The genus Lactobacillus contains over 80 recognized species, and is characterized by a high level of diversity, reflected in its complex phylogeny. The authors' recent determination of the genome sequence of Lactobacillus salivarius means that five complete genomes of Lactobacillus species are available for comparative genomics: L. salivarius, L. plantarum, L. acidophilus, L. johnsonii and L. s...

Objective(s):Serratia marcescens is one of the nosocomial pathogen. The ability to form biofilm is an important feature in the pathogenesis of S. marcescens. The aim of this study was to determine the anti-adhesive properties of a biosurfactant isolated from Lactobacillus acidophilus ATCC 4356, on S. marcescens strains. Materials and Methods: Lactobacillus acidophilus ATCC 4356, was selected a...

This study explores the production of prebiotic xylooligosaccharide (XOS) from cassava pulp waste and its effectiveness for growth Lactobacillus acidophilus (L. acidophilus). We successfully produced characterized XOS xylan using a Bacillus sp. endo-β-1,4-D-xylanase. The was added to modify MRS medium (MRSm) in various concentrations (0, 1, 3 5%) which L. inoculated. observed every 12 h 2 days,...

Three cheese samples containing L. casei formulated with milk fat (C1), shortening oil (SH1), and cocoa butter substitute (SU1) other three acidophilus (C2), (SH2), (SU2) were prepared. Cheese evaluated for their chemical composition, pH, viable counts of during storage 30 days before after in vitro digestion. pH values gradually decreased over time (milk fat-based had the highest values). Resu...

Pharmaceutical probiotics have been used as alternative treatments or preventative therapies for a variety of clinical diseases. The overuse of antibiotics and emergence of multiple-antibiotic resistant pathogens has refocused clinical attention on the field of probiotics. Anaerobic infections which seem to respond well to probiotics are infections which involve the disruption of normal microbi...

Most of the commercial probiotic products are dairy-based, and the development of non-dairy probiotic products could be an alternative for new functional products. The peanut-soy milk (PSM(1)) was inoculated with six different lactic acid bacteria (LAB), including probiotic strains and yeasts and fermentation was accomplished for 24h at 37 °C and afterwards, another 24h at ±4 °C. The Pediococcu...

conclusions the results showed that the effect of l. acidophilus is time-dependent. materials and methods antioxidant biomarkers, such as total antioxidant power (tap), measured with the frap (ferric-reducing ability of plasma) method, were evaluated at 24, 48, and 72 hours. results the results showed that extracts and bacteria of l. acidophilus were able to significantly increase tap after 24 ...

The objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed with chicken meat and okara flour, with reduction of curing salts. A mixture of ingredients containing 90% chicken meat and 10% okara flour was subjected to the following treatm...

Lactobacillus acidophilus is a probiotic organism that displays the ability to use prebiotic compounds such as fructooligosaccharides (FOS), which stimulate the growth of beneficial commensals in the gastrointestinal tract. However, little is known about the mechanisms and genes involved in FOS utilization by Lactobacillus species. Analysis of the L. acidophilus NCFM genome revealed an msm locu...