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Lactobacillus paraplantarum

National Institutes of Health

Papers overview

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2019
2019
Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced
This study aimed to isolate bacteriocin‐like inhibitory substance (BLIS) producing strains from raw buffalo milk and characterize… 
2019
2019
Whole Body Vibration Triggers a Change in the Mutual Shaping State of Intestinal Microbiota and Body's Immunity
Whole body vibration (WBV) is a non-invasive physical therapy that has recently been included in the hospital's patient… 
2018
2018
Antioxidant and immunostimulatory effect of potential probiotic Lactobacillus paraplantarum SC61 isolated from Korean traditional fermented food, jangajji.
2018
2018
Composition of lactic acid bacteria during spontaneous curly kale (Brassica oleracea var. sabellica) fermentation.
2017
2017
An evaluation of in-vitro potential of novel Lactobacillus paraplantarum KM1 (KX671558) strain isolated from milk
Present study was carried out to evaluate probiotic potential of novel bacterial strain i.e. L. paraplantarum KM1 (accession… 
2015
2015
Capability of exopolysaccharide-producing Lactobacillus paraplantarum BGCG11 and its non-producing isogenic strain NB1, to counteract the effect of enteropathogens upon the epithelial cell line HT29…
Highly Cited
2013
Highly Cited
2013
Identification and evaluation of the probiotic potential of Lactobacillus paraplantarum FT259, a bacteriocinogenic strain isolated from Brazilian semi-hard artisanal cheese.
2010
2010
In vitro inhibition of Helicobacter pylori growth and of adherence of cagA-positive strains to gastric epithelial cells by Lactobacillus paraplantarum KNUC25 isolated from kimchi.
Lactobacillus paraplantarum KNUC25 strain was isolated from overfermented kimchi, a Korean traditional food. The strain had a… 
2009
2009
Incidence and Control of Coliform Bacteria in the Manufacturing of Commercial Kimchi
As consumption of kimchi has increased, factories have begun to produce this traditional Korean fermented vegetable dish on a… 
2009
2009
Characterization of Antimicrobial Substance Produced by Lactobacillus paraplantarum KNUC25 Isolated from Kimchi
숙성 정도가 오래된 김장 배추 김치에서 분리되어 16S rDNA 염기 서열 분석을 통해 부분 동정된 KNUC25 분리 균주를 단백질 전기 영동 패턴과 생리적 특징 그리고 염기 서열의 유사성을 비교하여 Lactobacillus… 
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