Indigenous lactic acid fermented foods may have potential as probiotic treatment for diarrhoea, due to high levels of lactic acid bacteria. In this study the effect of a millet drink, spontaneously fermented by lactic acid bacteria, as a therapeutic agent among Ghanaian children with diarrhoea, was assessed. Children below 5 years of age coming to Northern Ghana health clinics for treatment of ...

It is well known that under special conditions certain fatty acids markedly affect growth of lactic acid bacteria. In the microbiological assay of riboflavin and of pantothenic acid, marked stimulation of the assay organism, Lactobacillus cusei, results from the presence of small amounts of lecithin or of fatty acids (1, 2) when these vitamins are present in suboptimal amounts. At higher levels...

Lactic Acid Bacteria (LAB) are bacteria involved in food fermentation processes and can be used as probiotics. This study aims to isolate, identify determine the probiotic potential of at end local on island Bangka South Sumatra (aruk rice, anchovy sauce tempoyak). Isolation identification lactic acid were carried out macroscopically, microscopically, biochemically molecularly assays based 16S ...

Probiotic potential of thermotolerant lactic acid bacteria isolated from “Gari “a cassava-based African fermented foodBertrand Tatsinkou Fossi, Robert Ndjouenkeu

The aim of the present study was to assess the microecosystem development and the dynamics of the lactic acid bacteria population during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine at 20 and 30 °C. In both temperatures, lactic acid bacteria prevailed the fermentation; as a result, the pH value was reduced to ca. 3.6 and total titrable acidity increased to ca. 0.4% la...

BACKGROUND Polylactic acid (PLA), a biodegradable polymer, has the potential to replace (at least partially) traditional petroleum-based plastics, minimizing "white pollution". However, cost-effective production of optically pure L-lactic acid is needed to achieve the full potential of PLA. Currently, starch-based glucose is used for L-lactic acid fermentation by lactic acid bacteria. Due to it...

The effect of vacuum packing on the shelf-life of sausages produced from Capoeta umbla were investigated during storage periods. For this purpose, microbial, chemical and sensory changes were analyzed throughout the storage time. The microbial flora of the sausages comprised mainly mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and molds. Escherichia coli, Staphylcocc...