Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products
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TLDR
The present work showed that the probiotic characteristics were strain-specific and that the isolates L. plantarum CH3 and CH41 and L.brevis FFC199 exhibited potential probiotics properties.About:
This article is published in Food Microbiology.The article was published on 2013-10-01 and is currently open access. It has received 247 citations till now. The article focuses on the topics: Lactobacillus fermentum & Lactobacillus plantarum.read more
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Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products
TL;DR: Overall, strains Lb.
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Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics.
Mirjana Ž. Grujović,Katarina G. Mladenović,Teresa Semedo-Lemsaddek,Marta Laranjo,Olgica D. Stefanović,Sunčica Kocić-Tanackov +5 more
TL;DR: The most important steps that autochthonous lactic acid bacteria isolated from fermented foods need to overcome, to qualify as novel starter cultures, or as probiotics, in food technology and biotechnology, are considered.
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In vitro and in vivo investigations of probiotic properties of lactic acid bacteria isolated from Chinese traditional sourdough
TL;DR: Findings suggested that the L. plantarum strains may benefit the prevention of metabolic syndrome and show significant influences on lipid metabolism-related gut microbiota.
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Discrimination and divergence among Lactobacillus plantarum-group (LPG) isolates with reference to their probiotic functionalities from vegetable origin
TL;DR: Genotypic diversity and probiotic properties of Lactobacillus plantarum-group cultures from vegetable origin showed tolerance to simulated digestive fluids, exhibited auto-aggregation, cellular hydrophobicity, and broad spectrum of anti-microbial activity.
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Functional Properties of Food Origin Lactobacillus in the Gastrointestinal Ecosystem—In Vitro Study
TL;DR: Almost all Lactobacillus investigated in this study are potent stimulators of IL-10 production, and these newly identified lactobacilli hold promise for use as probiotics in functional food applications.
References
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EzTaxon: a web-based tool for the identification of prokaryotes based on 16S ribosomal RNA gene sequences.
Jongsik Chun,Jae-Hak Lee,Yoonyoung Jung,Myung-Jin Kim,Seil Kim,Byung Kwon Kim,Young Woon Lim +6 more
TL;DR: A database containing 16S rRNA gene sequences of all prokaryotic type strains was generated and a web-based tool, named EzTaxon, was constructed to achieve identification of isolates based on pairwise nucleotide similarity values and phylogenetic inference methods.
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Functional cultures and health benefits
TL;DR: A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp.
Journal ArticleDOI
Adhesion and aggregation ability of probiotic strain Lactobacillus acidophilus M92
Blaženka Kos,Jagoda Šušković,Snježana Vuković,Miljenko Šimpraga,Jadranka Frece,Srećko Matošić +5 more
TL;DR: To investigate aggregation and adhesion of Lactobacillus acidophilus M92 to porcine ileal epithelial cells in vitro, and the influence of cell surface proteins on autoaggregation and adhesiveness of this strain.
Book
Probiotics : the scientific basis
TL;DR: The immune state genetic manipulation of gut micro-organisms selection of strains for probiotic use and the indigenous gut flora gut flora and disease resistance factors affecting the microecology of the gut probiotics are studied.
Adhesion and aggregation ability of probiotic strain Lactobacillus acidophilus M92
Blaženka Kos,Jagoda Šušković,Snježana Vuković,Miljenko Šimpraga,Jadranka Frece,Srećko Matošić +5 more
TL;DR: In this paper, a probiotic strain L. acidophilus M92 was examined for autoaggregation ability and cell surface hydrophobicity, which suggests the possible role of cell surface layer (S-layer) proteins, approximated at 45 kDa.