ヨーグルトは発酵乳の一種で乳を乳酸菌や酵母で発酵した食品である．その起源は紀元前に遡る．世界各地には様々な伝統的発酵乳製品が存在し，その風味と乳酸菌に関する研究が多数報告されている．一方，我が国では1950年以降にヨーグルトの本格的な工業生産が始まり，2000年以降機能性ヨーグルトの登場によって機能性研究が主流となったが，その風味と乳酸菌に関する研究はほとんどない．

To be categorized as probiotic bacteria, lactic acid bacteria (LAB) must have at least antimicrobial activity and adhesion ability on intestinal mucosal surfaces. The aim of this study was to determine the antimicrobial activity and adhesion ability of eight LAB strains isolated from goat milk. The isolates passed initial selection on low pH (2.0, 2.5, and 3.0) and bile salt tolerance (0.3% Oxg...

The ability to growth in milk is an important feature for lactic acid bacteria (LAB) used as starters for fermented milk products. Several decades ago the results of the studies varied widely: some of them showed that LAB grew better in raw milk and others demonstrated improved growth of the bacteria in heat-treated milk (Foster et al., 1952). The effectiveness of heat treatment of milk as a to...

While studying actin assembly as a graduate student with Matt Welch at the University of California at Berkeley, my interest was piqued by reports of surprising observations in bacteria: the identification of numerous cytoskeletal proteins, actin homologues fulfilling spindle-like functions, and even the presence of membrane-bound organelles. Curiosity about these phenomena drew me to Lucy Shap...

Previously isolated lactic acid bacteria (LAB) from seafood products have been investigated for their capacity to increase the sensory shelf life of vacuum-packaged shrimp and cold-smoked salmon and to inhibit the growth of three pathogenic bacteria. Two different manufactured batches of cooked, peeled, and vacuum-packaged shrimp were inoculated with seven LAB strains separately at an initial l...

The efficacy of probiotics as alternatives to antibiotics has been defined as one of the potential strategies to prevent Salmonella spp. infection in poultry. The purpose of this study was to isolate probiotic native Lactic acid bacteria (LAB) with high compatibility to intestinal tract and prevention of Salmonella typhimuriumfrom broiler chicken feces. Thirty-seven samples of...

Lactic acid bacteria (LAB) belong to an assorted cluster of that are protagonists fermentative processes and bio-based solutions interest in the different fields biotechnological sciences, from agri-food sector (green) up industrial (white), throughout pharmaceutical (red) [...]

West Kalimantan is one of the provinces with a variety traditional foods. One them pakatikng rape, Dayak fermented food made from kelampai fruit. The fermentation process involves lactic acid bacteria which act as preservatives because they have inhibitory substances known bacteriocins. Exploration in local process, especially Kalimantan, has not been widely carried out. Therefore, purpose this...

The purpose of this study was to evaluate the capacity of a lactic acid bacteria (LAB) inoculum to protect calves with or without lactose supplements against Salmonella Dublin infection by evaluating histopathological lesions and pathogen translocation. Fifteen calves were divided into three groups [control group (C-G), a group inoculated with LAB (LAB-G), and a group inoculated with LAB and gi...

Research indicates that fermented products have nutritional and non-nutritional components can improve health. Milk is commonly used for fermentation because its rich nutrients support the growth of Lactic Acid Bacteria (LAB). This paper investigates antibacterial activity 16S rRNA gene sequencing LAB from homemade milk in Medan City, Indonesia. was an experimental study by In Vitro Models cond...