Biochemical and Genomic Characterization of Two New Strains of Isolated from the Traditional Corn-Based Beverage of South Africa, Mahewu, and Their Comparison with Strains Isolated from Kefir Grains.

(formerly ) is a nomadic lactic acid bacterium (LAB) that inhabits a wide variety of ecological niches, from fermented foodstuffs to host-associated microenvironments. Many of the isolated strains have been used as single-strain probiotics or as part of a symbiotic consortium within formulations. The present study contributes to the exploration of different strains of derived from non-conventional isolation sources-the South African traditional fermented drink mahewu (strains MA2 and MA3) and kefir grains (strains KF1 and ABK).

Exoproteome Analysis of Antagonistic Interactions between the Probiotic Bacteria LR1 and F and Multidrug Resistant Strain of .

The expansion of multiple drug resistant (MDR) strains of presents an immense threat for public health. Annually, this microorganism causes thousands of lethal nosocomial infections worldwide. Currently, it has been shown that certain strains of lactic acid bacteria (LAB) can efficiently inhibit growth of and the formation of its biofilms; however, the active principle of such action remains unknown.

Development of Antioxidant and Antihypertensive Properties during Growth of , and on Cow's Milk: Fermentation and Peptidomics Study.

Bioactive peptides derived from milk proteins are an active research area. Exhibiting numerous positive physiological effects on digestive, cardiovascular, immune and nervous systems, these peptides thought to be one of the most promising ingredients for functional food. Generally, these peptides are inactive within the parent proteins and can be liberated during milk fermentation by the specific proteolytic systems of various spp.