ABSTRACT: Acidophilus milk after preparation, with the defined characteristics of pH, titratable acidity and viable counts of Lb. acidophilus, was kept at the refrigerator (5 °C) and changes of above mentioned parameters were evaluated during 21 days at 7-day intervals. The obtained results showed that the titratable acidity of product significantly (p≤0.05) increased over storage period, demon...

Plantaricin EF and JK are both two-peptide bacteriocins produced by Lactobacillus plantarum C11. The mechanism of plantaricin EF and JK action was studied on L. plantarum 965 cells. Both plantaricins form pores in the membranes of target cells and dissipate the transmembrane electrical potential (Deltapsi) and pH gradient (DeltapH). The plantaricin EF pores efficiently conduct small monovalent ...

The quantification of exogenous lactobacilli in faecal samples is frequently required for the evaluation of the intestinal colonization by probiotic bacteria. In this study, a selective and differential medium, designated LPSM, was developed for the culture of exogenous Lactobacillus plantarum. In quantitative assays, LPSM showed a sensitivity similar to those of enriched and Lactobacillus-adap...

The species of Lactobacillus are widely present in many natural environments that areimportant in fermented processes. Among these species some belong to the lactic acid bacteria group that areuseful in fermented food. One of the species of lactobacilli group such as L. plantarum provides health benefits,but their identification is one of the main issue. In order to proceed with this project, c...

In the present study 114 lactic acid bacteria strains, isolated from raw mare milks pastoral areas for ethnic minorities in northwest China, were screened probiotic traits, and their characteristics compared with those of Lactobacillus rhamnosus GG, a commercial strain. Among strains identified, most common species was Pediococcus pentosaceus (n = 52), followed by Leuconostoc lactis 35), helvet...

In this study, sourdough breads were made using Lactiplantibacillus plantarum starter isolated from traditional sourdoughs. The main objective of study was the effect green tea powder extracts (0.25%, 0.50%, 0.75% and 1.0%) on added bread. dynamic rheological properties doughs determined. Bread production carried out then texture analysis, specific volume, color DPPH total phenolic analysis per...

Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B (L. plantarum) as a starter culture. Two separate treatments were carried out probiotic (P) and probiotic and prebiotic (PP) added. In both treatments, oatmeal...

Lactobacillus plantarum is a species of considerable industrial and medical interest. To date, the lack of reliable molecular methods for definite identification at strain level has hindered studies of the population biology of this organism. Here, a multilocus sequence typing (MLST) system for this organism is described, which exploits the genetic variation present in six housekeeping loci to ...

Guo l.-d., Yang l.-J., Huo G.-Ch. (2011): Cholesterol removal by Lactobacillus plantarum isolated from homemade fermented cream in Inner Mongolia of China. Czech J. Food Sci., 29: 219–225. A total of 38 strains were initially isolated from Jiaoke, a homemade traditional fermented cream, which was sourced from Inner Mongolia, China, and 6 strains were selected after screening, which was based on...

The concentrations of gamma-aminobutyric acid (GABA) in 22 Italian cheese varieties that differ in several technological traits markedly varied from 0.26 to 391 mg kg(-1). Presumptive lactic acid bacteria were isolated from each cheese variety (total of 440 isolates) and screened for the capacity to synthesize GABA. Only 61 isolates showed this activity and were identified by partial sequencing...