AIMS The ability of lactic acid bacteria (LAB) to bind fumonisins B1 and B2 (FB1, FB2) in fermented foods and feeds and in the gastrointestinal tract could contribute to decrease their bioavailability and toxic effects on farm animals and humans. The aim of this work was to identify the bacterial cell wall component(s) and the functional group(s) of FB involved in the LAB-FB interaction. METH...

From the simultaneous accumulation of hydrogenation intermediates and the disappearance of Isotricha prostoma after algae supplementation, we suggested a role of this ciliate and/or its associated bacteria in rumen biohydrogenation of unsaturated fatty acids. The experiments described here evaluated the role of I. prostoma and/or its associated endogenous and exogenous bacteria in rumen biohydr...

Background: Lactic acid bacteria (LAB) isolated originally from sourdough are probably the best candidates as biopreservatives, because they are well adapted to the non-aseptic conditions in sourdough fermentation. The aim of the present study was to study antifungal properties of a dominant endogenous LAB isolated from whole barley sourdough. Methods: Whole barley flour from a mixture of ba...

Lactic acid bacteria (LAB) have a major role in biopreservation of foods because they are considered safe and are designated as GRAS (Generally Recognized as Safe) organisms. The preservative property of LAB is attributed to the combined action of a range of antimicrobial substances viz. lactic acid, acetic acid, propionic acid, carbon dioxide, hydrogen peroxide, bacteriocins and antifungal pep...

198 Lactic acid bacteria (LAB) were isolated from Iranian milk samples. Almost all isolatedLAB showed inhibitory activity towards E. coli and S. aureus as Gram negative and Grampositive indicators, respectively. No role was observed for hydrogen peroxide in the activity ofall isolated strains while organic acids proved a prominent role in all detected inhibitoryactivities. Within isolated LAB, ...

In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were...

Background: The pickle, a traditional fermented product, is popular among Iranians. Much research has been conducted worldwide on this food group. Due to a lack of related data in Iran, this study was conducted to isolate and identify dominant lactic acid bacteria (LAB) in pickles and salted pickles. Materials and methods: Seventy samples were collected from different regions of Iran. The isola...

background: lactic acid bacteria (lab) isolated originally from sourdough are probably the best candidates as biopreservatives, because they are well adapted to the non-aseptic conditions in sourdough fermentation. the aim of the present study was to study antifungal properties of a dominant endogenous lab isolated from whole barley sourdough. methods: whole barley flour from a mixture of barle...

The influences of fish infusion decarboxylase broth (IDB) on biogenic amines (BA) formation by lactic acid bacteria (LAB) were investigated. BA productions by single LAB strains were tested in five different fish (anchovy, mackerel, white shark, sardine and gilthead seabream) IDB. The result of the study showed that significant differences in ammonia (AMN) and BA production were observed among ...

Lactic acid bacteria (LAB) are a group of Gram-positive, non-sporulating, low-GC-content bacteria that comprise 11 bacterial genera, such as Lactococcus, Lactobacillus, Leuconostoc, Streptococcus and others (Stiles & Holzapfel, 1997). LAB have a generally regarded as safe (GRAS) Food and Drug Administration (FDA) status, and some strains of different LAB species exhibit also probiotic propertie...