مشاريع التخرج - Microbial diversity and Biotechnological applications of Lactic Acid Bacteria (LAB)
| عنوان المشروع | Microbial diversity and Biotechnological applications of Lactic Acid Bacteria (LAB) |
|---|---|
| المشرف على المشروع | أ.م مروة عباس عبد الرزاق حمد كبة |
| العام الدراسي | 2019-2020 |
| تقديم الطالب | مريم فلاح عباس |
| و الطالب | نبا عامر كريم |
| ملخص | Lactic acid bacteria (LAB) are widespread microorganisms which can be found in any environment rich mainly in carbohydrates, such as plants, fermented foods and the mucosal surfaces of humans, terrestrial and marine animals. In the human and animal bodies, LAB are part of the normal microbiota or microflora, the ecosystem that naturally inhabits the gastrointestinal and genitourinary tracts, which is comprised by a large number of different bacterial species with a diverse amount of strains The lactic acid bacteria are a group of Gram-positive bacteria, non-respiring non-spore-forming, cocci or rods, which produce lactic acid as the major end product of the fermentation of carbohydrates. There are several potential health or nutritional benefits possible from some species of lactic acid bacteria. Among these are: improved nutritional value of food, control of intestinal infections, improved digestion of lactose, control of some types of cancer, and control of serum cholesterol levels. Some potential benefits may result from growth and action of the bacteria during the manufacture of cultured foods. Some may result from growth and action of certain species of the lactic acid bacteria in the intestinal tract following ingestion of foods containing them |