Keywords: لاکتوباسیلوس پنتوسوس; Lactic acid bacteria; Probiotics; Broilers; Lactobacillus pentosus;
مقالات ISI لاکتوباسیلوس پنتوسوس (ترجمه نشده)
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Keywords: لاکتوباسیلوس پنتوسوس; Olive fermentation; Biodiversity; Microbiota; Genotyping; RAPD-PCR; Lactobacillus pentosus
Keywords: لاکتوباسیلوس پنتوسوس; Biofilm; Fermentation; Starter culture; Functional olives; Lactobacillus pentosus; Probiotic;
Keywords: لاکتوباسیلوس پنتوسوس; Olive fermentation; Biodiversity; Microbiota; Lactic acid bacteria; Yeast; Lactobacillus pentosus;
Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives
Keywords: لاکتوباسیلوس پنتوسوس; Table olives; Processing; Lactobacillus pentosus; Volatile composition; Manzanilla cultivar;
Optimization of a single chamber microbial fuel cell using Lactobacillus pentosus: Influence of design and operating parameters
Keywords: لاکتوباسیلوس پنتوسوس; Microbial fuel cell; Wastewater treatment; Biofilm; Bioenergy production; Power output; Lactobacillus pentosus;
Dephytinization of seed coat matter of finger millet (Eleusine coracana) by Lactobacillus pentosus CFR3 to improve zinc bioavailability
Keywords: لاکتوباسیلوس پنتوسوس; Seed coat; Finger millet; Lactobacillus pentosus; Dephytinize; Zinc;
Expression of genes involved in metabolism of phenolic compounds by Lactobacillus pentosus and its relevance for table-olive fermentations
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus pentosus; Tannase; Decarboxylase; Glucosidase; Olive fermentation; Phenolics;
Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus pentosus; N-nitrosamine; Bacterial community; Dry fermented sausage;
Proteomic analysis of Lactobacillus pentosus for the identification of potential markers involved in acid resistance and their influence on other probiotic features
Keywords: لاکتوباسیلوس پنتوسوس; Comparative proteomics; Lactobacillus pentosus; Probiotics; Acid stress; Auto-aggregation;
The effects of feeding Lactobacillus pentosus on growth, immunity, and disease resistance in Haliotis discus hannai Ino
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus pentosus; Haliotis discus hannai Ino; Growth; Immunity; Disease resistance;
Proteomic analysis of Lactobacillus pentosus for the identification of potential markers of adhesion and other probiotic features
Keywords: لاکتوباسیلوس پنتوسوس; Proteomics; Lactobacillus pentosus; Probiotics; Mucus; Adhesion; Biomarkers; qRT-PCR;
Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance
Keywords: لاکتوباسیلوس پنتوسوس; Cucumber fermentation; Microbiota; Genome comparative analysis; Lactobacillus pentosus; Lactobacillus plantarum; Dominance;
Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C
Keywords: لاکتوباسیلوس پنتوسوس; Table olives; Lactobacillus pentosus; Lactobacillus plantarum; Packaging; Probiotics
Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.)
Keywords: لاکتوباسیلوس پنتوسوس; Oyster mushrooms; Lactic acid; Fermentation; Lactobacillus pentosus
High-titer lactic acid production by Lactobacillus pentosus FL0421 from corn stover using fed-batch simultaneous saccharification and fermentation
Keywords: لاکتوباسیلوس پنتوسوس; LA, lactic acid; LAB, lactic acid bacteria; SSF, simultaneous saccharification and fermentation; SHF, separate hydrolysis and fermentation; FPU, filter paper unitLactic acid fermentation; Lactobacillus pentosus; Simultaneous saccharification and fermentat
Comparative proteomic analysis of a potentially probiotic Lactobacillus pentosus MP-10 for the identification of key proteins involved in antibiotic resistance and biocide tolerance
Keywords: لاکتوباسیلوس پنتوسوس; Comparative proteomics; Lactobacillus pentosus; Probiotics; Antibiotics; Biocides
Sequence analysis of five endogenous plasmids isolated from Lactobacillus pentosus F03
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus pentosus; Plasmid; Lactic acid bacteria
Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture
Keywords: لاکتوباسیلوس پنتوسوس; Biofilm; Black olives; Functional foods; Lactobacillus pentosus; Pichia membranifaciens
Lactobacillus pentosus KF340 alleviates house dust mite-induced murine atopic dermatitis via the secretion of IL-10-producing splenic B10 cells
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus pentosus KF340; Atopic dermatitis; B10 cells; BAFF; Dendritic cells; AADCs; alternative activated DCs; AD; atopic dermatitis; APRIL; a proliferation-inducing ligand; BAFF; B cell-activating factor; B10; IL-10-producing Breg; CFU; colony form
Biocide tolerance, phenotypic and molecular response of lactic acid bacteria isolated from naturally-fermented Aloreña table to different physico-chemical stresses
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus pentosus; Leuconostoc pseudomesenteroides; Antibiotics; Biocides; Stress; Quantitative PCR; Gene expression;
An innovative method to produce green table olives based on “pied de cuve” technology
Keywords: لاکتوباسیلوس پنتوسوس; Lactic acid bacteria; Lactobacillus pentosus; Nocellara del Belice table olive; Pied de cuve; Yeasts; Volatile organic compounds
Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus pentosus; β-Glucosidase; PCR-DGGE; Italian table olives;
Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus pentosus; volatile organic component; electronic nose; solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS);
A bacteriocin-like substance produced from Lactobacillus pentosus 39 is a natural antagonist for the control of Aeromonas hydrophila and Listeria monocytogenes in fresh salmon fillets
Keywords: لاکتوباسیلوس پنتوسوس; Antibacterial activity; Seafood; Lactobacillus pentosus; Aeromonas hydrophila; Listeria monocytogenes;
Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during process
Keywords: لاکتوباسیلوس پنتوسوس; Chestnuts; Water curing; Lactobacillus pentosus; Penicillium spp.; PCR-DGGE
Antibiotic resistance of Lactobacillus pentosus and Leuconostoc pseudomesenteroides isolated from naturally-fermented Aloreña table olives throughout fermentation process
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus pentosus; Leuconostoc pseudomesenteroides; Antibiotic resistance; Antibiotic resistance genes; Efflux pumps;
Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus pentosus; Lactobacillus plantarum; Table olives; Probiotics; PFGE; Multivariate analysis
Improved acid tolerance of Lactobacillus pentosus by error-prone whole genome amplification
Keywords: لاکتوباسیلوس پنتوسوس; Acid tolerance; Error-prone amplification; Whole genome; Lactobacillus pentosus; Lactic acid;
Table olive fermentation with multifunctional Lactobacillus pentosus strains
Keywords: لاکتوباسیلوس پنتوسوس; Table olives; Fermentation; Lactobacillus pentosus; Probiotic; RAPD-PCR; Multifunctional starter;
Effects of dietary supplementation of Lactobacillus pentosus PL11 on the growth performance, immune and antioxidant systems of Japanese eel Anguilla japonica challenged with Edwardsiella tarda
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus pentosus; Edwardsiella tarda; Antioxidant; Growth performance Japanese eel (Anguilla japonica)
Microalgae (Nannochloropsis salina) biomass to lactic acid and lipid
Keywords: لاکتوباسیلوس پنتوسوس; Lactic acid; Microalgae; Lipid; Ion-exchange; Lactobacillus pentosus
A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation
Keywords: لاکتوباسیلوس پنتوسوس; Lactic acid bacteria; Lactobacillus pentosus; Olive fermentation; Starter culture;
Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus plantarum; Lactobacillus paraplantarum; Lactobacillus pentosus; Stress; Genotypic diversity; Multilocus restriction typing
Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation
Keywords: لاکتوباسیلوس پنتوسوس; Green table olives; Lactobacillus pentosus; RAPD-PCR;
Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation
Keywords: لاکتوباسیلوس پنتوسوس; Biofilms; Lactobacillus pentosus; Yeasts; Olive skin; Table olives
Characterization of Lactobacillus isolates from fermented olives and their bacteriocin gene profiles
Keywords: لاکتوباسیلوس پنتوسوس; GTG5 rep-PCR; Lactobacillus plantarum; Lactobacillus pentosus; Lactobacillus paraplantarum; Bacteriocin; Table olives;
Expression of Lactobacillus pentosus B96 bacteriocin genes under saline stress
Keywords: لاکتوباسیلوس پنتوسوس; RT qPCR; Lactobacillus pentosus; pln locus; pls locus; Salt stress; Bacteriocin; Table olives;
Safety evaluation of Lactobacillus pentosus strain b240
Keywords: لاکتوباسیلوس پنتوسوس; 2-AA; 2-aminoanthracene; 9-AA; 9-aminoacridine hydrochloride; AAALAC; Association for Assessment and Accreditation of Laboratory Animal Care; AF-2; 2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide; A/G; albumin-globulin; APTT; activated partial thromboplastin
Atypical ethanol production by carbon catabolite derepressed lactobacilli
Keywords: لاکتوباسیلوس پنتوسوس; Carbon catabolite repression; Ethanol; Lactobacillus pentosus; Lignocellulose; Simultaneous saccharification and mixed-sugar fermentation
Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives
Keywords: لاکتوباسیلوس پنتوسوس; Naturally green olives; Starter; Fermentation; GTG5 Rep-PCR; Lactobacillus pentosus; Lactobacillus plantarum; Candida diddensiae
Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: A multivariate screening study
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus plantarum; Lactobacillus paraplantarum; Lactobacillus pentosus; Stress; Diversity
Effects of microbial inoculants on corn silage fermentation, microbial contents, aerobic stability, and milk production under field conditions
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus buchneri; Lactobacillus pentosus; silage additive; silage fermentation;
Use of a D-optimal mixture design to estimate the effects of diverse chloride salts on the growth parameters of Lactobacillus pentosus
Keywords: لاکتوباسیلوس پنتوسوس; Chloride salts; Fermentation; Lactobacillus pentosus; Mixture design; Predictive microbiology; Table olives
Microbial population dynamics during the processing of Arbequina table olives
Keywords: لاکتوباسیلوس پنتوسوس; Table olives; Arbequina; Brine; Yeast; Lactic acid bacteria; Lactobacillus pentosus; Lactobacillus paraplantarum; Candida boidinii; Candida diddensiae
Pentocin 31-1, an anti-Listeria bacteriocin produced by Lactobacillus pentosus 31-1 isolated from Xuan-Wei Ham, a traditional China fermented meat product
Keywords: لاکتوباسیلوس پنتوسوس; Xuan-Wei Ham; Lactobacillus pentosus; Pentocin 31-1
Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria
Keywords: لاکتوباسیلوس پنتوسوس; Conservolea; Fermentation; Lactobacillus pentosus; Lactobacillus plantarum; Naturally black olives; Organic acids; Volatile compounds;
Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth
Keywords: لاکتوباسیلوس پنتوسوس; Inhibition tests; Ozone; Polyphenols; Lactobacillus pentosus; Saccharomyces cerevisiae; Table olives
Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives
Keywords: لاکتوباسیلوس پنتوسوس; Green olives; Lactic acid bacteria; Ethanol; Methanol; Yeasts; Ethyl acetate; Isovaleric acid; Isobutyric acid; Volatile compounds; Lactobacillus pentosus; Lactobacillus plantarum
Bacteriocin production by Lactobacillus pentosus B96 can be expressed as a function of temperature and NaCl concentration
Keywords: لاکتوباسیلوس پنتوسوس; Lactobacillus pentosus; Bacteriocin production; Response surface methodology;