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model probiotic lactic acid bacteria  (ATCC)


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    ATCC model probiotic lactic acid bacteria
    Model Probiotic Lactic Acid Bacteria, supplied by ATCC, used in various techniques. Bioz Stars score: 99/100, based on 1107 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/result/model probiotic lactic acid bacteria/product/ATCC
    Average 99 stars, based on 1107 article reviews
    model probiotic lactic acid bacteria - by Bioz Stars, 2026-03
    99/100 stars

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    Application of microbiota in clinical trials of liver diseases.

    Journal: Frontiers in Microbiology

    Article Title: Current progress on the microbial therapies for acute liver failure

    doi: 10.3389/fmicb.2024.1452663

    Figure Lengend Snippet: Application of microbiota in clinical trials of liver diseases.

    Article Snippet: Live lactic acid bacteria probiotics (other names:VSL-3, VSL#3) ( ) , America , Original/Active company: Vsl Pharmaceuticals Inc , NAFLD; HE; Cirrhosis , Multiplex probiotic , Consisting of 8 different probiotic strains, including Lactobacillus and Bifidobacterium , to regulate intestinal microbiome , NAFLD:Marketing approval , NAFLD:Marketing approval HE: clinical stage 1 (ChiCTR2000040960) Cirrhosis: clinical stage 2 (EUCTR2010-022886-92-GB; NCT01701297).

    Techniques: Clinical Proteomics, Bacteria, Probiotics, Multiplex Assay, Infection, Capsules

    Viability of probiotic lactic acid bacteria (LAB) as affected by lyophilization (means ± standard deviation (SD)).

    Journal: Foods

    Article Title: Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation

    doi: 10.3390/foods9050586

    Figure Lengend Snippet: Viability of probiotic lactic acid bacteria (LAB) as affected by lyophilization (means ± standard deviation (SD)).

    Article Snippet: The presented study aimed to compare potato chips containing two lyophilized probiotic lactic acid bacteria ( Bifidobacterium longum ATCC 15708 and Lactobacillus helveticus LH-B02) in order to retard lipid oxidation.

    Techniques: Bacteria, Lyophilization, Standard Deviation

    Viability of lyophilized probiotic lactic acid bacteria (LAB) in the stored potato chips.

    Journal: Foods

    Article Title: Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation

    doi: 10.3390/foods9050586

    Figure Lengend Snippet: Viability of lyophilized probiotic lactic acid bacteria (LAB) in the stored potato chips.

    Article Snippet: The presented study aimed to compare potato chips containing two lyophilized probiotic lactic acid bacteria ( Bifidobacterium longum ATCC 15708 and Lactobacillus helveticus LH-B02) in order to retard lipid oxidation.

    Techniques: Bacteria

    Oil content in different probiotic potato chips samples. Potato chips containing probiotic Bifidobacterium longum and Lactobacillus helveticus (lyophilized in skim milk or gelatin/glycerol medium) or without LAB (control), were analyzed after storage at 30 °C for 4 months. a–d Different letters in the columns differ significantly ( p < 0.05).

    Journal: Foods

    Article Title: Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation

    doi: 10.3390/foods9050586

    Figure Lengend Snippet: Oil content in different probiotic potato chips samples. Potato chips containing probiotic Bifidobacterium longum and Lactobacillus helveticus (lyophilized in skim milk or gelatin/glycerol medium) or without LAB (control), were analyzed after storage at 30 °C for 4 months. a–d Different letters in the columns differ significantly ( p < 0.05).

    Article Snippet: The presented study aimed to compare potato chips containing two lyophilized probiotic lactic acid bacteria ( Bifidobacterium longum ATCC 15708 and Lactobacillus helveticus LH-B02) in order to retard lipid oxidation.

    Techniques: Control

    Peroxide value (PV) of the extracted oil from different probiotic potato chips samples. Potato chips containing probiotic Bifidobacterium longum and Lactobacillus helveticus (lyophilized in skim milk or gelatin/glycerol medium) or without LAB (control), were analyzed after storage at 30 °C for 4 months. a–d Different letters in the columns differ significantly ( p < 0.05).

    Journal: Foods

    Article Title: Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation

    doi: 10.3390/foods9050586

    Figure Lengend Snippet: Peroxide value (PV) of the extracted oil from different probiotic potato chips samples. Potato chips containing probiotic Bifidobacterium longum and Lactobacillus helveticus (lyophilized in skim milk or gelatin/glycerol medium) or without LAB (control), were analyzed after storage at 30 °C for 4 months. a–d Different letters in the columns differ significantly ( p < 0.05).

    Article Snippet: The presented study aimed to compare potato chips containing two lyophilized probiotic lactic acid bacteria ( Bifidobacterium longum ATCC 15708 and Lactobacillus helveticus LH-B02) in order to retard lipid oxidation.

    Techniques: Control

    Acid value (AV) as free fatty acid (FFA) percent of the extracted oil from different probiotic potato chips samples. Potato chips containing probiotic Bifidobacterium longum and Lactobacillus helveticus (lyophilized in skim milk or gelatin/glycerol medium) or without LAB (control), were analyzed after storage at 30 °C for 4 months. a–d Different letters in the columns differ significantly ( p < 0.05).

    Journal: Foods

    Article Title: Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation

    doi: 10.3390/foods9050586

    Figure Lengend Snippet: Acid value (AV) as free fatty acid (FFA) percent of the extracted oil from different probiotic potato chips samples. Potato chips containing probiotic Bifidobacterium longum and Lactobacillus helveticus (lyophilized in skim milk or gelatin/glycerol medium) or without LAB (control), were analyzed after storage at 30 °C for 4 months. a–d Different letters in the columns differ significantly ( p < 0.05).

    Article Snippet: The presented study aimed to compare potato chips containing two lyophilized probiotic lactic acid bacteria ( Bifidobacterium longum ATCC 15708 and Lactobacillus helveticus LH-B02) in order to retard lipid oxidation.

    Techniques: Control

    Sensory evaluation of probiotic potato chips during storage for 4 months at 30 °C. ( a ) At zero time, ( b ) After storage for one month, ( c ) After storage for two months, ( d ) After storage for three months and ( e ) After storage for four months.

    Journal: Foods

    Article Title: Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation

    doi: 10.3390/foods9050586

    Figure Lengend Snippet: Sensory evaluation of probiotic potato chips during storage for 4 months at 30 °C. ( a ) At zero time, ( b ) After storage for one month, ( c ) After storage for two months, ( d ) After storage for three months and ( e ) After storage for four months.

    Article Snippet: The presented study aimed to compare potato chips containing two lyophilized probiotic lactic acid bacteria ( Bifidobacterium longum ATCC 15708 and Lactobacillus helveticus LH-B02) in order to retard lipid oxidation.

    Techniques: