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Beneficial Interrelationships Between Certain Microorganisms and Humans: Candidate Microorganisms for Use as Dietary
1Department of Animal Science, Oklahoma State University, Stillwater, Oklahoma 74074.
Journal of Food Protection
|March 1, 2019
Summary
Beneficial bacteria like Lactobacillus acidophilus and Bifidobacterium bifidum aid digestion and fight pathogens. Further research is needed to enhance the stability of these probiotics in dietary products.
Area of Science:
- Microbiology
- Gastroenterology
- Nutritional Science
Background:
- Lactobacilli, including Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium bifidum, are recognized as beneficial probiotics.
- These bacteria demonstrate characteristics suitable for survival and proliferation within the human intestinal tract.
- Probiotic lactobacilli exhibit antagonistic effects against common enteric pathogens.
Purpose of the Study:
- To review the characteristics and benefits of commonly used probiotic lactobacilli.
- To identify the need for improved stability of probiotic bacteria in commercial products.
Main Methods:
- Literature review of studies on Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium bifidum.
- Analysis of the survival and growth characteristics of these bacteria in the intestinal environment.
- Evaluation of their antagonistic actions against enteric pathogens.
Main Results:
- Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium bifidum possess inherent qualities for intestinal survival and growth.
- These probiotic strains demonstrate efficacy in inhibiting the growth of enteric pathogens.
- Existing probiotic products may require enhanced bacterial stability.
Conclusions:
- Lactobacilli, particularly Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium bifidum, are valuable as dietary adjuncts due to their probiotic properties.
- There is a clear need to develop methods for improving the stability of these beneficial bacteria in commercially available products.
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