Characteristics of the adhesive determinants of Lactobacillus fermentum 104
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چکیده
منابع مشابه
Lysis of modified walls from Lactobacillus fermentum.
The N and O substitution in wall peptidoglycan from Lactobacillus fermentum was studied in relation to growth phase, as well as the lytic activities and the effect of trypsin on them. The N-nonsubstituted sites were determined by dinitrophenylation techniques. The results indicate that an extensive substitution at the O groups takes place as cells go into the stationary growth phase, concomitan...
متن کاملanalysis of reading comprehension needs of the students of paramedical studies: the case of the students of health information management (him)
چکیده ندارد.
15 صفحه اولthe effect of taftan pozzolan on the compressive strength of concrete in the environmental conditions of oman sea (chabahar port)
cement is an essential ingredient in the concrete buildings. for production of cement considerable amount of fossil fuel and electrical energy is consumed. on the other hand for generating one tone of portland cement, nearly one ton of carbon dioxide is released. it shows that 7 percent of the total released carbon dioxide in the world relates to the cement industry. considering ecological issu...
Lactic acid bacterial strains: The lactic acid bacterial strains namely, Lactobacillus fermentum 141, Lactobacillus casei 297, Lactobacillus fermentum 156, Lactobacillus rhamnosus 18, Lactobacillus delbruckii
Objective: The objective of the present study was to collect different Lactic acid bacterial strains from culture collection centers and screen their functional probiotic characteristics such as acid tolerance, bile tolerance, antibacterial activity and antibiotic sensitivity for their commercial use. Materials and Methods: Acid and bile tolerence of selected LAB(Lactic acid bacteria) was deter...
متن کاملThe inhibitory effects of Lactobacillus fermentum, Lactobacillus acidophilus and Lactobacillus paracasei isolated from yoghurt on the growth and enterotoxin A gene expression of S. aureus
BACKGROUND: Staphylococcal foodborne intoxication is the most common cause of foodborne illnesses by Staphylococcus aureus strains and most are caused by the enterotoxins of S. aureus. Staphylococcal enterotoxin A (SEA) is the most frequently responsible for staphylococcal food poisoning outbreaks. From a food safety and human health point of view, lactic acid bacteria (LAB) may provide a promi...
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ژورنال
عنوان ژورنال: Applied and Environmental Microbiology
سال: 1991
ISSN: 0099-2240,1098-5336
DOI: 10.1128/aem.57.2.499-502.1991