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Bifidobacterium longum subsp. infantis ATCC 15697 α-Fucosidases Are Active on Fucosylated Human Milk Oligosaccharides
ABSTRACT Bifidobacterium longum subsp. infantis ATCC 15697 utilizes several small-mass neutral human milk oligosaccharides (HMOs), several of which are fucosylated. Whereas previous studies focusedExpand
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Utilization of galactooligosaccharides by Bifidobacterium longum subsp. infantis isolates.
Prebiotics are non-digestible substrates that stimulate the growth of beneficial microbial populations in the intestine, especially Bifidobacterium species. Among them, fructo- andExpand
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Diversity analysis of lactic acid bacteria in takju, Korean rice wine.
To investigate the lactic acid bacterial population in Korean traditional rice wines, biotyping was performed using cell morphology and whole-cell protein pattern analysis by SDSPAGE, and then theExpand
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Characterization of the major dehydrogenase related to d-lactic acid synthesis in Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293.
Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293 is a lactic acid bacterium that converts pyruvate mainly to d-(-)-lactic acid by using d-(-)-lactate dehydrogenase (ldhD). The aim of thisExpand
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Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables.
Leuconostoc is the major bacterial genus in the initial phase of the lactate fermentation of vegetables. The dextransucrase elaborated from this bacterium is used to synthesize dextran polymers orExpand
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Mannitol production by Leuconostoc citreum KACC 91348P isolated from Kimchi.
Leuconostoc genus, which comprise heterofermentative lactic acid bacteria, reduces fructose to mannitol by recycling intracellular NADH. To evaluate the mannitol productivities of differentExpand
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Buffering effects of calcium salts in kimchi: lowering acidity, elevating lactic acid bacterial population and dextransucrase activity.
This study investigates the buffering effects of calcium salts in kimchi on total acidity, microbial population, and dextransucrase activity. Calcium chloride or calcium carbonate was added inExpand
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Comparison of Chemical and Microbiological Characteristics of Commercial Kimchi Products in Korea and Japan
Jinmi Company LimitedAbstract The goal of this study was to investigate the chemical and microbiological characteristics of kimchi productsdistributed in Japan (5 brands, J-products) and Korea (2Expand
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Gene expression profile analysis in astaxanthin-induced Haematococcus pluvialis using a cDNA microarray
The unicellular green alga Haematococcus pluvialis (Volvocales) is known for the ketocarotenoid astaxanthin (3, 3′-dihydroxy-β, β-carotene-4, 4′-dione) accumulation, which is induced underExpand
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Enhancing acid tolerance of Leuconostoc mesenteroides with glutathione
Leuconostoc mesenteroides is a commercially important lactic acid bacterium currently used as a starter for kimchi and kefir. However, its sensitivity to acid stress limits its performance. L.Expand
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