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Items: 1 to 20 of 215

1.

Synbiotic impact of tagatose on viability of Lactobacillus rhamnosus strain GG mediated by the phosphotransferase system (PTS).

Koh JH, Choi SH, Park SW, Choi NJ, Kim Y, Kim SH.

Food Microbiol. 2013 Oct;36(1):7-13. doi: 10.1016/j.fm.2013.03.003. Epub 2013 Mar 28.

PMID:
23764214
2.

Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk.

Coman MM, Verdenelli MC, Cecchini C, Silvi S, Vasile A, Bahrim GE, Orpianesi C, Cresci A.

Int J Food Microbiol. 2013 Oct 15;167(2):261-8. doi: 10.1016/j.ijfoodmicro.2013.09.015. Epub 2013 Oct 2.

PMID:
24140807
3.

Comparative genomic and functional analysis of Lactobacillus casei and Lactobacillus rhamnosus strains marketed as probiotics.

Douillard FP, Ribbera A, Järvinen HM, Kant R, Pietilä TE, Randazzo C, Paulin L, Laine PK, Caggia C, von Ossowski I, Reunanen J, Satokari R, Salminen S, Palva A, de Vos WM.

Appl Environ Microbiol. 2013 Mar;79(6):1923-33. doi: 10.1128/AEM.03467-12. Epub 2013 Jan 11.

4.

Production of functional probiotic, prebiotic, and synbiotic ice creams.

Di Criscio T, Fratianni A, Mignogna R, Cinquanta L, Coppola R, Sorrentino E, Panfili G.

J Dairy Sci. 2010 Oct;93(10):4555-64. doi: 10.3168/jds.2010-3355.

PMID:
20854989
5.

Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress.

Costa MG, Ooki GN, Vieira AD, Bedani R, Saad SM.

Food Funct. 2017 Feb 22;8(2):731-740. doi: 10.1039/c6fo00778c.

PMID:
28106205
6.

Taxonomic and strain-specific identification of the probiotic strain Lactobacillus rhamnosus 35 within the Lactobacillus casei group.

Coudeyras S, Marchandin H, Fajon C, Forestier C.

Appl Environ Microbiol. 2008 May;74(9):2679-89. doi: 10.1128/AEM.02286-07. Epub 2008 Mar 7.

8.

Impact of environmental and genetic factors on biofilm formation by the probiotic strain Lactobacillus rhamnosus GG.

Lebeer S, Verhoeven TL, Perea Vélez M, Vanderleyden J, De Keersmaecker SC.

Appl Environ Microbiol. 2007 Nov;73(21):6768-75. Epub 2007 Sep 7.

9.

The spxB gene as a target to identify Lactobacillus casei group species in cheese.

Savo Sardaro ML, Levante A, Bernini V, Gatti M, Neviani E, Lazzi C.

Food Microbiol. 2016 Oct;59:57-65. doi: 10.1016/j.fm.2016.05.004. Epub 2016 May 9.

PMID:
27375244
10.

Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.

Phillips M, Kailasapathy K, Tran L.

Int J Food Microbiol. 2006 Apr 25;108(2):276-80. Epub 2006 Feb 14.

PMID:
16478637
11.

Adaptation factors of the probiotic Lactobacillus rhamnosus GG.

Lebeer S, Vanderleyden J, De Keersmaecker SC.

Benef Microbes. 2010 Nov;1(4):335-42. doi: 10.3920/BM2010.0032. Review.

PMID:
21831772
12.

Polymorphisms, Chromosomal Rearrangements, and Mutator Phenotype Development during Experimental Evolution of Lactobacillus rhamnosus GG.

Douillard FP, Ribbera A, Xiao K, Ritari J, Rasinkangas P, Paulin L, Palva A, Hao Y, de Vos WM.

Appl Environ Microbiol. 2016 Jun 13;82(13):3783-92. doi: 10.1128/AEM.00255-16. Print 2016 Jul 1.

13.

Synbiotic yogurt consumption by healthy adults and the elderly: the fate of bifidobacteria and LGG probiotic strain.

Granata M, Brandi G, Borsari A, Gasbarri R, Gioia DD.

Int J Food Sci Nutr. 2013 Mar;64(2):162-8. doi: 10.3109/09637486.2012.718742. Epub 2012 Sep 5.

PMID:
22946635
14.

Functional analysis of luxS in the probiotic strain Lactobacillus rhamnosus GG reveals a central metabolic role important for growth and biofilm formation.

Lebeer S, De Keersmaecker SC, Verhoeven TL, Fadda AA, Marchal K, Vanderleyden J.

J Bacteriol. 2007 Feb;189(3):860-71. Epub 2006 Nov 10.

15.

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt.

Tian H, Shen Y, Yu H, He Y, Chen C.

J Food Sci. 2017 Jul;82(7):1693-1701. doi: 10.1111/1750-3841.13779. Epub 2017 Jun 9.

PMID:
28598540
16.

A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods.

Kort R, Westerik N, Mariela Serrano L, Douillard FP, Gottstein W, Mukisa IM, Tuijn CJ, Basten L, Hafkamp B, Meijer WC, Teusink B, de Vos WM, Reid G, Sybesma W.

Microb Cell Fact. 2015 Dec 8;14:195. doi: 10.1186/s12934-015-0370-x.

17.

An Exopolysaccharide-Deficient Mutant of Lactobacillus rhamnosus GG Efficiently Displays a Protective Llama Antibody Fragment against Rotavirus on Its Surface.

Álvarez B, Krogh-Andersen K, Tellgren-Roth C, Martínez N, Günaydın G, Lin Y, Martín MC, Álvarez MA, Hammarström L, Marcotte H.

Appl Environ Microbiol. 2015 Sep 1;81(17):5784-93. doi: 10.1128/AEM.00945-15. Epub 2015 Jun 19.

18.

Functional analysis of the p40 and p75 proteins from Lactobacillus casei BL23.

Bäuerl C, Pérez-Martínez G, Yan F, Polk DB, Monedero V.

J Mol Microbiol Biotechnol. 2010;19(4):231-41. doi: 10.1159/000322233. Epub 2010 Dec 17.

19.

β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk.

Hati S, Vij S, Singh BP, Mandal S.

J Sci Food Agric. 2015 Jan;95(1):216-20. doi: 10.1002/jsfa.6743. Epub 2014 Jun 6.

PMID:
24838442
20.

Probiotics and prevention of Clostridium difficile infection.

Goldstein EJC, Johnson SJ, Maziade PJ, Evans CT, Sniffen JC, Millette M, McFarland LV.

Anaerobe. 2017 Jun;45:114-119. doi: 10.1016/j.anaerobe.2016.12.007. Epub 2016 Dec 14. Review.

PMID:
27988389

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