objective(s): several beneficial effects have been attributed to the probiotic lactic acid bacteria. it was determined that lactobacilli can exert antiproliferative effects on the various cancer cell lines including colon cancer. effects of lactic acid bacteria on colon cancer may vary from strain to strain and there is a need to find the new probiotic strains with tumor suppressing properties ...

Objective(s): Several beneficial effects have been attributed to the probiotic lactic acid bacteria. It was determined that lactobacilli can exert antiproliferative effects on the various cancer cell lines including colon cancer. Effects of lactic acid bacteria on colon cancer may vary from strain to strain and there is a need to find the new probiotic strains with tumor suppressing properties ...

We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5-28 months after renewal. Evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresis, and pyrosequencing of 16S rRNA gene amplicons. Lactobacillus amylovorus and Lactobacillus frum...

Please cite this article in press as: Atif, Y. Conve http://dx.doi.org/10.1016/j.chb.2012.07.026 Today’s college students have grown up with technology. These digital natives typically gravitate toward group activities in technology embedded social contexts. However, despite this multidimensional evolution, little has changed in conventional classrooms where they build their education experienc...

This chapter analyzes the adequacy of two university education models according to their Information Communications Technology (ICT) usage: One model is based on the use of ICT as a cornerstone and a cohesive element of the teaching-learning process, whereas the other considers ICT a mere teaching support tool. The preliminary results obtained from a review of case studies reveal that ICT use i...

Nitrites commonly found in food, especially in fermented vegetables, are potential carcinogens. Therefore, limiting nitrites in food is critically important for food safety. A Lactobacillus strain (Lactobacillus sp. DMDL 9010) was previously isolated from fermented vegetables by our group, and is not yet fully characterized. A number of phenotypical and genotypical approaches were employed to c...