Lactobacillus rhamnosus

Matsumoto, M., Mochiduki, K., Fukunishi, K., Kondo, K., Extraction of organic acids using imidazolium-based ionic liquids and their toxicity to Lactobacillus rhamnosus, Sep. Purif. Tech., 40,97-101, 2004. 

Helin, T., Haahtela, S., and Haahtela, T. 2002. No effect of oral treatment with an intestinal bacterial strain, Lactobacillus rhamnosus (ATCC 53103), on birch-pollen allergy A placebo-controlled double-blind study. Allergy 57 243-246. 

Pessi, T., Isolauri, E., Siitas, Y., Kankaanranta, H., Moilanen, E., and Hurme, M. 2001. Suppression of T-cell activation by Lactobacillus rhamnosus GG-degraded bovine casein. Int Immunopharmacol 1 211-218. 

Gopal, P. K., Prasad, J., Smart, J., and Gill, H. S. (2001). In vitro properties of Lactobacillus rhamnosus DR20 and Bifidobacterium lactis DR10 strains and their antagonistic activity against an enterotoxigenic Escherichia coli. Int.. Food Microbiol. 67,207-216. 

Ananta, E. and Knorr, D. Evidence on the role of protein biosynthesis in the induction of heat tolerance of Lactobacillus rhamnosus GG by pressure pre-treatment, Int.J. Food Microbiol, 96, 307, 2004. 

Gosselink, M.R, Schouten, W.R., van Lieshout, L.M., Hop, W.C., Laman, J.D., and Ruseler-van Embden, J.G. Delay of the first onset of pouchitis by oral intake of the probiotic strain Lactobacillus rhamnosus GG, Dis. Colon Rectum, 47,876,2004. 

Prasad, J., Mcjarrow, P, and Gopal, P. Heat and osmotic stress responses of probiotic Lactobacillus rhamnosus HNOOl (DR20) in relation to viability after drying, Appl. Environ. Microbiol, 69, 917, 2003. 

As mentioned earlier in this chapter, microbial exposnre in the early years of life conld help prevent allergic disease by developing a non-atopic immnne response. This concept was fnrther stndied by administering Lactobacillus rhamnosus prenataUy to mothers who had at least one first-degree relative or partner with atopic disease (eczema, allergic rhinitis, or asthma) and postnataUy for 6 months to their infants. ... 

Alander, M., Satokari, R., Korpela, R., Saxelin, M., Vilpponen-Sahnela, T., MattUa-Sandholm, T., and von Wright, A., Persistence of colonization of human colonic mucosa by a probiotic strain, Lactobacillus rhamnosus GG, after oral consumption, pp/. Environ. Microbiol, 65, 351-354, 1999. 

Another study produced solid lipid microparticles with two probiotic strains by spray chilling Lactobacillus rhamnosus IMC 501 and Lactobacillusparacasei IMC 502 , prebiotic components, and natural bioactive ingredients. Different types of vegetable fats were tested. It was observed that. 

Reid, A.A., Champagne, C.P., Gardner, N., Fustier, P., and VuiUemard, J.C. 2007. Survival in food systems of Lactobacillus rhamnosus ROll microentrapped in whey protein gel particles. J. Food Sci. 72 31-37. 

The results are in agreement with those of Kim et al., who reported that the pH 1.2, for the non-encapsulated strain of Lactobacillus acidophilus, leads to complete death after 1 h of incubation, while encapsulated strains maintained above 10 cfu/mL after 2 h. Additionally, Mokarram et al. reported that at pH 1.5 after 2 h of incubation, the strains of L. acidophilus and Lactobacillus rhamnosus built with alginate maintained above 10 -10 cfu/mL. Chandramouli et al. reported a higher survival of Lactobacillus ssp. immobilized in alginate microcapsules in low pH environments. 

Sunny-Roberts, E. O. Knorr, D., Cellular injuries on spray-dried Lactobacillus rhamnosus GG and its stability during food storage. Nutrition and Food Science (2011) 41, 191-200. 

Lactobacillus delbrueckii Aspergillus niger Lactobacillus delbrueckii Lactobacillus rhamnosus Lactobacillus rhamnosus Lactobacillus delbrueckii Pseudomonas oleovorans recomb. Escherichia coli Prop ion i bacteri urn acidiprop. Clostridium butyricum Lactobacillus delbrueckii Lactobacillus delbrueckii Propionibacterium thoenii Lactobacillus casei... 

Smith, T. J., Rigassio-Radler, D., Denmark, R., Haley, T., Touger-Decker, R. (2013). Effect of Lactobacillus rhamnosus LGG(R) and Bifidobacterium animalis ssp. lactis BB-12(R) on health-related quahty of fife in college students affected by upper respiratory infections. British Journal of Nutrition, 109(11), 1999-2007. http //dx.doi.Org/10.1017/S0007114512004138. 

Wickens, K., Black, R, Stanley, T. V., MitcheU, E., Barthow, C., Fitzharris, R, et al. (2012). A protective effect of Lactobacillus rhamnosus HNOOl against eczema in the first 2 years of life persists to age 4 years. Clinical and Experimental Allergy Joumcd of the British Society for Allergy and Clinical Immunology, 42(7), 1071-1079. 

Fermented, probiotic milk Lactobacillus casei Lactobacillus acidophilus Lactobacillus rhamnosus Lactobacillus johnsonii Lactobacillus plantarum Lactobacillus delbrueckii subsp. delbrueckii Lactobacillus paracasei subsp. paracasei Lb. delbrueckii subsp. lactis Bifidobacterium lactis Bifidobacterium bifidum Bifidobacterium breve... 

Pham, R, Dupont, I., Roy, D., Lapointe, G., Cerning, J. (2000). Production of exopolysaccharide by Lactobacillus rhamnosus R and analysis of its enzymatic degradation during prolonged fermentation. Applied and Environmental Microbiology, 66(6), 2302-2310. 

Hamme, V., Sannier, R, Plot, J., Didelot, S., Bordenave-Juchereau, S. (2009). Crude goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus contribution to proteolysis and ACE inhibitory activity. Journal of Dairy Research, 76, 152. 

Several studies have reported on the isolation and identification of LAB and yeasts in boza however, to our knowledge, only the studies of Botes et al. (2006), Todorov and Dicks (2006) and Todorov (2010) used biomolecular approaches to identify these microorganisms. In these studies, the numbers of LAB isolated from three boza samples ranged from 9 x 10 to 5 x lO CFU/ml. Carbohydrate fermentation reactions and PCR with species-specific primers classified the isolates as Lactobacillus paracasei subsp. paracasei, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus fermentum, Leuconostoc lactis and Enterococcus faecium. 

Jiminez, L., Oeregaard, G., Trihaas, J., Buchhom, G., Brandt, D., Folkenberg, D., et al. (2012). Flavour enhancing Lactobacillus rhamnosus. International patent application WO/2012/136832. 

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