Effie Tsakalidou

TL;DR: The aim of the present review is to give a balanced overview of both beneficial and virulence features of this divisive group of microorganisms, because it is only acquaintance with both sides that may allow their safe exploitation as starter cultures or co-cultures.

TL;DR: Although no bacteriocin activity was detected in vitro, strains L. casei Shirota, L. plantarum and L. tolerans ACA-DC 4037 were able to inhibit the adhesion of Escherichia coli and Salmonella typhimurium to Caco-2 cells and induced the secretion of pro- and anti-inflammatory cytokines by human peripheral blood mononuclear cells, finding them to possess desirable probiotic properties.

TL;DR: Strips of lactic acid bacteria isolated from naturally fermented olives found to possess desirable in vitro probiotic properties similar to or even better than the reference probiotic strains are good candidates for further investigation both with in vivo studies to elucidate their potential health benefits and in olive fermentation processes to assess their technological performance as novel probiotic starters.

TL;DR: The state of the art for LAB stress behavior is presented, and the stress defense mechanisms that have been reported to date are concentrated on, grouping them according to their direct participation in preserving cell energy, defending macromolecules, and protecting the cell envelope.

TL;DR: A significant reduction in the levels of H. pylori colonization was observed in the antrum and body mucosa in vivo in the lactobacillus-treated study group, as assessed by viable cultures, compared to the levels in the H.pylori-infected control group.