Relevant bibliographies by topics / Health aspects of Lactobacillus acidophilus

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Health aspects of Lactobacillus acidophilus'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2025

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Journal articles on the topic "Health aspects of Lactobacillus acidophilus"

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Бегунова, А. В., С. В. Симоненко, Е. С. Симоненко та Е. С. Семенова. "Применение L. acidophilus в продуктах геродиетической направленности: польза и перспективы". Food processing industry, № 7 (2 липня 2025): 112–17. https://doi.org/10.52653/ppi.2025.7.7.022.

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В последнее время наблюдается глобальная тенденция увеличения доли пожилых людей в структуре населения. С возрастом в организме происходят естественные физиологические изменения, затрагивающие все системы, включая пищеварительную и иммунную, влияющие на потребность в применении пробиотических микроорганизмов. Эти изменения могут влиять на усвоение питательных веществ, сопротивляемость инфекциям и общее состояние здоровья. У пожилых людей снижается количество полезных бактерий в кишечнике, что может привести к дисбактериозу, ослаблению иммунитета и другим проблемам со здоровьем. Одним из эффект
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Antony, Beena. "Lactobacilli - Probiotic as well as an Uncommon Pathogen – Current Status Regarding the “Two Sides of the Same Coin:” An Overview." SBV Journal of Basic, Clinical and Applied Health Science 7, no. 2 (2024): 66–71. http://dx.doi.org/10.4103/sbvj.sbvj_20_24.

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Abstract Lactobacilli are nonsporing, lactic acid producing, anaerobic bacilli, classified under the phylum Firmicutes that form part of the normal flora in specific areas of the human body inclusive of the oral cavity, gastrointestinal tract, and the urogenital system. This genus, for instance contains Lactobacillus acidophilus, Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and others, when they are involved in the breakdown of glucose, they release lactic acid. It plays a major role in the production of fermented foods and in addition, it can serve as a probiotic which can be
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Swain, Manas Ranjan, Marimuthu Anandharaj, Ramesh Chandra Ray, and Rizwana Parveen Rani. "Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics." Biotechnology Research International 2014 (May 28, 2014): 1–19. http://dx.doi.org/10.1155/2014/250424.

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As world population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding humanity in developing countries. However, several fermented fruits and vegetables products (Sauerkraut, Kimchi, Gundruk, Khalpi, Sinki, etc.) have a long history in human nutrition from ancient ages and are associated with the several social aspects of different communities. Among the food items, fruits and vegetables are easily perishable commodities due to their high water activity and nutritive values. These conditions are
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Leonid, Kaprelyants, Trufkati Liudmyla, Pozhitkova Liliia, Shpyrko Tetiana, and Shvets Nataliya. "BIOTECHNOLOGICAL ASPECTS OF OBTAINING FERMENTED SOYBEAN PRODUCTS WITH INCREASED PHYTOESTROGENIC ACTIVITY." Eastern-European Journal of Enterprise Technologies 3, no. 11 (105) (2020): 77–88. https://doi.org/10.15587/1729-4061.2020.205753.

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We have studied the proteolytic, α-galactosidase, and β-glucosidase activities of the consortia Lactobacillus acidophilus 317/402 with Bifidobacterium longum-Ya3 and Вifidobacterium adolescentis-С52 in the process of soy milk fermentation. It has been established that the studied cultures possess active enzyme apparatuses and help minimize those factors that limit the use of soy milk for the production of functional foods ‒ the presence of indigestible oligosaccharides and a legume taste. In terms of the proteolytic activity, which was 30 mU in 6 hours, the consortium
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Wahyuningsih, Ani, Nyoman Suthama, Vitus Dwi Yunianto, and Lilik Krismiyanto. "Penambahan Kombinasi Ekstrak Buah Mengkudu (Morinda citrifolia l.) dan Lactobacillus acidophilus dalam Ransum Terhadap Kinerja Hati Ayam Broiler." JURNAL GALUNG TROPIKA 9, no. 3 (2021): 314–23. http://dx.doi.org/10.31850/jgt.v9i3.682.

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Noni fruit extract as a phytobiotic and Lactobacillus acidophilus as a probiotic is used to maintain body health and liver function in broiler chickens. The aim of this study was to determine the effect of adding a combination of noni fruit extract and Lactobacillus acidophilus in the liver ration based on serum glutamate oxaloacetate concentration transaminase (SGOT), serum glutamate pyruvate transaminase (SGPT) and relative liver weight in broiler chickens. Research materials included 189 broiler chickens (body weight 40.98 ± 1.27 g), noni fruit extract and Lactobacillus acidophilus as treat
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Bolivar-Jacobo, Norma Angélica, Raúl Alberto Reyes-Villagrana, Martha María Arévalos-Sánchez, et al. "Antioxidant and ACE-Inhibition Activities After In Vitro Digestion of a Non-Fermented Dairy Beverage Enriched with Postbiotics of Lactobacillus spp." Fermentation 11, no. 4 (2025): 223. https://doi.org/10.3390/fermentation11040223.

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Postbiotics are recently gaining consumer attention for their potential health benefits. This study aimed to examine the effects of supplementation of a non-fermented dairy beverage with postbiotics derived from Lactobacillus acidophilus and Lactobacillus helveticus on antioxidant (DPPH, ABTS, FRAP, and ORAC), antimicrobial, and ACE-inhibition activities before and after in vitro digestion. Three dairy beverages were elaborated: without the addition of postbiotics (T0), with Lactobacillus acidophilus postbiotics (T1), and with Lactobacillus helveticus postbiotics (T2). Before in vitro digestio
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Macouzet, Martin, Normand Robert, and Byong H. Lee. "Genetic and functional aspects of linoleate isomerase in Lactobacillus acidophilus." Applied Microbiology and Biotechnology 87, no. 5 (2010): 1737–42. http://dx.doi.org/10.1007/s00253-010-2634-z.

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Chen, Ronghao, Wenxue Chen, Haiming Chen, Guanfei Zhang, and Weijun Chen. "Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum." Journal of Food Quality 2018 (2018): 1–12. http://dx.doi.org/10.1155/2018/9490435.

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing su
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Halim, Elsandra Novita, Karlina Samadi, and Sri Kunarti. "Efek Antibiofilm Glass Ionomer Cements dan Resin Modified Glass Ionomer Cements Terhadap Lactobacillus acidophilus." Conservative Dentistry Journal 7, no. 2 (2019): 120. http://dx.doi.org/10.20473/cdj.v7i2.2017.120-129.

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Background: Risk factors for developing secondary caries are similar to those resulting in primary caries. The marginal seal of a restoration is one of the important factors predicting clinical success. The antibiofilm effect of materials used for the luting cement of oral function affects oral health. Antibiofilm properties of dental luting materials such as Glass Ionomer Cement (GIC) and Resin Modified Glass Ionomer Cement (RMGIC) may improve the restorative treatment outcome. Purpose: This experiment evaluates the antibiofilm effect of GIC and RMGIC on Lactobacillus acidophilus in vitro. Me
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Luo, Siou-Min, and Ming-Ju Chen. "Lactobacillus acidophilus TW01 Mitigates PM2.5-Induced Lung Injury and Improves Gut Health in Mice." Nutrients 17, no. 5 (2025): 831. https://doi.org/10.3390/nu17050831.

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Background/Objectives: Exposure to fine particulate matter (PM2.5) causes significant respiratory and gastrointestinal health problems. In our prior research, we identified Lactobacillus acidophilus TW01 as a promising strain for mitigating oxidative damage, enhancing wound healing in intestinal epithelial cells, and protecting bronchial cells from cigarette smoke extract. Building upon these findings, this study examines the protective effects of this strain on lung damage induced by particulate matter (PM) through the gut–lung axis in mouse models. Methods: This study evaluated the protectiv
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Dissertations / Theses on the topic "Health aspects of Lactobacillus acidophilus"

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Theunissen, Johnita. "Identification of probiotic microbes from South African products using PCR-based DGGE analyses." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/49983.

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Thesis (MScFoodSc)--Stellenbosch University, 2004.<br>ENGLISH ABSTRACT: The regular consumption of probiotics is becoming a recognized trend in the food industry due to several reported health benefits. A probiotic is defined as a live microbial feed supplement that beneficially affects the host animal by improving its intestinal microbial balance. A wide variety of probiotic food products are available on the South African market and comprise an assortment of fermented milks, as well as lyophilized preparations in tablet or capsule form. Strains of Lactobacillus acidophilus and Bifid
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Antunes, Andressa Regina. "Avaliação do potencial antioxidante de bebidas fermentadas de origem láctea preparadas com Lactobacillus acidophilus: uma revisão sistemática." Universidade Estadual do Oeste do Paraná, 2017. http://tede.unioeste.br/handle/tede/2967.

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Submitted by Rosangela Silva (rosangela.silva3@unioeste.br) on 2017-08-31T13:37:40Z No. of bitstreams: 2 Andressa Regina Antunes.pdf: 1269867 bytes, checksum: d72378812bab26dd3a8c0c8918a70c93 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)<br>Made available in DSpace on 2017-08-31T13:37:40Z (GMT). No. of bitstreams: 2 Andressa Regina Antunes.pdf: 1269867 bytes, checksum: d72378812bab26dd3a8c0c8918a70c93 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2017-02-03<br>Introduction: The damage caused by the forma
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Brink, Marelize. "Market and product assessment of probiotics and prebiotics and probiotic strains for commercial use." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/50011.

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Thesis (MSc Nutrition Science)--Stellenbosch University, 2004.<br>ENGLISH ABSTRACT: Probiotics (live microbes) and prebiotics (non-digestible food-ingredients) are rapidly gaining interest worldwide as supplements and functional food ingredients but little South African information in this regard is available. Furthermore, the availability of South African produced probiotic concentrates for commercial use is also very limited. The aims of this study therefore were to complete a market and product assessment of probiotic and prebiotic containing products in South Africa and to evaluate p
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Paturi, Gunaranjan, University of Western Sydney, College of Health and Science, and School of Natural Sciences. "Probiotic characteristics of Lactobacillus acidophilus and Lactobacillus paracasei and their effects on immune response and gene expression in mice." 2007. http://handle.uws.edu.au:8081/1959.7/17783.

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Probiotic bacteria such as Lactobacillus and Bifidobacterium species are normal inhabitants of healthy gastrointestinal (GI) tract, which may promote beneficial effects on host through limiting the growth of undesirable micro-organisms and modulating the immune system. In the present study, Lactobacillus and Bifidobacterium strains were screened for their in vitro acid and bile tolerance, autoaggregation, coaggregation and hydrophobic abilities to identify potential probiotic bacteria. Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L26 were selected based on their overal
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Paturi, Gunaranjan. "Probiotic characteristics of Lactobacillus acidophilus and Lactobacillus paracasei and their effects on immune response and gene expression in mice." Thesis, 2007. http://handle.uws.edu.au:8081/1959.7/17783.

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Probiotic bacteria such as Lactobacillus and Bifidobacterium species are normal inhabitants of healthy gastrointestinal (GI) tract, which may promote beneficial effects on host through limiting the growth of undesirable micro-organisms and modulating the immune system. In the present study, Lactobacillus and Bifidobacterium strains were screened for their in vitro acid and bile tolerance, autoaggregation, coaggregation and hydrophobic abilities to identify potential probiotic bacteria. Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L26 were selected based on their overal
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Rodrigues, Francisca Pinto Lisboa Martins. "Desenvolvimento e Caracterização de Óvulos de Lactobacillus Acidophilus." Dissertação, 2011. https://repositorio-aberto.up.pt/handle/10216/74861.

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Rodrigues, Francisca Pinto Lisboa Martins. "Desenvolvimento e Caracterização de Óvulos de Lactobacillus Acidophilus." Master's thesis, 2011. https://repositorio-aberto.up.pt/handle/10216/74861.

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Rodrigues, Francisca Pinto Lisboa Martins. "Desenvolvimento e Caracterização de Óvulos de Lactobacillus Acidophilus." Master's thesis, 2011. https://repositorio-aberto.up.pt/handle/10216/81565.

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Books on the topic "Health aspects of Lactobacillus acidophilus"

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Frank, Murray. Acidophilus and your health: The beneficial microorganisms that aid digestion and fight disease. Keats Pub., 1998.

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Campos, Alba I. Perez, and Arturo Leon Mena. Lactobacillus: Classification, uses and health implications. Nova Science Publisher's, 2012.

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Probiotics: Education for the Public. Exon Publications, 2025. https://doi.org/10.36255/probiotics.

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Probiotics are live microorganisms that may help support digestive health, boost the immune system, and improve overall well-being. This comprehensive article explains everything the general public needs to know about probiotics in clear, everyday language. It begins with an introduction to what probiotics are, followed by who might benefit from them and how they work inside the body. The article then outlines the different types and examples of probiotic strains, including commonly known ones like Lactobacillus acidophilus, Bifidobacterium longum, and Saccharomyces boulardii. It discusses the
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Book chapters on the topic "Health aspects of Lactobacillus acidophilus"

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Sari, Yeti Eka Sispita, Diah Ariana, Dita Artanti, and Anindita Riesti Retno Arimurti. "Probiotic Lactobacillus Acidophilus La-14 as Feed Additive Substitute for Antibiotic Therapy in Broilers." In Advances in Health Sciences Research. Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-202-6_6.

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Sariyanti, Mardhatillah, Sylvia R. Putri, Tika P. Sari, et al. "Administration of Lactobacillus acidophilus FNCC 0051 in Rattus norvegicus with Type-1 Diabetes Mellitus: Glucose and Lipid Metabolism." In Proceedings of the 1st International Conference for Health Research – BRIN (ICHR 2022). Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-112-8_9.

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Strilets, Oksana, and Leonid Strelnykov. "RESEARCH ON OPTIMIZATION OF CONDITIONS CULTIVATION OF LACTOBACILLUS ACIDOPHILUS." In Theoretical and practical aspects of modern scientific research. GS Publishing Services, 2022. http://dx.doi.org/10.51587/9781-7364-13371-2022-007-7-16.

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Bhardwaj, Asha, Leena Sapra, Bhupendra Verma, and Rupesh K. Srivastava. "Immunomodulatory Potential of Lactobacillus acidophilus: Implications in Bone Health." In Acidophiles - Fundamentals and Applications [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97063.

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Lactobacillus acidophilus is homofermentative anaerobic rod-shaped gram-positive bacteria. L. acidophilous is one of the most common probiotics and is used for the treatment of various gastrointestinal, metabolic and inflammatory disorders. L. acidophilous produces antimicrobial compounds, maintains gut permeability and prevents dysbiosis. L. acidophilus also shows various other properties such as: it is anticarcinogenic, lowers serum cholesterol level and improves lactase metabolism of host. One of the most significant property of L. acidophilous is that it modulates the immune system and can
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Akal, H. Ceren, Şebnem Öztürkoğlu Budak, and Atila Yetisemiyen. "Potential Probiotic Microorganisms in Kefir." In Microbial Cultures and Enzymes in Dairy Technology. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5363-2.ch015.

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Probiotic microorganisms are defined as living microorganisms that provide health benefits on the host when administered in adequate amounts. The benefits include improvement of microbial balance immune system and oral health, provision of cholesterol-lowering effect, and antimicrobial activity against a wide variety of bacteria and some fungi. Kefir microbiota contains active living microorganisms. Many researches were carried out that potential probiotic bacteria such as Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus kefir, Lactobacillus kefiranofaciens, Leuconostoc mesent
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Claudia, Lavinia, Magda Gabriela, Iuliana Manea, Daniela Avram, and Carmen Leane. "Fermentation of Vegetable Juices by Lactobacillus Acidophilus LA-5." In Lactic Acid Bacteria - R & D for Food, Health and Livestock Purposes. InTech, 2013. http://dx.doi.org/10.5772/51309.

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R.L. Ferreira, Sara, Jéssica L. Araújo, Marly S. Franco, and Nilton Muto. "The Role of Honey Microbiota from Native Stingless Bees of the Amazon: Microbial Diversity and Antimicrobial Activity." In Health Benefits of Honey and Propolis - Scientific Evidence and Medicinal Uses [Working Title]. IntechOpen, 2025. https://doi.org/10.5772/intechopen.1006859.

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The honeys produced by stingless bees native to the Amazon (Meliponini) are distinguished by their high moisture and acidity content, along with elevated levels of phenolic acids and flavonoids. They also feature a rich and diverse microbiota, including organisms as Lactobacillus acidophilus, Bifidobacterium animalis, and Saccharomyces spp., setting them apart from honey produced by Apis mellifera L. The internal microbiota contributes to natural fermentation processes that enhance honey’s acidity and unique properties. These honeys exhibit potent antimicrobial activity, effectively inhibiting
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Dayara Álvarez-Rosales, Jessica, César Ozuna, Rubén Salcedo-Hernández, and Gabriela Rodríguez-Hernández. "Comparision of Antioxidant Activity of Cow and Goat Milk During Fermentation with Lactobacillus acidophilus LA-5." In Prebiotics and Probiotics - Potential Benefits in Nutrition and Health. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.88212.

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Devi, Nishu, Meenakshi Chitkara, Harmeet Singh Dhillon, Pradip Vishnu Behare, and Anil Kumar Puniya. "Lactobacilli as Gut Modulators: Established Applications." In Functional Foods of the Future. Royal Society of Chemistry, 2025. https://doi.org/10.1039/9781837673292-00260.

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Lactobacillus, a diverse group of bacterial species residing in the gut microflora, plays a pivotal role in human health. These beneficial bacteria boost immunity, secrete essential metabolites, and contribute significantly to wellbeing. As key components of probiotics, Lactobacillus species support early-life gut colonization, maintain bile secretion, and help manage inflammation, hypertension, and even certain cancers. Probiotics enriched with Lactobacillus are crucial for balancing gut microbiota, promoting overall health, and bolstering immune function. These species also exhibit antimicro
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Conference papers on the topic "Health aspects of Lactobacillus acidophilus"

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Ryabtseva, Svetlana, S. N. Sazanova, Maria A. Shpak, Yu A. Tabakova, and A. A. Semchenko. "FEATURES OF YEAST CULTIVATION IN CHEESE WHEY FOR BETAGALACTOSIDASES PRODUCTION." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-120.

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The results of a study of the growth patterns of kefir yeast, Kluyveromyces marxianus,&#x0D; Candida kefir in cheese whey during separate and joint cultivation with Lactobacillus&#x0D; acidophilus are presented. The maximum yield of yeast biomass was obtained after 3-7 days of&#x0D; cultivation. L. acidophilus inhibits the reproduction of yeast.
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Lin, Ta-Chen, and Yuh-Shuen Chen. "Comparison of antioxidant activity of exopolysaccharides between Lactobacillus acidophilus La and Bifidobacterium adolescentis Ba in vitro." In ICMHI '17: International Conference on Medical and Health Informatics 2017. ACM, 2017. http://dx.doi.org/10.1145/3107514.3107531.

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Sargsyan, Anyuta, F. Tkhruni, L. Agabekyan, M. Sargsyan, and Arev Israyelyan. "The role of probiotic lab in feedstuff." In 5th International Scientific Conference on Microbial Biotechnology. Institute of Microbiology and Biotechnology, Republic of Moldova, 2022. http://dx.doi.org/10.52757/imb22.31.

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Frequent uncontrolled use of feed antibiotics in intensive production of feedstuff has led to the formation of resistant strains of pathogenic bacteria. The use of feed antibiotics has resulted in increased productivity of farm animals due to the suppression of the pathogenic microflora of the digestive system. The situation is exacerbated by animal stresses due to poor feed quality and poor conditions. Often there are cases of dysbacteriosis, especially in young animals, reduced cows’ reproduction, excess live weight of young animals, increased infectious and alimentary (caused by defective u
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