The objective of this study was to investigate the cultivable Lactobacillus population in adult and infant faecal material to identify strains shared across a number of individuals. A range of lactobacilli isolated on Lactobacillus-selective agar from faeces of 16 infants and 11 adults were genetically fingerprinted and further characterized by 16S rRNA gene sequencing. The relatedness of all t...

This study aimed to investigate the viable but nonculturable (VBNC) state and genomic features of a beer-spoilage strain, Lactobacillus caseiBM-LC14617. Induction on the VBNC state of L. casei strain BM-LC14617 was conducted by both low-temperature storage and continuous passage in beer, and formation of VBNC state was detected after 196 ± 3.3 days and 32 ± 1.6 subcultures, respectively. Resusc...

We here report a 3.02-Mbp annotated draft assembly of the Lactobacillus casei 5b genome. The sequence of this biogenic amine-degrading dairy isolate may help identify the mechanisms involved in the catabolism of biogenic amines and perhaps shed light on ways to reduce the presence of these toxic compounds in food.

background: the effect of probiotic bacteria ( lactobacillus acidophilus and l. casei ) as safe organisms was examined on fungal growth and aflatoxin gene regulation in aspergillus parasiticus . methods: the fungus was cultured in presence of two different concentrations of l. acidophilus and l. casei in mrs broth medium. mycelia dry weight is indicated as criteria to evaluate fungal growth. be...

beta-Galactosidase (beta-gal, EC 3.2.1.23) and beta-D-phosphogalactoside galactohydrolase (beta-Pgal) activities were observed in all of 13 Lactobacillus species studied except L. casei and L. buchneri. Only the latter enzyme was detected in nine strains of L. casei. The beta-gal from L. thermophilus and the beta-Pgal from L. casei were purified and characterized. In comparison with beta-gal, t...

Probiotics are live microorganisms capable of producing beneficial effects on its host when consumed in adequate amounts. To exert these effects, foods must contain probiotic microorganisms in populations above 10(6) CFU/g or mL throughout its shelf life. One of the strategies to ensure high population of probiotics in fermented milk is to add them during or after the fermentation process separ...

Knowledge of the growth factor requirements of various lactic acid bacteria, especially Lactobacillus casei and L. arabinosus 17-5, has led to the development of useful microbiological methods for the quantitative determination of most-of the B vitamins. Recently attention has turned to the amino acid requirements of the lactobacilli. The amino acids necessary for growth of L. casei and L. arab...

The aim of this study was to evaluate the functional properties of lactic acid bacteria from various sources and to identify strains for use as probiotics. Ten Lactobacillus strains were selected and their properties such as bile tolerance, acid resistance, cholesterol assimilation activity, and adherence to HT-29 cells were assessed to determine their potential as probiotics. Lactobacillus sp....