probiotics

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出典(authority):フリー百科事典『ウィキペディア(Wikipedia)』「2012/06/10 17:46:01」(JST)

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英文文献

  • Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.
  • Rubio R, Jofré A, Martín B, Aymerich T, Garriga M.Author information IRTA-Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain.AbstractA total of 109 lactic acid bacteria isolated from infant faeces were identified by partial 16S rRNA, cpn60 and/or pheS sequencing. Lactobacillus was the most prevalent genus, representing 48% of the isolates followed by Enterococcus (38%). Lactobacillus gasseri (21%) and Enterococcus faecalis (38%) were the main species detected. A further selection of potential probiotic starter cultures for fermented sausages focused on Lactobacillus as the most technologically relevant genus in this type of product. Lactobacilli strains were evaluated for their ability to grow in vitro in the processing conditions of fermented sausages and for their functional and safety properties, including antagonistic activity against foodborne pathogens, survival from gastrointestinal tract conditions (acidity, bile and pancreatin), tyramine production, antibiotic susceptibility and aggregation capacity. The best strains according to the results obtained were Lactobacillus casei/paracasei CTC1677, L. casei/paracasei CTC1678, Lactobacillus rhamnosus CTC1679, L. gasseri CTC1700, L. gasseri CTC1704, Lactobacillus fermentum CTC1693. Those strains were further assayed as starter cultures in model sausages. L. casei/paracasei CTC1677, L. casei/paracasei CTC1678 and L. rhamnosus CTC1679 were able to lead the fermentation and dominate (levels ca. 10(8) CFU/g) the endogenous lactic acid bacteria, confirming their suitability as probiotic starter cultures.
  • Food microbiology.Food Microbiol.2014 Apr;38:303-11. doi: 10.1016/j.fm.2013.07.015. Epub 2013 Aug 14.
  • A total of 109 lactic acid bacteria isolated from infant faeces were identified by partial 16S rRNA, cpn60 and/or pheS sequencing. Lactobacillus was the most prevalent genus, representing 48% of the isolates followed by Enterococcus (38%). Lactobacillus gasseri (21%) and Enterococcus faecalis (38%)
  • PMID 24290655
  • Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
  • Blana VA, Grounta A, Tassou CC, Nychas GJ, Panagou EZ.Author information Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.AbstractThe performance of two strains of lactic acid bacteria (LAB), namely Lactobacillus pentosus B281 and Lactobacillus plantarum B282, previously isolated from industrially fermented table olives and screened in vitro for probiotic potential, was investigated as starter cultures in Spanish style fermentation of cv. Halkidiki green olives. Fermentation was undertaken at room temperature in two different initial salt concentrations (8% and 10%, w/v, NaCl) in the brines. The strains were inoculated as single and combined cultures and the dynamics of their population on the surface of olives was monitored for a period of 114 days. The survival of inoculated strains on olives was determined using Pulsed Field Gel Electrophoresis (PFGE). Both probiotic strains successfully colonized the olive surface at populations ranged from 6.0 to 7.0 log CFU/g throughout fermentation. PFGE analysis revealed that L. pentosus B281 presented higher colonization in both salt levels at the end of fermentation (81.2% and 93.3% in 8% and 10% NaCl brines, respectively). For L. plantarum B282 a high survival rate (83.3%) was observed in 8% NaCl brines, but in 10% NaCl the strain could not colonize the surface of olives. L. pentosus B281 also dominated over L. plantarum B282 in inoculated fermentations when the two strains were used as combined culture. The biochemical profile (pH, organic acids, volatile compounds) attained during fermentation and the sensory analysis of the final product indicated a typical lactic acid fermentation process of green olives.
  • Food microbiology.Food Microbiol.2014 Apr;38:208-18. doi: 10.1016/j.fm.2013.09.007. Epub 2013 Oct 9.
  • The performance of two strains of lactic acid bacteria (LAB), namely Lactobacillus pentosus B281 and Lactobacillus plantarum B282, previously isolated from industrially fermented table olives and screened in vitro for probiotic potential, was investigated as starter cultures in Spanish style fermen
  • PMID 24290645
  • Food matrices and cell conditions influence survival of Lactobacillus rhamnosus GG under heat stresses and during storage.
  • Endo A1, Teräsjärvi J2, Salminen S2.Author information 1Functional Foods Forum, University of Turku, 20014 Turku, Finland. Electronic address: pegaman@hotmail.co.jp.2Functional Foods Forum, University of Turku, 20014 Turku, Finland.AbstractThe present study evaluated impact of moisture content and cell conditions on survival of probiotic strain, Lactobacillus rhamnosus GG, under lethal heat stresses and during long-term storage using freeze-dried cells and oils as matrices. Viable cell counts of freeze-dried L. rhamnosus GG cells suspended in oils had only 1-log-reduction after 5min at 80°C and approximately 3-log-reduction after 20min, while no or very few viable cells were recorded for freeze dried cells suspended in buffer and cultured cells in oils. Surprisingly, freeze-dried cells suspended in oils still contained 4.3 to 6.7logCFU/ml after 5min at 95°C. Long-term storage study indicated that freeze-dried cells suspended in oils kept viable conditions for 4months, and a loss of the viability was only 0.3 to 0.6logCFU/ml. Viable cell counts of cultured cells suspended in oils were not present after 3days to 3months. These results clearly indicate that moisture and cell conditions have a great impact on survival of probiotics under severe heat stress in processing and during long-term storage. Combination of freeze-dried cells and oils as carrier provides beneficial options to preserve viability of probiotics in food processes and storage.
  • International journal of food microbiology.Int J Food Microbiol.2014 Mar 17;174:110-2. doi: 10.1016/j.ijfoodmicro.2014.01.006. Epub 2014 Jan 16.
  • The present study evaluated impact of moisture content and cell conditions on survival of probiotic strain, Lactobacillus rhamnosus GG, under lethal heat stresses and during long-term storage using freeze-dried cells and oils as matrices. Viable cell counts of freeze-dried L. rhamnosus GG cells susp
  • PMID 24480189

和文文献

  • アトピー性皮膚炎とプロバイオティクス
  • 柴田 瑠美子
  • 臨床免疫・アレルギー科 60(6), 687-692, 2013-12
  • NAID 40019921956
  • 水産養殖におけるプロバイオティクス : アワビの事例を中心に
  • 田中 礼士
  • 日本防菌防黴学会誌 = Journal of Antibacterial and Antifungal Agents 41(12), 663-667, 2013-12
  • NAID 40019913609
  • 腸内細菌由来物質と炎症性腸疾患への関与 (特集 炎症性腸疾患の病態解明と治療戦略)
  • 藤谷 幹浩,小西 弘晃,嘉島 伸 [他]
  • 消化器内科 57(5), 521-529, 2013-11
  • NAID 40019895957

関連リンク

プロバイオティクス(Probiotics)とは人体に良い影響を与える微生物。または、それらを 含む製品、食品のこと。 [編集] 概要. 人間は体内の微生物のバランスを崩すと病気に なるという概念から、体内環境を整えるために、乳酸菌に代表される善玉菌を食品から ...

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PROBIOTICSProbiotics are becoming increasingly Friday, February 15, 200813) 400 Strains Of Probiotics Live In Our probiotic healthmaking a probiotic


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関連記事probiotic

probiotic」

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  • 生菌の
viable cell

WordNet   license wordnet

「a beneficial bacterium found in the intestinal tract of healthy mammals; often considered to be a plant」
probiotic bacterium, probiotic microflora, probiotic flora




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