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1

Importance of lactic acid bacteria in treatment and prevention of digestive tract disorders

100%
Strus M.
Postępy Higieny i Medycyny Doświadczalnej
|
1997
|
vol. 51
|
issue 6
605-619
EN
Probiotic bacteria are used to treat disturbed intestinal microflora and increased gut permeability which are characteristic to many intestinal disorders. Examples include children with acute rotavirus diarrhoea, subjects with food allergy, subjects with colonic disorders and patients undergoing pelvic radiotherapy and sometimes changes associated with colon cancer development. In all such disease states altered intestinal microflora, impaired gut barrier and different types of intestinal inflammation are present. Successful probiotic bacteria are able to survive gastric conditions and colonise the intestine, at least temporarily, by adhering to the intestinal epithelium. Already existing preparations containing viable lactic bacteria of human origin appear to have value in restoring normal microbial functions and alleviating symptoms in some patients with gastrointestinal infection and other conditions. Current scientifically based research efforts world-wide are now focusing on the development of high quality products containing microorganisms preselected for specific probiotic characteristics.
2

Plasmids of lactic acid bacteria

100%
Walczak P.
Biotechnologia
|
2005
|
issue 3
144-164
EN
The role and significance of natural plasmids existing in lactic acid bacteria (LAB) from genus Lactococcus, Lactobacillus and Leuconostoc in their metabolic diversity and industrially important properties have been described. Molecular organization of plasmids, their mechanisms of replication and metabolic activity were discussed in detail with particular stress put on their common features such as structure similarity, segregational and structural stability, biochemical traits and the presence of insertion sequences. The role of plasmid borne IS elements on plasmid stability and adaptative properties of LAB were also discussed.
3

Characterization of antilisterial class IIa bacteriocins produced by lactic acid bacteria

100%
Sip A., Wieckowicz M., Krasowska M.
Biotechnologia
|
2009
|
issue 3
111-128
EN
In the paper class IIa bacteriocins were described and the microorganisms capable of their synthesis were cited. Physicochemical properties and biological activity of class IIa bacteriocins were characterized in detail with attention paid to similarities in their structure. The mechanism of bactericidal action of that class of bacteriocins and genetic background of their biosynthesis were also elucidated.
4

Application of class IIa bacteriocins from lactic acid bacteria

80%
Sip A., Krasowska M., Wieckowicz M.
Biotechnologia
|
2009
|
issue 3
129-147
EN
In the paper issues related to the occurrence of human pathogenic bacteria Listeria monocytogenes were described. First, the properties of that microorganism were characterized and the threats relevant to its presence in food were emphasized. In the further sections of the paper the attention was paid to the need for evaluation of effective methods to inactivate Listeria and therefore the possibility of the practical use of class IIa bacteriocins from lactic acid bacteria. The role played by the class IIa bacteriocins of lactic acid bacteria in the protection of food products against Listeria and as a consequence in listeriosis prevention was detailed. Other practical application of biological activity revealed by this class of bacteriocins were also highlighted.
5

Production of bacteriocins by lactic acid bacteria

80%
Sip A.
Biotechnologia
|
1999
|
issue 2
145-166
EN
Biosynthesis of bacteriocins by lactic acid bacteria is determined by culturing conditions, like medium composition, pH, temperature, cultivation method, metabolite concentration, cell density, phase of growth and time of fermentation. Generally, bacteriocins are produced during the logarithmic or stationary phase of growth. The culturing conditions influence both the amount of bacteriocin production as well as their antibacterial activity. In the paper numerous examples of culturing requirements for individual bacteriocins production are presented.
6

The assimilation of cholesterol by starter cultures of mesophilic lactococci

80%
Ziarno M., Sekul E., Makowska M.
Biotechnologia
|
2006
|
issue 2
234-246
EN
The aim of this work was the determination of the ability of four commercial starter cultures of mesophilic lactococci to cholesterol assimilation during 24-hours-long culture in MRS broth medium at 30oC. The tested starter cultures showed various ability to assimilate cholesterol from culture medium varying from 10,4 ? 1,56% to 29,8 ? 5,22%. The results of this study proved the existence of significant differences in cholesterol assimilation ability between commercial starter cultures of mesophilic lactococci, and also even between individual repetitions for the same culture. The best cholesterol-assimilating starter culture of mesophilic lactococci was used for the production of sour cream, that was stored at 5-6oC for 14 days and tested in respect of microbiological (number of lactococci) and physicochemical properties (pH, titrable acidity, fat acidity, cholesterol content). During the 14-day refrigerating storage, the number of lactococci and pH did not change. Titrable acidity and fat acidity increased negligible. After the 14-day refrigerating storage, the decrease of the cholesterol content was observed. The decrease of cholesterol content in sour cream was over 35% in comparison with cholesterol content in sweet cream used for sour cream production and stored for 14 days at the same conditions as sour cream.
7

Changes of immunoreactive properties of cow milk proteins as a result of technological processing

70%
Wroblewska B., Jedrychowski J. L., Jedrychowski L.
Biotechnologia
|
2001
|
issue 3
189-201
EN
Technological processes can affect immunoreactivity properties. Pasteurization applied during production of milk can decrease proteins immunoreactivity. Such severe conditions (90oC/15 min) reduced immunoreactivity of alpha-la and beta-lg to 12,72% and 18,74%, respectively. Ultrasonic and microwave processes proved much more effective than severe pasteurization. Ultrasonics in a temperature of 50oC for 1 hour reduced alpha-la and beta-lg to 0,88% and 6,42%, respectively. Microwaving in a temperature of 98 0C for 2 min. reduced alpha-la and beta-lg to 1,37% and 12,86%, respectively. Lactic acid fermentation decreased milk immunoreactivity to below 1%. The products obtained retained good organoleptic properties (acid taste and aroma). The allergenicity assay performed in vivo of both whey proteins was only slightly attenuated.
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