A derivative of Lactococcus lactis strain H61 with less interleukin-12 induction has a different cell wall
نویسندگان
چکیده
منابع مشابه
Oral intake of heat-killed cells of Lactococcus lactis strain H61 promotes skin health in women
We conducted a double-blind, placebo-controlled trial to evaluate the effect of heat-killed cells of Lactococcus lactis strain H61 on various skin properties of Japanese women. Volunteers (age 31-62 years) were randomly assigned to receive test food with or without 60 mg of heat-killed strain H61 (fifteen women in each group; H61 and control groups, respectively) daily for 8 weeks. Results were...
متن کاملLactococcus lactis as a live delivery vector
Mucosal surfaces of the body provide a universal entry portal for all known and emerging infectious pathogenic microbes. Therefore, it seems that special vaccination strategies are needed for vaccines that can hinder the entry capability of pathogenic microbes through the mucosal surfaces. Lactic acid bacteria are widely used in the food industry and are presently applied as delivery vehicles i...
متن کاملCell Wall Anchoring of the Campylobacter Antigens to Lactococcus lactis
Campylobacter jejuni is the most frequent cause of human food-borne gastroenteritis and chicken meat is the main source of infection. Recent studies showed that broiler chicken immunization against Campylobacter should be the most efficient way to lower the number of human infections by this pathogen. Induction of the mucosal immune system after oral antigen administration should provide protec...
متن کاملMicrobiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in th...
متن کاملDraft Genome Sequence of Lactococcus lactis subsp. lactis Strain YF11
Lactococcus lactis subsp. lactis strain YF11 is a food preservative bacterium with a high capacity to produce nisin. Here, we announce the draft genome sequence of Lactococcus lactis subsp. lactis YF11 (2,527,433 bp with a G+C content of 34.81%).
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2012
ISSN: 0022-0302
DOI: 10.3168/jds.2011-5129