Functional foods containing probiotic bacteria are consumed worldwide. According to the Food and Drug Administration (FDA), probiotics living microorganisms that contribute host’s overall health when provided in adequate amounts. Fermented dairy products, especially yogurt other dairy-based good substrates for delivery. However, recently, consumers have begun seek alternatives due lactose intol...

Moderately halophilic bacteria are widely distributed in many kinds of fermented foods: for example, strains of Jeotgalibacillus alimentarius were found in jeotgal in Korea (Yoon et al., 2001), Lentibacillus juripiscarius and Lentibacillus halophilus, Tetragenococcus halophilus and T. muriaticus in Thai fi sh sauce (Namwong et al., 2005; Tanasupawat et al., 2006; Thongsanit et al., 2002), Bacil...

Soybean provides health benefits such as reducing cardiovascular disease, reducing menopausal symptoms, weight loss, arthritis, diabetes, osteoporosis and brain function. It contains phytochemicals such as isoflavones, saponins and phytosterols that promote health benefits. Soy food products are perceived as healthy food and are considered an important part of the diet. More than 50% consumers ...

Lactic acid bacteria (LAB) are a heterogeneous group of bacteria widely distributed in nature. These bacteria are found in gastrointestinal (GI) and urogenital tract of humans and animals; they are present on plant material, in milk and meat, and numerous fermented foods. Lactic acid bacteria have been associated with traditional dairy products, cereals, vegetable and meat fermented foods, due ...

Probiotics are derived from traditional fermented foods, from beneficial commensals or from the environment. They act through diverse mechanisms affecting the composition or function of the commensal microbiota and by altering host epithelial and immunological responses. Certain probiotic interventions have shown promise in selected clinical conditions where aberrant microbiota have been report...

The diversity of Bacillus species isolated from the fermented soup condiment okpehe in Nigeria was studied using a combination of phenotypic and genotypic methods. Fifty strains presumptively characterized as Bacillus spp. using the API 50 CHB test were further identified by PCR of randomly amplified polymorphic DNA (RAPD) and by amplified ribosomal DNA restriction analysis (ARDRA) genotyping m...

INTRODUCTION Lactobacillus is believed to be beneficial in human health, thus the search for isolation and identification of friendly human bacteria from traditional fermented foods is important in medicine. One of the dairy products, traditional cheese as a highly-consumed dairy product could be a valuable source of these friendly edible germs. METHODS In this research, home-made cheese from...