Fermented vegetables are typically traditional foods made of fresh vegetables and their juices, which are fermented by beneficial microorganisms. Herein, we applied high-throughput sequencing and culture-dependent technology to describe the diversities of microbiota and identify core microbiota in fermented vegetables from different areas of Hainan Province, and abundant metabolic pathways in t...

The protection level against Salmonella Enteritidis was evaluated in chickens after in ovo treatment with different species of Lactobacillus spp. inoculated into the air cell or by immersion in broth culture. Two hundred forty embryonated eggs were distributed into 8 groups, corresponding to treatments with Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus salivarius, and contro...

Lactobacilli represent a wide range of bacterial species with several implications for the human host. They play a crucial role in maintaining the ecological equilibrium of different biological niches and are essential for fermented food production and probiotic formulation. Despite the consensus about the 'health-promoting' significance of Lactobacillus genus, its genotypic and phenotypic char...

Lactic acid bacteria are characterized as gram-positive, usually non-motile, non-sporulating bacteria that produce lactic acid as a major or sole product of their fermentative metabolism. In this study, the presence of lactobacilli were investigated in the intestines of beluga ( Huso huso) and Persian sturgeon ( Acipenser persicus ), inhabiting Caspian sea. The obtained data showed that various...

Lactobacillus ruminis is one of at least twelve motile but poorly characterized species found in the genus Lactobacillus. Of these, only L. ruminis has been isolated from mammals, and this species may be considered as an autochthonous member of the gastrointestinal microbiota of humans, pigs and cows. Nine L. ruminis strains were investigated here to elucidate the biochemistry and genetics of L...

Morphological, cultural, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from drinking yoghurt in different areas in Fars province, Iran. From 18 drinking yoghurt samples a total of 673 LAB positives were determined, in which 117 (17.38%) and 556 (82.62%) were identified as lactic acid cocci and lactic acid bacilli, respectively. Addi...

Lactobacillus curieae CCTCC M 2011381(T) is a novel species of the genus Lactobacillus and a gamma-aminobutyric acid producer that was isolated from stinky tofu brine. Here, we present a 2.19-Mb assembly of its genome, which may provide further insights into the molecular mechanisms underlying its beneficial properties.

BACKGROUND Bacterial vaginosis (BV), the etiology of which is still uncertain, increases the risk of preterm birth. Recent PCR-based studies suggested that BV is associated with complex vaginal bacterial communities, including many newly recognized bacterial species in non-pregnant women. METHODS To examine whether these bacteria are also involved in BV in pregnant Japanese women, vaginal flu...

Depressive disorders often run in families, which, in addition to the genetic component, may point to the microbiome as a causative agent. Here, we employed a combination of behavioral, molecular and computational techniques to test the role of the microbiota in mediating despair behavior. In chronically stressed mice displaying despair behavior, we found that the microbiota composition and the...

OBJECTIVE To assess the vaginal microbiome throughout full-term uncomplicated pregnancy. METHODS Vaginal swabs were obtained from twelve pregnant women at 8-week intervals throughout their uncomplicated pregnancies. Patients with symptoms of vaginal infection or with recent antibiotic use were excluded. Swabs were obtained from the posterior fornix and cervix at 8-12, 17-21, 27-31, and 36-38 ...