Lactic acid bacteria

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  • Ongoing scientific research in many parts of the world on the genomics, proteomics and genetic engineering of LAB is increasing our understanding of their physiology, pushing further the boundaries for their potential applications. "Lactic Acid Bacteria - R&D for Food, Health & Livestock Purposes" is a compilation and discussion of the outstanding scientific research activities concerning actually and future applications of LAB. It is directed to a vast public of readers - researcher, academics, corporate R&D, students or just curious interested in the subject....

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  • Abstract This study was conducted in order to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from intestinal tract of broilers and Thai indigenous chickens. The major properties, including the gastric juice and bile salts tolerance, starch, protein and lipid digesting capabilities, and the inhibition on certain pathogenic bacteria were investigated. Three-hundred and twenty-two and 226 LAB strains were isolated from ten broilers and eight Thai indigenous chickens, respectively....

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  • Tuyển tập các báo cáo nghiên cứu khoa học quốc tế về bệnh thú y đề tài: Isolation of cholesterol-lowering lactic acid bacteria from human intestine for probiotic use

    pdf5p hoami_266 16-09-2011 36 7   Download

  • Tuyển tập báo cáo các nghiên cứu khoa học quốc tế ngành y học dành cho các bạn tham khảo đề tài: Anti-inflammatory potential of a malleable matrix composed of fermented whey proteins and lactic acid bacteria in an atopic dermatitis model...

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  • Among food products probiotic bacteria is distributed in a variety of products including fermented milks, ice cream, various types of cheese, baby-food milk powder, frozen dairy desserts, whey-based beverages, sour cream, butter milk, normal and flavored milk, and concentrated milk. Currently, yogurt is the major probiotic which is sold to consumers. Mortavasian et al. attempted to characterize the probiotic microorganisms used in food products exploring the most common, bifidobacteria and lactic acid bacteria.

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  • The previous editions of this book have never looked very much like their predecessors, and this fourth edition is no exception. Due to the accumulation of new findings during the seven years that has passed since the previous update, practically all chapters are either completely rewritten or are totally new. We (the editors) and the contributors have strived to reach a proper balance between the well-established “eternal truths” and the novel and even controversial findings.

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  • Glucansucrases from lactic acid bacteria convert sucrose into variousa-glu-cans that differ greatly with respect to the glucosidic bonds present (e.g. dextran, mutan, alternan and reuteran). This study aimed to identify the structural features of the reuteransucrase from Lactobacillus reuteri121 (GTFA) that determine its reaction specificity.

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  • Type IIa bacteriocins, which are isolated from lactic acid bacteria that are useful for food preservation, are potent antimicrobial peptides with considerable potential as therapeutic agents for gastrointestinal infections in mam-mals. They are ribosomally synthesized as precursors with an N-terminal leader, typically 18–24 amino acid residues in length, which is cleaved during export from the produ-cing cell.

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  • In muscle  forms as cytosolic granules with a diameter of 10 to 40 nm - the same as the size of ribosome. Concentration (liver cells) concentration (muscle cells) Total amount of glycogen in muscle cells in the liver. In the uterus, glycogen is stored during pregnancy to nourish the embryo. In vagina, glycogen is secreted and then converted into lactic acid to maintain the acidic environment in order to protect vagina from outside bacteria infections. In kidneys, brain and white blood cells....

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  • Lactococcus lactiscan decrease the redox potential at pH 7 (Eh7) from 200 to )200 mV in oxygen free Man–Rogosa–Sharpe media. Neither the con-sumption of oxidizing compounds or the release of reducing compounds during lactic acid fermentation were involved in the decrease inEh7by the bacteria.

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