Keywords: Bifidobacterium spp.; Cow milk powder; Functional foods; Goat milk powder; Lactobacillus spp.;
مقالات ISI (ترجمه نشده)
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Keywords: Periodontal Disease; Functional Food; Vaccinium macrocarpon; Treatment Outcome; Periodontal Index; SRP; scaling and root planing; OCE; oral cavity examination; GI; gingival index; BoP; bleeding on probing; PI; plaque index; API; approximal plaque index; T
Keywords: Polyporic acid; Phenyllactic acid; Principal Component Analysis; Lactobacillus spp.; LC–MS/MS characterization
Keywords: Lactobacillus spp.; Leptotrichia/Sneathia spp; Adopobium vaginae; Bacterial vaginosis;
Keywords: Vaginal microbiota; Lactobacillus spp.; Anaerobic bacteria; Bacterial vaginosis; Vaginal epithelium; Vulvovaginal atrophy; Vaginal dryness; Sexual and vaginal health; Probiotics;
Keywords: Lactic acid bacteria; Kefir grains; Probiotic; Lactobacillus spp.; Starter cultures
Keywords: Organic loading rate; Lactobacillus spp.; Lactococcus spp.; Clostridium spp.; Bacteriocin
Keywords: Lactobacillus spp.; Fermented foods; Phenotypic and genotypic antibiotic resistance; Horizontal gene transfer; In silico analysis
Keywords: Chestnut sourdough; Rye flour; Lactobacillus spp.; Structure; Volatile compounds;
Keywords: Table olive fermentation; Lactobacillus spp.; Digestion resistance; Antibiotic resistance; Oleuropein degradation;
A novel double-layer mucoadhesive tablet containing probiotic strain for vaginal administration: Design, development and technological evaluation
Keywords: Vaginal tablet; Double-layer tablet; Mucoadhesion; Lactobacillus spp.; Vaginal infections treatment;
Functional probiotic products based on fermented buckwheat with Lactobacillus rhamnosus
Keywords: Lactobacillus spp.; Grain; Functional beverage; Gluten free products;
Effect of apple extracts and selective polyphenols on the adhesion of potential probiotic strains of Lactobacillus gasseri R and Lactobacillus casei FMP
Keywords: Bacterial adhesion; Lactobacillus spp.; Diet-microbiota interactions; Phenolics; Apple extract; LC/MS-HRAM; LC/MS-HRAM; liquid chromatography mass spectrometry with high resolution and accurate mass; MRS; Man, Rogosa and Sharpe; DPBS; Dulbecco's phospha
Commercially standardized process for probiotic “Italico” cheese production
Keywords: Italico cheese; Simulated digestion; Industrial application; Lactobacillus spp.; PCR-DGGE;
An improved ionic gelation method to encapsulate Lactobacillus spp. bacteria: Protection, survival and stability study
Keywords: Lactobacillus spp.; Microencapsulation; Emulsification-internal gelation; MRS broth; Survival;
Aciduric microbial taxa including Scardovia wiggsiae and Bifidobacterium spp. in caries and caries free subjects
Keywords: Scardovia wiggsiae; Bifidobacterium dentium; Bifidobacterium spp.; Lactobacillus spp.; Streptococcus mutans; Caries; Etiology; Diagnostic test system; ROC analysis
Physiological functions at single-cell level of Lactobacillus spp. isolated from traditionally fermented cabbage in response to different pH conditions
Keywords: Lactobacillus spp.; Viability; pH conditions; Epifluorescence microscopy; Flow cytometry; Fluorescence in situ hybridization
Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions
Keywords: Goat products; Fresh cheese; Lactobacillus spp.; Bifidobacterium spp.; Probiotics;
Anti-inflammatory potential of probiotic Lactobacillus spp. on carrageenan induced paw edema in Wistar rats
Keywords: Probiotics; Paw edema; Lactobacillus spp.;
Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: Evaluation by means of a polyphasic approach
Keywords: Pecorino di Carmasciano; Simulated digestion; Lactobacillus spp.; PCR-DGGE;
Bioactive compounds from hazelnut skin (Corylus avellana L.): Effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631
Keywords: AcDP; acetone dry powders; CE; catechin equivalent; DP; defatted powder; F1; fraction 1 (water elution); F2; fraction 2 (ethylacetate elution); F3; fraction 3 (methanol elution); IDF; insoluble dietary fibre; TPE; total phenolics extract; SDF; soluble die
Fluorescence in situ hybridization method using a peptide nucleic acid probe for identification of Lactobacillus spp. in milk samples
Keywords: Fluorescence in situ hybridization (FISH); Peptide nucleic acid probe (PNA probe); Lactobacillus spp.; Food biotechnology
Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk
Keywords: Yogurt; Soybean; S. thermophilus; Lactobacillus spp.; Total phenolic content; Antioxidant activity
A brief study on the degradation kinetics of seven organophosphorus pesticides in skimmed milk cultured with Lactobacillus spp. at 42 °C
Keywords: Lactobacillus spp.; Organophosphorus pesticide; Degradation; Skimmed milk;
Prevalência da cárie dentária e presença de bactérias cariogénicas no dorso lingual – Estudo seccional cruzado
Keywords: Dorso lingual; Microrganismos; Índice CPO-D; Streptococcus mutans; Lactobacillus spp.Tongue dorsum; Microorganisms; DMFT; Streptococcus mutans; Lactobacillus spp.
Characterisation of the oral, vaginal and rectal Lactobacillus flora in healthy pregnant and postmenopausal women
Keywords: Lactobacillus spp.; Gastrointestinal tract; Vagina
Identification of highly-adhesive gut Lactobacillus strains in zebrafish (Danio rerio) by partial rpoB gene sequence analysis
Keywords: Gut; Lactobacillus spp.; rpoB gene; Zebrafish (Danio rerio)
Lactobacilli isolated from vaginal vault of dairy and meat cows during progesteronic stage of estrous cycle
Keywords: Lactobacillus spp.; Vaginal microbiota; Probiotic
Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties
Keywords: Lactobacillus spp.; Kefir; Spray drying; Probiotic properties;
Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage
Keywords: Lactobacillus spp.; Probiotic potential; Infant feces; Pickled cabbage
Importance of lactobacilli in food and feed biotechnology
Keywords: Lactobacillus spp.; Probiotic lactobacilli; Dairy starter cultures; Silage inoculants; Microbial cell factories
Biocatalytic racemization of α-hydroxycarboxylic acids using a stereo-complementary pair of α-hydroxycarboxylic acid dehydrogenases
Keywords: Biocatalytic racemization; α-Hydroxycarboxylic acids; Stereo-complementary α-hydroxyisocaproate dehydrogenases; Lactobacillus spp.;
Characterization of Lactobacillus spp. isolated from the feces of breast-feeding piglets
Keywords: Probiotics; Lactobacillus spp.; Breast-feeding piglet; Feces; Pathogenic microorganisms
Utilisation des bactéries lactiques comme vecteurs vaccinaux
Keywords: Bactéries lactiques; Lactococcus lactis; Lactobacillus spp.; vaccins vivants; vecteurs mucosaux; antigènes; Lactic acid bacteria; Lactococcus lactis; Lactobacillus spp.; live vaccines; mucosal vectors; antigenes;
Screening of two probiotic products for use in fermented liquid feed
Keywords: Probiotics; Fermentation; Fermented liquid feed; Lactic acid bacteria; Lactobacillus spp.; Pig feed
First trimester bacterial vaginosis, individual microorganism levels, and risk of second trimester pregnancy loss among urban women
Keywords: Bacterial vaginosis; Lactobacillus spp.; second trimester pregnancy loss
Antibiotic resistance of lactic acid bacteria and Bifidobacterium spp. isolated from dairy and pharmaceutical products
Keywords: Bifidobacterium spp.; Lactobacillus spp.; Antibiotic resistance; Probiotics
Identification of Lactobacillus spp. in probiotic products by real-time PCR and melting curve analysis
Keywords: 16S rRNA; Hybridization probe; Melting curve analysis; Lactobacillus spp.; Real-time PCR
Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages
Keywords: Lactobacillus spp.; Naturally fermented sausages; Species-specific PCR; 16S rRNA gene sequencing; RAPD-PCR
Influence of sample type and collection method on Streptococcus mutans and Lactobacillus spp. counts in the oral cavity
Keywords: Streptococcus mutans; Lactobacillus spp.; Saliva; Dental plaque.;
Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy
Keywords: Lactobacillus spp.; Natural fermented sausages; Geographical distribution; RAPD-PCR;