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Topic: Lactic acid bacteria

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	Bacteria - MSN Encarta
		The bacteria produce lactic acid, which turns the milk sour, hampers the growth of disease-causing bacteria, and gives a desirable flavor to the resulting yogurt.
		Bacteria of the genera Thiobacillus and Sulfolobus are able to oxidize sulfides—that is, cause a chemical reaction of sulfides with oxygen—yielding sulfuric acid.
		Bacteria have been at the center of recent advances in biotechnology—the creation of products for human benefit through the manipulation of biological organisms.
	encarta.msn.com /encyclopedia_761574409_5/Bacteria.html (950 words)

	Fermented and vegetables. A global perspective. Chapter 5.
		Lactic acid bacteria are the primary group of organisms involved in sauerkraut fermentation.
		The rapidity of the fermentation is correlated with the concentration of salt in the brine and its temperature.
		The principal bacteria are Acetobacter acetic A. Xylinum and A.
	www.fao.org /docrep/x0560e/x0560e10.htm (5720 words)

	Enerex.ca \| Lactic Bacteria
		Lactic bacteria, include Acidophilus, that exists from the upper part of the small intestine to the lower part of the small intestine and Bifidobacterium, that exists from the lower part of the small intestine to the large intestine.
		Lactic acid bacteria have been shown to inhibit the growth of pathogenic bacteria and their production of toxins and gas.
		Lactic acid bacteria, such as Acidophilus and Bifidobacterium are normal residents of the gastrointestinal tract of humans.
	www.enerex.ca /articles/lactic_bacteria.htm (1730 words)

	Lactic Acid Bacteria and their Effect on the Immune System
		Lactic acid bacteria and bifidobacteria have their probiotic effects by influencing the biochemical, physiological and antimicrobial activities or changing the composition of the autochtonous or allochthonous intestinal microfloras.
		LAB as probiotics have a great potential in the prevention and treatment of some clinical disturbances (Salminen and Deighton, 1992), however, each strain must be carefully selected and controlled studies in animals and humans must be performed to detected possible intestinal side effects.
		Hosono A. The role of lactic acid bacteria as a scavenger of N-nitroso compounds in the intestinal tract.
	www.open-access-biology.com /probiotics/perdigon/perdigon.html (13326 words)

	Properties of Lactic Acid Bacteria From Fermented Foods
		It was presumed that the distribution of lactic acid bacteria was due to the constituent ingredients and used for the traditional processing of fermented foods such as plant- and animal-origin foods.
		However, it is presumed that lactic acid bacteria serve to lower the pH value of the food gradually, which improves the preservation of food along with the synergism of salt.
		Furthermore, in a research into bacteria aimed to increase lactic acid bacteria's range of use, it is essential to screen for lactic acid bacteria with special saccharide fermentativeness or heat-resisting effect in order to search for the ones that are applicable to a wide range of fermented materials.
	www.buyprobiotics.com /index.cfm?AID=17 (4257 words)

	Lactic Acid (Site not responding. Last check: 2007-11-05)
		BTW, the "lactic acid burn" that you get when you go anaerobic is not the result of the high levels of lactate in your blood.
		Lactic acid which is generated in a working muscle is being consumed in other tissues, such as the liver and other muscles.
		The flow from the hose is like the production of lactic acid from the working muscle, the level of water in the bucket is like the blood lactic acid level and the leak is like the tissues which are using lactate.
	members.tripod.com /Dramo13/Muscles/Lactic_Acid.html (764 words)

	Background Information The lactic Acid Bacteria (Site not responding. Last check: 2007-11-05)
		Lactic acid bacteria have the property of producing lactic acid from sugars by a process called fermentation.
		Whereas L(+) lactic acid is completely and rapidly metabolized in glycogen synthesis, D(-) lactic acid is metabolized at a lesser rate, and the unmetabolized acid is excreted in the urine.
		Lactic acid, by lowering the pH of the intestinal environment to 4 to 5, inhibits the growth of putrefactive organisms and E.
	www.lactospore.com /back.htm (880 words)

	Lactic Acid Bacteria
		Lactic acid bacteria are a group of related bacteria that produce lactic acid as a result of carbohydrate fermentation.
		The fermentation (and growth of the bacteria) is self-limiting due to the sensitivity of lactic acid bacteria to such acidic pH.
		Lactic acid bacteria are those which form small colonies, and test negative for catalase, en enzyme which helps detoxify hydrogen peroxide in the cell.
	www.waksmanfoundation.org /labs/mbl/lactic.html (957 words)

	Bacteriophages for lactic acid bacteria with particular emphasis on lactococci
		The methods whereby phages eject or introduce their nucleic acid into lactic acid bacteria are not fully understood.
		This discovery raises the issue of whether all lactic phages contain tail-based lysins or whether there are a range of mechanisms that phages use to obtain access to the cell membrane.
		Hunter and Whitehead (1940) reported that phage could be destroyed by the addition of 2.5% v/v lactic acid to a preparation of phage in milk, at ambient temperature in 5 min.
	www.dairyscience.info /phage_properties.htm (1559 words)

	Lactic Acid (Site not responding. Last check: 2007-11-05)
		ISU research centered on increasing fermentation efficiency by developing strains of lactic acid bacteria that produce more acid and are more resistant to the higher-acid broth concentrations associated with membrane-recovery processing systems.
		A new bioreactor developed by ISU faculty uses bacteria that are fixed to chips arranged in a bed or column.
		This process is advantageous in that the broth and resulting acid are relatively free of dead bacteria and similar unwanted by-products usually present in conventional fermentation broths.
	www.ag.iastate.edu /centers/ccur/research/industrial/lacticacid.htm (186 words)

	Biocompare News - Genomic Comparison Of Lactic Acid Bacteria Published
		The small LAB genomes encode a diverse repertoire of genes for efficient carbon and nitrogen acquisition from the nutritionally rich environments they inhabit and reflect a limited range of biosynthetic capabilities promising broad industrial applications.
		Lactic acid-producing bacteria play a key role in the production of fermented foods and beverages, accounting for tens of billions of dollars in sales annually.
		The publication is the culmination of a multiyear effort by the Lactic Acid Bacteria Genome Consortium, a group of at least a dozen academic organizations formed in 2001.
	news.biocompare.com /newsstory.asp?id=155779 (617 words)

	Frozen dessert containing lactic acid bacteria - Patent 6399124 (Site not responding. Last check: 2007-11-05)
		The frozen dessert according to claim 1, wherein the lactic acid bacteria are freeze-dried and are encapsulated in the separation substance comprising solidified fatty acid, sodium alginate, polymerized hydroxypropylmethylcellulose, polymerized polyvinylpyrrolidone, or mixtures thereof.
		The frozen dessert of claim 10, wherein the lactic acid bacteria are capable of adhering to human intestinal cells, thereby inhibiting adhesion to said human intestinal cells by pathogenic bacteria.
		Preferably, to encapsulate the lactic acid bacteria, the lactic acid bacteria are freeze-dried or spray-dried (EP96201922.0), and they are incorporated into a gel consisting, for example, of a solidified fatty acid, a sodium alginate, polymerized hydroxypropylmethylcellulose or polymerized polyvinylpyrrolidone.
	www.freepatentsonline.com /6399124.html (5515 words)

	JGI - Researchers to Toast "Good" Bacteria
		Lactic acid bacteria (bacteria that ferment sugars into lactic acid) play an essential role in the production of wine, as well as such fermented foods as cheese, yogurt, pickles, sausage and salami.
		One of the bacteria, Oenococcus oeni, is especially important to wine growers because it contributes to flavor, aroma, and texture and can help retard spoilage and taint in some wines (see Secrets of the wine cellar: the genome of a wine-making microbe).
		Mills said the Jamboree could shed light on the common genetic mechanisms that enable the bacteria to use sugars, nitrogen, and other substances in fermentation, as well as the genetic differences that allow them to live in such "markedly different environments" as milk, wine, beer, vegetables, and the human gastrointestinal tract.
	www.jgi.doe.gov /News/news_10_03_02.html (622 words)

	CiteULike: Proteolytic systems of lactic acid bacteria. (Site not responding. Last check: 2007-11-05)
		Lactic acid bacteria (LAB) have a very long history of use in the manufacturing processes of fermented foods and a great deal of effort was made to investigate and manipulate the role of LAB in these processes.
		Today, the diverse group of LAB includes species that are among the best-studied microorganisms and proteolysis is one of the particular physiological traits of LAB of which detailed knowledge was obtained.
		The proteolytic system involved in casein utilization provides cells with essential amino acids during growth in milk and is also of industrial importance due to its contribution to the development of the organoleptic properties of fermented milk products.
	www.citeulike.org /user/Terkko/article/614332 (497 words)

	57-3 Lactic Acid Bacteria and Health (Site not responding. Last check: 2007-11-05)
		Dairy foods fermented by lactic acid bacteria have long been held in special favor as safe and nutritious foods that may also elicit positive effects on health and well being.
		Advances in microbiology, molecular biology and genomics, focused on dairy lactic acid bacteria, have begun to elucidate their roles and interactions within complex fermentation ecosystems and the gastrointestinal tract.
		The future linkage of lactic acid bacteria and health holds considerable promise as a result of their long and safe consumption through dairy foods, and their potential to deliver novel bioactive molecules that positively impact human health and well being.
	ift.confex.com /ift/2000/techprogram/paper_3040.htm (286 words)

	Lactic acid bacteria - Wikipedia, the free encyclopedia
		The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics.
		The industrial importance of the LAB is further evidenced by their generally regarded as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces.
		Under conditions of excess glucose and limited oxygen, homolactic LAB catobolize one mole of glucose in the Embden-Meyerhof-Parnas (EMP) pathway to yield two moles of pyruvate.
	en.wikipedia.org /wiki/Lactic_acid_bacteria (580 words)

	Food Product Design: Design Elements - New Directions for Cultured Dairy Products (Site not responding. Last check: 2007-11-05)
		The bacterial cultures, termed "starter cultures," are derived from seven types of lactic acid bacteria: Lactococcus lactis subspecies (ssp.) cremoris; Lactococcus lactis ssp.
		The activity of lactic-acid bacteria has one immediate result - it improves lactose digestion in lactose-intolerant individuals, who cannot digest lactose in the small intestine due to lack of the enzyme that performs this function.
		LC PUFAs are instrumental in optimal infant neural and visual development, and may protect against inflammatory and autoimmune conditions and cardiovascular disease, in the latter case by lowering triglyceride levels and maintaining a healthy heartbeat.
	www.foodproductdesign.com /archive/2000/0300de.html (3372 words)

	lactic acid bacteria in omx probiotic twelve plus
		Under both healthy and sick conditions, several different types of bacteria compete or fight with each other to establish dominance in the warm and moist environment of the alimentary canal that serves as an ecosystem for their survival and propagation.
		However, this condition or intestinal bacteria ratio can alter and even reverse due to several external factors such as diet, adverse environmental conditions, physiological stress and overuse of certain drugs such as antibiotics and contraceptive pills leading to a sick condition.
		But such foods with its lower level of useful lactic acid bacteria have not been able to entirely counteract the unhealthy body conditions contributed by a modern lifestyle and extreme environmental conditions.
	www.buyprobiotics.net /Lactic_acid_bacteria_omx_probiotic.shtml (1124 words)

	VSL#3 probiotic lactic acid friendly bacteria for ulcerative colitis: Ecology Center for Crohns, Probiotics, Maker's ...
		VSL#3 is a high potency friendly bacteria probiotic designed to produce optimal quantities and types of protective bacteria in the gastrointestinal tract.
		The live lactic acid bacteria in VSL3 Probiotic have been cultivated, freeze-dried and mixed in high concentration.
		VSL#3 is the probiotic that has been proven in clinical studies to be effective in serious gastrointestinal disorders, particularly the management and prevention of Pouchitis, which is an inflammation of the small bowel reservoir or pouch, that is the most frequent colon removal and pouch creation surgery for ulcerative colitis.
	www.crohns.net /page/C/PROD/Probiotic/VSL1000 (1137 words)

	Re: Lactic acid bacteria biochemical identification
		The byproduct of the sugar is lactic acid, which is an organic acid.
		These bacteria are chiefly responsible for the acid conditions necessary to manufacture pickles, sauerkraut, green olives, some varieties of sausage, and many milk products, such as yogurt.
		Researchers on lactic acid bacteria have a mailing list for all aspects of the biology and uses of lactic acid bacteria.
	www.madsci.org /posts/archives/dec96/830640589.Mi.r.html (229 words)

	27. How do lactic bacteria affect sourdough bread?
		As homofermentative lactic acid bacteria do not produce CO2, yeast must be added to ensure leavening of the dough.
		Acetic acid is more volatile than lactic acid, thus, it's impact on the flavor is more pronounced than that of lactic acid.
		The acetic acid is furthermore important as growth of spoilage organisms such as molds or rope causing bacilli (Bacillus subtilis) is inhibited by high acetic acid concentrations.
	www.faqs.org /faqs/food/sourdough/faq/section-26.html (2102 words)

	Flora Balance
		The role of supplemental probiotics in maintaining a healthy pool of friendly bacteria in the body is an important issue.
		That is in distinction to D (-) lactic acid, which has been found to induce metabolic acidosis.
		Lactobacillus Sporogenes is an example of a bacteria that meets these characteristics, especially as a sporiferous (producing cocoon-like structures, spores, sheltering life bacteria) for of probiotic.
	www.flora-balance.com /lactobacillus_sporogenes.htm (1206 words)

	Lactic acid bacteria (Site not responding. Last check: 2007-11-05)
		The physiology of lactic acid bacteria (LAB) has been a research topic at CPB since the late 1980´s.
		The research results are also used in cooperation with producers of lactic acid and of starter cultures.
		The benefit of cell recirculation is determined in lab to pilot plant scale with the aim of supporting prospective Danish producers of lactic acid as a bulk chemical.
	www.cpb.dtu.dk /research/lab.html (235 words)

	Effect Of OMX Probiotics (Lactic Acid Bacteria) on Atheletes
		A controlled study was carried out to show the effect of consuming OM-X lactic acid bacteria capsules on the performance of a sample size of seven athletes undergoing maximum exercise and another six male long-distance runners.
		The numerical value of maximum oxygen consumption increased 23% due to the consumption of lactic acid bacteria at 5% probability.
		The most significant influence of the lactic acid bacteria on the maximum oxygen consumption is attributed to the haemoglobin synthesis in the red blood corpuscles.
	www.omx2u.com /medicalpaper/onAtheletes.asp (493 words)

	Effect of Lactic Acid Bacteria on Diarrheal Diseases -- Heyman 19 (Supplement 2): 137 -- Journal of the American ...
		[45], indicating that the viability of lactic acid bacteria
		unheated yogurt increased the absorption of free fatty acids.
		acid bacteria is mandatory to the beneficial effect.
	www.jacn.org /cgi/content/full/19/suppl_2/137S (6125 words)

	Antifungal Effect of Lactic Acid Bacteria
		In this study, the possible antifungal effects of lactic acid bacteria against toxigenic Penicillium and Aspergillus strains were screened in vitro.
		The inhibition of A. ochraceus by LAB was found to be more than 40% in 11 out of 26 combinations.
		All the four LAB strains studied using the indirect impedimetric method were able to delay or even inhibit the growth of A. ochraceus and P. verruosum during the 90-hour monitoring period.
	www.osumex.com /antifungal.php (570 words)

	good bacteria in food
		True, food poisoning caused by bacteria and their products is a serious problem, and how to ensure food safety is treated in a different exhibit.
		However, certain bacteria are safe in food, and are required for the desired taste and texture.
		It doesn't taste salt because of the acid produced by the lactic acid bacteria, and the salt prevents fouling bacteria to grow.
	www.bacteriamuseum.org /niches/foodsafety/goodfood.shtml (671 words)

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