Podcasts about lactic acid bacteria

In this episode, ISAPP's current President Prof. Maria Marco PhD and past President Prof. Dan Merenstein join the podcast hosts for a conversation about highlights in biotic science from the past year. Prof. Marco points out a paper published in Nature Microbiology, the result of an ISAPP discussion group exploring whether diet may be a confounder of biotic effects in clinical studies. The group concluded that scientists should work with dietitians to include data on participants' habitual diet in future studies on biotics – particularly with on prebiotics. These efforts will help scientists establish causality and understand the basis of individual responses to a biotic intervention. Prof. Merenstein highlighted conversations in 2024 around the role of probiotics in the neonatal intensive care unit (NICU), including ISAPP's panel on this topic at the annual meeting in Cork, Ireland. Although US regulators have recently warned against the use of probiotics for preterm infants in the NICU setting, the data overwhelmingly points to benefits and this may eventually drive regulatory change. Prof. Marco added that a take-away from ISAPP's panel was that parents of preterm infants should be included in the decision-making around whether to use probiotics. The guests talked about Prof. Merenstein's recent appointment to the National Academy of Medicine and his rigorous approach to primary care research. Further highlights in the science this year were ISAPP's papers exploring evidence for probiotics restoring an antibiotic-disrupted microbiota, and evidence for the benefits of probiotics in healthy individuals – both of which found a lack of conclusive evidence to answer these questions. Many gaps exist in the knowledge around biotics, gut microbiota, and health – for example, another paper this year found that the abundance of microorganisms in a fecal sample is a confounder of microbiome-disease associations. And finally, beyond the scientific advancements, conveying the scientific concepts to the general public requires careful consideration and dedicated effort. Episode abbreviations and links: ISAPP paper calling for dietary data to be included in clinical trials on biotics: Design and reporting of prebiotic and probiotic clinical trials in the context of diet and the gut microbiome Blog article on ISAPP's panel on the use of probiotics for preterm infants: Expert Panel at ISAPP Annual Meeting Addresses Probiotic Use for Premature Infants Blog article on Prof. Merenstein's appointment to the National Academy of Medicine: ISAPP Board Member Prof. Dan Merenstein MD Elected to National Academy of Medicine Explanation of ISAPP's paper exploring whether probiotics restore an antibiotic-disrupted microbiota: ISAPP panel concludes that more evidence is needed to determine whether probiotics help restore an antibiotic-disrupted microbiota Paper showing fecal microbial load may confound microbiome-disease associations: Fecal microbial load is a major determinant of gut microbiome variation and a confounder for disease associations About Prof. Maria Marco PhD Dr. Maria Marco, PhD, is a Professor in the Department of Food Science and Technology at the University of California, Davis. She earned her bachelor's degree in microbiology at The Pennsylvania State University and her PhD in microbiology at the University of California, Berkeley. As a postdoc at NIZO food research in The Netherlands, she developed a love for lactic acid bacteria and the importance of these microorganisms in our foods and the digestive tract. Her postdoctoral studies led to the discovery that probiotics are metabolically active in the intestine and responsive to dietary intake. Dr. Marco started her lactic acid bacteria and gut health laboratory at UC Davis in 2008 and has built an internationally-recognized, NIH, USDA, and NSF funded research program on probiotics, fermented foods, and dietary modulation of the gut microbiome. Dr. Marco also consults with and has received funding from international foundations and companies to investigate how certain microbes in foods or supplements may benefit health. She is active with science communication activities such as the EATLAC project and is the instructor for two food microbiology courses. Dr. Marco received the American Society for Microbiology Distinguished Lecturer award in 2012. Recently, she founded the ongoing Gordon Research Conference series on Lactic Acid Bacteria. Dr. Marco attended her first ISAPP meeting as a postdoc and participated as an invited expert before joining the ISAPP Board of Directors in 2019. About Prof. Dan Merenstein Dr. Daniel Merenstein, MD, is a Professor with tenure of Family Medicine at Georgetown University, where he also directs Family Medicine research. Dr. Merenstein has a secondary appointment in the undergraduate Department of Human Science, in the School of Health. Dr. Merenstein teaches two undergraduate classes, a research capstone and a seminar class on evaluating evidence based medical decisions. He has been funded by PCORI, NIH, USDA, foundations and industry. The primary goal of Dr. Merenstein's research is to provide answers to common clinical questions that lack evidence and improve patient care. Dr. Merenstein is a clinical trialist who has recruited over 2,000 participants for 10 probiotic trials since 2006. He is an expert on probiotics, on antibiotic stewardship in outpatient settings, and also conducts HIV research in a large women's cohort. He sees patients in clinic one day a week. Dan lives in Maryland with his wife and 4 boys.

Think you may have Candida and Small Intestinal Fungal Overgrowth (SIFO)? In today's episode, I help you spot the warning signs and guide you towards the best treatments to improve your gut and overall health.   

Rodney Dunn's excitement when talking about gardening is like a kid in a candy store. Fuelled by a 'quest for flavour' and inspired by The River Cottage UK, Rodney and his wife Severine moved to Tasmania in 2007, opening The Agrarian Kitchen, a cooking school and garden that has grown to become an institution itself. In 2017 they added a restaurant to their offering and have recently opened up their phenomenal one-acre walled garden adjacent to the Restaurant and brand-new cooking school, making it the trifecta of all things agrarian dreams. We chat to Rodney about what he learned from the 'old garden', the new no-dig method they've used, we go deep into mycorrhizal fungi, tips to take on-board when starting a new garden, and what his last meal would be. Before we get into that, we're drinking a Negroni (equal parts gin, campari and vermouth, shaken and served over a big fat icecube with an orange garnish) and it's delicious. We're chatting dibblers, garlic, golden beetroot, Lactic Acid Bacteria and so much more. Emily's recommendation is The Practical Australian Gardener by Peter Cundall, Maddie's recommendation is this salad dressing - honey, grated garlic, salt, sherry or white wine vinegar, oil. Put it on everything.  Explore classes and garden tours or book a lunch at The Agrarian Kitchen here, and follow them on Instagram here. Find Rodney on Instagram here.

Since industrialisation, agriculture has been heavily dependent on synthetic fertilisers to boost crop growth and yield, resulting in environmental and economic challenges. Dr Francesco Vuolo of Sacco Srl, Italy, is making use of dairy fermentation leftover from manufacturing industries to build a circular, green economy for a more sustainable future. Read more in Research FeaturesRead the original research : https://doi.org/10.3390/land11091544

ajayasir.com Patreon.com/ajayasir. In this episode I talk about how to make Lactic Acid Bacteria in hopes that I can use it to prevent our chicken and duck coops from being stinky. Here is the link to the Bokashi episode I mention -https://podcasts.apple.com/us/podcast/abundant-living-and-gardening/id1543253943?i=1000504619146

Postbiotics and probiotics in Japan: A researcher’s perspective, with Prof. Akihito Endo PhD Episode summary: In this episode, ISAPP podcast host Prof. Dan Tancredi PhD talks with food microbiologist Prof. Akihito Endo PhD from Tokyo University of Agriculture in Japan, who was an author on the published ISAPP scientific consensus definition of postbiotics. Prof. Endo describes the unique properties of fructophilic lactic acid bacteria, and talks about the landscape of probiotic and postbiotic products in Japan. Key topics from this episode: Prof. Tomotari Mitsuoka originally introduced the concept of probiotics, prebiotics, and “biogenics” in Japan – the latter are similar to postbiotics. Japan is a leading country in postbiotic applications, with many companies actively producing postbiotic products with killed bacterial cells. Endo has done research on fructophilic lactic acid bacteria (FLAB), which favor fructose instead of glucose; they are found in flowers, fruits, fermented foods, and honeybee guts.  Novel species of FLAB have been discovered recently, and Endo found novel bacteriocin-producing FLAB. The bacteroicins may be active against pathogens. Dead cells of FLAB are present in fermented foods so they have a history of safe consumption. There is one postbiotic product with FLAB in Japan at present. Endo tested fresh honey and found it has viable FLAB. After 2 weeks they die because of antimicrobials present in honey. But there's a safe consumption history even of the viable cells, albeit at low levels. He is interested in exploring them as probiotics in food products. The Japanese regulatory environment has two health claim systems for ‘biotics': FOSHU, FFC. FOSHU is more restricted, while FFC can have more diverse health claims. A large variety of postbiotic products are available in Japan. One mechanism by which FLAB confer health benefits is through IgA induction (i.e. influencing immune activity). Episode abbreviations and links: The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics Mitsuoka T. 1998. Functional Food: Probiotics, Prebiotics, Biogenics. Intestinal Flora and Probiotics. Mitsuoka. 2011. History and Evolution of Probiotics. Japanese Journal of Lactic Acid Bacteria. Background on fructophilic lactic acid bacteria: Are fructophilic lactic acid bacteria (FLAB) beneficial to humans? Viable fructophilic lactic acid bacteria present in honeybee-based food products Japanese categories for health benefit claims on foods (for more details, see ISAPP consensus statement):       FOSHU – Food for Specialized Health Use       FFC – Food with Functional Claims On Kikunae Ikeda's discovery of umami: Glutamate: from discovery as a food flavor to role as a basic taste (umami) About Prof. Aki Endo: Akihito Endo is a research professor at Department of Nutritional Science and Food Safety, Faculty of Applied Bioscience, Tokyo University of Agriculture, Japan. He obtained a PhD degree of Fermentation Science with a topic on Lactic Acid Bacterial Diversity during Shochu Fermentation at Tokyo University of Agriculture in 2005. After he studied as a postdoc in Stellenbosch University (South Africa) and in University of Turku (Finland), he started to work in Tokyo University of Agriculture in 2013. His research themes are ecology and food application of fructophilic lactic acid bacteria and oligosaccharide metabolism in human gut anaerobes. He is a member of Subcommittee on the taxonomy of Bifidobacterium, Lactobacillus and related organisms, International Committee on Systematics of Prokaryotes since 2011 and a board member of Japanese Society for Lactic Acid Bacteria since 2021.

This sourdough flatbread isn't only a delicious staple – it's servingware and utensils, too. Anney and Lauren round out the history and science of injera.See omnystudio.com/listener for privacy information.

065: Mighty Microbiome Enhancing FOODS; Why YOU Should INCORPORATE them into your LIFE!In this episode, Dr. Thomas Hemingway, MD will share the time resilient fermented foods that have been blessing us for millenia.He will share WHY Fermented foods are so Beneficial, and which ones you can incorporate into your life TODAY to optimize your GUT HEALTH.Take a listen!For more on Dr. Hemingway, please go to his website, https://www.modernmedicinemovement.comThere you will be able to sign up for his FREE weekly health nugget newsletter athttps://www.modernmedicinemovement.comAND... Dr. Hemingway's  NEW NATURAL HEALTH AND WEIGHT LOSS COURSE is NOW $100 off for ONE more WEEK only!  Get it NOW while you can!!  Price goes up to $197 in a week... ONLY $97 for this week only:)  (The COURSE is All about how to Get to you MORE ENERGY, AND LOSE WEIGHT NATURALLY and ACHIEVE the HEALTH of your DREAMS!)  WITHOUT CALORIE COUNTING!!! And NATURALLY!!You can find the course here:         https://brookehemingway1.mastermind.com/masterminds/22790OR GO TO:   mastermind.comand do search for Hemingway and it will pop up!Learn more about Thomas Hemingway, MD and upcoming episodes, tips, tricks and more here:www.modernmedicinemovement.comon Instagram at @modermedicinemovement or @alohasurfdocAsk to join his FREE Private Facebook health Group with weekly LIVE educational sessions entitled:Modern Medicine Movement Health and Wellness Grouphttps://www.facebook.com/groups/2543880582493990/?ref=shareAlthough Dr. Thomas Hemingway is a physician, he is NOT your physician and is NOT to replace your primary care physician/health care provider. This podcast is NOT to be construed as medical advice by Dr. Thomas Hemingway or the guests comments as they are opinion only and NOT medical advice. Please consult your physician/health care provider should you have any medical questions or before trying any new practice. Articles mentioned in this podcast:Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, Gänzle M, Kort R, Pasin G, Pihlanto A, Smid EJ, Hutkins R. Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol. 2017 Apr;44:94-102. doi: 10.1016/j.copbio.2016.11.010. Epub 2016 Dec 18. PMID: 27998788.Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, Mayo B, Westerik N, Hutkins R. Fermented foods in a global age: East meets West. Compr Rev Food Sci Food Saf. 2020 Jan;19(1):184-217. doi: 10.1111/1541-4337.12520. Epub 2020 Jan 3. PMID: 33319517.Wells, Patricia. Sauerkraut:  It all began in China.  New York Times, November 14, 1979.Laiño JE, Leblanc JG, Savoy de Giori G. Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts. Can J Microbiol. 2012 May;58(5):581-8. doi: 10.1139/w2012-026. Epub 2012 Apr 13. PMID: 22502809.Homayouni Rad, A., Yari Khosroushahi, A., Khalili, M. et al. Folate bio-fortification of yoghurt and fermented milk: a review. Dairy Sci. & Technol. 96, 427–441 (2016). https://doi.org/10.1007/s13594-016-0286-1Mahara FA, Nuraida L, Lioe HN. Folate in Milk Fermented by Lactic Acid Bacteria from Different Food Sources. Prev Nutr Food Sci. 2021;26(2):230-240. doi:10.3746/pnf.2021.26.2.230

Guest Kathy Sargent (Strategic Innovation Director, Corbion) and Ricardo Moreira (Global Product Manager of Preservation, Corbion) join co-hosts Cj McClellan and Jennifer Kulzer as they discuss the science of fermentation and how to use this natural process in baking. For more information on a wide range of products, insights, and news from Corbion visit: https://thebakerstake.com/

Steven has successfully been living off his income from market gardening in San Diego California for the past 3 years. He has recently been integrating Korean Natural Farming into his sustainable soil food web oriented practices with delicious results! He also takes care of chickens using Lactic Acid Bacteria and other solutions to keep the... listen to episode →

Go to inmygrow.com to SUBSCRIBE to the show or find us on the Stitcher app. Email us at inmygrow@gmail.com Find us on Instagram @inmygrow  Click here to go to 101cbd.org Go to DeltaLeafLabs.com to order your “Plant DNA Sex Testing Kits” Click Here for the Amazon link to help support the show. Show notes: Welcome to the show.  It's hot in Oja, so add more silica to your plants.  Can you add too much silica, I don't know. Go to inmygrow.com/books take a look at some of my favorite growing and cannabis books.  Later I've got a conversation with Joe Grow.   Strain of the Week: A word about vape pens Social Media:  Happy Tree Art Class is going to Lompoc.   Report from the cannabis front line:  Cannabis and college financial aid.  https://www.marijuanamoment.net/congressional-bill-would-let-some-students-with-marijuana-convictions-keep-financial-aid/  Conversations with:  Joe Grow is the featured guest and he came on to help me understand LABS (lactic acid bacteria serum).  He has a lot to share so go find his website and YouTube channel.   -website https://joegroworegon.wixsite.com/fermentationfarmer  -YouTube  https://www.youtube.com/user/Emberainband   Support the show - Go to Patreon.com and find the In My Grow Show and donate what you can. "Cannabis Saves Lives" T-shirts are here for you.  to check it out.  CLICK HERE check it out.  Music:

Tim Lozen of Bells Brewery was awarded best poster (People's Choice) at the 2017 Master Brewers Conference for: A comparison of selected lactic acid bacteria for use in the production of sour wort and beer.Links:  Poster: A comparison of selected lactic acid bacteria for use in the production of sour wort and beer 2017 Master Brewers Conference Proceedings Special Guest: Tim Lozen.

Хоол боловсруулах замын бичил биетийн бүрдэлд сүүний хүчлийн бактер буюу цагаан идээ хэрэглэснээр хэрхэн нөлөөлж таргалалттай тэмцэх вэ? Дэлгэрэнгүйг:Tsai, Y. T., Cheng, P. C., & Pan, T. M. (2014). Anti-obesity effects of gut microbiota are associated with lactic acid bacteria. Applied microbiology and biotechnology, 98(1), 1-10.

Хоол боловсруулах замын бичил биетийн бүрдэлд сүүний хүчлийн бактер буюу цагаан идээ хэрэглэснээр хэрхэн нөлөөлж таргалалттай тэмцэх вэ? Дэлгэрэнгүйг:Tsai, Y. T., Cheng, P. C., & Pan, T. M. (2014). Anti-obesity effects of gut microbiota are associated with lactic acid bacteria. Applied microbiology and biotechnology, 98(1), 1-10.

SHR # 2232 :: Small Intestine, Lactic Acid Bacteria and Metabolic Acidosis :: Dr. Satish Rao - Metabolic acidosis is generally a condition associated with diabetes or nutrient deficiencies not seen in first world countries. A new study has linked metabolic acidosis to small intestine bacterial overgrowth. But not just any overgrowth. Overgrowth specifically of lactic acid producing bacteria like the Lactobacillus species, Bifidobacterium sp, Saccharomyces boulardii, and some others. What's causing these specific microbes to seed the small intestine? Is there a link to the modern fascination with taking all sorts of probiotic supplements? And what can you do about it? ::

SHR # 2232 :: Small Intestine, Lactic Acid Bacteria and Metabolic Acidosis :: Dr. Satish Rao - Metabolic acidosis is generally a condition associated with diabetes or nutrient deficiencies not seen in first world countries. A new study has linked metabolic acidosis to small intestine bacterial overgrowth. But not just any overgrowth. Overgrowth specifically of lactic acid producing bacteria like the Lactobacillus species, Bifidobacterium sp, Saccharomyces boulardii, and some others. What's causing these specific microbes to seed the small intestine? Is there a link to the modern fascination with taking all sorts of probiotic supplements? And what can you do about it? ::

Is that sour beer also gluten-free? Brett Taubman explores the topic of producing gluten-free/reduced beers with lactic acid bacteria.Links: MBAA TQ: Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods Special Guest: Brett Taubman.

The Dude & Scotty Real Are Hanging Out And Answering Your Grow Questions Like How To Exhaust A Room Through The Window, Breeder Flowering Times, Lighting For Low Ceilings & Lactic Acic Bacteria

The Dude & Scotty Real Are Hanging Out And Answering Your Grow Questions Like How To Exhaust A Room Through The Window, Breeder Flowering Times, Lighting For Low Ceilings & Lactic Acic Bacteria

Don and Ben talk Hurricane Harvey and food safety during power outages, British TV, podcast prepping, some food safety in the mainstream media American Greed. The guys then talked about the science behind ice cream, frozen yogurt went went to cutting melons, selling eggs stored at room temperature and tomato jam. Show notes so you can follow along at home: 4 Way Street - Wikipedia Ben Chapman on Twitter: “@bugcounter Definitely. https://t.co/U9l9pjyOqp” Food safety: What to keep and what to toss in a power outage | abc13.com Disaster Preparedness | North Carolina Cooperative Extension Videos Focus on Recovery in the Wake of a Flood | College of Agriculture and Life Sciences | NC State University ‎www.co.somerset.nj.us/home/showdocument?id=8228 White Gold (TV Series 2017– ) - IMDb Shetland (TV Series 2013– ) - IMDb List of American Greed episodes - Wikipedia Survival of Lactic Acid Bacteria in Commercial Frozen Yogurt - LOPEZ - 2006 - Journal of Food Science - Wiley Online Library ‘The windscreen phenomenon’ - why your car is no longer covered in dead insects Food Evolution – Narrated by Neil deGrasse Tyson Food Politics by Marion Nestle » GMO propaganda film: Food Evolution Reducing Salmonella on cantaloupes and honeydew melons using wash practices applicable to postharvest handling, foodservice, and consumer preparation. - PubMed - NCBI Modeling the growth of Listeria monocytogenes on cut cantaloupe, honeydew and watermelon. - PubMed - NCBI Eggs > Guidance for Industry: Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage, and Transportation https://www.ams.usda.gov/sites/default/files/media/Regulations%20for%20Voluntary%20Grading%20of%20Shell%20Eggs.pdf https://www.fsis.usda.gov/shared/PDF/SE_Risk_Assess_Oct2005.pdf Maryn McKenna | WIRED Beating Back the Devil — Maryn McKenna Tomato Jam Recipe - NYT Cooking National Center for Home Food Preservation | How Do I? Jam and Jelly Metabiotic effect of Bacillus licheniformis on Clostridium botulinum: implications for home-canned tomatoes.

Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It's more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker Eduardo Morrell to learn more about the secret science of sourdough.

Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It's more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker Eduardo Morrell to learn more about the secret science of sourdough.