Multifunctional properties of probiotic strains Lactococcus lactis ssp. lactis
Uspekhi Sovremennoi Biologii
; 142(1):25-36, 2021.
Article
in Russian
| CAB Abstracts | ID: covidwho-2040657
ABSTRACT
The analysis of the literature of the RSCI and Web of Science on the multifunctionality of useful properties of mesophilic lactic acid bacteria Lactococcus lactis ssp. lactis, which have been used by humans for centuries in the preparation of fermented products as a way to preserve milk and food raw materials. Lactococcus lactis ssp. lactiscan become a resource for various biologically active substances - potential metabiotics, such as bacteriocins, organic acids, short-chain fatty acids, antioxidants, adhesins, neurotransmitters. New areas of their application as suppliers of bioprotective agents for preventive therapy and the development of oral vaccines are described, which is important for the prevention and control of infections that pose an additional danger to patients during the COVID-19 pandemic.
Fermentation Technology and Industrial Microbiology [WW500]; Microbial Technology in Food Processing [QQ120]; Other Produce [QQ070]; vaccines; vaccine development; short chain fatty acids; probiotics; organic acids; oral vaccination; neurotransmitters; milk; lactic acid bacteria; food preservatives; fermented foods; bacteriocins; antioxidants; adhesins; Gram positive bacteria; Lactococcus lactis subsp. lactis; Bacteria; Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Bacilli; Firmicutes; prokaryotes; bacterium; gram-positive bacteria
Full text:
Available
Collection:
Databases of international organizations
Database:
CAB Abstracts
Language:
Russian
Journal:
Uspekhi Sovremennoi Biologii
Year:
2021
Document Type:
Article
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