Proteolysis: protein

Lactic acid bacteria have the property of producing lactic acid from sugar process is called fermentation. Rod >> << Bacillus, Leuconostoc, Pediococcus and Streptococcus

important members of this group. Taxonomy of lactic acid bacteria was found in gram >> << reaction and the formation of lactic acid fermentation of various carbohydrates. Lactobacilli are Gram-positive and differ in morphology with long slender rods to short >> << kokkobatsill, often forming chains. Their metabolism is enzymatic, and some >> << are aerotolerant and can use oxygen through enzyme flavoproteidov, while others

strictly anaerobic. While the dispute bearings

coagulans Bacillus are facultative anaerobes

other strictly anaerobic. Growth is optimal at pH 5. 05.05. 8 >> << organisms have complex nutritional requirements for amino acids, peptides, nucleotides,

vitamins, minerals, fatty acids and carbohydrates. Reid

divided into three groups depending on the fermentation model: 1. homofermentative >> <<: produces more than 85% lactic acid from glucose. 2. heterofermentatyvnyh: do only 50% lactic acid and a large number of ethanol

acetic acid and carbon dioxide. 3. Less is known

heterofermentatyvnyh species that produce DL-lactic acid, acetic acid and carbon dioxide. Species

are therapeutically used: L. sporogenes

acidophilic L. L. Plantarum

L. casei

L. Brevis

L. delbruckii

L. Lactis

metabolic activity of lactobacilli are responsible for their therapeutic effect. Lactobacilli

cultured in milk medium, follow these steps: 1. Proteolysis: Protein

broken easily digestible components. These actions of lactobacilli in >> << gastrointestinal protein to the host gets easily absorbed, the object >> << important for children, convalescents and geriatric nutrition. 2. Lypolyz:

complex fat broken down into easily digestible components. This purchase strattera property

useful in the preparation of dietetic products for children, geriatrics and convalescents ..

Lactobacilli also assist in the deconjugation of bile salts

. Both of these findings have clinical significance. 3. Lactose metabolism:

Lactic acid bacteria have enzymes b-galactosidase, glycolases and lactate dehydrogenase (LDH)

, which produce lactic acid from lactose. Lactic acid is said to have some physiological advantages

, such as: a) increasing the digestibility of milk proteins

through deposition of particles in cheese. b) improving the use

calcium, phosphorus and iron. c) Incentive >> << secretion of gastric juice d) accelerate forward

e contents of the stomach) to perform functions

energy in the process of respiration. The levels of optical isomeric forms

lactic acid produced depends on the nature of culture. Structural

configuration of these isomers as follows:

D (-) levogyrate

lactic acid L (+) lactic acid pravovraschayuschym >> << The people, both isomer

is absorbed from the gastrointestinal tract. While L (+) lactic acid and completely

rapidly metabolized in the synthesis of glycogen, D (-) lactic acid is metabolized at a lower speed >> << and unmetabolized acid excreted in the urine. The presence of unmetabolized

lactic acid leads to metabolic acidosis in children. L. acidophilic

produces

D (-) - form and, therefore, controversial clinical benefits, although it was previously

probiotic of choice in various therapeutic drugs. L. sporogenes

on the other hand produces only L (+) - lactic acid and thus is the best. The ability of lactobacilli >> << convert lactose into lactic acid used in the successful treatment of lactose intolerance

. People who suffer from this condition can not digest lactose because of the lack

or violation of essential enzyme systems. Lactic acid, lowering pH of intestinal environment

4 to 5, inhibits the growth of putrefactive microorganisms and

E.coli, which require a more optimal pH of 6 to 7. Some of the volatile acids formed

in the process of fermentation also have some antimicrobial activity in low

redox potential. Production bactericins: bacteriocins proteins or protein complexes with bactericidal activities directed against

species closely related to the producer bacterium. Inhibitory activity of L.

sporogenes

and lactobacilli on putrefactive bacteria is believed to be partly due

Manufacturing bacteriocins. Some >> << bactericins isolated from lactobacilli are presented in Table 2. 1:

Table 2. 1:

bacteriocins isolated from various species of Lactobacillus. Manufacture of other antagonistic substances >> <<: >> << Lactic acid bacteria also inhibit the growth of harmful putrefactive microorganisms through other >> << metabolic products such as hydrogen peroxide, carbon dioxide and diacetyl. Metabolites

lactic acid bacteria, providing antagonistic action against putrefactive microorganisms

and their actions are listed in Table. 2. 2:

Table 2. 2:

antagonistic activity of lactic acid bacteria due to the synthesis of vitamins

Experiments on dairy products have shown that lactic cultures require vitamins for th

metabolic activity. However, in some cultures, milk synthesize vitamins

16. Friend

al. Reported that B-vitamin composition of milk products

is a function of species and strain of lactic acid bacteria used in their production >>. << In addition, vitamins are synthesized in the mammary cultures >> << intestinal microflora in symbiosis with other flora. It was

noted that host diet influences the nature and levels of beneficial intestinal microflora

such as lactobacilli. Availability of food >> << fruktoolihosaharidy found increasing effects of healthy intestinal bacteria of lactic acid >> <<. These compounds in nature is found in foods such as onions, edible burdock and

wheat, which are being used as a non-nutritive sweeteners (Neosugar, Meiologo). They

have the advantage of being indigestible by humans and animals, making her

valuable dietary products. They, however, selectively used >> << intestinal lactic acid bacteria, especially bifidobacteria, thereby increasing the effect of healthy

these useful intestinal flora. .