COMMERCIAL PROBIOTIC LACTOBACILLUS SP. CULTURES (LB. PARACASEI, LB. CASEI AND LB. ACIDOPHILUS) IN FERMENTED DRINKS MADE FROM GOAT’S MILK

Antibacterial effect of the adhering human Lactobacillus acidophilus strain LB.

The spent culture supernatant of the human Lactobacillus acidophilus strain LB produces an antibacterial activity against a wide range of gram-negative and gram-positive pathogens. It decreased the in vitro viability of Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, Shigella flexneri, Escherichia coli, Klebsiella pneumoniae, Bacillus cereus, Pseudomonas aeruginosa, and E...

Purification of Buchnericin LB Produced by Lactobacillus buchneri LB

Buchnericin LB produced by Lactobacillus buchneri LB was purified to homogeneity by a rapid and simple three-step purification procedure including freeze drying, silicic acid adsorption/desorption and cation-exchange chromatography. After the silicic acid and cation-exchange chromatography steps, the activity of buchnericin LB was recovered by 85 and 25%, and its purity increased about 111 and ...

Cloning strategies for heterologous expression of the bacteriocin enterocin A by Lactobacillussakei Lb790, Lb. plantarum NC8 and Lb. casei CECT475

BACKGROUND Bacteriocins produced by lactic acid bacteria (LAB) attract considerable interest as natural and nontoxic food preservatives and as therapeutics whereas the bacteriocin-producing LAB are considered potential probiotics for food, human and veterinary applications, and in the animal production field. Within LAB the lactobacilli are increasingly used as starter cultures for food preserv...

CLASSIFICATION UNCLASSIFIED lb RESTRICTIVE MARKINGS

The Effects of Origanum Vulgare on The Growth of Lactobacillus Casei and Lactobacillus Paracasei in Probiotic Milk

The objective of this study ware to investigate the effects of different doses of Origanum vulgare on the growth of Lactobacillus casei and Lactobacillus paracasei (separated from Iranian dairy products) in milk produced at one step. The product was then examined in terms of pH, acidity and microbe counting during incubator setting period. In the milk samples with Lactobacillus casei, the contr...