Probiotics, prebiotics and gut health.

TL;DR: Commercial application of probiotic microorganisms in fermented sausages is not common yet and most results are too preliminary to be able to evaluate the effect of probiotics fermented meats on human health, so results are expected to be strain-dependent.

TL;DR: Ten strains of lactobacilli were assessed for their capacity to degrade inulin-type fructans, which are well-known prebiotics, and in all cases, lactic acid was the main metabolic end product.

TL;DR: Bifidobacteria were found to exert strong inhibitory activity towards Gram-negative indicator bacteria, namely Salmonella enterica serovar Typhimurium SL1344 and Escherichia coli C1845, and the inhibitory mechanism was investigated and was shown to be dependent on the lowering of the pH of the medium and the production of organic acids, in particular acetic acid and lactic acid.

TL;DR: Variations in bacterial growth, carbohydrate consumption, and metabolite production of 18 Bifidobacterium strains grown on fructose, oligofructose, or inulin indicate niche-specific adaptation of b ifidobacteria and could have in vivo implications on the strain specificity of the stimulatory effect of inulin-type fructans on bifidOBacteria.

TL;DR: By combining the rationale of pro- and prebiotics, the concept of synbiotics is proposed to characterize some colonic foods with interesting nutritional properties that make these compounds candidates for classification as health-enhancing functional food ingredients.

TL;DR: In this paper, the authors used probiotic treatments to re-establish the natural condition which exists in the wild animal but which has been disrupted by modern trends in conditions used for rearing young animals, including human babies, and in modern approaches to nutrition and disease therapy.

TL;DR: These are all areas where the gut flora can be altered for the worse and where, by the administration of probiotics, the natural balance of the gut microflora can be restored and the animal returned to its normal nutrition, growth and health status.

TL;DR: Resistant starch is a prebiotic, but knowledge of its other interactions with the microflora is limited and the contribution of RS to fermentation and colonic physiology seems to be greater than that of NSP.