Publications
| Title | Abstract | Year Filter | PMID(sorted descending) Filter |
|---|
| factors influencing the production of volatile phenols by wine lactic acid bacteria. | this work aimed to evaluate the effect of certain factors on the production of volatile phenols from the metabolism of p-coumaric acid by lactic acid bacteria (lab) (lactobacillus plantarum, l. collinoides and pediococcus pentosaceus). the studied factors were: ph, l-malic acid concentration, glucose and fructose concentrations and aerobic/anaerobic conditions. it was found that, in the ph range of 3.5 to 4.5, the higher the ph the greater the production of volatile phenols. this behaviour is co ... | 2011 | 21329996 |
| phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies. | lactic acid bacteria (lab) are generally accepted as beneficial to the host and their presence is directly influenced by ingestion of fermented food or probiotics. while the intestinal lactic microbiota is well-described knowledge on its routes of inoculation and competitiveness towards selective pressure shaping the intestinal microbiota is limited. in this study, lab were isolated from faecal samples of breast feeding mothers living in syria, from faeces of their infants, from breast milk as w ... | 2011 | 21300508 |
| microbial dysbiosis in colorectal cancer (crc) patients. | the composition of the human intestinal microbiota is linked to health status. the aim was to analyze the microbiota of normal and colon cancer patients in order to establish cancer-related dysbiosis. | 2011 | 21297998 |
| comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria. | this paper reports a comparative study of the inhibitory potential of 18 phenolic compounds, including hydroxybenzoic acids and their derivatives, hydroxycinnamic acids, phenolic alcohols and other related compounds, stilbenes, flavan-3-ols and flavonols, on different lactic acid bacteria (lab) strains of the species oenococcus oeni, lactobacillus hilgardii and pediococcus pentosaceus isolated from wine. in general, flavonols and stilbenes showed the greatest inhibitory effects (lowest ic50 valu ... | 2011 | 21295882 |
| crohn's disease and liver abscess due to pediococcus sp. | 2011 | 21287670 | |
| intestinal microbiota was assessed in cirrhotic patients with hepatitis b virus infection. intestinal microbiota of hbv cirrhotic patients. | to unravel the profile of intestinal microecological parameters in chinese patients with asymptomatic carriage of hepatitis b virus (hbv), chronic hepatitis b, decompensated hbv cirrhosis, and health controls and to establish their correlation with liver disease progression, we performed quantitative pcr and immunological techniques to investigate fecal parameters, including population of fecal predominant bacteria and the abundance of some virulence genes derived from escherichia coli, bacteroi ... | 2011 | 21286703 |
| comparison of culture-dependent and -independent methods for bacterial community monitoring during montasio cheese manufacturing. | the microbial community in milk is of great importance in the manufacture of traditional cheeses produced using raw milk and natural cultures. during milk curdling and cheese ripening, complex interactions occur in the microbial community, and accurate identification of the microorganisms involved provides essential information for understanding their role in these processes and in flavor production. recent improvements in molecular biological methods have led to their application to food matric ... | 2011 | 21262359 |
| randomly-amplified microsatellite polymorphism for preliminary typing of lactic acid bacteria from bryndza cheese. | a high-throughput, medium-discrimination method for preliminary typing and selecting non-identical isolates of lactic acid bacteria in cheeses was developed. ramp, a pcr with one microsatellite-targeted and one random primer, was used for preliminary typing of 1119 isolates of lactic acid bacteria from slovak bryndza cheese. a total of 59 genotypes were identified based on ramp profiles consisting of 12-23 dna fragments of 150-3000 bp. for example, 18, 17, 13 and 7 different ramp-types were iden ... | 2010 | 21253905 |
| potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon. | aims: to evaluate the probiotic properties of strains isolated from smoked salmon and previously identified as bacteriocin producers. methods and results: strains lactobacillus curvatus et06, et30 and et31, lactobacillus fermentum et35, lactobacillus delbrueckii et32, pediococcus acidilactici et34 and enterococcus faecium et05, et12 and et88 survived conditions simulating the gastrointestinal tract (git) and produced bacteriocins active against several strains of listeria monocytogenes, but pr ... | 2011 | 21251174 |
| a β-glucosidase from oenococcus oeni atcc baa-1163 with potential for aroma release in wine: cloning and expression in e. coli. | lactic acid bacteria (lab) are responsible for olfactory changes in wine during malolactic fermentation (mlf). a side characteristic of mlf is the release of grape derived aroma compounds from their glycosylated precursors by β-glycosidase activities of these bacteria. apart from oenococcus oeni, which is regarded as the most promising species for mlf, glycosidic activities have also been observed in wine related members of the genera lactobacillus and pediococcus. nevertheless, information on t ... | 2010 | 21243086 |
| characterization of lactic acid bacteria from musts and wines of three consecutive vintages of ribeira sacra. | this study was designed to isolate and characterize the lactic acid microbiota of the musts and wines of a young denomination of origin area, ribeira sacra in north-west spain. | 2011 | 21204877 |
| phylogenomic reconstruction of lactic acid bacteria: an update. | lactic acid bacteria (lab) are important in the food industry for the production of fermented food products and in human health as commensals in the gut. however, the phylogenetic relationships among lab species remain under intensive debate owing to disagreements among different data sets. | 2011 | 21194491 |
| fusion expression of peda gene to obtain biologically active pediocin pa-1 in escherichia coli. | two heterologous expression systems using thioredoxin (trxa) as a gene fusion part in escherichia coli were developed to produce recombinant pediocin pa-1. pediocin pa-1 structural gene peda was isolated from pediococcus acidilactici pa003 by the method of polymerase chain reaction (pcr), then cloned into vector pet32a(+), and expressed as thioredoxin-peda fusion protein in the host strain e. coli bl21 (de3). the fusion protein was in the form of inclusion body and was refolded before purificati ... | 2011 | 21194188 |
| evaluation of different starter cultures (staphylococci plus lactic acid bacteria) in semi-ripened salami stuffed in swine gut. | the ripening properties were evaluated in semi-ripened pork salami started by different cultures: cxp (pediococcus pentosaceus, staphylococcus xylosus and staphylococcus carnosus); rap (lactobacillus plantarum, lactobacillus sakei, s. xylosus and s. carnosus); and gy2 (l. sakei, s. xylosus and s. carnosus). these starters were chosen by their technological activities: cxp (rapid acidifying); rap (medium acidifying); and gy2 (slow acidifying plus intense reddening-flavouring). salami was enhanced ... | 2010 | 21177044 |
| beta-1,3-glucanase from delftia tsuruhatensis strain mv01 and its potential application in vinification. | during vinification microbial activities can spoil wine quality. as the wine-related lactic acid bacterium pediococcus parvulus is able to produce slimes consisting of a β-1,3-glucan, must and wine filtration can be difficult or impossible. in addition, the metabolic activities of several wild-type yeasts can also negatively affect wine quality. therefore, there is a need for measures to degrade the exopolysaccharide from pediococcus parvulus and to inhibit the growth of certain yeasts. we exami ... | 2010 | 21169426 |
| microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward escherichia coli o157:h7 during dry sausage ripening. | work examines the origin of bactericidal activity in mustard flour and explores the relative contribution from starter cultures, e. coli o157:h7 itself and other sources. bacteria can degrade naturally occurring glucosinolates in mustard and form isothiocyanates with antimicrobial activity. in the present work, 24 starter cultures (mostly from commercial mixtures) were screened for their capacity to decompose the glucosinolate, sinalbin. the most active pair, pediococcus pentosaceus um 121p and ... | 2010 | 21146240 |
| culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented aloreña green table olives. | aloreña table olives are naturally fermented traditional green olives with a denomination of protection (dop). the present study focused on aloreña table olives manufactured by small and medium enterprises (smes) from valle del guadalhorce (southern spain) under three different conditions (cold storage, and ambient temperature fermentations in small vats and in large fermentation tanks). the microbial load of brines during fermentation was studied by plate counting, and the microbial diversity w ... | 2010 | 21122933 |
| inoculants for ensiling low-dry matter corn crop: a midlactation cow perspective. | in many regions, optimum dry matter (dm) content of corn crop pre-ensilage cannot be ensured for management, agronomical and climatic reasons. under such conditions, corn crops are harvested at low dm, and are easily exposed to unfavourable fermentation pathways and plant spoilage and wastage. thus, it is a major question for dairy agriculturists whether certain microbial inoculants application to low-dm corn crop pre-ensilage affects silage quality and cow performance. the objective was to dete ... | 2010 | 21114546 |
| optimized culture conditions for bacteriocin production by pediococcus acidilactici lab 5 and its characterization. | a strain of pediococcus acidilactici lab 5 was isolated from vacuum-packed fermented meat product, in order to obtain a novel bacteriocin from food-grade organisms. optimized culture conditions for bacteriocin production in different media (viz., mrs, tge, tge + buffer, tge + tween 80, and tge + tween 80 + buffer) and at different temperatures and ph conditions were reported. tge + tween 80 + buffer medium was found to be most effective for bacteriocin production (about 2400 au/ml) by this strai ... | 2008 | 21086723 |
| the efficacy of lactic acid bacteria pediococcus acidilactici, lactose and formic acid as dietary supplements for turkeys. | a feeding trial was performed on 1400 big-6 turkey toms divided into experimental groups subject to the use of dietary supplements. the ain of this study was to evaluate the efficacy of the probiotic supplement bactocell, containing lactic acid bacteria pediococcus acidilactici, and lactose, administered to turkeys separately or in combination, as well as a formic acid supplement. the addition of the probiotic under test (lactic acid bacteria pediococcus acidilactici) to diets for turkeys contri ... | 2010 | 21077430 |
| new nanostructured electrochemical biosensors based on three-dimensional (3-mercaptopropyl)-trimethoxysilane network. | the design and characterization of a new nanostructured organic-inorganic hybrid material and its application to l-lactic acid determination are described. this material is based on the integration of the enzyme lactate oxidase (lox) and gold nanoparticles (aunps) into a sol-gel 3d polymeric network derived from (3-mercaptopropyl)-trimethoxysilane (mpts) previously formed onto a gold surface. mpts presents the advantage of forming a 3d polymeric network containing a large number of thiol tail gr ... | 2010 | 21072332 |
| study of the relationship between changes in lactic acid bacterial cell components and stimulation of il-12 production under salt-stressed conditions. | one hundred and seventeen strains of plant origin lactic acid bacteria were observed to have interleukin (il)-12 production-inducing activities using mouse peritoneal macrophages. pediococcus pentosaceus (kkm122) was chosen for its stable and strong il-12 production-inducing activity. there was no significant difference in il-12 activity induced by the kkm122 strain grown in culture conditions of 0% and 6% nacl. the cell wall components of cells grown in 6% salt condition, however, significantly ... | 2010 | 21071868 |
| identification of escherichia coli o157:h7 surrogate organisms to evaluate beef carcass intervention treatment efficacy. | we compared the survival of potential pathogen surrogates-meat-hygiene indicators (non-escherichia coli coliforms), biotype i e. coli, and lactic acid bacteria starter cultures-with survival of an e. coli o157:h7 (eco157:h7) inoculum in beef carcass intervention trials. survival of one lactic acid bacteria starter culture (bactoferm lhp dry [pediococcus acidilactici and pediococcus pentosaceus]), a five-isolate biotype i inoculum, and a five-isolate non-e. coli coliform inoculum, was compared wi ... | 2010 | 21067675 |
| species diversity and relative abundance of lactic acid bacteria in the milk of rhesus monkeys (macaca mulatta). | mother's milk is a source of bacteria that influences the development of the infant commensal gut microbiota. to date, the species diversity and relative abundance of lactic acid bacteria in the milk of non-human primates have not been described. | 2010 | 20946146 |
| differential adaptation of human gut microbiota to bariatric surgery-induced weight loss: links with metabolic and low-grade inflammation markers. | obesity alters gut microbiota ecology and associates with low-grade inflammation in humans. roux-en-y gastric bypass (rygb) surgery is one of the most efficient procedures for the treatment of morbid obesity resulting in drastic weight loss and improvement of metabolic and inflammatory status. we analyzed the impact of rygb on the modifications of gut microbiota and examined links with adaptations associated with this procedure. | 2010 | 20876719 |
| exploitation of acha (digitaria exiliis) and iburu (digitaria iburua) flours: chemical characterization and their use for sourdough fermentation. | this study aimed at characterizing the chemical and microbiological composition of acha (digitaria exiliis) and iburu (digitaria iburua) flours and at exploiting their potential for sourdough fermentation. both the flours had a gross composition similar to other cereals. as shown by two-dimensional electrophoresis analysis, acha flour had a higher number of prolamins with respect to iburu flour. the opposite was found for the number of glutelin spots. the concentration of total free amino acids ... | 2010 | 20832683 |
| heterologous production of pediocin pa-1 in lactobacillus reuteri. | the recombinant dna plr5cat_psab in which pediocin pa-1 structural and immunity genes (pedab) fused with the promoter and deduced signal sequence of an alpha-amylase gene from a bifidobacterial strain were inserted in plr5cat, an escherichia coli-lactobacilli shuttle vector was transferred to lactobacillus reuteri kctc 3679 and the transformant presented bacteriocin activity. the recombinant l. reuteri kctc 3679 transformed with the shortened plr5cat(s)_psab, where non-essential region for the l ... | 2010 | 20798585 |
| tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages. | lactic acid bacteria (lab) and enterococci were isolated immediately after stuffing (day 0), at the end of ripening (28th day) and at the end of storage (112th day) from dry fermented sausages produced by two different producers (k; r) in two diameters (4.5 and 7 cm) using either of two spice mixtures (p; h) and either of two starter cultures (pediococcus pentosaceus, c; lactobacillus curvatus+staphylococcus carnosus, f), resulting in a total of 16 different combinations. tyrosine-decarboxylase ... | 2010 | 20696534 |
| a real-time pcr assay for detection and quantification of 2-branched (1,3)-beta-d-glucan producing lactic acid bacteria in cider. | ropiness in natural cider is a relatively frequent alteration, mainly found after bottling, leading to consumer rejection. it is derived from the production of exopolysaccharides (eps) by some lactic acid bacteria most of which synthesize a 2-branched (1,3)-beta-d-glucan and belong to the genera pediococcus, lactobacillus and oenococcus. this polysaccharide synthesis is controlled by a single transmembrane glycosyltransferase (gtf). in this work, a method based on quantitative pcr (qpcr) and tar ... | 2010 | 20696488 |
| naturally occurring 2-substituted (1,3)-beta-d-glucan producing lactobacillus suebicus and pediococcus parvulus strains with potential utility in the production of functional foods. | we have isolated three lactic acid bacteria (lactobacillus suebicus cupv221, pediococcus parvulus cupv1 and p. parvulus cupv22) that produced high levels of 2-substituted (1,3)-beta-d-glucans which increased the viscosity of the growth media. the (1,3)-beta-d-glucan consisted of two main molecular species, with masses of approximately 10(7) and 10(4) da, whose proportions varied among the strains. the three strains survived exposure to saliva and simulated gastric conditions at ph 5, with p. par ... | 2010 | 20691585 |
| microorganisms associated with maari, a baobab seed fermented product. | a microbiological study was carried out on baobab fermented seeds (maari) obtained from 4 different production sites in burkina faso (mansila, toulfé, ouagadougou and gorgadji). a total of 390 representative isolates comprising 251 aerobic mesophilic bacteria (amb) and 139 lactic acid bacteria (lab) were isolated and identified to species level using a combination of pheno- and genotypic methods including conventional morphological analysis, carbohydrate fermentation profiling, rep-pcr ((gtg)(5) ... | 2010 | 20688411 |
| robustness of lactobacillus plantarum starters during daily propagation of wheat flour sourdough type i. | this study aimed at investigating the robustness of selected sourdough strains of lactobacillus plantarum. seven strains were singly used as sourdough type i starters under daily back-slopping propagation (ten days) using wheat flour. cell numbers of presumptive lactic acid bacteria varied slightly (median values of 9.13-9.46 log cfu g(-1)) between and within started sourdoughs, as well as the acidifying activity (median values of 1.24-1.33). after three days also the control sourdough (unstarte ... | 2010 | 20688231 |
| effects of microbial inoculants on corn silage fermentation, microbial contents, aerobic stability, and milk production under field conditions. | the present study aimed to investigate the effects of 2 corn silage inoculation strategies (homofermentative vs. heterofermentative inoculation) under field conditions and to monitor responses in silage variables over the feeding season from january to august. thirty-nine commercial dairy farms participated in the study. farms were randomly assigned to 1 of 3 treatments: control (nonactive carrier; chr. hansen a/s, hørsholm, denmark), lactisil (inoculation with 1 x 10(5)lactobacillus pentosus an ... | 2010 | 20655446 |
| diversity of lactic acid bacteria from hussuwa, a traditional african fermented sorghum food. | the diversity of lactic acid bacteria associated with hussuwa fermentation, a sudanese fermented sorghum food, was studied using a polyphasic taxonomical approach. predominant strains could be well characterised based on a combination of phenotypic tests and genotypic methods such as ardra, rep-pcr and rapd-pcr, as well as 16s rrna gene sequencing of representative strains. thus, the majority (128 of 220, 58.3%) of strains exhibited phenotypic properties typical of heterofermentative lactobacill ... | 2010 | 20630317 |
| community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome. | the lactic acid bacterial (lab) community dynamics of two wheat and two spelt sourdough fermentations that were daily back-slopped were monitored during a period of 10 days by hybridizing time-related rna samples, representing the metatranscriptome, to an lab functional gene microarray. to indicate the species present in each hybridized sample, annotation information for the 2,269 oligonucleotides on the microarray was used. the overall hybridization data revealed that after a transition phase o ... | 2010 | 20581179 |
| role of specific components from commercial inactive dry yeast winemaking preparations on the growth of wine lactic acid bacteria. | the role of specific components from inactive dry yeast preparations widely used in winemaking on the growth of three representative wine lactic acid bacteria (oenococcus oeni, lactobacillus hilgardii and pediococcus pentosaceus) has been studied. a pressure liquid extraction technique using solvents of different polarity was employed to obtain extracts with different chemical composition from the inactive dry yeast preparations. each of the extracts was assayed against the three lactic acid bac ... | 2010 | 20578762 |
| purification of bacterial genomic dna in less than 20 min using chelex-100 microwave: examples from strains of lactic acid bacteria isolated from soil samples. | we established a chelex 100-microwave method for the purification of bacterial genomic dna (gdna) in less than 20 min with high yield and good quality, useful for multiple purposes. it combines chelex 100, proteinase k, rnase a and heating in a microwave oven. the resulting gdna was used directly to identify bacterial species of the order lactobacillales by means of pcr amplification of their 16s rdna gene, isolated from sediments on the yucatan peninsula, mexico. this method produced gdna free ... | 2010 | 20556655 |
| pediococcus acidilactici isolated from the rumen of lambs with rumen acidosis, 16s rrna identification and sensibility to monensin and lasalocid. | a lactic-acid producing bacterium was isolated from the rumen of lambs with rumen acidosis. the cells were gram-positive, nonmotile, nonsporing, catalase negative spherical, 1.5-2.0 μm in diameter, and occur in pairs and tetrads. analysis of 16s ribosomal rna indicated that the rumen bacterium was a strain of pediococcus acidilactici with 99% of nucleotide homology. this bacterium was sensible to monensin and lasalocid at the unique dose tested of 300 ppm. the concentration of lactic acid and dm ... | 2011 | 20553885 |
| development and analysis of microbial characteristics of an acidulocomposting system for the treatment of garbage and cattle manure. | an acidulocomposting system for the treatment of cattle manure with little emission of ammonia gas was developed, and the structure of its microbial community was investigated by denaturing gradient gel electrophoresis (dgge) and clone library construction. an acidulocomposting apparatus (bc20, 20 l) was operated for 79 days to treat 2 kg (wet wt) of garbage per 1 or 2 days. on day 80 of operation, the substrate was changed from garbage to cattle manure (1 kg of beef cattle manure was added to t ... | 2010 | 20547374 |
| potential of pediococcus pentosaceus (l006) isolated from maize leaf to suppress fumonisin-producing fungal growth. | the present study was aimed at characterizing the ability of lactic acid bacteria isolated from maize to repress the growth of fumonisin-producing fungi. a total of 67 isolates were screened for their antifungal activity against fusarium proliferatum and fusarium verticillioides by using the overlay method. the most efficient antifungal isolate was identified as pediococcus pentosaceus (l006), on the basis of physiological and biochemical characterization and 16s rrna gene sequencing. production ... | 2010 | 20537273 |
| the chemical code of porcine enteric neurons and the number of enteric glial cells are altered by dietary probiotics. | the enteric nervous system (ens) contains chemically coded populations of neurons that serve specific functions for the control of the gastrointestinal tract. the ability of neurons to modify their chemical code in response to luminal changes has recently been discovered. it is possible that enteric neuronal plasticity may sustain the adaptability of the gut to changes in intestinal activity or injury, and that gut neurons may respond to an altered intestinal environment by changing their neurop ... | 2010 | 20524986 |
| production of indole by wine-associated microorganisms under oenological conditions. | a high concentration of indole has been linked to 'plastic-like' off-flavour in wines, predominantly in wines produced under sluggish fermentation conditions. the purpose of this study was to determine the ability of yeast and bacteria to form indole and whether tryptophan was required for indole accumulation during winemaking. wine-associated yeast and bacteria species (saccharomyces cerevisiae, saccharomyces bayanus, candida stellata, hanseniaspora uvarum, kluyveromyces thermoloterans, oenococ ... | 2010 | 20510789 |
| characterization of the properties of pediococcus parvulus for probiotic or protective culture use. | pediococcus parvulus 2.6 (previously pediococcus damnosus 2.6, here confirmed as p. parvulus by 16s dna sequencing) displayed antibacterial activity toward several bacterial species, including isolates found as contaminants in oats, herein genetically identified as bacillus cereus. no inhibition of listeria monocytogenes was found under the conditions used. antibacterial activity was retrieved after ammonium sulfate or acetone precipitation showed it to be peptide mediated. p. parvulus 2.6 has p ... | 2010 | 20501049 |
| susceptibility of meat starter cultures to antimicrobials used in food animals in canada. | lactic acid bacteria (lab) are extensively used in the food industry for fermentation processes. however, it is possible that these bacteria may serve as a reservoir for antibiotic resistance genes that can be transferred to pathogens, giving rise to public health concerns. animal operations that use antimicrobials as growth promotants have been linked to the origin of resistance due to the selective effect of low levels of antimicrobial used in this management strategy. the objective of this st ... | 2010 | 20501043 |
| inhibition of human immunodeficiency virus type 1 by lactic acid bacteria from human breastmilk. | human breastmilk provides a rich source of commensal lactic acid bacteria (lab) to the infant during breastfeeding and stimulates abundant growth and colonization of these bacteria at mucosal surfaces in the infant gastrointestinal tract. while conferring critical nutritional and immunologic support to the developing newborn, breastmilk also serves as a vehicle for human immunodeficiency virus type 1 (hiv-1) transmission from mother to child during breastfeeding. whether breastmilk lab confer pr ... | 2010 | 20491589 |
| some growth parameters and antimicrobial activity of a bacteriocin-producing strain pediococcus acidilactici 13. | some growth parameters and bacteriocin production by the strain pediococcus acidilactici 13, were screened in this study. the inhibitor substance produced by this strain showed strong antimicrobial activity at 204,800 au/ml (activity units/ml) against the gram positive food borne pathogen, listeria monocytogenes, when the incubation temperature was 37 degrees c and the initial ph of the medium, tge (trypton glucose yeast extract), was 6.0. the bacteriocin-producing strain had considerable resist ... | 2010 | 20483184 |
| lactic acid bacteria colonization and clinical outcome after probiotic supplementation in conventionally treated bacterial vaginosis and vulvovaginal candidiasis. | this randomized double-blind placebo controlled study assessed the vaginal colonization of lactic acid bacteria and clinical outcome. vaginal capsules containing l gasseri ln40, lactobacillus fermentum ln99, l. casei subsp. rhamnosus ln113 and p. acidilactici ln23, or placebos were administered for five days to 95 women after conventional treatment of bacterial vaginosis and/or vulvovaginal candidiasis. vulvovaginal examinations and vaginal samplings were performed before and after administratio ... | 2010 | 20472091 |
| probiotic properties of non-conventional lactic acid bacteria: immunomodulation by oenococcus oeni. | the widely used probiotic bacteria belong to the genera lactobacillus and bifidobacterium and have in most cases been isolated from the human gastrointestinal tract. however, other "less conventional" bacteria, from allochthonous or extremophilic origin, sharing similar structural or functional features, may also confer specific health benefits to a host. firstly, we explored the in vitro immuno-modulatory or immune-stimulatory activities of 25 wine lactic acid bacteria belonging to oenococcus o ... | 2010 | 20452078 |
| structural analysis and biomedical applications of dextran produced by a new isolate pediococcus pentosaceus screened from biodiversity hot spot assam. | dextran produced by a natural isolate of pediococcus pentosaceus, screened from assam, in the northeastern region of india, was estimated, purified, structure characterised and functionality analysed. the dextran concentration in the cell free supernatant of the isolate p. pentosaceus was 10.2mg/ml. ft-ir analysis revealed the hydroxyl and carboxyl functional groups present in the dextran. (1)h nmr and (13)c nmr spectral data revealed that the dextran has a linear backbone of alpha-(1-->6) linke ... | 2010 | 20444595 |
| screening and selection of 2-branched (1,3)-beta-d-glucan producing lactic acid bacteria and exopolysaccharide characterization. | the ability to produce a 2-branched (1,3)-beta-d-glucan was screened in 147 lactic acid bacteria strains recovered from cider. among them, 32 identified as pediococcus parvulus exhibited a ropy character and were pcr positive for the presence of the gtf gene, related to the synthesis of the beta-glucan. half of the strains produced more than 100 mg l(-1) of exopolysaccharide (eps). (1)h nmr spectra of the crude epss were identical to that previously described for p. parvulus 2.6, indicating that ... | 2010 | 20423154 |
| microbiological studies of ethnic meat products of the eastern himalayas. | native microorganisms from some ethnic meat products of the eastern himalayas such as lang kargyong, yak kargyong, faak kargyong, lang satchu, yak satchu and suka ko masu were isolated and characterized. the bacterial isolates included lactobacillus sake, lactobacillus curvatus, lactobacillus divergens, lactobacillus carnis, lactobacillus sanfrancisco, lactobacillus plantarum, lactobacillus casei, lactobacillus brevis, enterococcus faecium, leuconostoc mesenteroides, pediococcus pentosaceous, ba ... | 2010 | 20416835 |
| phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "alheira", a traditional fermented sausage produced in portugal. | the aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacteria (lab) isolated from "alheira", a fermented sausage produced in portugal. lab were identified to genus and species level by phenotypic characteristics, using genus or species-specific primers and sequencing of the gene encoding 16s rrna. two-hundred and eighty-three isolates were grouped into 14 species. lactobacillus plantarum was isolated from all sausages and enterococcusfaecalis from most of ... | 2009 | 20416703 |
| biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening. | sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated k and r), two starter cultures (pediococcus pentosaceus, c; lactobacillus curvatus+staphylococcus carnosus, f), two spicing mixtures (h; p) and two casing diameters (4.5cm, t; 7cm, w), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15 degrees c and relative humidity of 70% between days 28 and 112). tyramine and putrescine content (y, ... | 2009 | 20416663 |
| culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation. | mezcal is an alcoholic beverage obtained from the distillation of fermented juices of cooked agave spp. plant stalks (agave must), and each region in mexico with denomination of origin uses defined agave species to prepare mezcal with unique organoleptic characteristics. during fermentation to produce mezcal in the state of tamaulipas, not only alcohol-producing yeasts are involved, but also a lactic acid bacterial community that has not been characterized yet. in order to address this lack of k ... | 2010 | 20383505 |
| quorum sensing in sourdough lactobacillus plantarum dc400: induction of plantaricin a (plna) under co-cultivation with other lactic acid bacteria and effect of plna on bacterial and caco-2 cells. | this work aimed at showing the effect of pheromone plantaricin a (plna) by lactobacillus plantarum dc400 towards other sourdough lactic acid bacteria and the potential of plna to protect the function of the human intestinal barrier. growth and survival of sourdough lactic acid bacteria were differently affected by co-cultivation with l. plantarum dc400. compared to mono-cultures, lactobacillus sanfranciscensis dppma174 and pediococcus pentosaceus 2xa3 showed growth inhibition and decreased viabi ... | 2010 | 20354993 |
| the effect of pediococcus acidilactici on the gut microbiota and immune status of on-growing red tilapia (oreochromis niloticus). | aim: to assess pediococcus acidilactici as a dietary supplement for on-growing red tilapia (oreochromis niloticus). methods and results: tilapia were fed either a control diet or control diet supplemented with ped. acidilactici at 10(7) cfu g(-1) for 32 days. ped. acidilactici colonized the intestinal tract and significantly affected the intestinal microbial communities. pcr-dgge revealed direct antagonism of gastric ped. acidilactici with an endogenous uncultured bacterium during a period of re ... | 2010 | 20353430 |
| use of the yeast pichia pastoris as an expression host for secretion of enterocin l50, a leaderless two-peptide (l50a and l50b) bacteriocin from enterococcus faecium l50. | in this work, we report the expression and secretion of the leaderless two-peptide (entl50a and entl50b) bacteriocin enterocin l50 from enterococcus faecium l50 by the methylotrophic yeast pichia pastoris x-33. the bacteriocin structural genes entl50a and entl50b were fused to the saccharomyces cerevisiae gene region encoding the mating pheromone alpha-factor 1 secretion signal (mfalpha1(s)) and cloned, separately and together (entl50ab), into the p. pastoris expression and secretion vector ppic ... | 2010 | 20348300 |
| the effects of lactobacillus buchneri with or without a homolactic bacterium on the fermentation and aerobic stability of corn silages made at different locations. | whole-plant corn (31 to 39% dry matter) from several locations was chopped, treated with nothing (u), lactobacillus buchneri 40788 (4 x 10(5) cfu/g; lb), or l. buchneri (4 x 10(5) cfu/g) and pediococcus pentosaceus (1 x 10(5) cfu/g; lbpp), and packed into quadruplicate 20-l silos to determine their effects on silage fermentation and aerobic stability after 120 d of storage. the experiment was a randomized complete block design with main effects of treatment (t), block (location; l), and t x l in ... | 2010 | 20338439 |
| gene cloning, expression, and characterization of phenolic acid decarboxylase from lactobacillus brevis rm84. | phenolic acid decarboxylase (pad) catalyzes the synthesis of vinyl phenols from hydroxycinnamic acids. the gene encoding pad from lactobacillus brevis was cloned and expressed as a fusion protein in escherichia coli. the recombinant pad enzyme is a heat-labile enzyme that functions optimally at 22 degrees c and ph 6.0. the purified enzyme did not show thermostability at temperatures above 22 degrees c. l. brevis pad is able to decarboxylate exclusively the hydroxycinnamic acids, such as p-coumar ... | 2010 | 20333439 |
| coculture with specific bacteria enhances survival of lactobacillus plantarum nc8, an autoinducer-regulated bacteriocin producer, in olive fermentations. | bacteriocin production in lactobacillus plantarum nc8 is activated by coculture with specific bacteriocin production-inducing bacterial strains. the system is further regulated by a three-component regulatory system involving a specific autoinducer peptide (plnc8if). we have used l. plantarum nc8 as a starter culture in spanish-style green olive fermentations and examined the influence of coculturing in its survival. we found that l. plantarum nc8 greatly enhanced its growth and survival in the ... | 2010 | 20227607 |
| control of escherichia coli o157:h7 in corn silage with or without various inoculants: efficacy and mode of action. | this study aimed to evaluate the effectiveness of 3 commercial bacterial inoculants at controlling escherichia coli o157:h7 in corn silages during ensiling and feedout phases of silage production. a second objective was to determine whether the inoculants exhibited and transferred antibacterial activity against e. coli o157:h7 to the silages. chopped corn forage was ensiled after treatment with the following: distilled water (control); 5 x 10(5) cfu/g of e. coli o157:h7 (ec); ec and 1 x 10(6) cf ... | 2010 | 20172231 |
| identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of thailand. | plaa-som is a thai fermented fish product for which whole fish or fish fillets are fermented with either cooked rice or steamed sticky rice, salt, and garlic. a total of 762 lactic acid bacteria (lab) were isolated during plaa-som fermentation by culture on caco(3)-mrs agar plates. they were screened and grouped by amplified ribosomal dna restriction analysis (ardra), giving six groups that were identified by ribosomal dna sequencing as lactococcus garvieae, streptococcus bovis, weissella cibari ... | 2010 | 20167386 |
| pediococcus pentosaceus sn26 inhibits ige production and the occurrence of ovalbumin-induced allergic diarrhea in mice. | we investigated the anti-allergic effect of a new strain (pediococcus pentosaceus sn26, the sn26 strain) among 59 strains isolated from japanese fermented vegetable pickles, the sunki pickle. the sn26 strain increased th1 type cytokine (il-12 and ifn-gamma) production of peyer's patch (pp) cells in balb/c mice, improved the th1/th2 balance, and inhibited ige production of splenocytes of ovalbumin (ova)-induced allergic diarrheic mice. next we demonstrated, by neutralizing il-12 and ifn-gamma, th ... | 2010 | 20139622 |
| efficacy of lactic acid bacteria (lab) supplement in management of constipation among nursing home residents. | constipation is a significant problem in the elderly, specifically nursing home and/or extended-care facility residents are reported to suffer from constipation. lactic acid bacteria (lab) are beneficial probiotic organisms that contribute to improved nutrition, microbial balance, and immuno-enhancement of the intestinal tract, as well as diarrhea and constipation effect. the objective of this study was to investigate the efficacy of this lab supplement in the management of nursing home resident ... | 2010 | 20137076 |
| effects of a probiotic intervention in acute canine gastroenteritis--a controlled clinical trial. | to evaluate the effect of a probiotic product in acute self-limiting gastroenteritis in dogs. | 2010 | 20137007 |
| assessment of potential probiotic- and starter properties of pediococcus spp. isolated from turkish-type fermented sausages (sucuk). | in this study, the metabolic activities of five strains of amount of pediococcus spp. in terms of the quantities they produced of lactic acid, hydrogen peroxide, exopolysaccharides and proteolytic activity were determined. lactic acid levels produced by these strains were found to be in the range of 2.5-5.6 mg/ml. all strains produced hydrogen peroxide. the p. pentosaceus z13p strain produced the maximum amount (0.25 mg/ml) of proteolytic activity. exopolysaccharide (eps) production by the pedio ... | 2010 | 20134248 |
| characterisation and transferability of antibiotic resistance genes from lactic acid bacteria isolated from irish pork and beef abattoirs. | lactic acid bacteria isolated from irish pork and beef abattoirs were analysed for their susceptibility to antimicrobials. thirty-seven isolates (12 enterococci, 10 lactobacilli, 8 streptococci, 3 lactococci, 2 leuconostoc, and 2 pediococci) were examined for phenotypic resistance using the e-test and their minimum inhibitory concentration to a panel of six antibiotics (ampicillin, chloramphenicol, erythromycin, streptomycin, tetracycline, and vancomycin) was recorded. the corresponding genetic ... | 2010 | 20074643 |
| study of the physicochemical and biological stability of pediocin pa-1 in the upper gastrointestinal tract conditions using a dynamic in vitro model. | to evaluate the survival of pediococcus acidilactici ul5 and its ability to produce pediocin pa-1 during transit in an artificial gastrointestinal tract (git). to investigate the physicochemical and biological stability of purified pediocin pa-1 under git conditions. | 2010 | 20059619 |
| increased inactivation of exopolysaccharide-producing pediococcus parvulus in apple juice by combined treatment with enterocin as-48 and high-intensity pulsed electric field. | the cyclic peptide bacteriocin enterocin as-48 was tested (at final concentrations of 0.175, 0.613, and 1.05 au/ml) against the exopolysaccharide-producing cider spoilage strain pediococcus parvulus 48 in apple juice in combination with high-intensity pulsed electric field (hipef) treatment (35 kv/cm and 150 hz for 4 mus and bipolar mode). the effect of the combined treatments was studied by surface response methodology, with as-48 concentration and hipef treatment time as process variables. a b ... | 2010 | 20051202 |
| effect of probiotic pediococcus acidilactici on antioxidant defences and oxidative stress of litopenaeus stylirostris under vibrio nigripulchritudo challenge. | antioxidant defences and induced oxidative stress tissue damage of the blue shrimp litopenaeus stylirostris, under challenge with vibrio nigripulchritudo, were investigated for a 72-h period. for this purpose, l. stylirostris were first infected by immersion with pathogenic v. nigripulchritudo strain sfn1 and then antioxidant defences: superoxide dismutase (sod), catalase (cat), glutathione peroxidase (gpx), total antioxidant status (tas), glutathiones and induced tissue damage (mda and carbonyl ... | 2010 | 20045735 |
| sco3900, co-transcripted with three downstream genes, is involved in the differentiation of streptomyces coelicolor. | sco3900, a putative target gene of the developmental regulator whii of streptomyces coelicolor, encodes a protein similar to padr from pediococcus pentosaceus. the sco3900 disruption mutant exhibited a bald phenotype with sparse aerial hyphae. however, a single copy of sco3900 under the control of its native promoter could not complement the mutant phenotype. a fragment containing sco3900 and its downstream three genes completely restored the mutant phenotype to the wild-type. these suggested th ... | 2010 | 20012957 |
| pelagic fish hydrolysates as peptones for bacterial culture media. | for several years in the quebec fisheries' industry, landings of pelagic fish have been calculated at over 4000 tons. these under-exploited species, rich in lipids and proteins, could be used in valuable new products. in the present study, hydrolysates of mackerel and herring were produced and utilized as sources of peptones in the formulation of new bacterial culture media. the molecular weight distribution analysis showed that molecules present in the hydrolysates were lower than 1300 da for h ... | 2009 | 19940932 |
| association of beta-glucan endogenous production with increased stress tolerance of intestinal lactobacilli. | the exopolysaccharide beta-glucan has been reported to be associated with many health-promoting and prebiotic properties. the membrane-associated glycosyltransferase enzyme (encoded by the gtf gene), responsible for microbial beta-glucan production, catalyzes the conversion of sugar nucleotides into beta-glucan. in this study, the gtf gene from pediococcus parvulus 2.6 was heterologously expressed in lactobacillus paracasei nfbc 338. when grown in the presence of glucose (7%, wt/vol), the recomb ... | 2010 | 19933353 |
| genotypic diversity of lactic acid bacteria isolated from african traditional alkaline-fermented foods. | to identify and compare lactic acid bacteria (lab) isolated from alkaline fermentations of cassava (manihot esculenta crantz) leaves, roselle (hibiscus sabdariffa) and african locust bean (parkia biglobosa) seeds for production of, respectively, ntoba mbodi, bikalga and soumbala. | 2010 | 19895650 |
| pediocin production in milk by pediococcus acidilactici in co-culture with streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus. | the production of pediocin in milk by pediococcus acidilactici was evaluated in co-culture with the dairy fermentation cultures streptococcus thermophilus and lactobacillus delbrueckii ssp. bulgaricus. the cultures were tested singly and in different combinations in milk (0 or 2% fat content) during incubation at 40 degrees c for up to 10 h. cell-free milk samples taken every 60 min were tested for bacteriocin activity against listeria monocytogenes. pediocin activity was not detectable when p. ... | 2010 | 19844751 |
| development of a pcr assay for the strain-specific identification of probiotic strain lactobacillus paracasei impc2.1. | recent investigations clearly indicate that the probiotic bacterium lactobacillus paracasei impc2.1 can be incorporated into vegetables to obtain innovative probiotic foods whose marketing has been authorized by the italian ministry of health. in this study, strain impc2.1 was characterized at a molecular level in order to define its taxonomic position and to develop a pcr test for strain-specific identification. molecular methods, such as 16s rrna gene sequencing and multiplex pcr, have provide ... | 2009 | 19833402 |
| lethality of home-style dehydrator processes against escherichia coli o157:h7 and salmonella serovars in the manufacture of ground-and-formed beef jerky and the potential for using a pathogen surrogate in process validation. | ground-and-formed beef jerky can be made easily at home with ground beef and kits that include spice, cure, and jerky-forming equipment. ground beef poses inherent risks of illness due to escherichia coli o157:h7 and salmonella contamination, making adequate pathogen lethality important in jerky manufacturing. we evaluated the effectiveness of drying regimes at eliminating e. coli o157:h7 and salmonella in seasoned ground-and-formed beef jerky manufactured with three home-style dehydrators and o ... | 2009 | 19833027 |
| genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal bitto pdo cheese. | bitto of valchiavenna, an artisanal italian cheese produced without the addition of any starter cultures, has been attributed a protected designation origin (pdo) cheese, but the strain composition of the natural microbial population colonizing this traditional dairy product is still unknown. to obtain preliminary information on the non starter lactic acid bacteria involved in its ripening, a total of 136 nslab isolates, randomly selected from mrs and m17 agar plates, were collected from three d ... | 2009 | 19810037 |
| evaluation of lactic acid bacteria for sourdough fermentation of amaranth. | spontaneous fermented sourdoughs prepared from five amaranth flours were investigated for the presence of lactic acid bacteria predominating the autochthonous microbiota and thus may be suitable as starter cultures. the doughs were fermented with daily back-slopping on a laboratory scale at 30 degrees c for 10 days. each day, ph-values and total titratable acidity degrees were determined and samples were analyzed for lactic acid bacteria and yeasts by cultural methods. the identity of the strain ... | 2009 | 19783060 |
| pediocin a improves growth performance of broilers challenged with clostridium perfringens. | the aim of this study was to investigate the efficacy of the anticlostridial pediocin a from pediococcus pentosaceus fbb61 to contain negative effects associated to clostridium proliferation in broilers, through 2 subsequent investigations. in the first study, 36 ross 508 broilers were divided into 3 groups and fed for 21 d as follows: the control diet (ctr), the control diet supplemented with supernatant filtrate of a culture of p. pentosaceus fbb61-2 (bac-, isogenic mutant nonproducing pedioci ... | 2009 | 19762869 |
| the development of lactic acid bacteria and lactobacillus buchneri and their effects on the fermentation of alfalfa silage. | this study was conducted to document the development of populations of lactic acid bacteria (lab) and lactobacillus buchneri in alfalfa silage treated with various inoculants. wilted and chopped alfalfa (45% dry matter) was treated with 1) distilled water (untreated, u), 2) lactobacillus buchneri 40788 (4 x 10(5) cfu/g; lb), or 3) l. buchneri 40788 (4 x 10(5) cfu/g) and pediococcus pentosaceus (1 x 10(5) cfu/g; lbpp). forages were packed into triplicate vacuum-sealed, nylon-polyethylene bags per ... | 2009 | 19762819 |
| rich nutrition from the poorest - cereal fermentations in africa and asia. | cereal fermentations in africa and asia involve mainly the processing of maize, rice, sorghum and the millets. lactic acid bacteria (lactobacillus, pediococcus), enterobacter spp., yeasts (candida, debaryomyces, endomycopsis, hansenula, pichia, saccharomyces and trichosporon spp.) and filamentous fungi (amylomyces, aspergillus, mucor, and rhizopus spp.) contribute to desirable modifications of taste, flavour, acidity, digestibility, and texture in non-alcoholic beverages (e.g., uji, and ben-saal ... | 2009 | 19747601 |
| susceptibility of pediococcus isolates to antimicrobial compounds in relation to hop-resistance and beer-spoilage. | though important in the context of food microbiology and as potential pathogens in immuno-compromised humans, bacterial isolates belonging to the genus pediococcus are best known for their association with contamination of ethanol fermentation processes (beer, wine, or fuel ethanol). use of antimicrobial compounds (e.g., hop-compounds, penicillin) by some industries to combat pediococcus contaminants is long-standing, yet knowledge about the resistance of pediococci to antimicrobial agents is mi ... | 2009 | 19735560 |
| assessment of cell surface properties and adhesion potential of selected probiotic strains. | to evaluate the physicochemical cell surface and adhesive properties of selected probiotic strains for human use. | 2009 | 19725886 |
| yield and chemical composition of fractions from fermented shrimp biowaste. | chemical composition of chitinous residue and fermentation liquor fractions, obtained from fermented shrimp biowaste, was evaluated in order to explore their potential for further utilization. lyophilization of the liquor fraction obtained after fermentation resulted in a powder rich in both protein (30%) and carotenoids (217.18 +/- 2.89 microg/g). the yield of chitinous residue was 44% (w/w) whereas the yield of lyophilized powder was >25% (w/v). about 69% of total carotenoids were recovered by ... | 2010 | 19723823 |
| antagonistic activity of spent culture supernatants of lactic acid bacteria against helicobacter pylori growth and infection in human gastric epithelial ags cells. | we investigated the bactericidal activity and exclusion effect of 10 strains of lactic acid bacteria (lab) isolated from different commercial food products and infant feces against helicobacter pylori (h. pylori) in human gastric epithelial ags cells. antagonistic activity of spent culture supernatants (scs) from lab (lab-scs) was tested, and the content of organic acids in scs was analyzed with high-performance liquid chromatography (hplc). in addition, the bactericidal activities of lab-scs we ... | 2009 | 19723205 |
| importance of tetrahydroiso alpha-acids to the microbiological stability of beer. | while beer provides a very stable microbiological environment, a few niche microorganisms are capable of growth in malt, wort, and beer. the production of off-flavors and development of turbidity in the packaged product are due to the growth and metabolic activity of wild yeast, certain lactic acid bacteria (lab) and anaerobic gram-negative bacteria. beer also contains bitter hop compounds, which are toxic to gram-positive and gram-negative bacteria, and contribute to preventing the spoilage of ... | 2009 | 19714985 |
| temporal stability analysis of the microbiota in human feces by denaturing gradient gel electrophoresis using universal and group-specific 16s rrna gene primers. | according to the current insights, the predominant bacterial community in human feces is considered to be stable and unique for each individual over a prolonged period of time. in this study, the temporal stability of both the predominant population and a number of specific subpopulations of the fecal microbiota of four healthy volunteers was monitored for 6-12 weeks. for this purpose, a combination of different universal (v(3) and v(6)-v(8)) and genus- or group-specific (targeting the bacteroid ... | 2004 | 19712312 |
| identification of lactic acid bacteria isolated from tarhana, a traditional turkish fermented food. | tarhana is a traditional fermented product produced from a mixture of spontaneously fermented yogurt and wheat flour in turkey. the aims of the present study were to enumerate and identify for the first time by molecular biology-based methods predominant lactic acid bacteria (lab) isolated during processing of tarhana. samples were collected from eight different regions of turkey. in order to explore the relationship between raw material and the microbiology of tarhana, yogurt and wheat flour we ... | 2009 | 19703719 |
| diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of taiwan. | fu-tsai and suan-tsai are spontaneously fermented mustard products traditionally prepared by the hakka tribe of taiwan. we chose 5 different processing stages of these products for analysis of the microbial community of lactic acid bacteria (lab) by 16s rrna gene sequencing. from 500 lab isolates we identified 119 representative strains belonging to 5 genera and 18 species, including enterococcus (1 species), lactobacillus (11 species), leuconostoc (3 species), pediococcus (1 species), and weiss ... | 2009 | 19700215 |
| polyphasic taxonomic studies of lactic acid bacteria associated with tunisian fermented meat based on the heterogeneity of the 16s-23s rrna gene intergenic spacer region. | the objective of this work was to investigate the structure and diversity of lactic acid bacteria (lab) communities in traditionally fermented meat collected from different areas of tunisia. a polyphasic study, which involves phenotypic tests and ribosomal dna-based techniques, was used to identify gram-positive and catalase-negative isolates. pcr amplification of the 16s-23s rdna isr of 102 isolates and other reference lab strains gave (1) one type of rrn operon (m-isr) for lactococci, (2) two ... | 2009 | 19669730 |
| biodiversity of lactic acid bacteria in french wheat sourdough as determined by molecular characterization using species-specific pcr. | the lactic acid microflora of nine traditional wheat sourdoughs from the midi-pyrénées area (south western france) was previously isolated and preliminary characterized using conventional morphological and biochemical analysis. however, such phenotypic methods alone are not always reliable and have a low taxonomic resolution for identification of lactic acid bacteria species. in the present study, a total of 290 lab isolates were identified by pcr amplification using different sets of specific p ... | 2009 | 19651455 |
| [lactic acid bacteria diversity in fermented cabbage estimated by culture-dependent and-independent methods]. | to study the diversity of lactic acid bacteria (lab) and dominant lab in fermented cabbage. | 2009 | 19623964 |
| validation of ground-and-formed beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates. | beef jerky has been linked to multiple outbreaks of salmonellosis and escherichia coli o157:h7 infection over the past 40 years. with increasing government scrutiny of jerky-making process lethality, a simple method by which processors can easily validate the lethality of their ground-and-formed beef jerky process against salmonella' and e. coli o157:h7 is greatly needed. previous research with whole-muscle beef jerky indicated that commercial lactic acid bacteria (lab) may be more heat resistan ... | 2009 | 19610334 |
| in vivo study on the effectiveness of pediocin pa-1 and pediococcus acidilactici ul5 at inhibiting listeria monocytogenes. | the anti-listerial effect of pediocin pa-1 and its producing strain, pediococcus acidilactici ul5, was investigated in vivo using an icr mouse model. the effect of intra-gastric administration of a single dose of p. acidilactici ul5 (4 x 10(10) cfu/animal) on the propagation of listeria monocytogenes lsd348 in intestine, liver and spleen was negligible. p. acidilactici ul5 did not appear competitive with the mouse intestinal flora and was not detectable in fecal samples collected two days after ... | 2009 | 19541383 |
| lactic acid bacteria as reducing and capping agent for the fast and efficient production of silver nanoparticles. | there is a growing demand for silver-based biocides, including both ionic silver forms and metallic nanosilver. the use of metallic nanosilver, typically chemically produced, faces challenges including particle agglomeration, high costs, and upscaling difficulties . additionally, there exists a need for the development of a more eco-friendly production of nanosilver. in this study, gram-positive and gram-negative bacteria were utilized in the non-enzymatic production of silver nanoparticles via ... | 2009 | 19488750 |
| inactivation of oenological lactic acid bacteria (lactobacillus hilgardii and pediococcus pentosaceus) by wine phenolic compounds. | to investigate the inactivation properties of different classes of phenolic compounds present in wine against two wine isolates of lactobacillus hilgardii and pediococcus pentosaceus, and to explore their inactivation mechanism. | 2009 | 19486417 |
| screening, selection and characterization of phytic acid degrading lactic acid bacteria from chicken intestine. | this study was undertaken to screen and select potent phytate degrading lactic acid bacteria and to evaluate their additional characteristic features. forty lactic acid bacterial strains were isolated from different sources and screened for their ability to degrade myo-inositol hexaphosphate or ip(6) by cobalt chloride staining (plate assay) method, using calcium or sodium salt of phytic acid as substrate. all the forty isolates were able to degrade calcium phytate. however, only two pediococcus ... | 2009 | 19481282 |
| probiotic properties of the 2-substituted (1,3)-beta-d-glucan-producing bacterium pediococcus parvulus 2.6. | exopolysaccharides have prebiotic potential and contribute to the rheology and texture of fermented foods. here we have analyzed the in vitro bioavailability and immunomodulatory properties of the 2-substituted (1,3)-beta-d-glucan-producing bacterium pediococcus parvulus 2.6. it resists gastrointestinal stress, adheres to caco-2 cells, and induces the production of inflammation-related cytokines by polarized macrophages. | 2009 | 19465528 |
| evaluation of a facile method of template dna preparation for pcr-based detection and typing of lactic acid bacteria. | the objective of our investigation was to develop a convenient and reliable method of generating template dna for routine pcr-based detection and typing of lactic acid bacteria (lab). template dna extracted from lactobacillus, lactococcus, pediococcus and leuconostoc using a combination of urea, sds and naoh yielded amplicons of expected size in pcr with genus-specific primers. apart from lab, the proposed method could also be adopted to generate pcr-compatible template dna from a number of gram ... | 2009 | 19465247 |