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 ...

Nowadays, there is increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of Lactobacillus are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have received considerable attention as probiotics. The traditional fermented dairy foods as a rich source...

The objective of this article was to review existing literature concerning the effects and mechanisms of action of fermented dairy products on serum cholesterol concentrations. Although not without exception, existing evidence from animal and human studies suggests a moderate cholesterol-lowering action of fermented dairy products. Mechanistically, fermented milk has been shown to cause an incr...

The lactic acid bacterium Lactococcus lactis is widely used for the production of fermented dairy products. Here, we present the draft genome sequences of 24 L. lactis strains isolated from different environments and geographic locations.

MIŽÁKOVÁ A., PIPOVÁ M., TUREK P. (2002): The occurrence of moulds in fermented raw meat products. Czech J. Food Sci., 20: 89–94. The consumption of food contaminated with moulds (microscopic filamentous fungi) and their toxic metabolites results in the development of food-borne mycotoxicosis. The spores of moulds are ubiquitously spread in the environment and can be detected everywhere. In this...

We investigated the effect of a formula containing two different prebiotics (bifidogenic growth stimulator and galacto-oligosaccharide) and fermented milk products on intestinal microbiota and antibody responses to an influenza vaccine in enterally fed elderly in-patients. Patients were administered either formula containing prebiotics and fermented milk products (group F: n = 12, 79.9 ± 9.5 ye...

OBJECTIVES This study aims to analyse the differences, with regard to socio-cultural characteristics and dietary habits, between low and high consumers of yoghurt and other fermented dairy product desserts, and the nutritional significance of these differences. METHODS We analysed the diet of a healthy population (4-65 years), using the 24-hour recall method, on three non-consecutive days. Th...

Mycotoxins a"atoxin B1 (AFB 1 ) and ochratoxin A (OTA) present a common source of contamination of meat products. In this study, the three types of Croatian and Slovenian traditional meat products (n = 18) from the categories of dry-cured products, fermented sausages and dry-cured bacon, were analyzed on the levels of mycotoxins AFB 1 and OTA. After determination of basic chemical composition o...

background and objective: semi-dry fermented sausages were manufactured from beef meat in three types: without starter culture (control), inoculated with lactobacillus casei and inoculated with lactobacillus paracasei. probiotic fermented sausages are safe and healthy meat products, which receive high commercial interest and growing market shares. material and methods: the physico–chemical char...