scholarly journals Pathogen translocation and histopathological lesions in an experimental model ofSalmonellaDublin infection in calves receiving lactic acid bacteria and lactose supplements

2012 ◽  
Vol 13 (3) ◽  
pp. 261 ◽  
Author(s):  
Laureano S. Frizzo ◽  
María V. Zbrun ◽  
Lorena P. Soto ◽  
Ezequiel Bertozzi ◽  
Gabriel J. Sequeira ◽  
...  
2007 ◽  
Vol 2007 ◽  
pp. 1-9 ◽  
Author(s):  
Céline Ratajczak ◽  
Catherine Duez ◽  
Corinne Grangette ◽  
Pierre Pochard ◽  
André-Bernard Tonnel ◽  
...  

2012 ◽  
Vol 7 (1) ◽  
pp. 27
Author(s):  
M.L. Pita Martín ◽  
G. Bryk ◽  
J. Somoza ◽  
M.M. Gonzales Chaves ◽  
G. Pellegrini ◽  
...  

Author(s):  
G. J. Kutlieva ◽  
N. A. Elova ◽  
B. I. Turaeva ◽  
D. K. Nurmukhamedova ◽  
B. S. Tulaganov

The article is devoted to one of the most important effects of local strains of lactic acid bacteria - the detection of anti-inflammatory action. For this purpose, studies were conducted on an experimental model of ulcerative colitis caused in experimental animals (mice). The data proving that the effect of various probiotic bacteria is unequal are presented.  The ability of probiotic lactic acid bacteria in vitro and in vivo systems to influence the production of pro - and anti-inflammatory cytokines, to stimulate antimicrobial, anti-inflammatory, and protective effects have been shown. It is shown that it is necessary to study the specific effect of local lactobacillus strains on anti-inflammatory properties for a more adequate, effective selection of probiotic drugs in the treatment of intestinal ulcers. Data have been presented proving the positive effects of probiotic bacteria on the wound key.


2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.


Author(s):  
O.A. Savkina ◽  
◽  
G.V. Ternovskoi ◽  
M.N. Lokachuk ◽  
E.N. Pavlovskaya ◽  
...  

2005 ◽  
Vol 34 (1) ◽  
pp. 91-99 ◽  
Author(s):  
K. Szekér ◽  
J. Beczner ◽  
A. Halász ◽  
Á. Mayer ◽  
J.M. Rezessy-Szabó ◽  
...  

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