Relevant bibliographies by topics / BACTERIA – sp – Lactobacillus bifidus

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'BACTERIA – sp – Lactobacillus bifidus'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'BACTERIA – sp – Lactobacillus bifidus.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "BACTERIA – sp – Lactobacillus bifidus"

1

Chaalel, Abdelmalek, Nawal Boukezzoula, Mansouria Belhocine, Choukri Tefiani, and Ali Riazi. "Antagonistic activity of Lactobacillus rhamnosus LbRE-LSAS and some Bifidobacterium sp against Shigella sonnei." South Asian Journal of Experimental Biology 7, no. 2 (2018): 92–99. http://dx.doi.org/10.38150/sajeb.7(2).p92-99.

Full text
Abstract:
Since their discovery, antibiotics have been one of the most useful tools in the struggle against infectious disease. However, due to their overuse, numerous pathogens developed multiple resistances against antibiotics. Searching and studying antagonistic GRAS (generally recognized as save) bacteria is a promising field to find innovating treatment against infectious diseases. Lactic acid bacteria and Bifidobacterium are GRAS bacteria well known for their antagonistic effect on other microorganisms including pathogens such as Shigella sonnei. The antagonistic activity of Lactobacillus rham-nos
APA, Harvard, Vancouver, ISO, and other styles
2

Saputra, Dede, and Tati Nurhayati. "Teknik Pengawetan Fillet Ikan Nila Merah dengan Senyawa Anti Bakteri asal Lactobacillus Acidophilus dan Bifido Bacteria Biffidum." ComTech: Computer, Mathematics and Engineering Applications 5, no. 2 (2014): 1021. http://dx.doi.org/10.21512/comtech.v5i2.2358.

Full text
Abstract:
Red tilapia is a good commodity to be developed because it has a high nutritional value composition, with a protein content 17.8%, fat 2.8%, and others composition. The fillet of red tilapia fish is easy to spoil, because of S. aureus, Salmonella sp., and other microbes. Many methods are used to save and preserve the quality of fillet, such fillet preparation through good sanitation practices, cooling process, but the effort were not optimal. The objectives of this study were to 1) evaluate the potency of antibacterial produced by Lactobacillus acidophilus and Bifidobacteria biffidum to inhibi
APA, Harvard, Vancouver, ISO, and other styles
3

MARIN, MARIA L., MARIA V. TEJADA-SIMON, JONG H. LEE, JILL MURTHA, ZEYNEP USTUNOL, and JAMES J. PESTKA. "Stimulation of Cytokine Production in Clonal Macrophage and T-Cell Models by Streptococcus thermophilus: Comparison with Bifidobacterium sp. and Lactobacillus bulgaricus." Journal of Food Protection 61, no. 7 (1998): 859–64. http://dx.doi.org/10.4315/0362-028x-61.7.859.

Full text
Abstract:
The effects of four commercial strains of Streptococcus thermophilus used in yogurt manufacturing on cytokine production were evaluated by using a macrophage model (RAW 264.7 cells) and a T-helper-cell model (EL4.IL-2 thymoma cells) and compared to immunologically active strains of Lactobacillus bulgaricus, Bifidobacterium adolescentis, and Bifidobacterium bifidum. All cytokines (TNF-α and IL-6 in RAW 264.7 cells and IL-2 and IL-5 in EL4.IL-2 cells) were affected by heat-killed S. thermophilus in a strain- and dose-dependent fashion. Organisms of all three genera induced significant increases
APA, Harvard, Vancouver, ISO, and other styles
4

Silva Makawita, Galabadage Indika Pavithrani, Indira Wickramasinghe, and Isuru Wijesekara. "USING Sargassum SEAWEEDS GROWN IN COASTAL AREAS OF SOUTH ASIA, AS COATING MATERIALS AND ASSESSING THE SURVIVABILITY OF MICROENCAPSULATED PROBIOTIC BACTERIA IN DAIRY BASED FOOD PRODUCTS." Bacterial Empire 4, no. 2 (2021): e265. http://dx.doi.org/10.36547/be.265.

Full text
Abstract:
Purpose of the conducted study was to evaluate the possibility of using underutilized seaweed (Sargassum sp.) to encapsulate prebiotics in dairy food applications. This will enable dairy based industries to utilize local materials instead of imports, whereas direct crude exports of the seaweeds can also be consumed for more valued added purposes. For encapsulation purposes, Lactobacillus acidophilus and Bifidobacterium bifidum strains were selected. When considering the surviving ability of the two strains of bacteria in 0.5% bile solution and gastric solution followed by intestinal juice and
APA, Harvard, Vancouver, ISO, and other styles
5

Suceveanu, Andra Iulia, Anca Pantea Stoian, Irinel Parepa, et al. "Gut Microbiota Patterns in Obese and Type 2 Diabetes (T2D) Patients from Romanian Black Sea Coast Region." Revista de Chimie 69, no. 8 (2018): 2260–67. http://dx.doi.org/10.37358/rc.18.8.6512.

Full text
Abstract:
Gut microbiota plays a major role in the process of food absorption and low grade inflammation, two key steps in obesity and diabetes mellitus occurrence. Gut microbiota metabolites, such as short chain fatty acids (SCFA), have an important impact over the metabolic pathways like insulin signalling, incretin production and inflammation. [1-3] We aimed to study the microbiota patterns in obese and T2D patients from Black Sea Coast region, considering the ethnic mixture, environmental and geographical particularities, involving diet or various habits in this area. 100 patients and 100 controls m
APA, Harvard, Vancouver, ISO, and other styles
6

Gyllenberg, Helge. "SPECIFIC CONTAMINANTS IN CULTURES OF BIFID BACTERIA (LACTOBACILLUS BIFIDUS)." Acta Pathologica Microbiologica Scandinavica 44, no. 3 (2009): 293–98. http://dx.doi.org/10.1111/j.1699-0463.1958.tb01078.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Burdychová, Radka. "Microbiological detection of probiotic microorganisms in fermented milk products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 55, no. 2 (2007): 15–20. http://dx.doi.org/10.11118/actaun200755020015.

Full text
Abstract:
A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively en
APA, Harvard, Vancouver, ISO, and other styles
8

Gyllenberg, Helge, and Gunnel Carlberg. "THE NUTRITIONAL CHARACTERISTICS OF THE BIFID BACTERIA (LACTOBACILLUS BIFIDUS) OF INFANTS." Acta Pathologica Microbiologica Scandinavica 44, no. 3 (2009): 287–92. http://dx.doi.org/10.1111/j.1699-0463.1958.tb01077.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Smagul, G. R., Yu A. Sinyavskiy, D. N. Tuigunov, and T. V. Savenkova. "Study of the possibility of fortification chocolate and snack products with probiotic cultures." BULLETIN of the L.N. Gumilyov Eurasian National University. BIOSCIENCE Series 146, no. 1 (2024): 87–102. http://dx.doi.org/10.32523/2616-7034-2024-146-1-87-102.

Full text
Abstract:
Nutritional prevention of metabolic disorders, by introducing functional and specialized foods into the daily diet of the population, is one of the effective ways to solve the problem of reducing the growth of chronic non-communicable diseases. In this regard, today the awareness of the population in the field of the relationship between nutrition and health is growing, reflected in the eating behavior of the inhabitants. The article presents information on the enrichment of chocolate products with probiotic microorganisms. The indicators of viability and enzyme activity of various association
APA, Harvard, Vancouver, ISO, and other styles
10

Melizah, Ardesy, Syarif Husin, and Syifa Alkaf. "Identification of Lactic Acid Bacteria Isolate From Fermentation Food Bekasam." Bioscientia Medicina : Journal of Biomedicine and Translational Research 2, no. 1 (2018): 16–23. http://dx.doi.org/10.32539/bsm.v2i1.34.

Full text
Abstract:
Bekasam is a local food from South Sumatera Indonesia, which is obtained through fermentation of fish. Previous study has shown that fermented food contained Lactic Acid Bacteria (LAB) bacteria, such as Lactobacillus plantarum, Lactobacillus sp, Pediococus sp and Weissella sp. The study was conducted to identify isolate LAB from bekasam. Bekasam contained fish, rice, and salt with a certain ratio. Further isolation of isolated LAB isolate, then performed PCR for bacterial analysis. Isolate 1 showed alleged bacteria Staphylococcus sp, non pathogen, while isolate 2 leads to Lactobacillus sp. The
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "BACTERIA – sp – Lactobacillus bifidus"

1

Nyanzi, Richard. "Identification and properties of potential probiotic bacteria for application in Mageu." 2013. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001099.

Full text
Abstract:
D. Tech. Food Technology.<br>Discusses a range of lactobacilli and bifidobacteria were isolated from functional food products and pharmaceutical preparations and also obtained from culture collections. They were then subjected to phylogenetic analysis for accurate identification and classification and the probiotic properties of the organisms was evaluated. The isolates were then screened for inhibitory activity against a range of pathogenic bacteria and Candida albicans strains. Selected isolates that were found to have the necessary inhibitory and probiotic properties were recommended for in
APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "BACTERIA – sp – Lactobacillus bifidus"

1

Sumardi, Thalya Shelby Salsabila, Wahyu Apria Ningsih, et al. "Selection and Characterization of Lactobacillus sp Bacteria from Vermicompost as Probiotic Candidates." In Advances in Physics Research. Atlantis Press International BV, 2025. https://doi.org/10.2991/978-94-6463-730-4_25.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Ponnala, Nagasri, Ms Arsheen Tabassum, and M. Shailaja Raj. "ASSESSMENT OF ANTIBACTERIAL SUSCEPTIBILITY PATTERN OF BACTERIA PRESENT IN DIFFERENT YOGHURT SAMPLES." In Research in Biological Sciences - Challenges and Opportunities. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/nbennurrbch4.

Full text
Abstract:
The main aim concerning this study was to identify the antibiotic resistance in commercially available probiotic Lactobacilli. The probiotics that are available commercially are usually considered safe to consume but due to their widespread use LAB acts as a reservoir of antibacterial resistance genes that can be passed vertically. Due to external genetic elements, there is also a possibility of horizontal transfer of resistance genes to pathogens and human gut microbiota, which can be harmful to the host. This study evaluated the antibacterial susceptibility pattern of Lactobacillus sp. isola
APA, Harvard, Vancouver, ISO, and other styles
3

Mulyani, Sri, Yoyok Budi Pramono, and Isti Handayani. "Animal-Based Fermented Foods in Tropical Countries." In Food Sustainability, Environmental Awareness, and Adaptation and Mitigation Strategies for Developing Countries. IGI Global, 2023. http://dx.doi.org/10.4018/978-1-6684-5629-3.ch005.

Full text
Abstract:
Tropical countries are rich in fermented animal foods, such as meat paste, shrimp paste, ronto, dadih, Nem chua, and chin som mok. The salt addition (2.4-3.0%) and carbon sources resulted in fermentation process at room temperature in tropical countries. The abundance of Salinococcus spp. during dough preparation and Lentibacillus spp. during fermentation contributes to the distinctive taste and umami of the shrimp paste. Lactic acid bacteria isolated from fermented animal foods have the potential as probiotics. Probiotics can play a role in increasing antioxidant activity and antimicrobial pr
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "BACTERIA – sp – Lactobacillus bifidus"

1

Fevria, Resti, and Indra Hartanto. "Isolation and Characterization of Lactic Acid Bacteria (Lactobacillus sp.) From Sauerkraut." In International Conference on Biology, Sciences and Education (ICoBioSE 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/absr.k.200807.018.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Bogdan-Golubi, Nina, and Valerina Slanina. "The viability of bacillus, pseudomonas and lactic acid bacteria strains after 15 years of storage." In 5th International Scientific Conference on Microbial Biotechnology. Institute of Microbiology and Biotechnology, Republic of Moldova, 2022. http://dx.doi.org/10.52757/imb22.14.

Full text
Abstract:
The National Collection of Nonpathogenic Microorganisms (NCNM) contains bacterial species like Rhizobium sp., Pseudomonas sp., Bacillus sp., which are known for their antimicrobial activity, plant stimulation effects, and exometabolites that can be used for plant protection. Some can be used for the insect and plant disease controls. The Collection also contains the lactic acid bacteria isolated from naturally fermented homemade dairy foods, that can be used for obtaining sour cream, fresh cheese, yoghurt, soy milk, brined cheese. These bacteria permit to create a better taste, flavor and text
APA, Harvard, Vancouver, ISO, and other styles
3

Stojanova, Monika, Olga Najdenovska, and Dragutin Đukic. "THE INFLUENCE OF TWO STARTER CULTURES ON THE MICROBIOLOGICAL STABILITY OF MACEDONIAN TRADITIONAL SAUSAGE." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.441s.

Full text
Abstract:
The aim of this paper is to monitor the influence of two starter cultures on the microbiological stability of Macedonian traditional sausage. The research covered three variants: Control variant; Variant 2: with addition of starter culture CS-300; Variant 3: with addition of starter cultures CS-300 and BLC-78. The total bacteria count and Lactobacillus sp. in all three variants decreases compared to the initial value. There is no presence of Escherichia coli and Enterobacteriaceae.Starter culture CS-300 is recommended, while better stability of the microflora is achieved during the storage per
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'BACTERIA – sp – Lactobacillus bifidus' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography