Cargando…

In vitro screening and characterization of lactic acid bacteria from Lithuanian fermented food with potential probiotic properties

The present work aimed to identify probiotic candidates from Lithuanian homemade fermented food samples. A total of 23 lactic acid bacteria were isolated from different fermented food samples. Among these, only 12 showed resistance to low pH, tolerance to pepsin, bile salts, and pancreatin. The 12 s...

Descripción completa

Detalles Bibliográficos
Autores principales:	Megur, Ashwinipriyadarshini, Daliri, Eric Banan-Mwine, Balnionytė, Toma, Stankevičiūtė, Jonita, Lastauskienė, Eglė, Burokas, Aurelijus
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10516296/ https://www.ncbi.nlm.nih.gov/pubmed/37744916 http://dx.doi.org/10.3389/fmicb.2023.1213370

Ejemplares similares

Draft genome sequence dataset of Latilactobacillus curvatus PN39MY isolated from fermented vegetables
por: Daliri, Eric Banan-Mwine, et al.
Publicado: (2023)

Corrigendum to: Draft genome sequence dataset of Latilactobacillus curvatus PN39MY isolated from fermented vegetables Data in Brief, 49 (2023) 109436
por: Daliri, Eric Banan-Mwine, et al.
Publicado: (2023)

Prebiotics as a Tool for the Prevention and Treatment of Obesity and Diabetes: Classification and Ability to Modulate the Gut Microbiota
por: Megur, Ashwinipriyadarshini, et al.
Publicado: (2022)

The Microbiota–Gut–Brain Axis and Alzheimer’s Disease: Neuroinflammation Is to Blame?
por: Megur, Ashwinipriyadarshini, et al.
Publicado: (2020)

The Impact of Intensive Fish Farming on Pond Sediment Microbiome and Antibiotic Resistance Gene Composition
por: Lastauskienė, Eglė, et al.
Publicado: (2021)

Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
por: Abdel Tawab, Fatma I., et al.
Publicado: (2023)

Probiotic Effector Compounds: Current Knowledge and Future Perspectives
por: Daliri, Eric Banan-Mwine, et al.
Publicado: (2021)

Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages
por: Mokoena, Mduduzi Paul, et al.
Publicado: (2016)

Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations
por: Touret, Tiago, et al.
Publicado: (2018)

Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats
por: Parlindungan, Elvina, et al.
Publicado: (2021)

Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food
por: Suwannaphan, Sunisa
Publicado: (2021)

Antibiotic resistance in potential probiotic lactic acid bacteria of fermented foods and human origin from Nigeria
por: Duche, Rachael T., et al.
Publicado: (2023)

Limosilactobacillus reuteri Fermented Brown Rice: A Product with Enhanced Bioactive Compounds and Antioxidant Potential
por: Tyagi, Akanksha, et al.
Publicado: (2021)

Importance of lactic acid bacteria in Asian fermented foods
por: Rhee, Sook Jong, et al.
Publicado: (2011)

Antagonistic Activities and Probiotic Potential of Lactic Acid Bacteria Derived From a Plant-Based Fermented Food
por: Choi, Ah-Rang, et al.
Publicado: (2018)

Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia
por: Harnentis, Harnentis, et al.
Publicado: (2020)

Food-Derived Opioid Peptides in Human Health: A Review
por: Tyagi, Akanksha, et al.
Publicado: (2020)

In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products
por: Mulaw, Guesh, et al.
Publicado: (2019)

Untargeted Metabolomics of Korean Fermented Brown Rice Using UHPLC Q-TOF MS/MS Reveal an Abundance of Potential Dietary Antioxidative and Stress-Reducing Compounds
por: Tyagi, Akanksha, et al.
Publicado: (2021)

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages
por: Agüero, Nadia de L., et al.
Publicado: (2020)

Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat
por: Wulandari, Eka, et al.
Publicado: (2020)

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
por: Szutowska, Julia, et al.
Publicado: (2020)

New Clinical Applications of Electrolyzed Water: A Review
por: Yan, Pianpian, et al.
Publicado: (2021)

Corrigendum to “In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products”
por: Mulaw, Guesh, et al.
Publicado: (2020)

Lactic acid bacteria as probiotics for the nose?
por: De Boeck, Ilke, et al.
Publicado: (2021)

Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk
por: Bin Masalam, Maged S., et al.
Publicado: (2018)

Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products
por: Ghosh, Tamoghna, et al.
Publicado: (2019)

Correction to: Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
por: Szutowska, Julia, et al.
Publicado: (2021)

Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation
por: Seo, Hee, et al.
Publicado: (2021)

Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential
por: Coimbra-Gomes, Joana, et al.
Publicado: (2022)

Bioactive Peptides
por: Daliri, Eric Banan-Mwine, et al.
Publicado: (2017)

Untargeted Metabolomics of Fermented Rice Using UHPLC Q-TOF MS/MS Reveals an Abundance of Potential Antihypertensive Compounds
por: Daliri, Eric Banan-Mwine, et al.
Publicado: (2020)

Gut Microbiome Modulation Based on Probiotic Application for Anti-Obesity: A Review on Efficacy and Validation
por: Barathikannan, Kaliyan, et al.
Publicado: (2019)

Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review
por: Zielińska, Dorota, et al.
Publicado: (2018)

Screening of Indigenous Oxalate Degrading Lactic Acid Bacteria from Human Faeces and South Indian Fermented Foods: Assessment of Probiotic Potential
por: Gomathi, Sivasamy, et al.
Publicado: (2014)

Influence of fermented soy protein consumption on hypertension and gut microbial modulation in spontaneous hypertensive rats
por: DALIRI, Eric Banan-Mwine, et al.
Publicado: (2020)

Isolation and Identification of Potentially Pathogenic Microorganisms Associated with Dental Caries in Human Teeth Biofilms
por: Chen, Xiuqin, et al.
Publicado: (2020)

Cariogenic Biofilm: Pathology-Related Phenotypes and Targeted Therapy
por: Chen, Xiuqin, et al.
Publicado: (2021)

Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods
por: Ren, Dayong, et al.
Publicado: (2018)

Folate in Milk Fermented by Lactic Acid Bacteria from Different Food Sources
por: Mahara, Fenny Amilia, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_ukttr0e0qu52iajtqav31dbai7