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1. Correction to: Evaluation of the efficacy of Lactobacillus plantarum HEAL9 and Lactobacillus paracasei 8700:2 on aspects of common cold infections in children attending day care: a randomised, double-blind, placebo-controlled clinical study

Author:
Lazou Ahrén, Irini; Berggren, Anna; Teixeira, Cristina; Martinsson Niskanen, Titti; Larsson, Niklas
Source:
European journal of nutrition 2020 v.59 no.1 pp. 419
ISSN:
1436-6207
Subject:
Lactobacillus paracasei; Lactobacillus plantarum,   etc   ; children; common cold;     Show all 4 Subjects
Abstract:
... The original version of this article unfortunately contained a mistake. A number in Table 6 has been corrected. ...
DOI:
10.1007/s00394-019-02156-5
PubMed:
31858212
PubMed Central:
PMC7000535

2. Fourteen steps to relevance: taking probiotics from the bench to the consumer

Author:
Reid, Gregor
Source:
Canadian journal of microbiology 2020 v.66 no.1 pp. 1-10
ISSN:
1480-3275
Subject:
Lactobacillus,   etc   ; human health; probiotics;     Show all 3 Subjects
Abstract:
... Much is made of the need to translate scientific research into improved care of people or other life forms. Grant applications invariably start with the extent of a problem and end by claiming that their work will or could result in making an impact. In truth, very few projects ever lead to translation at the level of the host, nor was that really their intent. For those who are focused on applied ...
DOI:
10.1139/cjm-2019-0148

3. Low-Dose Electron-Beam Irradiation for the Improvement of Biofilm Formation by Probiotic Lactobacilli

Author:
Pepoyan, Astghik Z.; Manvelyan, Anahit M.; Balayan, Marine H.; Galstyan, Samvel; Tsaturyan, Vardan V.; Grigoryan, Bagrat; Chikindas, Michael L.
Source:
Probiotics and antimicrobial proteins 2020 v.12 no.2 pp. 667-671
ISSN:
1867-1306
Subject:
Lactobacillus acidophilus; Lactobacillus rhamnosus,   etc   ; biofilm; hydrophobicity; irradiation; packaging; probiotics;     Show all 7 Subjects
Abstract:
... The effects of 50–150 gray electron-beam irradiation on the biofilm-formation ability and cell surface hydrophobicity of the commercial strain, Lactobacillus acidophilus DDS®-1, from Lacto-G (a marketed synbiotic formulation) and the putative probiotic, L. rhamnosus Vahe, were evaluated. No significant changes in cell surface hydrophobicity were found after irradiation, while increases in biofilm- ...
DOI:
10.1007/s12602-019-09566-1

4. Novel real-time PCR assay for Lactobacillus casei group species using comparative genomics

Author:
Kim, Eiseul; Yang, Seung-Min; Cho, Eun-Ji; Kim, Hae-Yeong
Source:
Food microbiology 2020 v.90 pp. 103485
ISSN:
0740-0020
Subject:
Lactobacillus casei; Lactobacillus paracasei; Lactobacillus rhamnosus,   etc   ; genes; genomics; probiotics; quantitative polymerase chain reaction; taxonomy;     Show all 8 Subjects
Abstract:
... The Lactobacillus casei group, which includes the closely related species L. casei, L. paracasei, L. rhamnosus, and L. chiayiensis, has been under debate regarding its taxonomy because of the difficulty in distinguishing the species from each other. In the present study, we developed a novel real-time PCR assay for distinguishing the L. casei group species. The pan-genome, as determined by the gen ...
DOI:
10.1016/j.fm.2020.103485

5. The effect of lactobacillus cell size on its probiotic characteristics

Author:
Rajab, Shadi; Tabandeh, Fatemeh; Shahraky, Mahvash Khodabandeh; Alahyaribeik, Samira
Source:
Anaerobe 2020 v.62 pp. 102103
ISSN:
1075-9964
Subject:
Lactobacillus acidophilus; Lactobacillus delbrueckii subsp. delbrueckii; Lactobacillus delbrueckii subsp. lactis,   etc   ; Lactobacillus gasseri; Lactobacillus paracasei; Lactobacillus plantarum; Lactobacillus reuteri; Lactobacillus rhamnosus; Lactobacillus sakei; Lactobacillus salivarius; adhesion; antibacterial properties; antibiotics; antioxidant activity; antioxidants; bile; cell structures; hemolysis; intestinal mucosa; prediction; probiotics; screening; statistical analysis;     Show all 23 Subjects
Abstract:
... Screening for probiotic characteristics is usually associated with a series of assays and a large number of isolates to be tested, which can be sometimes costly and frustrating. For this reason, finding some indicators to predict the probiotic potential would be of great significance. In this study, 10 Lactobacillus strains including L. sakei, L. reuteri, L. delbrueckii subsp. lactis, L. delbrueck ...
DOI:
10.1016/j.anaerobe.2019.102103

6. Effects of Temperature on Bacterial Biodiversity and Qualities of Fermented Yucha Products

Author:
Wang, Shuai; Han, Jing; Zhang, Jingbo; Lin, Xinping; Liang, Huipeng; Li, Shengjie; Dong, Xiuping; Ji, Chaofan
Source:
Journal of aquatic food product technology 2020 v.29 no.1 pp. 43-54
ISSN:
1547-0636
Subject:
Lactobacillus brevis; Lactobacillus plantarum; Lactobacillus sakei,   etc   ; biodiversity; biogenic amines; environmental factors; fermentation; fermented fish; temperature; texture; volatile compounds; China;     Show all 12 Subjects
Abstract:
... Yucha is a home-made, fermented fish product in South China. The quality of yucha can vary depending on environmental factors. In order to determine the effects of temperature on bacterial biodiversity and quality of fermented yucha products, in the present study, yucha was fermented at 15°C, 20°C, 25°C, and 30°C. Bacterial cells in all yucha samples grew from 3.7 log CFU/g at the onset of the fer ...
DOI:
10.1080/10498850.2019.1693464

7. Prokaryotic communities in multidimensional bottom-pit-mud from old and young pits used for the production of Chinese Strong-Flavor Baijiu

Author:
Zhang, Huimin; Meng, Yajing; Wang, Yanli; Zhou, Qingwu; Li, Anjun; Liu, Guoying; Li, Jingxin; Xing, Xinhui
Source:
Food chemistry 2020 v.312 pp. 126084
ISSN:
0308-8146
Subject:
Lactobacillus,   etc   ; calcium; environmental factors; lactic acid; pH;     Show all 5 Subjects
Abstract:
... The pit mud (PM) prokaryotic communities with obvious difference between old and young PM is essential for solid-fermentation of Chinese Strong-Flavor Baijiu. The bottom-PM (BPM) is considered more important. In this study, the multidimensional prokaryotic communities of old and young BPMs were investigated. The old BPM presented stratified difference within the depth of 0–7 cm, especially, the su ...
DOI:
10.1016/j.foodchem.2019.126084

8. Study of helveticin gene in Lactobacillus crispatus strains and evaluation of its use as a phylogenetic marker

Author:
Stoyancheva, Galina
Source:
Archives of microbiology 2020 v.202 no.1 pp. 205-208
ISSN:
0302-8933
Subject:
Lactobacillus crispatus,   etc   ; genes; humans; microbiome; phylogeny; probiotics;     Show all 6 Subjects
Abstract:
... Lactobacilli are a part of the human microbiome in healthy humans. Studies of their physiological and genetic characteristics are the basis for their use in probiotic preparations. This report is a brief description of the helveticin gene found in two Lactobacillus crispatus strains, which are a part of the human microbiome. Our analysis showed that the two variants of the gene are not solely char ...
DOI:
10.1007/s00203-019-01711-2

9. Characterisation of the bacterial community structures of sunki, a traditional unsalted pickle of fermented turnip leaves

Author:
Tomita, Satoru; Watanabe, Jun; Nakamura, Toshihide; Endo, Akihito; Okada, Sanae
Source:
Journal of bioscience and bioengineering 2020 v.129 no.5 pp. 541-551
ISSN:
1389-1723
Subject:
Lactobacillus buchneri; Lactobacillus crispatus; Lactobacillus delbrueckii,   etc   ; Lactobacillus fermentum; Lactobacillus gasseri; Lactobacillus intestinalis; Lactobacillus plantarum; Lactobacillus reuteri; acetic acid; bacterial communities; community structure; ethanol; ethyl acetate; gamma-aminobutyric acid; genes; glutamic acid; lactic fermentation; leaves; metabolomics; metagenomics; pH; phylogeny; pickles; ribosomal RNA; succinic acid; turnips; volatile compounds; water solubility;     Show all 28 Subjects
Abstract:
... The bacterial community structure in 29 naturally fermented samples of sunki, an unsalted lactic-fermented pickle in Japan, was determined by 16S rRNA gene-targeted metagenomic analysis. The data revealed that genus Lactobacillus was dominant in all samples and various bacterial species, related to Lactobacillus delbrueckii, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus fermentum, ...
DOI:
10.1016/j.jbiosc.2019.11.010

10. Evaluation of the efficacy of Lactobacillus plantarum HEAL9 and Lactobacillus paracasei 8700:2 on aspects of common cold infections in children attending day care: a randomised, double-blind, placebo-controlled clinical study

Author:
Lazou Ahrén, Irini; Berggren, Anna; Teixeira, Cristina; Martinsson Niskanen, Titti; Larsson, Niklas
Source:
European journal of nutrition 2020 v.59 no.1 pp. 409-417
ISSN:
1436-6207
Subject:
Lactobacillus paracasei; Lactobacillus plantarum,   etc   ; adults; children; cold season; common cold; drug therapy; nose; placebos; probiotics;     Show all 10 Subjects
Abstract:
... BACKGROUND: The combination of Lactobacillus plantarum HEAL9 and Lactobacillus paracasei 8700:2 (commercially available as Probi Defendum®) has previously been reported to reduce the incidence, duration and severity of naturally acquired common colds in adults. The aim of the present study was to evaluate the impact of Probi Defendum® on aspects of common cold in healthy children 1–6 years of age ...
DOI:
10.1007/s00394-019-02137-8
PubMed:
31734734
PubMed Central:
PMC7000506

11. Inhibition of Listeria monocytogenes in fresh sausage by bacteriocinogenic Lactobacillus curvatus UFV-NPAC1 and its semi-purified bacteriocin

Author:
Castilho, Natalia Parma Augusto de; Todorov, Svetoslav Dimitrov; Oliveira, Leandro Licursi; Bersot, Luciano dos Santos; Nero, Luís Augusto
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.118 pp. 108757
ISSN:
0023-6438
Subject:
Lactobacillus curvatus; Lactobacillus sakei,   etc   ; Listeria monocytogenes; food matrix; nisin; pathogens; sausages; storage temperature; storage time;     Show all 9 Subjects
Abstract:
... The aim of the study was to evaluate the inhibitory activity of Lactobacillus curvatus UFV-NPAC1 and its bacteriocin on Listeria monocytogenes in a controlled food matrix. Fresh sausages were prepared and inoculated with different combinations of L. curvatus UFV-NPAC1 (bacteriocinogenic strain, 10⁶ CFU/g), L. sakei ATCC 15521 (non-bacteriocinogenic strain, 10⁶ CFU/g), L. monocytogenes (target, 10³ ...
DOI:
10.1016/j.lwt.2019.108757

12. Metabolic shift in the production of corrinoid compounds by Lactobacillus coryniformis in the absence of purines

Author:
Torres, Andrea Carolina; Elean, Mariano; Hebert, Elvira María; Saavedra, Lucila; Taranto, María Pía
Source:
Biochimie 2020 v.168 pp. 185-189
ISSN:
0300-9084
Subject:
Lactobacillus coryniformis; Lactobacillus reuteri,   etc   ; adenine; bacteria; biosynthesis; genes; inositols; ligands; screening; vitamin B12;     Show all 10 Subjects
Abstract:
... Lactobacillus coryniformis CRL 1001 and L. reuteri CRL 1098 have the complete genes necessary to synthesize pseudo-cobalamin as final product in a vitamin B12 free commercial medium. Unlike vitaminB12 (the most biologically active form), the pseudo-cobalamin contains adenine instead of 5,6-dimethlbenzimidazole (DMB) in the Coα-ligand. Considering the vitamin B12-gene clusters of these bacteria, th ...
DOI:
10.1016/j.biochi.2019.11.003

13. Probiotic Lactobacillus strains from Mongolia improve calcium transport and uptake by intestinal cells in vitro

Author:
Raveschot, Cyril; Coutte, François; Frémont, Marc; Vaeremans, Maxime; Dugersuren, Jamyan; Demberel, Shirchin; Drider, Djamel; Dhulster, Pascal; Flahaut, Christophe; Cudennec, Benoit
Source:
Food research international 2020 v.133 pp. 109201
ISSN:
0963-9969
Subject:
Lactobacillus casei; Lactobacillus delbrueckii; Lactobacillus fermentum,   etc   ; Lactobacillus helveticus; Lactobacillus plantarum; acid tolerance; calcitriol receptors; calcium; cytotoxicity; dairy products; digestion; genes; hydrophobicity; intestinal absorption; intestines; metabolism; probiotics; screening; tight junctions; vitamin D; Mongolia;     Show all 21 Subjects
Abstract:
... The aim of this study was to investigate the probiotic properties of 174 Lactobacillus strains isolated from Mongolian dairy products, and particularly their impact on intestinal calcium uptake and absorption. All isolates underwent a first screening based on cell surface hydrophobicity, acid tolerance, tolerance to gastro-intestinal digestion, autoaggregation, adhesion and cytotoxicity against in ...
DOI:
10.1016/j.foodres.2020.109201

14. Structural Comparison of Different Galacto-oligosaccharide Mixtures Formed by β-Galactosidases from Lactic Acid Bacteria and Bifidobacteria

Author:
Kittibunchakul, Suwapat; van Leeuwen, Sander S.; Dijkhuizen, Lubbert; Haltrich, Dietmar; Nguyen, Thu-Ha
Source:
Journal of agricultural and food chemistry 2020 v.68 no.15 pp. 4437-4446
ISSN:
1520-5118
Subject:
Lactobacillus brevis; Lactobacillus delbrueckii subsp. bulgaricus; Lactobacillus helveticus,   etc   ; Bifidobacterium breve; Escherichia coli; Lactobacillus plantarum; Lactobacillus reuteri; Streptococcus thermophilus; anion exchange chromatography; beta-galactosidase; galactooligosaccharides; gel chromatography; lactic acid bacteria; lactose; nuclear magnetic resonance spectroscopy; refractive index;     Show all 16 Subjects
Abstract:
... The LacLM-type β-galactosidase from Lactobacillus helveticus DSM 20075 expressed in both Escherichia coli (EcoliBL21Lhβ-gal) and Lactobacillus plantarum (Lp609Lhβ-gal) was tested for their potential to form galacto-oligosaccharides (GOS) from lactose. The Lh-GOS mixture formed by β-galactosidase from L. helveticus, together with three GOS mixtures produced using β-galactosidases of both the LacLM ...
DOI:
10.1021/acs.jafc.9b08156
PubMed:
32196339
PubMed Central:
PMC7168588

15. Autochthonous and commercial cultures with functional properties in goat milk supplemented with licuri fruit

Author:
Souza, Jane Viana de; Oliveira, Anay Priscilla David de; Ferrari, Iris da Silva; Miyasato, Isabela Felipe; Carrijo, Kênia de Fátima; Schwan, Rosane Freitas; Dias, Francesca Silva
Source:
Food bioscience 2020 v.35 pp. 100585
ISSN:
2212-4292
Subject:
Lactobacillus acidophilus; Lactobacillus plantarum; Lactobacillus rhamnosus,   etc   ; Bifidobacterium animalis subsp. lactis; acidification; consumer preferences; ecosystems; foods; fruits; functional properties; goat milk; lactic acid bacteria; proteolysis; sensory properties; Brazil;     Show all 15 Subjects
Abstract:
... Autochthonous lactic acid bacteria (LAB) from goat milk were selected to produce fermented goat's milk (FGM) with licuri fruit from the biome of Brazil. The performance of commercial cultures (CC), including Lactobacillus acidophilus (LA-5) and Bifidobacterium animalis subsp. lactis (BB-12) cultures, was compared with that of autochthonous cultures (AC). The AC, including cultures of 10 LAB isolat ...
DOI:
10.1016/j.fbio.2020.100585

16. A mixture of potassium sorbate and sodium benzoate improved fermentation quality of whole‐plant corn silage by shifting bacterial communities

Author:
Zhang, Y.; Liu, Y.; Meng, Q.; Zhou, Z.; Wu, H.
Source:
Journal of applied microbiology 2020 v.128 no.5 pp. 1312-1323
ISSN:
1364-5072
Subject:
Lactobacillus coryniformis; Lactobacillus paralimentarius; Lactobacillus reuteri,   etc   ; Klebsiella; Pediococcus; ammonium nitrogen; application rate; bacterial communities; corn silage; farms; fermentation; livestock; mastitis; pH; potassium sorbate; sodium benzoate;     Show all 16 Subjects
Abstract:
... AIMS: To investigate the changes in fermentation quality of whole‐plant corn silage ensiled with varying dosages of mixed organic acid salts (MS), and link these dosage changes to shifts in bacterial composition. METHODS AND RESULTS: Fermentation quality and bacterial community of corn silage ensiled with MS at four application rates (0, 0·67 g kg⁻¹, 1·33 g kg⁻¹, and 2·00 g kg⁻¹) were investigated ...
DOI:
10.1111/jam.14571

17. Evaluation of the Efficacy of Three Direct Fed Microbial Cocktails To Reduce Fecal Shedding of Escherichia coli O157:H7 in Naturally Colonized Cattle and Fecal Shedding and Peripheral Lymph Node Carriage of Salmonella in Experimentally Infected Cattle

Author:
Brown, T. R.; Edrington, T.; Genovese, K.; He, H.; Anderson, R.; Nisbet, D.
Source:
Journal of food protection 2020 v.83 no.1 pp. 28-36
ISSN:
0362-028X
Subject:
Lactobacillus acidophilus; Lactobacillus animalis; Lactobacillus reuteri,   etc   ; Enterococcus faecium; Escherichia coli O157; Pediococcus acidilactici; Salmonella Montevideo; cattle; feces; lactose; lymph nodes; monocytes; necropsy; neutrophils; nitric oxide;     Show all 15 Subjects
Abstract:
... Two experiments were conducted to evaluate the feeding of direct fed microbials (DFMs) on fecal shedding of Escherichia coli O157:H7 in naturally infected cattle (experiment I) and on Salmonella in the feces and peripheral lymph nodes (PLNs) of experimentally infected cattle (experiment II). Thirty cattle, 10 per treatment, were used in each experiment. Treatments in experiment I consisted of a co ...
DOI:
10.4315/0362-028X.JFP-19-208

18. Non-digestible oligosaccharides of green coffee spent and their prebiotic efficiency

Author:
Desai, Nivas M.; Martha, Glory S.; Harohally, Nanishankar V.; Murthy, Pushpa S.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.118 pp. 108784
ISSN:
0023-6438
Subject:
Lactobacillus casei; Lactobacillus fermentum; Lactobacillus plantarum,   etc   ; acid tolerance; functional foods; galactose; gastric juice; humans; insoluble fiber; magnesium; mannose; nutrients; oligosaccharides; pH; polyphenols; polysaccharides; prebiotics; roasting;     Show all 18 Subjects
Abstract:
... The processing of green coffee for the extraction of polyphenols resulted in green coffee spent (GCS) accounting 90% dietary polysaccharides. The GCS rich in Non-digestible carbohydrates (oligosaccharides) represent promising prebiotic nutrients. These Non-digestible oligosaccharides were extracted and characterized for valorization of the GCS. The enzymatic (Viscozyme), thermal (roasting) and aqu ...
DOI:
10.1016/j.lwt.2019.108784

19. A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

Author:
Zheng, Yin; Fei, Yongtao; Yang, Yue; Jin, Zekun; Yu, Baoning; Li, Li
Source:
Food microbiology 2020 v.91 pp. 103540
ISSN:
0740-0020
Subject:
Lactobacillus casei; Lactobacillus fermentum; Lactobacillus mucosae,   etc   ; Lactobacillus rhamnosus; Streptococcus thermophilus; acetoin; antibiotic resistance; antibiotics; coculture; fermentation; flavor; food pathogens; gas chromatography-mass spectrometry; gastric juice; genes; kefir; lactic acid bacteria; probiotics; soymilk; starter cultures; tofu; whey;     Show all 22 Subjects
Abstract:
... Lactic acid bacteria (LAB) are commonly used in soymilk fermentation to improve health-related functionality, but their contribution to sensory qualities is less valued. We characterized Lactobacillus harbinensis M1, Lactobacillus mucosae M2, Lactobacillus fermentum M4, Lactobacillus casei M8 and Lactobacillus rhamnosus C1 from naturally-fermented tofu whey, along with Streptococcus thermophilus S ...
DOI:
10.1016/j.fm.2020.103540

20. Content of xylose, trehalose and l-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria

Author:
Ucar, Redife Aslihan; Pérez-Díaz, Ilenys M.; Dean, Lisa L.
Source:
Food microbiology 2020 v.91 pp. 103454
ISSN:
0740-0020
Subject:
Lactobacillus brevis; Lactobacillus buchneri; Lactobacillus pentosus,   etc   ; Lactobacillus plantarum; ammonia; biogenic amines; citrulline; cucumbers; fermentation; glucose; high performance liquid chromatography; lactic acid bacteria; mixed culture; multiple strain starters; ornithine; pH; trehalose; vegetable juices; xylose;     Show all 19 Subjects
Abstract:
... This research determined the concentration of trehalose, xylose and l-citrulline in fresh and fermented cucumbers and their utilization by Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus buchneri. Targeted compounds were measured by HPLC and the ability of the lactobacilli to utilize them was scrutinized in fermented cucumber juice. Fresh cucumber juice was ...
DOI:
10.1016/j.fm.2020.103454