| 4 | Combined impacts of various plant derivative extracts and lactic acid bacteria on yeasts to develop a nutritional bar with antifungal properties显示文摘This study examines the effects of various plant derivative extracts and lactic acid bacteria on yeasts in an attempt to create a prototype of a nutritional bar with antifungal properties.It was done in a series of steps by first determining antifungal activity,then developing a food prototype,and finally testing the efficacy of the prototype in mice.The best antifungal activity from plant extracts was noticed in 10%aqueous,and ethanol extracts of garlic(22–34 mm and 16–24 mm inhibition zones respectively),as well as in 10%aqueous and ethanol extracts of goldenseal(16–20 mm inhibition zones for both extracts),and 5%aqueous and ethanol extracts of cinnamon(18–24 mm inhibition zones for both extracts).Lactobacillus plantarum MI-LPI had the widest range of inhibitory effect on pathogenic and spoilage yeasts–it was effective against 10 from 12 strains of yeasts and it was chosen for the development of the nutritional bar.L.plantarum did not decrease significantly during the storage period of 90 days,and>10^(9) CFU/cm^(3) of L.plantarum remained until the end of the experiment.In vivo experiments showed that mice fed with nutritional bars with L.plantarum and C.albicans had 20 times lower counts of C.albicans,compared to mice that were fed nutritional bars with C.albicans alone.Signs of inflammation were also reduced in both small intestine and colon of mice when fed a nutritional bar with lactic acid bacteria. | Reda Riešutė Joana Šalomskienė Alvija Šalaševičienė Irena Mačionienė | 2022 | Food Bioscience2022，47，3： | 0 |
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