Lactobacillus
Mostrando 1-12 de 2144 artigos, teses e dissertações.
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1. MOLECULAR ASSESSMENT OF FECAL LACTOBACILLI POPULATIONS IN CHILDREN WITH FUNCTIONAL CONSTIPATION
RESUMO Contexto: A investigação das cepas bacterianas específicas do intestino, incluindo lactobacilos, é essencial para a compreensão da etiologia bacteriana da prisão de ventre. Objetivo: Este estudo teve como objetivo comparar a prevalência e a quantidade de lactobacilos intestinais em crianças constipadas e controles saudáveis. Métodos: Fora
Arquivos de Gastroenterologia. Publicado em: 2022
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2. Probiotic therapy outcomes in body composition of children and adolescent with obesity, a nonrandomized controlled trial
ABSTRACT Objective: The objective of this study was to evaluate the impact of probiotic supplementation therapy on anthropometric values and body composition of children and adolescent with obesity. Subjects and methods: This is a nonrandomized controlled, prospective, double-blind interventional clinical trial with primary data analysis. The sample compri
Archives of Endocrinology and Metabolism. Publicado em: 2022
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3. Ultrasound device as a minimally invasive approach for caries dentin removal
Resumo O objetivo deste estudo foi avaliar a eficácia de um dispositivo ultrassônico e a morfologia da superfície dentinária após a remoção da dentina cariada por meio da taxa de remoção e imagens de microscopia eletrônica de varredura (MEV). Foi realizado o teste de dureza Knoop nas amostras de dentina bovina (n = 20, 4x4x2mm) afim de padronizar a
Brazilian Dental Journal. Publicado em: 2022
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4. Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria
Abstract The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios wer
Food Sci. Technol. Publicado em: 2021-09
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5. Identification, antibacterial and antifungal effects, antibiotic resistance of some lactic acid bacteria
Abstract A total of 74 lactic acid bacteria (LAB) isolates were obtained from yoghurt, cheese, raw milk, boza and whey. 36 strains were identified at species levels as Lactococcus lactis (15), Lc. garvieae (8) Lactobacillus plantarum (7), Enterococcus faecium (3), Leuconostoc citreum (2) and Lb.casei (1) by MALDI-TOF MS analysis. The strains were tested for
Food Sci. Technol. Publicado em: 2021-06
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6. Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells
Abstract Date fruit is the ancient discovered and consumed fruit. Worldwide, Egypt is the largest producer of date. Besides its health benefits, many recent studies have proved its antioxidant, anticancer and anti-inflammatory effect. Currently, probiotic fermented fruit juices have a great attention especially for lactose intolerance patients. This study as
Food Sci. Technol. Publicado em: 2021-06
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7. Probiotic characterization of a commercial starter culture used in the fermentation of sausages
Abstract Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a commercial starter culture used in the fermentation of meat sausages. The starter culture tested, composed of Lactobacillus sakei, Staphylococcus xylosus, and Sta
Food Sci. Technol. Publicado em: 2021-06
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8. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk
Abstract This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bi
Food Sci. Technol. Publicado em: 2021-03
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9. Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic
Abstract The present study was aimed to determine the effects of Lactobacillus acidophilus LA-5, L. paracasei 431, and Bifidobacterium lactis BB-12 with lactulose on values of conjugated linoleic acid (CLA) and microbial, physicochemical, and sensory properties of a novel kefir. Thirteen groups were evaluated on days 1, 7, and 14 at 4 oC. The interaction bet
Food Sci. Technol. Publicado em: 2021-03
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10. Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey
Abstract Bioprospecting of microorganisms with the potential of exploiting agro-industrial wastes is an active field of biotechnological research. In this study, we aimed to isolate a microorganism adapted to the dairy matrix with specific characteristics to produce lactic acid from dairy industry wastes, such as whey. Whey was collected from the agricultura
Food Sci. Technol. Publicado em: 2020-12
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11. Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures
Abstract The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, total solids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, o
Food Sci. Technol. Publicado em: 2020-12
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12. Avaliação da viabilidade de microrganismos probióticos incorporados em ração de truta-arco-íris (Oncorhynchus mykiss)
RESUMO A produção aquícola mundial tem demandado estudos que buscam soluções para os problemas produtivos e sanitários apresentados na piscicultura. Nesse contexto, o uso de produtos probióticos demonstra ser uma abordagem promissora. Dessa forma, o presente trabalho teve como objetivo avaliar a viabilidade de um pool de cepas de Lactobacillus incorpo
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2020-12