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Surface characteristics of lactobacilli isolated from human vagina.
TLDR
From the results, strains that shared the properties assayed were selected for further testing of some other desirable characteristics, such as antagonistic substance production, adhesion to biological substrates, and appropriate technological properties, to suggest the elaboration of a probiotic for the vaginal tract.
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Lactobacillus casei improves resistance to pneumococcal respiratory infection in malnourished mice.
TLDR
This study suggests that the addition of L. casei to the repletion diet has a beneficial effect because it accelerates the recovery of the innate immune response and improves the specific immune mechanisms against an S. pneumoniae respiratory infection in malnourished mice.
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Influence of pH, temperature and culture media on the growth and bacteriocin production by vaginal Lactobacillus salivarius CRL 1328
TLDR
The application of a complete factorial design, and the evaluation of the growth parameters through the Gompertz model, enabled a rapid and simultaneous exploration of the influence of pH, temperature and growth medium on both growth and bacteriocin production by vaginal Lact.
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Comparison of the growth and hydrogen peroxide production by vaginal probiotic lactobacilli under different culture conditions.
TLDR
The results provided information about the factors that affect the hydrogen peroxide production and about the most favorable conditions with which to obtain the highest biomass in the shortest possible time.
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Effect of Lactobacillus casei and yogurt administration on prevention of Pseudomonas aeruginosa infection in young mice.
TLDR
It is demonstrated that oral administration of L. casei or yogurt to young mice enhanced lung clearance of P. aeruginosa and phagocytic activity of alveolar macrophages through a dose-dependent effect.
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Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey
TLDR
The strain variability observed and the PCA applied in this study allowed selecting appropriate strains able to improve the nutritional characteristics (through amino group release and protein degradation) and storage (decrease in pH) of whey.
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The testicular cycle of captive Tupinambis merianae lizards in a temperate environment
Evaluation and comparison of lactobacilli characteristics in the mouths of patients with or without cavities.
TLDR
It is proved that preliminary differences between oral lactobacilli in CF and CA patients exist and non-specific and specific adhesion mechanisms in bacteria should be further demonstrated.
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Stability of freeze-dried vaginal Lactobacillus strains in the presence of different lyoprotectors.
TLDR
The presence of both lactose and sucrose in water or in 6% skim milk as the suspension medium proved to be effective in maintaining a high degree of survival and expression of potentially probiotic characteristics of most strains after lyophilization and long-term storage.
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Effect of physicochemical factors on glycerol production by simultaneous cultures of wine micro‐organisms using the response surface method
To evaluate the effect of temperature, pH and SO2 on growth and glycerol production improvement by Saccharomyces cerevisiae mc2, Kloeckera apiculata mF and Oenococcus oeni X2L using the response…
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