BACKGROUND Among factors potentially involved in the increased prevalence of allergic diseases, modification of the intestinal bacteria flora or lack of bacterial stimulation during childhood has been proposed. Lactic acid bacteria (LAB) present in fermented foods or belonging to the natural intestinal microflora were shown to exert beneficial effects on human health. Recent reports have indica...

The metabolism of ferulic acid (FA) was studied during fermentation with different species and strains lactic bacteria (LAB) yeasts, in synthetic sourdough medium. Yeast Kazachstania humilis, bulderi, Saccharomyces cerevisiae, as well Fructilactobacillus sanfranciscensis, Lactiplantibacillus plantarum, xiangfangensis, Levilactobacillus hammesii, Latilactobacillus curvatus sakei were selected fr...

Recent studies have documented that a diverse assemblage of bacteria is present on the feathers of wild birds and that uropygial oil affects these bacteria in diverse ways. These findings suggest that birds may regulate the microbial flora on their feathers. Birds may directly inhibit the growth of harmful microbes or promote the growth of other harmless microbes that competitively exclude them...

The presence of lactic acid bacteria (LAB) in dairy products has long been established but the occurrence of this particular group of bacteria in Pakistani fruits has rarely been focused. Therefore, different lactic acid bacteria generally found in fruits, cultivated in Pakistan were studied using microscopic analysis as well as the technique of ribotyping. Following the culture enrichment meth...

Lactic acid bacteria (LAB) are an industrial important group of organisms that notable for their inability to respire without growth supplements. Recently described bioelectroanalytical detectors can specifically detect and enumerate microorganisms depend on a phenomenon known as extracellular electron transport (EET) effective detection. EET is often type microbial respiration, which logically...

Lactic acid bacteria (LAB) naturally inhibit the growth of other closely related by producing antimicrobial peptides called ‘bacteriocins’. Bacteriocins are heat stable, food-safe, and potently numerous food spoilage as well pathogenic bacteria. Most importantly, bacteriocins rapidly degraded gastric enzymes, there no reports on development resistance to them These features have attracted atten...

OBJECTIVE The effects of lactic acid bacteria (LAB) and cellulase enzyme on fermentation quality, microorganism population, chemical composition and in vitro gas production of sorghum silages were studied. METHODS Commercial inoculant Lactobacillus plantarum Chikuso 1 (CH), local selected strain Lactobacillus casei (L. casei) TH 14 and Acremonium cellulase (AC) were used as additives in sorgh...

This study was embarked upon to obtain laboratory strains of lactic acid bacteria from some traditional fermented foods, with potential for the production of exopolysaccharides (EPSs), which is an important factor in assuring the proper consistency and texture of fermented food. One hundred and fifteen strains of Lactic Acid Bacteria (LAB) were isolated and characterized from some fermented dai...