scholarly journals Intestinal flora during the first months of life: new perspectives

2002 ◽  
Vol 88 (S1) ◽  
pp. s11-s18 ◽  
Author(s):  
C. A. Edwards ◽  
A. M. Parrett

Increasing awareness that the human intestinal flora is a major factor in health and disease has led to different strategies to manipulate the flora to promote health. The complex microflora of the adult is difficult to change in the long term. There is greater impact of diet on the infant microflora. Manipulation of the flora particularly with probiotics has shown promising results in the prevention and treatment of diarrhoea and allergy. Before attempting to change the flora of the infant population in general, a greater understanding of the gut bacterial colonisation process is required. The critical stages of gut colonisation are after birth and during weaning. Lactic acid bacteria dominate the flora of the breast-fed infant. The formula-fed infant has a more diverse flora. The faeces of the breast-fed infant contain mainly acetic and lactic acid whereas the formula fed-infant has mainly acetic and propionic acid. Butyric acid is not a significant component in either group. The formula-fed infant also has higher faecal ammonia and other potentially harmful bacterial products. The composition of the microflora diversifies shortly before and particularly after weaning. The flora of the formula-fed infant develops more quickly than that of the breast-fed infant. Before embarking on any strategy to change the flora, the following questions should be considered: Should we retain a breast-fed style flora with limited ability to ferment complex carbohydrates? Can pro- and prebiotics achieve a flora with adult characteristics but with more lactic acid bacteria in weaned infants? Are there any health risks associated with such manipulations of the flora?

2012 ◽  
Vol 21 (4) ◽  
pp. 1135-1140 ◽  
Author(s):  
Sung-Eon Kim ◽  
Young-Hun Kim ◽  
Hyungjae Lee ◽  
Dae-Ok Kim ◽  
Hae-Yeong Kim

2021 ◽  
Vol 9 (1) ◽  
pp. 7-14
Author(s):  
Y. Nurraifah ◽  
I. I. Arief ◽  
N. Ulupi

Bacteriocins is a natural preservative (bio-preservatives) that can safely be used for food. Bacteriocinscan be produced by a group of Lactic Acid Bacteria (LAB). Several strains of lactic acid bacteria (LAB)is bactericidal against gram positive and gram negative bacteria. The purpose of this study was toanalyze the bacteriocins produced by Lactobacillus plantarum in chicken meat and determine the levelof the last and long-term. Factors that are seen in this study is the levels of bacteriocins and also theduration of storage of chicken meat. The levels of bacteriocins is 0% and 10% by way of spraying inchicken meat and duration of storage are at 0, 5, 10, 15, 20, and 25 hours at room temperature. Thisstudy used a factorial completely randomized design with three replications. Plantaricin concentrationagainst pH and aw values were significantly different (P<0.05). The test result of storage duration againstwater content were significantly different (P<0.05). Treatment of plantarisin IIA-1A5 10% to maintainthe condition of chicken meat was better than treatment without the adding plantarisin.


Author(s):  
Pascale Lepercq ◽  
Philippe Gérard ◽  
Fabienne Béguet ◽  
Jean-Pierre Grill ◽  
Purification Relano ◽  
...  

Author(s):  
Yu. Nikolaev ◽  
R. Ulanova ◽  
I. Shakir ◽  
A. Khreptugova

Various methods of stabilizing the cells of the lactic acid bacterium Enterococcus faecium during long-term storage were studied. It is shown that the long-term survival of E. faecium is promoted by the addition of Enterosgel, Polysorb, the use of LB substratum, as well as their immobilization in humic-silanol gel.


2004 ◽  
Vol 16 (4) ◽  
pp. 195-201 ◽  
Author(s):  
Pascale Lepercq ◽  
Philippe Gérard ◽  
Fabienne Béguet ◽  
Jean-pierre Grill ◽  
Purification Relano ◽  
...  

2019 ◽  
Vol 48 (4) ◽  
pp. 30-38 ◽  
Author(s):  
Ольга Кригер ◽  
Olga Kriger ◽  
Светлана Носкова ◽  
Svetlana Noskova

Among the relevant studies on lactic acid bacteria there are projects devoted to the multienzyme complexes of starter cultures, new competitive bacterial concentrates and their use in fermented functional milk products. In fermented milk production, the process of albuminolysis has a significant impact on the consistency, taste, and smell of the product. Therefore, lactic acid bacteria with high proteolytic properties are of the greatest interest for fermented milk industry. The present research features long- term methods for preservation of the properties of lactic acid microorganisms. The experiment defined the regime parameters of combined starter lyophilisation. The results prove that fermented milk production requires high-quality starter strains. The authors developed a long-term method for preservation of properties of particular strains of lactic acid microorganisms. The method presupposes freeze-drying with the following parameters: freezing temperature – minus 25°C in a protective 5%-glycerol medium (90 minutes); the drying temperature – 30°C (6 hours); refrigerating load – 5.45 kW/m²; residual pressure – 0.6‒0.8 kPa, bed depth – 2 mm. The authors also developed the necessary documentation (No. 9225-096-02054145-2013), procedures, and formula of the fermented milk product with a combined direct application starter.


2014 ◽  
pp. 303-374 ◽  
Author(s):  
Jinzhong Xiao ◽  
Yong Zhang ◽  
Zhennai Yang

2011 ◽  
Vol 23 (No. 5) ◽  
pp. 209-216 ◽  
Author(s):  
T. Komprda ◽  
K. Novická ◽  
L. Kalhotka ◽  
D. Smělá

The contents of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine and spermine) were determined in samples of processed cheese, either pasteurised (P) or sterilised (S), and consequently stored for either 22 or 57 weeks at the temperatures of 8&deg;C and 22&deg;C, respectively. Tyramine was quantitatively the most important biogenic amine (1.3&ndash;29.3 mg/kg); the highest level (P &lt; 0.05) was found in P cheese stored for 22 weeks after processing at 8&deg;C (P1). Regardless of tyramine, and with the exception of putrescine in S&nbsp;cheese stored for 57 weeks (2.2 mg/kg), the content of no biogenic amine exceeded 2 mg/kgin any tested sample. Significantly higher (by five to six orders of magnitude; P &lt; 0.05) counts of total aerobic and facultative anaerobic microorganisms in P1 sample in comparison with all other samples were indicative of the cover leakage. No lactic acid bacteria were detected in any sample, the counts of coliforms and total anaerobes, respectively, were negligible and did not differ (P&gt; 0.05) between samples. No sample of the tested long-term stored processed cheese was considered unsafe from the toxicological viewpoint. &nbsp; &nbsp;


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