The intake of Lactobacillus sakei OK67 is generally safe and has therapeutic potential for treating obesity by regulating visceral fat, say Korean researchers.
A team at the Institut national de la recherche scientifique (INRS) in Quebec, Canada is working on a plant-based fermented drink high in protein and probiotics.
A lactic acid bacteria (Lactobacillus oris) isolated from breast milk and infant faecal material has been identified as a potential effective probiotic for use in functional foods or dietary supplements.
Professor Tim Spector and Professor Pascal Hols have been named this year’s recipients of the Danisco Science Excellence Medal and Microbiome Science Award by the Danisco Foundation.
Swedish-based supplier BioGaia have announced the launch of a new chewable tablet containing the patented probiotic Lactobacillus reuteri Protectis and vitamin D.
Certain probiotic strains underperform in the presence of iron-rich environments created during the active phase of inflammatory bowel disease (IBD), UK researchers have found.
A breakthrough in the understanding of how bacteria bind to the mucus layer protecting the gut lining could result in more effective probiotic design and selection.
Fermentation of dairy with a mix of lactic acid bacteria and a
Streptococcus strain could selectively reduce the protein
responsible for cows milk allergy, researchers have reported.
Sales of kimchi, a Korean dish made with fermented cabbage and
spices, are surging after scientists found that a lactic acid
bacteria in the dish helped poultry fight bird flu.
Spanish food ingredients developer Puleva Biotech is preparing to
enter the probiotics market with strains isolated from human milk,
writes Dominique Patton.
Japan's Kirin Group has discovered a lactic acid bacteria with
potent anti-allergy effects that could be used to fight the rising
incidence of allergies, such as hay fever. The research
demonstrates the firm's growing interest...
Finnish dairy company Valio has seen the launch of two infant
nutrition products this spring, both in Finland and abroad,
featuring the probiotic lactic acid bacteria Lactobacillus
Gorbach & Goldin (LGG).
US scientists are meeting later this month to analyse the DNA of 11
strains of probiotic bacteria. The aim is to help food scientists
improve the safety of foods such as cheese and yoghurt and the
research will also contribute to...
