Production of organic acids from fermentation of mannitol, fructooligosaccharide and inulin by a cholesterol removing Lactobacillus acidophilus strain

Production of mannitol from inulin by simultaneous enzymatic saccharification and fermentation with Lactobacillus intermedius NRRL B-3693

The production of mannitol by Lactobacillus intermedius NRRL B-3693 using inulin as a substrate was investigated at pH 5.0 and 37 ◦C. The bacterium produced mannitol (106.2± 0.3 g l−1) from dilute acid hydrolyzate (pH 2.0, 121 ◦C, 15 min) of inulin (150 g l−1) in 34 h. It also produced mannitol from inulin by simultaneous saccharification and fermentation (SSF) at pH 5.0 and 37 ◦C using inulina...

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 ...

Functional and comparative genomic analyses of an operon involved in fructooligosaccharide utilization by Lactobacillus acidophilus.

Lactobacillus acidophilus is a probiotic organism that displays the ability to use prebiotic compounds such as fructooligosaccharides (FOS), which stimulate the growth of beneficial commensals in the gastrointestinal tract. However, little is known about the mechanisms and genes involved in FOS utilization by Lactobacillus species. Analysis of the L. acidophilus NCFM genome revealed an msm locu...

Survival of Probiotics in Synbiotic Apple Juice During Refrigeration and Subsequent Exposure to Simulated Gastro-Intestinal Conditions

The aim of this work was to produce synbiotic apple juice and investigate the survival of Lactobacillus acidophilus and Lactobacillus plantarum in apple juice during the refrigerated storage (4 °C) for 42 days and then the ability of the mentioned probiotic bacteria in gastrointestinal tolerance under gastrointestinal tract conditions, with simulated gastric and bile juices. Eight-...