1,721,001 research outputs found
Lactic acid bacteria strains exhibiting probiotic properties and compositions comprising the same
No full textThe present invention relates to a new selection method of bacterial strains LAB, suitable for the preparation of foods and food supplements for the improvement or restoration of the intestinal microflora (gut microflora), the use thereof, pharmaceutical compositions and probiotic foods or probiotic food supplement comprising the sam
The effect of sucrose or starch-based diet on short-chain fatty acids and faecal microflora in rats.
No full text
EU project Crownalife: Functional Foods, Gut Microflora and Healthy Ageing. Isolation and identification of Lactobacillus and Bifidobacterium strains from faecal samples of elderly subjects for a possible probiotic use in functional foods
No full textInhibition of microbiological activity during sole (Solea solea L.) chilled storage by applying ellagic and ascorbic acids
No full textFresh fish products are commonly sold at storage temperature. However, many undesirable changes can occur in the products during storage, due to microbial growth and fish spoilage, affording evident economic loss. The effects of ellagic acid (EA) and L-ascorbic acid (L-AA)/sodium
ascorbate (SA), either alone or in combination, on the microbiological quality of fresh finfish Solea solea during storage at 0°C, were investigated.
The results showed that addition of EA (0.03%) alone or in combination with L-AA (1.71%)/SA (1.98%) significantly delayed the proliferation of aerobic plate counts, psychrotrophic counts and Pseudomonas bacteria extending the product shelf life up to 10 days, versus 8 days for control.
During the storage, the pH increase is slowed down when the fish samples are subjected to the treatment with preservative agents. The effect of lowering the pH increase is particularly pronounced when a combination of EA and L-AA/SA is used. Therefore, EA alone or in combination with L-AA and SA can be successfully utilized to reduce the microbial growth, extending the shelf life of fish during storage at 0°C
In vitro evaluation of antimicrobial activity of Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and SYNBIO® against pathogens
No full textAIMS:
Probiotic lactobacilli have a great potential to produce antimicrobial compounds that inhibit and control the microbial pathogen growth. The antimicrobial and antifungal activities of two probiotic strains, Lactobacillus rhamnosus IMC 501® and Lactobacillus paracasei IMC 502® , and their 1 : 1 combination, named SYNBIO® , were studied using four different methods.
METHODS AND RESULTS:
Using two modified streak methods and a well diffusion method, the inhibitory activity of the probiotics and their metabolites towards six Gram-positive, nine Gram-negative pathogenic bacterial strains and eight Candida strains was tested. Antagonistic effect of probiotic Lactobacillus strains was also investigated by coculturing assay highlighting a significant inhibition of most of the pathogens tested in this study. The combination SYNBIO® showed a microbicidal activity against most of the strains tested in the study.
CONCLUSIONS:
Compared with the control, most of the pathogenic bacteria and yeast were inhibited by all probiotic strains tested to various degrees.
SIGNIFICANCE AND IMPACT OF THE STUDY:
Screening Lactobacillus strains according to their activity in various environmental conditions could precede the clinical efficacy studies for adjunct treatment with probiotics in cure of different gastrointestinal and vaginal tract infections
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