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effects on intestinal health and fluid balance
The bacterium Lactobacillus reuteri, which natural habitat is in the intestine of mammals and birds, uses glycerol as a substrate for production of the antimicrobial compound reuterin. Glycerol has been shown to decrease the number of Escherichia coli in human feces and it is …
The aim of this study was to isolate and identify Lactobacillus species indigenous to the gastrointestinal microflora of Swedish horses. These lactobacilli are to be used as probiotic candidates in research concerning antibiotic-associated diarrhoea in horses. Eight horses, age …
… Lactococcus lactis, Staphylococcus warneri/pasteuri, Pediococcus damnosus, Lactobacillus brevis and Lactobacillus oligofermentans. The conclusion is that Spendrups brewery should change the sample volume to 100 µl and in a future perspective, obtain laboratory equipment using …
… of the project was to exam steams ability to sterilize carrots infected withLactobacillus plantarum. The project was a cowork with Brämhults Juice AB. They hadobserved an increase of Lactobacillus in the production of carrot juice during the summer. Tokeep the flavour of fresh …
… The aim of the study was to see how intake of probiotic tablets containing Lactobacillus reuteri PTA ATCC 5289 and Lactobacillus reuteri DSM 17938 affects the levels of oral Streptococcus mutans and lactobacilli over a three-week period. Furthermore to see how long probiotics …
The probiotic bacteria Lactobacillus reuteri DSM17938 was evaluated as a starter culture in cheese production, with the intention to produce a new interesting product within the functional food market. Growth and acidification rate in milk subjected to different heat treatments …
Lactobacillus reuteri has been used as probiotics in piglet and chicken feedings as well as in different diary products for humans. In this EEF-work I have shown that L. reuteri can be an alternative for treatment of vaginitis in laboratory rats used for breeding. In a breeding …
Mjölksyrabakterier tillhörande släkten Lactobacillus och Bifidobacterium har nyligen upptäckts hos bin och i honungen de producerar och innefattar 13 nya arter[1]. Forskarna arbetar med att ta fram nya snabba och mer pålitliga identifierings metoder för att karakterisera dessa …
isolation, identification and characterization of L. reuteri
… from the gut of wolves, with the focus on lactobacilli. The presence of Lactobacillus reuteri and characterization of such strains in wolves and dogs was also analyzed to find a possible probiotic candidate. Fecal specimens from five dogs and intestine content from four wolves …
… Enzobact är en ostmognadskultur,som framställs genom värmebehandling av Lactobacillus helveticus, och tillämpas vid ystning av lågfetthaltiga ostar. Det är lämpligt att en ostmognadskultur har en låg protolytisk aktivitet för att den färdiga produkten ska ha samma smak och …
… som stabiliserar degen.I detta examensarbete försöktes tillväxten av Lactobacillus gasseri 42 att optimeras. L. gasseri 42 är en bakterie som tycks producera en hämmande substans, troligen ett bakteriocin. 15 fermentorodlingar med olika parameterinställningar gjordes för att …
… could be increased further by pre-treating the grain with amylase producing Lactobacillus plantarum strains in combination with P. anomala J121. Amylase is an enzyme that degrades starch into sugar units and pre-treating grain with bacteria that has amylase activity might have a …
… om vitamin B12 och mikrovågar samt genom bioassay med Lactobacillus delbrueckii. Vitamin B12 i ouppvärmd lax, lax värmd i mikrovågsugn samt lax värmd i konventionell ugn analyserades. Tillväxten av bakterier uppskattades genom mätning av turbiditet. Högst vitamin B12-halt sågs i …
… studies done on different strains cannot be summarized in one conclusion. Lactobacillus plantarum 299v is a probiotic strain proposed to give enhanced iron absorption. An improvement of iron absorption was observed when the strain was added to a phytate rich meal. Trials with …
En djupdykning i ostmassan
… suitable bacterial starter was a combination of Streptococcus thermophilus and Lactobacillus bulgaricus, both of which you find in yoghurt. Results from the sensory evaluation showed that the respondents preferred the fresh mozzarella made out of cow’s milk. The method that we …
