The Complex Role of Lactic Acid Bacteria in Food Detoxification.

Toxic ingredients in food can lead to serious food-related diseases. Such compounds are bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin, zearalenone, fumonisin), pesticides of different classes (organochlorine, organophosphate, synthetic pyrethroids), heavy metals, and natural antinutrients such as phytates, oxalates, and cyanide-generating glycosides. The generally regarded safe (GRAS) status and long history of lactic acid bacteria (LAB) as essential ingredients of fermented foods and probiotics make them a major biological tool against a great variety of food-related toxins.

Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits.

The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, , , , , and the Rhodope's .

Evaluation of relative electron ionization cross-sections for some oxides and oxyacid salts.

Rationale: The total or relative cross-sections for the ionization of polyatomic molecules by electron ionization are essential data in a wide range of applications. In addition to the total ionization cross-sections, relative ionization cross-sections are sometimes also required. Accurate values of electron ionization cross-sections of high-temperature vapor species are of importance in mass spectrometric investigations.