Beneficial Lactic Acid Bacteria Research Articles

Fermentation of beet juice by beneficial lactic acid bacteria

Red beets were evaluated as a potential substrate for the production of probiotic beet juice by four species of lactic acid bacteria ( Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus plantarum). All the lactic cultures were found capable of rapidly utilizing beet juice for cell synthesis and lactic acid production. However, L. acidophilus and L. plantarum produced a greater amount of lactic acid than other cultures and reduced the pH of fermented beet juice from an initial value of 6.3 to below 4.5 after 48 h of fermentation at 30°C. Although the lactic cultures in fermented beet juice gradually lost their viability during cold storage, the viable cell counts of these lactic acid bacteria except for L. acidophilus in the fermented beet juice still remained at 10 6–10 8 CFU/ml after 4 weeks of cold storage at 4°C.

Role of probiotics in the treatment of intestinal infections and inflammation

Despite the relative success of analogous approaches in soil, aquatic, and animal environments, the enhancement of human health through probiotic consumption has not been generally endorsed in modern medicine. Laboratory-based studies are elucidating the mechanisms that mediate the properties attributed to beneficial lactic acid bacteria and Saccharomyces species in vivo. This research is now providing fundamental evidence to support observations of adhesion of probiotic species to intestinal tissue, antimicrobial activities, and immunomodulation. Probiotics appear to have a promising future in the treatment of certain disorders. Rigorously performed, controlled, double-blinded trials will overcome doubts relating to efficacy in vivo and open avenues along which probiotic-based therapies will rapidly progress. As a result of our emerging understanding of microbial activities and gene expression in situ, novel strategies will combine complementary probiotic functionalities in the form of microbial consortia or genetically enhanced organisms. As scientific knowledge and biotechnologic proficiency advance at an accelerating pace, the requirement for informed legislation and for mechanisms of effectively delivering these therapies to the sites of their intended function may limit the applications of probiotics.

Antigenotoxic properties of lactic acid bacteria in the S. typhimurium mutagenicity assay

A high percentage of human tumors is reported to be related to dietary habits. One way to improve the nutritional impact is to increase the intake of protective factors, such as inhibitors of DNA damage and other types of anticarcinogens. Specific strains of lactic acid bacteria used to ferment milk are promising candidates that may be antimutagenic and anticarcinogenic. We have studied the antimutagenicity of 10 isolated strains of beneficial lactic acid bacteria. Four types of fermented milk products were also studied for their protective properties. The effect of these bacteria on the yield of revertants induced by nitrosated beef extract was investigated in the Salmonella typhimurium mutagenicity assay. Eight of 10 isolated Lactobacillus strains reduced the yield of his+ revertants almost back to the levels of the untreated controls. Different fermented fresh yogurts containing viable bacteria (probably Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus or Lactobacillus acidophilus and Bifidobacteria) showed protective effects as well. The degree of suppressing revertants was independent of the yogurt's fat content. In contrast, yogurt products that had been heat treated were not inhibitory. The other fresh fermented milk products (e.g., buttermilk, kefir, and "Dickmilch") were not antimutagenic in this study. The results imply that some bacteria used in milk processing have an antimutagenic potential and that this property is specific for the bacterial strain.