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Bibliografías temáticas / Lactobacillus acidophilus

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Literatura académica sobre el tema "Lactobacillus acidophilus"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 25 de julio de 2025

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Artículos de revistas sobre el tema "Lactobacillus acidophilus"

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Setiarto, Raden Haryo Bimo, Nunuk Widhyastuti, and Nimas Ayu Rikmawati. "Optimasi Konsentrasi Fruktooligosakarida untuk Meningkatkan Pertumbuhan Bakteri Asam Laktat Starter Yoghurt (CONCENTRATION OPTIMIZATION OF FRUCTOOLIGOSACCHARIDES TO INCREASE GROWTH OF LACTIC ACID BACTERIA YOGHURT STARTER)." Jurnal Veteriner 18, no. 3 (2017): 428. http://dx.doi.org/10.19087/jveteriner.2017.18.3.428.

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Fructooligosaccharides are prebiotic source that widely used in food products, such as: fermented milk and infant formula. Prebiotics are food components that cannot be digested in the digestive tract enzymatically. However, they can be fermented by probiotic bacteria in the colon. This study aimed to determine the optimum concentrations of fructooligosaccharides in order to increase the growth of lactic acid bacteria yogurt starter (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). Optimation concentration of fructooligosaccharides on the growth of Lactobacil

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Agustono, B., R. Apriliawati, A. E. wijaya, et al. "Inhibition of Lactobacillus acidophillus, Lactobacillus, Bacteria plantarum and Bifidobacterium spp. against Escherichia coli and Salmonella sp. in the digestive tract in vitro." IOP Conference Series: Earth and Environmental Science 1273, no. 1 (2023): 012022. http://dx.doi.org/10.1088/1755-1315/1273/1/012022.

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Abstract The bacteria Lactobacillus acidophillus, Lactobacillus plantarum and Bifidobacterium spp. is a lactic acid bacteria that is used as a probiotic. The research was conducted with the aim of knowing the inhibition of the pribiotic bacteria Lactobacillus acidophillus, Lactobacillus plantarum and Bifidobacterium spp. against Escherichia coli and Salmonella sp. Supporting tests such as motility tests, catalase tests, and fermentation tests were also carried out. The media used in this study were: Mueller Hinton Agar (MHA) with the Kirby-Bauer method and Nutrient Broth (NB) media, TSIA, SIM.

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Guan, Le Luo, Karen E. Hagen, Gerald W. Tannock, Doug R. Korver, Gaylene M. Fasenko, and Gwen E. Allison. "Detection and Identification of Lactobacillus Species in Crops of Broilers of Different Ages by Using PCR-Denaturing Gradient Gel Electrophoresis and Amplified Ribosomal DNA Restriction Analysis." Applied and Environmental Microbiology 69, no. 11 (2003): 6750–57. http://dx.doi.org/10.1128/aem.69.11.6750-6757.2003.

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ABSTRACT The microflora of the crop was investigated throughout the broiler production period (0 to 42 days) using PCR combined with denaturing gradient gel electrophoresis (PCR-DGGE) and selective bacteriological culture of lactobacilli followed by amplified ribosomal DNA restriction analysis (ARDRA). The birds were raised under conditions similar to those used in commercial broiler production. Lactobacilli predominated and attained populations of 108 to 109 CFU per gram of crop contents. Many of the lactobacilli present in the crop (61.9% of isolates) belonged to species of the Lactobacillus

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DRAKE, MARYANNE, CHRISTOPHER L. SMALL, KEMET D. SPENCE, and BARRY G. SWANSON. "Rapid Detection and Identification of Lactobacillus spp. in Dairy Products by Using the Polymerase Chain Reaction." Journal of Food Protection 59, no. 10 (1996): 1031–36. http://dx.doi.org/10.4315/0362-028x-59.10.1031.

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Species-specific primers for use in the polymerase chain reaction (PCR) were designed to differentially amplify DNA from the common dairy lactobacillus species Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus helveticus, and Lactobacillus acidophilus. A method for rapid extraction of bacterial DNA from dairy products was developed. The sensitivity of bacterial DNA extraction from food and subsequent amplification by PCR was 100 cells total. Lactobacillus DNA was extracted and identified from commercial yoghurts, acidophilus milk, and cheeses. The methodology allows the presumptive

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Kukhtyn, M., V. Salata, O. Hudym, I. Masniak, O. Kokovskiy, and Т. Ganushchyn. "Assessment of probiotic properties of lactic acid bacteria isolated from dairy products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 27, no. 103 (2025): 15–22. https://doi.org/10.32718/nvlvet-f10303.

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The rapid development of “fast-cooked food” due to industrialization of food production leads to a decrease in health. Therefore, food consumption that, in addition to nutritional function, helps to improve digestive processes is currently very relevant. As a result, the demand for foods that contain probiotics is growing worldwide due to the constant accumulation of results that indicate their potential benefit to consumers' health. The purpose of the work was to determine the probiotic properties of lactic acid bacteria with improving the recipe of dairy drink by introducing Lactobacillus ac

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Рябцева, Светлана, Svetlana Ryabtseva, Валида Ахмедова, Valida Akhmedova, Георгий Анисимов, and Georgiy Anisimov. "Ice cream as a carrier of Lactobacillus acidophilus." Food Processing: Techniques and Technology 48, no. 2 (2019): 5–27. http://dx.doi.org/10.21603/2074-9414-2018-2-5-27.

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Ice cream is a product with specific composition and properties that are highly valued by a wide range of consumers. Peculiarities of ice cream composition and production technology make it possible to consider the product as a promising carrier and means of biologically active compounds and useful microorganisms supply. The article reveals morphological, biochemical, physiological, genetic and technological characteristics of L. acidophilus. It systematizes information on the existing methods used for production of ice cream with L. acidophilus. The author shows the influence of various forms

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Boyarineva, I. V. "PROBIOTIC PROPERTIES AND RELEVANCE OF PRACTICAL APPLICATION L. ACIDOPHILUS." Vestnik of Khabarovsk State University of Economics and Law, no. 2 (106) (August 5, 2021): 70–75. http://dx.doi.org/10.38161/2618-9526-2021-2-70-75.

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Creating probiotic complex starter cultures and increasing the probiotic activity of traditional dairy products is an urgent task today. The active principle of these products is live lactobacilli, in particular, L. Acidophilus, which have a wide range of probiotic activity. The article is devoted to the description of the probiotic culture of Lactobacillus acidophilus. The article describes the probiotic and biochemical properties of Lactobacillus Acidophilus, provides examples of the practical use of this culture in the medical and food industries.

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Horáčková, Š., P. Sedláčková, M. Sluková, and M. Plocková. "The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk." Czech Journal of Food Sciences 32, No. 6 (2014): 526–31. http://dx.doi.org/10.17221/214/2014-cjfs.

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The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched

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Journal, Baghdad Science. "Effect of Lactobacilli sources on Escherichia coli and Staphylococcus aureus adherence to uroepithelial cells." Baghdad Science Journal 8, no. 3 (2011): 723–27. http://dx.doi.org/10.21123/bsj.8.3.723-727.

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The inhibitory action of four lactobacilli isolates Lactobacillus bulgaricus, L. acidophilus, L. plantarum and L. fermentum, isolated from four different samples; yoghurt, vinegar, saliva and vagina respectively, on Escherichia coli and Staphylococcus aureus adhesion to uroepithelial cells were investigated. Results showed that all Lactobacillus isolates or their supernatant were able to reduce the number of the uropathogens attached to uroepithelial cells. However, inhibition level of lactobacilli cells was higher than their supernatant. Nevertheless, the human indigenous lactobacilli (L. fer

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Al-Mathkhury, Harith J. F., and Alaa' Mohammed Hasan. "Effect of Lactobacilli sources on Escherichia coli and Staphylococcus aureus adherence to uroepithelial cells." Baghdad Science Journal 8, no. 3 (2011): 723–27. http://dx.doi.org/10.21123/bsj.2011.8.3.723-727.

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The inhibitory action of four lactobacilli isolates Lactobacillus bulgaricus, L. acidophilus, L. plantarum and L. fermentum, isolated from four different samples; yoghurt, vinegar, saliva and vagina respectively, on Escherichia coli and Staphylococcus aureus adhesion to uroepithelial cells were investigated. Results showed that all Lactobacillus isolates or their supernatant were able to reduce the number of the uropathogens attached to uroepithelial cells. However, inhibition level of lactobacilli cells was higher than their supernatant. Nevertheless, the human indigenous lactobacilli (L. fer

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Tesis sobre el tema "Lactobacillus acidophilus"

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Moody, Karen J. "Characterisation of Lactobacillus acidophilus L44 fimbriae." Thesis, Glasgow Caledonian University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.395791.

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Nahaisi, Mohamed Hadi. "Growth and survival of Lactobacillus acidophilus." Thesis, University of Reading, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242433.

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Estrêla, Renata Pereira. "Atividade antimicrobiana da carbodiimida (EDC) sobre microorganismos presentes em lesões cariosas /." Araraquara, 2014. http://hdl.handle.net/11449/110811.

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Orientador: Josimeri Hebling<br>Banca: Débora Lopes Salles Scheffel<br>Banca: Daniela Prócida Raggio<br>Resumo: Tem sido demonstrado que a carbodiimida (EDC) apresenta notável potencial inibidor de proteases (MMPs) e de melhorar as propriedades mecânicas do colágeno quando aplicada sobre a dentina desmineralizada. Entretanto, não existem informações a respeito de sua ação antimicrobiana sobre microrganismos comumente encontrados em lesões de cárie ou mesmo após a sua remoção. Objetivo: Investigar a atividade antimicrobiana do EDC em diferentes concentrações sobre microrganismos presentes em ca

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Trahan, Caitlin Elizabeth. "Lactobacillus acidophilus NCFM Survival in Acidified Yogurts." NCSU, 2008. http://www.lib.ncsu.edu/theses/available/etd-11072008-084635/.

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Lactobacillus acidophilus NCFM is a probiotic culture widely added to dairy products and dietary supplements. The bacterium has been linked with immune modulation, cold prevention in humans, and relief of gut pain via a morphine like mechanism in animals. Industrially, the target for delivery of viable cells in a 6 oz. serving of yogurt at the end of a 52 day shelf-life is 2 x 106 CFU/g. Survival studies with an industrial yogurt formulation showed that counts of NCFM fell to less than 102 CFU/g at the end of shelf-life. The objective of this study was to investigate the reasons for the dramat

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Goldberg, Marc. "Entwicklung und Einsatz von 16S rRNA Gensonden zur Identifizierung biotechnologisch genutzter Laktobazillen-Stämme der L. acidophilus- und der L. casei-Gruppe." [S.l. : s.n.], 2002. http://www.diss.fu-berlin.de/2002/94/index.html.

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Rodrigues, Francisca Pinto Lisboa Martins. "Desenvolvimento e Caracterização de Óvulos de Lactobacillus Acidophilus." Master's thesis, Faculdade de Farmácia da Universidade do Porto, 2010. http://hdl.handle.net/10216/56307.

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Кошелап, Богдан Андрійович. "Біотехнологічні аспекти отримання наночасток за допомогою Lactobacillus acidophilus". Магістерська робота, Київський національний університет технологій та дизайну, 2021. https://er.knutd.edu.ua/handle/123456789/19308.

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Дипломну магістерську роботу присвячено отриманню біогенних наночасток з використанням лактобактерій Lactobacillus acidophilus, при культивуванні на різних поживних середовищах та дослідженню їх спектрофотометричних та антибактеріальних властивостей. У дипломній роботі обґрунтовано технологію зеленого синтезу наночасток за допомогою лактобактерії Lactobacillus acidophilus.<br>The master's thesis is devoted to the production of biogenic silver nanoparticles using the lactobacilli Lactobacillus acidophilus, the study of their spectrophotometric and antibacterial properties. The master's thesis i

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Rodrigues, Francisca Pinto Lisboa Martins. "Desenvolvimento e Caracterização de Óvulos de Lactobacillus Acidophilus." Dissertação, Faculdade de Farmácia da Universidade do Porto, 2010. http://hdl.handle.net/10216/56307.

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Sznapková, Veronika. "Identifikace bakterií druhu Lactobacillus acidophilus v probiotických výrobcích." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2012. http://www.nusl.cz/ntk/nusl-216878.

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Probiotic lactic acid bacteria (LAB) are an important part of fermented dairy products, pharmaceuticals and food supplements. At present, rapid and accurate identification of bacteria is carried out using molecular biological methods based on DNA amplification. The aim of the thesis was to identify by non-cultivation bacteria of genus Lactobacillus and bacteria of species Lactobacillus acidophilus in complex matrices at total of seven different food supplements. Total DNA was isolated from crude cell lysates using magnetic carrier P(HEMA-co-GMA). Amplificability of DNA was verified by PCR usin

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Rodrigues, Cinthia Soares 1985. "Desenvolvimento de barras de cereais com ingredientes prebióticos e probiótico." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256000.

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Orientador: Caroline Joy Steel<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-23T10:09:24Z (GMT). No. of bitstreams: 1 Rodrigues_CinthiaSoares_M.pdf: 2848359 bytes, checksum: e2cefcd39026a0a746d80f4ba1f784b9 (MD5) Previous issue date: 2013<br>Resumo: As barras de cereais surgiram como uma alternativa aos confeitos tradicionais e apresentam alto potencial de inovação, possibilitando a incorporação de ingredientes funcionais. As barras de cereais são produtos de grande interesse comercial por sua facili

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Libros sobre el tema "Lactobacillus acidophilus"

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Frank, Murray. Acidophilus and your health: The beneficial microorganisms that aid digestion and fight disease. Keats Pub., 1998.

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Lidbeck, Ann. Studies on the impact of Lactobacillus acidophilus on human microflora and some cancer-related intestinal ecological variables. s.n.], 1991.

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Parker, James N., and Philip M. Parker. Acidophilus: A medical dictionary, bibliography, and annotated research guide to Internet references. ICON Health Publications, 2003.

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Publications, ICON Health. Lactobacillus acidophilus - A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References. ICON Health Publications, 2004.

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A. Trani, Pasqua Loizzo, Cosima D. Calvano, et al. Effects of a Lactobacillus acidophilus D2 enriched diet on yolk protein in hen eggs. Verlag Eugen Ulmer, 2016. http://dx.doi.org/10.1399/eps.2016.124.

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Studies on the impact of lactobacillus acidophilus on human microflora and some cancer-related intestinal ecological variables. Kong. Carolinska Medico Chirurgiska Institutet, 1991.

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Probiotics: Education for the Public. Exon Publications, 2025. https://doi.org/10.36255/probiotics.

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Probiotics are live microorganisms that may help support digestive health, boost the immune system, and improve overall well-being. This comprehensive article explains everything the general public needs to know about probiotics in clear, everyday language. It begins with an introduction to what probiotics are, followed by who might benefit from them and how they work inside the body. The article then outlines the different types and examples of probiotic strains, including commonly known ones like Lactobacillus acidophilus, Bifidobacterium longum, and Saccharomyces boulardii. It discusses the

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Capítulos de libros sobre el tema "Lactobacillus acidophilus"

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Bährle-Rapp, Marina. "Lactobacillus acidophilus." In Springer Lexikon Kosmetik und Körperpflege. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5758.

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Pratiwi, Siska Telly, and Panca Andana. "Identification of Bacteriocin Gene in Lactobacillus acidophilus." In Proceedings of The 13th Annual Scientific Conference of Medical Faculty, Universitas Jenderal Achmad Yani (ASCMF 2022). Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-060-2_2.

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Barefoot, S. F., C. G. Nettles, and Y. R. Chen. "Lactacin B, A Bacteriocin Produced by Lactobacillus Acidophilus." In Bacteriocins of Lactic Acid Bacteria. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2668-1_13.

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Tu Nguyen, H. K., D. Ly Ha, T. T. Vinh Doan, T. Tu Quach, and H. Kim Nguyen. "Study of Lactobacillus Acidophilus by Restriction Fragment Length Polymorphism (RFLP) Analysis." In IFMBE Proceedings. Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-32183-2_50.

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Camaschella, P., and B. Bianchi-Salvadori. "Lactobacillus Acidophilus in the Gastroenteric Tract of S.Faecium-Treated Gnotoxenic Animals." In MILK the vital force. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_150.

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Zhao, Ruixiang, Haiping Zhang, Shengyang Niu, and Gang Li. "Tolerance of Lactobacillus Acidophilus as Micro-ecological Strains by Simulating Gastrointestinal Environment." In Lecture Notes in Electrical Engineering. Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-27314-8_37.

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Paryati, Sayu Putu Yuni, Khomaini Hasan, and Seno Wibiseno. "Viability and Survival of Lactobacillus acidophilus Soygurt in the Gastric of Rat." In Proceedings of The 13th Annual Scientific Conference of Medical Faculty, Universitas Jenderal Achmad Yani (ASCMF 2022). Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-060-2_16.

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Tu, Nguyen H. K., and Nguyen T. N. An. "Comparision of Antimicrobial Activities and Antibiotic Resistance of Lactobacillus Rhamnosus and Lactobacillus Acidophilus before and after Co-cultured." In IFMBE Proceedings. Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-32183-2_45.

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Yurliasni, E. Mariana, Z. Hanum, R. R. B. Pasaribu, and D. Pratiwi. "The contribution of Lactobacillus acidophilus in improving the antimicrobial ability of bifidus milk." In Technological Innovations in Tropical Livestock Development for Environmental Sustainability and Food Security. CRC Press, 2024. http://dx.doi.org/10.1201/9781003468943-37.

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Cunha, Emanuel, Ahmad Zeidan, and Oscar Dias. "Towards the Reconstruction of the Genome-Scale Metabolic Model of Lactobacillus acidophilus La-14." In Advances in Intelligent Systems and Computing. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-54568-0_21.

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Actas de conferencias sobre el tema "Lactobacillus acidophilus"

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Frolova, A. S., and I. S. Milentyeva. "RESISTANCE OF A CONSORTIUM OF LACTIC ACID BACTERIA TO OPPORTUNISTIC PATHOGENS." In X Международная конференция молодых ученых: биоинформатиков, биотехнологов, биофизиков, вирусологов и молекулярных биологов — 2023. Novosibirsk State University, 2023. http://dx.doi.org/10.25205/978-5-4437-1526-1-140.

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We studied a consortium based on acidophilic (non-viscous and viscous Lactobacillus acidophilus) and curd (Streptococcus thermophilus and Lactococcus lactis) starter cultures in a ratio of 1 : 4. The consortium is resistant to the following opportunistic pathogens: Escherichia coli, Candida lipolit, Staphylococcus albus and Aspergillus niger.

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Grebenshchikova, A. V., A. N. Irkitova, and D. E. Dudnik. "Valuable biotechnological properties of Lactobacillus acidophilus strains." In ACTUAL PROBLEMS OF ORGANIC CHEMISTRY AND BIOTECHNOLOGY (OCBT2020): Proceedings of the International Scientific Conference. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0069214.

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Ryabtseva, Svetlana, S. N. Sazanova, Maria A. Shpak, Yu A. Tabakova, and A. A. Semchenko. "FEATURES OF YEAST CULTIVATION IN CHEESE WHEY FOR BETAGALACTOSIDASES PRODUCTION." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-120.

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The results of a study of the growth patterns of kefir yeast, Kluyveromyces marxianus, Candida kefir in cheese whey during separate and joint cultivation with Lactobacillus acidophilus are presented. The maximum yield of yeast biomass was obtained after 3-7 days of cultivation. L. acidophilus inhibits the reproduction of yeast.

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Etchepare, Mariana de Araújo, Greice Carine Raddatz, Gabriela Poletto, et al. "Viabilidade de Microcápsulas com Lactobacillus Acidophilus Armazenadas em Temperatura Ambiente." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-158.

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Setyoko, Hari, Bambang Sukamto, Fajar Wahyono, and Lilik Krismiyanto. "Kecernaan Lemak Kasar dan Bobot Karkas Ayam Broiler Akibat Penambahan Ekstrak Buah Mengkudu (Morinda citrifolia L.) dan Lactobacillus acidophilus." In Kedaulatan Pangan Nasional Melalui Pengembangan Potensi Ternak Lokal di Era Kenormalan Baru. Animal Science : Polije Proceedings Series, 2020. http://dx.doi.org/10.25047/proc.anim.sci.2020.19.

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Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kombinasi Ekstrak Buah Mengkudu (EBM) dan Lactobacillus acidophilus (LA) terhadap kecernaan lemak kasar, persentase lemak abdominal, dan bobot karkas ayam broiler. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial 3x3 dengan 9 perlakuan dan 3 ulangan (setiap unit percobaan berisi 7 ekor ayam broiler). Perlakuan yang diterapkan pada penelitian yaitu A1B1 = EBM 0,04% + LA 0%; A1B2 = EBM 0,04% + LA 0,6%; A1B3 = EBM 0,04% + LA 1,2%; A2B1 = EBM 0,08% + LA 0%; A2B2 = EBM 0,08% + LA 0,6%; A2B3 = EBM 0,0

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Raddatz, Greice Carine, Mariana de Araújo Etchepare, Gabriela Poletto, et al. "Viabilidade de Microcápsulas com Lactobacillus Acidophilus Durante Estocagem em Diferentes Temperaturas." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-152.

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"Antibacterial Activity of Jambi Forest Honey on Cariogenic Bacteria Lactobacillus acidophilus." In 4th Riau Medical Scientific and Expo 2022. Galaxy Science, 2022. http://dx.doi.org/10.11594/nstp.2022.2801.

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Wang, Chang-lu, Da-wei Liu, Yu-rong Wang, Feng-juan Li, Mian-hua Chen, and Yan-yan Ma. "Survival of Lactobacillus acidophilus Encapsulated as Freeze-Dried Culture under Extreme Conditions." In 2010 4th International Conference on Bioinformatics and Biomedical Engineering (iCBBE). IEEE, 2010. http://dx.doi.org/10.1109/icbbe.2010.5515772.

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GONCALVES, H., S. R. FERREIRA, and U. COUTINHO FILHO. "PREPARAÇÕES PROBIÓTICAS UTILIZANDO POUPA DE BANANA E Lactobacillus Acidophilus EM FERMENTAÇÃO SÓLIDA." In XI Congresso Brasileiro de Engenharia Química em Iniciação Científica. Editora Edgard Blücher, 2015. http://dx.doi.org/10.5151/chemeng-cobeqic2015-272-33112-252892.

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Menezes, Leidiane Andreia Acordi, and Deisy Alessandra Drunkler. "Microencapsulação de Lactobacillus Acidophilus Utilizando Extrato Hidrossolúvel de Soja Como Agente Encapsulante." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-014.

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Informes sobre el tema "Lactobacillus acidophilus"

1

เร่งพิพัฒน์, ศิริรัตน์, ฐิติพงศ์ ธนะรัชติการนนท์ та ปัญชลี ประคองศิลป์. การใช้แลคติกแอซิดแบคทีเรียเป็นโพรไบโอติกเพื่อเสริมในอาหารไก่ : รายงานการวิจัยฉบับสมบูรณ์. จุฬาลงกรณ์์มหาวิทยาลัย, 1998. https://doi.org/10.58837/chula.res.1998.33.

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การแยกแลคติกแอซิดแบคทีเรียจากลำไส้ไก่ที่มีสุขภาพแข็งแรงจากตลาดสดแหล่งต่างๆ ในกรุงเทพมหานคร จำนวน 54 ตัวอย่าง ได้เชื้อแลคติกแอซิดแบคทีเรีย จำนวนทั้งสิ้น 28 สายพันธุ์ และเมื่อนำมาทดสอบความสามารถในการยับยั้งเชื้อทดสอบ Bordetella avium, Listeria monocytogenes, Pasteurella multocida, Proteus vugalis, Pseudomonas aeruginose, Salmonella enteritidis, Salmonella typhimurium และ Staphylococcus aureus พบว่าส่วนน้ำเลี้ยงเชื้อของแลคติกแอซิดแบคทีเรียจำนวน 6 สายพันธุ์ สามารถยับยั้งเชื้อทดสอบบนอาหารเลี้ยงเชื้อแข็ง โดยดูความกว้างของบริเวณยับยั้ง และเมื่อนำเชื้อทั้ง 6 สายพันธุ์ มาทำการจัดกลุ่มตามหลักอนุกรมวิธาน

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2

จันทร์ศิริพรชัย, นิวัตร, รุ่งทิพย์ ชวนชื่น та ปิยะรัตน์ จันทร์ศิริพรชัย. การใช้ competitive exclusion (CE) ในการป้องกัน การติดเชื้อแคมไพโลแบคเตอร์ในสัตว์ปีก : รายงานการวิจัยฉบับสมบูรณ์. จุฬาลงกรณ์มหาวิทยาลัย, 2014. https://doi.org/10.58837/chula.res.2014.70.

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การศึกษาครั้งนี้มีวัตถุประสงค์ เพื่อคัดเลือกเชื้อจุลินทรีย์ในกลุ่มของ Lactobacillus spp., Bacillus spp. และ Enterococcus faecium จากมูลไก่จำนวน 60 ตัวอย่าง นำมาทดสอบในห้องปฏิบัติการเพื่อหาเชื้อที่มีความไวรับต่อยาต้านจุลชีพตามมาตรฐานของ European Food Safety Authority และให้ผลการทดสอบคุณสมบัติการทนกรดและน้ำดี อยู่ในเกณฑ์ดี เพื่อนำเชื้อดังกล่าวมาใช้เป็น competitive exclusion (CE) เพื่อทดสอบการป้องกันการติดเชื้อแคมไพโลแบคเตอร์ในไก่เนื้อ ซึ่งเชื้อจุลินทรีย์ที่มีคุณสมบัติผ่านการคัดเลือก ได้แก่ Lactobacillus acidophilus 1/4, Bacillus subtilis 206/1 และ Enterococcus faecium 122 เมื่อนำ CE ทั้ง 3 ชนิดป

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Osman, Mohamed, Judith Stabel, Jesse M. Hostetter, Daniel S. Nettleton, and Donald C. Beitz. Probiotic Lactobacillus acidophilus strain NP51® Curtails the Progression of Mycobacterium avium Subspecies paratuberculosis (MAP) Infection in Balb/c mice. Iowa State University, 2011. http://dx.doi.org/10.31274/ans_air-180814-66.

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Osman, Mohamed, Judith Stabel, Jesse M. Hostetter, Daniel S. Nettleton, and Donald C. Beitz. Prevention of Mycobacterium avium Subspecies paratuberculosis (MAP) Infection in Balb/c mice by Feeding Lactobacillus acidophilus Strain NP-51®. Iowa State University, 2010. http://dx.doi.org/10.31274/ans_air-180814-944.

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