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enhancement of γ-aminobutyric acid (gaba) in nham (thai fermented pork sausage) using starter cultures of lactobacillus namurensis nh2 and pediococcus pentosaceus hn8.the aim was to produce nham that was enriched with γ-aminobutyric acid (gaba); therefore two gaba producing lactic acid bacteria (pediococcus pentosaceus hn8 and lactobacillus namurensis nh2) were used as starter cultures. by using the central composite design (ccd) we showed that addition of 0.5% monosodium glutamate (msg) together with an inoculum size of roughly 6logcfu/g of each of the two strains produced a maximal amounts of gaba (4051 mg/kg) in the 'gaba nham' product. this was higher tha ...201324135673
identification of thermo tolerant lactic acid bacteria isolated from silage prepared in the hot and humid climate of southwestern japan.to develop high-quality silage starters adapted to hot and humid weather, 12 lab isolates from silage produced in kyushu and okinawa, japan were characterized based on their morphological features, growth curves and sugar utilization. in addition, the nucleotide sequences of the v2-v3 region of their 16s rrna genes and the 16s-23s rrna intergenic spacer (its) regions were determined. the isolates were also subjected to rapd-pcr analysis, dna-dna hybridization, g+c content analysis and immuno-ide ...201324130959
proteolytic characterisation in grass carp sausage inoculated with lactobacillus plantarum and pediococcus pentosaceus.the proteolysis in grass carp sausages inoculated with lactobacillus plantarum zy40 and pediococcus pentosaceus gy23 was investigated. as fermentation progressed, sarcoplasmic and myofibrillar proteins in both sausages were obviously degraded, and the proteolytic process was more intense in sausages inoculated with p. pentosaceus gy23. the increases in α-amino nitrogen, trichloroacetic acid (tca)-soluble peptides and free amino acids were also detected in both sausages. the differences in α-amin ...201424128554
novel dextran from pediococcus pentosaceus crag3 isolated from fermented cucumber with anti-cancer properties.the porous branched dextran of molecular mass 2.93 × 10(5) da with 50% overall yield (4.5mg/ml) was produced from pediococcus pentosaceus crag3 (genbank id: jx679020), a novel isolate from fermented cucumber. it contained glucose monomers linked through 75% α-(1,6) linkage with 25% (α-1,3) branching as displayed by spectroscopic analysis. the peak analysis showed α-(1,3) branching after every five glucose units of main chain. in vitro cytotoxicity analysis of dextran displayed anti-cancer activi ...201324095664
enzymatic conversion of d-galactose to d-tagatose: cloning, overexpression and characterization of l-arabinose isomerase from pediococcus pentosaceus pc-5.the gene encoding l-arabinose isomerase from food-grade strain pediococcus pentosaceus pc-5 was cloned and overexpressed in escherichia coli. the recombinant protein was purified and characterized. it was optimally active at 50 °c and ph 6.0. furthermore, this enzyme exhibited a weak requirement for metallic ions for its maximal activity evaluated at 0.6 mm mn(2+) or 0.8 mm co(2+). interestingly, this enzyme was distinguished from other l-ais, it could not use l-arabinose as its substrate. in ad ...201623948501
diet supplementation of pediococcus pentosaceus in cobia (rachycentron canadum) enhances growth rate, respiratory burst and resistance against photobacteriosis.cobia (rachycentron canadum) is an economically important fish species for aquaculture in tropical and sub-tropical areas. cobia aquaculture industry has severely damaged due to photobacteriosis caused by photobacterium damselae subsp. piscicida (pdp), especially in taiwan. antibiotics and vaccines have been applied to control pdp infection, but the efficacy has been inconsistent. one species of lactic acid bacteria, pediococcus pentosaceus strain 4012 (lab 4012), was isolated from the intestine ...201323916590
effects of processing and storage on pediococcus pentosaceus sb83 in vaginal formulations: lyophilized powder and tablets.vaginal probiotics have an important role in preventing the colonization of the vagina by pathogens. this study aimed to investigate different formulations with pediococcus pentosaceus sb83 (lyophilized powder and tablets with and without retarding polymer) in order to verify its stability and antilisterial activity after manufacture and during storage. the bacteriocinogenic activity of p. pentosaceus sb83 against listeria monocytogenes was evaluated in simulated vaginal fluid. suspension of ped ...201323844367
effects of 8 chemical and bacterial additives on the quality of corn silage.this project aimed to evaluate the effects 8 additives on the fermentation, dry matter (dm) losses, nutritive value, and aerobic stability of corn silage. corn forage harvested at 31% dm was chopped (10mm) and treated with (1) deionized water (control); (2) buchneri 500 (buc; 1×10(5) cfu/g of pediococcus pentosaceus 12455 and 4×10(5) cfu/g of lactobacillus buchneri 40788; lallemand animal nutrition, milwaukee, wi); (3) sodium benzoate (ben; 0.1% of fresh forage); (4) silage savor acid mixture (s ...201323810597
effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread.the effect of supplementing wheat flour at a level of 15% with lupine (lupinus angustifolius l.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. the use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively) ...201323763660
bacteriocin activity against various pathogens produced by pediococcus pentosaceus vj13 isolated from idly batter.bacteriocins, an antimicrobial peptide, is known to have wide spectrum antimicrobial activity against various pathogens. because they are easily digested in the intestine, they are considered as safe and are widely used as food preservatives. hence their purification and characterization have attracted considerable attraction, especially for those having activity against human pathogens. in this study, the bacteriocin produced by pediococcus pentosaceus vj13 was precipitated with cold acetone an ...201323754544
putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider.the aim of this work was to study the production of biogenic amines and particularly putrescine in lactic acid bacteria (lab) related to wine and cider. we applied an analytical protocol that involves the use of pcr and tlc techniques to determine the production of putrescine from different precursors. moreover, we also studied the ability of the lactobacillus and pediococcus tested to produce histamine and tyramine. the results showed that the majority of the lactobacillus brevis analyzed harbo ...201323685467
determination of the mode of action of enterolysin a, produced by enterococcus faecalis b9510.the current study aimed to visualize the damage caused by enterolysin a to the cells of sensitive strains and to find out cleavage site within the peptidoglycan moiety of bacterial cell walls.201323639072
evaluation of characteristics of pediococcus spp. to be used as a vaginal probiotic.the aim of our research was to select, identify and characterize an isolate of lactic acid bacteria to be considered as a vaginal probiotic.201323611355
microbial diversity and dynamics of microbial communities during back-slop soaking of soybeans as determined by pcr-dgge and molecular cloning.tempe is a traditional fermented food in indonesia. the manufacture process is quite complex, which comprises two stages, preparatory soaking of soybeans and fungal solid state fermentation. daily addition of previous soak water (back-slopping) during the soybean soaking step is considered to be crucial in the manufacture of high quality tempe. the microbial diversity and dynamics of the microbial communities evolving during back-slop soaking of soybeans for tempe making was investigated by cult ...201323576016
selection of starter cultures for idli batter fermentation and their effect on quality of idlis.idli batter samples were prepared using lactic starter cultures like pediococcus pentosaceus (pp), enterococcus faecium mtcc 5153 (ef), ent. faecium (ib2 ef-ib2), individually, along with the yeast culture, candida versatilis (cv). idli batter prepared using ef and ef-ib2 cultures gave better results, when evaluated for the rise in batter volume (80 ml), level of co2 production (23.8%), titratable acidity 2.4-3.5% (lactic acid) and ph 4.3-4.4. storage stability of batter made with selected start ...201023572685
effects of pure starter cultures on physico-chemical and sensory quality of dry fermented chinese-style sausage.dry fermented chinese-style sausages prepared in laboratory inoculating with lactobacillus casei subsp. casei-1.001, pediococcus pentosaceus-atcc 33316, staphylococcus xylosus-12 and without starter culture randomly sampled at 0, 3, 10, and 24 days of ripening were analyzed for physico-chemical and sensory qualities. a significant (p<0.05) decrease in moisture content of sausage during ripening was observed, whereas other major chemical parameters remained unchanged. the microbial fermentation r ...201023572623
a description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in vietnam.an important part of the daily nourishment in vietnam constitutes of fermented vegetables. bacteria and especially lactic acid bacteria play a central role in the production of many fermented vegetables. the current study was conducted to investigate the diversity of native lactic acid bacteria (lab) populations in 'dua muoi' (mustard and beet fermentation) and 'ca muoi' (eggplant fermentation), three types of popular traditional fermented vegetables of vietnamese origin. to this end a polyphasi ...201323500611
genotypic and phenotypic diversity of pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon.lactic acid bacteria (lab) are widely used in the food industry. pediococcus spp. belong to the lab group and include several species that are essential for the quality of fermented food. pediococcus pentosaceus is the species that is most frequently isolated from fermented food and beverages but its uncontrolled growth during food fermentation processes can contribute to undesired flavours. hence, the characterisation of these bacteria at the strain level is of great importance for the quality ...201323444039
antimicrobial activity, antibiotic susceptibility and virulence factors of lactic acid bacteria of aquatic origin intended for use as probiotics in aquaculture.the microorganisms intended for use as probiotics in aquaculture should exert antimicrobial activity and be regarded as safe not only for the aquatic hosts but also for their surrounding environments and humans. the objective of this work was to investigate the antimicrobial/bacteriocin activity against fish pathogens, the antibiotic susceptibility, and the prevalence of virulence factors and detrimental enzymatic activities in 99 lactic acid bacteria (lab) (59 enterococci and 40 non-enterococci ...201323347637
analysis of microflora profile in korean traditional nuruk.a variety of nuruk were collected from various provinces in korea, and their microflora profiles were analyzed at the species level. a total of 42 nuruk samples were collected and when the viable cell numbers in these nuruk were enumerated, the average cell numbers of bacteria, fungi, yeast, and lactic acid bacteria from all nuruk were 7.21, 7.91, 3.49, and 4.88 log cfu/10 g, respectively. there were no significant differences in viable cell numbers of bacteria or fungi according to regions coll ...201323314366
catabolism of serine by pediococcus acidilactici and pediococcus pentosaceus.the ability to produce diacetyl from pyruvate and l-serine was studied in various strains of pediococcus pentosaceus and pediococcus acidilactici isolated from cheese. after being incubated on both substrates, only p. pentosaceus produced significant amounts of diacetyl. this property correlated with measurable serine dehydratase activity in cell extracts. a gene encoding the serine dehydratase (dsda) was identified in p. pentosaceus, and strains that showed no serine dehydratase activity carrie ...201323241976
potential probiotic lactic acid bacteria of human origin induce antiproliferation of colon cancer cells via synergic actions in adhesion to cancer cells and short-chain fatty acid bioproduction.the activities and modes of probiotic action of lactic acid bacteria isolated from infant feces were investigated for alternative application in the prevention and biotherapy of colon cancer. from a total of 81 isolates of gram-positive rod and cocci bacteria obtained from healthy infants, only 15 isolates had the probiotic criteria which included growth inhibition against eight food-borne pathogens, no blood hemolysis, and tolerance to gastrointestinal tract properties such as ph 2.5 and 0.3 % ...201323239414
a phylogenetic analysis of lactobacilli, pediococcus pentosaceus and leuconostoc mesenteroides.lactobacillus acidophilus, l. helveticus, l. lactis, l. brevis, l. plantarum, l. ruminis, l. casei, l. bifermentans, l. viridescens, l. fermentum, pediococcus pentosaceus and leuconostoc mesenteroides have been characterized by oligonucleotide cataloguing of their 16 s ribosomal rnas. all lactobacillus species investigated together with p. pentosaceus and l. mesenteroides form a phylogenetically coherent and ancient group. l. acidophilus and l. helveticus is the only closely related pair of spec ...198323194733
the dominant microbial community associated with fermentation of obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods.obushera includes four fermented cereal beverages from uganda namely: obutoko, enturire, ekitiribita and obuteire, whose microbial diversity has not hitherto been fully investigated. knowledge of the microbial diversity and dynamics in these products is crucial for understanding their safety and development of appropriate starter cultures for controlled industrial processing. culture-dependent and culture-independent techniques including denaturating gradient gel electrophoresis (dgge) and mixed ...201223141639
effect of ethanol and low ph on citrulline and ornithine excretion and arc gene expression by strains of lactobacillus brevis and pediococcus pentosaceus.the accumulation of citrulline and ornithine in wine or beer as a result of the arginine catabolism of some lactic acid bacteria (lab) species increases the risk of ethyl carbamate and putrescine formation, respectively. several lab species, which are found as spoilage bacteria in alcoholic beverages, have been reported to be arginine degrading. this study evaluates the effect of ethanol content and low ph on the excretion of citrulline and ornithine by two strains belonging to the potential con ...201323122508
lactic acid bacteria in hamei and marcha of north east india.hamei and marcha are mixed dough inocula used as starters for preparation of various indigenous alcoholic beverages in manipur and sikkim in india, respectively. these starters are traditionally prepared from rice with wild herbs and spices. samples of hamei and marcha, collected from manipur and sikkim, respectively, were analysed for lactic acid bacterial composition. the population of lactic acid bacteria (lab) was 6.9 and 7.1 log cfu/g in hamei and marcha, respectively. on the basis of pheno ...200723100653
cloning and in silico characterization of two signal peptides from pediococcus pentosaceus and their function for the secretion of heterologous protein in lactococcus lactis.fifty signal peptides of pediococcus pentosaceus were characterized by in silico analysis and, based on the physicochemical analysis, (two potential signal peptides spk1 and spk3 were identified). the coding sequences of sp were amplified and fused to the gene coding for green fluorescent protein (gfp) and cloned into lactococcus lactis pnz8048 and pmg36e vectors, respectively. western blot analysis indicated that the gfp proteins were secreted using both heterologous sps. elisa showed that the ...201323076361
a combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation.the evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, lactobacillus plantarum crl 775 and pediococcus pentosaceus crl 792, as pooled cell suspension (lab) or cell free extract (cfe) was undertaken. the cfe pool produced a greater (121%) increase in amino acid concentration than the lab pool (70-80%). these results were correlated with the decrease (76,100 and 64,300 ppm) in the gliadin concentration of doughs supplemented with cfe and lab, respectively ...201222986210
formation and identification of nitrosylmyoglobin by staphylococcus xylosus in raw meat batters: a potential solution for nitrite substitution in meat products.staphylococcus xylosus and pediococcus pentosaceus isolated from chinese dried sausage were assessed for their ability to convert metmyoglobin into nitrosylmyoglobin in mann-rogosa-sharp broth model systems and raw pork meat batters without the addition of nitrite. the results showed that samples in model systems with s. xylosus cultures had an absorption spectra that is typical of nitrosylmyoglobin, an obvious pink colour (judged by visual inspection) and a significantly higher a-value than the ...201322926033
effect of treatment with a mixture of bacteria and fibrolytic enzymes on the quality and safety of corn silage infested with different levels of rust.this project aimed to determine if a dual-purpose bacterial inoculant could mitigate potential adverse effects of increasing levels of rust infestation on the quality, aerobic stability, and safety of corn silage. corn plants with no rust infestation (nr), or medium (all leaves on the lower half of the plant affected, mr), or high (all leaves affected, hr) levels of southern rust infestation were harvested at random locations on a field, chopped, and ensiled without (control, con) or with a dual ...201222916933
[screening of food-grade microorganisms for biotransformation of d-tagatose and cloning and expression of l-arabinose isomerase].l-arabinose isomerase (l-ai) is an intracellular enzyme that catalyzes the reversible isomerization of d-galactose and d-tagatose. given the widespread use of d-tagatose in the food industry, food-grade microorganisms and the derivation of l-ai for the production of d-tagatose is gaining increased attention. in the current study, food-grade strains from different foods that can convert d-galactose to d-tagatose were screened. according to physiological, biochemical, and 16s rdna gene analyses, t ...201222916497
optimization of electrotransformation conditions for leuconostoc mesenteroides subsp. mesenteroides atcc8293.to establish an efficient genetic transformation protocol for leuconostoc species, methods for competent-cell preparation and electroporation conditions were optimized.201222897881
genome sequence of pediococcus pentosaceus strain ie-3.we report the 1.8-mb genome sequence of pediococcus pentosaceus strain ie-3, isolated from a dairy effluent sample. the whole-genome sequence of this strain will aid in comparative genomics of pediococcus pentosaceus strains of diverse ecological origins and their biotechnological applications.201222843596
in situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the himalayas.gundruk is a fermented leafy vegetable and khalpi is a fermented cucumber product, prepared and consumed in the himalayas. in situ fermentation dynamics during production of gundruk and khalpi was studied. significant increase in population of lactic acid bacteria (lab) was found during first few days of gundruk and khlapi fermentation, respectively. gundruk fermentation was initiated by lactobacillus brevis, pediococcus pentosaceus and finally dominated by lb. plantarum. similarly in khalpi fer ...201022815579
cultivable microbiota of lithobates catesbeianus and advances in the selection of lactic acid bacteria as biological control agents in raniculture.the cultivable microbiota of skin and cloaca of captive lithobates catesbeianus includes microorganisms generally accepted as beneficial and potentially pathogenic bacteria. in order to select a group of potentially probiotic bacteria, 136 isolates were evaluated for their surface properties and production of antagonistic metabolites. then, 11 lactic acid bacteria (lab) strains were selected and identified as lactobacillus plantarum, lb. brevis, pediococcus pentosaceus, lactococcus lactis, l. ga ...201222695175
interactive effects of ph and temperature on the bacteriocin stability by response surface analysis.the combined influence of ph and temperature on bacteriocins produced by three lactic acid bacteria, pediococcus pentosaceus mmz26, enterococcus faecium mmz17 and lactococcus lactis mmz25, isolated from tunisian traditional dry fermented meat was studied using a second order orthogonal factorial design and response-surface methodology (rsm). this method allows estimating the interactive effects of ph and temperature on the stability of each bacteriocin. the high heat stability of the three bacte ...201222693830
presence of erythromycin and tetracycline resistance genes in lactic acid bacteria from fermented foods of indian origin.lactic acid bacteria (lab) resistant to erythromycin were isolated from different food samples on selective media. the isolates were identified as enterococcus durans, enterococcus faecium, enterococcus lactis, enterococcus casseliflavus, lactobacillus salivarius, lactobacillus reuteri, lactobacillus plantarum, lactobacillus fermentum, pediococcus pentosaceus and leuconostoc mesenteroides. of the total 60 isolates, 88 % harbored the ermb gene. the efflux gene msra was identified in e. faecium, e ...201222644346
effect of a dual-purpose inoculant on the quality and nutrient losses from corn silage produced in farm-scale silos.this project aimed to determine effects of applying an inoculant containing homofermentative and heterofermentative bacteria on the fermentation, nutritive value, aerobic stability, and nutrient losses from corn silage produced in farm-scale silos. corn forage was harvested at 34% dry matter (dm) and treated without (control) or with 5 × 10⁵ cfu/g of lactobacillus buchneri and pediococcus pentosaceus. the inoculant was sprayed on alternate 8-row-wide swaths of forage, and the untreated and inocu ...201222612969
molecular characterization of lactic acid bacteria and in situ amylase expression during traditional fermentation of cereal foods.lactic acid bacteria play an important role in traditional fermented foods consumed in different countries. study of their taxonomic structure and diversity is necessary for starter culture selection, improved safety and nutritional enhancement. to achieve these objectives, microbial genomic typing methods were used to study genetic differences of autochthonous bacteria and their distribution in two traditional african fermented cereal foods. a total of 85 predominant bacterial species were isol ...201222608231
genotypic characterization and safety assessment of lactic acid bacteria from indigenous african fermented food products.indigenous fermented food products play an essential role in the diet of millions of africans. lactic acid bacteria (lab) are among the predominant microbial species in african indigenous fermented food products and are used for different applications in the food and biotechnology industries. numerous studies have described antimicrobial susceptibility profiles of lab from different parts of the world. however, there is limited information on antimicrobial resistance profiles of lab from africa. ...201222594449
dextransucrase from the mutant of pediococcus pentosaceus (ppm) is more stable than the wild type.a comparative study on both wild type and mutant of pediococcus pentosaceus for dextransucrase activity, its stability, dextran synthesizing activity, antibiotic sensitivity and carbohydrate utilization was performed. the wild type p. pentosaceus had specific activity of 0.58 u/mg whereas the mutant showed that of 1.0 u/mg with 72% enhancement. the antibiogram of 27 antibiotics tested against mutant showed significant differences with 9 antibiotics when compared to wild type. in carbohydrate fer ...201122558538
identification and characterization of lactic acid bacteria isolated from mixed pasture of timothy and orchardgrass, and its badly preserved silage.in order to understand the relationship between lactic acid bacteria (lab) species and silage fermentation, a total of 65 lab strains isolated from mixed pasture of timothy (phleum pratense l.) and orchardgrass (dactylis glomerata l.), and its badly preserved silages were subjected to phenotypic and genetic analysis. according to these analyses, the isolates were divided into 13 groups, including enterococcus gallinarum, lactobacillus acidipiscis, l. coryniformis subsp. coryniformis, l. corynifo ...201122515692
antimicrobial susceptibility of microflora from ovine cheese.strains identified in ovine cheese and bryndza by matrix-assisted laser desorption/ionization time-of-flight analysis belonged to ten species of non-enterococcal lactic acid bacteria and included lactobacillus casei/lactobacillus paracasei, lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus delbrueckii, lactobacillus fermentum, lactobacillus brevis, lactococcus lactis, pediococcus pentosaceus and pediococcus acidilactici. the susceptibility toward antibioti ...201222491987
characterization of d-lactate dehydrogenase producing d-3-phenyllactic acid from pediococcus pentosaceus.d-lactate dehydrogenase (d-ldh) from pediococcus pentosaceus atcc 25745 was found to produce d-3-phenyllactic acid from phenylpyruvate. the optimum ph and temperature for enzyme activity were ph 5.5 and 45 °c. the michaelis-menten constant (k(m)), turnover number (k(cat)), and catalytic efficiency (k(cat)/k(m)) values for the substrate phenylpyruvate were estimated to be 1.73 mmol/l, 173 s(-1), and 100 (mmol/l)(-1) s(-1) respectively.201222484960
effect of physical damage to ears of corn before harvest and treatment with various additives on the concentration of mycotoxins, silage fermentation, and aerobic stability of corn silage.we studied the effects of damaging ears of corn in the field prior to harvest and the use of various additives on the production of selected mycotoxins, silage fermentation, and aerobic stability of whole plant corn. in experiment 1, ears of corn were undamaged or were slashed with a knife 7 d before harvesting, exposing damaged kernels to the environment. corn plants were harvested (about 35% dm) and treated in a 2 × 2 factorial arrangement of treatments. treatments were undamaged or damaged pl ...201222365225
the obesity and fatty liver are reduced by plant-derived pediococcus pentosaceus lp28 in high fat diet-induced obese mice.we evaluated the effect of an oral administration of a plant-derived lactic acid bacterium, pediococcus pentosaceus lp28 (lp28), on metabolic syndrome by using high fat diet-induced obese mice. the obese mice were divided into 2 groups and fed either a high fat or regular diet for 8 weeks. each group was further divided into 3 groups, which took lp28, another plant-derived lactobacillus plantarum sn13t (sn13t) or no lactic acid bacteria (lab). the lean control mice were fed a regular diet withou ...201222363472
characteristics of isolated lactic acid bacteria and their effectiveness to improve stylo (stylosanthes guianensis sw.) silage quality at various temperatures.two lactic acid bacteria (lab) strains, pediococcus pentosaceus sc1 and lactobacillus paraplantarum sc2 isolated from king grass silage, were characterized and their effectiveness to improve the silage fermentation quality of stylo (stylosanthes guianensis sw.) was studied. strain sc1 was able to grow at a high temperature of 45°c, while sc2 did not. sc2 normally grew at a low ph of 4.0, while sc1 could not. these two strains and a commercial inoculant of lab (l. plantarum, lp) were used as addi ...201122339693
lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against bacillus subtilis and fungi.to screen five strains of lactic acid bacteria (lab) isolated from rye sourdoughs for the potential production of antimicrobial substances.201222313683
isolation and characterization of chromium(vi)-reducing bacteria from tannery effluents.two chromium-resistant bacteria (ifr-2 and ifr-3) capable of reducing/transforming cr(vi) to cr(iii) were isolated from tannery effluents. isolates ifr-2 and ifr-3 were identified as staphylococcus aureus and pediococcus pentosaceus respectively by 16s rrna gene sequence analyses. both isolates can grow well on 2,000 mg/l cr(vi) (as k(2)cr(2)o(7)) in luria-bertani (lb) medium. reduction of cr(vi) was found to be growth-associated in both isolates and ifr-2 and ifr-3 reduced 20 mg/l cr(vi) comple ...201122282632
prediction of dynamic metabolic behavior of pediococcus pentosaceus producing lactic acid from lignocellulosic sugars.a dynamic metabolic model is presented for pediococcus pentosaceus producing lactic acid from lignocellulose-derived mixed sugars including glucose, mannose, galactose, arabinose, and xylose. depending on the pairs of mixed sugars, p. pentosaceus exhibits diverse (i.e., sequential, simultaneous or mixed) consumption patterns. this regulatory behavior of p. pentosaceus is portrayed using the hybrid cybernetic model (hcm) framework which views elementary modes of the network as metabolic options d ...201322275308
lactic acid bacteria from raw milk as potentially beneficial strains to prevent bovine mastitis.bovine mastitis produces a wide variety of problems in the dairy farm. the treatment of this disease is based on the use of antibiotics which are not always effective. these drugs are also responsible for the presence of residues in the milk and the increase of antibiotic-resistant strains. probiotic products were proposed as a valid alternative to antibiotic therapies and are also useful for the prevention of infectious syndromes. with the aim of designing a probiotic product to prevent bovine ...201222261519
influence of nacl and nano(3) on sinigrin hydrolysis by foodborne bacteria.the glucosinolate sinigrin (sng) is converted by endogenous plant myrosinase or by bacterial myrosinase-like activity to form the potent antimicrobial allyl isothiocyanate. in order to use sng as a natural antimicrobial precursor in food, it became important to better understand the ability of bacteria to synthesize the enzyme(s) and understand factors influencing this synthesis at a constant sng concentration. eight spoilage, pathogenic, or starter culture bacteria were grown separately in med ...201122186059
In vitro testing of commercial and potential probiotic lactic acid bacteria.Probiotics are defined as live microorganisms which when administered in adequate amounts confer a health benefit on the host. The objective of this study was to investigate the diversity of selected commercial and potential probiotic lactic acid bacteria using common in vitro screening assays such as transit tolerance in the upper human gastrointestinal tract, adhesion capacity to human intestinal cell lines and effect on epithelial barrier function. The selected bacteria include strains of Lac ...201122177712
Effects of wilting and molasses addition on fermentation and bacterial community in guinea grass silage.Aims: Acetic acid is considered an important preservative in tropical grass ensiling. The objective of the current experiments was to follow the ensiling fermentation of low dry matter (DM) tropical grass as a model to study changes in bacterial communities during acetic acid fermentation. Methods and Results: Direct-cut and wilted guinea grass silage was prepared with and without molasses. A high acetic acid level was observed during the fermentation of direct-cut silage, and long storage inc ...201122150390
homologues and bioengineered derivatives of ltnj vary in ability to form d-alanine in the lantibiotic lacticin 3147.ltnα and ltnβ are individual components of the two-peptide lantibiotic lacticin 3147 and are unusual in that, although ribosomally synthesized, they contain d-amino acids. these result from the dehydration of l-serine to dehydroalanine by ltnm and subsequent stereospecific hydrogenation to d-alanine by ltnj. homologues of ltnj are rare but have been identified in silico in staphylococcus aureus c55 (sacj), pediococcus pentosaceus fbb61 (penn), and nostoc punctiforme pcc73102 (npnj, previously ca ...201122123251
volatiles in a sausage surface model-influence of penicillium nalgiovense, pediococcus pentosaceus, ascorbate, nitrate and temperature.thirty-two agar sausage models were arranged in a 2((5-1)) fractional factorial design to analyse the effects of penicillium nalgiovense growth, pediococcus pentosaceus starter, sodium ascorbate, sodium nitrate and temperature on 79 volatiles produced during incubation. the model focused on the outer 10 millimeters of sausages. ascorbate addition showed clear antioxidative effects, and reduced the amount of more than half of all volatiles but increased concentrations of 2-methyl-propanal and 3-m ...200422064148
a fermented meat model system for studies of microbial aroma formation.a fermented meat model system was developed, by which microbial formation of volatiles could be examined. the model was evaluated against dry, fermented sausages with respect to microbial growth, ph and volatile profiles. fast and slowly acidified sausages and models were produced using the starter cultures pediococcus pentosaceus and staphylococcus xylosus. volatiles were collected and analysed by dynamic headspace sampling and gc-ms. the analysis was primarily focused on volatiles arising from ...200422063950
molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of basilicata region (southern italy).lactic acid bacteria (lab) from traditional fermented sausages of the basilicata region were investigated by ardra-pcr and rapd-pcr for taxonomic identification at species and strain level and characterized on the basis of the growth and acidification at different temperatures, incubation times, levels of nacl and kno(2), hydrolysis of sarcoplasmatic and myofibrillar proteins and antimicrobial, peptide/amino acid release and nitrate reductase activities. lactobacillus sakei was the predominant s ...200822063864
growth and effect of staphylococci and lactic acid bacteria on unsaturated free fatty acids.the growth and the effects of four species of staphylococci and six lactic acid bacteria (lab) of the genus carnobacterium, lactobacillus and pediococcus on unsaturated free fatty acids were studied. the strains were grown in complex medium supplemented either with oleic, linoleic or linolenic acids. growth was followed and oxidation of the substrates measured by tbars. the strains of staphylococcus xylosus 873, 16, staphylococcus warneri 863 and staphylococcus saprophyticus grew well on all the ...200022063710
effect of processing methods and starter culture (staphylococcus xylosus and pediococcus pentosaceus) on proteolytic changes in turkish sausages (sucuk) during ripening and storage.proteolytic changes in turkish sausages (sucuk) produced by two methods (heat processing and traditional) were determined during processing and storage for 90 days. the sausages were produced with or without starter culture in both methods. a mixture of staphylococcus xylosus and pediococcus pentosaceus was used as starter culture for their acidic and proteolytic characteristics. the major changes in proteolytic characteristics of sucuk took place during the fermentation stage, with an increase ...200822063339
the effects of a starter culture on the formation of biogenic amines in turkish soudjoucks.the effects of starter culture containing lactobacillus sake, pediococcus pentosaceus, staphylococcus carnosus plus staphylococcus xylosus on the formation of biogenic amines during ripening of turkish soudjoucks were investigated. determination of eight different biogenic amines was carried out by reverse-phase high performance liquid chromatography (hplc) using diode array detection. it was found that aerobic plate counts (apc) decreased in the samples with added starter culture. lactic acid b ...199922063199
effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican.water activity, ph, microbial counts (total counts/tcm/, coliforms, enterobacter, proteus, pseudomonas, escherichia and lactobacillus spp., respectively), and seven biogenic amines (ba) were determined in dry fermented sausage 'polican' produced using starter culture a (lactobacillus sakei, staphylococcus carnosus, s. xylosus) or b (l. sakei, s. carnosus, pediococcus pentosaceus), ripened 42 days, and subsequently stored at 8 or 22°c 60 days. counts of lactobacilli were higher and tcm lower in t ...200122062781
flavour profiles of dry sausages fermented by selected novel meat starter cultures.probiotic or bioprotective lactobacillus rhamnosus strains gg, lc-705 and e-97800 as well as pediococcus pentosaceus e-90390 and lactobacillus plantarum e-98098 were studied for their ability to act as main fermenting organisms in the manufacturing process of dry sausages. in the preliminary tests, their abilities to produce lactic acid and biogenic amines, histamine or tyramine, were studied in mrs broth and analysed by high-performance liquid chromatography. the strains produced higher or equa ...200122062105
behaviour of the constitutive biota of two types of spanish dry-sausages ripened in a pilot-scale chamber.the behaviour of the constitutive biota in eighty four samples belonging to two different types of spanish dry-cured sausages during the ripening process in a pilot-scale chamber was investigated. samples were analyzed in three stages during production: fresh product, first drying stage and finished product. lactic acid bacteria (lab) and coagulase-negative cocci (cnc) were identified by the api system. in general, evolution of lab and cnc during the ripening process of spanish dry-cured sausage ...200622062067
thermal inactivation of the frozen thawed traditional meat starter culture, pediococcus pentosaceus, in a meat model system.the equation, y((t))=y((0))e(kt), was fitted (r=0.9281, 0.9220 and 0.9117, respectively) to thermal inactivation data (55, 60 and 65°c) of the traditional meat starter culture pediococcus pentosaceus (10(7)cfu/ml) in a meat model system. the population reduction constant ('k') increased (about 2.5- and 3-fold) with an increase in the treatment temperature (from 55 to 60°c and from 60 to 65°c, respectively). the q(10) (55-65°c) for 'k' was 7.63. thermal treatments of 19.1, 9.0 and 3.1min (55, 60 ...200622061889
dried sausages fermented with staphylococcus xylosus at different temperatures and with different ingredient levels. part iv. amino acid profile.sausages with added staphylococcus xylosus were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and pediococcus pentosaceus in accordance with a six-factor fractional design. the amounts of individual amino acids were measured and the effects of temperature and different ingredients on the amino acid profile were tested using multiple linear regression and analysis of variance. also, the amino acid profile was correlated to the level of vola ...199722061849
addition of a-ketoglutarate enhances formation of volatiles by staphylococcus carnosus during sausage fermentation.the effect of leucine and a-ketoglutarate addition on transamination of branched-chain amino acids was studied in model minces inoculated with pediococcus pentosaceus and staphylococcus carnosus. leucine addition changed the ratio of volatile breakdown products of leucine, isoleucine and valine but not the total amount of the volatiles and it was concluded that the amount of free amino acids does not limit transamination of amino acids. the addition of a-ketoglutarate resulted in increased level ...200422061822
effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages.two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper+diameter 80 mm, h-sausage; high content of red pepper+diameter 55 mm, p-sausage, respectively) were produced in parallel with two different starter cultures (pediococcus pentosaceus+staphylococcus carnosus, b-samples and s. carnosus+staphylococcus xylosus+lactobacillus farciminis, f-samples, respectively). the sausages were ripened 21 days and subsequently stored 91 days at the room temper ...200422061810
growth characteristics of meat starter cultures.the australian code of practice for manufacture of dry and semi-dry sausage (salami) states that fermentation temperatures must not exceed 25°c and that a ph of 5·2 must be achieved in the product within 48 h. in order to select the most appropriate starter cultures for fermentation, lactobacillus plantarum, pediococcus pentosaceus and staphylococcus carnosus were characterised with respect to growth and acid production determined at constant ph (4·7, 5·5 and 6·3). l. plantarum and p. pentosaceu ...199122061650
growth and production of volatiles by staphylococcus carnosus in dry sausages: influence of inoculation level and ripening time.three sausage batches inoculated with normal inoculation level of pediococcus pentosaceus (5×10(6) cfu/g) and with low, intermediate, and high inoculation levels of staphylococcus carnosus (10(5), 5×10(6), 5×10(7) cfu/g, respectively) were produced. cell counts and formation of volatiles were followed throughout a ripening period of three weeks. the staphylococci exhibited the fastest growth in sausages with a low inoculation level, whereas growth was only moderate in sausages with a high initia ...200422061519
antilisterial activity of lactic acid bacteria isolated from "alheiras" (traditional portuguese fermented sausages): in situ assays.a total of 226 lactic acid bacteria (lab) isolated from "alheira", a traditional portuguese fermented sausage, were screened for antagonistic activity against some pathogenic microorganisms, including listeria monocytogenes. the objective was to isolate lab with antibacterial activity from "alheiras" and to select strains that could be used in "alheira" production. isolates displaying antibacterial activity against listeria innocua and l. monocytogenes were investigated for the nature of the ant ...200722061260
production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples.a total of 51 sucuk samples, obtained from different regions of turkey, were examined for lactic acid bacteria (lab) strains producing putative bacteriocin-like metabolites. for detection of antagonistic activity, agar spot and well diffusion assay tests were used. lactobacillus sake lb790, listeria monocytogenes li6, staphylococcus aureus st44 and escherichia coli nrrl b-3704 were used as indicator organisms. strains having antimicrobial activity were also tested against clostridium perfringens ...200022060908
some characteristics of lactic acid bacteria present in commercial sucuk samples.a total of 10 sucuk samples, obtained from denizli, turkey were analysed for some physical, chemical and microbiological characteristics. in addition, lactic acid bacteria (lab) strains producing bacteriocin-like metabolites were isolated and identified. the production of some typical metabolites of the cultures isolated was investigated. at the end of the research, the average values of the ph, water and fat content were 5.1, and 37.2% and 30.5%, respectively. microbiological analyses results w ...199822060621
dried sausages fermented with staphylococcus xylosus at different temperatures and with different ingredient levels - part iii. sensory evaluation.sausages with added staphylococcus xylosus were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and pediococcus pentosaceus in accordance with a six factor fractional design. the odour of the sausages was evaluated by a quantitative descriptive method with ten descriptors and by gas chromatography olfactometry. the sensory profile was correlated to the experimental design and the volatile compounds by partial least squares analysis. also, th ...199522060170
dried sausages fermented with staphylococcus xylosus at different temperatures and with different ingredient levels - part ii. volatile components.sausages, with added staphylococcus xylosus, were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and pediococcus pentosaceus in accordance with a six factor fractional design. the volatile compounds from the sausages were collected by dynamic headspace sampling and quantified and identified by gas chromatography and gas chromatography-mass spectrometry. the effects of temperature and different ingredients on the levels of individual volatil ...199522060169
dried sausages fermented with staphylococcus xylosus at different temperatures and with different ingredient levels - part i. chemical and bacteriological data.sausages with added staphylococcus xylosus were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and pediococcus pentosaceus in accordance with a six factor fractional design. the numbers of surviving staphylococcus xylosus, lactic acid bacteria, ph, free fatty acids and residual amounts of nitrite and nitrate were measured. the effects of temperature and different ingredients on the chemical and bacterial data were tested using multiple line ...199522060168
effect of chitosan in meat preservation.the effect of chitosan in meat preservation, including microbiological, chemical, sensory and color qualities, was examined. in liquid medium, chitosan (0·01%) inhibited the growth of some spoilage bacteria such as bacillus subtilis ifo 3025, escherichia coli rb, pseudomonas fragi ifo 3458 and staphylococcus aureus iam 1011. at higher concentrations (0·1 and 1·0%) it inhibited the growth of the meat starter cultures, lactobacillus plantarium iam 1216, pediococcus pentosaceus iam 12296 and microc ...199422059662
lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with pediococcus pentosaceus and staphylococcus xylosus as starter cultures.bacterial growth, formation of acids, lipolysis, proteolysis, fat oxidation, formation of volatile compounds and flavour characteristics were followed during ripening and storage of a fermented sausage. the starter culture used was composed of pediococcus pentosaceus and staphylococcus xylosus. the number of pediococcus sp. increased by 1.5 log cfu/g during the first day of processing and remained constant at this level for 3 weeks. the corresponding initial increase in the numbers of staphyloco ...199422059658
[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 ...201121959704
LysA2, the Lactobacillus casei bacteriophage A2 lysin is an endopeptidase active on a wide spectrum of lactic acid bacteria.The lysin gene (lysA2) of the Lactobacillus casei bacteriophage A2 was cloned and expressed in Escherichia coli. LysA2 is an endopeptidase that hydrolyzes the bond between the terminal D: -alanine of the peptidoglycan tetrapeptide and the aspartic acid residue that forms the bridge with the L: -lysine of a neighboring peptidoglycan chain, characteristic of Gram-positive bacteria included into the A4 peptidoglycan subgroup. This includes most lactobacilli, Lactococcus lactis, Pediococcus acidilac ...201121952940
the spatial distribution of bacteria in grana-cheese during ripening.the microbial composition and its spatial distribution of grana trentino, a hard parmesan-like cheese, was determined, from vat milk to cheese. after cutting along the vertical axis of the cheese wheels, three layers were sampled diagonally across the cheese: under the cheese rind, an intermediate section and the cheese core. after two different ripening periods (9 and 18 months), the cheese samples were analysed using traditional culture dependent and culture independent methods. milk samples w ...201221943677
Functional compounds in fermented buckwheat sprouts.Fermented buckwheat sprouts (FBS) are used as multifunctional foods. Their production process includes fermentation with lactic acid bacteria. The major strains were found to include Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus, Lactococcus lactis subsp. lactis, and Pediococcus pentosaceus in an investigation of the lactic acid bacteria. We searched for the functional components, and nicotianamine (NA) and 2?-hydroxynicotianamine (HNA) were identified as angiotensin I-co ...201121897039
characterisation of the heat-stable bacteriocin-producing and vancomycin-sensitive pediococcus pentosaceus cfr b19 isolated from beans.a bacteriocin-producing lactic culture with antilisterial activity was isolated from beans and identified as pediococcus pentosaceus cfr b19. it was able to grow and produce bacteriocin at 41 °c but not at 50 °c. this isolate was found to be sensitive to vancomycin and produced heat-stable (at 121 °c for 15 min) bacteriocin. molecular weight of the purified bacteriocin was found to be ~4.8 kda. this isolate can be used as a starter culture or co-culture in fermented milk products and the bacteri ...201021840803
lactic acid bacteria isolated from ethnic preserved meat products of the western himalayas.we used culture- and molecular-biology-based methods to investigate the diversity of lactic acid bacteria (lab) in the ethnic chevon (goat) meat products chartayshya, jamma and arjia of the western himalayas. in six chartayshya, six jamma and four arjia samples, lab were the predominant microbial component involved in the fermentation of these samples, and the total lab population in arjia (7.8-á-¦-á0.1-álog cfu-ág(-1); mean-á-¦-ásd) was significantly higher (p-á<-á0.05) than in chartayshya (6.9 ...201121839380
phytate-degrading pediococcus pentosaceus cfr r123 for application in functional foods.the present work looks at the role of phytate-degrading pediococcus pentosaceus cfr r123 application in functional foods to evaluate the fate of phytate and calcium solubility during fermentation. under standard conditions, cfr r123 grown in modified mrs containing sodium phytate cfr r123 showed 43% degradation of sodium phytate in 15 minutes. fermentation of malted finger millet seed coat (mfsc) and soya milk (sm) with cfr r123 for 12 h resulted in 5.6-12% phytate degradation and a notable incr ...201121831790
evaluation of beneficial attributes for phytate-degrading pediococcus pentosaceus cfr r123.in this study we have screened and selected potent phytate-degrading lactic acid bacteria (lab), and evaluated their beneficial attributes. around 60 lab strains were isolated from several cereal- and pulse-based conventional fermented preparations. they were screened for their ability to degrade myo-inositol hexakisphosphate (ip6) by cobalt chloride qualitative staining method (plate assay). one of the cultures, pediococcus pentosaceus cfr r123, was capable of degrading both calcium and sodium ...201021831762
identification of bacteriocin genes in enterococci isolated from game animals and saltwater fish.bacteriocins produced by enterococci, referred to as enterocins, possess great interest for their potential use as biopreservatives in food and feed, as well as alternative antimicrobials in humans and animals. in this context, the aim of the present study was to determine the antimicrobial activity and the presence of bacteriocin structural genes in fecal enterococcal isolates from animal origins. evaluation of the direct antimicrobial activity of 253 isolates from wild boars (sus scrofa, n = 6 ...201121819651
antifungal activity of lactobacillus fermentum te007, pediococcus pentosaceus te010, lactobacillus pentosus g004, and l. paracasi d5 on selected foods.in the search for new preservatives from natural resources to replace or to reduce the use of chemical preservatives 4 strains of lactic acid bacteria (lab) were selected to be evaluated for their antifungal activity on selected foods. the supernatants of the selected strains delayed the growth of fungi for 23 to 40 d at 4 °c and 5 to 6 d at 20 and 30 °c in tomato puree, 19 to 29 d at 4 °c and 6 to 12 d at 20 and 30 °c in processed cheese, and 27 to 30 d at 4 °c and 12 to 24 d at 20 and 30 °c in ...201121806613
effect of applying bacterial inoculants containing different types of bacteria to corn silage on the performance of dairy cattle.this study examined the effect of applying different bacterial inoculants to corn silage at the time of ensiling on the performance of lactating dairy cows. corn plants were harvested at 35% dry matter (dm), chopped, and ensiled in 2.4-m-wide bags after application of (1) no inoculant (con); (2) biotal plus ii (b2) containing pediococcus pentosaceus and propionibacteria freudenreichii; (3) buchneri 40788 (buc) containing lactobacillus buchneri; or (4) buchneri 500 (b500) containing pediococcus p ...201121787933
wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria.aims:  to evaluate the effect of wine phenolic compounds on the production of volatile phenols (4-vinylphenol [4vp] and 4-ethylphenol [4ep]) from the metabolism of p-coumaric acid by lactic acid bacteria (lab). methods and results:  lactobacillus plantarum, lactobacillus collinoides and pediococcus pentosaceus were grown in mrs medium supplemented with p-coumaric acid, in the presence of different phenolic compounds: nonflavonoids (hydroxycinnamic and benzoic acids) and flavonoids (flavonols and ...201121575111
exploitation of sweet cherry (prunus avium l.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria.strains of lactobacillus plantarum, pediococcus acidilactici, pediococcus pentosaceus and leuconostoc mesenteroides subsp. mesenteroides were identified from 8 cultivars of sweet cherry by partial 16s rrna gene sequence and subjected to typing by random amplified polymorphic dna-polymerase chain reaction (rapd-pcr) analysis. representative isolates from each species and each cultivar were screened based on the kinetics of growth on cherry puree added of (10%, v/v) stem infusion (cp-si). a protoc ...201121569932
proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham.during the processing of dry-cured meat products, sarcoplasmic and myofibrillar proteins undergo proteolysis, which has a marked effect on product flavor. microbial proteolytic activity is due to the action of mostly lactic acid bacteria (lab) and to a lesser extent micrococci. the proteolytic capacity of molds in various meat products is of interest to meat processors in the mediterranean area. eleven lab and mold strains from different commercial origins were tested for proteolytic activity ag ...201121549056
the combination of mixed lactic acid bacteria and dietary fiber lowers serum cholesterol levels and fecal harmful enzyme activities in rats.probiotics such as lactic acid bacteria (lab) and prebiotics such as fiber are generally considered beneficial for health. these affect the microflora composition and fermentation metabolites and consequently contribute to local and systemic effects in humans. the beneficial effects of probiotics can be improved when combined with prebiotics. here we investigated the effects of a mixed lab supplement combined with dietary fiber on the population of lab in the gut, as well as on serum cholesterol ...201121468911
the characterisation of lactic acid bacteria during the fermentation of an artisan serbian sausage (petrovská klobása).petrovská klobása is an artisan serbian sausage made only from meat and spices without any additives or starter cultures. in order to characterise lactic acid bacteria (lab) microflora, a total number of 404 lab strains were isolated from 15 samples collected during 90 days of the fermentation and 120 days of storage of one batch of petrovská klobása. the isolates were preliminarily identified by phenotypic tests and subjected to (gtg)5-pcr fingerprinting. representatives of each group were iden ...201121420794
biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.in this study, four different laboratory scale gluten-free (gf) sourdoughs were developed from buckwheat or teff flours. the fermentations were initiated by the spontaneous biota of the flours and developed under two technological conditions (a and b). sourdoughs were propagated by continuous back-slopping until the stability was reached. the composition of the stable biota occurring in each sourdough was assessed using both culture-dependent and -independent techniques. overall, a broad spectru ...201021356457
effect of applying inoculants with heterolactic or homolactic and heterolactic bacteria on the fermentation and quality of corn silage.this study examined the effect of applying different bacterial inoculants on the fermentation and quality of corn silage. corn plants were harvested at 35% dm, chopped, and ensiled in 20-l mini silos after application of (1) deionized water (con) or inoculants containing (2) 1 × 10(5) cfu/g of pediococcus pentosaceus 12455 and propionibacteria freudenreichii (b2); (3) 4 × 10(5) cfu/g of lactobacillus buchneri 40788 (buc); or (4) 1 × 10(5) cfu/g of pediococcus pentosaceus 12455 and 4 × 10(5) cfu/ ...201121338815
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 ...201121329996
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 ...201121300508
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 ...201121295882
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 ...201121262359
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