Influence of Fermentation Medium Composition on Physicochemical Surface Properties of Lactobacillus acidophilus

Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera

Nowadays, in many developed societies, consumer health awareness towards the role of food in human health and nutrition has been considerably increased. Regarding the biological role of food components on human health, consumers are interested in consuming food products with an improved functionality. Non-dairy probiotic drinks are considered as functional foods. The purpose of this study is to...

Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG

BACKGROUND The surface properties of probiotic bacteria influence to a large extent their interactions within the gut ecosystem. There is limited amount of information on the effect of the production process on the surface properties of probiotic lactobacilli in relation to the mechanisms of their adhesion to the gastrointestinal mucosa. The aim of this work was to investigate the effect of the...

Influence of Lactobacillus acidophilus inoculum on gnotobiotic and conventional pigs.

Fermentation of Vegetable Juices by Lactobacillus Acidophilus LA-5

Fermentation of Tomato Juice by Cell Immobilized Lactobacillus acidophilus

INTRODUCTION Probiotics are beneficial microorganisms. When ingested on a regular basis, probiotics can improve overall health, balance the microflora of the intestinal tract, enhance immune system function, and assist in the absorption of vitamins and minerals [1]. The most commonly consumed probiotics are lactic acid bacteria (LAB) including Lactobacillus acidophilus, Lactobacillus plantarum ...