Nowadays, there is an increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of Lactobacillus are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have received considerable attention as probiotics. The traditional fermented dairy foods as a rich sou...

because of poor survival of probiotic bacteria, microencapsulation evolved from the immobilized cell culture technology used in the biotechnological industry. two probiotic strains, bifidobacterium (bb-12) and lactobacillus acidophilus (la-5) were immobilized in calcium alginate by extrusion method. encapsulation parameters and efficacy of this method were evaluated. growth factors of these two...

Probiotic bacteria have the ability to produce exocellular polymers called exopolysaccharides (EPS). It has been suggested that the health benefit of probiotic bacteria can be attributed to the production of EPS. However, the composition, structure and biological functions of EPS may vary depending on the type of microorganism and environmental conditions. Some data suggest that EPS production ...

Although the epicentres of probiotic research in the past decade have been Japan and Europe, researchers in the Asia-Pacific region have actively contributed to the growing understanding of the intestinal microbial ecosystem, and interactions between gut bacteria, diet and health of the human host. A number of new probiotic strains have been developed in the region that have been demonstrated t...

Lactic acid bacteria are among the most important probiotic microorganisms typically associated with the human gastrointestinal tract. Traditionally, lactic acid bacteria have been classified on the basis of phenotypic properties, eg, morphology, mode of glucose fermentation, growth at different temperatures, lactic acid configuration, and fermentation of various carbohydrates. Studies based on...

Over past years, a dairy product called probiotic yogurt has been manufactured known as a functional food. In order to increase activity and improve growth and survival of probiotics and to improve technological properties of probiotic yogurt, prebiotics are added to its formulation. The aim of this study was to evaluate the effect of prebiotics (lactulose and inulin individually, and as mixtur...

The aim of this work was to design a novel mixed probiotic culture for piglets and to evaluate its beneficial effect on the piglets' gut health. The possible mechanisms of probiotic activity, such as adhesion, competitive pathogen exclusion and influence on gut microbiota diversity were determined. Mixed probiotic starter culture is composed of three thermophilic lactic acid bacteria (LAB) stra...

BACKGROUND Food-borne pathogens are among the most significant problems in maintaining the health of people. Many probiotics have been widely reported to alleviate and protect against gastrointestinal infections through antibacterial secretion. However, the majority of them cannot always play antagonistic roles under gut conditions. Probiotic bacteria of human origin must possess other protecti...

lactobacillus strains are a major part of the probiotics, microflora of the intestine and of fermented dairy products, and are found in a variety of environments. the aim of this study was to find out the ability of bile and acid tolerance and antibacterial properties of the twenty eight isolates of three group lactobacilli namely lactobacillus plantarum, lactobacillus casei and lactobacillus d...

Next-generation sequencing is revealing the complex interactive networks of host-bacteria interactions, as it is now possible to screen in detail the microbiota harbored by a host. This study investigated the influence of a probiotic treatment on the survival and microbiota of brook charr (Salvelinus fontinalis), focusing on its disturbance of the natural microbiota (dysbiosis). The results ind...