Lactobacillus plantarum LPLDL®, for the prevention and treatment of cardiovascular diseases
Source: L'Integratore Nutrizionale(February 2018)
It is well known that factors such as unhealthy diet, stress, related diseases and medicines use can affect the qualitative and quantitative composition of the intestinal flora; the recent discovery is that an altered intestinal microbiome is related to cardiovascular diseases and hypertension.
LPLDL®, developed by Optobiotix and produced in Europe by Sacco, can help in the prevention and treatment of cardiovascular diseases.
Sacco System goes mobile. In an era where information travels faster and faster, knowledge sharing is essential. For this reason Sacco System has decided to create an APP that will allow its collaborators, business partners and all interested users to interact with the group’s activities.
The APP available for IOS and Android was designed to know and experience the world of Sacco System.
In the APP you can find all the marketing materials, videos and it’s also works off line. So wherever you are you can always be part of Sacco System.
Read the article on March issue of IDM - International Dairy Magazine
The role of LAB in the process of silage fermentation
Alberto Giardini, Technical & Scientific Manager CSL, in the article published on Allevatori Top writes about LAB (Lactic Acid Bacteria), fermentation, how to get a good result and what the microbial starter is for. We deepen the role of LAB in the process of silage fermentation to produce more and more milk and excellent quality.
Determination of Aflatoxin M1 in the dairy products
Sacco Labware promotes a new line of instruments for milk analysis: “Test Lateral Flow” & “Elisa”.
These are fundamental instruments, made by ProGnosis Biotech Ltd, useful to analyse the level of mycotoxins in the Factory’s milk batches.
Characteristic of these instruments is the high level of quality in terms of analysis and results, and the high speed in terms of time response.
These instruments ensure milk quality avoiding every kind of contamination.
Italian Footech : Long life to food with protective cultures
Fermentation is one of the oldest methods used for processing food. A real method of conservation, safe and without counter indication.
For thousands of years microorganisms, which are traditionally used for fermentation processes, have been used for producing cheese, yoghurt, bread, beer, wine, and vinegar. Very often they are employed even for processing fish, meat, and vegetables. The biological fermentation process ensures higher nutritional and organoleptic properties of foodstuff (flavour, appearance, odour and texture), while slowing down natural food deterioration. Furthermore, it controls the development of undesired microorganisms and inhibits bacterial growth, enhancing safety....
Heard of the gut-brain axis? Meet the gut-skin axis...
By Will Chu, 12-Jan-2017
Probiotic supplementation may improve adult acne appearance as researchers discuss the existence of a gut-skin axis in which the gastrointestinal area is targeted by bacterial strains to affect skin physiology
The history of the strain L. acidophilus D2/CSL is similar to that of many strains produced by the CSL. In fact, the CSL’s activity regards the search, isolation and selection of strains of lactic acid bacteria (LAB) from their natural habitats (feeds, foods, intestine, etc.). Once the selection phase (in vitro and in vivo) is completed, the most promising LAB strains for the specific use “in the field” are tested by the pilot laboratory, so they are selected again according to their ability to be successfully replicated in industrial scale. Normally, only one strain of 4 pre-selected ones is also suitable for the industrial production. All strains are still deposited at the CSL’s strains collection, so since 1948 the Company boasts a collection of 4000 LAB strains...
Lactobacillus acidophilus D2-CSL in avicoltura: aggiornamenti e innovazione
Al convegno, organizzato da Zoo Assets, si è parlato dell'impatto su metabolismo, sanità e performance zootecniche.
Veterinari e operatori del settore avicolo, sono intervenuti numerosi lo scorso 6 dicembre, all'Istituto zooprofilattico di Forlì, al convegno “Lactobacillus acidophilus D2/CSL: aggiornamenti e innovazione – Dagli avicoli per gli avicoli” organizzato da Zoo Assets in collaborazione con Csl, Centro sperimentale del latte...
Protective cultures: improve quality and safety in meat products
The awareness of the pathogenic bacteria Listeria monocytogenes also in meat goods is growing due to several outbreaks with serious implications highlighting safety as a topic of great concern. Here a bacteriocin producing culture is a natural way to enhance safety since the bacteriocin is able to kill Listeria monocytogenes by contact.
L’industria delle carni e dei salumi – Speciale aromi, ingredienti, additivi (Ottobre 2016).
Struttura e aroma del formaggio presamico by P.D. Pedersen; A. Gauna Sacco srl
La struttura e l’aroma definiscono la qualità di un formaggio e sono fortemente influenzati dal breve o lungo processo di stagionatura. Tra le diverse componenti che contribuiscono al loro sviluppo, viene approfondito il contributo dell’attività proteolitica, fermentativa e lipolitica.
Effects of the dietary supplementation of Lactobacillus acidophilus
This study examined the effects of the dietary supplementation of Lactobacillus acidophilus D2/CSL (CECT 4529) on productive performances, as well as caecal microbioma and metabolic functions of broiler chickens. LA D2/CSL supplementation produced a series of beneficial effects. These effects were probably related to the observed modifications of the intestinal microbioma, playing an important role in animal health and performances.
Lo studio è stato presentato al XXV World’s Poultry congress 2016 a Bejing in China.