The probiotic industry faces the challenge of retention of probiotic culture viability as numbers of these cells within their products inevitably decrease over time. In order to retain probiotic viability levels above the therapeutic minimum over the duration of the product's shelf life, various methods have been employed, among which encapsulation has received much interest. In line with explo...

Background/Objectives: To assess the effectiveness and safeness of Lactobacillus reuteri additionally three other probiotics to conventional triple therapy against Heliobacter pylori.Materials Methods: We randomly selected 115 H. pylori positive dyspeptic patients, be treated for 14 days with therapy, without probiotics. Our first group 62 patients received while second 53 were reuteri, casei, ...

Flavonoid-rich extract prepared from Glycyrrhiza glabra has been found to be beneficial in patients with functional dyspepsia and was reported to possess some gut health-promoting properties such as antioxidant, anti-inflammatory and anti-Helicobacter pylori activities. In the present study, the flavonoid-rich extract of Glycyrrhiza glabra was evaluated for its compatibility with probiotic stra...

The determination of the best conditions of preparation of a (tentatively) probiotic starter culture that might be suitable for cheese making composed solely of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki is critical if a consistently reliable acid production is to be achieved, especially because bifidobacteria have stringent requirements for growth. Therefore, we determined whet...

currently, due to their beneficial effects, there is interest in adding prebiotics to food products. thisstudy investigated the effect of the addition of inulin (1% and 2%) on microbial and physico-chemicalproperties of probiotic low fat yogurt manufactured with lactobacillus acidophilus. six experimentalpreparations of yogurt were produced. homogenized, standardized and pasteurized low fat mil...

The outlines of antibiotic resistance of some probiotic microorganisms were studied. This study was conducted with the double purpose of verifying their ability to survive if they are taken simultaneously with an antibiotic therapy and to increase the selective properties of suitable media for the isolation of samples containing mixed bacterial populations. We isolated from commercial dairy and...

Lactic acid bacteria (LAB) is a heterotrophic Gram-positive bacteria which under goes lactic acid fermentations and leads to production of lactic acid as an end product. LAB includes Lactobacillus, Leuconostoc, Pediococcus, Lactococcus and Streptococcus which are grouped together in the family lactobacillaceae. LAB shows numerous antimicrobial activities due to production of antibacterial and a...

background and objectives: dental caries, caused by oral microbial flora, is considered as one of the most common infectious diseases in human. the aim of this study was to determine the effect of short-term consumption of probiotic yogurt containing bifidobacterium lactis on salivary streptococcus mutans and lactobacilli in students with initial stages of dental caries. materials and methods: ...

Received 24 April 2012; Accepted 7 November 2012 ABSTRACT: The “Encyclopedia of Fermented Fresh Milk” has classified Acidophilus and Bifidus milks as Non-traditional fermented milk products. These products contain Lactobacillus acidophilus and Bifidobacterium spp., respectively, that are known as probiotic microoganisms. In this study, some aspects of acidity development, pH measurement and bac...

Previous studies have suggested that probiotic supplements in dairy products may affect the oral microbial ecology, but the effect in orthodontic patients has not previously been reported. The aim of the present study was to examine whether short-term consumption of fruit yogurt containing probiotic bifidobacteria would affect the levels of salivary mutans streptococci and lactobacilli in patie...