from indigenous fermented foods and human gut ... - Thapar University
from indigenous fermented foods and human gut ... - Thapar University
from indigenous fermented foods and human gut ... - Thapar University
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47<br />
Chapter II Review of Literature<br />
Table 2.8 Organisms used as probiotics in the food <strong>and</strong> agricultural industry (Goldin<br />
<strong>and</strong> Gorbach, 1992)<br />
Organism Comment<br />
Lactobacillus acidophilus As a supplement in dairy products <strong>and</strong> used for fermentations;<br />
numerous health claims<br />
L. plantarum In dairy products, pickled vegetables <strong>and</strong> silage<br />
Lactobacillus GG In yoghurt <strong>and</strong> whey drink; numerous health claims<br />
L. casei subsp.<br />
rhamnosus<br />
In dairy products <strong>and</strong> silage<br />
L. brevis In dairy products <strong>and</strong> silage<br />
L. delbrueckii spp.<br />
bulgaricus<br />
Production of yoghurt; health claims have been made<br />
Bifidobacterium bifidum Component of new dairy products <strong>and</strong> in preparation for new<br />
born; health claims<br />
LAB are capable of inhibiting various microorganisms in a food environment <strong>and</strong><br />
display crucial antimicrobial properties with respect to food preservation <strong>and</strong> safety. In<br />
addition, it has been shown that some strains of LAB possess interesting health-promoting<br />
properties; one of the characteristics of these probiotics is the potential to combat<br />
gastrointestinal pathogenic bacteria such as Helicobacter pylori, Escherichia coli <strong>and</strong><br />
Salmonella spp. An overview role of bacteriocin application as antibacterial peptides in both<br />
food safety <strong>and</strong> gastrointestinal health is depicted in Fig. 2.3.
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