Due to the increasing interest for healthy foods, the feasibility of using fresh-cut fruits to vehicle probiotic microorganisms is arising scientific interest. With this aim, the survival of probiotic lactic acid bacteria, belonging to Lactobacillus plantarum and Lactobacillus fermentum species, was monitored on artificially inoculated pineapple pieces throughout storage. The main nutritional, ...

The genome sequences of 43 Lactobacillus strains from the species L. curvatus, L. fermentum, L. paracasei, L. plantarum, L. rhamnosus, and L. sakei were determined using Illumina MiSeq.

Lactobacillus plantarum (L. plantarum) exopolysaccharide (EPS) is an important bioactive component in fermented functional foods. However, there is a lack of data concerning the effects of L. plantarum EPS on maturation of mouse dendritic cells (DCs). In this study, we purified L. plantarum EPS and examined its effects on cytokines production by dendritic cells in serum and intestinal fluid of ...

Fumonisins, being common in occurrence in maize-based feeds, pose a great threat to animal and human health. The present study is aimed at determining the antifungal activity of Lactobacillus plantarum MYS6 against a fumonisin producing fungus, Fusarium proliferatum MYS9. The isolate was subjected to standard tests for determining its probiotic attributes and antifungal properties. L. plantarum...

Here, plantaricin UG1 was shown to inhibit Listeria monocytogenes LMG10470 (L. monocytogenes) cells. The inhibition was not caused by lactic acid produced by the bacteriocin producing strain Lactobacillus plantarum UG1 (Lact. plantarum). Partially purified plantaricin UG1 had a higher antilisterial activity than Lact. plantarum cells in both Zabady and Kareesh cheese samples during their matura...

The lactic acid bacteria (LAB) involved during the spontaneous fermentation of cereals (maize,millet, sorghum) for the production of indigenous foods (‘akamu’, ‘kunu-zaki’) were quantified and identified. The lactic acid bacteria counts varied during the fermentation of the cereals while the titratable acidity (TTA) increased with reduction in pH. Identification of isolates using API 50CHL syst...

The aim of this study was to investigate the impact of consuming dairy yogurt containing Lactobacillus paracasei ssp. paracasei (L. paracasei), Bifidobacterium animalis ssp. lactis (B. lactis) and heat-treated Lactobacillus plantarum (L. plantarum) on immune function. A randomized, open-label, placebo-controlled study was conducted on 200 nondiabetic subjects. Over a twelve-week period, the tes...

The aim of this study was to evaluate the survivability of three probiotic strains Lactobacillus plantarum, Lactobacillus casei and Bifidobaterium bifidum in ice cream using microencapsulation by calcium alginate and whey protein concentrate. Also, the effect of different prebiotics (inulin, lactulose and Fructooligosaccharides) was studied. Six types of synbiotic ice cream containing free and ...

The method previously developed by us for the pure-culture fermentation of brined cucumbers and other vegetables has been applied successfully to Manzanillo variety olives. Field-run grade fruit was processed first by conventional procedures to remove most of the bitterness. Then the relative abilities of Lactobacillus plantarum, L. brevis, Pediococcus cerevisiae, and Leuconostoc mesenteroides ...

A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso's primary model and the gamma concept as a secondary model. The optimum values of pH...