In the present study we investigated the incidence of bacteriocins produced by 236 lactic acid bacteria (LAB) food isolates against pathogenic or opportunistic pathogenic oral bacteria. This set of LAB contained several strains (≥17%) producing bacteriocins active against food-related bacteria. Interestingly only Streptococcus macedonicus ACA-DC 198 was able to inhibit the growth of Streptococc...

Lactic acid bacteria (LAB) are present in many foods such as yoghurt and are frequently used as probiotics to favour some biological functions in the host. Many investigators have evaluated the therapeutic effects of yoghurt and LAB commonly used in yoghurt production against diseases such as cancer, infection, and gastrointestinal disorders. The increase of immune cell activity in the preventi...

The analysis of collections of lactic acid bacteria (LAB) from traditional fermented plant foods in tropical countries may enable the detection of LAB with interesting properties. Binding capacity is often the main criterion used to investigate the probiotic characteristics of bacteria. In this study, we focused on a collection of 163 Lactobacillaceace comprising 156 bacteria isolated from trad...

BACKGROUND Food-borne pathogens are among the most significant problems in maintaining the health of people. Many probiotics have been widely reported to alleviate and protect against gastrointestinal infections through antibacterial secretion. However, the majority of them cannot always play antagonistic roles under gut conditions. Probiotic bacteria of human origin must possess other protecti...

Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed. Methods: Eighteen individual raw milk samples collected from Messinese goat’s breed were acidified at pH 5.20 and left to spontaneously ferment...

Four species of lactic acid bacteria (LAB) were isolated from homemade yoghurt samples and defined as Lactobacillus acidophilus Lactobacillus bulgaricus, Lactobacillus casei, and Lactobacillus plantarum. Each LAB isolate was tested for its tolerance to acidic environments at pH (7.0, 4.0, and 2.0). All lactobacilli isolated tolerated acid while L. bulgaricus was sensitive to pH 2.0. All four ba...

the aim of this study was comparative study of the effects of two prebiotics, fructooligosaccharide (fos) and yeast based prebiotic (ybp), on intestinal microbiota of beluga (huso huso) juvenile. the study was done in a complete randomize design include feeding beluga with diet contain either 1 or 2% yeast based prebiotic or fructooligosaccharide as well as a control group (5 treatments in trip...

Steers, equipped with simple rumen cannulas, were given diets of approximately equal parts of rolled barley and straw supplemented with urea. The diets provided sufficient estimated rumen degradable nitrogen (RDN; RDN:metabolizable energy values of 1:3) to maintain maximum microbial synthesis. In some experiments Na235SO4 was introduced into the rumen to label microbial protein. Rumen digesta s...

This study was conducted to determine the effects of lactic acid bacteria (LAB, Lactobacillus salivarius) inoculation on the microbial, physical and chemical properties of food waste mixture (FWM) stored at ambient temperature (25 degrees C) for 10 and 30 days. A complete pig diet including restaurant food waste, bakery by-product, barley and wheat bran, and broiler poultry litter was amended w...

Bacterial symbionts of insects have received increasing attention due to their prominent role in nutrient acquisition and defense. In social bees, symbiotic bacteria can maintain colony homeostasis and fitness, and the loss or alteration of the bacterial community may be associated with the ongoing bee decline observed worldwide. However, analyses of microbiota associated with bees have been la...