2005
DOI: 10.1016/j.fmrre.2005.04.009
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Diversity, vitality and activities of intestinal lactic acid bacteria and bifidobacteria assessed by molecular approaches

Abstract: While lactic acid bacteria and bifidobacteria have been scientifically important for over a century, many of these are marketed today as probiotics and have become a valuable and rapidly expanding sector of the food market that is leading functional foods in many countries. The human gastro-intestinal tract with its various compartments and complex microbiota is the primary target of most of these functional foods containing lactic acid bacteria and bifidobacteria (LAB&B). In addition, their use as vectors for… Show more

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Cited by 139 publications
(81 citation statements)
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“…The type of sugar available is likely to influence the species composition and abundance of the microbiota along the GIT (447). In this context, bacteria such as Lactobacillus are particularly prevalent in the upper GIT, where they mainly ferment relatively simple mono-, di-, and trisaccharides (447).…”
Section: Bifidobacteria and Carbohydrate Metabolismmentioning
confidence: 99%
See 1 more Smart Citation
“…The type of sugar available is likely to influence the species composition and abundance of the microbiota along the GIT (447). In this context, bacteria such as Lactobacillus are particularly prevalent in the upper GIT, where they mainly ferment relatively simple mono-, di-, and trisaccharides (447).…”
Section: Bifidobacteria and Carbohydrate Metabolismmentioning
confidence: 99%
“…In this context, bacteria such as Lactobacillus are particularly prevalent in the upper GIT, where they mainly ferment relatively simple mono-, di-, and trisaccharides (447). In contrast, bacteria active in the lower parts of the colon, such as bifidobacteria, probably owe their specific ecological success to their capacity to metabolize complex carbohydrates.…”
Section: Bifidobacteria and Carbohydrate Metabolismmentioning
confidence: 99%
“…In addition, some species have potential for production of raw ingredients for industrial processes, such as propanediol production for the textile industry (Nakamura & Whited, 2003). Lactobacilli are part of the normal human gastrointestinal (GI) microbiota and they may also be found in the GI tracts of other mammalian species (Klaenhammer & Russell, 2000;Tannock, 2004;Vaughan et al, 2005). Some Lactobacillus species have been attributed with probiotic properties, implying 'living micro-organisms which upon ingestion in certain numbers exert health benefits beyond inherent nutrition' (Guarner & Schaafsma, 1998).…”
Section: Introductionmentioning
confidence: 99%
“…Many Lactobacillus species have been shown to confer probiotic properties, meaning that, upon ingestion, they confer a range of benefits on the host (1). Lactobacilli are part of the normal human gastrointestinal (GI) microbiota, and they may also be found in the GI tracts of other mammalian species (2)(3)(4). Bacteria belonging to the species investigated in this study, Lactobacillus salivarius, have been isolated from the intestinal mucosa of 9% of human subjects examined (5), the tongue and rectum of 12% of healthy adults sampled (6), and feces of infants (7).…”
mentioning
confidence: 99%