BACKGROUND Free radicals are connected with the increased risk of certain diseases, especially cancers. There is some scientific evidence that antioxidant-rich diet may inhibit the negative impact of free radicals. The aim of the present study was to analyse the antioxidant capacity of the selected commercial natural and flavoured fermented milks offered in Poland, derived from different produc...

BACKGROUND In the dairy industry, probiotic strains of Bifidobacterium are introduced into the composition of traditional starter cultures intended for the production of fermented foods, or sometimes are the sole microflora responsible for the fermentation process. In order to be able to reach the intestines alive and fulfil their beneficial role, probiotic strains must be able to withstand the...

Indigenous fermented milk products contain microbiota composed of technologically important species and strains which are gradually getting lost with new technologies. We investigated the microbial diversity inamabere amaruranu, a traditionally fermented milk product from Kenya. Sixteen samples of the product from different containers were obtained. One hundred and twenty isolates of lactic aci...

In this study, ethanol extracts from 2-day fermented black soybean milk (FBE) by immobilized Rhizopus oligosporus NTU5 have been evaluated for both antioxidant and cytotoxic activities. The results reveal that a 2-day FBE had strong 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging effect (76 %). The extracts were further fractionated by silica gel column chromatography and an unknown compound, F...

Milk fermentation by lactic acid bacteria both enhances its nutritional value and provides probiotic strains to correct the intestinal microflora. Here, we show comparative analysis of milk fermented with new strain, Lactiplantibacillus plantarum AG10, isolated from silage industrial strain Lactobacillus delbrukii subs. bulgaricus. While acidification during L. AG10 was lower compared bulgaricu...

Lactobacillus helveticus BGRA43 isolated from human intestines shows antimicrobial activity against foodborne pathogens and during fermentation in milk releases peptides with demonstrated anti-inflammatory properties. In this study, it was found that strain BGRA43 exhibits antimicrobial activity against human pathogens Yersinia enterocolitica, Shigella sonnei, S. flexneri and Streptococcus pneu...

Lactobacillus helveticus is one of the species of lactic acid bacteria (LAB) most commonly used in the production of fermented milk beverages and some types of hard cheese. The versatile nature of this bacterium is based on its highly efficient proteolytic system consisting of cell-envelope proteinases (CEPs), transport system and intracellular peptidases. Besides use of L. helveticus in cheese...

The gut microbiota (GM) consists of resident commensals and transient microbes conveyed by the diet but little is known about the role of the latter on GM homeostasis. Here we show, by a conjunction of quantitative metagenomics, in silico genome reconstruction and metabolic modeling, that consumption of a fermented milk product containing dairy starters and Bifidobacterium animalis potentiates ...

Lactic acid bacteria are widely used in the manufacture of fermented milk products, such as cheeses, sour cream butter, yoghurt and fermented milk beverages. These microorganisms may also be applied to the production of fermented meat products and silage. We may easily cultivate lactic acid bacteria in milk. However, it is a laborious work to preserve the organisms in liquid state because viabi...