Inulin: Fermentation and microbial ecology in the intestinal tract

It is well documented that the indigenous microflora, particularly in the colon, plays an important role as a natural resistance factor against pathogenic microorganisms. The number of beneficial bacteria can be increased by specific non-digestible carbohydrates known as prebiotics. One category of prebiotic is inulin, a non-starch...

Functional food properties of non-digestible oligosaccharides: a consensus report from the ENDO project (DGXII AIRII-CT94-1095)

This paper results from the final phase of the ENDO project (DGXII AIRII-CT94-1095), a European Commission-funded project on non-digestible oligosaccharides (NDO). All participants in the programme met to perform a consensus exercise on the possible functional food properties of NDO. Topics studied during the project (including a workshop on...

The effect of consumption of milk fermented by Lactobacillus casei strain Shirota on the intestinal microflora and immune parameters in humans

Objective: To determine the effect of consumption of milk fermented by Lactobacillus casei strain Shirota (L. casei Shirota) on the composition and metabolic activities of the intestinal microflora, and immune parameters in humans. Subjects: Twenty healthy male subjects aged 40-65 years were selected. Design: A placebo-controlled trial was...

A convenient and reproducible method to genetically transform bacteria of the genus Bifidobacterium

A protocol was developed for the introduction of foreign plasmid DNA into various Bifidobacterium strains. The method, which is applicable to all Bifidobacterium species tested so far, is based on electroporation of bacteria made competent by preincubation in electroporation buffer for several hours at 4°C. Transformation of Bifidobacterium...