نتایج جستجو برای: lactobacillus
تعداد نتایج: 18999 فیلتر نتایج به سال:
Background: Bacterial vaginosis (BV) is the most prevalent causes of abnormal secre-tion in women at fertility age. Also, Bacterial vaginosis is one of the most common dis-eases in women who refer to gynecology clinic. The main cause of the pathogenesis is increasing pH of vagina due to reduced number of lactobacillus and growth of anaero-bic bacteria. Prevalence of BV varies between 10 to 30 p...
سابقه و هدف: باکتری های اسید لاکتیک، گروهی از باکتری های گرم مثبت، بدون اسپور، کروی یا میله ای شکل و کاتالاز منفی هستند که عموماً به عنوان ارگانیسم های ایمن در نظر گرفته می شوند. گونه های proteus نیز از اعضای خانواده ی انتروباکتریاسه، باکتری های گرم منفی و متحرکی هستند که به عنوان عوامل بیماری زای مهم مجاری ادراری و ایجادکننده ی عفونت متعاقب کاتتر ادراری مطرح می باشند. این مطالعه، با هدف تعیین ا...
Background and Objectives: Chemical synthesis and extraction of flavorings from natural sources include disadvantages. However, biotechnology is a preferred method for biosynthesis of flavorings. The objective of this study was to synthesize natural esters with fruity flavors in whey using lipase of Palatase in combination with ethanol fermentation. Materials and Methods: Lactobacillus ferment...
Two high protein wheat flour samples of Red Horse (RH) and Bake with Yen (BY) were examined for predominant Lactobacillus spp. in fermented liquid sourdough. The identification of Lactobacillus spp. was based on biochemical tests of catalase test, gas carbon dioxide production, arginine test, the ability to grow at temperature of 15°C and 45°C and carbohydrate fermentation using API50CH kit. Th...
The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., Leuconostoc mesenteroides, Lactobacillus helveticus, Lactobacillus kefiranofaci...
The development of the lactic acid bacterial community in a commercial malt whisky fermentation occurred in three broad phases. Initially, bacteria were inhibited by strong yeast growth. Fluorescence microscopy and environmental scanning electron microscopy revealed, in this early stage, both cocci and rods that were at least partly derived from the wort and yeast but also stemmed from the dist...
The copy numbers of 16S rRNA genes in 12 probiotic Lactobacillus strains of poultry origin were analyzed. Genomic DNA of the strains was digested with restriction endonucleases that do not cut within the 16S rRNA gene of the strains. This was followed by Southern hybridization with a biotinylated probe complementary to the 16S rRNA gene. The copy number of the 16S rRNA gene within a Lactobacill...
This study was conducted to investigate the inhibitory effect of bacteriocin and the production of hydrogen peroxide by four non-starter lactic acid bacteria, Lactobacillus plantarum 2142, Lactobacillus curvatus 2770, Lactobacillus curvatus 2775, Lactobacillus casei subsp. pseudoplantarum 2750 and the probiotic strain Lactobacillus casei Shirota, propagated in de Man Rogosa Sharpe (MRS) and tom...
Lactobacillus colonization of the lower female genital tract provides protection from the acquisition of sexually transmitted diseases, including human immunodeficiency virus, and from adverse pregnancy outcomes. While glycogen in vaginal epithelium is thought to support Lactobacillus colonization in vivo, many Lactobacillus isolates cannot utilize glycogen in vitro. This study investigated how...
Background and aim: Chronic periodontitis has been defined as an infectious disease resulting in inflammation within the dental supporting tissue, progressive attachment loss and bone resorption. Nowadays, with increasing microbial resistance, bacterial therapy is an alternative to prevent inflammatory diseases of the oral cavity, which regulates oral microbiota and eliminating pathogenic bac...
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