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l fermentum atcc 23271  (ATCC)


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    Structured Review

    ATCC l fermentum atcc 23271
    L Fermentum Atcc 23271, supplied by ATCC, used in various techniques. Bioz Stars score: 95/100, based on 62 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/l+fermentum/Lactobacillus+fermentum+Beijerinck/pm41886233-198-7-9
    Average 95 stars, based on 62 article reviews
    l fermentum atcc 23271 - by Bioz Stars, 2026-10
    95/100 stars

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    Related Articles

    Activity Assay:

    Article Title: Influence of solvents on the extraction efficiency and biological activity of marbled eel mucus.
    Article Snippet: The antibacterial activity of the bacterial strains was determined by the multi-concentration dilution method as described by Hadacek and Greger (2000) at the Department of Applied Biochemistry, Institute of Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam. .. Antibacterial activity of 3 strains of Gram (-) bacterias: S. enterica, E. coli (ATCC 25922), P. aeruginosa (ATCC 15442); 3 strains of Gram (+): S. aureus (ATCC 13709), B. subtillis (ATCC 6633), L. fermentum (N4); and one fungal strain: Candida albicans (ATCC 10231) evaluated through minimum inhibitory concentration (MIC) values and have done at the laboratories, Institute of Biotechnology, Hanoi. ..

    Article Title: Influence of solvents on the extraction efficiency and biological activity of marbled eel mucus
    Article Snippet: The antibacterial activity of the bacterial strains was determined by the multi-concentration dilution method as described by Hadacek and Greger ( ) at the Department of Applied Biochemistry, Institute of Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam. .. Antibacterial activity of 3 strains of Gram (-) bacterias: S. enterica , E. coli (ATCC 25922), P. aeruginosa (ATCC 15442); 3 strains of Gram (+): S. aureus (ATCC 13709), B. subtillis (ATCC 6633), L. fermentum (N4); and one fungal strain: Candida albicans (ATCC 10231) evaluated through minimum inhibitory concentration (MIC) values and have done at the laboratories, Institute of Biotechnology, Hanoi. ..

    Concentration Assay:

    Article Title: Influence of solvents on the extraction efficiency and biological activity of marbled eel mucus.
    Article Snippet: The antibacterial activity of the bacterial strains was determined by the multi-concentration dilution method as described by Hadacek and Greger (2000) at the Department of Applied Biochemistry, Institute of Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam. .. Antibacterial activity of 3 strains of Gram (-) bacterias: S. enterica, E. coli (ATCC 25922), P. aeruginosa (ATCC 15442); 3 strains of Gram (+): S. aureus (ATCC 13709), B. subtillis (ATCC 6633), L. fermentum (N4); and one fungal strain: Candida albicans (ATCC 10231) evaluated through minimum inhibitory concentration (MIC) values and have done at the laboratories, Institute of Biotechnology, Hanoi. ..

    Article Title: Influence of solvents on the extraction efficiency and biological activity of marbled eel mucus
    Article Snippet: The antibacterial activity of the bacterial strains was determined by the multi-concentration dilution method as described by Hadacek and Greger ( ) at the Department of Applied Biochemistry, Institute of Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam. .. Antibacterial activity of 3 strains of Gram (-) bacterias: S. enterica , E. coli (ATCC 25922), P. aeruginosa (ATCC 15442); 3 strains of Gram (+): S. aureus (ATCC 13709), B. subtillis (ATCC 6633), L. fermentum (N4); and one fungal strain: Candida albicans (ATCC 10231) evaluated through minimum inhibitory concentration (MIC) values and have done at the laboratories, Institute of Biotechnology, Hanoi. ..

    Bacteria:

    Article Title: Anti-aflatoxigenic effect of Lactobacillus rhamnosus and its synbiotic combination of chitosan/ZnO in milk.
    Article Snippet: .. Different lactic acid bacteria, such as L. fermentum, L. plantarum, and L. rhamnosus ATCC 7469, are commonly utilized nowadays for fermentation, especially milk fermentation (Santiago-López et al. 2018). ..

    In Vitro:

    Article Title: Safety evaluation of Limosilactobacillus fermentum PS150 for use as a commercial psychobiotic.
    Article Snippet: This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record.. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article.. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

    In Vivo:

    Article Title: Safety evaluation of Limosilactobacillus fermentum PS150 for use as a commercial psychobiotic.
    Article Snippet: This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record.. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article.. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

    other:

    Article Title: Uric Acid-Reducing Potential of Limosilactobacillus Fermentum FOSU YHD19: A Comprehensive Genomic and Phenotypic Study.
    Article Snippet: metabolic syndromes [2–4].. Current management strategies for HUA predominantly rely on xanthine oxidase inhibitors like allopurinol and febuxostat and dietary purine restriction.. However, long-term drug use is associated with renal and gastrointestinal risks, while dietary compliance remains low due to the pervasive presence of high-purine ingredients in contemporary processed foods [5, 6].



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