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Live in Science

  • Live & Upcoming Episodes (13)
  • Critical Design: Practical Applications

    in Psychology

    Please join us for discussion cocnerningn practical applications of critical design theory.

  • Pandemic or Epidemic?

    in Medicine

    In recent months, our podcast has shared first hand information in regards to the effects of the coronavirus. Our case studies continues to track the pandemic, and to help our audience(s) to protect themselves from the virus. Our medical experts will assist our listeners as to what to look for and how to cope with these uncertainties.

  • Lactobacillus Helveticus Freeze Dried Powder

    in Science

    Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L. helveticus is used in conjunction with a Propionibacterium culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.
    https://probiotic.creative-enzymes.com/lactobacillus-helveticus-freeze-dried-powder-item-39.html

  • Lactobacillus Paracasei Freeze Dried Powder

    in Science

    Lactobacillus paracasei (commonly abbreviated as L. paracasei) is a gram-positive, facultatively heterofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and probiotics. L. paracasei is a bacterium that operates by commensalism. It is commonly found in many human habitats such as human intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products. https://probiotic.creative-enzymes.com/lactobacillus-paracasei-freeze-dried-powder-item-40.html

  • Lactobacillus Plantarum Freeze Dried Powder

    in Science

    Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in many fermented food products as well as anaerobic plant matter. It is also present in saliva (from which it was first isolated). L. plantarum is Gram positive, bacilli shaped bacterium. L. plantarum cells are rods with rounded ends, straight, generally 0.9–1.2 μm wide and 3–8 μm long, occurring singly, in pairs or in short chains. L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species. It is estimated to grow between pH 3.4 and 8.8. Lactobacillus plantarum can grow in the temperature range 12 °C to 40 °C.

  • Lactobacillus Reuteri Freeze Dried Powder

    in Science

    Lactobacillus reuteri is a Gram-positive bacterium that naturally inhabits the gut of mammals and birds, as well it can be also found in the natural environments like the fermented foods, meet, dairy products. It can grow in both oxygen residual or not, can grow better at the aerobic condition, even can survive in the Nitrogen Dioxide condition. https://probiotic.creative-enzymes.com/lactobacillus-reuteri-freeze-dried-powder-item-42.html

  • Lactobacillus Rhamnosus Freeze Dried Powder

    in Science

    Lactobacillus rhamnosus is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a species of its own. It is a short Gram-positive heterofermentative facultative anaerobic non-spore-forming rod that often appears in chains. Some strains of L. rhamnosus bacteria are being used as probiotics, and are particularly useful in treating female-related infections, most particularly very difficult to treat cases of bacterial vaginosis (or "BV"). The Lactobacillus rhamnosus and L. reuteri species are most commonly found in the healthy female genito-urinary tract and are most helpful to supplement in order to regain control over dysbiotic bacterial overgrowth during an active infection. L. rhamnosus sometimes is used in yogurt and dairy products such as fermented and unpasteurized milk and semi-hard cheese. https://probiotic.creative-enzymes.com/lactobacillus-rhamnosus-freeze-dried-powder-item-43.html

  • Lactobacillus Salivarius Freeze Dried Powder

    in Science

    Lactobacillus salivarius is a probiotic bacteria species that has been found to live in the gastrointestinal tract and exert a range of therapeutic properties including suppression of pathogenic bacteria. https://probiotic.creative-enzymes.com/lactobacillus-salivarius-freeze-dried-powder-item-44.html

  • Lactococcus Lactis Freeze Dried Powder

    in Science

    Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. https://probiotic.creative-enzymes.com/lactococcus-lactis-freeze-dried-powder-item-45.html

  • Leuconostoc Mesenteries Freeze Dried Powder

    in Science

    L. mesenteries is a bacterial species sometimes associated with fermentation. It is a type of bacteria that focuses on gastrointestinal and immune health. https://probiotic.creative-enzymes.com/leuconostoc-mesenteries-freeze-dried-powder-item-46.html