Plasmids in lactic acid bacteria occasionally confer adaptive advantages improving the growth and behaviour of their host cells. They are often associated to starter cultures used in the food industry and could be a signature of their superiority. Oenococcus oeni is the main lactic acid bacteria species encountered in wine. It performs the malolactic fermentation that occurs in most wines after...

The aim of this study was to quantify the seasonal perceived respiratory and muscular training loads (i.e., sRPEres-TL and sRPEmus-TL) completed by elite-oriented young professional soccer players. Twenty-four players (20.3 ± 2.0 years) belonging to the same reserve team of a Spanish La Liga club participated in this study. Only the players that were available to train for a whole week with the...

Microbial analyses of fermented milk products require selective methods to discriminate between close species simultaneously present in high amounts. A culture-based method combining novel chromogenic agar media and appropriate incubation conditions was developed to enumerate lactic acid bacteria (LAB) strains in fermented milk. M1 agar, containing two chromogenic substrates, allowed selective ...

Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design,...

Corresponding Author: Marco Ruggiero Silver Spring Sagl, ArzoMendrisio, Switzerland Email: [email protected] Abstract: It is estimated that the first processed food products consumed by humans pertained to the category of fermented foods and beverages such as beer, wine, sauerkraut, fermented sausage as well as fermented milk derivatives such as yogurt and kefir. Thus, fermented foods are endo...

PURPOSE In this study the influence of moderate or intense physical exercise, alone or in combination with the consumption of a soya product fermented with Enterococcus faecium, on the development of colon cancer induced chemically in rats with 1,2-dimethylhydrazine (DMH), was investigated. METHODS Eighty male Wistar SPF rats were randomly allocated to 8 groups (n = 10). One week after the st...

One hundred twenty-eight mothers of nasopharyngeal carcinoma (NPC) cases under age 45 in Yulin Prefecture, China and 174 mothers of population controls were interviewed as part of an epidemiological study to examine childhood exposures in relation to the development of NPC. Exposure before age 2 years to a number of fermented foods was a risk factor for NPC. During weaning, intake of salted fis...

In a case-control study in The Netherlands, we observed a significantly lower consumption of fermented milk products (predominantly yogurt and buttermilk) among 133 incident breast cancer cases as compared to 289 population controls (mean +/- SD among users only, 116 +/- 100 versus 157 +/- 144 g/day; P less than 0.01). The age-adjusted odds ratio of daily consumption of 1.5 glasses (greater tha...