Publications
| Title | Abstract | Year Filter | PMID(sorted descending) Filter |
|---|
| bacteriocin production by pediococcus pentosaceus isolated from marula (scerocarya birrea). | strain st44am, isolated from marula, was identified as pediococcus pentosaceus based on biochemical tests, sugar fermentation reactions (api 50chl), pcr with species-specific primers and 16s rdna sequencing. strain st44am produces a 6.5 kda class iia bacteriocin, active against lactic acid bacteria, escherichia coli, pseudomonas aeruginosa, klebsiella pneumoniae, listeria innocua, listeria ivanovii subsp. ivanovii and listeria monocytogenes. the peptide is inactivated by proteolytic enzymes, but ... | 2009 | 19446352 |
| pyrosequencing of tagged 16s rrna gene amplicons for rapid deciphering of the microbiomes of fermented foods such as pearl millet slurries. | pearl millet slurries, mixed with groundnuts or not, were chosen as a model to investigate the feasibility of obtaining a rapid overview of community structure and population dynamics of fermented foods using pyrosequencing of tagged 16s rrna gene amplicons. from 14 fermented samples collected either in a traditional small-scale processing unit in burkina faso or at laboratory scale, 137,469 sequences of bacterial 16s rrna gene amplicons were characterized. except for a few proteobacteria, almos ... | 2009 | 19411407 |
| pediococcus lolii sp. nov., isolated from ryegrass silage. | a gram-positive, coccus-shaped, lactic acid bacterium, strain ngri 0510q(t), was isolated from ryegrass silage produced in okinawa prefecture, japan. the cell is non-spore-forming, non-motile, and occurs in pairs or tetrads. the strain is homofermentative and produces d- and l-lactic acid from glucose. phylogenetic analysis based on 16s rrna gene sequences revealed that strain ngri 0510q(t) belongs to the genus pediococcus and clusters within the pediococcus acidilactici and pediococcus pentosac ... | 2009 | 19406783 |
| synthesis and antibacterial activity of nisin-containing block copolymers. | nisin, an antibacterial peptide proven to be an effective inhibitor of gram-positive bacteria, was incorporated into novel block copolymer constructs and tested for retained antibacterial activity. covalent coupling was achieved by chemical modification of the n-terminal isoleucine to introduce a thiol group. thiolated-nisin derivatives were then linked to poly[ethylene oxide]-poly[propylene oxide]-poly[ethylene oxide] (peo-ppo-peo) triblocks that had been end-activated such that terminal hydrox ... | 2009 | 19358262 |
| characterization and application of a native lactic acid bacterium isolated from tannery fleshings for fermentative bioconversion of tannery fleshings. | lactic acid bacteria (lab) species isolated from limed and delimed tannery fleshings (tf) were evaluated for their fermentation efficiency and antibacterial property. the native lab isolates efficiently fermented tf and resulted in a fermented mass with antioxidant properties, indicating their potential for effective eco-friendly bioconversion of tf. from among the lab isolated, a proteolytic isolate showing better antimicrobial spectrum and reasonably good fermentation efficiency was identified ... | 2009 | 19333593 |
| production of shelf-stable ranch dressing using high-pressure processing. | high-pressure processing (hpp) can reduce or eliminate microorganisms of concern in food without deteriorating product quality; however, quality benefits must justify the substantial capital investment for the utilization of this technology. hpp is particularly a beneficial preservation technology for products damaged by thermal treatments or when product quality could be improved by reformulation to raise ph or eliminate chemical preservatives. the primary objectives of this study were to deter ... | 2009 | 19323763 |
| characterization of the beneficial properties of lactobacilli isolated from bullfrog (rana catesbeiana) hatchery. | the present work addresses the isolation and partial identification of the microbial population of a r. catesbeiana hatchery in spring and summer as well as some beneficial properties of lactobacillus strains isolated in different seasons and hatchery areas. the bacterial population was grouped into the following taxa: lactobacillus spp., pediococcus spp., enterococcus faecalis and ent. faecium, and enterobacteriaceae (enterobacter spp., escherichia coli) while pseudomonas aeruginosa and staphyl ... | 2009 | 19306110 |
| modification of azo dyes by lactic acid bacteria. | the ability of lactobacillus casei and lactobacillus paracasei to modify the azo dye, tartrazine, was recently documented as the result of the investigation on red coloured spoilage in acidified cucumbers. fourteen other lactic acid bacteria (lab) were screened for their capability to modify the food colouring tartrazine and other azo dyes of relevance for the textile industry. | 2009 | 19302317 |
| co-cultivation of a bacteriocin-producing mixed culture of bifidobacterium thermophilum rbl67 and pediococcus acidilactici uva1 isolated from baby faeces. | we investigated the kinetics of growth, metabolism and antimicrobial activity of bifidobacterium thermophilum rbl67 and pediococcus acidilactici uva1 previously isolated as a consortium from human baby faeces and producing antimicrobial proteinaceous compounds. | 2009 | 19298509 |
| development of a new method for the detection of lactic acid bacteria capable of protecting ham against enterobacteriaceae. | challenge trials seem to be the best assessment approach to evaluate the potency of food protective cultures. however, this method is time consuming and often difficult to implement. here, we describe the development of the 'sequential culturing method', a new method for the screening of strains as protective cultures. | 2009 | 19291212 |
| a lytic enzyme cocktail from streptomyces sp. b578 for the control of lactic and acetic acid bacteria in wine. | beside yeasts, lactic acid bacteria (lab) are the most abundant microbes in must during vinification. whereas oenococcos oeni is commercially used as a starter culture for the biological acid reduction in wines, other species are responsible for different types of wine spoilage. members of the genera pediococcus, weissella, leuconostoc, and lactobacillus are producers of exopolysaccharide slimes, biogenic amines, acetic acid, and other off-flavors. in order to control microbial growth, different ... | 2009 | 19277643 |
| selectivity and antimicrobial action of bovine lactoferrin derived peptides against wine lactic acid bacteria. | in this study, the antibacterial activities of a bovine lactoferrin pepsin hydrolysate (lfh) and a synthetic peptide derived from bovine lactoferricin (lfcinb(17-31)) have been evaluated against oenococcus oeni and three additional lactic acid bacteria (lab) known to cause spoilage during winemaking processes. inhibition of bacterial growth was demonstrated in vitro in synthetic broth media (mrs) for both lfh and lfcinb(17-31). the bactericidal activity of the synthetic peptide was also assayed ... | 2009 | 19269579 |
| isolation and identification of spoilage microorganisms using food-based media combined with rdna sequencing: ranch dressing as a model food. | investigating microbial spoilage of food is hampered by the lack of suitable growth media and protocols to characterize the causative agents. microbial spoilage of salad dressing is sporadic and relatively unpredictable, thus processors struggle to develop strategies to minimize or prevent spoilage of this product. the objectives of this study were to (i) induce and characterize spoilage events in ranch-style dressing as a model food, and (ii) isolate and identify the causative microorganisms us ... | 2009 | 19269562 |
| pediocin a modulates intestinal microflora metabolism in swine in vitro intestinal fermentations. | the aim of this study was to investigate in vitro the effects of pediocin a [a bacteriocin produced by lactic acid bacteria (lab) pediococcus pentosaceus fbb61] on microbial metabolism in the small and large intestine of pigs. pediocin a was partially purified by ion exchange chromatography and added to an in vitro fermentation system. the intestinal inoculum was collected from pigs immediately after slaughter, diluted with a buffer, and dispensed into fermentation syringes and vessels of the 2 ... | 2009 | 19251932 |
| reclassification of pediococcus dextrinicus (coster and white 1964) back 1978 (approved lists 1980) as lactobacillus dextrinicus comb. nov., and emended description of the genus lactobacillus. | the taxonomic status of pediococcus dextrinicus is described and transfer of the species to the genus lactobacillus, with the name lactobacillus dextrinicus comb. nov., is proposed. this reclassification is supported by multilocus sequence analysis of the 16s rrna gene and cpn60, phes, reca and rpoa proteins. the mode of cell division and existing phenotypic information also show that p. dextrinicus does not belong to the genus pediococcus, but rather to the genus lactobacillus. as such, we prop ... | 2009 | 19244449 |
| probiotics, critical illness, and methodologic bias. | it has been proposed that probiotics can favorably influence the course of critically ill patients. to address this question, a limited systematic review was undertaken (medline search for articles published in english) to identify randomized, controlled trials that compared a group of critically ill patients taking probiotics with a group that did not. ten such trials, mostly with high risks of methodologic bias, were identified. when the data were combined, the probiotics did not appear to inf ... | 2009 | 19244148 |
| clinical efficacy of halophilic lactic acid bacterium tetragenococcus halophilus th221 from soy sauce moromi for perennial allergic rhinitis. | recently, some common foods in daily life, especially lactic acid bacteria, have been found to have anti-allergic effects. we previously isolated a halophilic lactic acid bacterium, tetragenococcus halophilus th221, from soy sauce moromi, a mixture of koji and salt solution, and showed that it possesses an immunomodulatory activity that promotes t helper type 1 immunity. | 2009 | 19240374 |
| short communication: an evaluation of the effectiveness of lactobacillus buchneri 40788 to alter fermentation and improve the aerobic stability of corn silage in farm silos. | the objective of this study was to determine if the effects of inoculation with lactobacillus buchneri 40788 were detectable when applied to whole-plant corn stored in farm silos. corn silage was randomly sampled from farms in wisconsin, minnesota, and pennsylvania, and was untreated (n = 15) or treated with an inoculant (n = 16) containing l. buchneri 40788 alone or this organism combined with pediococcus pentosaceus during may and june 2007. corn silage that was removed from the silo face duri ... | 2009 | 19233810 |
| chemical and rheological properties of the beta-glucan produced by pediococcus parvulus 2.6. | some physicochemical and rheological properties of the exopolysaccharide (eps) produced by pediococcus parvulus 2.6 were examined. structural characterization by nmr ((1)h and 2d-cosy) showed that the same eps, a 2-substituted (1,3)-beta-d-glucan, was synthesized irrespective of sugar source used for growth (glucose, fructose, or maltose). the molecular masses of these beta-glucans were always very high (>10(6) da) and influenced by the culture medium or sugar source. the steady shear rheologica ... | 2009 | 19219990 |
| detection of arc genes related with the ethyl carbamate precursors in wine lactic acid bacteria. | trace amounts of the carcinogen ethyl carbamate can appear in wine by the reaction of ethanol with compounds such as citrulline and carbamyl phosphate, which are produced from arginine degradation by some wine lactic acid bacteria (lab). in this work, the presence of arc genes for the arginine-deiminase pathway was studied in several strains of different species of lab. their ability to degrade arginine was also studied. to detect the presence of arc genes, degenerate primers were designed from ... | 2009 | 19219988 |
| isolation of bovine intestinal lactobacillus plantarum and pediococcus acidilactici with inhibitory activity against escherichia coli o157 and f5. | the growth rate of bovine lactic acid bacteria (lab) in five different culture conditions, and their inhibitory activity against escherichia coli o157 and f5 in two assays was assessed to identify lab for potential prophylactic use in cattle. | 2009 | 19200307 |
| [study of genetic control of pediocins synthesis]. | plasmid profiles of 2 strains of pediococcus acidilactici and 3 strains of p. pentosaceus were studied. synthesis of bacteriocins in 2 strains of p. acidilactici was coded on the plasmid which was confirmed by experiment with elimination of plasmids and subsequent electrophoregram, which demonstrated synchronous disappearance of bacteriocins synthesis characteristic in plasmid-lacking variants. in 3 strains of p. pentosaceus plasmids were not found which points to chromosomal localization of gen ... | 2008 | 19189461 |
| broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of lactobacillus and pediococcus isolates. | identification of the beer-spoilage lactobacillus and pediococcus bacteria has largely taken two approaches; identification of spoilage-associated genes or identification of specific species of bacteria regardless of ability to grow in beer. the problem with these two approaches is that they are either overly inclusive (i.e., detect all bacteria of a given species regardless of spoilage potential) or overly selective (i.e., rely upon individual, putative spoilage-associated genes). our goal was ... | 2009 | 19187996 |
| description of the microflora of sourdoughs by culture-dependent and culture-independent methods. | four types of sourdoughs (l, c, b, q) from artisanal bakeries in northern italy were studied using culture-dependent and culture-independent methods. in all samples, the yeast numbers ranged from 160 to 10(7)cfu/g, and the numbers of lactic acid bacteria (lab) ranged from 10(3) to 10(9)cfu/g. the isolated lab were sequenced, and a similarity was noted between two samples (c, q), both in terms of the species that were present and in terms of the percentage of isolates. in these two samples, lacto ... | 2009 | 19171253 |
| effect of applying molasses or inoculants containing homofermentative or heterofermentative bacteria at two rates on the fermentation and aerobic stability of corn silage. | this study determined how the fermentation and aerobic stability of corn silage are affected by treatment with molasses or 2 dual-purpose inoculants applied at or above the recommended rate. corn forage (dekalb 69-70) was harvested at 39% dry matter (dm) and ensiled after treatment with no additives (control, con), molasses (mol), buchneri 500 inoculant, or pioneer 11c33 inoculant. molasses was applied at 3% of forage dm. buchneri 500 was applied at the recommended rate of 8 mg/kg fresh forage t ... | 2009 | 19164681 |
| functionality of lactic acid bacteria peptidase activities in the hydrolysis of gliadin-like fragments. | to evaluate the role of the peptidase activities from sourdough lactic acid bacteria (lab) in the degradation of alpha-gliadin fragments. | 2008 | 19146533 |
| bacterial spoilage of wine and approaches to minimize it. | bacteria are part of the natural microbial ecosystem of wine and play an important role in winemaking by reducing wine acidity and contributing to aroma and flavour. conversely, they can cause numerous unwelcome wine spoilage problems, which reduce wine quality and value. lactic acid bacteria, especially oenococcus oeni, contribute positively to wine sensory characters, but other species, such as lactobacillus sp. and pediococcus sp can produce undesirable volatile compounds. consequences of bac ... | 2009 | 19141041 |
| influence of baking enzymes on antimicrobial activity of five bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated from lithuanian sourdoughs. | to evaluate the effect of four different baking enzymes on the inhibitory activity of five bacteriocin-like inhibitory substances (blis) produced by lactic acid bacteria (lab) isolated from lithuanian sourdoughs. | 2008 | 19120925 |
| isolation and characterization of bacteriocin-producing bacteria from the gastrointestinal tract of broiler chickens for probiotic use. | to isolate and characterize the bacteriocin-producing bacteria (bpb) from the gastrointestinal tract of broiler chickens for probiotic use. | 2008 | 19120666 |
| bio-ecological control of chronic liver disease and encephalopathy. | minimal encephalopathy was originally associated with chronic liver disease but is increasingly associated with most other chronic diseases and particularly with diabetes and also chronic disorders in other organs: kidneys, lungs, thyroid and with obesity. it is increasingly with dramatically increased and more or less permanent increase in systemic inflammation, most likely a result of western lifestyle. frequent physical exercise and intake of foods rich in vitamins, antioxidants, fibres, lact ... | 2009 | 19104922 |
| molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids. | the potential to produce volatile phenols from hydroxycinnamic acids was investigated for lactic acid bacteria (lab) isolated from spanish grape must and wine. a pcr assay was developed for the detection of lab that potentially produce volatile phenols. synthetic degenerate oligonucleotides for the specific detection of the pdc gene encoding a phenolic acid decarboxylase were designed. the pdc pcr assay amplifies a 321 bp dna fragment from phenolic acid decarboxylase. the pdc pcr method was appl ... | 2009 | 19099460 |
| taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type i propagation using lactobacillus sanfranciscensis starters. | the structure and stability of the dominant lactic acid bacterium population were assessed during wheat flour sourdough type i propagation by using singly nine strains of lactobacillus sanfranciscensis. under back-slopping propagation with wheat flour type 0 f114, cell numbers of presumptive lactic acid bacteria varied slightly between and within starters. as determined by randomly amplified polymorphic dna-pcr and restriction endonuclease analysis-pulsed-field gel electrophoresis analyses, only ... | 2009 | 19088320 |
| resolution of persistent pediococcus bacteremia with daptomycin treatment: case report and review of the literature. | a case of bacteremia caused by pediococcus acidilactici occurring in a patient with metastatic adenocarcinoma of the gallbladder is described. the bacteremia persisted despite an antimicrobial regimen of vancomycin, ciprofloxacin, metronidazole, and caspofungin. within 36 h of switching the vancomycin to daptomycin (6 mg/kg per day), the bacteremia resolved and the patient improved clinically. previous reports of human pediococcal infection are also reviewed. | 2010 | 19081696 |
| characterization of anti-listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood. | this work had as main objectives to characterize two bacteriocins produced by lactic acid bacteria (lab) previously isolated from non-fermented seafood, in order to evaluate their potential as new food protective agents. the two bacteriocinogenic isolates were identified by polymerase chain reaction (pcr) using genus- and species-specific primers, and confirmed by 16s rdna sequencing, as enterococcus faecium and pediococcus pentosaceus. the antimicrobial spectrum of each strain included several ... | 2009 | 19081155 |
| pediococcus argentinicus sp. nov. from argentinean fermented wheat flour and identification of pediococcus species by phes, rpoa and atpa sequence analysis. | a gram-positive, small coccus-shaped lactic acid bacterium, strain lmg 23999(t), was isolated from argentinean wheat flour. 16s rrna gene sequence analysis revealed that the phylogenetic position of the novel strain was within the genus pediococcus, with pediococcus stilesii, pediococcus pentosaceus and pediococcus acidilactici as its closest relatives (97.7, 97.3 and 96.9 % gene sequence similarity, respectively). fluorescent amplified fragment length polymorphism fingerprinting of whole genome ... | 2008 | 19060081 |
| administration of pediococcus acidilactici or saccharomyces cerevisiae boulardii modulates development of porcine mucosal immunity and reduces intestinal bacterial translocation after escherichia coli challenge. | in this study, the influence of the probiotics, pediococcus acidilactici (pa) and saccharomyces cerevisiae boulardii (scb), on intestinal immune traits and resistance to enterotoxigenic escherichia coli (etec) infection was evaluated in pigs. two weeks before farrowing, 30 sows and their future litters were allocated to the following treatments: 1) control group without antibiotic or probiotic treatment (ctrl), 2) control with antibiotic (tiamulin) added to weanling feed (abt), or litters treate ... | 2009 | 19028865 |
| effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices. | strains of lactobacillus plantarum, weissella cibaria/confusa, lactobacillus brevis, pediococcus pentosaceous, lactobacillus sp. and enterococcus faecium/faecalis were identified from raw tomatoes by biolog system, partial 16s rrna gene sequence and subjected to typing by random amplified polymorphic dna-polymerase chain reaction (rapd-pcr) analysis. ten autochthonous strains were singly used to ferment tomato juice (tj) via a protocol which included fermentation at 25 degrees c for 17 h and fur ... | 2009 | 19028404 |
| isolation and characterization of acid-sensitive mutants of pediococcus acidilactici. | acid-sensitive mutants of pediococcus acidilactici bcc 9545, a starter culture of the thai fermented pork sausage nham, were isolated as spontaneous neomycin resistant mutants. the mutants generally produced less acid and acidified the culture media less than the parent strain in a 72 h culturing period. interestingly, the atpase activities of the mutants did not differ considerably from that of the parent strain in acidic conditions. it was also found that the internal ph values of the mutant s ... | 2009 | 19028310 |
| characterization of prs5: a theta-type plasmid found in a strain of pediococcus pentosaceus isolated from wine that can be used to generate cloning vectors for lactic acid bacteria. | the nucleotide sequence of prs5 (10153bp) is reported. through sequence analysis, 9 open reading frames (orfs) were identified and the following features observed: a region likely involved in replication whose structural features indicate that prs5 belongs to the pucl287 group of theta-type replicons, and hypothetical proteins putatively involved in plasmid copy number control, restriction-modification system, toxin-antitoxin system and a putative integrase. shuttle vectors for escherichia coli ... | 2009 | 19027788 |
| identification of lactic acid bacteria and gram-positive catalase-positive cocci isolated from naturally fermented sausage (sucuk). | the aim of the study was to identify lactic acid bacteria and gram-positive catalase-positive cocci isolated from turkish dry fermented sausage (sucuk) produced by 7 different manufacturers without using starter culture. a total of 129 isolates of lactic acid bacteria were identified phenotypically. lactobacillus plantarum was the dominant species (45.7%) followed by l. curvatus (10.9%) and l. fermentum (9.3%). pediococcus isolates were identified as p. pentosaceus and p. acidilactici. all the i ... | 2008 | 19019118 |
| immobilization of lactate oxidase in a poly(vinyl alcohol) matrix on platinized graphite electrodes by chemical cross-linking with isocyanate. | a new method for development of an electrochemical sensor based on lactate oxidase is dedbed. platinized spectroscopic-grade graphite electrodes were modified by chemically cross-linking l-lactate oxidase from pediococcus species into a poly(vinyl alcohol) network through reaction with a tri-isocyanate. the immobilized enzyme exhibits high activity and long-term stability. the sensor provides a linear response to l-lactate over a concentration range of 2 x 10(-5)-4 x 10(-3)m and a sensitivity of ... | 1991 | 18965103 |
| microbial diversity of traditional vietnamese alcohol fermentation starters (banh men) as determined by pcr-mediated dgge. | the diversity of fungi and bacteria associated with traditional vietnamese alcohol fermentation starters (banh men) was investigated by pcr-mediated dgge. from 52 starter samples, 13 species of fungi (including yeasts) and 23 species of bacteria were identified. the fungal composition of the starters was consistent with little variation among samples. it consisted of amylase producers (rhizopus oryzae, r. microsporus, absidia corymbifera, amylomyces sp., saccharomycopsis fibuligera), ethanol pro ... | 2008 | 18838186 |
| use of a species-specific multiplex pcr for the identification of pediococci. | in this study, the 23s rrna genes of nine different pediococcus type strains were sequenced. by using a multiple sequence alignment with 23s rdna sequences of related lactic acid bacteria two primer pairs were constructed, one for the general identification of the genus pediococcus and one for the identification of the atypical species, p. dextrinicus. furthermore, a primer set for a rapid multiplex pcr identification of the eight typical pediococcus species was developed. with this technique, t ... | 2008 | 18835501 |
| oligonucleotide microarrays for the detection and identification of viable beer spoilage bacteria. | the design and evaluation of an oligonucleotide microarray in order to detect and identify viable bacterial species that play a significant role in beer spoilage. these belong to the species of the genera lactobacillus, megasphaera, pediococcus and pectinatus. | 2008 | 18785882 |
| novel extracellular proteolytic activity in pediococcus acidilactici atcc 8042. | proteolytic systems are common in lactic acid bacteria, but there are few reports about proteases or peptidases in the genus pediococcus. to evaluate the presence of these types of enzymes, pediococcus acidilactici atcc 8042 was cultured in mrs broth. supernatants collected during the log phase showed proteolytic activity towards an elastin dispersion when assayed using a spectrophotometer. zn2+ showed a stimulatory effect, and the proteolytic activity reached its maximum when 200 mmol/l nacl wa ... | 2008 | 18772932 |
| purification of pediocin pa-1 by immunoaffinity chromatography. | a one-step purification procedure for purifying pediocin pa-1, a class iia bacteriocin produced by pediococcus acidilactici ul5, was developed based on column immunoaffinity chromatography with specific antipediocin pa-1 polyclonal antibodies coupled to cyanogen bromide-activated sepharosetm. about 13.3 microg/ml purified pediocin pa-1 was obtained from 15 ml p. acidilactici ul5 culture supernatant, as measured by enzyme-linked immunosorbent assay. the specific activity and average recovery of t ... | 2008 | 18727543 |
| diversity of lactic acid bacteria in two flemish artisan raw milk gouda-type cheeses. | pcr-denaturing gradient gel electrophoresis (pcr-dgge) was used to study the diversity of lactic acid bacteria (lab) in two flemish artisan raw milk gouda-type cheeses. in parallel, conventional culturing was performed. isolates were identified using (gtg)(5)-pcr and sequence analysis of 16s rrna and phes genes. discriminant analysis revealed some differences in overall lab diversity between the two batches and between the two cheeses. within each batch, the diversity of 8- and 12-week-old chees ... | 2008 | 18721684 |
| regulation of hdc expression and hdc activity by enological factors in lactic acid bacteria. | the aim of this work was to study the influence of enological factors on the histidine decarboxylase gene (hdc) expression and on histidine decarboxylase enzyme (hdc) activity in lactobacillus hilgardii, pediococcus parvulus and oenococcus oeni. | 2008 | 18713288 |
| selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, french beans or marrows. | strains of leuconostoc mesenteroides, lactobacillus plantarum, weissella soli/weissella koreensis, enterococcus faecalis, pediococcus pentosaceus and lactobacillus fermentum were identified from raw carrots, french beans and marrows by partial 16s rrna gene sequence. l. plantarum m1, leuc. mesenteroides c1 and p. pentosaceus f4 were selected based on the rates of growth and acidification in vegetable juice media, and used as the autochthonous mixed starter for the fermentation of carrots, french ... | 2008 | 18710789 |
| biodiversity of the microbial community in a spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods. | the microbial diversity within alberquilla cheese, made from a spontaneously fermented mixture of raw goats' and sheep's milk in the alpujarra mountains (granada, south-east spain), has been studied by the classical culturing method and also by molecular analysis of community dna. a collection of 206 isolates was obtained from the cheese on different selective/differential media, which were then re-grouped to 52 after randomly amplified polymorphic dna (rapd)-pcr analyses. isolates on man-rogosa ... | 2008 | 18692931 |
| pediococcus pentosaceus nb-17 for probiotic use. | the plant-derived pediococcus pentosaceus nb-17 was isolated from japanese traditional vegetable pickles. the production of cytokines from mouse spleen cells co-cultivated with heat-killed bacteria was investigated in vitro. the bacteria significantly induced secretion levels of interferon (ifn)-gamma and interleukin (il)-12 p70, and suppressed il-4 productions in ovalbumin (ova) sensitized mouse spleen cells. therefore, the bacteria could effectively stimulate immune activities and showed aller ... | 2008 | 18691534 |
| effects of the administration of pediococcus acidilactici to laying hens on productive performance. | 2008 | 18685970 | |
| a factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during puzzone di moena cheese ripening. | the lactic acid populations of 2 seasonal puzzone di moena cheeses made from winter and summer raw cow's milk were characterized at different ripening times. lactic acid bacteria (lab) were isolated on selective media and subjected to genetic typing and identification. the species most frequently found during ripening were lactobacillus paracasei ssp. paracasei, lactobacillus plantarum, and pediococcus pentosaceus. the different strains recognized by random amplification of polymorphic dna-pcr w ... | 2008 | 18650274 |
| characterization of the gut bacterial community in manduca sexta and effect of antibiotics on bacterial diversity and nematode reproduction. | the tobacco hornworm, manduca sexta, is a model lepidopteran insect used to study the pathogenic and mutualistic phases of entomopathogenic nematodes (epns) and their bacterial symbionts. while intestinal microbial communities could potentially compete with the epn and its bacterial partner for nutrient resources of the insect, the microbial gut community had not been characterized previously. here, we show that the midgut of m. sexta raised on an artificial diet contained mostly gram-positive c ... | 2008 | 18647359 |
| heterologous expression of a position 2-substituted (1-->3)-beta-d-glucan in lactococcus lactis. | exopolysaccharides play an important role in the rheology and texture of fermented foods, and among these beta-glucans have immunomodulating properties. we show that the overproduction of the pediococcus parvulus gtf glycosyltransferase in an uncapsulated lactococcus lactis strain results in synthesis and secretion (300 mg liter(-1)) of a position 2-substituted (1-->3)-beta-d-glucan that has potential use as a food additive. | 2008 | 18567684 |
| immunity gene pedb enhances production of pediocin pa-1 in naturally resistant lactococcus lactis strains. | heterologous production of the antilisterial bacteriocin pediocin pa-1 in lactococci is an attractive objective to increase the safety of dairy products. in a previous paper, we developed a system for the heterologous production of the bacteriocin pediocin pa-1 in pediocin-resistant lactococcal hosts through a leader exchange strategy. the system was based on 3 genes, 1 encoding the fusion between the lactococcin a leader and propediocin pa-1, and the other 2 encoding the lactococcin a secretion ... | 2008 | 18565917 |
| pediocin pa-1 production during repeated-cycle batch culture of immobilized pediococcus acidilactici ul5 cells. | pediocin pa-1 production by pediococcus acidilactici ul5 cells immobilized in kappa-carrageenan/locust bean gum gel beads was studied during repeated-cycle batch (rcb) culture with ph control in man rogosa and sharpe (mrs) broth supplemented with 1% glucose and whey permeate (swp) medium. the pediocin pa-1 production by free p. acidilactici cells ph-controlled batch culture has reached 2048 and 4096 au ml(-1) after 11 and 12 h of incubation, with volumetric productivities of 187 and 342 au ml(-1 ... | 2008 | 18558343 |
| antimicrobial activity of enterococcus faecium l50, a strain producing enterocins l50 (l50a and l50b), p and q, against beer-spoilage lactic acid bacteria in broth, wort (hopped and unhopped), and alcoholic and non-alcoholic lager beers. | enterococcus faecium l50 produces enterocin l50 (l50a and l50b) (entl50, entl50a and entl50b), enterocin p (entp) and enterocin q (entq) and displays a broad antimicrobial spectrum against the most relevant beer-spoilage lactic acid bacteria (lab) (i.e., lactobacillus brevis and pediococcus damnosus), which is mainly due to the production of entl50 (entl50a and entl50b). bacteriocin assays using in vitro-synthesized entl50 (entl50a and entl50b) showed that both individual peptides possess antimi ... | 2008 | 18544465 |
| multi-loci sequence typing (mlst) for two lacto-acid bacteria (lab) species: pediococcus parvulus and p. damnosus. | the control of wine microbial population during and beyond fermentation is of huge importance for wine quality. lactic acid bacteria (lab) in wine are responsible for malolactic fermentation (mlf) which can be desired in some cases and undesirable in others. some lab do not perform mlf and their uncontrolled growth could contribute to severe wine spoilage such as undesired flavours. their identification and detection is considered crucial for numerous biotechnological applications in food fermen ... | 2008 | 18543129 |
| isolation and partial characterization of a bacteriocin produced by pediococcus pentosaceus k23-2 isolated from kimchi. | screening and partial characterization of a bacteriocin produced by pediococcus pentosaceus k23-2 isolated from kimchi, a traditional korean fermented vegetable. | 2008 | 18540969 |
| rapid identification of the three major species of dairy obligate heterofermenters lactobacillus brevis, lactobacillus fermentum and lactobacillus parabuchneri by species-specific duplex pcr. | in this study, the biodiversity of 154 strains of lactic acid bacteria, including 112 dairy product isolates presumptively identified as obligately heterofermentative lactobacilli (ohl) by classical microbiological tests, as well as 23 ohl-type strains, was investigated by pcr-based methods and gene sequencing. using these techniques, 51% of the cheese isolates were actually identified as ohl. the non-ohl isolates were identified to the leuconostoc, lactobacillus, weisella, pediococcus or strept ... | 2008 | 18510560 |
| characterization of gtf, a glucosyltransferase gene in the genomes of pediococcus parvulus and oenococcus oeni, two bacterial species commonly found in wine. | "ropiness" is a bacterial alteration in wines, beers, and ciders, caused by beta-glucan-synthesizing pediococci. a single glucosyltransferase, gtf, controls ropy polysaccharide synthesis. in this study, we show that the corresponding gtf gene is also present on the chromosomes of several strains of oenococcus oeni isolated from nonropy wines. gtf is surrounded by mobile elements that may be implicated in its integration into the chromosome of o. oeni. gtf is expressed in all the gtf(+) strains, ... | 2008 | 18469121 |
| functional properties of selected starter cultures for sour maize bread. | this paper focuses on the functional properties of maize sour-dough microflora selected and tested for their use as starter cultures for sour maize bread. lactic acid bacteria and yeasts isolated from spontaneously fermented maize dough were selected based on dominance during fermentation and presence at the end of fermentation. functional properties examined included acidification, leavening and production of some antimicrobial compounds in the fermenting matrix. the organisms previously identi ... | 2008 | 18456117 |
| transport of glycerol by pediococcus pentosaceus isolated from wine. | pediococcus pentosaceus n(5)p is a strain isolated from wine that uses glycerol as its sole carbon source, mainly via the glycerol kinase pathway. the transport of glycerol was investigated in resting cells of this strain. glycerol uptake followed a michaelis-menten relationship with an observed apparent k(m) of 33 microm and a v(max) of 2.5 nmol/min/mg of cell protein. the transport system was specific for glycerol, which was present in the cells grown either on glycerol or glucose suggesting i ... | 2008 | 18456108 |
| bartonella quintana and bartonella pediococcus infection after aortic valve replacement. | bartonella quintana and bartonella pediococcus infections are very rare causes of endocarditis. urban trench fever with relapsing febrile illness, headache, leg pain, and endocarditis has now begun to be a more important cause of disease in socially disadvantaged persons. the diagnosis is difficult because the growth of b. quintana in blood culture takes 20-40 days. b. pediococcus may be an opportunistic pathogen in severely compromised hosts, although it has been described as a harmless bacteri ... | 2008 | 18430664 |
| inhibition of escherichia coli o157:h7 in ripening dry fermented sausage by ground yellow mustard. | compounds generated by the enzymatic hydrolysis of glucosinolates naturally present in mustard powder are potently bactericidal against escherichia coli o157:h7. because e. coli o157:h7 can survive the dry fermented sausage manufacturing process, 2, 4, and 6% (wt/wt) nondeheated (hot) mustard powder or 6% (wt/wt) deheated (cold) mustard powder were added to dry sausage batter inoculated with e. coli o157:h7 at about 7 log cfu/g to evaluate the antimicrobial effectiveness of the powders. reductio ... | 2008 | 18389690 |
| identification of novel hora-harbouring bacteria capable of spoiling beer. | an atp-binding cassette (abc) multi-drug resistance (mdr) gene was found in 4 gram-positive bacterial isolates of environmental origin and found capable of spoiling beer. the bacteria isolated were bacillus cereus, bacillus licheniformis, paenibacillus humicus, and staphylococcus epidermidis; all of which were previously unappreciated as beer-spoilage bacteria. the mdr gene found in these bacteria has less than 37% similarity to known abc mdr proteins described for bacillus and staphylococcus, a ... | 2008 | 18389005 |
| nisin antimicrobial activity and structural characteristics at hydrophobic surfaces coated with the peo-ppo-peo triblock surfactant pluronic f108. | the antimicrobial peptide nisin has been observed to preferentially locate at surfaces coated with the poly[ethylene oxide]-poly[propylene oxide]-poly[ethylene oxide] (peo-ppo-peo) surfactant pluronic f108, to an extent similar to its adsorption at uncoated, hydrophobic surfaces. in order to evaluate nisin function following its adsorption to surfaces presenting pendant peo chains, the antimicrobial activity of nisin-loaded, f108-coated polystyrene microspheres and f108-coated polyurethane cathe ... | 2008 | 18377919 |
| safety of probiotics: translocation and infection. | the long history of safety has contributed to the acceptance of probiotics as a safe food adjunct. consequently, many probiotic products and their applications have been granted gras (generally regarded as safe) status. however, this classification has been frequently generalized for all probiotic strains regardless of their application. cases of probiotics from the genera lactobacillus, leuconostoc, pediococcus, enterococcus, and bifidobacterium have been isolated from infection sites, leading ... | 2008 | 18366533 |
| effects of orally administered probiotic pediococcus acidilactici on the small and large intestine of weaning piglets. a qualitative and quantitative micro-anatomical study. | probiotic research has been approached, above all in recent years, by widely differing points of view, both for human and animal uses. lactic acid bacteria release bacteriocins, and some of them may function as probiotic. the aim of the present study was to investigate the effects of dietary supplementation with the probiotic pediococcus acidilactici on the piglet intestine, on circulating lymphocytes, and on aspects of piglet performance during the first 42 days after weaning. sixteen female pi ... | 2008 | 18366003 |
| the effect of probiotics and organic acids on shiga-toxin 2 gene expression in enterohemorrhagic escherichia coli o157:h7. | probiotics are known to have an inhibitory effect against the growth of various foodborne pathogens, however, the specific role of probiotics in shiga-toxin-producing escherichia coli (stec) virulence gene expression has not been well defined. shiga toxins are members of a family of highly potent bacterial toxins and are the main virulence marker for stec. shiga toxins inhibit protein synthesis in eukaryotic cells and play a role in hemorrhagic colitis and hemolytic uremic syndrome. stec possess ... | 2008 | 18328583 |
| use of response surface method for the determination of demineralization efficiency in fermented shrimp shells. | a box-behnken design with three variables (sucrose concentration, initial ph value and soaking time) and three levels were used for studying the demineralization efficiency in fermented shrimp shells by pediococcus sp. l1/2. first, the bacterial cells were inoculated into the media with various concentrations of sucrose and initial ph values, and fermentation took place under static conditions at 37 degrees c for 24h. significant differences in the levels of total titratable acid were observed. ... | 2008 | 18276133 |
| capacity of human nisin- and pediocin-producing lactic acid bacteria to reduce intestinal colonization by vancomycin-resistant enterococci. | this study demonstrated the capacity of bacteriocin-producing lactic acid bacteria (lab) to reduce intestinal colonization by vancomycin-resistant enterococci (vre) in a mouse model. lactococcus lactis mm19 and pediococcus acidilactici mm33 are bacteriocin producers isolated from human feces. the bacteriocin secreted by p. acidilactici is identical to pediocin pa-1/ach, while pcr analysis demonstrated that l. lactis harbors the nisin z gene. lab were acid and bile tolerant when assayed under sim ... | 2008 | 18245231 |
| detection of biogenic amine producer bacteria in a typical italian goat cheese. | the aim of this study was to research decarboxylating bacterial strains and biogenic amine content in a typical italian goat cheese (robiola di roccaverano). the study was performed on fresh and ripened samples of goat cheese manufactured from industrial and artisanal producers. sixty-seven bacterial strains isolated showed decarboxylating activity, and enterococcus faecalis was the most widespread decarboxylating species in all artisanal and industrial products. pediococcus acidilactici and ent ... | 2008 | 18236686 |
| diversity of lactic acid bacteria in fermented brines used to make stinky tofu. | stinky tofu is a kind of fermented tofu with a strong odor. although stinky tofu is a very popular snack in the asian region, the community of microbes, and especially lactic acid bacteria (lab), indigenous to the fermented brine from which it is made remains poorly described. we examined 168 isolates obtained from the original fermented brine (brine a) and two brines in which the hard tofu (brine b) and soft tofu (brine c) had been soaked. through random amplified polymorphic dna (rapd) analysi ... | 2008 | 18234387 |
| population diversity of yeasts and lactic acid bacteria in pig feed fermented with whey, wet wheat distillers' grains, or water at different temperatures. | the diversity of populations of yeast and lactic acid bacteria (lab) in pig feeds fermented at 10, 15, or 20 degrees c was characterized by rrna gene sequencing of isolates. the feeds consisted of a cereal grain mix blended with wet wheat distillers' grains (wwdg feed), whey (w feed), or tap water (wat feed). fermentation proceeded for 5 days without disturbance, followed by 14 days of daily simulated feed outtakes, in which 80% of the contents were replaced with fresh feed mixtures. in wwdg fee ... | 2008 | 18223110 |
| rapid quantifiable assessment of nutritional parameters influencing pediocin production by pediococcus acidilactici nrrl b5627. | a direct plate bioassay procedure was applied for rapid and quantifiable assessment of the influence of various nutritional parameters on pediocin production by pediococcus acidilactici nrrl b5627. solid-state cultivation of the microorganism was done on mrs-based media over 3-and 6-hours incubation periods. nutritional parameters assessed included the carbon source (glucose, sucrose, fructose, galactose, glycerol), and various salts (nh(4)po(4), cacl(2), kh(2)po(4), mnso(4).h(2)o). glucose was ... | 2008 | 18215516 |
| diversity of predominant lactic acid bacteria associated with cocoa fermentation in nigeria. | the fermentation of cocoa relies on a complex succession of bacteria and filamentous fungi, all of which can have an impact on cocoa flavor. so far, few investigations have focused on the diversity of lactic acid bacteria involved in cocoa fermentation, and many earlier investigations did not rely on polyphasic taxonomical approaches, which take both phenotypic and genotypic characterization techniques into account. in our study, we characterized predominant lactic acid bacteria from cocoa ferme ... | 2008 | 18213481 |
| succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a pcr-based approach. | the goal of the investigation was to study the succession of major groups of lactic acid bacteria (lab) and their antagonism in salt-fermented cucumber using pcr. in a direct detection method as well as a short enrichment process, pcr enabled detection of leuconostoc and lactobacillus during early hours of fermentation. subsequently, lactobacillus and pediococcus emerged as the dominant genera. nucleic acid sequence of culture-independent clones confirmed the detection of pediococcus as a domina ... | 2008 | 18206770 |
| inactivation of exopolysaccharide and 3-hydroxypropionaldehyde-producing lactic acid bacteria in apple juice and apple cider by enterocin as-48. | the bacteriocin enterocin as-48 was tested against exopolysaccharide producing lactic acid bacteria (lab) strains of lactobacillus collinoides, lactobacillus dioliovorans and pediococcus parvulus as well as two 3-hydroxypropionaldehyde (3-hpa)-producing lb. collinoides strains causing apple cider spoilage. in fresh-made apple juice, a bacteriocin concentration of 2.5 microg/ml reduced the lab viable cell counts below detection levels during the course of incubation at 10 and 22 degrees c for mos ... | 2008 | 18164531 |
| method for reliable isolation of lactobacillus sakei strains originating from tunisian seafood and meat products. | in tunisia, several food products derived from meat or seafood are naturally processed, without any addition of bacterial starters. such fermented, dried-cured, salted, or marinated products, as well as the raw meat or fish may thus provide a source to isolate the natural microflora colonizing such environments. we isolated lactic acid bacteria from a representative range of flesh-foods sold or manufactured in different parts of tunisia, and selectively searched for lactobacillus sakei, a lactic ... | 2008 | 18155310 |
| [exopolysaccharides of lactic acid bacteria: structure and biosynthesis]. | the group of lactic acid bacteria (labs) includes four genera: lactobacillus, leuconostoc, pediococcus, and streptococcus. the most characteristic feature of this group of microorganisms is the production of lactic acid as a main product of carbohydrate metabolism. labs are responsible for the fermentation of alimentary products and they also produce a variety of agents, among them exopolysaccharides (epss), which inhibit the growth of pathogenic bacteria. in this article on the different types ... | 2007 | 18097339 |
| chimeras of mature pediocin pa-1 fused to the signal peptide of enterocin p permits the cloning, production, and expression of pediocin pa-1 in lactococcus lactis. | chimeras of pediocin pa-1 (peda-1), a bacteriocin produced by pediococcus acidilactici plbh9, fused to the signal peptide of enterocin p (entp), a sec-dependent bacteriocin produced by enterococcus faecium p13, permitted the production of peda-1 in lactococcus lactis. chimeric genes encoding the entp signal peptide (sp(entp)) fused to mature peda-1 (peda), with or without its immunity gene (pedb), were cloned into the expression vector pmg36c to generate the recombinant plasmids pmpp9 (sp(entp): ... | 2007 | 18095432 |
| pediocin sa-1, an antimicrobial peptide from pediococcus acidilactici nrrl b5627: production conditions, purification and characterization. | fermentation broths of pediococcus acidilactici nrrl b5627 exhibited a certain antimicrobial activity due to a bacteriocin produced during early growth and until the stationary phase of growth was reached (at optimum of 60% dissolved oxygen saturation). its size was determined by electrospray ionization mass spectrometric analysis as 3.660 kda. n-terminal sequencing showed that the bacteriocin had 19 amino acid residues in the order kyygxngvxtxgkhsxvdx. the purified bacteriocin is similar to ped ... | 2008 | 18093831 |
| growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria. | five bacteriocin-producing lactic acid bacteria (lab): enterococcus faecium et05, lactobacillus curvatus et06, l. curvatus et30, l. deldrueckii et32 and pediococcus acidilactici et34, selected by their capacity for growth and producing inhibition in vitro at high salt-on-water content, low temperature and anaerobic atmosphere, conditions simulating cold-smoked fish, were inoculated onto salmon fillets, in co-culture with listeria innocua 2030c, and cold-smoked processed (dry salted for 6 h; dryi ... | 2008 | 18068846 |
| high frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype. | lactic acid bacteria contribute to wine transformation during malolactic fermentation. they generally improve the sensorial properties of wine, but some strains produce histamine, a toxic substance that causes health issues. histamine-producing strains belong to species of the genera oenococcus, lactobacillus, and pediococcus. all carry an hdca gene coding for a histidine decarboxylase that converts histidine into histamine. for this study, a method based on quantitative pcr and targeting hdca w ... | 2008 | 18065614 |
| detection and characterization of a lytic pediococcus bacteriophage from the fermenting cucumber brine. | of the twelve lytic bacteriophages recovered from five different fermenting cucumber tanks that were inoculated with pediococcus sp. la0281, a lytic phage, phips05, was characterized in the present study. the plaques were mostly clear and round-shaped on the lawn of starter strain, indicating lytic phage. overall appearance indicated that it belongs to the siphoviridae family or bradley's group b1, with a small isometric head and a flexible noncontractile tail with swollen base plate. the averag ... | 2007 | 18051757 |
| morphological changes induced in listeria monocytogenes v7 by a bacteriocin produced by pediococcus acidilactici. | pediococcus acidilactici produces bacteriocin, which kills listeria monocytogenes. the bactericidal mode of action of the bacteriocin against l. monocytogenes v7 was investigated by transmission electron microscopy. the bacteriocin was purified partially from the cell-free extract using micro-cel and cation-exchange chromatography, and the specific activity was increased 1,791 fold. the bacteriocin (6,400 au/ ml) was inoculated with l. monocytogenes v7 and incubated for 0.5 h, 1 h, 3 h, and 6 h. ... | 2007 | 18051280 |
| identification and antimicrobial susceptibility of lactic acid bacteria from retail fermented foods. | one important safety criterion of using lactic acid bacteria (lab) in food applications is to ensure that they do not carry transferable antimicrobial resistance (ar) determinants. in this study, 63 lab belonging to six genera, streptococcus, lactobacillus, lactococcus, enterococcus, leuconostoc, and pediococcus, were recovered from 28 retail fermented food products in maryland, identified to species with 16s-23s rrna spacer pcrs, and characterized for antimicrobial susceptibility against eight ... | 2007 | 18044442 |
| phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of north east india. | mesu, soidon, soibum and soijim are ethnic fermented bamboo tender shoot products prepared by the people in north east india. microbiological analysis of mesu, soidon, soibum and soijim showed the population dominated by lactic acid bacteria (lab) ranging up to 10(8) cfu g(-1). the phenotypic characterisation of predominant lab isolated from the fermented bamboo shoot products was based on general morphology, physiological tests, api and biolog systems. the genotypic characterisation of lab was ... | 2008 | 18036695 |
| microbial development in distillers wet grains produced during fuel ethanol production from corn (zea mays). | distillers grains are coproduced with ethanol and carbon dioxide during the production of fuel ethanol from the dry milling and fermentation of corn grain, yet there is little basic microbiological information on these materials. we undertook a replicated field study of the microbiology of distillers wet grains (dwg) over a 9 day period following their production at an industrial fuel ethanol plant. freshly produced dwg had a ph of about 4.4, a moisture content of about 53.5% (wet mass basis), a ... | 2007 | 18026225 |
| production of active pediocin pa-1 in escherichia coli using a thioredoxin gene fusion expression approach: cloning, expression, purification, and characterization. | antimicrobial peptides possess cationic and amphipathic properties that allow for interactions with the membrane of living cells. bacteriocins from lactic acid bacteria, in particular, are currently being studied for their potential use as food preservatives and for applications in health care. however, bacteriocin exploitation is often limited owing to low production yields. gene cloning and heterologous protein or peptide production is one way to possibly achieve overexpression of bacteriocins ... | 2007 | 18026219 |
| characterization and selection of autochthonous lactic acid bacteria isolated from traditional iberian dry-fermented salchichón and chorizo sausages. | a total of 192 lactic acid bacteria were isolated from 2 types of naturally fermented dry sausages at 3 different stages of the ripening process in order to select the most suitable strains as starter cultures in dry-cured sausage manufacture according to their technological characteristics such as glucose fermentation, lactic and acetic acid production, and proteolytic, lipolytic, and antimicrobial activities. identification of the isolates revealed that 31.2% were pediococcus pentosaceus, 26.9 ... | 2007 | 17995686 |
| role of hypermutability in the evolution of the genus oenococcus. | oenococcus oeni is an alcohol-tolerant, acidophilic lactic acid bacterium primarily responsible for malolactic fermentation in wine. a recent comparative genomic analysis of o. oeni psu-1 with other sequenced lactic acid bacteria indicates that psu-1 lacks the mismatch repair (mmr) genes muts and mutl. consistent with the lack of mmr, mutation rates for o. oeni psu-1 and a second oenococcal species, o. kitaharae, were higher than those observed for neighboring taxa, pediococcus pentosaceus and l ... | 2008 | 17993526 |
| exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process. | different natural antimicrobials affected viability of bacterial contaminants isolated at critical steps during a beer production process. in the presence of 1 mg/ml chitosan and 0.3 mg/ml hops, the viability of escherichia coli in an all malt barley extract wort could be reduced to 0.7 and 0.1% respectively after 2 hour- incubation at 4 degrees c. the addition of 0.0002 mg/ml nisin, 0.1 mg/ml chitosan or 0.3 mg/ml hops, selectively inhibited growth of pediococcus sp. in more than 10,000 times w ... | 2007 | 17987854 |
| lactic acid bacteria with potential to eliminate fungal spoilage in foods. | to investigate antifungal activity produced by lactic acid bacteria (lab) isolated from malted cereals and to determine if such lab have the capacity to prevent fungal growth in a particular food model system. | 2008 | 17976175 |
| redox potential to discriminate among species of lactic acid bacteria. | to verify to what degree reducing capacity is a characterizing parameter of a species, and of the strains themselves within a given species, of lactic acid bacteria. | 2007 | 17953562 |
| biological and genetic classification of canine intestinal lactic acid bacteria and bifidobacteria. | to investigate the distribution of lactic acid bacteria (lab) inhabiting canine intestines, a total of 374 gram-positive lab and bifidobacteria (bf) isolated from large intestinal contents in 36 dogs were classified and identified by phenotypic and genetic analyses. based on cell morphological sizes, these isolates were divided into seven biotypes containing the genera lactobacillus, bifidobacterium, enterococcus, and streptococcus. the lab and bf isolates were classified into 38 chemotypes base ... | 2007 | 17951981 |
| screening from pickled vegetables the potential probiotic strains of lactic acid bacteria able to inhibit the salmonella invasion in mice. | to screen from pickled vegetables the potential probiotic lactic acid bacteria (lab) strains with antagonistic activity against salmonella invasion in host. | 2008 | 17927755 |
| purification and identification of the pediocin produced by pediococcus acidilactici mm33, a new human intestinal strain. | the aim of this study was to purify and identify the bacteriocin produced by pediococcus acidilactici mm33, a strain previously isolated from human gut. | 2008 | 17927747 |