background: the prangos ferulacea (pf)–yogurt is a traditional food in iran. this study investigated the effects of pf on the microbial, physicochemical and sensory properties of probiotic yoghurt. methods: pasteurized low fat milk was heated up to 85°c, cooled to 40°c, and then mixed with conventional and lactobacillus casei starter cultures incubated at 37°c until ph decreased to 4.6. then, t...

The present study was designed to examine the effects of Lactobacillus plantaraum and L. paracasei on the growth and aflatoxin-producing ability of Aspergillus parasiticus. In these experiments, direct and indirect interactions of two different probiotic lactobacilli with A. parasiticus was examined.A co-culture system which supported both fungal growth and probiotic bacteria showed the inhibit...

Probiotic foods are defined as “foods containing live microorganisms, which actively enhance health of consumers by improving the balance of microflora in the gut when ingested live in sufficient numbers” (Fuller, 1992; Shah, 2004). In terms of the growth and viability of probiotic bacteria in retail products, fermented milks are excellent vehicles for the transfer of selected strains to humans...

because of inhibitory effect, selected probiotic lactobacilli may be used as biological preservative, so, the aim of this study was to present some data on lactobacillus as probiotic bacteria. lactic acid bacteria were isolated from sausage. each isolate of lactobacillus species was identified by biochemical tests and comparing their sugar fermentation pattern. antibacterial activities were don...

In recent years, the probiotic bacteria, as the food additives, have been introduced into numerous foods, of which the dairy products especially yoghurt has played an important role in carrying these bacteria (such as B. bifidum and L. acidophilus). The purpose of this study, determine the effects of different ziziphora Clinopodioides (50, 100 and 150 micrograms), in two passages after and befo...

Live microorganisms, have beneficial effects on their host’s health, are called as probiotics. There are various possible sources to isolate these bacteria. The most important criterion is being human origin for human applications. In this study; human milk is used as isolation source because of constructive effects on neonates’ health. It is thought that lactic acid bacteria consisted in breas...

Mycotoxins present in fodders may evoke health problems of animals and people. The data published by FAO in 2001 show that 25% of raw materials are contaminated with mycotoxins, while their type and concentration are to a great extent dependable on the climatic zone. Biological detoxification of mycotoxins by the use of microorganisms is one of the well-known strategies for the management of my...

Introduction The potential application of probiotics for oral health has recently attracted the attention of several teams of researchers. Although clinical studies have been conducted, the results to date could not safely suggest that probiotics could be useful in preventing and treating oral infections, including dental caries, periodontal disease and halitosis. This study aimed to review the...

Lactobacilli, like the other gut commensal bacteria, are well known for their use in poultry nutrition and for their probiotic properties. However, little is known about their interaction with the gastro-intestinal tract when administered in vivo. To specifically monitor the passage of lactobacilli after administered in hatchery, Lactobacillus plantarum was transformed with the recombinant vect...