ライフサイエンスコーパス: helveticus

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1 bacter: jejuni, coli, lari, upsaliensis, and helveticus.

2 or C. lari and between C. upsaliensis and C. helveticus.

3 at prtH is not broadly distributed within L. helveticus.

4 nsis, and a fourth Campylobacter species, C. helveticus.

5 fermented reconstituted milk (Lactobacillus helveticus, 37 degrees C, 48 h) lower concentrations of

6 he isolates were identified as Campylobacter helveticus, 47% of the isolates were identified as Campy

7 yointestinalis, and C. fetus), as well as C. helveticus and C. lanienae.

8 a probiotic mixture containing Lactobacillus helveticus and Lactobacillus rhamnosus was provided 1 we

9 nonspecific dipeptidases from Lactobacillus helveticus and Lactococcus lactis.

10 potential pathogens, including Campylobacter helveticus, and because H. canis was isolated from nondi

11 fect on growth rate or acid production by L. helveticus CNRZ32 in milk.

12 e 14-amino-acid (aa) auxotroph Lactobacillus helveticus CNRZ32, single- and multiple-peptidase-deleti

13 cillus delbrueckii subsp. lactis DSM7290, L. helveticus CNRZ32, Streptococcus thermophilus CNRZ302, a

14 gene (prtH) was identified in Lactobacillus helveticus CNRZ32.

15 constructed genomic library of Lactobacillus helveticus CNRZ32.

16 s isolated from a gene bank of Lactobacillus helveticus CNRZ32.

17 operties of butter produced by Lactobacillus helveticus fermented cream.

18 tter induced upon metabolic activities of L. helveticus in cream were focused in this research.

19 ethod, mixed C. lari, C. upsaliensis, and C. helveticus isolates were identified; upon separation, ea

20 terologous overexpression of a Lactobacillus helveticus L-lactate dehydrogenase in M. buryatense resu

21 The C. coli and C. helveticus methods use the same seven C. jejuni loci (as

22 ri (n = 20), C. upsaliensis (n = 78), and C. helveticus (n = 9) isolates, representing both clinical

23 zae, Saccharomyces cerevisiae, Lactobacillus helveticus) on the immunoreactivity, physicochemical and

24 L. helveticus revealed the most abundant reduction in terms

25 ication of the HU protein biomarker for a C. helveticus strain, whose hup gene was not sequenced, but

26 incorporation of putative probiotic - the L. helveticus, to ferment cream prior to butter production

27 N-deoxyribosyltransferase from Lactobacillus helveticus was determined by X-ray crystallography.

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