Search results for "Lactobacillus"
showing 10 items of 353 documents
Production of functional probiotic, prebiotic, and synbiotic ice creams
2010
In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin in combination. In addition to microbial counts, pH, acidity, and physical and functional properties of the ice creams were evaluated. The experimental ice creams preserved the probiotic bacteria and had counts of viable lactic acid bacteria, after frozen storage that met the minimum required to achieve probiotic effects. Moreover; most of the ice creams show…
Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets
2020
The aim of this study was to evaluate the influence of fermented with a newly isolated lactic acid bacteria (LAB) strains combination (Lactobacillus plantarum LUHS122, Lactobacillus casei LUHS210, Lactobacillus farraginis LUHS206, Pediococcus acidilactici LUHS29, Lactobacillus plantarum LUHS135 and Lactobacillus uvarum LUHS245) feed on non-vaccinated (NV) and vaccinated with Circovac porcine circovirus type 2 vaccine (QI09AA07, CEVA-PHYLAXIA Co. Ltd. Szá
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
2007
Aims: The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS) cheese-making for technological and flavour formation abilities in a model cheese system. Methods and Results: Twelve LAB were studied for the ability to grow at 10 and 45°C, to coagulate and acidify both reconstituted skim milk and ewe's milk. Moreover, the capacity of the strains to generate aroma compounds was evaluated in a model cheese system at 30- and 60-day ripening. Flavour compounds were screened by sensory analysis and throughout gas chromatography (GC)–mass spectrometry (MS). Most of the strains were able to grow both at 10 an…
Amelioration of Chemotherapy-Induced Intestinal Mucositis by Orally Administered Probiotics in a Mouse Model
2015
Background and Aims Intestinal mucositis is a frequently encountered side effect in oncology patients undergoing chemotherapy. No well-established or up to date therapeutic strategies are available. To study a novel way to alleviate mucositis, we investigate the effects and safety of probiotic supplementation in ameliorating 5-FU-induced intestinal mucositis in a mouse model. Methods Seventy-two mice were injected saline or 5-Fluorouracil (5-FU) intraperitoneally daily. Mice were either orally administrated daily saline, probiotic suspension of Lactobacillus casei variety rhamnosus (Lcr35) or Lactobacillus acidophilus and Bifidobacterium bifidum (LaBi). Diarrhea score, pro-inflammatory cyto…
Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Şalgam: A black…
2021
NaCl is utilized in Salgam at 1-2% (w/w). The aim of this study was to reduce the NaCl content by addition of different concentrations of KCl and CaCl2 during production and evaluate their effects on quality. An innovation in production process was also employed, specifically dough extraction and use of the resulting liquid as a starter inoculum. Lactic acid bacteria (LAB) species (13) were identified using a combined approach of (RAPD)-PCR and 16S rRNA gene sequencing. Lactobacillus paracasei and Lactobacillus plantarum were dominant, but Leuconostoc mesenteroides subsp. jonggajibkimchii, Lactococcus lactis subsp. cremoris, Lactobacillus coryniformis subsp. coryniformis, Lactobacillus para…
A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening
2008
The lactic acid populations of 2 seasonal Puzzone di Moena cheeses made from winter and summer raw cow's milk were characterized at different ripening times. Lactic acid bacteria (LAB) were isolated on selective media and subjected to genetic typing and identification. The species most frequently found during ripening were Lactobacillus paracasei ssp. paracasei, Lactobacillus plantarum, and Pediococcus pentosaceus. The different strains recognized by random amplification of polymorphic DNA-PCR were characterized for their acidifying and proteolytic activities to select nonstarter LAB to be used as secondary adjunct cultures (SAC). For each of the 3 above species, a strain showing weak acidi…
Extension of Tosela cheese shelf-life using non-starter lactic acid bacteria
2011
Six strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows’ milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk medium. Lb. paracasei NdP78 and NdP88 and S. macedonicus NdP1 and PB14-1 showed an interesting acidifying capacity and were further characterised for growth in UHT milk and production of antimicrobial compounds. Lb. paracasei NdP78 and S. macedonicus NdP1 grew more than 2 log cycles in 6 h. Lb. paracasei NdP78 was also found to produce a bacteriocin-like inhibitory substance (BLIS) …
Assessment of Benefits and Risks of Probiotics in Processed Cereal-based Baby Foods Lactobacillus Paracasei ssp. Paracasei F19
2021
The Norwegian Scientific Committee for Food Safety (VKM) has appointed an ad hoc-group of experts to answer a request from the Norwegian Food Safety Authority regarding benefit and risk assessment of Lactobacillus paracasei ssp. paracasei F19 (F19) in processed cerealbased baby foods intended for small children 1-3 years. This assessment is based on the literature provided by the notifier as well as that found by a MEDLINE search. 
 
 A notification regarding two products of processed cereal-based baby foods (hereafter called cereals), intended for small children and supplemented with the bacterium F19 initiated this work.
 
 A daily supply of a monoculture of a partic…
Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory tr…
2014
Abstract This work investigated on the effects of selected starters and of probiotic strains on the evolution of microbiota, on trend of volatile compounds and on the final sensorial traits of green table olives. The olives, belonging to Giarraffa and Grossa di Spagna cultivars, were processed according to Sicilian traditional method and the following samples were obtained: (1) un-inoculated spontaneous olives, control; (2) olives inoculated with probiotic Lactobacillus rhamnosus H25; (3) olives inoculated with commercial probiotic L. rhamnosus GG; (4) olives inoculated with Lactobacillus plantarum GC3 plus Lactobacillus paracasei BS21; and (5) olives inoculated with L. plantarum GC3 plus L…