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 ...

The lactic acid bacteria (LAB) are an industrially important group of probiotic organisms that play an important role in human health by inhibiting harmful and pathogen bacteria growth, boosting immune function, and increasing resistance to infection.  This study aimed to isolate, identify, and biologically characterize probiotic LAB strains from Iranian traditional dairy products. A ...

During the past twenty years, the trend of dairy food manufacturers has been to incorporate probiotic bacteria into some fermented and non fermented dairy products. This is primarily due to potential health benefits attributed to their consumption [1]. Lactobacillus acidophilus is involved in the production of many fermented milk products with claimed probiotic value such as reduction of lactos...

Inflammatory bowel diseases (IBD) constitute a growing concern in western countries. They coincide with gut microbiota dysbiosis, including loss of immunomodulatory bacteria. Accordingly, probiotic products containing selected bacterial strains mitigate IBD. Selected Propionibacterium freudenreichii display promising modulatory properties and prevent colitis animal models. Dairy matrices protec...

BACKGROUND In the dairy industry, probiotic strains of Bifidobacterium are introduced into the composition of traditional starter cultures intended for the production of fermented foods, or sometimes are the sole microflora responsible for the fermentation process. In order to be able to reach the intestines alive and fulfil their beneficial role, probiotic strains must be able to withstand the...

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products major and most popular probiotic carriers. At present, there is growing demand for non-dairy products. Both fermented non-fermented plant-based food becoming highly appealing to both consumers worldwide. Non-dairy matrices such as fruits, vegetables...

The aim of this study was to determine physicochemical, microbial properties and antioxidant activity of fermented camel milk (Chal) and introduce it as a functional food. The protein content of the samples was determined using Kjeldahl method and total dry matter using oven drying method. The amount of fat content with Gerber method and pH was measured using a pH meter. Antioxidant activity wa...

BACKGROUND Diabetes is a global health problem in the world. Probiotic food has anti-diabetic property. The aim of this trial was to determine the effect of probiotic fermented milk (kefir) on glucose and lipid profile control in patients with type 2 diabetes mellitus. METHODS This randomized double-blind placebo-controlled clinical trial was conducted on 60 diabetic patients aged 35 to 65 ye...