/j.1472-765X.2011.03132.x

  19. 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

  20. You have free access to this content
    Review Article: Sensory Characteristics of Probiotic Cheese

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 5, September 2012, Pages: 437–452, R. Karimi, S. Sohrabvandi and A. M. Mortazavian

    Version of Record online : 24 AUG 2012, DOI: 10.1111/j.1541-4337.2012.00194.x