scholarly journals Interactions Among Lactic Acid Starter and Probiotic Bacteria Used for Fermented Dairy Products

2002 ◽  
Vol 85 (4) ◽  
pp. 721-729 ◽  
Author(s):  
C.G. Vinderola ◽  
P. Mocchiutti ◽  
J.A. Reinheimer
2021 ◽  
Vol 26 (2) ◽  
pp. 2548-2559
Author(s):  
VIORICA CORBU ◽  
◽  
STEFANA PETRUT ◽  
TATIANA VASSU ◽  
DIANA PELINESCU ◽  
...  

During last decades, there is a growing interest for characterizing new microbial strains isolated from various sources (plants, soil and natural fermentative processes), in order to enhance industrial productivity. The aim of the present study was to assess the profile of cell growth parameters and biomass accumulation of 15 newly isolated yeast and lactic acid bacteria (LAB) strains from Romanian spontaneous fermented dairy products under different environmental stress conditions (chemical and physical). On this purpose, the yeast and LAB strains were characterized and identified using MALDI-TOF MS and selected for their biotechnological potential. Cell growth was evaluated in presence of extreme pH values, temperatures and different NaCl concentrations. All strains included in this study grew well under their optimal conditions; some of them preferred extreme parameters: acid / very alkaline pH, high temperatures or NaCl concentration The characterization of microbiota from Romanian spontaneous fermented dairy products might represent a great opportunity for the development of dairy industry using native microorganisms, preserving thus the Romanian biodiversity and cultural heritage.


Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 30 ◽  
Author(s):  
Maria Aspri ◽  
Photis Papademas ◽  
Dimitrios Tsaltas

Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.


2014 ◽  
Vol 4 (3) ◽  
pp. 199-206 ◽  
Author(s):  
Alexander Oleskin ◽  
◽  
Olga Zhilenkova ◽  
Boris Shenderov ◽  
Adelaide Amerhanova ◽  
...  

2019 ◽  
Vol 13 (02) ◽  
pp. 137-148 ◽  
Author(s):  
Chao Yang ◽  
Tao Yu

Introduction: Lactic acid bacteria (LAB) are commonly found in foods and are also natural intestinal inhabitants in humans and most animals. However, information regarding antimicrobial resistance and the transfer of resistance genes of LAB from fermented dairy products in China is limited. Methodology: In this study, LAB isolates (n = 82) of Lactobacillus (n = 43) and Streptococcus thermophilus (n = 39) were isolated from 51 commercial fermented food samples in China. All isolates were subjected to pulsed-field gel electrophoresis (PFGE), antimicrobial susceptibility, detecting resistance genes, as well as investigating the transferability of resistance genes. Results: The 43 Lactobacillus isolates yielded 24 PFGE patterns and the 34 isolates of S. thermophilus generated 32 different PFGE patterns. Among the 43 Lactobacillus strains, the most commonly observed resistance was that to streptomycin (83.7%) and gentamycin (83.7%). Among the 39 S. thermophilus strains, the most frequently observed resistance was that to streptomycin (92.3%), gentamycin (87.2%), ciprofloxacin (79.5%), and chloramphenicol (71.8%), whereas the lowest level of resistance was that against erythromycin (7.7%). Antimicrobial resistance genes for erythromycin (emrB), gentamycin (aac(6')-aph(2")), streptomycin (ant(6)), sulfamethoxazole (sulI and sulII), tetracycline (tetM and tetS) were detected in the 18 resistance LAB strains. Conjugation experiments showed that tetM from L. delbrueckii subsp. bulgaricus R6 and tetS from L. plantarum R41 were successfully transferred to L. monocytogenes by filter mating. Conclusions: LAB strains could potentially act as reservoirs of resistance genes and play an active role in the transfer of resistance to humans via the food chain.


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