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01/2013
Purpose: To determine whether L. pentosus KCA1 can be used to create a new probiotic yogurt and the organism’s duration of survival when stored at 4 °C.... 
Probiotics | Health benefit | Yogurt | Lactobacillus pentosus KCA1
Web Resource
Food Control, ISSN 0956-7135, 11/2013, Volume 34, Issue 1, pp. 96 - 105
This study assesses the technological characteristics and the dominance in brines of four selected potential probiotic Lactobacillus pentosus strains during... 
Probiotic | Lactobacillus pentosus | Tableolives | Multifunctional starter | RAPD-PCR | Fermentation
Journal Article
LWT, ISSN 0023-6438, 07/2019, Volume 109, pp. 153 - 162
In this study, the survival and growth of seven probiotic strains isolated from Aloreña green table olives in the presence of vegetable-based edible oils... 
Lactobacillus pentosus | Probiotics | Sub-lethal stress | Vegetable edible oils | qRT-PCR
Journal Article
Frontiers in Microbiology, ISSN 1664-302X, 10/2016, Volume 7, pp. 1583 - 1583
A collection of 31 strains isolated from naturally fermented Aloreña green table olives were screened in depth in the present study for their probiotic... 
Gut survival | Aloreña table olives | Functional and technological properties | Lactobacillus pentosus | Probiotics | gut survival
Journal Article
Journal of Chinese Institute of Food Science and Technology, ISSN 1009-7848, 03/2015, Volume 15, Issue 3, pp. 201 - 206
Journal Article
Food Microbiology, ISSN 0740-0020, 05/2012, Volume 30, Issue 1, pp. 253 - 259
A new starter culture consisting of two Lactobacillus pentosus strains was developed and successfully used for Spanish-style green olive fermentations in an... 
Starter culture | Lactobacillus pentosus | Lactic acid bacteria | Olive fermentation
Journal Article
Fish and Shellfish Immunology, ISSN 1050-4648, 09/2019, Volume 92, pp. 119 - 124
Our previous work showed that HC-2 has high antibacterial and adhesion activity, and as a probiotic could improve the nutrients and immunomodulatory effects in... 
Probiotic | Surface proteins | Litopenaeus vannamei | Lactobacillus pentosus HC-2 | Phosphatases | Analysis | Lectins | Marine biology | Superoxide | Lipase | Gene expression | Lysozyme | Lithium compounds | Protein binding | Index Medicus
Journal Article
Bioresource Technology, ISSN 0960-8524, 09/2019, Volume 288, pp. 121540 - 121540
Since xylose is the second most abundant sugar in lignocellulose, using microorganisms able to metabolize it into bio-based chemicals like lactic acid is an... 
Xylose | Low-pH tolerance | Lactobacillus pentosus | Lactic acid | Adaptive laboratory evolution | ENERGY & FUELS | TOLERANCE | PERFORMANCE | ETHANOL-PRODUCTION | SACCHAROMYCES-CEREVISIAE | EXPLODED WHEAT-STRAW | AGRICULTURAL ENGINEERING | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | ADAPTATION | FERMENTATION | MICROBIAL-PRODUCTION | LIGNOCELLULOSE | ADAPTIVE EVOLUTION
Journal Article
Journal of Pharmaceutical Sciences, ISSN 0022-3549, 07/2019, Volume 108, Issue 7, pp. 2296 - 2304
Journal Article
Food Research International, ISSN 0963-9969, 09/2018, Volume 111, pp. 58 - 66
We analyzed the adhesion capacity to mucus of 31  strains isolated from naturally fermented Aloreña green table olives using an immobilized mucin model. On the... 
Lactobacillus pentosus | Probiotics | Proteomics | qRT-PCR | Biomarkers | Mucus | Adhesion | KEY PROTEINS | FOOD SCIENCE & TECHNOLOGY | MOONLIGHTING PROTEINS | SURFACE | FERMENTATION | GREEN TABLE OLIVES | PLANTARUM | MICROBIAL-POPULATIONS | BIFIDOBACTERIUM | BIOFILM FORMATION | HUMAN PLASMINOGEN | Proteins | Phosphates | Heat shock proteins | Genetic transcription | Analysis | Genes
Journal Article
by Woo, JY and Gu, W and Kim, KA and Jang, SE and Han, MJ and Kim, DH
ANAEROBE, ISSN 1075-9964, 06/2014, Volume 27, pp. 22 - 26
Aging is associated with Alzheimer's disease (AD), cardiovascular disease and cancer. Oxidative stress is considered as a major factor that accelerates the... 
OXIDATIVE STRESS | ACID | Memory | ALZHEIMERS-DISEASE | Inflammaging | PROBIOTICS | SCOPOLAMINE | MICROBIOLOGY | Lactobacillus pentosus var. plantarum C29 | PROTECTS | RECOMMENDATIONS | HYPOTHESIS | NEUROGENESIS | MICE | D-Galactose
Journal Article
Journal Article
Journal of Microbiology and Biotechnology, ISSN 1017-7825, 2017, Volume 27, Issue 11, p. 1961
Lespedeza cuneata G. Don is a traditional herb that has been associated with multiple biological activities. In this study, we investigated the... 
Lactobacillus pentosus | antiaging activity | Lespedeza cuneata G. Don | fermentation | antioxidative activity
Journal Article
공업화학, ISSN 1225-0112, 2017, Volume 28, Issue 6, p. 696
본 연구에서는 마가목 가지 비발효 추출물과 발효균주 Lactobacillus pentosus를 이용하여 발효시킨 발효 추출물에 대하여 항산화 및 MMPs 발현 억제 효과를 조사하고 유효 성분을 분석하였다. 마가목 가지 비발효 추출물과 발효 추출물의 자유 라디칼 소거... 
Sorbus commixta twig | Lactobacillus pentosus | antioxidant | MMPs | fermentation
Journal Article
Food Control, ISSN 0956-7135, 03/2017, Volume 73, pp. 1514 - 1521
This study investigates the effects of , , and inoculation on -nitrosoamine formation in and the quality characteristics of Harbin dry sausage. The results... 
Lactobacillus pentosus | Lactobacillus sake | Lactobacillus curvatus | Physicochemical property | N-Nnitrosoamines | Harbin dry sausage | VOLATILE | FERMENTED SAUSAGE | LIPID OXIDATION | FOOD SCIENCE & TECHNOLOGY | MEAT-PRODUCTS | NITROSAMINES | LACTIC-ACID BACTERIA | BIOGENIC-AMINES | STARTER CULTURES | BEEF | NITRITE | Fermentation | Nitrosoamines
Journal Article
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