Numbers and strains of lactobacilli in some probiotic products

Coeuret, Valérie; Guéguen, M.; Vernoux, Jean-Paul

doi:10.1016/j.ijfoodmicro.2004.04.015

Cited by 136 publications

(82 citation statements)

References 42 publications

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“…The effectiveness of the probiotic depends on the number of viable bacteria at the time of use. 25 Several articles have reviewed commercially available probiotic products such as food supplements, yoghurt and fermented Probiotic had no effect on AAD; C. difficile toxin results obtained from medical chart; small number of CDAD cases; short follow-up milk 25,26 and found that the number of colony-forming units can be much lower than advertised and that the bacterial species listed on product labels are often incorrect. It is also possible that, in prevention trials, the probiotic does not survive to colonize the colon because it is eliminated by the acidity of the stomach or because of concomitant use of antibiotics.…”

Section: Discussionmentioning

confidence: 99%

Probiotic therapy for the prevention and treatment of Clostridium difficile-associated diarrhea: a systematic review

Dendukuri

Costa²,

McGregor³

et al. 2005

Canadian Medical Association Journal

183

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Section: Discussionmentioning

confidence: 99%

Probiotic therapy for the prevention and treatment of Clostridium difficile-associated diarrhea: a systematic review

Dendukuri

Costa²,

McGregor³

et al. 2005

Canadian Medical Association Journal

183

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“…Many LAB strains as well as some S. cerevisiae var. bourardii strains have shown probiotic activity (14). Lactic acid bacteria (LAB) are GRAS (generally recognized as safe) microorganisms that modify the food enhancing quality, and additionally they possess nutritional and therapeutic benefits (20).…”

Section: Introductionmentioning

confidence: 99%

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Muñoz

Arena

Silva

et al. 2010

Braz. J. Microbiol.

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The effect of different fermenting microorganisms on growth of a mycotoxin-producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, all of which are widely used in fermentation and preservation of food, were assayed on their fungus inhibitory properties. Assays were carried out by simultaneous inoculation of one of the possible inhibiting microorganisms and the fungus or subsequent inoculation of one of the microorganisms followed by the fungus. All three microorganisms assayed showed growth inhibition of the mycotoxin-producing Aspergillus strain. L. rhamnosus O236, isolated from sheep milk and selected for its technological properties, showed highest fungal inhibition of the microorganisms assayed. The use of antifungal LAB with excellent technological properties rather than chemical preservatives would enable the food industry to produce organic food without addition of chemical substances.

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“…Doses of probiotics were not standardized and may have been too small or the preparations may have become nonviable after manufacture or may have a different strain than advertised. A number of authors have found that the number of colony forming units can be much lower than what is advertised on the label [201] . The 2013 ACG guidelines concluded that there is insufficient evidence that probiotics prevent CDI (Strong recommendation, low quality evidence) [71] .…”

Section: Probioticsmentioning

confidence: 86%

Clinical update for the diagnosis and treatment ofClostridium difficileinfection

Oldfield

Johnson

2014

WJGPT

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Clostridium difficile infection (CDI) presents a rapidly evolving challenge in the battle against hospitalacquired infections. Recent advances in CDI diagnosis and management include rapid changes in diagnostic approach with the introduction of newer tests, such as detection of glutamate dehydrogenase in stool and polymerase chain reaction to detect the gene for toxin production, which will soon revolutionize the diagnostic approach to CDI. New medications and multiple medical society guidelines have introduced changing concepts in the definitions of severity of CDI and the choice of therapeutic agents, while rapid expansion of data on the efficacy of fecal microbiota transplantation heralds a revolutionary change in the management of patients suffering multiple relapses of CDI. Through a comprehensive review of current medical literature, this article aims to offer an intensive review of the current state of CDI diagnosis, discuss the strengths and limitations of available laboratory tests, compare both current and future treatments options and offer recommendations for best practice strategies.

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Numbers and strains of lactobacilli in some probiotic products

Cited by 136 publications

References 42 publications

Probiotic therapy for the prevention and treatment of Clostridium difficile-associated diarrhea: a systematic review

Probiotic therapy for the prevention and treatment of Clostridium difficile-associated diarrhea: a systematic review

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Clinical update for the diagnosis and treatment ofClostridium difficileinfection

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