Salmonella enterica serovar Choleraesuis, a host-adapted pathogen of swine, usually causes septicemia. Lactic acid bacteria (LAB) strains have been widely studied in recent years for their probiotic properties. In this study, a mouse infection model first screened for potential agents against infection, then a pig infection model evaluated effects of LAB strains and herbal plants against infect...

Background: Lactic acid bacteria (LAB) are normal flora of the mouth, intestines and the female genital tract. They are also frequently found in meat, vegetables, and dairy products. Most of probiotic bacteria belong to the LAB group. Some probiotic LAB are useful in prevention and treatment of diarrheal diseases. The aim of this study was to investigate the antimicrobial properties of LAB isol...

BACKGROUND One of the working mechanisms of probiotic bacteria is their ability to compete with pathogens. To define the probiotic properties of seven Lactic Acid Bacteria (LAB) strains, we tested them for survival in simulated gastro-intestinal conditions, antimicrobial activities, co-aggregative abilities, and interferences studies against five human intestinal pathogens (Salmonella enteritid...

Dengke Naniura is a traditional food from Sumatera Utara, Indonesia, that produced through fermenting process, and this believed to contain high probiotics. The objective of the current research determine potential LAB as probiotic has been obtained Naniura. was traditionally prepared Cyprinus carpio. Four LABs have successfully isolated Naniura, such D7DA3, D7B3, D7DBF D7DN3. Those four isolat...

Lactic Acid Bacteria (LAB) synthesize various metabolites during their growth phase and are Generally Recognized as­­ Safe (GRAS) Qualified Presumption of Safety (QPS). Ribosomally synthesized Antimicrobial Peptides (AMP) or Bacteriocins from the genera other prokaryotic cationic, heat-stable, amphiphilic membrane permeabilizing peptides built with an excess amount lysyl arginyl residues. compo...

The antifungal activity of isolated lactic acid bacteria (LAB) from a locally fermented cereal, "Kunu", was tested against toxigenic Aspergillus flavus. The liquid refreshment, "Kunu", was prepared under hygienic condition using millet, sorghum, and the combination of the two grains. The antifungal potential of isolated LAB against toxigenic A. flavus was carried out using both in vitro and in ...

Nosocomial infections due to methicillin-resistant Staphylococcus aureus (MRSA) are a major public health problem worldwide. The main aim of this study was evaluate the inhibitory potential lactic acid bacteria (LAB) against MRSA. Six strains LAB isolated from camel milk, were identified by phenotypic method, which revealed their belonging species “Lc.lactis […]

Mexican Tuba (M-Tuba) and Tepache are Mexican fermented beverages prepared mainly with pineapple pulp and coconut palm, respectively. At present, reports on the microbiota and nutritional effects of both beverages are lacking. The purpose of this study was to determine whether M-Tuba and Tepache contain cultivable lactic acid bacteria (LAB) capable of producing bacteriocins. Tepache and M-Tuba ...

Abstract Mocaf (Modified Cassava Flour) is a yam flour that has been modified by fermentation using Lactic Acid Bacteria (LAB) sold freely in the community. The use of blondo expected to replace LAB because it from VCO not utilized properly. used production fermentation. study was conducted Complete Randomized Design (RAL) with 5 treatments and 3 repetation, as mocaf control BIMO bacteria. Adva...