The microbiologic flora of the intestine of the breast-fed infant is characterized by the predominance of Lactobacillus bifidus. Investigations of the factors responsible for the establishment of this organism in the intestine of the nursling have been hampered by the lack of suitable isolation and cultivation procedures. Recently Norris et al. (1950) described a semisynthetic medium, supplemen...

Serious infections due to lactobacilli have been rarely reported [1, 2]. The most common clinical syndromes are endocarditis and sepsis arising from localized infection. Recently we published the first case of pneumonia caused by Lactobacillus sp [3]. To date only two other cases of pleuropulmonary infection have been published [4]; an empyema and a pneumonia with a concomitant non-related lact...

BACKGROUND Gut lactobacilli can affect the metabolic functions of healthy humans. We tested whether a 1500 kcal/d diet supplemented with cheese containing the probiotic Lactobacillus plantarum TENSIA (Deutsche Sammlung für Mikroorganismen, DSM 21380) could reduce some symptoms of metabolic syndrome in Russian adults with obesity and hypertension. METHODS In this 3-week, randomized, double-bli...

Nowadays, there is an 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 sou...

Background: Identification of the dominant lactic acid bacteria involved in the production of traditional cheese in Semnan could be the initiative to protect national genetic resources and produce industrial cheese with desirable texture and organoleptic characteristics similar to traditional cheeses. The present study aimed to determine the biochemical, physiological, and phenotypic properties...

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...

CHARACTERISTICS OF THE SPECIES Lactobacillus paracasei is a Gram-positive, non-spore forming, homofermentative rod that is a common inhabitant of the human intestinal tract (1,2). L. paracasei strains are also found naturally in fermented vegetables, milk and meat. Strains of this species are used in many food products, including traditional fermented milks and cheese. Selected strains of this ...

Beneficial bacteria, often used as probiotics, play efficient role in providing protection against pathogenic microorganisms in humans. Probiotic bacteria like many Lactobacillus sp. (L. acidophilus, L. casei etc.), Bafidobacterium sp. Streptococcus thermophiles, Bacillus coagulans, etc. are beneficial and nowadays are used as supportive therapeutics. Even Lactobacillus is highlighted for showi...

Three cheese samples containing L. casei formulated with milk fat (C1), shortening oil (SH1), and cocoa butter substitute (SU1) other three acidophilus (C2), (SH2), (SU2) were prepared. Cheese evaluated for their chemical composition, pH, viable counts of during storage 30 days before after in vitro digestion. pH values gradually decreased over time (milk fat-based had the highest values). Resu...