Probiotic bacteria are sold mainly in fermented foods, and dairy products play a predominant role as carriers of probiotics. These foods are well suited to promoting the positive health image of probiotics for several reasons: 1) fermented foods, and dairy products in particular, already have a positive health image; 2) consumers are familiar with the fact that fermented foods contain living mi...

Inflammatory bowel diseases (IBD) constitute a growing concern in western countries. They coincide with gut microbiota dysbiosis, including loss of immunomodulatory bacteria. Accordingly, probiotic products containing selected bacterial strains mitigate IBD. Selected Propionibacterium freudenreichii display promising modulatory properties and prevent colitis animal models. Dairy matrices protec...

SIMOVA, E. D., D. M. BESHKOVA, Z. P. DIMITROV and Z. I. SIMOV, 2008. In vitro and in situ Bacteriocin activity of lactic acid bacteria from Bulgarian dairy products and methods for making of Lactobacillus protective fermented milks with Bacteriocin inhibitory substances. Bulg. J. Agric. Sci., 14: 28-42 The studies are based on two theses: 1) Fermented milks are the shortest route and the most a...

The aim of this study was to investigate whether consumption of probiotic fermented milk containing Bifidobacterium bifidum YIT 10347 improves symptoms in patients with functional gastrointestinal disorders (FGID). Thirty-seven FGID patients (18 male, 19 female) aged 12-80 years (mean ± SD, 52.6 ± 17.5 years) whose condition had not improved despite being seen at several medical institutions co...

Milk fermentation by lactic acid bacteria both enhances its nutritional value and provides probiotic strains to correct the intestinal microflora. Here, we show comparative analysis of milk fermented with new strain, Lactiplantibacillus plantarum AG10, isolated from silage industrial strain Lactobacillus delbrukii subs. bulgaricus. While acidification during L. AG10 was lower compared bulgaricu...

Background: There is a genuine interest in the development of probiotic milk and juice based beverages because they are a good-vehicle to deliver probiotic microorganisms to consumers. For this purpose, the viability and metabolism of four probiotic strains (Lactobacillus acidophilus LA5, Bifidobacterium lactis BB12, L. rhamnosus and L. plantarum) were studied in non-fermented milk and carrot j...

The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus rhamnosus. The aim of the present study was to measure the sensitivity profile of L. rhamnosus and a yogurt starter culture in fermented milk, upon addition of increasing...

INTRODUCTION Antibiotic-associated diarrhea (AAD) is common and frequently more severe in hospitalized elderly adults. It can lead to increased use of healthcare resources. We estimated the cost-effectiveness of a fermented milk (FM) with probiotic in preventing AAD and in particular Clostridium difficile-associated diarrhea (CDAD). METHODS Clinical effectiveness data and cost information wer...

Kefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain. As with other fermented dairy products, kefir has been associated with a range of health benefits such as cholesterol metabolism and angiotensin-converting enzyme (ACE) inhibition, antimic...