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Gut Microbiota in Human Adults with Type 2 Diabetes Differs from Non-Diabetic Adults
Background Recent evidence suggests that there is a link between metabolic diseases and bacterial populations in the gut. The aim of this study was to assess the differences between the compositionExpand
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Screening of Probiotic Activities of Forty-Seven Strains of Lactobacillus spp. by In Vitro Techniques and Evaluation of the Colonization Ability of Five Selected Strains in Humans
ABSTRACT The probiotic potential of 47 selected strains ofLactobacillus spp. was investigated. The strains were examined for resistance to pH 2.5 and 0.3% oxgall, adhesion to Caco-2 cells, andExpand
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Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans.
Samples of cocoa beans were taken on two separate occasions during heap and tray fermentations in Ghana, West Africa. In total 496 yeast isolates were identified by conventional microbiologicalExpand
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Specific spoilage organisms in breweries and laboratory media for their detection.
The Gram positive bacteria are generally regarded as the most hazardous beer spoilage organisms in modern breweries, especially the lactobacilli: L. brevis, L. lindneri, L. curvatus, L. casei, L.Expand
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Yeasts and their possible beneficial and negative effects on the quality of dairy products
Abstract This review deals with yeasts and their potential use as starter cultures in dairy products as well as their role as spoilage organisms. The taxonomy of relevant yeasts is described, withExpand
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The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia
Alkaline-fermented food condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during production of these foods is due to theExpand
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Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana.
A very uniform microflora was demonstrated in 15 samples of fermented maize dough from different larger commercial production sites. At the advanced stage of fermentation, more than 96% of theExpand
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The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real
The purpose of this work was to study the bacterial communities in raw milk and in Danish raw milk cheeses using pyrosequencing of tagged amplicons of the V3 and V4 regions of the 16S rDNA and cDNA.Expand
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A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius.
Samples of the traditional Sudanese fermented camel's milk product Gariss representing 9 different regions in Sudan were microbiologically characterized using an integrated approach includingExpand
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Characterisation of the dominant microbiota of Sudanese fermented milk Rob
Abstract The predominant microorganisms in the Sudanese traditional fermented dairy product Rob from cows’ milk were isolated and identified by using morphological, physiological and molecular typingExpand
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