Effect of Bacillus sp. DU-106 fermentation on Dendrobium officinale polysaccharide: Structure and immunoregulatory activities.
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DOI: 10.1016/j.ijbiomac.2019.05.203
Abstract: In this study, a novel lactic acid probiotic named Bacillus sp. DU-106 was introduced to ferment Dendrobium officinale (D. officinale) polysaccharides, and the effects of such process on the structure and immunostimulatory activity of D.… read more here.
Keywords: dendrobium officinale; fermentation; officinale polysaccharide; bacillus 106 ... See more keywords
Effects of inactivated bacillus sp. DU-106 on high-fat diet-induced obesity and the gut–liver axis
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DOI: 10.1093/ijfood/vvaf028
Abstract: Probiotics are often utilized for disease prevention, but the study of inactivated probiotics is still in its infancy. This study investigated the impact of both live and inactivated Bacillus sp. DU-106 on obesity-related liver lipid… read more here.
Keywords: gut liver; bacillus 106; liver axis; inactivated bacillus ... See more keywords
Genomic Characterization and Probiotic Potency of Bacillus sp. DU-106, a Highly Effective Producer of L-Lactic Acid Isolated From Fermented Yogurt
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DOI: 10.3389/fmicb.2018.02216
Abstract: Bacillus sp. DU-106, a newly isolated member of Bacillus cereus group, exhibits the predominant ability to produce L-lactic acid. The probiotic potency of test strain revealed its survivability at acidic pH, bile salts and viability… read more here.
Keywords: genomic characterization; probiotic potency; lactic acid; bacillus 106 ... See more keywords