Lactic acid bacteria are widely used in industrial food fermentations, contributing to flavour, texture and preservation of the fermented products. Here we describe recent advances in the development of controlled gene expression systems, which allow the regulated overproduction of any desirable protein by lactic acid bacteria. Some systems benefit from the fact that the expression vectors, mar...

Kombucha is sweetened black tea that is fermented by a symbiosis of bacteria and yeast embedded within a cellulose membrane. It is considered a health drink in many countries because it is a rich source of vitamins and may have other health benefits. It has previously been reported that adding lactic acid bacteria (Lactobacillus) strains to kombucha can enhance its biological functions, but in ...

The lactic acid bacteria (LAB) involved during the spontaneous fermentation of cereals (maize,millet, sorghum) for the production of indigenous foods (‘akamu’, ‘kunu-zaki’) were quantified and identified. The lactic acid bacteria counts varied during the fermentation of the cereals while the titratable acidity (TTA) increased with reduction in pH. Identification of isolates using API 50CHL syst...

Sourdough starter cultures are rich sources of endogenous lactic acid bacteria. The extended shelf lives of sourdough breads are attributed to a large array of organic acids and low-molecular-weight metabolites produced during the fermentation process. Different species belonging to the lactic acid bacteria group of microorganisms, mainly Lactobacillus and Leuconostoc, are increasingly gaining ...

lactobacillus strains are a major part of the probiotics, microflora of the intestine and of fermented dairy products, and are found in a variety of environments. the aim of this study was to find out the ability of bile and acid tolerance and antibacterial properties of the twenty eight isolates of three group lactobacilli namely lactobacillus plantarum, lactobacillus casei and lactobacillus d...

Probiotics are live cultures of microbes; often lactic acid bacteria, but also some other species, which when fed to animals, improve their health and growth through altering the intestinal microbial balance. In the present research, healthy chickens’ gastrointestinal (GI) tracts were screened for the presence of lactic acid bacteria with probiotic properties. The probiotic properties of the is...