Smoothies Reduce the "Bioaccessibility" of TiO (E 171) in the Model of the In Vitro Gastrointestinal Tract.

The food colorant E171 (TiO) containing nano fractions can cause potential health problems. In the presented work, we used a "gastrointestinal tract" model (oral→large intestine) to "digest" a fruit smoothie in the presence of TiO nanoparticles and the B strain. The TiO migration was measured using the microfiltration membrane (0.

Genome Sequences of Strains, Mannitol-Producing Bacteria Isolated from Nectariferous Plants.

In this announcement, we report the genome sequences of two newly isolated Apilactobacillus kunkeei strains, strain 7K11C and strain 7K4AA, which are plasmid harboring and were isolated from flowers in wastelands in Poland. Furthermore, we present the longest sequence of the A. kunkeei DSMZ 12361 reference strain.

Is soil management system really important? comparison of microbial community diversity and structure in soils managed under organic and conventional regimes with some view on soil properties.

The fertility and productive value of soil are closely related to the physical and chemical properties of the soil as well as its biological activity. This activity is related to the intensity of microbially catalysed processes of transformation of organic and mineral substances contained in the soil. These processes are closely correlated with the abundance and biodiversity of soil microorganisms, especially bacteria, and the activity of enzymes produced by them.

New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods.

Microorganisms have been harnessed to process raw plants into fermented foods. The adaptation to a variety of plant environments has resulted in a nearly inseparable association between the bacterial species and the plant with a characteristic chemical profile. Lactic acid bacteria, which are known for their ability to adapt to nutrient-rich niches, have altered their genomes to dominate specific habitats through gene loss or gain.

Effect of TiO on Selected Pathogenic and Opportunistic Intestinal Bacteria.

Food-grade titanium dioxide (TiO) containing a nanoparticle fraction (TiO NPs-nanoparticles) is widely used as a food additive (E171 in the EU). In recent years, questions concerning its effect on the gastrointestinal microbiota have been raised. In the present study, we examined interactions between bacteria and TiO.

Four Types of TiO Reduced the Growth of Selected Lactic Acid Bacteria Strains.

Food-grade titanium dioxide (TiO) containing a nanoparticle fraction (TiO NPs -nanoparticles) is widely used as a food additive (E171 in the EU). In recent years, it has increasingly been raising controversies as to the presence or absence of its harmful effects on the gastrointestinal microbiota. The complexity and variability of microbiota species present in the human gastrointestinal tract impede the assessment of the impact of food additives on this ecosystem.

Genome and Pangenome Analysis of FLUB-A New Strain Isolated from Mead.

The production of mead holds great value for the Polish liquor industry, which is why the bacterium that spoils mead has become an object of concern and scientific interest. This article describes, for the first time, FLUB newly isolated from mead, as a mead spoilage bacteria. Whole genome sequencing of FLUB revealed a 3 Mbp chromosome and five plasmids, which is the largest reported genome of this species.

Prebiotic Potential of Oligosaccharides Obtained by Acid Hydrolysis of α-(1→3)-Glucan from : A Pilot Study.

Increasing knowledge of the role of the intestinal microbiome in human health and well-being has resulted in increased interest in prebiotics, mainly oligosaccharides of various origins. To date, there are no reports in the literature on the prebiotic properties of oligosaccharides produced by the hydrolysis of pure fungal α-(1→3)-glucan. The aim of this study was to prepare α-(1→3)-glucooligosaccharides (α-(1→3)-GOS) and to perform initial evaluation of their prebiotic potential.

Spontaneously Fermented Fruiting Bodies of as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential.

The aim of the investigation was the identification and initial study of lactic acid bacteria (LAB) isolated from spontaneously fermented (at 28 °C for 5 days) fruiting bodies of white button mushrooms (). The isolated LAB were preliminarily characterized applying the MALDI-TOF Biotyper. Moreover, further phenotypical, genotypical characteristics as well as some functional and technological properties of the selected microorganisms (including the ability to produce exopolysaccharides, cell hydrophobicity, resistance to low pH, and bile salt) were also analyzed.

Utilization of brewery wastes in food industry.

Beer is the most popular low-alcohol beverage consumed in large amounts in many countries each year. The brewing industry is an important global business with huge annual revenues. It is profitable and important for the economies of many countries around the world.

Isolation and characterization of a new fructophilic FPL strain from honeydew.

In the present study, a FPL strain exhibiting fructophilic behavior has been isolated for the first time from honeydew. It is a probably syntrophic bacterium inhabiting the gastrointestinal tract of L. and taking part in sugar metabolism.

Composition of lactic acid bacteria during spontaneous curly kale (Brassica oleracea var. sabellica) fermentation.

The present work is the first report on spontaneous fermentation of curly kale and characteristics of autochthonous lactic acid bacteria (LAB). Our results indicate that curly kale fermentation is the new possibility of the technological use of this vegetable. Bacteria representing ten different species were isolated from three phases of curly kale fermentation and identified by MALDI-TOF mass spectrometry and 16S rRNA gene sequencing.

Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus.

Background: The increasing significance of food products containing substances with antioxidative activi- ties is currently being observed. This is mainly due to the fact that pathogenic changes underlying some diseases are related to the carcinogenic effects of free radicals. Antioxidative compounds play an important role in supporting and enhancing the body’s defense mechanisms, which is useful in preventing some civili- zation diseases.