Isolation of tannin-degrading lactobacilli from humans and fermented foods.
about
Formation of short-chain Fatty acids, excretion of anthocyanins, and microbial diversity in rats fed blackcurrants, blackberries, and raspberriesDifferentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primersLactobacillus plantarum WCFS1 and its host interaction: a dozen years after the genomeBetter Management of Alcohol Liver Disease Using a 'Microstructured Synbox' System Comprising L. plantarum and EGCGTannin degradation by a novel tannase enzyme present in some Lactobacillus plantarum strains.Antioxidative protection of dietary bilberry, chokeberry and Lactobacillus plantarum HEAL19 in mice subjected to intestinal oxidative stress by ischemia-reperfusionMolecular diversity of Lactobacillus spp. and other lactic acid bacteria in the human intestine as determined by specific amplification of 16S ribosomal DNA.Tannic acid-dependent modulation of selected Lactobacillus plantarum traits linked to gastrointestinal survivalExtent of genetic lesions of the arginine and pyrimidine biosynthetic pathways in Lactobacillus plantarum, L. paraplantarum, L. pentosus, and L. casei: prevalence of CO(2)-dependent auxotrophs and characterization of deficient arg genes in L. plantaMetabolic fate of ellagitannins: implications for health, and research perspectives for innovative functional foods.Comparison of three tannases cloned from closely related lactobacillus species: L. Plantarum, L. Paraplantarum, and L. Pentosus.Fermentation Characteristics, Tannin Contents and In vitro Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different TemperaturesEffect of condensed tannins on bacterial diversity and metabolic activity in the rat gastrointestinal tractGut and root microbiota commonalities.Green tea powder and Lactobacillus plantarum affect gut microbiota, lipid metabolism and inflammation in high-fat fed C57BL/6J mice.Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid BacteriaThree week dietary intervention using apricots, pomegranate juice or/and fermented sour sobya and impact on biomarkers of antioxidative activity, oxidative stress and erythrocytic glutathione transferase activity among adultsUncovering the Lactobacillus plantarum WCFS1 gallate decarboxylase involved in tannin degradation.Tannins: current knowledge of food sources, intake, bioavailability and biological effects.Characterization of tannase protein sequences of bacteria and fungi: an in silico study.An in vitro investigation of immunomodulatory properties of Lactobacillus plantarum and L. delbrueckii cells and their extracellular polysaccharides.Optimization of tannase production by a novel Klebsiella pneumoniae KP715242 using central composite design.Inoculation of tannin-degrading bacteria into novel hosts increases performance on tannin-rich diets.Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berriesInvolvement of Physical Parameters in Medium Improvement for Tannase Production by Aspergillus niger FETL FT3 in Submerged Fermentation.Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract.Blueberry husks and multi-strain probiotics affect colonic fermentation in rats.High-added-value antioxidants obtained from the degradation of wine phenolics by Lactobacillus plantarum.Bone Response to Dietary Co-Enrichment with Powdered Whole Grape and Probiotics.Effects of heat treatment on the antioxidative and anti-inflammatory properties of orange by-products.Ellagitannins from Raspberry (Rubus idaeus L.) Fruit as Natural Inhibitors of Geotrichum candidum.Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra.Molecular diversity of tannic acid degrading bacteria isolated from tannery soil.Response of a Lactobacillus plantarum human isolate to tannic acid challenge assessed by proteomic analyses
P2860
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P2860
Isolation of tannin-degrading lactobacilli from humans and fermented foods.
description
2000 nî lūn-bûn
@nan
2000 թուականի Յուլիսին հրատարակուած գիտական յօդուած
@hyw
2000 թվականի հուլիսին հրատարակված գիտական հոդված
@hy
2000年の論文
@ja
2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
name
Isolation of tannin-degrading lactobacilli from humans and fermented foods.
@ast
Isolation of tannin-degrading lactobacilli from humans and fermented foods.
@en
type
label
Isolation of tannin-degrading lactobacilli from humans and fermented foods.
@ast
Isolation of tannin-degrading lactobacilli from humans and fermented foods.
@en
prefLabel
Isolation of tannin-degrading lactobacilli from humans and fermented foods.
@ast
Isolation of tannin-degrading lactobacilli from humans and fermented foods.
@en
P2093
P2860
P1476
Isolation of tannin-degrading lactobacilli from humans and fermented foods.
@en
P2093
P2860
P304
P356
10.1128/AEM.66.7.3093-3097.2000
P407
P577
2000-07-01T00:00:00Z