Beneficial health effects of milk and fermented dairy products--review.

Milk is a complex physiological liquid that simultaneously provides nutrients and bioactive components that facilitate the successful postnatal adaptation of the newborn infant by stimulating cellular growth and digestive maturation, the establishment of symbiotic microflora, and the development of gut-associated lymphoid tissues. The number, the potency, and the importance of bioactive compounds in milk and especially in fermented milk products are probably greater than previously thought. They include certain vitamins, specific proteins, bioactive peptides, oligosaccharides, organic (including fatty) acids.

The diversity of eukaryotic microbiota in the traditional Slovak sheep cheese--bryndza.

We investigated the occurrence and diversity of yeasts and filamentous fungi in bryndza an artisanal Slovak soft spreadable cheese prepared from raw sheep milk or from a mixture of sheep and cow milk. Samples collected during four months of the summer production period from two locations (northern and southern parts of central Slovakia) contained 10(5)-10(7) (cfu) yeasts and about 10(2) (cfu) of mold per gram of wet weight. Further characterization by conventional taxonomy and sequence comparison of D1/D2 region from 26S rRNA gene revealed Mucor circinelloides v.

Antimicrobial susceptibility of Enterococcus species isolated from Slovak Bryndza cheese.

Three hundred and ten enterococcal isolates (178 Enterococcus faecium, 68 E. durans, 49 E. faecalis, 8 E.

On the origin of eukaryotic cells and their endomembranes.

A novel hypothesis for the origin of eukaryotic cells is presented. It is assumed that the universal ancestor was bounded by two membranes of heterochiral lipid composition. We propose that the prokaryotic cells (the hypothetical host entity for alpha proteic-bacteria), though sharing a common ancestor with Archaea, was bounded by two membranes.

Identification and characterization of enterococci from bryndza cheese.

Aims: To identify enterococci isolated from sheep milk cheese--bryndza, and to compare differences in the composition of enterococcal microflora affected by the season, and to evaluate the potential presence of vancomycin resistance and virulence determinants.

Methods And Results: Bacterial strains were isolated during analysis of bryndza cheese and identified on the genus and species level by phenotypic methods and with commercial biochemical sets. The identification of the species, Enterococcus faecium, Ent.