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saccharomyces var boulardii  (ATCC)


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    ATCC saccharomyces var boulardii
    Saccharomyces Var Boulardii, supplied by ATCC, used in various techniques. Bioz Stars score: 93/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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    Average 93 stars, based on 1 article reviews
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    Adhesion of Salmonella onto yeast cell wall: quantitative and qualitative analysis results.

    Journal: Saudi Journal of Biological Sciences

    Article Title: Anti-salmonella properties of kefir yeast isolates : An in vitro screening for potential infection control

    doi: 10.1016/j.sjbs.2021.09.025

    Figure Lengend Snippet: Adhesion of Salmonella onto yeast cell wall: quantitative and qualitative analysis results.

    Article Snippet: Specifically, Salmonella enterica serovar Arizonae ( S. Arizonae) and Salmonella enterica serovar Typhimurium ( S. Typhimurium) adhesion onto Saccharomyces unisporus ATCC 10612 ( S. unisporus ) and Kluyveromyces lactis var. lactis ATCC 56498 (K. lactis) as well as growth inhibition due to antibacterial metabolites were analyzed in an in vitro experiments in comparison to Saccharomyces boulardii strains { Saccharomyces var boulardii MYA-796 (SB48) and Saccharomyces var boulardii MYA-797 (SB49)}.

    Techniques:

    Adhesion of Salmonella servers onto SB48 cell walls observed using scanning electron microscope. SA = S. Arizonae; ST = S. Typhimurium.

    Journal: Saudi Journal of Biological Sciences

    Article Title: Anti-salmonella properties of kefir yeast isolates : An in vitro screening for potential infection control

    doi: 10.1016/j.sjbs.2021.09.025

    Figure Lengend Snippet: Adhesion of Salmonella servers onto SB48 cell walls observed using scanning electron microscope. SA = S. Arizonae; ST = S. Typhimurium.

    Article Snippet: Specifically, Salmonella enterica serovar Arizonae ( S. Arizonae) and Salmonella enterica serovar Typhimurium ( S. Typhimurium) adhesion onto Saccharomyces unisporus ATCC 10612 ( S. unisporus ) and Kluyveromyces lactis var. lactis ATCC 56498 (K. lactis) as well as growth inhibition due to antibacterial metabolites were analyzed in an in vitro experiments in comparison to Saccharomyces boulardii strains { Saccharomyces var boulardii MYA-796 (SB48) and Saccharomyces var boulardii MYA-797 (SB49)}.

    Techniques: Microscopy

    Analysis of alcohol content in fermented KTM using GC.

    Journal: Saudi Journal of Biological Sciences

    Article Title: Anti-salmonella properties of kefir yeast isolates : An in vitro screening for potential infection control

    doi: 10.1016/j.sjbs.2021.09.025

    Figure Lengend Snippet: Analysis of alcohol content in fermented KTM using GC.

    Article Snippet: Specifically, Salmonella enterica serovar Arizonae ( S. Arizonae) and Salmonella enterica serovar Typhimurium ( S. Typhimurium) adhesion onto Saccharomyces unisporus ATCC 10612 ( S. unisporus ) and Kluyveromyces lactis var. lactis ATCC 56498 (K. lactis) as well as growth inhibition due to antibacterial metabolites were analyzed in an in vitro experiments in comparison to Saccharomyces boulardii strains { Saccharomyces var boulardii MYA-796 (SB48) and Saccharomyces var boulardii MYA-797 (SB49)}.

    Techniques: Concentration Assay

    Shotgun proteomic analysis of yeast fermented KTM.

    Journal: Saudi Journal of Biological Sciences

    Article Title: Anti-salmonella properties of kefir yeast isolates : An in vitro screening for potential infection control

    doi: 10.1016/j.sjbs.2021.09.025

    Figure Lengend Snippet: Shotgun proteomic analysis of yeast fermented KTM.

    Article Snippet: Specifically, Salmonella enterica serovar Arizonae ( S. Arizonae) and Salmonella enterica serovar Typhimurium ( S. Typhimurium) adhesion onto Saccharomyces unisporus ATCC 10612 ( S. unisporus ) and Kluyveromyces lactis var. lactis ATCC 56498 (K. lactis) as well as growth inhibition due to antibacterial metabolites were analyzed in an in vitro experiments in comparison to Saccharomyces boulardii strains { Saccharomyces var boulardii MYA-796 (SB48) and Saccharomyces var boulardii MYA-797 (SB49)}.

    Techniques:

    Journal: Foods

    Article Title: Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs

    doi: 10.3390/foods10092087

    Figure Lengend Snippet: Yeast isolates and reference strains used in this study.

    Article Snippet: Saccharomyces cerevisiae var. boulardii CNCM I-745 , Commercial probiotics’ yeast from Codex (CODEX, Zambon Italia S.r.l., Bresso, Italy).

    Techniques: Isolation

    Dendrogram obtained from unpaired group method with arithmetic average (UPGMA) analysis, using Dice’s coefficient, based on inter-delta profiles of the 10 yeast strains tested, along with the commercial baker’s yeast Zeus IBA, the commercial probiotic S. cerevisiae var. boulardii CNCM I-745 (Collection Nationale de Cultures de Microorganismes, Institut Pasteur, Paris, France) and the two reference strains. The red line indicates the similarity value (98.7%) for separation of biotypes. Standard deviation is shown at each node by a grey bar. Cophenetic correlation is shown at each branch by numbers and coloured dots, ranging between green-yellow-orange-red, according to decreasing values.

    Journal: Foods

    Article Title: Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs

    doi: 10.3390/foods10092087

    Figure Lengend Snippet: Dendrogram obtained from unpaired group method with arithmetic average (UPGMA) analysis, using Dice’s coefficient, based on inter-delta profiles of the 10 yeast strains tested, along with the commercial baker’s yeast Zeus IBA, the commercial probiotic S. cerevisiae var. boulardii CNCM I-745 (Collection Nationale de Cultures de Microorganismes, Institut Pasteur, Paris, France) and the two reference strains. The red line indicates the similarity value (98.7%) for separation of biotypes. Standard deviation is shown at each node by a grey bar. Cophenetic correlation is shown at each branch by numbers and coloured dots, ranging between green-yellow-orange-red, according to decreasing values.

    Article Snippet: Saccharomyces cerevisiae var. boulardii CNCM I-745 , Commercial probiotics’ yeast from Codex (CODEX, Zambon Italia S.r.l., Bresso, Italy).

    Techniques: Standard Deviation