Human health and nutritionBacteriocin producing lactic acid bacteria (LAB) exhibits broad range of antibacterial activity against some of the major food borne pathogens and spoilage causing bacteria. Additionally, they have bactericidal activity against species strictly linked to the producer bacterium. LAB...
Lactic acid bacteria (LAB) confer health benefits to human when administered orally. We have recently isolated several species of LAB strains fromplant sources, such as fruits, vegetables, flowers, and medicinal plants. Since antibiotics used to treat bacterial infection diseases induce the emergence ...
Fermented foods have been a staple in human diets for thousands of years, garnering attention for their health and medicinal benefits. Rich in lactic acid bacteria (LAB) with probiotic properties, these foods play a crucial role in positively impacting the host's gut microbiome composition and ov...
Food industries have already been discovering or currently testing novel natural antimicrobials that may seem promising to assure food safety and maintain food quality. As consumers‘ demand for more natural appealing foods, the possibility of metabolite of lactic acid bacteria (LAB) as antimicrobials ...
Lactic acid bacteria (LAB) are known through ages for their wide applications in food, pharmaceutical and chemical industries. But recently LAB have aroused interest for their ability to secrete extracellular polysaccharides or glucans. These glucans have immense commercial value because of their ...
Lactic acid bacteria (LAB) are widespread microorganisms which can be found in any environment rich mainly in carbohydrates, such as plants, fermented foods and the mucosal surfaces of humans, terrestrial and marine animals. In the human and animal bodies, LAB are part of the normal microbiota ...
Traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human health, and some of those benefits are related to protein‐derived products. Peptides produced by LAB have attracted the interest of food industries because of their diverse...
2001. Fermentation of D-tagatose by human intestinal bacteria and dairy lactic acid bacteria. Micro Ecol Health Dis 3:87-95.Fermentation of D-tagatose by human intestinal bacteria and dairy lactic acid bacteria. Bertelsen H,Andersen H,Tvede M. Microbial Ecology . 2001...
Lactic acid bacteria (LAB) are used for centuries in food fermentations not only improving the sensory and nutritional profiles of the produced foods but also preserving them against spoilage and pathogenic microflora. Most of these Gram positive, non spore forming, and catalase negative bacteria ...
Kimchi and sauerkraut lactic acid bacteria and human health 1Introduction Lactic acid fermentationoffers many advantages. Among them, the enhancement of thenutritional valueof raw materials has been very well documented over the last two decades. In recent years, research has focused on understanding ...