Lactobacillus

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Lactobacillus

[¦lak·tō·bə′sil·əs]
(microbiology)
Lactic acid bacteria, the single genus of the family Lactobacillaceae; found in dairy products, meat products, fruits, beer, wine, and other food products.
References in periodicals archive ?
Tellez A, Corredig M, Brovko LY, Griffiths MW (2010) Characterization of immuneactive peptides obtained from milk fermented by Lactobacillus helveticus. J.
Developing a functional dairy product: from research on lactobacillus helveticus to industrial application of Cardi-04[TM] in novel antihypertensive drinking yoghurts.
Two types of bacteria are involved in the fermentation: Propionibacterium (PAB) and lactic acid bacteria (LAB), especially Lactobacillus helveticus and Lactobacillus delbrueckii subsp.
Para la obtencion de estos productos se utilizan microorganismos (Saccharomyces cerevisiae, Candida pelliculosa, Lactobacillus helveticus, Streptococcus thermophilus y Kluyveromyces fragilis) [9, 13, 15] que son capaces de consumir los nutrientes del suero, principalmente la lactosa, disminuyendo asi su potencial contaminante, al mismo tiempo que se obtienen productos utiles.
(2009) evaluated the proteolytic activity of whey and whey supplemented with whey protein concentrate (WPC) fermented by Lactobacillus helveticus NCDC 292 (1 per cent, 37[degrees]C/48 h) under in vitro conditions.
* The combination of Lactobacillus helveticus R0052 and Bifidobacterium longurn R0175 was specifically developed with mental health in mind.
b) Lactobacillus helveticus, 360 mg EPA / 540 mg DHA, soy isoflavones and salt restriction;
Johnson-Henry, et al., "Surface-Layer Protein Extracts from Lactobacillus helveticus Inhibit Enterohaemorrhagic Escherichia coli O157:H7 Adhesion to Epithelial Cells," Cell.
In a placebo-controlled trial involving hypertensive patients, 8 weeks of consuming sour milk fermented by Lactobacillus helveticus and Saccharomyces cerevisiae resulted in significant reductions in both systolic and diastolic blood pressure [20].
Characterization and purification of helveticin J and evidence for a chromosomally determined bacteriocin produced by Lactobacillus helveticus 481.