N early a century ago, Elie Metchnikoff of the Pasteur Institute in Paris proposed that lactic bacteria in fermented milk could promote the development of healthy intestinal microbiota. The consumption of probiotic lactic acid bacteria is useful in maintaining gastrointestinal health and has been used to preserve intestinal integrity and mobility and treat diarrheal diseases. Recent evidence fr...

Hydrolysates of cod viscera were tested as an alternative to commonly used complex nitrogen sources (peptones and/or extracts) for the type strains of the lactic acid bacteria Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus casei, Lactobacillus sakei and Pediococcus pentosaceus. Comparative studies with MRS-like media containing different nitrogen sources ...

It is well known that lactic acid bacteria need multiple nutritional requirements for growth. They require numerous amino acids and other growth factors to develop in synthetic media. In this review the amino acid requirements, the effect of L-malic acid and citric acids metabolism on these requirements and the catabolism of amino acids by lactic acid bacteria from wine are discussed, with emph...

Introduction: Salmonella has been significant cause of food poisoning in humans and contaminated eggs and chickens have been thought to be an important source of its infection. The use of Lactic acid bacteria (LAB) has been suggested as an effective strategy to reduce salmonella infection in poultry industry. In this study we tested Lactic acid bacteria isolated from Korean fermented foods for ...

to show that this yeast produces riboflavin, nicotinic acid, biotin, thiamin, pyridoxin, _ and the following growth factors p-amino-benzoic acid and folic acid. In the several extracts of the cultures of this torula, each of the above constituents of vitamin B complex and growth factors was found in sufficient quantity to meet the full requirements of_ lactic acid bacteria. Only pantothenic aci...

The topic of microbial interactions is notable relevance in oenology, being connected with their impact on biodiversity and wine quality. among different couples microorganisms, particular yeasts lactic acid bacteria representative the must/wine consortium, have been tested this study. This interaction’s screening has implemented by means plate assays, using culture medium, grape juice, agar as...

Background: It is believed that the consumption of an adequate amount of live lactic acid bacteria (as probiotic) may improve the health of their host. Many strains of lactic acid bacteria are generally considered to be safe. However, some strains of these bacteria have shown some adverse effects. Objectives: This study aimed to investigate the safety of a new strain of Lactobacillus pentosus ...

abstract: nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. in this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...

In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were...