Improving the stability of a probiotic product with Lactiplantibacillus plantarum 299v by introducing flow pack bags

Adhesion of the probiotic bacterium Lactobacillus plantarum 299v onto the gut mucosa in critically ill patients: a randomised open trial

INTRODUCTION To achieve any possible positive effect on the intestinal mucosa cells it is important that probiotics adhere tightly onto the intestinal mucosa. It has been shown in healthy volunteers that Lactobacillus plantarum 299v (Lp 299v) (DSM 9843), a probiotic bacterium, given orally in a fermented oatmeal formula adheres onto the intestinal mucosa, but whether this also occurs in critica...

A prospective randomised study of the probiotic Lactobacillus plantarum 299V on indices of gut barrier function in elective surgical patients.

BACKGROUND Bacterial translocation occurs in surgical patients and may predispose to postoperative septic morbidity. Many factors are thought to influence the prevalence of bacterial translocation, one of which is the composition of the gut microflora. The aim of this prospective and randomised study was to assess the effect of the probiotic Lactobacillus plantarum 299v on the incidence of bact...

Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies.

BACKGROUND The available literature does not provide data on the application of probiotic strains in mushroom processing. The aim of the study was to evaluate the potential to use the L. plantarum 299v strain with documented probiotic properties in the process of lactic fermentation of button mushroom fruiting bodies (Agaricus bisporus). METHODS Fresh button mushroom fruiting bodies and cultu...

On Lactobacillus plantarum 299v, Bacterial Translocation and Intestinal Permeability

Effect of Storage in the Fortified Probiotic Corn Flakes Prepared by L. plantarum and L. reuteri

Background and Objectives: Nowadays corn flakes are the most common form of breakfast cereals however, their vitamins are declined during the baking process. In this research, production of fortified corn flakes by Lactobacillus plantarum and L. reuteri, as well as incorporation of oat and malt fiber as prebiotics have been studied. Materials and Methods: Plackett-Burman statistical design was...