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L. paracasei IMPC2.1 may be a chemoprophylactic in gastrointestinal cells. [33] Gastrointestinal cells are susceptible to apoptosis and cell growth from both heat-killed and viable IMPC2.1 strains. [1] Lc. paracasei 8700:2 has been isolated from healthy human gastrointestinal mucosa and human feces. [16]
Lacticaseibacillus manihotivorans (Morlon-Guyot et al. 1998) Zheng et al. 2020; Lacticaseibacillus nasuensis (Cai et al. 2012) Zheng et al. 2020; Lacticaseibacillus pantheris (Liu and Dong 2002) Zheng et al. 2020; Lacticaseibacillus paracasei (Collins et al. 1989) Zheng et al. 2020; Lacticaseibacillus porcinae (Nguyen et al. 2013) Zheng et al ...
Lacticaseibacillus casei (Orla-Jensen 1916) Zheng et al. 2020. Lactobacillus casei subsp. pseudoplantarum Abo-Elnaga and Kandler 1965 (Approved Lists 1980) was not adjusted by Zheng, but remains valid. It is, however, phylogenomically problematic: the type strain is classified by ATCC, JCM, and BCCM as L. paracasei subsp. paracasei. [9 ...
In its proposed rule, the FDA would require manufacturers to test a sample of each batch of a talc-containing cosmetic product for asbestos by using methods such as polarized light and ...
Raw samples nationwide will now be collected and shared with the U.S. Department of Agriculture in order to test for bird flu, according to a new federal order issued by the agency on Friday. The ...
Minoru Shirota (代田 稔, Shirota Minoru, April 23, 1899 – March 10, 1982) was a Japanese microbiologist. In the 1930 Shirota identified a strain of lactic acid bacteria that is part of normal gut flora that he originally called Lactobacillus casei Shirota, which appeared to help contain the growth of harmful bacteria in the gut.
The recalled chips include Lay's Classic Potato Chips, in flexible 13 oz. (368.5 grams) bags with UPC code 28400 31041, a "Guaranteed Fresh" date of 11 Feb 2025, and one of either two ...
Yakult's ingredients are water, skimmed milk, glucose-fructose syrup, sucrose, natural flavors , and live Lacticaseibacillus casei Shirota bacteria. [1] [2] The strain was originally classified as being Lactobacillus casei. [1] Yakult is prepared by adding glucose to skimmed milk and heating the mixture at 90 to 95 °C for about 30 minutes ...