Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B

Article Abstract:

Results show that Lactobacillus plantarum strain 21B produces antifungal compounds phenyllactic acid and 4-hydroxy-phenyllactic acid with the former being the dominant component. Data indicate that phenyllactic acid inhibits growth in all the fungi tested.

Italy, United States, Statistical Data Included, Analysis, Usage, Physiological aspects, Fungi, Antifungal agents, Sodium benzoate

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Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food

Article Abstract:

A traditional table olive was used and investigated as a vehicle for incorporating probiotic bacterial species at room temperature to develop new functional foods. The results showed that bifidobacteria and one strain of Lactobacillus rhamnosus (Lactobacillus GG) showed a good survival rate with a recovery of about 10(super 6)CFUg(super -1) after 30 days.

Bifidobacterium, Lactones, Bifidobacteria

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In vitro and in vitro survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract

Article Abstract:

The ability of potentially probiotic strains of Lactobacillus plantarum and Lactobacillus paracasei to survive on artichokes for atleast 90 days is shown. It is concluded that artichokes are a suitable substrate for producing vegetables with selected bacterial strains that may ensure a regular consumption of probiotics in foods that are part of a daily diet.

Vegetables and melons, Other Vegetable (except Potato) and Melon Farming, Artichokes

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