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Biodiversity of Intestinal Lactic Acid Bacteria in the Healthy Population; 1 Intestinal Microbiome and Its Biodiversity; 2 Lactic Acid Bacteria in Humans: Origin, Divisions, and Characteristics; 2.1 Phenotypic Properties; 2.2 Phylogenetic Division; 2.3 Intertwined Metabolism of Lactobacillus spp. with Other Intestinal Microbiota; 2.3.1 Promotional Functions of Lactobacillus spp. on Beneficial Metabolites of Microbiota; 2.3.2 Suppressive Functions of Lactobacillus spp. on Detrimental Metabolites; 3 Intestinal Lactobacillus Species Composition of Different Age Groups.
3.1 Infants and Young Children3.2 Adults; 3.3 Elderly People; 3.4 Lactobacilli in Children of Different Geographic Areas; 3.5 Main Factors Driving the Individual Variety of Intestinal Lactobacillus sp.; 3.5.1 Human Genotype in Determination of Individual Variety of Microbes; 3.6 Ante-, Intra- and Postnatal Factors for Individual Persistent Colonization; 4 Beneficial Potential of Lactobacillus spp. on Host Physiological Functions; 4.1 Host Specificity (Mice, Humans) of Probiotics for Abundance of Intestinal Indigenous Lactobacilli.
4.2 Interaction Between Probiotic Lactobacillus spp. with Some Other Groups of Intestinal Indigenous Microbiota5 Potential of Lactobacillus spp. Probiotic Strains for Health; 5.1 Elaboration of a Lactobacillus Strain into a Probiotic Product; 5.2 Selection of Lactobacillus spp. Strains for Functional Properties; 5.3 Role of Environment in Expression of Functional Properties of Probiotics; 5.3.1 Suppression of Pathogens; 5.3.2 Antioxidativity against Ox-stress; 5.4 Principles of Clinical Trials for Probiotic Efficacy; 5.5 Culture Collection of Lactobacillus spp.; 6 Summary; References.
Clostridium difficile in Food and Animals: A Comprehensive Review1 Introduction; 2 The Evolutionary History of C. difficile Detection in Animals and the Natural Environment; 3 Clostridium difficile in Household Pets: Dogs and Cats; 4 Clostridium difficile in Horses; 5 C. difficile in Food-Producing Animals; 5.1 Food-Producing Animals: Swine; 5.2 Food-Producing Animals: Cattle; 5.3 Food-Producing Animals: Poultry; 5.4 Food-Producing Animals: Sheep and Goats; 6 Clostridium difficile in Foods; 6.1 Prevalence and Food Products Concerned; 6.2 Routes of Food Contamination.
7 The Threat of Zoonotic and Foodborne Transmission8 Conclusions and Perspectives; References; Russian Kefir Grains Microbial Composition and Its Changes during Production Process; 1 Introduction; 2 Materials and Methods; 2.1 Biological Material; 2.2 Preparing of Starter and Kefir Drink; 2.3 The Making of Fixed Stained Cells ́Preparations; 2.4 Scanning Electron Microscopy (SEM); 2.5 Molecular Biological Analysis of Prokaryotic Component of Samples; 2.5.1 DNA Isolation; 2.5.2 DGGE Analysis; 2.6 Media and Isolation of Pure Cultures; 2.7 Identification of Pure Cultures of Microorganisms.
3.1 Infants and Young Children3.2 Adults; 3.3 Elderly People; 3.4 Lactobacilli in Children of Different Geographic Areas; 3.5 Main Factors Driving the Individual Variety of Intestinal Lactobacillus sp.; 3.5.1 Human Genotype in Determination of Individual Variety of Microbes; 3.6 Ante-, Intra- and Postnatal Factors for Individual Persistent Colonization; 4 Beneficial Potential of Lactobacillus spp. on Host Physiological Functions; 4.1 Host Specificity (Mice, Humans) of Probiotics for Abundance of Intestinal Indigenous Lactobacilli.
4.2 Interaction Between Probiotic Lactobacillus spp. with Some Other Groups of Intestinal Indigenous Microbiota5 Potential of Lactobacillus spp. Probiotic Strains for Health; 5.1 Elaboration of a Lactobacillus Strain into a Probiotic Product; 5.2 Selection of Lactobacillus spp. Strains for Functional Properties; 5.3 Role of Environment in Expression of Functional Properties of Probiotics; 5.3.1 Suppression of Pathogens; 5.3.2 Antioxidativity against Ox-stress; 5.4 Principles of Clinical Trials for Probiotic Efficacy; 5.5 Culture Collection of Lactobacillus spp.; 6 Summary; References.
Clostridium difficile in Food and Animals: A Comprehensive Review1 Introduction; 2 The Evolutionary History of C. difficile Detection in Animals and the Natural Environment; 3 Clostridium difficile in Household Pets: Dogs and Cats; 4 Clostridium difficile in Horses; 5 C. difficile in Food-Producing Animals; 5.1 Food-Producing Animals: Swine; 5.2 Food-Producing Animals: Cattle; 5.3 Food-Producing Animals: Poultry; 5.4 Food-Producing Animals: Sheep and Goats; 6 Clostridium difficile in Foods; 6.1 Prevalence and Food Products Concerned; 6.2 Routes of Food Contamination.
7 The Threat of Zoonotic and Foodborne Transmission8 Conclusions and Perspectives; References; Russian Kefir Grains Microbial Composition and Its Changes during Production Process; 1 Introduction; 2 Materials and Methods; 2.1 Biological Material; 2.2 Preparing of Starter and Kefir Drink; 2.3 The Making of Fixed Stained Cells ́Preparations; 2.4 Scanning Electron Microscopy (SEM); 2.5 Molecular Biological Analysis of Prokaryotic Component of Samples; 2.5.1 DNA Isolation; 2.5.2 DGGE Analysis; 2.6 Media and Isolation of Pure Cultures; 2.7 Identification of Pure Cultures of Microorganisms.