File Name: lactic acid bacteria and bifidobacteria current progress in advanced research .zip
Six lactic acid bacteria LAB , isolated from the intestinal tract of the longevous population, were prominent for their strong bacteriostatic ability. In this study, the adhesion properties of the six strains were determined in vitro to explore their potential to be used as probiotics. The hydrophobicity and aggregation activity were firstly detected and were varied from
Lactobacillales are an order of gram-positive , low-GC , acid-tolerant, generally nonsporulating, nonrespiring , either rod-shaped bacilli or spherical cocci bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation , giving them the common name lactic acid bacteria LAB. Production of lactic acid has linked LAB with food fermentations , as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe GRAS status, due to their ubiquitous appearance in food and their contribution to the healthy microbiota of animal and human mucosal surfaces. All but Sporolactobacillus are members of Lactobacillales.
The purpose of this study was to establish the probiotic potential of lactic acid bacteria LAB starter cultures, Lb. The cultures were examined for tolerance to acid and bile salts, bile salt hydrolase BSH activity, antibiotic susceptibility, biogenic amine production, mucin degradation, hydrophobicity, auto-aggregation, adherence to the ileum, coaggregation, and antimicrobial properties against selected pathogenic species. All isolates lacked mucolytic activity. The candidate and reference microorganisms were resistant to 10 of 21 and 5 of 21 antibiotics, respectively. The isolates exhibited hydrophobic, auto-aggregation and coaggregation properties. These three properties were exhibited more by the reference than the potential probiotics.
Lactic Acid Bacteria and Bifidobacteria. Current Progress in Advanced Research. Floch, Martin H., MD. Author Information.
Identification and classification of beneficial microbes is of the highest significance in food science and related industries. Conventional phenotypic approaches pose many challenges, and they may misidentify a target, limiting their use.
Elaine E. Vaughan, Hans G. While lactic acid bacteria and bifidobacteria have been scientifically important for over a century, many of these are marketed today as probiotics and have become a valuable and rapidly expanding sector of the food market that is leading functional foods in many countries. In addition, their use as vectors for delivery of molecules with therapeutic value to the host via the intestinal tract is being studied. This review focuses on molecular approaches for the investigation of the diversity of lactic acid bacteria and bifidobacteria in the human intestine, as well as tracking of probiotic bacteria within this complex ecosystem.
She turned to see what was holding her in place. And from the looks of it, the Soviet authorities in Moscow estimated that they should prepare to receive and process a total of 4 million former Red Army soldiers and civilian deportees. Did she know how he blamed himself.
Lactic acid bacteria LAB and bifidobacteria are amongst the most important groups of microorganisms used in the food industry. For example, LAB are used in the production of fermented products, such as yoghurts, cheese and pickled vegetables. Both LAB and bifidobacteria are also thought to have health-promoting abilities and many are used as probiotics for the prevention, alleviation and treatment of intestinal disorders in humans and animals. In this comprehensive book, expert international authors review the most recent cutting-edge research in these areas. Topics include: Lactobacillus genomics; Bifidobacterium gene manipulation technologies; metabolism of human milk oligosaccharides in bifidobacteria; proton-motive metabolic cycles; oxidative stress and oxygen metabolism; Bifidobacterium response to O 2 ; bile acid stress in LAB and bifidobacteria; protein structure quality control; bacteriocin classification and diversity; lactococcal bacteriocins; lactobacilli bacteriocins; other bacteriocins; production of optically pure lactic acid; antihypertensive metabolites from LAB; the anti- H.
Consumer interest in healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand of biofunctional dairy foods. A number of commercial sources sell synthetic formulations of bioactive substances for use as dietary supplements. However, the bioactive-enrichment of health-oriented foods by naturally occurring microorganisms during dairy fermentation is in increased demand. While participating in milk fermentation, lactic acid bacteria can be exploited in situ as microbial sources for naturally enriching dairy products with a broad range of bioactive components that may cover different health aspects. Several of these bioactive metabolites are industrially and economically important, as they are claimed to exert diverse health-promoting activities on the consumer, such as anti-hypertensive, anti-inflammatory, and anti-diabetic, anti-oxidative, immune-modulatory, anti-cholesterolemic, or microbiome modulation.
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