beneficial bacteria, they branch off from a strain. Top probiotic strains include Lactobacillus, Probiotic Acidophilus, Lactobacillus GG, Bifido, Bifidobacterium Lactis, and Bifidobacterium Infantis (Jerkunica, Bailey, and Gall 1). The most popular bacteria strain for probiotics is Lactobacillus acidophilus.It's been known for acting as a defense system against harmful bacteria when taking antibiotics (Jones 1). Lactobacillus has at least 140 known benefits dealing with liver functions,the immune system
fermentation of kimchi. The main bacteria that participated are the lactic acid bacteria (LAB). Heterofermentative LAB is an important participant in kimchi fermentation. The examples of the bacteria are those that belong to the genera Weissella, Lactobacillus and Leuconostoc (Jung, Lee, & Jeon, 2014). The raw material for making kimchi also contributes in the presence of LAB. The main source for the LAB at early-fermentation process of kimchi is the garlic (Lim et al., 2015). It was stated that when
The digestive system is a compellation of organs that process foods consumed by humans. Our digestive system is made up of the stomach and intestines. These organs work simultaneously to break down food into smaller molecules so the body can extract nutrients and then turn it into waste. Since our digestive system constantly comes in contact with various foods, it also becomes an active site for growth of bacteria. Our digestive system contains astounding amounts of bacteria, which are both beneficial
Kimchi: an introduction Considered as national dish, kimchi was introduced into the Korean culinary more than two thousand years ago. However, it has only recently achieved worldwide recognition, mainly due to its nutritional properties, flavor and possible health-promoting benefits. Kimchi is a low-calorie food; nonetheless it is abounding in fibers, vitamins and minerals. Moreover, kimchi is believed to be a source of probiotic bacteria. Other potential attributes of kimchi include, lowering
and Verrucomicrobia [3]. The great majority of mammalian gut microbiota belongs to the three phyla: the Gram-negative anaerobe Bacteroidetes, the Gram-positive Actinobacteria and Firmicutes [5]. Firmicutes comprises of over 200 genera, including Lactobacillus, Clostridium, Bacillus, and Mycoplasma [5]. The gram-negative Bacteroidetes includes Bacteroides, Prevotella and Xylanibacter, that can degrade a variety of complex glycans [3]. The composition of the microbiota is different in each individual
1. Introduction. 1.1 A Rich Inheritance – Traditional Rice Varieties of Sri Lanka. Rice belongs to the larger family of grasses, Graminae, and the genus Oryza. The genus Oryza has twenty wild species and two cultivated species – Oryza sativa and Oryza glaberrima. O. glaberrima is mainly cultivated in the West African region, whereas O. Sativa is found in Asia where it is a popular variety for cultivation. Globally, O. Sativa is cultivated in over 112 countries (Chang, 2000). The cultivation of rice
Probiotics is food which contains a number of live bacteria that gives a beneficial effect on health. The term probiotic means a preparation consisting of microbial life that is inserted into the body of the human/animal orally, is expected to have a positive influence on the health of human/livestock by improving the properties owned by natural microbial living in the human body is (Winarno, 1997). Probiotic foods have long been known among other fermented milk products by lactic acid bacteria (Lactobacilli
Blue Buffalo has many varieties of foods. They carry puppy food, adult dog food, and senior dog food. They even have dry dog food, wet dog food, and treats. Blue Buffalo even offers different products like BLUE Life Protection Formula, BLUE Freedom, BLUE Basics, BLUE Wilderness, BLUE Earth's Essentials, and BLUE Natural Veterinary Diet. Dog food is not the only product that Blue Buffalo carries, it offers many different foods and other products for cats (Bishop, NP). Some say that their dogs love
to control body weight. This can be the consumption of Lactobacillus gasseri. Several researches were done to examine the effect of Lactobacillus gasseri on rats. Sato et al. (2008) investigated the effect of L. gasseri on adipocyte size and serum lipid and adipocytokine concentrations in rats. The results showed that L. gasseri had decreased the size of visceral adipose tissue in rats. Yun et al. (2009) examined the effect of Lactobacillus gasseri that derived from human breast milk on blood glucose
Yeast is a type of a fungus, and Lactobacillus acidophilus is a type of bacterium. First of all, yeast is a unicellular fungus that consists of the single oval-shaped cell. It is capable of converting sugar into carbon dioxide and alcohol. The word ‘yeast’ was originated from the Old English word ‘gist’ and ‘gyst’. Also from the Indo-European word meaning ‘boil’, ‘foam’ or ‘bubble’. Yeast cell is made up with nucleus, which contains genetic codes for enzymes for the respiration, Mitochondria (a.k
and yeast strains like Lactobacillus, Bifidobacterium, Saccharomyces cereviciae, etc. which provide certain health benefits to the host when consumed in appropriate amounts. In food industry, the term is aptly described as ‘live microbial
Irritable Bowel Syndrome symptoms, diarrhea and constipation. Bacillus Coagulans improves nutrient absorption and reduces inflammation and symptoms of arthritis. Bifidobacterium Bifidum supports production of vitamins in gut. Lactobacillus Casei helps fight infections. Lactobacillus Acidophilus relieves gas and bloating and reduces lactose intolerance” (Tweed). There are different ways to receive these probiotics in your body as well. We usually tend to think of just capsule form. That is a very common
INTRODUCTION Food industries is a global business that supply most of the food consumed by the world population. The fermentation process already been used in food industries for a long time ago. The main ingredient in fermentation is microorganisms. Yeast, mould and bacteria are used in mankind to make the producing of food like bread, beer, wine, vinegar, yogurt and cheese. Mankind are also used in fermented fish, meat and vegetables. The relationship between microorganisms and food with three
by a microorganism called candida albicans. It is found in the human body and animals too. It is not harmful because the amount of yeast is balanced by another organism known as the lactobacillus acidophilus. Yeast Allergy Symptoms When there is imbalance between the two that is between candida and lactobacillus, a person may experience some of the following symptoms given below: • Fatigue Is a common symptom of yeast allergy. If a moderate consumption of any food item containing yeast is
Fermentation is defined as the biological process that crumbles organic substances without oxygen. In different parts of the world, fermented foods are eaten daily. For example, many different people around the world consume fermented cabbage. The French eat Chou croute, the Germans eat sauerkraut, and Koreans eat kimchi. Although the word “fermentation” has a negative connotation to many people, it benefits health and it is a new experience to people’s tongues. Today, fermented cabbage is one of
Dairy industries use milk to produce a wide variety of processed products, including fluid milk, cream, butter and fermented dairy products like cheese and yogurt. Relative to other food sectors, dairy industries produce substantial environmental footprints at all steps of the value chain, from the production of feed for dairy cows to the distribution of milk and milk products. For instance, cheese is associated with a greenhouse gas emission of 5.9kg CO2 equivalents/kg, compared to 0.17kg CO2 equivalents/kg
18. Summarize the exclusion criteria. In other words describe the characteristics of subjects who were NOT eligible to participate in the study. Any patient that did not have diarrhea or if they did have diarrhea but did not follow the criteria mentioned above were not eligible to participate. Also, those who constantly use laxative medications, or any other probiotic especially in the last month, had gastrointestinal bleeding or would not survive within the next 48 hours. Patients who had an oral
Introduction Bacterial vaginosis is known to be the most common cause of abnormal vaginal discharge in women of childbearing age (Hay, 2010). Bacterial vaginosis is the result of the substitution of normal vaginal lactobacilli with anaerobic bacteria Gardnerella vaginalis and Prevotella, Peptostreptococcus and Bacteroides spp., which will result loss of the normal vaginal acidity (Turovskiy, Sutyak Noll, & Chikindas, 2010). Bacterial vaginosis is the main trigger of vaginal discharge or malodor in
The species involve is Lactobacillus
organisations whom of which disagree with the term as it apparently states an immeasurable health claim. The disagreements with probiotics will be discussed further in this essay. The most commonly used bacterium strains for probiotics are Gram-positive Lactobacillus acidophilus, L. casei. and numerous Bifidobacterium species, B. longum and B. bifidum. There many are other strains of bacteria that have been described as probiotic but have failed to meet standards in clinical trials, this is due to their low