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Uuringud (inglise keeles)

OM-X®, a Fermented Vegetables Extract, Facilitates Muscle Endurance Capacity in Swimming Exercise Mice

Fermented vegetable and fruit extract (OM-X®) stimulates murine gastrointestinal tract cells and RAW264.7 cells in vitro and regulates liver gene expression in vivo

OM-X®, fermented vegetables extract suppresses the type I allergy

Evaluation of therapeutic properties of fermented vegetables extract (OM-X) in the model of colitis induced by Citrobacter rodentium in mice

Complete sequence analysis of two cryptic plasmids from Bifidobacterium kashiwanohense JCM 15439 (type strain) isolated from healthy infant feces

Safety and tolerability of Dr Ohhira’s OM-X Capsules in healthy volunteers

Immunomodulatory effects of heat-killed Enterococcus faecalis TH10 on murine macrophage cells.

Identification of 3-phenyllactic acid as a possible antibacterial substance produced by Enterococcus faecalis TH10.

Effects of fermentation product of herbs by lactic acid bacteria against phytopathogenic filamentous fungi and the growth of host plants.

The influences of lactic acid bacteria (OM-X) on bone structure.

Purification of anti Escherichia coli O-157 components produced by Enterococcus faecalis TH10, an isolate from Malaysian fermented food, temph.

The influences on the VO2max of athlete with taking lactic acid bacteria (OM-X).

Antimicrobial activity against methicillin-resistant Staphylococcus aureus in the culture broth of Enterococcus faecalis TH10, an isolate from Malaysian fermentation food, Temph.

Effect of cultural conditions on the fumarate metabolism in Lactobacillus delbrueckii.

Screening for lactic acid bacteria transforming fumarate to L-malate and some properties of selected strains.

Distribution and biochemical properties of lactic acid bacteria from traditional fermented foods in Southeast Asia.

Distribution of lactic acid bacteria from traditional fermented foods in Southeast Asia.

Biochemical properties of lactic acid bacteria from traditional fermented foods in Southeast Asia. 2. Protein hydrolysis and aroma production of lactic acid bacteria from traditional fermented foods in Southeast Asia.

Isolation and identification of lactic acid bacteria from traditional fermented sauce in Southeast Asia. 

Biochemical properties of lactic acid bacteria from traditional fermented foods in Southeast Asia. 1. Salt-, acid-, heat-tolerance and acid-production of lactic acid bacteria from traditional fermented foods in Southeast Asia.

Identification of lactic acid bacteria isolated from traditional side-dish fermented foods in Southeast Asia.

The isolation of lactic acid bacteria from traditional side-dish fermented foods in Southeast Asia.

The isolation and identification of lactic acid bacteria from traditional alcoholic drink in Southeast Asia.

The traditional fermented foods and their microflora in Southeast Asia.

The isolation and identification of lactic acid bacteria from naturally fermented wild plants and fruits.

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