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Showing results for L. malakauskas
Your search for L. Balakauskas retrieved no results
Indigenous Lactococcus lactis with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese.
Mileriene J, Serniene L, Kondrotiene K, Santarmaki V, Kourkoutas Y, Vasiliauskaite A, Lauciene L, Malakauskas M. Mileriene J, et al. Foods. 2022 Apr 30;11(9):1311. doi: 10.3390/foods11091311. Foods. 2022. PMID: 35564034 Free PMC article.
Symbiotic cheese represents a rising trend in the global market. The viability of L. lactis cells was assessed in the cheeses during storage at 4 C for 14 days and the effect of the added enriched raisins on physicochemical parameters, microbiological characteristics, and …
Symbiotic cheese represents a rising trend in the global market. The viability of L. lactis cells was assessed in the cheeses during …
Whole-Genome Sequence of Lactococcus lactis Subsp. lactis LL16 Confirms Safety, Probiotic Potential, and Reveals Functional Traits.
Mileriene J, Aksomaitiene J, Kondrotiene K, Asledottir T, Vegarud GE, Serniene L, Malakauskas M. Mileriene J, et al. Microorganisms. 2023 Apr 15;11(4):1034. doi: 10.3390/microorganisms11041034. Microorganisms. 2023. PMID: 37110457 Free PMC article.
One region in the L. lactis LL16 genome was identified as type III polyketide synthases (T3PKS) to produce putative bacteriocins lactococcin B, and enterolysin A. ...These findings demonstrate a variety of positive features that support the use of L. lactis LL16 in …
One region in the L. lactis LL16 genome was identified as type III polyketide synthases (T3PKS) to produce putative bacteriocins lact …
Evaluation of Fresh Cheese Quality Prepared with Newly Isolated Nisin Z-Producing Lactococcus lactis Bacteria.
Kondrotienė K, Kašėtienė N, Kaškonienė V, Stankevičius M, Kaškonas P, Šernienė L, Bimbiraitė-Survilienė K, Malakauskas M, Maruška A. Kondrotienė K, et al. Probiotics Antimicrob Proteins. 2019 Jun;11(2):713-722. doi: 10.1007/s12602-018-9450-7. Probiotics Antimicrob Proteins. 2019. PMID: 30027473
Study showed that tested bacteria are suitable for the manufacturing of fresh cheese and possible application for fresh cheese biopreservation, as pathogenic bacteria did not grow during 4 days (96 h); chemometric analysis revealed that L. lactis strain LL56 was the most s …
Study showed that tested bacteria are suitable for the manufacturing of fresh cheese and possible application for fresh cheese biopreservati …
IL-5 and GM-CSF, but Not IL-3, Promote the Proliferative Properties of Inflammatory-like and Lung Resident-like Eosinophils in the Blood of Asthma Patients.
Palacionyte J, Januskevicius A, Vasyle E, Rimkunas A, Bajoriuniene I, Miliauskas S, Malakauskas K. Palacionyte J, et al. Cells. 2022 Nov 28;11(23):3804. doi: 10.3390/cells11233804. Cells. 2022. PMID: 36497064 Free PMC article.
The subtyping of eosinophils was based on magnetic bead-conjugated antibodies against L-selectin. Preactivation by eosinophilopoetins was performed by incubating eosinophil subtypes with IL-3, IL-5, and GM-CSF, and individual combined cell cultures were prepared with airwa …
The subtyping of eosinophils was based on magnetic bead-conjugated antibodies against L-selectin. Preactivation by eosinophilopoetins …
Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement.
Vasiliauskaite A, Mileriene J, Songisepp E, Rud I, Muizniece-Brasava S, Ciprovica I, Axelsson L, Lutter L, Aleksandrovas E, Tammsaar E, Salomskiene J, Serniene L, Malakauskas M. Vasiliauskaite A, et al. Foods. 2022 Oct 25;11(21):3353. doi: 10.3390/foods11213353. Foods. 2022. PMID: 36359966 Free PMC article.
The coating significantly improved appearance and slowed down discolouration of cheese by preserving moisture during prolonged storage. The immobilisation of L. helveticus cells into the coating had no negative effect on their viability throughout 14 days of storage at 4 C …
The coating significantly improved appearance and slowed down discolouration of cheese by preserving moisture during prolonged storage. The …
23 results