Publications

autolytic activity and pediocin-induced lysis in pediococcus acidilactici and pediococcus pentosaceus strains.	to evaluate the autolytic phenotype of pediococcus acidilactici and p. pentosaceus, the peptidoglycan hydrolases content and the effect of pediocin ach/pa-1 and autolysins on cell lysis.	2003	12631191
use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a tanzanian fermented food.	starter cultures of lactic acid bacteria (lactobacillus brevis, lactobacillus cellobiosus, lactobacillus fermentum, lactobacillus plantarum and pediococcus pentosaceus) and yeasts (candida pelliculosa, candida tropicalis, issatchenkia orientalis and saccharomyes cerevisiae) isolated from native togwa were tested singly or in combination for their ability to ferment maize-sorghum gruel to produce togwa. all species of bacteria showed an ability to ferment the gruel as judged by lowering the ph fr ...	2003	12745235
proteolytic activities in togwa, a tanzanian fermented food.	proteolytic activities were investigated in sorghum-based togwa prepared by natural fermentation and using starter cultures previously isolated from the native product, i.e., lactobacillus brevis, lactobacillus cellobiosus, lactobacillus fermentum, lactobacillus plantarum, pediococcus pentosaceus, and issatchenkia orientalis in coculture with either l. brevis or l. plantarum. both proteinase and aminopeptidase activities were substantially higher in naturally fermented togwa than in those with s ...	2003	12781948
potential osmoprotectants for the lactic acid bacteria pediococcus pentosaceus and tetragenococcus halophila.	the physiological responses of the lactic acid bacteria pediococcus pentosaceus and tetragenococcus halophila (formely known as p. halophila), subjected to osmotic stress in the presence of molecules known to act as osmoprotectants for other bacteria were studied. in a defined medium, glycine betaine, dimethylsulfonioacetate, choline, proline and l-carnitine were able to relieve inhibition of growth at 0.8 m nacl. the five compounds were shown to efficiently compete with glycine betaine transpor ...	2003	12781949
oxidative metabolism in pediococcus pentosaceus. i. role of oxygen and catalase.	dobrogosz, walter j. (pennsylvania state university, university park) and robert w. stone. oxidative metabolism in pediococcus pentosaceus. i. role of oxygen and catalase. j. bacteriol. 84:716-723. 1962.-studies were conducted on the physiological behavior of several strains of pediococcus pentosaceus isolated from alfalfa silages. although these organisms are regarded as homofermentative lactic acid bacteria which metabolize carbohydrates via the classic reactions of glycolysis, this investigat ...	1962	14028239
oxidative metabolism in pediococcus pentosaceus. ii. factors controlling the formation of oxidative activities.	dobrogosz, walter j. (the pennsylvania state university, university park) and robert w. stone. oxidative metabolism in pediococcus pentosaceus. ii. factors controlling the formation of oxidative activities. j. bacteriol. 84:724-729. 1962.-studies were conducted on some factors which regulate the formation of oxidative activities in pediococcus pentosaceus, a homofermentative lactic acid organism. oxidative abilities were defined as the capacities to oxidize glucose and glycerol, and to exhibit c ...	1962	14028240
induction and repression of l-arabinose isomerase in pediococcus pentosaceus.	dobrogosz, walter j. (university of illinois, urbana) and ralph d. demoss. induction and repression of l-arabinose isomerase in pediococcus pentosaceus. j. bacteriol. 85:1350-1355. 1963.-the inducible l-arabinose isomerase of pediococcus pentosaceus can be rapidly and conveniently measured in whole-cell preparations by use of a standard colorimetric procedure originally developed for studies with cell-free enzyme preparations. the enzyme is measured by its ability to catalyze the isomerization o ...	1963	14047229
pentose utilization by pediococcus pentosaceus.	dobrogosz, walter j. (university of illinois, urbana) and ralph d. demoss. pentose utilization by pediococcus pentosaceus. j. bacteriol. 85:1356-1364. 1963.-data are presented which indicate that pentoses are metabolized by pediococcus pentosaceus through the use of an inducible phosphoketolase pathway. the utilization of each of the pentoses (l-arabinose, d-ribose, and d-xylose) appears to involve a different regulatory process. thus, d-ribose was fermented by cells grown on any pentose or gluc ...	1963	14047230
glucose dehydrogenase activity in pediococcus pentosaceus.		1963	14051811
enzyme formation in pediococcus pentosaceus treated with mitomycin c.		1963	14066495
the effects of using lactic acid bacteria inoculants in maize silage on the formation of biogenic amines.	silages from five ripened varieties of silage maize with dry matter contents ranging between 275 and 410 g/kg were prepared in five laboratory experiments. whole-plant maize was fermented at 22 degrees c and silages were then stored at the same temperature for 4 months. spontaneously fermented silages were prepared as control variants and compared with silages inoculated with commercial strains of lactobacillus plantarum, lactobzcillus buchneri and a mixed preparation microsil containing l. plan ...	2003	14620909
two distinct pathways for the formation of hydroxy fa from linoleic acid by lactic acid bacteria.	twenty-three of 86 strains of lactic acid bacteria transformed linoleic acid into hydroxy fa. two distinct conversion pathways were in operation. two strains of lactobacillus acidophilus and a strain of pediococcus pentosaceus produced 13(s)-hydroxy-9-octadecenoic acid 113(s)-oh 18:11 and 10,13dihydroxyoctadecanoic acid (10,13-oh 18:0) as main and minor products, respectively, whereas 13 strains, including l. casei subsp. casei, l. paracasei subsp. paracasei, l. rhamnosus, l. lactis subsp. cremo ...	2003	14870930
purification and characterization of bacteriocin from pediococcus pentosaceus accel.	the pediococcus pentosaceus accel bacteriocin was purified to electrophoretical homogeneity by cell adsorption-desorption and superose 12 fast performance liquid chromatography (fplc). the purified bacteriocin, with a molecular mass of 17.5 kda and an n-terminal sequence of -kyygngvtxgkhsxxvdxg-, belongs to class iia and is designated pediocin accel. it was inactivated by various proteases and stable at ph 2.0-6.0 and <100 degrees c. more than 80% activity was left even after 15 min of heating a ...	2004	14995112
relative ability of orally administered lactobacillus murinus to predominate and persist in the porcine gastrointestinal tract.	five porcine-derived lactobacillus or pediococcus isolates administered to pigs (n = 4), either singly or as a combination at approximately 10(10) cfu per day varied with respect to intestinal survival and persistence. two lactobacillus murinus strains survived best and were excreted at approximately 10(7) to 10(8) cfu/g of feces. in contrast, pediococcus pentosaceus dpc6006 had the lowest fecal count at approximately 10(5) cfu/g and was excreted at a significantly lower level than both l. murin ...	2004	15066778
cloning, deletion, and characterization of padr, the transcriptional repressor of the phenolic acid decarboxylase-encoding pada gene of lactobacillus plantarum.	lactobacillus plantarum displays a substrate-inducible pada gene encoding a phenolic acid decarboxylase enzyme (pada) that is considered a specific chemical stress response to the inducing substrate. the putative regulator of pada was located in the pada locus based on its 52% identity with padr, the pada gene transcriptional regulator of pediococcus pentosaceus (l. barthelmebs, b. lecomte, c. diviès, and j.-f. cavin, j. bacteriol. 182:6724-6731, 2000). deletion of the l. plantarum padr gene cle ...	2004	15066807
diversity of lactic acid bacteria isolated from aoc salers cheese.	the objective of this work was to describe the diversity of lactic acid bacteria in traditional raw milk salers cheeses at the species and strain levels. the characterization of 381 strains isolated during ripening and various strain collections was investigated using physiological analysis and molecular techniques: rep-pcr, species and genus specific amplifications and the sequence analysis of 16s rdna for strain typing and taxonomic identification. the strains belonged to lactobacillus plantar ...	2004	15190953
characterization of mesentericin st99, a bacteriocin produced by leuconostoc mesenteroides subsp. dextranicum st99 isolated from boza.	lactic acid bacteria isolated from boza, a cereal-fermented beverage from belogratchik, bulgaria, were screened for the production of bacteriocins. with the first screening, 13 of the 52 isolates inhibited the growth of listeria innocua and lactobacillus plantarum. the cell-free supernatant of one of these strains, classified as leuconostoc mesenteroides subsp. dextranicum st99, inhibited the growth of bacillus subtilis, enterococcus faecalis, several lactobacillus spp., lactococcus lactis subsp ...	2004	15252717
population dynamics of the constitutive biota of french dry sausages in a pilot-scale ripening chamber.	the population dynamic of constitutive biota on 84 samples belonging to two different types of french fermented dry sausages during the ripening process in a pilot-scale ripening chamber was investigated. samples were analyzed in three steps of their production: fresh product, first drying stage, and finished product. in addition, 180 strains of lactic acid bacteria were identified using a miniaturized biochemical procedure of characterization. in general, the number of lactic acid bacteria that ...	2004	15508649
the ph-unrelated influence of salt, temperature and manganese on aroma formation by staphylococcus xylosus and staphylococcus carnosus in a fermented meat model system.	the influence of manganese (0.01-0.1-1.0 microg/g), temperature (15-24 degrees c) and salt (3-4% w/w) on volatile formation in model minces inoculated with pediococcus pentosaceus and either staphylococcus xylosus or staphylococcus carnosus was studied in a full factorial experiment. in order to study the direct, ph-unrelated effect of the parameters, data were analysed by use of multiple linear regression and partial least-squares regression both before and after transformation of the volatile ...	2004	15527916
gene organization and sequences of pediocin ach/pa-1 production operons in pediococcus and lactobacillus plasmids.	to determine the locations and sequences of pediocin ach production genes in pediococcus parvulus ato77 from vegetables, lactobacillus plantarum whe92 from muenster cheese, and a lactose-fermenting isolate pediococcus pentosaceus s34 from buffalo milk.	2005	15613003
biodiversity of lactobacillus sanfranciscensis strains isolated from five sourdoughs.	five different sourdoughs were investigated for the composition of lactic acid bacteria (lab) and the biodiversity of lactobacillus sanfranciscensis strains.	2005	15836738
enumeration and identification of pediococci in powder-based products using selective media and rapid pfge.	in this study, pediococci selective medium (psm) was evaluated for the enumeration of pediococcus acidilactici and pediococcus pentosaceus from probiotic animal feed and silage inoculants. psm is based on the complex basal medium mrs supplemented with cysteine hydrochloride, novobiocin, vancomycin, and nystatin. no significant change in electivity was observed when pediococci where recovered from culture or powder-based products following incubation at 37 degrees c under anaerobic conditions for ...	2006	15925418
use of hydrolysates from atlantic cod (gadus morhua l.) viscera as a complex nitrogen source for lactic acid bacteria.	hydrolysates of cod viscera were tested as an alternative to commonly used complex nitrogen sources (peptones and/or extracts) for the type strains of the lactic acid bacteria lactococcus lactis, lactobacillus acidophilus, lactobacillus helveticus, lactobacillus casei, lactobacillus sakei and pediococcus pentosaceus. comparative studies with mrs-like media containing different nitrogen sources showed that all the fish hydrolysates performed equally well or better than commercial extracts/peptone ...	2005	15941626
development of solution phase hybridisation pcr-elisa for the detection and quantification of enterococcus faecalis and pediococcus pentosaceus in nurmi-type cultures.	nurmi-type cultures (ntcs), derived from the fermentation of caecal contents of specifically pathogen-free (spf) birds, have been used successfully to control salmonella colonisation in chicks. these cultures are undefined in nature and, consequently, it is difficult to obtain approval from regulatory agencies for their use as direct fed microbials (dfms) for poultry. progress towards the generation of effective defined probiotics requires further knowledge of the composition of these cultures. ...	2005	15949857
assessment of the effects of nurmi-type cultures and a defined probiotic preparation on a salmonella typhimurium 29e challenge in vivo.	the effects of treatment with an undefined commercial nurmi-type culture (ntc), cultured cecal contents, and a dual-strain probiotic, containing enterococcus faecalis and pediococcus pentosaceus, on salmonella typhimurium colonization were evaluated in a specific-pathogen-free bird model. two sets of trials were performed, and each study was arranged as a randomized complete block design with three treatments. treatments consisted of (i) control, (ii) commercial ntc, and (iii) cultured cecal con ...	2005	15954712
crystallization and preliminary x-ray crystallographic analysis of the pediocin immunity protein (pedb) from pediococcus pentosaceus at 1.35 a resolution.	pedb, a bacterial immunity protein conferring immunity to a newly identified pediocin (pediocin pp-1), was crystallized by the hanging-drop vapor diffusion method at 296 k. a 1.35 a data set has been collected from a single crystal at 100 k using synchrotron-radiation source. the pedb crystals belong to the hexagonal space group p6(2) or p6(4), with unit cell parameters a = b = 62.2, c = 39.9 a. analysis of the packing density shows that the asymmetric unit probably contains one molecule with a ...	2005	16019271
nucleotide sequence, structural organization and host range of prs4, a small cryptic pediococcus pentosaceus plasmid that contains two cassettes commonly found in other lactic acid bacteria.	the complete nucleotide sequence of the cryptic plasmid prs4 (3550 bp) from pediococcus pentosaceus rs4 was determined. sequence analysis revealed the presence of three open reading frames (orfs). the putative protein coded by orf 1 showed 93% identity with the mobilization protein of lactobacillus casei plasmid plc88 and 94% identity with a sequenced fragment of the mobilization protein of p. damnosus plasmid pf8801, suggesting a common origin for these three mobilization proteins. the putative ...	2005	16054305
identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the eastern himalayas.	gundruk, sinki and khalpi are lactic-fermented vegetable products of sikkim in india, and inziangsang is a fermented leafy vegetable product of nagaland and manipur in india. a total of 65 samples of gundruk (25), sinki (12), khalpi (25) and inziangsang (3) were analysed for microbial counts. the population of lactic acid bacteria (lab) as well as aerobic mesophilic counts were at the level of 10(7) cfu g(-1). yeasts were detected only in few samples of sinki and khalpi. no moulds were detected. ...	2005	16055218
effect of culture conditions on production of butter flavor compounds by pediococcus pentosaceus and lactobacillus acidophilus in semisolid maize-based cultures.	two series of 120 h mixed cultures of pediococcus pentosaceus mitj-10 and lactobacillus acidophilus hansen 1748 were grown in semisolid maize-based media, applying an orthogonal factorial design in order to establish the most adequate parameters to get compounds related to butter-like flavor. conditions of maize pre-treatment established in the first series were hot lime-treatment for 20 min, grinding and sieving to 0.0165 in., partial defatting and cooking for 25 min. while the culture conditio ...	2005	16055221
extremely low electrical current generated by porcine small intestine smooth muscle alters bacterial autolysin production.	the effect of extremely low electrical currents, identical to those generated by the gut smooth muscle, on bacterial autolysin production in vitro was tested in the present study. when stimulated with these electrical currents, the bacteria pediococcus pentosaceus 16:1 produced groups of peptidoglycan hydrolases that differed from those produced by the unstimulated (control) bacteria. the autolysins synthesized by the p. pentosaceus 16:1 under extremely low electrical currents were effective aga ...	2005	16118236
use of real time pcr to determine population profiles of individual species of lactic acid bacteria in alfalfa silage and stored corn stover.	real-time polymerase chain reaction (rt-pcr) was used to quantify seven species of lactic acid bacteria (lab) in alfalfa silage prepared in the presence or absence of four commercial inoculants and in uninoculated corn stover harvested and stored under a variety of field conditions. species-specific pcr primers were designed based on reca gene sequences. commercial inoculants improved the quality of alfalfa silage, but species corresponding to those in the inoculants displayed variations in pers ...	2006	16205920
phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the eastern himalayas.	sukako maacha, gnuchi, sidra and sukuti are traditional smoked and sun-dried fish products of the eastern himalayan regions of nepal and india. a total of 40 samples of sukako maacha (14), gnuchi (6), sidra (10) and sukuti (10) were collected and were analysed for microbial load. population of lactic acid bacteria (lab) as well as aerobic mesophilic counts ranged from 4.7-8.3 to 5.1-8.5 log cfu g(-1), respectively. a total of 189 strains of lab were isolated from sukako maacha, gnuchi, sidra and ...	2006	16278028
microbiological study of lactic acid fermentation of caper berries by molecular and culture-dependent methods.	fermentation of capers (the fruits of capparis sp.) was studied by molecular and culture-independent methods. a lactic acid fermentation occurred following immersion of caper berries in water, resulting in fast acidification and development of the organoleptic properties typical of this fermented food. a collection of 133 isolates obtained at different times of fermentation was reduced to 75 after randomly amplified polymorphic dna (rapd)-pcr analysis. isolates were identified by pcr or 16s rrna ...	2005	16332762
plasmid dna in strains of pediococcus cerevisiae and pediococcus pentosaceus.	five parental strains of pediococcus were examined for plasmid content. each strain contained three to six resident plasmids, ranging in size from 4.5 to 39.5 megadaltons. a bacteriocin-like substance produced by pediococcus cerevisiae fbb63 was tentatively linked to a 10.5-megadalton plasmid after being cured with novobiocin.	1985	16346868
association of a 13.6-megadalton plasmid in pediococcus pentosaceus with bacteriocin activity.	pediococcus pentosaceus fbb61 and l7230, isolated from cucumber fermentations, produced a bacteriocin, designated pediocin a, which had identical activity spectra against species of pediococcus, clostridium, staphylococcus, and streptococcus. both strains possessed a 13.6-megadalton plasmid (pmd136). plasmid curing experiments suggested that both bacteriocin immunity and production determinants were encoded by pmd136. use of pediocin-producing strains in food fermentations is discussed.	1985	16346954
evidence for plasmid linkage of raffinose utilization and associated alpha-galactosidase and sucrose hydrolase activity in pediococcus pentosaceus.	the ability to ferment the trisaccharide raffinose was linked with the presence of plasmid dna in three strains of pediococcus pentosaceus. parental strains showed associated inducible alpha-galactosidase and sucrose hydrolase activities when grown in alpha-galactosides and sucrose, respectively. derivative strains of ppe1.0, ppe2.0, and ppe5.0, which had lost 30-, 28-, and 23-megadalton plasmids, respectively, had no alpha-galactosidase or sucrose hydrolase activity.	1986	16346958
isolation and characterization of microorganisms associated with the traditional sorghum fermentation for production of sudanese kisra.	sorghum flour obtained from sudan was mixed with water in a 1:2 (wt/vol) ratio and fermented at 30 degrees c for 24 h. the bacterial populations increased with fermentation time and reached a plateau at approximately 18 h. at the end of 24 h, sorghum batter ph had dropped from 5.95 to 3.95 and the batter had a lactic acid content of 0.80%. the microbial population during the 24 h of fermentation consisted of bacteria (pediococcus pentosaceus, lactobacillus confusus, lactobacillus brevis, lactoba ...	1991	16348551
pediococcus stilesii sp. nov., isolated from maize grains.	a gram-positive, coccus-shaped, lactic acid bacterium, strain lmg 23082t, was isolated from steeped maize grains. the organism is homofermentative and produces d- and l-lactic acid from glucose. 16s rrna gene sequence analysis revealed that the organism belongs to the genus pediococcus, with pediococcus pentosaceus and pediococcus acidilactici as nearest neighbours. genotypic fingerprinting, whole-cell protein electrophoresis, dna-dna hybridizations and physiological and biochemical tests allowe ...	2006	16449434
growth response and modifications of organic nitrogen compounds in pure and mixed cultures of lactic acid bacteria from wine.	the interactions between the proteolytic x2l strain of oenococcus oeni and the non-proteolytic 12p strain of pediococcus pentosaceus were assayed. the characteristics of cell growth, protein degradation, and amino acid production of both strains were determined in pure and mixed cultures. o. oeni showed poor cell growth and greater ability in the release of amino acids to the extracellular medium, whereas p. pentosaceus showed a higher yield in cell production with a decrease in the amino acid c ...	2006	16467990
effects of a bacterial hay preservative (pediococcus pentosaceus) on hay under experimental storage conditions.	the abundant growth of molds and thermophilic actinomycetes in stored hay decreases its quality and can be hazardous for the producer who inhales these contaminants when the moldy hay is fed in closed barns. these microbes are responsible for a respiratory disease called farmer's lung. products, including bacterial cultures that can be inoculated in hay, are available to prevent hay deterioration by molds and bacteria. the aim of this study was to verify the effectiveness of pediococcus pentosac ...	1995	16535180
development and characterization of lactose-positive pediococcus species for milk fermentation.	bacteriophages against streptococcus thermophilus are a growing problem in the italian cheese industry. one possible control method involves replacing s. thermophilus in mozzarella starter blends with lactic acid bacteria from a different genus or species. in this study, we evaluated lactose-positive pediococci for this application. because we could not identify any commercially available pediococci with fast acid-producing ability in milk, we transformed pediococcus pentosaceus atcc 25744, p. p ...	1996	16535280
the effect of prebiotics on production of antimicrobial compounds, resistance to growth at low ph and in the presence of bile, and adhesion of probiotic cells to intestinal mucus.	screening of five bile salt-resistant and low ph-tolerant lactic acid bacteria for inhibitory activity against lactic acid bacteria and bacterial strains isolated from the faeces of children with hiv/aids. determining the effect of prebiotics and soy milk-base on cell viability and adhesion of cells to intestinal mucus.	2006	16553737
oxidative metabolism in pediococcus pentosaceus iii. glucose dehydrogenase system.	lee, chin k. (north carolina state of the university of north carolina, raleigh), and walter j. dobrogosz. oxidative metabolism in pediococcus pentosaceus. iii. glucose dehydrogenase system. j. bacteriol. 90:653-660. 1965.-a method was developed for the purification of glucose dehydrogenase from pediococcus pentosaceus az-25-5. the procedures included treatments with protamine sulfate, ammonium sulfate, and heat in addition to acid precipitation, calcium phosphate adsorption and elution, and die ...	1965	16562063
gluten breakdown by lactobacilli and pediococci strains isolated from sourdough.	to evaluate the growth and metabolic activity of lactobacilli and pediococci strains in a gluten base medium (gbm), formulated for a proper selection of proteolytic strains to be used in sourdough fermentation.	2006	16620203
fermentation of wheat: effects of backslopping different proportions of pre-fermented wheat on the microbial and chemical composition.	the objective of the study was to examine effect of backslop on the chemical and microbiological characteristics of fermented wheat (fw). coarsely ground wheat was mixed with water (1:3 wt/wt) and inoculated with 6 log cfu ml(-1) each of an overnight culture of lactobacillus plantarum and pediococcus pentosaceus. four fermentation treatments were conducted in 45 1, closed, pvc containers over 48 hours. three treatments investigated the benefits of the addition of previously fermented wheat (back ...	2006	16649578
elimination of escherichia coli o157:h7 from fermented dry sausages at an organoleptically acceptable level of microencapsulated allyl isothiocyanate.	four sausage batters (17.59% beef, 60.67% pork, and 17.59% pork fat) were inoculated with two commercial starter culture organisms (>7 log(10) cfu/g pediococcus pentosaceus and 6 log(10) cfu/g staphylococcus carnosus) and a five-strain cocktail of nonpathogenic variants of escherichia coli o157:h7 to yield 6 to 7 log(10) cfu/g. microencapsulated allyl isothiocyanate (ait) was added to three batters at 500, 750, or 1,000 ppm to determine its antimicrobial effects. for sensory analysis, separate b ...	2006	16672446
plasmid profile patterns and properties of pediococci isolated from caper fermentations.	a collection comprising 14 isolates of pediococcus pentosaceus and one pediococcus acidilactici from the fermentation of caper fruits was studied. all isolates showed very similar fermentation profiles and produced a limited number of exoenzymes. all isolates carried large plasmids of diverse sizes between 20 and 55 kb, while some also contained smaller plasmids between 10 and 16 kb. cluster analysis of plasmid profiles revealed four main groups with various degrees of similarities. all amino ac ...	2006	16715824
lactobacillus plantarum and pediococcus pentosaceus starter cultures as a tool for microflora management in malting and for enhancement of malt processability.	lactobacillus plantarum vtt e-78076 (e76) and pediococcus pentosaceus vtt e-90390 (e390) starter cultures were added to the steeping water of normal malting barley in order to balance the microbial community and to enhance malt processability. in this study, we also investigated the effects of lactic acid-acidified mrs-spent medium (mrs-la) on malting performance. malting trials with five different two-row barley varieties were carried out in 25 kg pilot scale. the starter cultures promoted yeas ...	2006	16719505
lactobacillus plantarum gene clusters encoding putative cell-surface protein complexes for carbohydrate utilization are conserved in specific gram-positive bacteria.	genomes of gram-positive bacteria encode many putative cell-surface proteins, of which the majority has no known function. from the rapidly increasing number of available genome sequences it has become apparent that many cell-surface proteins are conserved, and frequently encoded in gene clusters or operons, suggesting common functions, and interactions of multiple components.	2006	16723015
data mining and characterization of a novel pediocin-like bacteriocin system from the genome of pediococcus pentosaceus atcc 25745.	the genome of pediococcus pentosaceus atcc 25745 contains a gene cluster that resembles a regulated bacteriocin system. the gene cluster has an operon-like structure consisting of a putative pediocin-like bacteriocin gene (termed pena) and a potential immunity gene (termed peia). genetic determinants involved in bacteriocin transport and regulation are also found in proximity to pena and peia but the so-called accessory gene involved in transport and the inducer gene involved in regulation are m ...	2006	16735728
isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in taiwan.	to isolate, characterize, and identify lactic acid bacteria (lab) in suan-tsai (fermented mustard), a traditional fermented food in taiwan.	2006	16834599
detection of antimicrobial activities and bacteriocin structural genes in faecal enterococci of wild animals.	the production of antimicrobial activities as well as the presence of bacteriocin structural genes (enta, entb, entp, entq, cyll, entas-48, bac31, and entl50a/b) were studied in 140 non-selected faecal enterococcal isolates recovered from wild animals. eight different indicator strains (including listeria monocytogenes, pediococcus pentosaceus, and different enterococcal species) were used for antimicrobial activity detection. twenty-five of the 140 enterococci (18%) showed antimicrobial activit ...	2007	16872815
assessment of antibiotic susceptibility within lactic acid bacteria strains isolated from wine.	susceptibility to 12 antibiotics was tested in 75 unrelated lactic acid bacteria strains of wine origin of the following species: 38 lactobacillus plantarum, 3 lactobacillus hilgardii, 2 lactobacillus paracasei, 1 lactobacillus sp, 21 oenococcus oeni, 4 pediococcus pentosaceus, 2 pediococcus parvulus, 1 pediococcus acidilactici, and 3 leuconostoc mesenteroides. the minimal inhibitory concentrations of the different antibiotics that inhibited 50% of the strains of the lactobacillus, leuconostoc a ...	2006	16876896
microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated lactobacillus reuteri.	the probiotic bacterium lactobacillus reuteri was added to dry sausage batter, without or after being microencapsulated in alginate using either extrusion or emulsion technology. pediococcus pentosaceus and staphylococcus carnosus were added at 7 log cfu/g as starter cultures for fermentation. the sausage batter was stuffed in 55 mm fibrous casings and fermented, with smoking, at <or=26 degrees c and 88% relative humidity (rh) for 72 h. during fermentation as well as drying at 75% rh and 13 degr ...	2006	16884803
survival of escherichia coli o157:h7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.	escherichia coli o157:h7 is capable of surviving the rigorous processing steps during the manufacture of dry fermented sausages. the effect of adding two probiotic organisms, lactobacillus reuteri and bifidobacterium longum as co-cultures with the meat starter cultures pediococcus pentosaceus and staphylococcus carnosus on the viability of e. coli o157:h7 in dry fermented sausages was studied. a 5 strain cocktail of e. coli o157:h7 was added at 7.4 log cfu/g to the sausage batter and challenged ...	2007	16943098
the effects of lactobacillus buchneri 40788 and pediococcus pentosaceus r1094 on the fermentation of corn silage.	the effect of inoculating whole-plant corn at the time of harvest with lactobacillus buchneri 40788 (4 x 10(5) cfu/g of fresh forage) combined with pediococcus pentosaceus r1094 (1 x 10(5) cfu/g) on the fermentation and aerobic stability of corn silage (37% dry matter) through 361 d of ensiling was investigated. dry matter recovery was similar between treatments throughout the study except at one early time point (14 d), when treated silage had a lower recovery than untreated silage. the concent ...	2006	16960076
benefits of a synbiotic formula (synbiotic 2000forte) in critically ill trauma patients: early results of a randomized controlled trial.	since probiotics are considered to exert beneficial health effects by enhancing the host's immune response, we investigated the benefits of a synbiotics treatment on the rate of infections, systemic inflammatory response syndrome (sirs), severe sepsis, and mortality in critically ill, mechanically ventilated, multiple trauma patients. length of stay in the intensive care unit (icu) and number of days under mechanical ventilation were also evaluated.	2006	16983476
antimicrobial susceptibility of non-enterococcal intrinsic glycopeptide-resistant gram-positive organisms.	non-enterococcal gram-positive bacteria that are intrinsically vancomycin-resistant have been infrequently isolated in association with serious infections. however, well-documented infections have lately been reported with increasing frequency. because these organisms may be pathogens, we tested the mics of 19 antimicrobial agents by the agar dilution method for predicting susceptibility. the activity of these antimicrobial agents was assessed against 28 strains (lactobacillus rhamnosus, 6; lact ...	2007	17049799
glucan and fructan production by sourdough weissella cibaria and lactobacillus plantarum.	after a large screening on sourdough lactic acid bacteria, exopolysaccharide (eps)-forming strains of weissella cibaria, lactobacillus plantarum, and pediococcus pentosaceus were selected. after 6 days of incubation at 30 degrees c, the synthesis of eps in mrs-based broth ranged from 5.54 to 7.88 mg ml-1. eps had an apparent molecular mass of ca. 104 da. as shown by carbohydrate consumption, the synthesis of eps was found from sucrose only. two types of homopolysaccharides were synthesized: gluc ...	2006	17177514
susceptibility of pediococcus spp. to antimicrobial agents.	to investigate the susceptibility of pediococcus species to antimicrobial agents.	2007	17241343
identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.	presumptive lactic acid bacterial cocci were found in six sourdoughs (out of 20) from the abruzzo region (central italy) and subjected to phenotypic and genotypic characterization. a total of 21 isolates, recognized as seven strains by randomly amplified polymorphic dna (rapd)-polymerase chain reaction (pcr) typing, were identified by a polyphasic approach, consisting of 16s rrna gene sequencing, multiplex pcr assays and physiological features, as enterococcus faecium and pediococcus pentosaceus ...	2007	17418310
pretreatment with pro- and synbiotics reduces peritonitis-induced acute lung injury in rats.	to study whether enteral pretreatment with a synbiotic composition of lactic acid bacteria and bioactive fibers can reduce peritonitis-induced lung neutrophil infiltration and tissue injury in rats.	2007	17426542
lactic acid bacteria and yeasts associated with gowé production from sorghum in bénin.	to identify the dominant micro-organisms involved in the production of gowé, a fermented beverage, and to select the most appropriate species for starter culture development.	2007	17650194
ecological removal of recalcitrant phenolic compounds of treated olive mill wastewater by pediococcus pentosaceus.	treatment of olive mill wastewater by different biological process led to an important decrease of organic compounds but the black coloration due to the recalcitrant phenolic compounds persists. experimental design using fractional factorial plan showed that, among the seven studied factors, yeast extract, dilution and glucose exhibited a positive effect on pediococcus pentosaceus growth and treated olive mill wastewater (tomw) decolourisation. optimization of influent factors showed that 2.5 an ...	2008	17686628
a survey of the microbial and chemical composition of seven semi-ripened provola dei nebrodi sicilian cheeses.	the microbial and chemical composition of seven different semi-ripened (45 days) provola dei nebrodi sicilian cheese samples were assessed in order to investigate the diversity of the microbial population in cheese made from different geographical areas throughout sicily.	2007	17897218
dna fingerprinting of lactic acid bacteria in sauerkraut fermentations.	previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, leuconostoc mesenteroides, lactobacillus plantarum, pediococcus pentosaceus, and lactobacillus brevis, were the primary microorganisms in these fermentations. in this study, 686 isolates were collected from four commercial fermentations and analyzed by dna fingerprinting. the results indicate that the species of lact ...	2007	17921264
screening from pickled vegetables the potential probiotic strains of lactic acid bacteria able to inhibit the salmonella invasion in mice.	to screen from pickled vegetables the potential probiotic lactic acid bacteria (lab) strains with antagonistic activity against salmonella invasion in host.	2008	17927755
redox potential to discriminate among species of lactic acid bacteria.	to verify to what degree reducing capacity is a characterizing parameter of a species, and of the strains themselves within a given species, of lactic acid bacteria.	2007	17953562
lactic acid bacteria with potential to eliminate fungal spoilage in foods.	to investigate antifungal activity produced by lactic acid bacteria (lab) isolated from malted cereals and to determine if such lab have the capacity to prevent fungal growth in a particular food model system.	2008	17976175
role of hypermutability in the evolution of the genus oenococcus.	oenococcus oeni is an alcohol-tolerant, acidophilic lactic acid bacterium primarily responsible for malolactic fermentation in wine. a recent comparative genomic analysis of o. oeni psu-1 with other sequenced lactic acid bacteria indicates that psu-1 lacks the mismatch repair (mmr) genes muts and mutl. consistent with the lack of mmr, mutation rates for o. oeni psu-1 and a second oenococcal species, o. kitaharae, were higher than those observed for neighboring taxa, pediococcus pentosaceus and l ...	2008	17993526
characterization and selection of autochthonous lactic acid bacteria isolated from traditional iberian dry-fermented salchichón and chorizo sausages.	a total of 192 lactic acid bacteria were isolated from 2 types of naturally fermented dry sausages at 3 different stages of the ripening process in order to select the most suitable strains as starter cultures in dry-cured sausage manufacture according to their technological characteristics such as glucose fermentation, lactic and acetic acid production, and proteolytic, lipolytic, and antimicrobial activities. identification of the isolates revealed that 31.2% were pediococcus pentosaceus, 26.9 ...	2007	17995686
microbial development in distillers wet grains produced during fuel ethanol production from corn (zea mays).	distillers grains are coproduced with ethanol and carbon dioxide during the production of fuel ethanol from the dry milling and fermentation of corn grain, yet there is little basic microbiological information on these materials. we undertook a replicated field study of the microbiology of distillers wet grains (dwg) over a 9 day period following their production at an industrial fuel ethanol plant. freshly produced dwg had a ph of about 4.4, a moisture content of about 53.5% (wet mass basis), a ...	2007	18026225
phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of north east india.	mesu, soidon, soibum and soijim are ethnic fermented bamboo tender shoot products prepared by the people in north east india. microbiological analysis of mesu, soidon, soibum and soijim showed the population dominated by lactic acid bacteria (lab) ranging up to 10(8) cfu g(-1). the phenotypic characterisation of predominant lab isolated from the fermented bamboo shoot products was based on general morphology, physiological tests, api and biolog systems. the genotypic characterisation of lab was ...	2008	18036695
method for reliable isolation of lactobacillus sakei strains originating from tunisian seafood and meat products.	in tunisia, several food products derived from meat or seafood are naturally processed, without any addition of bacterial starters. such fermented, dried-cured, salted, or marinated products, as well as the raw meat or fish may thus provide a source to isolate the natural microflora colonizing such environments. we isolated lactic acid bacteria from a representative range of flesh-foods sold or manufactured in different parts of tunisia, and selectively searched for lactobacillus sakei, a lactic ...	2008	18155310
population diversity of yeasts and lactic acid bacteria in pig feed fermented with whey, wet wheat distillers' grains, or water at different temperatures.	the diversity of populations of yeast and lactic acid bacteria (lab) in pig feeds fermented at 10, 15, or 20 degrees c was characterized by rrna gene sequencing of isolates. the feeds consisted of a cereal grain mix blended with wet wheat distillers' grains (wwdg feed), whey (w feed), or tap water (wat feed). fermentation proceeded for 5 days without disturbance, followed by 14 days of daily simulated feed outtakes, in which 80% of the contents were replaced with fresh feed mixtures. in wwdg fee ...	2008	18223110
nisin antimicrobial activity and structural characteristics at hydrophobic surfaces coated with the peo-ppo-peo triblock surfactant pluronic f108.	the antimicrobial peptide nisin has been observed to preferentially locate at surfaces coated with the poly[ethylene oxide]-poly[propylene oxide]-poly[ethylene oxide] (peo-ppo-peo) surfactant pluronic f108, to an extent similar to its adsorption at uncoated, hydrophobic surfaces. in order to evaluate nisin function following its adsorption to surfaces presenting pendant peo chains, the antimicrobial activity of nisin-loaded, f108-coated polystyrene microspheres and f108-coated polyurethane cathe ...	2008	18377919
inhibition of escherichia coli o157:h7 in ripening dry fermented sausage by ground yellow mustard.	compounds generated by the enzymatic hydrolysis of glucosinolates naturally present in mustard powder are potently bactericidal against escherichia coli o157:h7. because e. coli o157:h7 can survive the dry fermented sausage manufacturing process, 2, 4, and 6% (wt/wt) nondeheated (hot) mustard powder or 6% (wt/wt) deheated (cold) mustard powder were added to dry sausage batter inoculated with e. coli o157:h7 at about 7 log cfu/g to evaluate the antimicrobial effectiveness of the powders. reductio ...	2008	18389690
transport of glycerol by pediococcus pentosaceus isolated from wine.	pediococcus pentosaceus n(5)p is a strain isolated from wine that uses glycerol as its sole carbon source, mainly via the glycerol kinase pathway. the transport of glycerol was investigated in resting cells of this strain. glycerol uptake followed a michaelis-menten relationship with an observed apparent k(m) of 33 microm and a v(max) of 2.5 nmol/min/mg of cell protein. the transport system was specific for glycerol, which was present in the cells grown either on glycerol or glucose suggesting i ...	2008	18456108
isolation and partial characterization of a bacteriocin produced by pediococcus pentosaceus k23-2 isolated from kimchi.	screening and partial characterization of a bacteriocin produced by pediococcus pentosaceus k23-2 isolated from kimchi, a traditional korean fermented vegetable.	2008	18540969
a factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during puzzone di moena cheese ripening.	the lactic acid populations of 2 seasonal puzzone di moena cheeses made from winter and summer raw cow's milk were characterized at different ripening times. lactic acid bacteria (lab) were isolated on selective media and subjected to genetic typing and identification. the species most frequently found during ripening were lactobacillus paracasei ssp. paracasei, lactobacillus plantarum, and pediococcus pentosaceus. the different strains recognized by random amplification of polymorphic dna-pcr w ...	2008	18650274
pediococcus pentosaceus nb-17 for probiotic use.	the plant-derived pediococcus pentosaceus nb-17 was isolated from japanese traditional vegetable pickles. the production of cytokines from mouse spleen cells co-cultivated with heat-killed bacteria was investigated in vitro. the bacteria significantly induced secretion levels of interferon (ifn)-gamma and interleukin (il)-12 p70, and suppressed il-4 productions in ovalbumin (ova) sensitized mouse spleen cells. therefore, the bacteria could effectively stimulate immune activities and showed aller ...	2008	18691534
selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, french beans or marrows.	strains of leuconostoc mesenteroides, lactobacillus plantarum, weissella soli/weissella koreensis, enterococcus faecalis, pediococcus pentosaceus and lactobacillus fermentum were identified from raw carrots, french beans and marrows by partial 16s rrna gene sequence. l. plantarum m1, leuc. mesenteroides c1 and p. pentosaceus f4 were selected based on the rates of growth and acidification in vegetable juice media, and used as the autochthonous mixed starter for the fermentation of carrots, french ...	2008	18710789
diversity of lactic acid bacteria in two flemish artisan raw milk gouda-type cheeses.	pcr-denaturing gradient gel electrophoresis (pcr-dgge) was used to study the diversity of lactic acid bacteria (lab) in two flemish artisan raw milk gouda-type cheeses. in parallel, conventional culturing was performed. isolates were identified using (gtg)(5)-pcr and sequence analysis of 16s rrna and phes genes. discriminant analysis revealed some differences in overall lab diversity between the two batches and between the two cheeses. within each batch, the diversity of 8- and 12-week-old chees ...	2008	18721684
microbial diversity of traditional vietnamese alcohol fermentation starters (banh men) as determined by pcr-mediated dgge.	the diversity of fungi and bacteria associated with traditional vietnamese alcohol fermentation starters (banh men) was investigated by pcr-mediated dgge. from 52 starter samples, 13 species of fungi (including yeasts) and 23 species of bacteria were identified. the fungal composition of the starters was consistent with little variation among samples. it consisted of amylase producers (rhizopus oryzae, r. microsporus, absidia corymbifera, amylomyces sp., saccharomycopsis fibuligera), ethanol pro ...	2008	18838186
characterization of prs5: a theta-type plasmid found in a strain of pediococcus pentosaceus isolated from wine that can be used to generate cloning vectors for lactic acid bacteria.	the nucleotide sequence of prs5 (10153bp) is reported. through sequence analysis, 9 open reading frames (orfs) were identified and the following features observed: a region likely involved in replication whose structural features indicate that prs5 belongs to the pucl287 group of theta-type replicons, and hypothetical proteins putatively involved in plasmid copy number control, restriction-modification system, toxin-antitoxin system and a putative integrase. shuttle vectors for escherichia coli ...	2009	19027788
pediococcus argentinicus sp. nov. from argentinean fermented wheat flour and identification of pediococcus species by phes, rpoa and atpa sequence analysis.	a gram-positive, small coccus-shaped lactic acid bacterium, strain lmg 23999(t), was isolated from argentinean wheat flour. 16s rrna gene sequence analysis revealed that the phylogenetic position of the novel strain was within the genus pediococcus, with pediococcus stilesii, pediococcus pentosaceus and pediococcus acidilactici as its closest relatives (97.7, 97.3 and 96.9 % gene sequence similarity, respectively). fluorescent amplified fragment length polymorphism fingerprinting of whole genome ...	2008	19060081
characterization of anti-listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood.	this work had as main objectives to characterize two bacteriocins produced by lactic acid bacteria (lab) previously isolated from non-fermented seafood, in order to evaluate their potential as new food protective agents. the two bacteriocinogenic isolates were identified by polymerase chain reaction (pcr) using genus- and species-specific primers, and confirmed by 16s rdna sequencing, as enterococcus faecium and pediococcus pentosaceus. the antimicrobial spectrum of each strain included several ...	2009	19081155
taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type i propagation using lactobacillus sanfranciscensis starters.	the structure and stability of the dominant lactic acid bacterium population were assessed during wheat flour sourdough type i propagation by using singly nine strains of lactobacillus sanfranciscensis. under back-slopping propagation with wheat flour type 0 f114, cell numbers of presumptive lactic acid bacteria varied slightly between and within starters. as determined by randomly amplified polymorphic dna-pcr and restriction endonuclease analysis-pulsed-field gel electrophoresis analyses, only ...	2009	19088320
molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids.	the potential to produce volatile phenols from hydroxycinnamic acids was investigated for lactic acid bacteria (lab) isolated from spanish grape must and wine. a pcr assay was developed for the detection of lab that potentially produce volatile phenols. synthetic degenerate oligonucleotides for the specific detection of the pdc gene encoding a phenolic acid decarboxylase were designed. the pdc pcr assay amplifies a 321 bp dna fragment from phenolic acid decarboxylase. the pdc pcr method was appl ...	2009	19099460
bio-ecological control of chronic liver disease and encephalopathy.	minimal encephalopathy was originally associated with chronic liver disease but is increasingly associated with most other chronic diseases and particularly with diabetes and also chronic disorders in other organs: kidneys, lungs, thyroid and with obesity. it is increasingly with dramatically increased and more or less permanent increase in systemic inflammation, most likely a result of western lifestyle. frequent physical exercise and intake of foods rich in vitamins, antioxidants, fibres, lact ...	2009	19104922
isolation and characterization of bacteriocin-producing bacteria from the gastrointestinal tract of broiler chickens for probiotic use.	to isolate and characterize the bacteriocin-producing bacteria (bpb) from the gastrointestinal tract of broiler chickens for probiotic use.	2008	19120666
functionality of lactic acid bacteria peptidase activities in the hydrolysis of gliadin-like fragments.	to evaluate the role of the peptidase activities from sourdough lactic acid bacteria (lab) in the degradation of alpha-gliadin fragments.	2008	19146533
effect of applying molasses or inoculants containing homofermentative or heterofermentative bacteria at two rates on the fermentation and aerobic stability of corn silage.	this study determined how the fermentation and aerobic stability of corn silage are affected by treatment with molasses or 2 dual-purpose inoculants applied at or above the recommended rate. corn forage (dekalb 69-70) was harvested at 39% dry matter (dm) and ensiled after treatment with no additives (control, con), molasses (mol), buchneri 500 inoculant, or pioneer 11c33 inoculant. molasses was applied at 3% of forage dm. buchneri 500 was applied at the recommended rate of 8 mg/kg fresh forage t ...	2009	19164681
description of the microflora of sourdoughs by culture-dependent and culture-independent methods.	four types of sourdoughs (l, c, b, q) from artisanal bakeries in northern italy were studied using culture-dependent and culture-independent methods. in all samples, the yeast numbers ranged from 160 to 10(7)cfu/g, and the numbers of lactic acid bacteria (lab) ranged from 10(3) to 10(9)cfu/g. the isolated lab were sequenced, and a similarity was noted between two samples (c, q), both in terms of the species that were present and in terms of the percentage of isolates. in these two samples, lacto ...	2009	19171253
detection of arc genes related with the ethyl carbamate precursors in wine lactic acid bacteria.	trace amounts of the carcinogen ethyl carbamate can appear in wine by the reaction of ethanol with compounds such as citrulline and carbamyl phosphate, which are produced from arginine degradation by some wine lactic acid bacteria (lab). in this work, the presence of arc genes for the arginine-deiminase pathway was studied in several strains of different species of lab. their ability to degrade arginine was also studied. to detect the presence of arc genes, degenerate primers were designed from ...	2009	19219988
short communication: an evaluation of the effectiveness of lactobacillus buchneri 40788 to alter fermentation and improve the aerobic stability of corn silage in farm silos.	the objective of this study was to determine if the effects of inoculation with lactobacillus buchneri 40788 were detectable when applied to whole-plant corn stored in farm silos. corn silage was randomly sampled from farms in wisconsin, minnesota, and pennsylvania, and was untreated (n = 15) or treated with an inoculant (n = 16) containing l. buchneri 40788 alone or this organism combined with pediococcus pentosaceus during may and june 2007. corn silage that was removed from the silo face duri ...	2009	19233810
probiotics, critical illness, and methodologic bias.	it has been proposed that probiotics can favorably influence the course of critically ill patients. to address this question, a limited systematic review was undertaken (medline search for articles published in english) to identify randomized, controlled trials that compared a group of critically ill patients taking probiotics with a group that did not. ten such trials, mostly with high risks of methodologic bias, were identified. when the data were combined, the probiotics did not appear to inf ...	2009	19244148
pediocin a modulates intestinal microflora metabolism in swine in vitro intestinal fermentations.	the aim of this study was to investigate in vitro the effects of pediocin a [a bacteriocin produced by lactic acid bacteria (lab) pediococcus pentosaceus fbb61] on microbial metabolism in the small and large intestine of pigs. pediocin a was partially purified by ion exchange chromatography and added to an in vitro fermentation system. the intestinal inoculum was collected from pigs immediately after slaughter, diluted with a buffer, and dispensed into fermentation syringes and vessels of the 2 ...	2009	19251932
synthesis and antibacterial activity of nisin-containing block copolymers.	nisin, an antibacterial peptide proven to be an effective inhibitor of gram-positive bacteria, was incorporated into novel block copolymer constructs and tested for retained antibacterial activity. covalent coupling was achieved by chemical modification of the n-terminal isoleucine to introduce a thiol group. thiolated-nisin derivatives were then linked to poly[ethylene oxide]-poly[propylene oxide]-poly[ethylene oxide] (peo-ppo-peo) triblocks that had been end-activated such that terminal hydrox ...	2009	19358262
pediococcus lolii sp. nov., isolated from ryegrass silage.	a gram-positive, coccus-shaped, lactic acid bacterium, strain ngri 0510q(t), was isolated from ryegrass silage produced in okinawa prefecture, japan. the cell is non-spore-forming, non-motile, and occurs in pairs or tetrads. the strain is homofermentative and produces d- and l-lactic acid from glucose. phylogenetic analysis based on 16s rrna gene sequences revealed that strain ngri 0510q(t) belongs to the genus pediococcus and clusters within the pediococcus acidilactici and pediococcus pentosac ...	2009	19406783