All Stories

  1. Viability of Staphylococcus aureus and expression of its toxins (SEC and TSST-1) in cheeses using Lactobacillus rhamnosus D1 or Weissella paramesenteroides GIR16L4 or both as starter cultures
  2. Weissella paramesenteroides WpK4 ameliorate the experimental amoebic colitis by increasing the expression of MUC‐2 and the intestinal epithelial regeneration
  3. Virulence factors and antimicrobial resistance of Staphylococcus aureus isolated from the production process of Minas artisanal cheese from the region of Campo das Vertentes, Brazil
  4. Probiotic Propionibacterium freudenreichii requires SlpB protein to mitigate mucositis induced by chemotherapy
  5. Probiotic effect of Bifidobacterium longum 5 1A and Weissella paramesenteroides WpK4 on gerbils infected with Giardia lamblia
  6. Protective Effect of Lactobacillus diolivorans 1Z, Isolated From Brazilian Kefir, Against Salmonella enterica Serovar Typhimurium in Experimental Murine Models
  7. Microencapsulation of Lactic Acid Bacteria Improves the Gastrointestinal Delivery and in situ Expression of Recombinant Fluorescent Protein
  8. Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process
  9. Porcine stomachs with and without gastric ulcer differ in Lactobacillus load and strain characteristics
  10. Coagulase-Negative Staphylococci Isolated from Human Bloodstream Infections Showed Multidrug Resistance Profile
  11. Milk fermented by Lactobacillus species from Brazilian artisanal cheese protect germ-free-mice against Salmonella Typhimurium infection
  12. Biological activity of the non-microbial fraction of kefir: antagonism against intestinal pathogens
  13. Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil
  14. Protective effects of milk fermented by Lactobacillus plantarum B7 from Brazilian artisanal cheese on a Salmonella enterica serovar Typhimurium infection in BALB/c mice
  15. Selection of a candidate probiotic strain ofPediococcus pentosaceusfrom the faecal microbiota of horses byin vitrotesting and health claims in a mouse model ofSalmonellainfection
  16. Lactobacillus kefiranofaciens and Lactobacillus satsumensis isolated from Brazilian kefir grains produce alpha-glucans that are potentially suitable for food applications
  17. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons
  18. Weissella paramesenteroides WpK4 reduces gene expression of intestinal cytokines, and hepatic and splenic injuries in a murine model of typhoid fever
  19. Identification of Leptospira serovars by RFLP of the RNA polymerase beta subunit gene (rpoB)
  20. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures
  21. Evaluation of culture media for selective enumeration of Bifidobacterium spp. in combination with different strains of Streptococcus thermophilus isolated from commercial yogurt starter cultures
  22. Lactobacillus species identification by amplified ribosomal 16S-23S rRNA restriction fragment length polymorphism analysis
  23. Effect of intestinal colonisation by twoLactobacillusstrains on the immune response of gnotobiotic mice
  24. Safety and Protective Effectiveness of Two Strains of Lactobacillus with Probiotic Features in an Experimental Model of Salmonellosis
  25. In vitro assessment of functional properties of lactic acid bacteria isolated from faecal microbiota of healthy dogs for potential use as probiotics
  26. Molecular identification of Lactobacillus spp. associated with puba, a Brazilian fermented cassava food
  27. Transfer of antibiotic resistance determinants between lactobacilli isolates from the gastrointestinal tract of chicken
  28. Characteristics of Lactobacillus and Gardnerella vaginalis from women with or without bacterial vaginosis and their relationships in gnotobiotic mice
  29. Diversity of lactic acid bacteria of the bioethanol process
  30. Identification of lactic acid bacteria associated with traditional cachaça fermentations
  31. Identification and in vitro production of Lactobacillus antagonists from women with or without bacterial vaginosis
  32. Entamoeba histolytica and E. dispar trophozoites in the liver of hamsters: in vivo binding of antibodies and complement
  33. A study of the enterotoxigenicity of coagulase-negative and coagulase-positive staphylococcal isolates from food poisoning outbreaks in Minas Gerais, Brazil
  34. Analysis of Vaginal Lactobacilli from Healthy and Infected Brazilian Women
  35. Influence of intensive and extensive breeding on lactic acid bacteria isolated from Gallus gallus domesticus ceca
  36. Comparison of antagonistic ability against enteropathogens by G+ and G− anaerobic dominant components of human fecal microbiota
  37. Genetic transformation of novel isolates of chicken Lactobacillus
  38. Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil
  39. High prevalence of Plamodium malariae infections in a Brazilian Amazon endemic area (Apiacás—Mato Grosso State) as detected by polymerase chain reaction
  40. Plasmodium sporozoite invasion into insect and mammalian cells is directed by the same dual binding system
  41. Subtle Mutagenesis by Ends-in Recombination in Malaria Parasites
  42. Differential sensitivity of New World Leishmania spp. promastigotes to complement-mediated lysis: Correlation with the expression of three parasite polypeptides
  43. Leishmania amazonensis promastigotes evade complement killing by interfering with the late steps of the cascade