Foods and Food Ingredients for Prevention of Diarrheal Disease in Children in Developing Countries

Reddy, N. R.; Roth, Susann; Eigel, W.N.; Pierson, Merle D.

doi:10.4315/0362-028x-51.1.66

“…The content of nitrite, for example, can be lowered without a reduction in protection against C. botulinum when bacon was inoculated with Lb. plantarum and sucrose added [131].…”

Section: Clostridium Botulinum and Listeria Monocytogenesmentioning

confidence: 99%

“…acidophilus, Lb. bulgaricus, L, lactis and Bifidobacterium bifidum [14,130,131] are cited most often in this connection. Indicated therapeutic values of these and other LAB include antichulesteremic properties, tumour suppression, an control over growth and colonization of potentially pathogenic microorganisms.…”

Section: Dairy Productsmentioning

confidence: 99%

Antagonistic activities of lactic acid bacteria in food and feed fermentations

Lindgren

¹

,

Dobrogosz

²

1990

FEMS Microbiology Letters

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Many factors contribute to a successful natural fermentation of carbohydrate‐rich food and feed products. Metabolic activities of lactic acid bacteria (LAB) play a leading role. Their ability to rapidly produce copious amounts of acidic end products with a concomitant pH reduction is the major factor in these fermentations. Although their specific effects are difficult to quantitate, other LAB metabolic products such as hydrogen peroxide and diacetyl can also contribute to the overall antibiosis and preservative potential of these products. The contribution of bacteriocins is also difficult to evaluate. It is suggested that they may play a role in selecting the microflora which initiates the fermentation. Bacteriocins are believed to be important in the ability of LAB to compete in non‐fermentative ecosystems such as the gastro‐intestinal tract. During the past few decades interest has arisen in the use of the varied antagonistic activities of LAB to extent the shelf‐life of protein‐rich products such as meats and fish. Recent findings indicate that the newly discovered Lactobacillus reuteri reuterin system may be used for this purpose.

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“…Improvement in shelf-life and hygiene of fermented products can be attributed to the combined effects of salt, pH, nitrite and water activity [16]. plantarum and sucrose added [131]. The content of nitrite, for example, can be lowered without a reduction in protection against C. botulinum when bacon was inoculated with Lb.…”

Section: Clostridium Botulinum and Listeria Monocytogenesmentioning

confidence: 99%

“…bulgaricus, L, lactis and Bifidobacterium bifidum [14,130,131] are cited most often in this connection. Another major interest in this regard is the postulated beneficial role of the normal microflora in gastrointestinal health and disease.…”

Section: Dairy Productsmentioning

confidence: 99%

Antagonistic activities of lactic acid bacteria in food and feed fermentations

Lindgren

¹

1990

FEMS Microbiology Letters

View full text Add to dashboard Cite

Many factors contribute to a successful natural fermentation of carbohydrate‐rich food and feed products. Metabolic activities of lactic acid bacteria (LAB) play a leading role. Their ability to rapidly produce copious amounts of acidic end products with a concomitant pH reduction is the major factor in these fermentations. Although their specific effects are difficult to quantitate, other LAB metabolic products such as hydrogen peroxide and diacetyl can also contribute to the overall antibiosis and preservative potential of these products. The contribution of bacteriocins is also difficult to evaluate. It is suggested that they may play a role in selecting the microflora which initiates the fermentation. Bacteriocins are believed to be important in the ability of LAB to compete in non‐fermentative ecosystems such as the gastro‐intestinal tract. During the past few decades interest has arisen in the use of the varied antagonistic activities of LAB to extent the shelf‐life of protein‐rich products such as meats and fish. Recent findings indicate that the newly discovered Lactobacillus reuteri reuterin system may be used for this purpose.

show abstract

“…The most common probiotic bacteria are the lactic acid bacteria, such as the lactobacilli and bifidobacteria, certain spore-forming Bacillus species, or yeasts like Saccharomyces boulardii (Hoa et al, 2000; Jun et al, 2000; Shin et al, 1999). Extensive studies have been conducted to determine the relevant characteristics of probiotics, including survival under gastric conditions, improvements in unbalanced intestinal microbiota, reductions of lactose intolerance, the prevention of antibioticinduced diarrhea, reduction of cholesterol levels, prevention of colon cancer, and stimulation of immune system (De Rodas et al, 1996; Kimura et al, 1997; Pool-Zobel et al, 1996; Reddy et al, 1998;Sanders, 2003).…”

Section: Introductionmentioning

confidence: 99%