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Journal articles on the topic 'Probiotic bacteria'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Firdus, Firdus, Cut Putri Fhatalina, and Lenni Fitri. "Characterization of potential probiotic in digestive tract of Mugil cephalus (Linnaeus, 1758)." Depik 11, no. 2 (2022): 231–36. http://dx.doi.org/10.13170/depik.11.2.25698.

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Probiotics are beneficial microbes in living things that are useful for improving the balance of microbes in the digestive tract and have a positive influence on the physiology and healthiness of the host. This study aimed to obtain bacterial isolates that could be used as probiotics from striped mullet (Mugil cephalus) and to characterize it macroscopically, microscopically, and biochemically. Isolation of probiotic bacteria was carried out using the spread plate method. The medium used to isolate probiotic bacteria was MRSA (De Man Rogose Sharpe Agar) medium. The probiotic test was carried o

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Kefyalew, Bali Chirkena, Beyza Hatice Ulusoy, Wubshet Asnake ‪Metekia, and Fatma Kaya Yıldırım. "In vitro probiotic and industrial properties of bacteria isolated from fermented food products." International Food Research Journal 28, no. 4 (2021): 638–53. http://dx.doi.org/10.47836/ifrj.28.4.01.

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Probiotics are live microorganisms present in naturally fermented food products, and also added to other products as supplements to improve the hosts' health and microbial balance. Bacteria are considered as probiotics based on selection criteria that include the ability to survive the transition through the gastrointestinal tract conditions (pH and bile salt concentration), adhesion to the intestinal epithelium, auto-aggregation, and antibiotic resistance. The industrial properties of probiotic bacteria associated with their incorporation into food products are essential for the application o

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Sunarto, Sukenda, and Widanarni. "Screening of Probiotic Bacteria from Intestine and Culture Environment of Hoeven’s slender carp Leptobarbus hoeveni Blkr to Control Pathogenic Bacteria." Jurnal Akuakultur Indonesia 9, no. 2 (2010): 127. http://dx.doi.org/10.19027/jai.9.127-135.

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The ability of probiotic bacteria to control disease infection has been used in aquaculture. This experiment was conducted to isolate and characterize probiotic bacteria; the competition test its ability probiotic bacteria against pathogenic bacteria; and to improve survival rate of Leptobarbus hoeveni. The bacteria were isolated from Leptobarbus hoeveni and its culture environment, and then tested to know its ability to inhibit bacterial fish pathogen in-vitro. Furthermore, the selected probiotic bacteria were tested in vivo to evaluate their ability to inhibit pathogen of Leptobarbus hoeveni

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Tomasik, Przemysław, and Piotr Tomasik. "Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition." Applied Sciences 10, no. 4 (2020): 1470. http://dx.doi.org/10.3390/app10041470.

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The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiot

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Sakata, Takashi, Taichi Kojima, Masatoshi Fujieda, Masanori Takahashi, and Takashi Michibata. "Influences of probiotic bacteria on organic acid production by pig caecal bacteriain vitro." Proceedings of the Nutrition Society 62, no. 1 (2003): 73–80. http://dx.doi.org/10.1079/pns2002211.

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The mechanism of action of probiotics is largely unknown. A potential mechanism should be to increase the production of short-chain fatty acids (SCFA), known modulators of gut functions, by the bacterial ecosystem in the large intestine. The present paper reviews our recent studies in which the capacity of probiotic bacteria to increase the production of SCFA by pig caecal bacteria was investigated using batch-culture and continuous-culture techniques. All four commercial probiotic preparations and three strains of probiotic bacteria dose-dependently accelerated the net production of SCFA, suc

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H. L., Rowles. "Probiotics Slow the Growth of Pathogenic Bacteria." International Journal of Probiotics and Prebiotics 14, no. 1 (2019): 28–31. http://dx.doi.org/10.37290/ijpp2641-7197.14:28-31.

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Probiotics are live microorganisms, which when ingested in sufficient amounts, confer health benefits to the host by improving the gut microflora balance. The purpose of this research was to determine whether commercial probiotic products containing multitude of commensal bacteria would reduce the growth rate of pathogenic bacteria, specifically Escherichia coli and Salmonella typhimurium. Growth curves were established, and the growth rates were compared for samples of E. coli, S. typhimurium, Nature’s Bounty Controlled Delivery probiotic, Sundown Naturals Probiotic Balance probiotic, and coc

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Rajput, Kamni, Bharti Chauhan, Ramesh Chandra Dubey, and Pankaj Kumar. "Antimicrobial Activity of Some Spices against Potential Probiotic Bacteria Isolated from Raw Sheep Milk." Current Journal of Applied Science and Technology 42, no. 29 (2023): 1–11. http://dx.doi.org/10.9734/cjast/2023/v42i294201.

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Probiotics have several beneficial effects for human health. These probiotic bacteria in the human gut prevent harmful bacteria from adhering to the intestinal mucosa. Some studies report that the secondary metabolites of spices have an effect on common pathogenic bacteria, but their impact on beneficial probiotic bacteria is still not entirely understood. In this view, the present study aimed at the isolation of probiotic microorganisms from sheep milk, the screening of these organisms for a few probiotic characterizations, and an evaluation of the effect of several spices on the development

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Harpeni, E., G. R. Firanti, R. M. Ghani, and Wardiyanto. "Effects of encapsulated Bacillus sp. D2.2 on gut bacterial composition and immune system in brown-marbled grouper Epinephelus fuscoguttatus." IOP Conference Series: Earth and Environmental Science 919, no. 1 (2021): 012061. http://dx.doi.org/10.1088/1755-1315/919/1/012061.

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Abstract In the aquaculture industry, the application of probiotics is well known widely used to control disease, improve water quality and reduce demands for the use of antibiotics or disinfectants. However, some local gut bacteria can bind to harmful bacterial component. For better efficacy of probiotics in the digestive tract of carnivorous fish, encapsulation can be a simple, harmless, and improved method to maintain the microflora of the digestive tract thereby enhancing the immune system of fish. This study was conducted to investigate the effects of encapsulated probiotic Bacillus sp. D

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Yıldıran, Hatice, Güldeb Başyiğit Kılıç, and Aynur Gül Karahan. "Probiyotik Mayalar ve Özellikleri." Turkish Journal of Agriculture - Food Science and Technology 5, no. 10 (2017): 1148. http://dx.doi.org/10.24925/turjaf.v5i10.1148-1155.1239.

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Probiotics are a group of organism those confer health benefit to consumers. There are lots of studies about health benefits of probiotic treatments. The more commonly used probiotic bacteria are bifidobacteria and lactic acid bacteria, such as lactobacilli, lactococci and streptococci. Microorganisms that are probiotic to humans also include yeasts, bacilli and enterococci. Probiotic yeasts have become a field of interest to scientists in recent years. Several previous studies showed that members of Saccharomyces genus can possess anti-bacterial and probiotic properties. Saccharomyces boulard

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Stastna, Miroslava. "The Role of Proteomics in Identification of Key Proteins of Bacterial Cells with Focus on Probiotic Bacteria." International Journal of Molecular Sciences 25, no. 16 (2024): 8564. http://dx.doi.org/10.3390/ijms25168564.

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Probiotics can affect human health, keep the balance between beneficial and pathogenic bacteria, and their colonizing abilities enable the enhancement of the epithelial barrier, preventing the invasion of pathogens. Health benefits of probiotics were related to allergy, depression, eczema, cancer, obesity, inflammatory diseases, viral infections, and immune regulation. Probiotic bacterial cells contain various proteins that function as effector molecules, and explaining their roles in probiotic actions is a key to developing efficient and targeted treatments for various disorders. Systematic p

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Rambitan, Grisella, Johanis J. Pelealu, and Trina E. Tallei. "Isolasi dan identifikasi bakteri asam laktat hasil fermentasi kol merah (Brassica oleracea L.) sebagai probiotik potensial (Isolation and identification lactic acid bacteria from red cabbage (Brassica oleracea L.) fermentation as potential probiotic)." JURNAL BIOS LOGOS 8, no. 2 (2018): 33. http://dx.doi.org/10.35799/jbl.8.2.2018.21447.

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AbstrakBakteri asam laktat merupakan kelompok bakteri yang menghasilkan asam laktat sebagai produk utama dalam fermentasi. Bakteri ini sering disebut probiotik sebab memberikan dampak positif bagi tubuh manusia. Setiap spesies bakteri asam laktat memiliki efek probiotik yang berbeda-beda sehingga diperlukan seleksi dan identifikasi untuk mendapatkan strain probiotik yang baik. Identifikasi bakteri asam laktat dalam penelitian ini menggunakan metode identifikasi molekuler dengan gen penanda 16S rRNA. Bakteri asam laktat dari fermentasi kol merah memiliki kemiripan 100% dengan Weissella cibaria

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Salas-Cárdenas, Sandra Patricia, Nury Natalia Olaya-Galán, Karem Fernández, Fernando Velez, Carlos Arturo Guerrero, and Maria Fernanda Guitiérrez. "Decreased rotavirus infection of MA104 cells via probiotic extract binding to Hsc70 and ß3 integrin receptors." Universitas Scientiarum 23, no. 2 (2018): 219–39. http://dx.doi.org/10.11144/javeriana.sc23-2.drio.

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Probiotic bacteria are microorganisms beneficial to human health, useful to improving biological conditions. Thanks to probiotic bacteria the symptoms of viral infections can be alleviated. Different mechanisms whereby probiotic bacteria exert they antiviral effect have been proposed. The aim of this study was to determine whether probiotic bacteria extracts bind to receptors of host cells susceptible of rotavirus (RV) infection. To accomplish this objective, four probiotic bacterial strains of Lactobacillus spp. and Bifidobacterium spp. were tested. Probiotic extracts were obtained after bact

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Haditomo, Alfabetian Harjuno Condro, Angela Mariana Lusiastuti, and Widanarni Widanarni. "STUDI BACILLUS FIRMUS SEBAGAI KANDIDAT PROBIOTIK DALAM MENGHADAPI Aeromonas hydrophila PADA MEDIA BUDIDAYA The Study of Bacillus firmus as Probiotic Candidate in Supressing Aeromonas hydrophila in Culture Media." SAINTEK PERIKANAN : Indonesian Journal of Fisheries Science and Technology 11, no. 2 (2016): 111. http://dx.doi.org/10.14710/ijfst.11.2.111-114.

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ABSTRAK Pengendalian penyakit bakterial yang umum dilakukan dengan pemakaian antibiotik atau bahan kimia sudah tidak diperbolehkan lagi karena menimbulkan patogen yang resisten terhadap bahan kimia tersebut, terlebih jika penggunaan tidak sesuai dengan anjuran yang diberikan. Dampak negatif terhadap kesehatan konsumen berupa residu antibiotik juga menjadi pertimbangan yang harus diperhatikan. Manipulasi terhadap populasi mikroba yang berada di perairan guna pencegahan sebelum terjadinya serangan bakteri yang bersifat mematikan perlu dilakukan sebagaimana konsep probiotik sebagai biokontrol. Tu

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Köymen, Safiye Selin, and Mağrur Kazak. "Probiyotiklerin Diş Çürüklerinin Oluşumu Üzerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 7, no. 9 (2019): 1295. http://dx.doi.org/10.24925/turjaf.v7i9.1295-1299.2491.

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According to the report of World Health Organization / Food and Drug Administration, probiotics are expressed as, ‘‘live microorganisms that have a positive effect on the health of the host when consumed in sufficient quantities’’. People use probiotics to treat diseases and to promote general health. Probiotic bacteria should adhere to the tooth surface to prevent and slow down the tooth decay and also should join to the microbial dental plaque bacteria. However, probiotic bacteria should damage and compete with the cariogenic bacteria and prevent the growth of bacteria. In addition, probioti

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Kumaresan, Veenayohini, Yogasankari Raju, Satheeshkumar Subramaniyan, and Ganesh Punamalai. "Exploration and Characterization of Novel Probiotic Bacteria Isolated from Human Mother's Milk: Evaluation of Antibiotic Resistance and Antimicrobial Activity." UTTAR PRADESH JOURNAL OF ZOOLOGY 45, no. 10 (2024): 114–24. http://dx.doi.org/10.56557/upjoz/2024/v45i104055.

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The field of probiotics research has experienced a notable upsurge in interest in recent years, particularly in the exploration and characterization of novel probiotic bacteria that hold potential health benefits and disease prevention. This study aimed to isolate and identify new probiotic bacteria from human mother's milk and evaluate their probiotic potential. A total of 10 bacterial strains were isolated from mature human milk and subsequently identified through biochemical evaluation. Five of these strains were selected for further assessment, including investigations into survival abilit

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Aleman, Ricardo S., and Ajitesh Yadav. "Systematic Review of Probiotics and Their Potential for Developing Functional Nondairy Foods." Applied Microbiology 4, no. 1 (2023): 47–69. http://dx.doi.org/10.3390/applmicrobiol4010004.

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The gastrointestinal tract is an environment that hosts various microorganisms, including pathogens. Generally, pathogenic bacteria enter the host body through food and the gastrointestinal tract. These pathogenic bacteria can colonize or infiltrate host cells and tissues, causing various infectious diseases. In recent years, the protective role of probiotic bacteria against gastrointestinal pathogens has been carefully investigated. Probiotics have been found to modulate intestinal microbial flora and play a significant role in the gastrointestinal tract’s function, especially by inhibiting t

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Jalil, Md Abdul, Farzana Fiza Rahima, Anirudha Paul Shirshaw, Nahida Akter, Md Taslim Hossain, and SM Khaledur Rahman. "In vitro evaluation of locally isolated probiotic strains in apple and orange juice using microencapsulation process." Asian-Australasian Journal of Bioscience and Biotechnology 10, no. 2 (2025): 37–49. https://doi.org/10.3329/aajbb.v10i2.80843.

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Probiotic-based food items are functional foods that offer health benefits to the host. This study aimed to develop probiotic products—apple juice, orange juice, and UHT milk—by incorporating locally identified bacterial strains as mediums for probiotic consumption. The hypothesis was that microencapsulation would enhance probiotic viability during storage. Probiotic microorganisms (Enterococcus faecium and Pediococcus acidilactici) were microencapsulated using chitosan and a 2% sodium alginate solution via extrusion from July 2018 to December 2022 in the laboratory of Biotechnology and Geneti

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S, Upadhyaya. "Isolation, Identification and Study of Antimicrobial Property of Potential Probiotic Bacteria from Dairy Products of Lucknow City." Open Access Journal of Microbiology & Biotechnology 8, no. 4 (2023): 1–11. http://dx.doi.org/10.23880/oajmb-16000276.

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Probiotics are the nonpathogenic and alive bacteria that confer good effects on the host. The important property of probiotics is direct antimicrobial effects, stimulation of immunity, competing for adhesion site, completion for nutrients and improvement in digestion. Since ancient times different fermented dairy products have been used as the main source of probiotic bacteria. The main objective of this study was to isolate, identify and characterize lactic acid bacterial strains from different fermented dairy products including yoghurt, cheese, buttermilk and curd. To determine the potential

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Arweiler, Nicole B., Thorsten M. Auschill, Christian Heumann, Elmar Hellwig, and Ali Al-Ahmad. "Influence of Probiotics on the Salivary Microflora Oral Streptococci and Their Integration into Oral Biofilm." Antibiotics 9, no. 11 (2020): 803. http://dx.doi.org/10.3390/antibiotics9110803.

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Probiotics’ ability to integrate into dental biofilms is not yet clarified. The aim of this trial was to detect probiotic bacteria from probiotic products in dental biofilm and saliva during and after intake. In this parallel, randomized clinical trial, 39 subjects wore customized appliances to build up intra-oral biofilms (72-h periods). The trial was divided into screening (S) to determine baseline biofilm flora, intervention (I), and wash out (WO). During I (28 days), subjects consumed a product containing (a) Enterococcus faecalis (b) Lactobacilluscasei, or (c) Lactobacillus rhamnosus GG.

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Ruiz-Toquica, Jordan Steven, Luis Alejandro Yañez-Dukon, Carolina Herrera Khenayzir, et al. "Exploring the Status of an Urban Coral and the Presence of Potential Probiotic Traits in Culturable Bacteria." Journal of Marine Science and Engineering 11, no. 10 (2023): 2006. http://dx.doi.org/10.3390/jmse11102006.

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Improving the availability of new sources of probiotics is essential to continue implementing alternative solutions to improve coral health; one such source is urban corals. However, little is known about urban coral’s health status and whether they can harbor bacteria exhibiting probiotic traits. Here, we explored the status of the urban coral Madracis auretenra and the presence of probiotic traits in its associated culturable bacteria. After assessing ecological attributes, we observed a similar abundance (cover %) when comparing patches of M. auretenra occurring in both an urban site and a

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Harmoko, Deni, Rizka Kusuma Ningrum, and Andra Alvianto Umbu Pati. "AKTIVITAS PROBIOTIK BAKTERI Enterococcus lactis SA8 ASAL SUSU KERBAU SUMBAWA (Bubalus bubalis)." Jurnal SainHealth 8, no. 2 (2024): 70–75. https://doi.org/10.51804/jsh.v8i2.16905.70-75.

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The most important quality of lactic acid bacteria as probiotics used for additives is tolerance to bile salts and low pH, which allows bacteria to survive, grow, and provide therapeutic effects in the digestive tract. Probiotics are living microorganisms that can provide optimal health effects when consumed in certain amounts, even exceeding general nutrition. Lactic acid bacteria are probiotic bacteria that can provide good health benefits when consumed regularly. The growth and production of lactic acid in LAB are influenced by pH and bile salts, this ability distinguishes between species o

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Gardlik, Roman, R. Palffy, and P. Celec. "Recombinant Probiotic Therapy in Experimental Colitis in Mice." Folia Biologica 58, no. 6 (2012): 238–45. http://dx.doi.org/10.14712/fb2012058060238.

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Recently, high interest has been attracted to the research of inflammatory bowel diseases (IBD). Recombinant probiotic bacteria may represent an interesting way to influence the course of IBD. Their benefits include cheap and simple production and easy manipulation of the genetic material. Several gene therapy and probiotic approaches already showed promising results in the past. The aim of this study was to test the probiotic potential of IL-10-expressing Escheria coli Nissle 1917 in a mouse model of IBD and to compare it with control bacterial strains. The dextran sulphate sodium (DSS) model

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Vorobets, N. M., M. V. Kryvtsova, O. Y. Rivis, M. Y. Spivak, H. V. Yavorska, and H. M. Semenova. "Antimicrobial activity of phytoextracts on opportunistic oral bacteria, yeast and bacteria from probiotics." Regulatory Mechanisms in Biosystems 9, no. 3 (2018): 374–78. http://dx.doi.org/10.15421/021855.

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Developed experimental assays enable us to compare the antimicrobial activity of herbal medicinal drugs on Lactobacillus and Bacillus strains probiotics, which have been claimed to possess the ability of suppressing the growth of various oral pathogens. In the treatment of periodontal disease it is advisable to use a comprehensive approach which would include the application of herbal remedies and probiotics. The combination of such effects may be a new approach in dentistry due to their complementary antimicrobial activity. In this study, we researched antimicrobial effects of herbal medicina

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Nguyen, Nguyen Hong Khoi, Bach Long Giang, and Tran Thanh Truc. "Isolation and Evaluation of the Probiotic Activity of Lactic Acid Bacteria Isolated from Pickled Brassica juncea (L.) Czern. et Coss." Foods 12, no. 20 (2023): 3810. http://dx.doi.org/10.3390/foods12203810.

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The naturally occurring lactic acid bacteria can be isolated from various sources. Pickled Brassica juncea (L.) Czern. et Coss. was used to isolate lactic acid bacteria (LAB). This study was conducted to compare the probiotic properties of probiotics isolated from pickled Vietnamese cabbage with some commercial strains of probiotics available on the Vietnamese market. The results showed that two strains (Lactobacillus fermentum and Lactiplantibacillus plantarum) isolated from pickled Vietnamese cabbage and three commercial strains of probiotics (Bacillus subtilis, Bacillus clausii, Lactobacill

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Burdychová, Radka. "Microbiological detection of probiotic microorganisms in fermented milk products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 55, no. 2 (2007): 15–20. http://dx.doi.org/10.11118/actaun200755020015.

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A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively en

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Şanlıbaba, Pınar. "Fermented nondairy functional foods based on probiotics." Italian Journal of Food Science 35, no. 1 (2023): 91–105. http://dx.doi.org/10.15586/ijfs.v35i1.2279.

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Functional foods containing probiotic bacteria are consumed worldwide. According to the Food and Drug Administration (FDA), probiotics are living microorganisms that contribute to the host’s overall health when provided in adequate amounts. Fermented dairy products, especially yogurt and other dairy-based products, are good substrates for probiotic delivery. However, recently, consumers have begun to seek alternatives due to lactose intolerance and high fat and cholesterol contents. Moreover, the growing vegetarianism has increased the demand for nondairy probiotic foods. Thus worldwide, resea

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Yibar, Artun, Oguz Yildiz, Sefa Can Kucuk, and Cagla Pinar Akay. "Investigation of vitality, antibacterial properties, and antagonistic effects of probiotic bacteria in probiotic dairy products." International Food Research Journal 31, no. 1 (2024): 107–18. http://dx.doi.org/10.47836/ifrj.31.1.10.

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Probiotics play a significant role in the diet, and their contribution to the immune system has been recognised. Their effects on the gastrointestinal system have been evaluated for decades, and the mechanisms of the effects may differ. The aim of the present work was (i) to observe the changes in pH and bacterial counts in common probiotic dairy products, (ii) to isolate probiotic bacteria, (iii) to evaluate antibacterial resistance, and (iv) to evaluate their metabolites' antibacterial effects against common foodborne pathogens. To this end, 20 dairy products labelled "probiotics included" w

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GRATZ, S., H. MYKKÄNEN, and H. EL-NEZAMI. "Aflatoxin B1 Binding by a Mixture of Lactobacillus and Propionibacterium: In Vitro Versus Ex Vivo." Journal of Food Protection 68, no. 11 (2005): 2470–74. http://dx.doi.org/10.4315/0362-028x-68.11.2470.

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Aflatoxin B1 (AFB1) is a well-known carcinogen and reducing its bioavailability is of great interest for human and animal health. Several probiotic bacteria are able to bind AFB1 in vitro, including Lactobacillus rhamnosus LC-705 and Propionibacterium freudenreichii subsp. shermanii JS. A mixture of these two probiotics is used by the food and feed industry as biopreservative (Bioprofit), making it a promising candidate for future applications. Consequently, this study aims to investigate the in vitro and ex vivo ability of this probiotic mixture to bind AFB1. For in vitro experiments, probiot

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Adejumo, Samson Adedeji, Angus Nnamdi Oli, Adekunle Babajide ROWAIYE, Nwamaka Henrietta IGBOKWE, Chinelo Kene EZEJIEGU, and Zwanden Sule YAHAYA. "Immunomodulatory Benefits of Probiotic Bacteria: A Review of Evidence." OBM Genetics 07, no. 04 (2023): 1–73. http://dx.doi.org/10.21926/obm.genet.2304206.

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Over the past few decades, probiotics have emerged as a viable medical tool for preventing and/or treating diseases. This narrative review provides recent findings on Probiotics and their benefits on the host immune system. It also highlights the specific mechanisms through which probiotics mediate those benefits. The study also explores the topical or systemic probiotic administration method. Authors screened databases like Google Scholar, Web of Science, PubMed, Scopus, and China National Knowledge Infrastructure database, using various keyword combinations such as: “probiotic” AND “Immunomo

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Piatek, Jacek, Hanna Krauss, Arleta Ciechelska-Rybarczyk, Malgorzata Bernatek, Paulina Wojtyla-Buciora, and Henning Sommermeyer. "In-Vitro Growth Inhibition of Bacterial Pathogens by Probiotics and a Synbiotic: Product Composition Matters." International Journal of Environmental Research and Public Health 17, no. 9 (2020): 3332. http://dx.doi.org/10.3390/ijerph17093332.

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A variety of activities potentially contribute to the beneficial effects of probiotic bacteria observed in humans. Among these is a direct inhibition of the growth of pathogenic bacteria in the gut. The present study characterizes head-to-head the in-vitro pathogen growth inhibition of clinically relevant infectious bacterial strains by different types of probiotics and a synbiotic. In-vitro growth inhibition of Escherichia (E.) coli EPEC, Shigella (Sh.) sonnei, Salmonella (S.) typhimurium, Klebsiella (K.) pneumoniae and Clostridioides (C.) difficile were determined. Investigated products were

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Blajman, J. E., D. M. Astesana, J. A. Zimmermann, et al. "Quantification of FITC-labelled probiotic Lactobacillus salivarius DSPV 001P during gastrointestinal transit in broilers." Beneficial Microbes 8, no. 1 (2017): 55–64. http://dx.doi.org/10.3920/bm2016.0025.

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The knowledge related to the fate of probiotics in the complex environment of the intestinal microbiota in broilers is just beginning to be elucidated; however, it is not yet well understood. A good method to investigate the mechanisms by which probiotics mediate their effects is to mark probiotic bacteria and trace them. The aim of this research was to develop a new method to estimate in vivo fluorescein isothiocyanate (FITC)-labelled Lactobacillus salivarius DSPV 001P counts during passage through the gastrointestinal tract (GIT) of broilers. Forty-five, 1 d old Cobb broilers were used in th

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Zulfani, Anisa, Munti Yuhana, Sukenda Sukenda, and Usamah Afif. "Selection of potential probiotic candidate bacteria from seawater and shrimp pond sediments for controlling the pathogenic Vibrio parahaemolyticus." Jurnal Akuakultur Indonesia 24, no. 1 (2025): 10–20. https://doi.org/10.19027/jai.24.1.10-20.

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Vibrio parahaemolyticus is one of the pathogenic bacteria that cause vibriosis. V. parahaemolyticus strain that expresses the PirA and PirB toxins is the main causative agent of Acute Hepatopancreatic Necrosis Disease which causes necrosis (cell death) suddenly in the hepatopancreatic organs of shrimp. The environmentally friendly approach to prevent bacterial infections in shrimp is through the application of probiotics. Probiotic isolates originated from the same environment as the host and pathogen were expected to have a better adaptation and competition capability. Probiotic selection beg

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Miao, Xuelan, Yanhua Zhao, Lingxi Zhu, et al. "The Equilibrium of Bacterial Microecosystem: Probiotics, Pathogenic Bacteria, and Natural Antimicrobial Substances in Semen." Microorganisms 12, no. 11 (2024): 2253. http://dx.doi.org/10.3390/microorganisms12112253.

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Semen is a complex fluid that contains spermatozoa and also functions as a dynamic bacterial microecosystem, comprising probiotics, pathogenic bacteria, and natural antimicrobial substances. Probiotic bacteria, such as Lactobacillus and Bifidobacterium, along with pathogenic bacteria like Pseudomonas aeruginosa and Escherichia coli, play significant roles in semen preservation and reproductive health. Studies have explored the impact of pathogenic bacteria on sperm quality, providing insights into the bacterial populations in mammalian semen and their influence on sperm function. These reviews

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Hanidah, In-In, Annisa Indah Kirana, Bambang Nurhadi, and Debby Moody Sumanti. "The Functionality of Probiotic Bacteria Microencapsulation by Spray Drying: A Literature Review." Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, no. 3 (2021): 274–82. http://dx.doi.org/10.21776/ub.industria.2021.010.03.8.

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Probiotic-based products are associated with many health benefits. The viability of probiotics is necessary to provide health benefits, but it is lost during processing, storage, and gastrointestinal tract. The viability of probiotics can be maintained by applying the spray drying encapsulation technique. This review article discusses probiotic bacteria, encapsulant ingredients, the principle of spray drying in microencapsulation, and the functional properties of spray drying probiotic microcapsules. This article uses a non-research method with a literature review of various sources such as re

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Radwan, R. Mohammed, R. Mohammed Maryam, and Y. Huseen Saja. "Antimicrobial Activity of Probiotic Lactobacilli against some Pathogenic Bacteria." Journal of Environmental and Occupational Health 12, no. 07 (2022): 237–41. https://doi.org/10.5281/zenodo.8146115.

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Probiotics are viable Lactic Acid Bacteria (LAB) that are believed to provide health benefits with administrated in appropriate quantities. Lactobacillus is one of the most genera of LAB that are known to produce substances including bacteriocins which can inhibit the growth of pathogenic bacteria. The current study determine the antibacterial activity probiotic lactobacilli again some clinical bacterial isolate. A commercially available probiotic lactobacilli product which contains (Lactobacillus acidophilus and Lactobacillus plantarum) strains were tested for their antibacterial activity aga

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Lestari, L. A., W. I. Kusuma, Nurhayati F., R. J. Kusuma, and Y. Erwanto. "The viability of probiotic Lactobacillus acidophilus IFO 13951 and Bifidobacterium longum ATCC 15707 in gummy candies decreased during 4 weeks of storage." Food Research 4, no. 4 (2020): 1191–95. http://dx.doi.org/10.26656/fr.2017.4(4).078.

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In addition to fermented milk, incorporation of probiotic bacteria into other food products has been increasing in recent years. Incorporation of probiotic bacteria into gummy candies, a popular chewy gelatin-based candy, is aimed to increase the consumption of probiotics since they have many health benefits. The purpose of this study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus IFO 13951 and Bifidobacterium longum ATCC 15707 in gummy candies during storage. This research used a true experimental design to evaluate the viability of probiotic bacteria during sto

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Pathak, Manju, and Danik Martirosyan. "Optimization of an effective growth medium for culturing probiotic bacteria for applications in strict vegetarian food products." Functional Foods in Health and Disease 2, no. 10 (2012): 369. http://dx.doi.org/10.31989/ffhd.v2i10.75.

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Background: This study aimed to modify de Man Rogosa Sharpe culture medium (termed MRS) for selective cultivation of probiotics strain for the consumption by the strictly vegetarian human population. Vegetarian probiotic foods by definition must be free from all animal-derived ingredients. This not only includes the product ingredients but the probiotic inoculum as well. Probiotic starter cultures are traditionally grown and stored in media containing milk or meat-derived ingredients. The presence of these ingredients makes the probiotic cell concentrates unsuitable for use in vegetarian produ

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Abdul Khalil, Khalilah. "A Review on Microencapsulation in Improving Probiotic Stability for Beverages Application." Science Letters 14, no. 1 (2020): 49. http://dx.doi.org/10.24191/sl.v14i1.7900.

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Nowadays, probiotic bacteria are extensively used in beverages application to deliver beneficial health effect to the consumer upon ingestion. Different entrapment techniques can be used to maintain the viability of probiotic bacteria during processing as well as during storage of beverage products. Development of artificial microcapsules from entrapment techniques are to support the growth and to provide protection on probiotic cells from unfavorable external conditions that may affect the viability of probiotics in beverages. Techniques that usually applied for probiotic entrapment in bevera

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Mawardika, Herlinda, Krisna Kharisma Pertiwi, Dwi Wahyuni, and Qosania Wilda Aulia. "Karakterisasi dan Uji Aktivitas Antimikroba Bakteri Kandidat Probiotik dari Terasi Udang Rebon." Bioscientist : Jurnal Ilmiah Biologi 11, no. 2 (2023): 1216. http://dx.doi.org/10.33394/bioscientist.v11i2.8981.

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Probiotics are live microorganisms that are widely used to help maintain a healthy digestive system. Some compounds secreted by these bacteria have a bactericidal effect on pathogenic and putrefactive bacteria. Various types of probiotic bacteria can be obtained from fermented foods and drinks. This research aims to characterize bacteria from rebon shrimp paste in Macajah Village, Tanjung Bumi District, Bangkalan Regency, East Java Province which have potential as probiotics and test their antimicrobial activity against pathogenic bacteria. Bacteria were isolated using the Pour Plate technique

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Mirković, Milica, Sanja Seratlić, Kieran Kilcawley, David Mannion, Nemanja Mirković, and Zorica Radulović. "The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria." Sensors 18, no. 8 (2018): 2570. http://dx.doi.org/10.3390/s18082570.

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Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 108cfu/g in the first 60 days and over 106cfu/g up to 180 days. No statistically

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Kiliç Kanak, Eda. "Investigation of some probiotic properties of Lactobacillaceae strains isolated from traditional Tulum cheese in Turkey." Mljekarstvo 73, no. 4 (2023): 238–49. http://dx.doi.org/10.15567/mljekarstvo.2023.0403.

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The aim of this study was to evaluate the probiotic properties of Lactobacillaceae strains isolated from Tulum, Turkey. Ten strains of Lactobacillaceae spp. were taxonomically identified as follows: Lactiplantibacillus plantarum subsp. plantarum (6), Lacticaseibacillus paracasei (2), Lacticaseibacillus rhamnosus (1) and Lacticaseibacillus casei (1). Their probiotic properties, antimicrobial activities and tolerance to simulated gastrointestinal conditions such as low pH, pepsin, pancreatin and bile salts were evaluated. The results show that 10 lactic acid bacterial strains have high auto aggr

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Ilmiah, Sukenda, Widanarni, and Enang Harris. "Selection of probiotic bacteria from the coral reef and tiger grouper fish (Epinephelus foscoguttatus) farming environment." Jurnal Akuakultur Indonesia 11, no. 2 (2013): 109. http://dx.doi.org/10.19027/jai.11.109-117.

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<p>The use of probiotic bacteria is one of the methods in aquaculture to control infectious diseases. This study aims to obtain candidates probiotic bacteria from the coral reef and tiger grouper aquaculture environment (<em>Epinephelus fuscoguttatus</em>). Steps of the study included of: 1) isolation of candidates probiotic bacteria, 2) selection of candidates probiotic bacteria: inhibition test and co-culture methods, 3) enzymatic test, 4) the growth of bacteria test 5) pathogenicity test and 6) the molecular identification of probiotic bacteria. The results showed that of

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Kowalska, Ewa, Małgorzata Ziarno, Adam Ekielski, and Tomasz Żelaziński. "Materials Used for the Microencapsulation of Probiotic Bacteria in the Food Industry." Molecules 27, no. 10 (2022): 3321. http://dx.doi.org/10.3390/molecules27103321.

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Probiotics and probiotic therapy have been rapidly developing in recent years due to an increasing number of people suffering from digestive system disorders and diseases related to intestinal dysbiosis. Owing to their activity in the intestines, including the production of short-chain fatty acids, probiotic strains of lactic acid bacteria can have a significant therapeutic effect. The activity of probiotic strains is likely reduced by their loss of viability during gastrointestinal transit. To overcome this drawback, researchers have proposed the process of microencapsulation, which increases

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Wu, Yanyan, Guang Yang, Henny C. van der Mei, Linqi Shi, Henk J. Busscher, and Yijin Ren. "Synergy between “Probiotic” Carbon Quantum Dots and Ciprofloxacin in Eradicating Infectious Biofilms and Their Biosafety in Mice." Pharmaceutics 13, no. 11 (2021): 1809. http://dx.doi.org/10.3390/pharmaceutics13111809.

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Orally administrated probiotic bacteria can aid antibiotic treatment of intestinal infections, but their arrival at their intestinal target site is hampered by killing in the gastrointestinal tract and by antibiotics solely intended for pathogen killing. Carbon-quantum-dots are extremely small nanoparticles and can be derived from different sources, including bacteria. Here, we hypothesize that carbon-quantum-dots inherit antibacterial activity from probiotic source bacteria to fulfill a similar role as live probiotics in intestinal infection therapy. Physico-chemical analyses indicated that c

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Pradipta, Monica Sonia Indri, Sri Harimurti, and Widodo Widodo. "Feed Supplementation with Encapsulated Indigenous Probiotic Lactic Acid Bacteria Increased Broiler Chicken Performance." ASEAN Journal on Science and Technology for Development 36, no. 1 (2019): 29–34. http://dx.doi.org/10.29037/ajstd.569.

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The oral application of probiotics in the poultry industry is time-consuming and laborious. Therefore, using a powdered probiotic supplement that can easily mix with feed is important. We investigated the effect of spray drying encapsulation on the viability of indigenous probiotic lactic acid bacteria during production and storage and evaluated broiler chicken performance after providing the supplement. Encapsulated probiotics exhibited >80% survival rates after spray drying. All bacterial species maintained up to 80% cell viability rates after exposure to 80–85°C temperatures for 15 or 30

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Bayu, Hendi Hendra, Riko Irwanto, Nurzaidah Putri Dalimunthe, and Rahmad Lingga. "Isolation and Identification of Lactic Acid Bacteria from Channa sp. as Potential Probiotic." JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS 9, no. 1 (2023): 75–84. http://dx.doi.org/10.36987/jpbn.v9i1.3551.

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Lactic acid bacteria (LAB) are a group of bacteria that are naturally present in the digestive tract of vertebrates, including fish such as Channa sp. Lactic acid bacteria are considered the most suitable microbes for use as probiotics. Probiotics can produce antimicrobial metabolites so that can improve the microbial balance in the digestive tract. It is believed that Channa sp. harbors LAB in its digestive tract, which may have probiotic potential and produce antimicrobial metabolites that can inhibit pathogenic bacteria. The aim of this study was to isolate and identify LAB from the intesti

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Celebioglu, Hasan. "Probiotic bacteria grown with chestnut honey enhance in vitro cytotoxicity on breast and colon cancer cells." Archives of Biological Sciences 72, no. 3 (2020): 329–38. http://dx.doi.org/10.2298/abs200114027c.

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Chestnut honey has been used as ethnomedicine. Probiotics are defined as live microorganisms that can provide a health benefit, impeding the development of several health conditions and diseases, including cancer. This study aims to investigate the effects of chestnut honey on probiotic bacteria and the in vitro cytotoxic effects of the combination of probiotics and chestnut honey on cancer cells. First, the effects of chestnut honey on the growth of bacteria were examined, followed by its effects on the probiotic properties of Lactobacillus acidophilus LA-5 and Lactobacillus rhamnosus GG. Onc

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Ngasotter, Soibam, David Waikhom, Sanjeev Sharma, et al. "CHARACTERISTICS AND MECHANISM OF POTENTIAL PROBIOTICS WITH SPECIAL REFERENCE TO LACTIC ACID BACTERIA FROM TRADITIONAL FERMENTED FISH PRODUCTS: A REVIEW." Journal of Experimental Biology and Agricultural Sciences 9, no. 3 (2021): 263–75. http://dx.doi.org/10.18006/2021.9(3).263.275.

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Lactic acid bacteria (LAB) are widely used in the food industry due to their probiotic properties and fermentation activities. Traditional fermented fish products are dominated by a diverse variety of lactic acid bacteria with significant probiotic characteristics. Several in vitro and in vivo studies on lactic acid bacteria from fermented fish products have confirmed LAB strains to possess characteristics to be considered as probiotics that contribute to positive health benefits to the host and are generally regarded as safe (GRAS). This paper presents a review of the characteristics of the L

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Shambayati, Golnaz, Mojtaba Mohammadzadeh Vazifeh, Seyed Masoud Hosseini, and Hasan Hajjami Barkousaraei. "Production of probiotic garden cress (Lepidium Sativum) using Bifidobacterium Bifidum and its evaluation of nutritional value, biocontrol and growth rate ability." PLOS One 20, no. 6 (2025): e0322552. https://doi.org/10.1371/journal.pone.0322552.

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Probiotics are one of the most beneficial elements in human health. Several studies have confirmed the health benefits of probiotics. The consumption of fermented vegetables is widespread worldwide and represents an important component of the human diet for a growing global population. In recent years, consumers have become more aware of the relationship between food and health, which has led to an increase in interest in functional foods. The global market for probiotic foods is growing rapidly due to the increasing consumer awareness. Although leafy vegetables are well-endowed with bacteria,

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Żyżelewicz, D., E. Nebesny, I. Motyl, and Z. Libudzisz. "Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes." Czech Journal of Food Sciences 28, No. 5 (2010): 392–406. http://dx.doi.org/10.17221/217/2009-cjfs.

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Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some unit technological processes are conducted at high temperatures and the products are usually stored at ambient temperature. Our group has developed a method of the production of milk chocolate, sweetened with either sucrose or isomalt and aspartame, containing 32, 36, or 40 g/100 g fat, and supplemented with live cells of probiotic bacterial strains: Lactobacillus casei and paracasei. This new milk

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