Probiotics are defined as “living microorganisms, which upon ingestion in certain numbers exert health benefits on the host beyond inherent basic nutrition” ([43][1]). Various studies have indicated that probiotics may alleviate lactose intolerance; have a positive influence on the intestinal

Bile salt hydrolase activity in probiotics.

Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge

Biogenic amines in dry fermented sausages: a review

Lactic acid starter and probiotic bacteria: a comparative "in vitro" study of probiotic characteristics and biological barrier resistance.

Objective: To investigate the effect of a probiotic milk product containing the culture CAUSIDO® and of two alternative products on risk factors for cardiovascular disease in overweight and obese subjects. Design: An 8 week randomized, double-blind, placebo- and compliance-controlled, parallel study. Subjects: Seventy healthy, weight-stable, overweight and obese (25.0<BMI<37.5 kg/m2) males (n=20) and females (n=50), 18–55 y old, were randomly assigned into five groups. Intervention: Four groups consumed 450 ml fermented milk products (yoghurt) daily. Group 1: a yoghurt fermented with two strains of Streptococcus thermophilus and two strains of Lactobacillus acidophilus (StLa). Group 2: a placebo yoghurt fermented with delta-acid-lactone (PY). Group 3: a yoghurt fermented with two strains of Streptococcus thermophilus and one strain of Lactobacillus rhamnosus (StLr). Group 4: a yoghurt fermented with one strain of Enterococcus faecium and two strains of Streptococcus thermophilus (CAUSIDO® culture), GAIO® (G). The dietary composition of the yoghurt was otherwise similar. The fifth group was given two placebo pills (PP) daily. Results: When comparing all five treatment groups, unadjusted for changes in body weight, no statistical effects were observed in week 8 in the G-group on low density lipoproteins (LDL)-cholesterol (P=0.29). After adjustment for small changes in body weight, LDL-cholesterol decreased by 8.4% (0.26±0.10 mmol/l; P<0.05) and fibrinogen increased (0.74±0.32 mmol/l; P<0.05) after 8 weeks in the G-group. This was significantly different from the group consuming chemically fermented yoghurt and the group consuming placebo pills (P<0.05). After 8 weeks, systolic blood pressure was significantly more reduced in the StLa and G-group compared to StLr. No other differences were found. Conclusion: The CAUSIDO® culture reduced LDL-cholesterol and increased fibrinogen in the overweight subjects at a 450 ml consumption daily for 8 weeks. The effect on LDL-cholesterol confirms previous studies. An immunostimulation by one of the strains in the product might explain the effect on fibrinogen in the G-group. Sponsorship: MD Foods A/S, Denmark. European Journal of Clinical Nutrition (2000) 54, 288–297

Effect of 8 week intake of probiotic milk products on risk factors for cardiovascular diseases

The major function of lactic starter cultures in cheese making is to produce lactic and other organic acids from the carbohydrates present in milk. The activity of six starter cultures consisting of two Lactococcus lactis ssp. lactis, two Lactococcus lactis ssp. lactis biovar. diacetylactis and two Leuconostoc strains, was tested by monitoring the evolution of the organic acid composition of milk by a modified HPLC method. In addition, their performance as cheese starters was also tested. The HPLC method developed proved to be a precise tool to monitor the organic acid content. Thus, it can be used to follow the fermentation ability of starter cultures, providing information about the type of fermentation. The use of any of the six starters assayed is suggested for manufacturing Afuega'l Pitu cheese.

Effect of lactic starter cultures on the organic acid composition of milk and cheese during ripening—analysis by HPLC

Two qualitative and one quantitative HPLC methods were evaluated for the detection of biogenic amine producers among wild dairy lactococcal and leuconostoc strains. High tyramine producers ranging from 370 to 807 mg l-1 were detected by qualitative methods and confirmed by HPLC analysis. Tyramine levels detected throughout the incubation time depended on the concentration of the amino acid precursor available and no tyramine production was observed when strains were grown in milk. However, increasing amounts of tyramine were detected in cultures grown in milk supplemented with different concentrations of tyrosine. Qualitative methods failed to detect weak producers so that tryptamine production (< 7 mg l-1) could only be determined by HPLC. None of the tested strains was able to produce histamine. Simultaneous production of different amines was observed by HPLC although no colour change was observed in the specific decarboxylase media. Thus, it was concluded that the amine forming ability should be taken into account when selecting starters for milk fermentations. Qualitative methods could be used as a first screening step to eliminate the highest amine producers while the quantitative methods would detect any producing strain.

Biogenic amine production by wild lactococcal and leuconostoc strains

Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripening

Plantaricin C, a bacteriocin synthesized by Lactobacillus plantarum LL441, was optimally produced in chemostats kept at pH 5.0, 30 degreesC, 150 rpm, and a dilution rate of 0.05 h-1 when glucose was used as carbon source and a dilution rate of 0.10 to 0.12 h-1 when sucrose or fructose was used instead. Production was abolished at high dilution rates, i.e., when the cells grew rapidly in all carbon sources.

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D. González de Llano

Papers

Effect of lactic starter cultures on the organic acid composition of milk and cheese during ripening—analysis by HPLC

Biogenic amine production by wild lactococcal and leuconostoc strains

Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripening

Chemostat Production of Plantaricin C By Lactobacillus plantarum LL441

Bile tolerance and cholesterol reduction by enterococcus faecium, a candidate microorganism for the use as a dietary adjunct in milk products