The aim of the study was to assess antioxidant potential goat’s milk and whey from fermented with selected bacteria strains kefir grain (L. plantarum, L. fermentum, rhamnosus acidophilus) regard cow’s same strains. assessment made by ABTS, DPPH, TPC FRAP methods. work also assessed metabolic activity tested lactic acid using measurement electrical impedance changes in growing medium. highest va...

l-Lactate dehydrogenases can reduce alpha-keto carboxylic acids asymmetrically and generally have a broad substrate spectrum. dehydrogenase gene (LF-l-LDH0845) with reducing activity towards 3,4-dihydroxyphenylpyruvate phenylpyruvate was obtained from Lactobacillus fermentum JN248. To change the specificity of LDH0845 improve its catalytic large substrates, site-directed mutation Tyr221 perform...

The lactic acid bacterial (LAB) community dynamics of two wheat and two spelt sourdough fermentations that were daily back-slopped were monitored during a period of 10 days by hybridizing time-related RNA samples, representing the metatranscriptome, to an LAB functional gene microarray. To indicate the species present in each hybridized sample, annotation information for the 2,269 oligonucleoti...

Urogenital infections afflict an estimated one billion people each year. The size of this problem and the increased prevalence of multi-drug resistant pathogens make it imperative that alternative remedies be found. A randomized, placebo-controlled trial of 64 healthy women given daily oral capsules of Lactobacillus rhamnosus GR-1 and Lactobacillus fermentum RC-14 for 60 days showed no adverse ...

Examination of the culture fluids from a number of strains of oral streptococci and latobacilli has shown the presence of an erythrocyte-sensitizing antigen with the properties of lipoteichoic acid. The antigen was isolated from the culture fluids of Lactobacillus casei and Lactobacillus fermentum and characterized chemically and serologically, For other strains, serological evidence for the pr...

BACKGROUND: Staphylococcal foodborne intoxication is the most common cause of foodborne illnesses by Staphylococcus aureus strains and most are caused by the enterotoxins of S. aureus. Staphylococcal enterotoxin A (SEA) is the most frequently responsible for staphylococcal food poisoning outbreaks. From a food safety and human health point of view, lactic acid bacteria (LAB) may provide a promi...

Reemerging infections occur due to resistant bacteria. Such infections create restrictions for clinicians and microbiologists in drug selection. Such problems demand new strategies for solution. Use of bacteriocins for this purpose may be fruitful. In the present research work, the inhibitory effects of bactericins on cephalosporin resistant Escherichia coli are used as model system for the con...

Biosurfactants produced by Lactobacillus fermentum RC-14, L. rhamnosus GR-1 and 36, and L. casei Shirota were found to contain proteins that bind to both collagen types III and VI, as determined by surface-enhanced laser desorption/ionization (SELDI)-time of flight mass spectrometry. Both collagen types III and VI immobilized on SELDI preactivated ProteinChip arrays detected several different s...

The aim of this study is to assess the preventive effects of Lactobacillus fermentum HY01 (LF-HY01) to dextran sulfate sodium induced-colitis. We observed the ratio of colon weight to its length, colon pathological changes, and the concentrations of pro-inflammatory factors (IFN-γ, IL-12, TNFα, and IL-6) in serum. We also took account of the protein levels of IκBα, NF-κB p65, iNOS, and COX-2, a...