Introduction: Probiotics are nonpathogen living microorganisms which express beneficial effects on host, when are administered in adequate amounts. Traditional dairy products are regarded as good sources of probiotics. Present study aims to isolate Lactic Acid Bacteria (LAB) from Siahmezgi cheese, a traditional cheese produced in the north of Iran, and to evaluate their probiotic potential for ...

Assume T is superstable and small. Using the multiplicity rankM we find locally modular types in the same manner as U -rank considerations yield regular types. We define local versions of M-rank, which also yield meager types. 0. Introduction. Throughout, T is superstable, small, and we work in C = C. In [Ne1] we defined the multiplicity rank M and proved that M has additivity properties simila...

The prevalence of different resistance genes was investigated in lactobacilli of human and dairy origin by PCR. The presence of erm, van, tet, and cat-TC genes were determined in 16 raw milk, 15 cream, 10 yogurt, 50 hand-made cheese, and 20 industrially produced white-cheese samples of dairy origin and 16 mouth, 32 fecal, and 36 vaginal samples from different subjects of human origin. Lactobaci...

Post mortem or even normal changes during life occurring in major gut bacterial populations are not known. We investigated Bacteroides sp., Bifidobacterium sp., Clostridium leptum, Clostridium coccoides, Streptococcus sp., Lactobacillus sp. and Enterobacteriacaea ratios in 7 fecal samples from healthy volunteers and in 61 autopsies rectum and cecum samples and studied the effect of post mortem ...

Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in th...

We used a cultivation-independent, clone library-based 16S rRNA gene sequence analysis to identify bacterial communities present during traditional fermentation in sour cassava starch, cachaça and cheese production in Brazil. Partial 16S rRNA gene clone sequences from sour cassava starch samples collected on day five of the fermentation process indicated that Leuconostoc citreum was the most pr...

A total of 59 Lactobacillus isolates were isolated from 5 different fresh water fish such as Cat fish ( Clarias orientalis) , Hari fish (Anguilla sp), Rohu fish ( Labeo rohita), Jillabe fish (Oreochromis sp) and Gende fish ( Punitus carnaticus). Among the 59 isolates only 4 Lactobacillus isolates were selected for further study. Based on morphological and biochemical characteristics, the isolat...

In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were...

the proline-rich β-casein was digested in vitro with trypsin, and the oligopeptides producedwere then isolated by rp-hplc and subsequently identified by amino acid analysis and ion massspectrometry. the peptide fractions from the complete digestion were then treated with purified x-prolyldipeptidyl peptidase (x-pdp) extracted from lactobacillus casei ssp. casei llg. two bitter peptides (f53-97a...