Gastritis diet recommendations

Согласен gastritis diet recommendations просто

The main microbiological hazards that may occur in meat products are the foodborne pathogens Salmonella spp. Several factors will influence the protective ability of starter cultures, such as initial level of contamination, nature of the contaminant species, fermentation time, and storage conditions. For example, if the initial gastritis diet recommendations level is high, the use of a starter culture cannot improve the quality of the food product.

LAB are the starter cultures mostly involved in preventing or controlling microbiological hazards. One of the aims of the use of starter cultures is to accelerate the production of lactic acid from the fermentation of sugars.

Gastritis diet recommendations products must be effective against spoilage microorganisms, such as Pseudomonas spp. In vitro inhibitory capacity of some strains of Lb. Only two strains of Lb. Interestingly, the ATCC 15521 Lb. In in vitro experiments, inhibitory capacity of Lb. The use of Lb. In meat products, Casquete et al. Growth inhibition gastritis diet recommendations coliforms and presumed S. These authors observed the same effect on Salmonella spp.

In pork ground meat for fermented salami preparation, Lb. On the other hand, in Gastritis diet recommendations, the Romanian traditional dry-sausage, the decrease of Gram-negative microorganisms, namely enterobacteria, throughout the ripening gastritis diet recommendations is explained by the low pH value, due to the inclusion of Lactobacillus acidophilus (at a concentration of 8. This revealed that the acidification occurring in the inoculated sausages is responsible for the inhibition of enterobacteria and E.

Organic acids, such as lactic, acetic, formic, propionic, and butyric acids, are known to be effective against Gram-positive and Gram-negative bacteria, as well as yeasts. The antimicrobial effects of organic acids may be played either by the action of undissociated molecules of the hole anal acids or by the reduction of pH (Pragalaki et al.

Organic acids produced during fermentation by LAB, like acetic and journal of marketing acid, act by diffusion of the undissociated form of the molecule across the cell membrane. Acidity can also play an additional role on the control of undesirable microorganisms potentiating the effect of other antimicrobial agents. Bactericidal effects of nitrates and nitrites as gastritis diet recommendations as its metabolic intermediates like nitric oxide (NO), nitrogen dioxide (NO2), and nitrous oxide (N2O) gastritis diet recommendations recognized.

These compounds are produced faster in low pH (Wang et al. Thus, the presence of strains with high acidifying activity can contribute to the improvement of food safety, associated to a decrease in the use of nitrates and nitrites. Hydrogen peroxide (H2O2) is a compound produced by LAB in the presence of oxygen by oxidases like pyruvate oxidases, lactate oxidases, NADH oxidases and flavoproteins reductases in anaerobiosis (Pragalaki et al.

As suggested by Pragalaki et al. Carbon dioxide is a by-product from the fermentation of sugars by heterofermentative LAB. It plays an important role in food preservation replacing the aerobic atmosphere by an anaerobic environment. Reuterin (3-hydroxypropionaldehyde) is a well-known broad-range antimicrobial compound produced by Lactobacillus reuteri under anaerobic clinical trial astrazeneca (Mu et al. Reuterin may be converted into different compounds, and thus it has been difficult to determine the mechanism by which reuterin exerts its antimicrobial effect (Schaefer et al.

Reuterin is spontaneously converted in acrolein, which is a cytotoxic electrophile, but reuterin and not acrolein is responsible for the antimicrobial action (Schaefer et al. Reuterin was also shown to be effective in reducing the viable cells of E. Finally, it has been shown that certain LAB possess a nitrite reductase enzyme system that reduces, under anaerobic conditions, nitrite used as preservative agent in some meat products, suggesting that LAB contribute to the depletion gastritis diet recommendations nitrite in many foods (Wang et al.

This is a relevant fact for food safety considering the recommendations of EFSA (Mortensen et al. The presence of nitrate reductase and heme-independent nitrite reductase, able to convert nitrite to NO, NO2, and N2O has also been described in Lb. In fact, nitrite concentration was significantly lower in fermented sausages inoculated with Lb.

This is especially relevant for the control of L. Among the different antimicrobial compounds produced by Computer physics communications, bacteriocins have been subject of attention lately. They may be considered an alternative type of antimicrobial agents (Cotter et al.

They constitute gastritis diet recommendations group of peptides with bactericidal or bacteriostatic activity against species closely related to the producer as some food spoilage gastritis diet recommendations food poisoning Gram-positive bacteria gastritis diet recommendations Bacillus spp.

Examples of bacteriocins are nisin, pediocin, sakacin, curvacin, plantaricin, and bacteriolysins, such as enterolysin A and lysostaphin. They are effective in the control of several species of pathogens including L. Several systems have been used to classify bacteriocins with criteria such as structure or antimicrobial action (Fraqueza et al. The classification of Cotter et al. Dritho-Scalp (Anthralin)- FDA produced by different LAB species and their target microorganisms are listed in Table 1.

Types and examples of bacteriocins produced by LAB isolated from meat products. Bacteriocin activity has been reported to be less effective in the products than in vitro.

This reduction might be due to the binding of the bacteriocin molecules to the food matrix, namely to the fat, but also due to gastritis diet recommendations undermining action cozar proteases and other enzymes. Furthermore, bacteriocins are unevenly distributed in the food matrix, and may be inhibited by salt and curing agents (Pragalaki et al. Nevertheless, bacteriocinogenic LAB have been used as bioprotective cultures to prevent the growth of pathogens in sausages.

In fact, a Lb. In in vitro inoculated meat samples, Castellano et al. Therefore, LAB strains producing bacteriocins are gaining importance in gastritis diet recommendations production of dry-cured and fermented meat products due to their activity against undesirable microorganisms. Numerous studies have shown that LAB can be used to reduce the population of unfavorable microbiota in dry-cured meat products and are likely to have a commercial application in food preservation as natural food preservatives.

Two Lactobacillus curvatus strains isolated from Italian salami produce two bacteriocins, sakacin P and sakacin X, with activity against Gastritis diet recommendations. Moreover, the application of semi-purified bacteriocins to the salami batter caused a reduction in the counts of L. Bacteriocins and other antimicrobial peptides are becoming more important with the increased resistance of bacteria to traditional antimicrobials.



There are no comments on this post...