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, 50 (3), 1134-6

Probiotic Mechanism of Lactobacillus Gasseri OLL2716 Strain Against Helicobacter Pylori

Probiotic Mechanism of Lactobacillus Gasseri OLL2716 Strain Against Helicobacter Pylori

Shigeru Fujimura et al. J Clin Microbiol.

Figures

Fig 1
Fig 1
Coccoid conversion of H. pylori strains caused by L. gasseri OLL2716 or dl-lactic acid. (A) H. pylori ATCC 43504. (B) L. gasseri OLL2716. L. gasseri OLL2716 was added to H. pylori on agar plates and cocultured for 24 h (C) and 48 h (D). Coccoid conversion of H. pylori was observed after coculture for 24 h (C), and after 48 h, the number of coccoids decreased (D). Either 0.1% (0.9 g/liter) (E) or 1% (9 g/liter) (F) dl-lactic acid was added to H. pylori cultured on agar plates, and coccoid conversion of H. pylori was observed (E). However, reduction of the size and number of H. pylori organisms was observed with 9% lactic acid (F). Magnification, ×5,000. Bar, 2 μm.
Fig 2
Fig 2
Quantities of dl-lactic acid produced by Lactobacillus gasseri OLL2716 and other Lactobacillus species.

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