This study investigated the survival of free and microencapsulated probiotic bacteria in orange and apple juices. Eight different strains of probiotic bacteria were used in this study including Lactobacillus rhamnosus, Bifidobacterium longum, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, B. lactis type Bi-04 and B. lactis type Bi-07. The free or microencapsulated probiotic bacteria...

A.C. Freitas 7 A.E. Pintado 7 M.E. Pintado 7 F.X. Malcata (Y) Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal Abstract Four species of bacteria (Enterococcus faecium and Enterococcus faecalis, Lactobacillus plantarum and Lactobacillus paracasei) and three species of yeasts (Debaryomyces hansenii, Yarrowia lipo...

The aim of this study was to examine the effect of heat-killed Lactobacillus paracasei NFRI 7415 on kidney and bone in mice fed an ethanol-containing diet with stress. Eight-week-old Cril  :  CD1 mice were fed a control diet (CD), an alcohol diet (AD) (35.8% of total energy from ethanol), or an alcohol diet containing 20% heat-killed Lb. paracasei NFRI 7415 (107 CFU/g) (LD) for 4 weeks. Mice in...

A total of 34 lactic acid bacteria isolates from 4 different Brazilian kefir grains were identified and characterized among a group of 150 isolates, using the ability to tolerate acidic pH and resistance to bile salts as restrictive criteria for probiotic potential. All isolates were identified by amplified ribosomal DNA restriction analysis and 16S rDNA sequencing of representative amplicons. ...

Recent studies have shown that the microbiota during early years of an individual’s life is affected by mode release childbirth, differing between caesarean section and newborns born vaginally. Here we reported selection nomadic lactobacilli for development a multi-strain probiotic gel to promote lactobacilli-dominated vaginal in pregnant women establish proper eubiosis new-born. Lactobacilli, ...

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...

Koumiss is a traditional fermented dairy product in Inner Mongolia pastoral areas, which deeply loved by the local people; however, there has been little research on characteristics of probiotics. This study comprehensively explored properties potential probiotics koumiss, combining vitro assays and whole-genome sequencing. The biochemical identification phylogenetic tree results showed that br...

acrylamide as a possible carcinogenic compound is known to produce in heated carbohydrate-rich food such as bread. in this study, the effect of the fermentation process by four lactic acid bacteria (lab) and yeaston an industrial scale, was studied on acrylamide reduction in bread. results showed that the flour specifications and the kind of microorganisms in the fermentation process are import...

The use of synbiotics as health promoters is still poorly defined, and human intervention studies are scarce. This study was designed to evaluate the effects of a commercialized synbiotic product containing Lactobacillus acidophilus La5, Bifidobacterium animalis ssp. lactis Bb-12, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus paracasei ssp. paracasei, Streptococcus thermophilus, and ...

This study aimed to isolate and characterize viable lactic acid bacteria (LAB) from the most popular in Bulgaria fermented milk products. Different samples from home-made cheeses, yoghurt and katak, from ecological regions of Stara Planina, Rila and Rodopi mountains were collected. A total of 25 LAB cultures (coci and rods) were isolated and polyphasic taxonomic characterization was performed. ...