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The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inocu...
119 strains of lactic acid bacteria from Chinese pickle were tested for production of antimicrobial compounds (bacteriocins). Among them, strain C8 showed strongly antibacterial activity against Staph...
The effects of inulin HPX and maltodextrins, and also the potentially probiotic Lactobacillus plantarum 14 strain, used separately and in combination in white cheese production, on the gastrointestina...
Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some u...
Fermentation of shrimp biowaste was conducted with two Lactobacillus plantarum strains at pH=6.0 under various salt concentrations. The non-amylolytic strain L. plantarum 541 and amylolytic strain L. ...
The aim of this study was to develop a new probiotic soy cheese on the basis of chinese sufu. The soy cheese was made from soymilk fermented with soy cheese bacterial starter cultures (DH1 and GH4) an...
Probiotic lactic acid bacteria belonging to the species Lactobacillus casei, Lb. paracasei, and Lb. acidophilus were cultivated in the presence of galactosyl derivatives of erythritol, xylitol, and so...
The in vitro role of Lactobacillus acidophilus was investigated to explore the potential to inhibit coliforms. A threefold concentrated cell-free extract from L. acidophilus SBT2074 could efficiently ...
Oxidative stress in the colon is associated with the incidence of colon cancer. In situ, the suppression of oxidative stress in the colon would be an effective form of prevention of the cancer. In thi...
Isolates of Lactobacillus delbrueckii subsp. lactis obtained from raw milk samples were compared for the ability to produce hydrogen peroxide (H2O2)at 5°C. Nineteen out of 101 lactobacilli isolated we...
Administration of Lactobacillus reuteri CRL 1098 (104 cells/d) to mice for 7 d before inducing hypercholesterolemia (by feeding mice with a fat-enriched diet for the subsequent 7 d) was evaluated. At ...
The effect storage at 4°C on the viability of Lactobacillus gasseri and its sodium taurocholate-deconjugating and cholesterol-binding abilities as well as desmutagenic activity was investigated. Unfer...
To select Lactobacillus acidophilus group bacteria as a probiotic yogurt starter, we designed a new screening method that measures the binding activity of surface layer protein to rat colonic mucin, w...
Microbial degradation of Trp is thought to promote the formation of aromatic compounds that impart putrid, fecal, or unclean flavors in cheese, but pathways for their production have not been establis...
Cheddar cheeses were manufactured in open vats to study the influence of adjunct cultures of mesophilic lactobacilli on proteolysis and the development of sensory characteristics during ripening. Pair...

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