maitohappobakteerit

name

• maitohappobakteerit

Works about maitohappobakteerit

• A cognitive and pragmatic account of innovation :
• A proteomic view of probiotic Lactobacillus rhamnosus GG
• Abstracts and posters
• Amino acid catabolism by Lactobacillus helveticus in cheese : understanding the influence of strain variation on flavour formation
• Aminopeptidaasiominaisuuksiltaan erilaisten Lactobacillus-kantojen kyky tuottaa verenpainetta alentavia ja hapettumista estäviä yhdisteitä maidossa
• Antibiotic resistance of lactic acid bacteria
• Assessment of caries risk in toddlers : a longitudinal cohort study
• Blood pressure lowering effects of Lactobacillus helveticus fermented milk containing bioactive peptides Ile-Pro-Pro and Val-Pro-Pro : mechanistic, kinetic and clinical studies
• Bovine colostral antibodies and selected lactobacilli as means to control gastrointestinal infections
• Candida milleri ja sen vuorovaikutukset hapantaikinan maitohappobakteerien kanssa
• Candida yeasts and carcinogenic acetaldehyde in upper digestive tract carcinogenesis
• Characterization and applications of Lactobacillus brevis S-layer proteins and evaluation of Lactococcus lactis as a porcine cytokine producer
• Characterization of porcine-specific surface (S-) layer protein carrying Lactobacillus species, S-layer proteins and the adhesin of Escherichia coli F18 fimbriae : potential applications for veterinary medicine
• Characterizing Propionibacterium freudenreichii ssp. shermanii JS and Lactobacillus rhamnosus LC705 as a new probiotic combination : basic properties of JS and pilot in vivo assessment of the combination
• Computational genomics of lactobacilli
• DNA-based characterisation methods for contamination analysis of spoilage lactic acid bacteria in food processing
• Effects of probiotic bacteria on symptoms and on immunologic responses in infants with atopic dermatitis
• Enhanced antibacterial action of bacteriocin producing cells by binding to the target pathogen
• Erilaisten hapatteiden ja kasvirasvojen käyttö edamtyyppisen juuston valmistuksessa
• Eräiden laktobasillien ja bifidobakteerien toimivuus kauralesevellissä
• Factors affecting secretion and surface display of heterologous proteins in Lactococcus lactis
• Fermentoidut lihavalmisteet ja heräteviljelmien salmonellan kasvunestokyky
• Genes and genome of Lactobacillus phage LL-H
• Genetic engineering of lactic acid bacteria to produce optically pure lactic acid and to develope a novel cell immobilization method suitable for industrial fermentations
• Genetic variation and evolution among industrially important Lactobacillus bacteriophages
• Hapanmaitovalmisteet ja ravitsemus
• Hapanruistaikinamikrobiston hiilihydraattimetabolia ja hiilihydraattimetaboliittien muodostus
• Health-functional foods in foodwebs : developing products in food specific networks
• Immunoaktiivisten peptidien muodostuminen maitoproteiinien proteolyysissä
• Improved enrichment cultivation of selected food-contaminating bacteria
• Improving stress tolerance of Lactococcus lactis using genetic tools
• In search of health-promoting microbes : in vitro and in vivo studies in swine
• In vitro adhesion of probiotic lactic acid bacteria
• In vitro and in vivo characterization of potential probiotic lactic acid bacteria and prebiotic carbohydrates
• Infant colic crying and gastrointestinal tract : causes, consequences and cure
• Inhibitory effects of wood extracts on the spoilage flora of marinated poultry meat
• Isolation, characterization and strain-specific detection of canine-derived Lactobacillus acidophilus
• Isolation, identification and exploitation of lactic acid bacteria from human and animal microbiota
• Juustontutkimuksen haasteet uudella vuosituhannella
• Lactic acid bacteria : an approach for heavy metal detoxification
• Lactic acid bacteria : microbiological and functional aspects
• Lactic acid bacteria and their antimicrobial peptides : induction, detection, partial characterization, and their potential applications
• Lactic acid bacteria associated with the spoilage of fish products
• Lactobacillar S-layers : use of Lactobacillus brevis S-layer signals for heterologous protein production
• Lactobacillus bacteremia, with special focus on the safety of probiotic Lactobacillus rhamnosus GG
• Lactobacillus crispatus and Propionibacterium freudenreichii : a genomic and transcriptomic view
• Lactobacillus delbrueckii ssp. lactis -starterin tuoton kehittäminen ja säilyvyyden parantaminen
• Lactobacillus reuteri -kannan kolonisoituminen ihmisen suolistoon
• Lactobacillus rhamnosus GG in respiratory tract infections : randomized controlled trials
• Lactobacillus- ja Bifidobacterium-sukujen tuottamat eksopolysakkaridit
• Lactobacillus-suojaviljelmän käyttö luomuedamjuustossa
• Lantibiotic nisin of Lactococcus lactis : biosynthesis, immunity and regulation
• Leuconostoc spoilage of refrigerated, packaged foods
• Lihan ja lihavalmisteiden säilyvyyden ja turvallisuuden parantaminen maitohappobakteerien avulla
• Liharavinnon vaikutus suoliston mikrobiflooraan : kirjallisuusosa ; Lihavalmistestarterien maitohappobakteerien hapontuottokyky ja happamuus kestomakkarassa : kokeellinen osa
• Listeria monocytogenes pohjoiseurooppalaisessa kestomakkarassa
• Maidon ja maitovalmisteiden mikrobit
• Maidon uudet sovellukset : tutkimusohjelman loppuraportti
• Maitohappobakteerien antimikrobiset yhdisteet : niiden tuottaminen ja eristäminen
• Maitohappobakteerien coccus-sukujen tuottamat eksopolysakkaridit
• Maitohappobakteerien tuottamien antimikrobisten yhdisteiden eristäminen
• Maitohappobakteeripreparaattien käyttö kotieläinlääkinnässä : Lactobacillus casei ssp, casei LC-10-kannan tuottamien antimikrobisten yhdisteiden puhdistaminen
• Maitovalmisteissa käytettävien hyötybakteerien antimikrobiset vaikutukset ja niiden osoittaminen
• Metabolic engineering of lactic acid bacteria and characterization of novel enzymes for the production of industrially important compounds
• Metabolic engineering of lactic acid bacteria for production of mannitol, ∟-ribulose and ∟-ribose
• Molecular genetic characterisation of an oligopeptide transport system from Lactobacillus delbrueckii subsp. bulgaricus and some key peptidases from Lactobacillus helveticus
• Molecular genetic characterization of some key peptidases from Lactobacillus strains used in the dairy industry
• Moonlighting proteins of lactobacillus crispatus : extracellular localization, cell wall anchoring and interactions with the host
• Mucosa-adherent lactobacilli : commensal and pathogenic characteristics
• Nisin immunity and food-grade transformation in lactic acid bacteria
• Polyphasic taxonomic studies of lactic acid bacteria associated with non-fermented meats
• Preparation, structural analysis and prebiotic potential of arabinoxylo-oligosaccharides
• Probioottien suojaaminen sokereilla ja sokerialkoholeilla
• Probiotic activity of Lactobacillus delbrueckii subsp. bulgaricus in the oral cavity
• Probiotic lactobacilli and bifidobacteria in the mouth : in vitro studies on saliva-mediated functions and acid production
• Probiotics and oral health : in vitro and clinical studies
• Probiotics and prebiotics in the primary prevention of allergic diseases
• Probiotics in maturing the immune system and reducing the risk of disease in infancy
• Raskin etikkahappopitoisuuden rajoittaminen
• Removal of cadmium, lead and arsenic from water by lactic acid bacteria
• Salmonellojen lisääntymisen estäminen itujen kasvatuksessa maitohappobakteerien avulla
• Sourdough : a tool for the improved flavour, texture and shelf-life of wheat bread
• Structural and functional characterization of the surface layer protein of Lactobacillus brevis ATCC 8287
• Structure and macromolecular properties of Weissella confusa and Leuconostoc citreum dextrans with a potential application in sourdough
• Studies of producer self-protection and nisin biosynthesis of Lactococcus lactis
• Suoja-aineen optimointi Lactobacillus rhamnosus -kannan kylmäkuivauksessa
• Surface components of Streptococcus lactis subsp. cremoris from viili
• Taxonomy and diversity of coccal lactic acid bacteria associated with meat and the meat processing environment
• The effect of structure on the dilute solution properties of branched polysaccharides studied with SEC and AsFlFFF
• The presence of respiratory pathways in lactic acid bacteria (LAB) involved in meat spoilage
• The stress responses of probiotic lactobacilli and a Bifidobacterium with special emphasis on Clp family proteins
• Treatment and prevention of childhood diarrhoea with probiotics and early refeeding
• V Symposium on Sourdough, 10-12 October 2012, Helsinki, Finland
• Voin maun ja diasetyylin tuoton optimointi fermentointimenetelmin
• Wheat sourdough as a bread leavener : effect of ash content, fermentation temperature, sugar and salt