Background: Probiotics are defined as living microbial food supplements that beneficially affect the host by improving its intestinal balance. In recent years there is a great interest for viable microorganisms that promote or support a beneficial balance of microbial population of gastrointestinal tract. Probiotics may be consumed in different forms, comprising foods, mainly in fermented state and pharmaceutical products, mainly as capsules or in microencapsulated forms.
Methods: Twelve albino mice were divided into four groups designated as 1, 2, 3 and 4. Each group consists of 3 mice, and subject to the followings treatments: Group 1: This group was used as a control. Group 2: This group was dosed with

Objective: To evaluate the therapeutic activity of probiotics mixture of Lactobacillus plantarum and Lactobacillus acidophilus towards Cryptosporidium infection in experimentally infected mice. Oocysts of Cryptosporidium were separated from the stool of humans to infect mice. Methods: Forty male albino mice were split equally into four groups, every group contained 10 mice, the group I (early treated group), were treated from the 1st day from infection to the 11th post-infection, group II (late treated group), were treated from the 4th day from infection to the 15th post-infection, and group (III) (untreated group), were mice considered as a positive control group. Results: It was showed that daily application of a mixture of L. plantarum w

       Inhibitory effect  of  Lactobacillus plantarum was studied against Escherichia coli O157:H7 in  minced  beef , as well as the effect of some Spices ( Garlic , Cloves and Black Pepper ) was studied against this bacteria . Plate count method was used to estimate the viable cells of  E. coli O157:H7 in the treated meat samples for incubation periods( 0 , 24  and 48) h.   Results showed  that  Lactobacillus plantarum had inhibitory effect  against  E. coli O157:H7 , when reducing the number of cells after 24, 48 h., and reached to Zero after (24) h. As well as Spices in this study had inhibitory activity against  E. coli O157:H7 .Garlic had

In this study Candida speices was diagnosed in 26 swab samples from patients with denture stomatitis , investigates the antagonism activity of Lactobacillus was investigated against the yeast of Candida albicans in vitro.Results revealed that The inhibition effect of Lactic Acid Bacteria against C.albicans was examined in solid medium, L.plantarum gave higher inhibition average 11mm followed by L.acidophillus with average 9 mm and, L.fermentum , L.casei with averages 7 mm. Whereas the filtrates, the highest inhibition zone were 20 and 16 mm by L. plantarum and L.acidophillus, respectively.

Growth of Penicillium expansum, an ubiquitous mould found in stored fruit globallyt, was significantly restricted by exposure to 48 h cell-free supernatant of two strains of Lactobacillus plantarum (p < 0.001). In addition, the biotransformation of patulin, a toxic secondary metabolite formed by P. expansum, on exposure to L. plantarum cells and cell-free supernatant highlights the potential of this GRAS microbe as a biocontrol agent. Up to 80% of patulin was biotransformed following a 4 h incubation with 1010 cells ml−1 (37 °C) forming E- and Z-ascladiol. The formation of these products was more pronounced at elevated pH and cell density. Exposure to cell free supernatant or sonicated cells resulted in complete patulin biotransformation

Background: Indeterminate colitis (IC) originally referred to those 10–15% of cases of inflammatory bowel disease (IBD) in which there was difficulty distinguishing between ulcerative colitis (UC) and Crohn’s disease (CD) in the colectomy specimen and histopathology examination. However, IC is increasingly used when a definitive diagnosis of UC or CD cannot be made at colonoscopy examination, colonic biopsies or at colectomy. The diagnostic difficulties may explain the variably reported prevalence of IC. Clinically, most patients with IC evolve to a definite diagnosis of UC or CD on follow up.
Patients and methods: PATIENTS GROUP: Consisted of 80 patients with indeterminate colitis (IC), their ag

Baker’s yeast (Saccharomyces cerevisiae) has been genetically engineered to
ferment the pentose sugar xylose present in lignocellulosic biomass. One of the
reactions controlling the rate of xylose utilization is catalyzed by xylose reductase
(XR).The current study describes xylose reductase from Spathasporapassalidarum
with NADH preference. According to JGI site the gene coding for this enzyme
contains 954 nucleotides and it consists of 317 amino acids. The restriction sites for
the enzymes SacII and NotI located on the 5P
´
Ptermini for both the forward and
reverse specific primers were designed using Lasergen 9.0 program. The genomic
DNA was isolated and purified from S .passalidarum. Polymerase chain r

The study aimed to determine of some Optimum conditions for bioremediation and removing of seven mineral elements included hexavalent chromium, nickel, cobalt, cadmium, lead, iron and copper as either alone or in group by living and heat treated cells of baker’s yeast Saccharomyces cerevisiae. The dried baker's yeast from Aldnaamaya China Company was used in this study. Biochemical tests was used to ensure yeast belonging to S. cerevisiae and then used to remove the mentioned mineral elementes under different conditions which included incubation period, pH, and temperature. It was found that the best of these conditions was 60 minutes for duration of incubation, 6 for pH, 25 ᵒC for temperature. During the study the behavior of living

ABSTRACT

         The effect of adding raw bacteriocin produced by Lactobacillus bulgaricus to cheese curd at an amount of (5 and 10 and 15) mL/kg cheese as a biological preservative to prolong the shelf life of soft cheese, in addition to the control treatment, knowing that each 1 mL of bacteriocin filter contains 15 units/ mL of bacteriocin. The results of the physicochemical, microbial and sensory tests for cheese stored at refrigerator temperature for a period (zero) to (21) d of adding bacteriocin showed the superiority of the treatment of cheese added to 15 mL/kg cheese of bacteriocin over the rest of the other treatments during the storage period, wh