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in children with Mycoplasma pneumoniae infection. J Asthma 2009,46(3):265–269.PubMedCrossRef Competing interests The authors declare that they have no competing interest. Authors’ contributions ZMC and JY created the concept and design of this study. Compound C nmr SXL and XJL performed the experiments. Trichostatin A YSW participated in sample diagnosis and collection. SXL and YSW were responsible for the bioinformatic analysis and statistical analysis.

SXL, ZMC and JY drafted, revised and edited the manuscript. SGS revised and edited the manuscript. All authors read and approved the final manuscript.”
“Background Lactobacillus rhamnosus is a facultatively heterofermentative Lactic Acid Bacterium (LAB) frequently encountered in many dairy products, where it can be added as a probiotic microorganism or can be naturally present arising from raw milk. LAB may play different roles in Selleck Selonsertib cheese manufacture: some species participate in the

fermentation process and contribute to acid production acting as starter LAB (SLAB), whereas others, called non-starter LAB (NSLAB), are mainly implicated in the maturation process. In particular, L. rhamnosus plays a significant role during ripening, leading to the formation of flavor [1, 2] and, for this reason, members of this species are generally recognized as NSLAB. It is noteworthy that NSLAB generally have a high tolerance to hostile environments, such as those with high salt concentration, low moisture, 4.9-5.3 pH values, low temperatures and deficiency of nutrients [3–5]. Moreover, several studies have reported that in long-ripened cheese varieties, NSLAB populations Interleukin-2 receptor dominate during aging after SLAB decline due to autolysis [6, 7]. Increasing by about four to five orders of magnitude within a few months, NSLAB can have a major impact in determining curd maturation and final characteristics of cheese [5]. In particular, L. rhamnosus has been shown to become dominant within NSLAB population in several cheeses, including Parmigiano Reggiano (PR) [8, 9]. It persists throughout the whole time of PR cheese ripening (1 to 20 months) and this implies its capacity to adapt to changing environmental conditions [10]. Notably, different L.