The effect of starter culture and chemical acidulation on the growth and enterotoxigenesis of Staphylococcus aureus strain S-6 in Italian dry salami under commercial manufacturing conditions was studied. The experimental design included two levels of S. aureus (10 and 10/g), three levels of starter culture (0, 10, and 10/g), three levels of initial pH (pH(0)) (6.1, 5.5, and 4.8), two manufactur...

Listeria monocytogenes is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocin-like inhibitory substances (BLIS), produced by lactic acid bacteria (LAB), having proven in vitro anti-Listeria activity, could provide an innovative approach to control L. monocytogenes; however, this application needs to be evaluated in vivo. In this study, twenty LAB s...

This study aims to determine the effect of fermentation time on microbiological (total lactic acid bacteria), chemistry (pH, total titrated acid) and organoleptic (color, aroma, flavor) qualities product starfruit (Averrhoa carambola L.) probiotic juice drink cultured by L. plantarum B1765. B1765 had been studied has potency as probiotics candidate. The used is 0, 6, 18, 24 hours. Total bacteri...

Today’s agriculture requires the search for new and modern tools in order to improve expand use of its crops increase their sustainability. The plant growth-promoting PGP bacteria (PGPB) is target much research seems be an ideal strategy as long strains are properly selected this purpose. Among bacteria, lactic acid (LAB) considered a suitable alternative due high biosafety mechanisms promoting...

The gut microbiota is strongly associated with the well-being of the host. Its composition is affected by environmental factors, such as food and maternal inoculation, while the relative impact of the host's genetics have been recently uncovered. Here, we studied the effect of the host genetic background on the composition of intestinal bacteria in a murine model, focusing on lactic acid bacter...

The study was carried out to determine the ability of lactic acid bacteria (LAB) isolated from fish intestine to do deconjugation of bile salt. Bile salt deconjugation was shown by the production of cholic acid. This experiment was consisted of six treatments with five replicates. The treatments in thus experiment were addition of medium with bile salt equal to 0, 1.0, 0.2, 0.3, 0.4, and 0.5%. ...

background: considering the high prevalence of bacterial vaginosis and its association with urinary tract infection in women and treatment of gynecologic problems occur when a high recurrence of bacterial vaginosis is often treated with antibiotics. the purpose of this study is to investigate the inhibitory effect of lactobacillus rhamnosus on pathogenic bacteria isolated from women with bacter...

Nowadays, there is 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 source...

Lactic acid bacteria (LAB) are Gram-positive bacteria that are natural inhabitants of the gastrointestinal (GI) tracts of mammals, including humans. Since Mechnikov first proposed that yogurt could prevent intestinal putrefaction and aging, the beneficial effects of LAB have been widely demonstrated. The region between the duodenum and the terminal of the ileum is the primary region colonized b...