scholarly journals Isolation and Characterization of the Genus Leuconostoc from Dairy Products

1979 ◽  
Vol 50 (8) ◽  
pp. 520-525
Author(s):  
Chirulan SHIN ◽  
Yasushi SATO
Keyword(s):  
Dairy Products ◽  
Isolation And Characterization

scholarly journals The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry

2018 ◽  
Vol 85 (4) ◽  
pp. 487-496 ◽  
Author(s):  
Monique Colombo ◽  
Svetoslav Dimitrov Todorov ◽  
Monique Eller ◽  
Luís Augusto Nero
Keyword(s):  
Dairy Products ◽  
Food Industry ◽  
Dairy Industry ◽  
Beneficial Bacteria ◽  
Research And Innovation ◽  
Isolation And Characterization ◽  
Potential Source ◽  
Increasing Demand ◽  
Potential Use

Scientific studies demonstrate the importance of intestinal microbiota to human health and how probiotic microorganisms can positively affect health when administered regularly and in adequate amounts. Probiotic bacteria can be part of fermented products and their functional importance is associated mainly with their metabolism. They are thought to benefit individuals to maintain their health and also to strengthen resistance against various types of diseases. The acceptance of probiotic cultures and products by consumers increased when these bacteria were marketed as natural cultures that help in digestion and health. Considering this, the food industry has an increasing demand for new candidates as probiotic cultures, and the dairy industry has a particular interest for fermented milks and other dairy products, since these are the most common food vehicles for probiotic cultures. Therefore, the dairy industries are increasingly seeking to improve their products with these beneficial bacteria. However, the legal peculiarities and excess of control agencies in Brazil makes the registration of these products and the collection of data very complex. Prospective analysis suggests that probiotic foods have the potential to effect a considerable expansion of the dairy industry, allowing the dairy sector to grow and for these products to be increasingly sought by consumers globally. For this, not only actions on research and innovation are necessary, but also official clarifications on the claims for considerations of microbiological security and functionality of these products. This review aims to elucidate important probiotic research regarding the isolation and characterization of beneficial cultures in Brazil, and to demonstrate the relevance of the dairy chain as a potential source of novel cultures for the development of new probiotic products to expand the Brazilian dairy industry.

scholarly journals Isolation and characterization of enteropathogenic and enterotoxinogenic Escherichia coli from dairy products consumed in Burkina Faso

2017 ◽  
Vol 11 (13) ◽  
pp. 537-545 ◽  
Author(s):  
Serge Bagre Touwendsida ◽  
Sambe-Ba Bissoume ◽  
Bawa Ibrahim Hadiza ◽  
Bsadjo Tchamba Gertrude ◽  
Dembele Rene ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Burkina Faso ◽  
Dairy Products ◽  
Isolation And Characterization

scholarly journals Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

2021 ◽  
Vol 9 (3) ◽  
pp. 480
Author(s):  
Penka Petrova ◽  
Ivan Ivanov ◽  
Lidia Tsigoriyna ◽  
Nadezhda Valcheva ◽  
Evgenia Vasileva ◽  
...  
Keyword(s):  
Dairy Products ◽  
Cyclic Peptides ◽  
Human Microbiome ◽  
Healthy Human ◽  
Dairy Food ◽  
Dairy Foods ◽  
Beneficial Effects ◽  
Isolation And Characterization ◽  
Fermented Dairy

The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their preparation preserve the valuable microbial content and improve their nutritional and probiotic qualities. This review emphasises the features of LAB starters and the autochthonous microflora, the biochemistry of dairy food production, and the approaches for achieving the fortification of the foods with prebiotics, bioactive peptides (ACE2-inhibitors, bacteriocins, cyclic peptides with antimicrobial activity), immunomodulatory exopolysaccharides, and other metabolites (indol-3-propionic acid, free amino acids, antioxidants, prebiotics) with reported beneficial effects on human health. The link between the microbial content of dairy foods and the healthy human microbiome is highlighted.

The isolation and characterization of 18 equine microsatellite loci, TKY272–TKY289

2000 ◽  
Vol 31 (2) ◽  
pp. 149-149 ◽  
Author(s):  
T Tozaki ◽  
H Kakoi ◽  
S Mashima ◽  
K Hirota ◽  
T Hasegawa ◽  
...  
Keyword(s):  
Microsatellite Loci ◽  
Isolation And Characterization
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