Research Keyword: probiotic bacteria

Mathematical Modeling of Escherichia coli and Lactobacillus acidophilus Growth Based on Experimental Mixed Batch Cultivation

mycolabadmin

Researchers studied how two common bacteria – beneficial Lactobacillus acidophilus and harmful E. coli – interact when grown together in laboratory cultures. Using advanced flow cytometry techniques and computer models that track individual bacterial generations, they found that L. acidophilus naturally inhibits E. coli growth through production of lactic acid and antimicrobial compounds. This research provides insights useful for developing probiotic treatments and understanding food fermentation processes.

Read More »

Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky Gut

mycolabadmin

Researchers tested whether eight natural ingredients commonly used to treat leaky gut would affect the beneficial bacteria used to make yogurt. They found that ingredients like marshmallow root, licorice root, and slippery elm bark not only didn’t harm the yogurt bacteria but actually made them more resistant to stomach acid and bile. This means these ingredients could be safely added to yogurt to boost both the probiotic bacteria and the gut-healing properties of the product.

Read More »

Screening microbial inhibitors of Pseudogymnoascus destructans in Northern China

mycolabadmin

Scientists in Northern China have found bacteria living on bat skin and in cave soil that can kill the fungus responsible for white-nose syndrome, a disease devastating bat populations worldwide. These bacteria produce various antifungal compounds including volatile organic compounds that diffuse through the air and damage the fungus’s structure. By analyzing the genetic makeup of these bacteria, researchers identified specific genes responsible for producing these antifungal compounds, offering hope for developing biological control treatments that could protect bats and reduce fungal loads in cave environments.

Read More »

Negative Effects of Occurrence of Mycotoxins in Animal Feed and Biological Methods of Their Detoxification: A Review

mycolabadmin

Molds that grow on grains and feed produce toxic substances called mycotoxins that can seriously harm farm animals, causing liver and kidney damage, reproductive problems, and reduced productivity. While proper storage and farming practices help prevent contamination, some mycotoxins still get through. Recent research shows that beneficial bacteria like those in yogurt and certain yeasts can effectively remove these toxins from animal feed, making it safer for livestock while protecting the environment from harmful chemicals.

Read More »

Antagonistic Potential of Agro-Industrial Byproduct–Derived Lactic Acid Bacteria Against Mycotoxigenic Aspergillus flavus and Fusarium verticillioides

mycolabadmin

Researchers discovered that certain lactic acid bacteria found in food waste products can effectively prevent the growth of harmful fungi and block the production of dangerous mycotoxins. These bacteria work through multiple mechanisms including acidification and production of protective compounds. The findings suggest these natural bacteria could be used as safe, sustainable alternatives to chemical fungicides in food preservation and safety.

Read More »

The Benefits and Applications of Lactobacillus plantarum in Food and Health: A Narrative Review

mycolabadmin

Lactobacillus plantarum is a beneficial bacterium commonly found in fermented foods like yogurt and cheese that acts as a natural probiotic. It can help preserve food, improve flavor, and boost health by supporting digestion, strengthening immunity, and reducing inflammation. Research shows it may help with weight management, blood sugar control, and mental health, making it valuable for both the food industry and medical applications.

Read More »
Scroll to Top