Publications
| Title | Abstract | Year Filter | PMID(sorted descending) Filter |
|---|
| evaluation of different starter cultures (staphylococci plus lactic acid bacteria) in semi-ripened salami stuffed in swine gut. | the ripening properties were evaluated in semi-ripened pork salami started by different cultures: cxp (pediococcus pentosaceus, staphylococcus xylosus and staphylococcus carnosus); rap (lactobacillus plantarum, lactobacillus sakei, s. xylosus and s. carnosus); and gy2 (l. sakei, s. xylosus and s. carnosus). these starters were chosen by their technological activities: cxp (rapid acidifying); rap (medium acidifying); and gy2 (slow acidifying plus intense reddening-flavouring). salami was enhanced ... | 2010 | 21177044 |
| microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward escherichia coli o157:h7 during dry sausage ripening. | work examines the origin of bactericidal activity in mustard flour and explores the relative contribution from starter cultures, e. coli o157:h7 itself and other sources. bacteria can degrade naturally occurring glucosinolates in mustard and form isothiocyanates with antimicrobial activity. in the present work, 24 starter cultures (mostly from commercial mixtures) were screened for their capacity to decompose the glucosinolate, sinalbin. the most active pair, pediococcus pentosaceus um 121p and ... | 2010 | 21146240 |
| study of the relationship between changes in lactic acid bacterial cell components and stimulation of il-12 production under salt-stressed conditions. | one hundred and seventeen strains of plant origin lactic acid bacteria were observed to have interleukin (il)-12 production-inducing activities using mouse peritoneal macrophages. pediococcus pentosaceus (kkm122) was chosen for its stable and strong il-12 production-inducing activity. there was no significant difference in il-12 activity induced by the kkm122 strain grown in culture conditions of 0% and 6% nacl. the cell wall components of cells grown in 6% salt condition, however, significantly ... | 2010 | 21071868 |
| identification of escherichia coli o157:h7 surrogate organisms to evaluate beef carcass intervention treatment efficacy. | we compared the survival of potential pathogen surrogates-meat-hygiene indicators (non-escherichia coli coliforms), biotype i e. coli, and lactic acid bacteria starter cultures-with survival of an e. coli o157:h7 (eco157:h7) inoculum in beef carcass intervention trials. survival of one lactic acid bacteria starter culture (bactoferm lhp dry [pediococcus acidilactici and pediococcus pentosaceus]), a five-isolate biotype i inoculum, and a five-isolate non-e. coli coliform inoculum, was compared wi ... | 2010 | 21067675 |
| exploitation of acha (digitaria exiliis) and iburu (digitaria iburua) flours: chemical characterization and their use for sourdough fermentation. | this study aimed at characterizing the chemical and microbiological composition of acha (digitaria exiliis) and iburu (digitaria iburua) flours and at exploiting their potential for sourdough fermentation. both the flours had a gross composition similar to other cereals. as shown by two-dimensional electrophoresis analysis, acha flour had a higher number of prolamins with respect to iburu flour. the opposite was found for the number of glutelin spots. the concentration of total free amino acids ... | 2010 | 20832683 |
| tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages. | lactic acid bacteria (lab) and enterococci were isolated immediately after stuffing (day 0), at the end of ripening (28th day) and at the end of storage (112th day) from dry fermented sausages produced by two different producers (k; r) in two diameters (4.5 and 7 cm) using either of two spice mixtures (p; h) and either of two starter cultures (pediococcus pentosaceus, c; lactobacillus curvatus+staphylococcus carnosus, f), resulting in a total of 16 different combinations. tyrosine-decarboxylase ... | 2010 | 20696534 |
| robustness of lactobacillus plantarum starters during daily propagation of wheat flour sourdough type i. | this study aimed at investigating the robustness of selected sourdough strains of lactobacillus plantarum. seven strains were singly used as sourdough type i starters under daily back-slopping propagation (ten days) using wheat flour. cell numbers of presumptive lactic acid bacteria varied slightly (median values of 9.13-9.46 log cfu g(-1)) between and within started sourdoughs, as well as the acidifying activity (median values of 1.24-1.33). after three days also the control sourdough (unstarte ... | 2010 | 20688231 |
| effects of microbial inoculants on corn silage fermentation, microbial contents, aerobic stability, and milk production under field conditions. | the present study aimed to investigate the effects of 2 corn silage inoculation strategies (homofermentative vs. heterofermentative inoculation) under field conditions and to monitor responses in silage variables over the feeding season from january to august. thirty-nine commercial dairy farms participated in the study. farms were randomly assigned to 1 of 3 treatments: control (nonactive carrier; chr. hansen a/s, hørsholm, denmark), lactisil (inoculation with 1 x 10(5)lactobacillus pentosus an ... | 2010 | 20655446 |
| diversity of lactic acid bacteria from hussuwa, a traditional african fermented sorghum food. | the diversity of lactic acid bacteria associated with hussuwa fermentation, a sudanese fermented sorghum food, was studied using a polyphasic taxonomical approach. predominant strains could be well characterised based on a combination of phenotypic tests and genotypic methods such as ardra, rep-pcr and rapd-pcr, as well as 16s rrna gene sequencing of representative strains. thus, the majority (128 of 220, 58.3%) of strains exhibited phenotypic properties typical of heterofermentative lactobacill ... | 2010 | 20630317 |
| community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome. | the lactic acid bacterial (lab) community dynamics of two wheat and two spelt sourdough fermentations that were daily back-slopped were monitored during a period of 10 days by hybridizing time-related rna samples, representing the metatranscriptome, to an lab functional gene microarray. to indicate the species present in each hybridized sample, annotation information for the 2,269 oligonucleotides on the microarray was used. the overall hybridization data revealed that after a transition phase o ... | 2010 | 20581179 |
| role of specific components from commercial inactive dry yeast winemaking preparations on the growth of wine lactic acid bacteria. | the role of specific components from inactive dry yeast preparations widely used in winemaking on the growth of three representative wine lactic acid bacteria (oenococcus oeni, lactobacillus hilgardii and pediococcus pentosaceus) has been studied. a pressure liquid extraction technique using solvents of different polarity was employed to obtain extracts with different chemical composition from the inactive dry yeast preparations. each of the extracts was assayed against the three lactic acid bac ... | 2010 | 20578762 |
| purification of bacterial genomic dna in less than 20 min using chelex-100 microwave: examples from strains of lactic acid bacteria isolated from soil samples. | we established a chelex 100-microwave method for the purification of bacterial genomic dna (gdna) in less than 20 min with high yield and good quality, useful for multiple purposes. it combines chelex 100, proteinase k, rnase a and heating in a microwave oven. the resulting gdna was used directly to identify bacterial species of the order lactobacillales by means of pcr amplification of their 16s rdna gene, isolated from sediments on the yucatan peninsula, mexico. this method produced gdna free ... | 2010 | 20556655 |
| potential of pediococcus pentosaceus (l006) isolated from maize leaf to suppress fumonisin-producing fungal growth. | the present study was aimed at characterizing the ability of lactic acid bacteria isolated from maize to repress the growth of fumonisin-producing fungi. a total of 67 isolates were screened for their antifungal activity against fusarium proliferatum and fusarium verticillioides by using the overlay method. the most efficient antifungal isolate was identified as pediococcus pentosaceus (l006), on the basis of physiological and biochemical characterization and 16s rrna gene sequencing. production ... | 2010 | 20537273 |
| susceptibility of meat starter cultures to antimicrobials used in food animals in canada. | lactic acid bacteria (lab) are extensively used in the food industry for fermentation processes. however, it is possible that these bacteria may serve as a reservoir for antibiotic resistance genes that can be transferred to pathogens, giving rise to public health concerns. animal operations that use antimicrobials as growth promotants have been linked to the origin of resistance due to the selective effect of low levels of antimicrobial used in this management strategy. the objective of this st ... | 2010 | 20501043 |
| structural analysis and biomedical applications of dextran produced by a new isolate pediococcus pentosaceus screened from biodiversity hot spot assam. | dextran produced by a natural isolate of pediococcus pentosaceus, screened from assam, in the northeastern region of india, was estimated, purified, structure characterised and functionality analysed. the dextran concentration in the cell free supernatant of the isolate p. pentosaceus was 10.2mg/ml. ft-ir analysis revealed the hydroxyl and carboxyl functional groups present in the dextran. (1)h nmr and (13)c nmr spectral data revealed that the dextran has a linear backbone of alpha-(1-->6) linke ... | 2010 | 20444595 |
| phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "alheira", a traditional fermented sausage produced in portugal. | the aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacteria (lab) isolated from "alheira", a fermented sausage produced in portugal. lab were identified to genus and species level by phenotypic characteristics, using genus or species-specific primers and sequencing of the gene encoding 16s rrna. two-hundred and eighty-three isolates were grouped into 14 species. lactobacillus plantarum was isolated from all sausages and enterococcusfaecalis from most of ... | 2009 | 20416703 |
| biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening. | sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated k and r), two starter cultures (pediococcus pentosaceus, c; lactobacillus curvatus+staphylococcus carnosus, f), two spicing mixtures (h; p) and two casing diameters (4.5cm, t; 7cm, w), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15 degrees c and relative humidity of 70% between days 28 and 112). tyramine and putrescine content (y, ... | 2009 | 20416663 |
| quorum sensing in sourdough lactobacillus plantarum dc400: induction of plantaricin a (plna) under co-cultivation with other lactic acid bacteria and effect of plna on bacterial and caco-2 cells. | this work aimed at showing the effect of pheromone plantaricin a (plna) by lactobacillus plantarum dc400 towards other sourdough lactic acid bacteria and the potential of plna to protect the function of the human intestinal barrier. growth and survival of sourdough lactic acid bacteria were differently affected by co-cultivation with l. plantarum dc400. compared to mono-cultures, lactobacillus sanfranciscensis dppma174 and pediococcus pentosaceus 2xa3 showed growth inhibition and decreased viabi ... | 2010 | 20354993 |
| the effects of lactobacillus buchneri with or without a homolactic bacterium on the fermentation and aerobic stability of corn silages made at different locations. | whole-plant corn (31 to 39% dry matter) from several locations was chopped, treated with nothing (u), lactobacillus buchneri 40788 (4 x 10(5) cfu/g; lb), or l. buchneri (4 x 10(5) cfu/g) and pediococcus pentosaceus (1 x 10(5) cfu/g; lbpp), and packed into quadruplicate 20-l silos to determine their effects on silage fermentation and aerobic stability after 120 d of storage. the experiment was a randomized complete block design with main effects of treatment (t), block (location; l), and t x l in ... | 2010 | 20338439 |
| gene cloning, expression, and characterization of phenolic acid decarboxylase from lactobacillus brevis rm84. | phenolic acid decarboxylase (pad) catalyzes the synthesis of vinyl phenols from hydroxycinnamic acids. the gene encoding pad from lactobacillus brevis was cloned and expressed as a fusion protein in escherichia coli. the recombinant pad enzyme is a heat-labile enzyme that functions optimally at 22 degrees c and ph 6.0. the purified enzyme did not show thermostability at temperatures above 22 degrees c. l. brevis pad is able to decarboxylate exclusively the hydroxycinnamic acids, such as p-coumar ... | 2010 | 20333439 |
| coculture with specific bacteria enhances survival of lactobacillus plantarum nc8, an autoinducer-regulated bacteriocin producer, in olive fermentations. | bacteriocin production in lactobacillus plantarum nc8 is activated by coculture with specific bacteriocin production-inducing bacterial strains. the system is further regulated by a three-component regulatory system involving a specific autoinducer peptide (plnc8if). we have used l. plantarum nc8 as a starter culture in spanish-style green olive fermentations and examined the influence of coculturing in its survival. we found that l. plantarum nc8 greatly enhanced its growth and survival in the ... | 2010 | 20227607 |
| control of escherichia coli o157:h7 in corn silage with or without various inoculants: efficacy and mode of action. | this study aimed to evaluate the effectiveness of 3 commercial bacterial inoculants at controlling escherichia coli o157:h7 in corn silages during ensiling and feedout phases of silage production. a second objective was to determine whether the inoculants exhibited and transferred antibacterial activity against e. coli o157:h7 to the silages. chopped corn forage was ensiled after treatment with the following: distilled water (control); 5 x 10(5) cfu/g of e. coli o157:h7 (ec); ec and 1 x 10(6) cf ... | 2010 | 20172231 |
| identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of thailand. | plaa-som is a thai fermented fish product for which whole fish or fish fillets are fermented with either cooked rice or steamed sticky rice, salt, and garlic. a total of 762 lactic acid bacteria (lab) were isolated during plaa-som fermentation by culture on caco(3)-mrs agar plates. they were screened and grouped by amplified ribosomal dna restriction analysis (ardra), giving six groups that were identified by ribosomal dna sequencing as lactococcus garvieae, streptococcus bovis, weissella cibari ... | 2010 | 20167386 |
| pediococcus pentosaceus sn26 inhibits ige production and the occurrence of ovalbumin-induced allergic diarrhea in mice. | we investigated the anti-allergic effect of a new strain (pediococcus pentosaceus sn26, the sn26 strain) among 59 strains isolated from japanese fermented vegetable pickles, the sunki pickle. the sn26 strain increased th1 type cytokine (il-12 and ifn-gamma) production of peyer's patch (pp) cells in balb/c mice, improved the th1/th2 balance, and inhibited ige production of splenocytes of ovalbumin (ova)-induced allergic diarrheic mice. next we demonstrated, by neutralizing il-12 and ifn-gamma, th ... | 2010 | 20139622 |
| characterisation and transferability of antibiotic resistance genes from lactic acid bacteria isolated from irish pork and beef abattoirs. | lactic acid bacteria isolated from irish pork and beef abattoirs were analysed for their susceptibility to antimicrobials. thirty-seven isolates (12 enterococci, 10 lactobacilli, 8 streptococci, 3 lactococci, 2 leuconostoc, and 2 pediococci) were examined for phenotypic resistance using the e-test and their minimum inhibitory concentration to a panel of six antibiotics (ampicillin, chloramphenicol, erythromycin, streptomycin, tetracycline, and vancomycin) was recorded. the corresponding genetic ... | 2010 | 20074643 |
| sco3900, co-transcripted with three downstream genes, is involved in the differentiation of streptomyces coelicolor. | sco3900, a putative target gene of the developmental regulator whii of streptomyces coelicolor, encodes a protein similar to padr from pediococcus pentosaceus. the sco3900 disruption mutant exhibited a bald phenotype with sparse aerial hyphae. however, a single copy of sco3900 under the control of its native promoter could not complement the mutant phenotype. a fragment containing sco3900 and its downstream three genes completely restored the mutant phenotype to the wild-type. these suggested th ... | 2010 | 20012957 |
| genotypic diversity of lactic acid bacteria isolated from african traditional alkaline-fermented foods. | to identify and compare lactic acid bacteria (lab) isolated from alkaline fermentations of cassava (manihot esculenta crantz) leaves, roselle (hibiscus sabdariffa) and african locust bean (parkia biglobosa) seeds for production of, respectively, ntoba mbodi, bikalga and soumbala. | 2010 | 19895650 |
| development of a pcr assay for the strain-specific identification of probiotic strain lactobacillus paracasei impc2.1. | recent investigations clearly indicate that the probiotic bacterium lactobacillus paracasei impc2.1 can be incorporated into vegetables to obtain innovative probiotic foods whose marketing has been authorized by the italian ministry of health. in this study, strain impc2.1 was characterized at a molecular level in order to define its taxonomic position and to develop a pcr test for strain-specific identification. molecular methods, such as 16s rrna gene sequencing and multiplex pcr, have provide ... | 2009 | 19833402 |
| evaluation of lactic acid bacteria for sourdough fermentation of amaranth. | spontaneous fermented sourdoughs prepared from five amaranth flours were investigated for the presence of lactic acid bacteria predominating the autochthonous microbiota and thus may be suitable as starter cultures. the doughs were fermented with daily back-slopping on a laboratory scale at 30 degrees c for 10 days. each day, ph-values and total titratable acidity degrees were determined and samples were analyzed for lactic acid bacteria and yeasts by cultural methods. the identity of the strain ... | 2009 | 19783060 |
| pediocin a improves growth performance of broilers challenged with clostridium perfringens. | the aim of this study was to investigate the efficacy of the anticlostridial pediocin a from pediococcus pentosaceus fbb61 to contain negative effects associated to clostridium proliferation in broilers, through 2 subsequent investigations. in the first study, 36 ross 508 broilers were divided into 3 groups and fed for 21 d as follows: the control diet (ctr), the control diet supplemented with supernatant filtrate of a culture of p. pentosaceus fbb61-2 (bac-, isogenic mutant nonproducing pedioci ... | 2009 | 19762869 |
| the development of lactic acid bacteria and lactobacillus buchneri and their effects on the fermentation of alfalfa silage. | this study was conducted to document the development of populations of lactic acid bacteria (lab) and lactobacillus buchneri in alfalfa silage treated with various inoculants. wilted and chopped alfalfa (45% dry matter) was treated with 1) distilled water (untreated, u), 2) lactobacillus buchneri 40788 (4 x 10(5) cfu/g; lb), or 3) l. buchneri 40788 (4 x 10(5) cfu/g) and pediococcus pentosaceus (1 x 10(5) cfu/g; lbpp). forages were packed into triplicate vacuum-sealed, nylon-polyethylene bags per ... | 2009 | 19762819 |
| identification of lactic acid bacteria isolated from tarhana, a traditional turkish fermented food. | tarhana is a traditional fermented product produced from a mixture of spontaneously fermented yogurt and wheat flour in turkey. the aims of the present study were to enumerate and identify for the first time by molecular biology-based methods predominant lactic acid bacteria (lab) isolated during processing of tarhana. samples were collected from eight different regions of turkey. in order to explore the relationship between raw material and the microbiology of tarhana, yogurt and wheat flour we ... | 2009 | 19703719 |
| polyphasic taxonomic studies of lactic acid bacteria associated with tunisian fermented meat based on the heterogeneity of the 16s-23s rrna gene intergenic spacer region. | the objective of this work was to investigate the structure and diversity of lactic acid bacteria (lab) communities in traditionally fermented meat collected from different areas of tunisia. a polyphasic study, which involves phenotypic tests and ribosomal dna-based techniques, was used to identify gram-positive and catalase-negative isolates. pcr amplification of the 16s-23s rdna isr of 102 isolates and other reference lab strains gave (1) one type of rrn operon (m-isr) for lactococci, (2) two ... | 2009 | 19669730 |
| lactic acid bacteria as reducing and capping agent for the fast and efficient production of silver nanoparticles. | there is a growing demand for silver-based biocides, including both ionic silver forms and metallic nanosilver. the use of metallic nanosilver, typically chemically produced, faces challenges including particle agglomeration, high costs, and upscaling difficulties . additionally, there exists a need for the development of a more eco-friendly production of nanosilver. in this study, gram-positive and gram-negative bacteria were utilized in the non-enzymatic production of silver nanoparticles via ... | 2009 | 19488750 |
| inactivation of oenological lactic acid bacteria (lactobacillus hilgardii and pediococcus pentosaceus) by wine phenolic compounds. | to investigate the inactivation properties of different classes of phenolic compounds present in wine against two wine isolates of lactobacillus hilgardii and pediococcus pentosaceus, and to explore their inactivation mechanism. | 2009 | 19486417 |
| screening, selection and characterization of phytic acid degrading lactic acid bacteria from chicken intestine. | this study was undertaken to screen and select potent phytate degrading lactic acid bacteria and to evaluate their additional characteristic features. forty lactic acid bacterial strains were isolated from different sources and screened for their ability to degrade myo-inositol hexaphosphate or ip(6) by cobalt chloride staining (plate assay) method, using calcium or sodium salt of phytic acid as substrate. all the forty isolates were able to degrade calcium phytate. however, only two pediococcus ... | 2009 | 19481282 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| dna fingerprinting of lactic acid bacteria in sauerkraut fermentations. | previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, leuconostoc mesenteroides, lactobacillus plantarum, pediococcus pentosaceus, and lactobacillus brevis, were the primary microorganisms in these fermentations. in this study, 686 isolates were collected from four commercial fermentations and analyzed by dna fingerprinting. the results indicate that the species of lact ... | 2007 | 17921264 |
| a survey of the microbial and chemical composition of seven semi-ripened provola dei nebrodi sicilian cheeses. | the microbial and chemical composition of seven different semi-ripened (45 days) provola dei nebrodi sicilian cheese samples were assessed in order to investigate the diversity of the microbial population in cheese made from different geographical areas throughout sicily. | 2007 | 17897218 |
| ecological removal of recalcitrant phenolic compounds of treated olive mill wastewater by pediococcus pentosaceus. | treatment of olive mill wastewater by different biological process led to an important decrease of organic compounds but the black coloration due to the recalcitrant phenolic compounds persists. experimental design using fractional factorial plan showed that, among the seven studied factors, yeast extract, dilution and glucose exhibited a positive effect on pediococcus pentosaceus growth and treated olive mill wastewater (tomw) decolourisation. optimization of influent factors showed that 2.5 an ... | 2008 | 17686628 |
| lactic acid bacteria and yeasts associated with gowé production from sorghum in bénin. | to identify the dominant micro-organisms involved in the production of gowé, a fermented beverage, and to select the most appropriate species for starter culture development. | 2007 | 17650194 |
| pretreatment with pro- and synbiotics reduces peritonitis-induced acute lung injury in rats. | to study whether enteral pretreatment with a synbiotic composition of lactic acid bacteria and bioactive fibers can reduce peritonitis-induced lung neutrophil infiltration and tissue injury in rats. | 2007 | 17426542 |
| identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations. | presumptive lactic acid bacterial cocci were found in six sourdoughs (out of 20) from the abruzzo region (central italy) and subjected to phenotypic and genotypic characterization. a total of 21 isolates, recognized as seven strains by randomly amplified polymorphic dna (rapd)-polymerase chain reaction (pcr) typing, were identified by a polyphasic approach, consisting of 16s rrna gene sequencing, multiplex pcr assays and physiological features, as enterococcus faecium and pediococcus pentosaceus ... | 2007 | 17418310 |
| susceptibility of pediococcus spp. to antimicrobial agents. | to investigate the susceptibility of pediococcus species to antimicrobial agents. | 2007 | 17241343 |
| glucan and fructan production by sourdough weissella cibaria and lactobacillus plantarum. | after a large screening on sourdough lactic acid bacteria, exopolysaccharide (eps)-forming strains of weissella cibaria, lactobacillus plantarum, and pediococcus pentosaceus were selected. after 6 days of incubation at 30 degrees c, the synthesis of eps in mrs-based broth ranged from 5.54 to 7.88 mg ml-1. eps had an apparent molecular mass of ca. 104 da. as shown by carbohydrate consumption, the synthesis of eps was found from sucrose only. two types of homopolysaccharides were synthesized: gluc ... | 2006 | 17177514 |
| antimicrobial susceptibility of non-enterococcal intrinsic glycopeptide-resistant gram-positive organisms. | non-enterococcal gram-positive bacteria that are intrinsically vancomycin-resistant have been infrequently isolated in association with serious infections. however, well-documented infections have lately been reported with increasing frequency. because these organisms may be pathogens, we tested the mics of 19 antimicrobial agents by the agar dilution method for predicting susceptibility. the activity of these antimicrobial agents was assessed against 28 strains (lactobacillus rhamnosus, 6; lact ... | 2007 | 17049799 |
| benefits of a synbiotic formula (synbiotic 2000forte) in critically ill trauma patients: early results of a randomized controlled trial. | since probiotics are considered to exert beneficial health effects by enhancing the host's immune response, we investigated the benefits of a synbiotics treatment on the rate of infections, systemic inflammatory response syndrome (sirs), severe sepsis, and mortality in critically ill, mechanically ventilated, multiple trauma patients. length of stay in the intensive care unit (icu) and number of days under mechanical ventilation were also evaluated. | 2006 | 16983476 |
| the effects of lactobacillus buchneri 40788 and pediococcus pentosaceus r1094 on the fermentation of corn silage. | the effect of inoculating whole-plant corn at the time of harvest with lactobacillus buchneri 40788 (4 x 10(5) cfu/g of fresh forage) combined with pediococcus pentosaceus r1094 (1 x 10(5) cfu/g) on the fermentation and aerobic stability of corn silage (37% dry matter) through 361 d of ensiling was investigated. dry matter recovery was similar between treatments throughout the study except at one early time point (14 d), when treated silage had a lower recovery than untreated silage. the concent ... | 2006 | 16960076 |
| survival of escherichia coli o157:h7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria. | escherichia coli o157:h7 is capable of surviving the rigorous processing steps during the manufacture of dry fermented sausages. the effect of adding two probiotic organisms, lactobacillus reuteri and bifidobacterium longum as co-cultures with the meat starter cultures pediococcus pentosaceus and staphylococcus carnosus on the viability of e. coli o157:h7 in dry fermented sausages was studied. a 5 strain cocktail of e. coli o157:h7 was added at 7.4 log cfu/g to the sausage batter and challenged ... | 2007 | 16943098 |
| microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated lactobacillus reuteri. | the probiotic bacterium lactobacillus reuteri was added to dry sausage batter, without or after being microencapsulated in alginate using either extrusion or emulsion technology. pediococcus pentosaceus and staphylococcus carnosus were added at 7 log cfu/g as starter cultures for fermentation. the sausage batter was stuffed in 55 mm fibrous casings and fermented, with smoking, at <or=26 degrees c and 88% relative humidity (rh) for 72 h. during fermentation as well as drying at 75% rh and 13 degr ... | 2006 | 16884803 |
| assessment of antibiotic susceptibility within lactic acid bacteria strains isolated from wine. | susceptibility to 12 antibiotics was tested in 75 unrelated lactic acid bacteria strains of wine origin of the following species: 38 lactobacillus plantarum, 3 lactobacillus hilgardii, 2 lactobacillus paracasei, 1 lactobacillus sp, 21 oenococcus oeni, 4 pediococcus pentosaceus, 2 pediococcus parvulus, 1 pediococcus acidilactici, and 3 leuconostoc mesenteroides. the minimal inhibitory concentrations of the different antibiotics that inhibited 50% of the strains of the lactobacillus, leuconostoc a ... | 2006 | 16876896 |
| detection of antimicrobial activities and bacteriocin structural genes in faecal enterococci of wild animals. | the production of antimicrobial activities as well as the presence of bacteriocin structural genes (enta, entb, entp, entq, cyll, entas-48, bac31, and entl50a/b) were studied in 140 non-selected faecal enterococcal isolates recovered from wild animals. eight different indicator strains (including listeria monocytogenes, pediococcus pentosaceus, and different enterococcal species) were used for antimicrobial activity detection. twenty-five of the 140 enterococci (18%) showed antimicrobial activit ... | 2007 | 16872815 |
| isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in taiwan. | to isolate, characterize, and identify lactic acid bacteria (lab) in suan-tsai (fermented mustard), a traditional fermented food in taiwan. | 2006 | 16834599 |
| data mining and characterization of a novel pediocin-like bacteriocin system from the genome of pediococcus pentosaceus atcc 25745. | the genome of pediococcus pentosaceus atcc 25745 contains a gene cluster that resembles a regulated bacteriocin system. the gene cluster has an operon-like structure consisting of a putative pediocin-like bacteriocin gene (termed pena) and a potential immunity gene (termed peia). genetic determinants involved in bacteriocin transport and regulation are also found in proximity to pena and peia but the so-called accessory gene involved in transport and the inducer gene involved in regulation are m ... | 2006 | 16735728 |
| lactobacillus plantarum gene clusters encoding putative cell-surface protein complexes for carbohydrate utilization are conserved in specific gram-positive bacteria. | genomes of gram-positive bacteria encode many putative cell-surface proteins, of which the majority has no known function. from the rapidly increasing number of available genome sequences it has become apparent that many cell-surface proteins are conserved, and frequently encoded in gene clusters or operons, suggesting common functions, and interactions of multiple components. | 2006 | 16723015 |
| lactobacillus plantarum and pediococcus pentosaceus starter cultures as a tool for microflora management in malting and for enhancement of malt processability. | lactobacillus plantarum vtt e-78076 (e76) and pediococcus pentosaceus vtt e-90390 (e390) starter cultures were added to the steeping water of normal malting barley in order to balance the microbial community and to enhance malt processability. in this study, we also investigated the effects of lactic acid-acidified mrs-spent medium (mrs-la) on malting performance. malting trials with five different two-row barley varieties were carried out in 25 kg pilot scale. the starter cultures promoted yeas ... | 2006 | 16719505 |
| plasmid profile patterns and properties of pediococci isolated from caper fermentations. | a collection comprising 14 isolates of pediococcus pentosaceus and one pediococcus acidilactici from the fermentation of caper fruits was studied. all isolates showed very similar fermentation profiles and produced a limited number of exoenzymes. all isolates carried large plasmids of diverse sizes between 20 and 55 kb, while some also contained smaller plasmids between 10 and 16 kb. cluster analysis of plasmid profiles revealed four main groups with various degrees of similarities. all amino ac ... | 2006 | 16715824 |
| elimination of escherichia coli o157:h7 from fermented dry sausages at an organoleptically acceptable level of microencapsulated allyl isothiocyanate. | four sausage batters (17.59% beef, 60.67% pork, and 17.59% pork fat) were inoculated with two commercial starter culture organisms (>7 log(10) cfu/g pediococcus pentosaceus and 6 log(10) cfu/g staphylococcus carnosus) and a five-strain cocktail of nonpathogenic variants of escherichia coli o157:h7 to yield 6 to 7 log(10) cfu/g. microencapsulated allyl isothiocyanate (ait) was added to three batters at 500, 750, or 1,000 ppm to determine its antimicrobial effects. for sensory analysis, separate b ... | 2006 | 16672446 |
| fermentation of wheat: effects of backslopping different proportions of pre-fermented wheat on the microbial and chemical composition. | the objective of the study was to examine effect of backslop on the chemical and microbiological characteristics of fermented wheat (fw). coarsely ground wheat was mixed with water (1:3 wt/wt) and inoculated with 6 log cfu ml(-1) each of an overnight culture of lactobacillus plantarum and pediococcus pentosaceus. four fermentation treatments were conducted in 45 1, closed, pvc containers over 48 hours. three treatments investigated the benefits of the addition of previously fermented wheat (back ... | 2006 | 16649578 |
| gluten breakdown by lactobacilli and pediococci strains isolated from sourdough. | to evaluate the growth and metabolic activity of lactobacilli and pediococci strains in a gluten base medium (gbm), formulated for a proper selection of proteolytic strains to be used in sourdough fermentation. | 2006 | 16620203 |
| oxidative metabolism in pediococcus pentosaceus iii. glucose dehydrogenase system. | lee, chin k. (north carolina state of the university of north carolina, raleigh), and walter j. dobrogosz. oxidative metabolism in pediococcus pentosaceus. iii. glucose dehydrogenase system. j. bacteriol. 90:653-660. 1965.-a method was developed for the purification of glucose dehydrogenase from pediococcus pentosaceus az-25-5. the procedures included treatments with protamine sulfate, ammonium sulfate, and heat in addition to acid precipitation, calcium phosphate adsorption and elution, and die ... | 1965 | 16562063 |
| the effect of prebiotics on production of antimicrobial compounds, resistance to growth at low ph and in the presence of bile, and adhesion of probiotic cells to intestinal mucus. | screening of five bile salt-resistant and low ph-tolerant lactic acid bacteria for inhibitory activity against lactic acid bacteria and bacterial strains isolated from the faeces of children with hiv/aids. determining the effect of prebiotics and soy milk-base on cell viability and adhesion of cells to intestinal mucus. | 2006 | 16553737 |
| development and characterization of lactose-positive pediococcus species for milk fermentation. | bacteriophages against streptococcus thermophilus are a growing problem in the italian cheese industry. one possible control method involves replacing s. thermophilus in mozzarella starter blends with lactic acid bacteria from a different genus or species. in this study, we evaluated lactose-positive pediococci for this application. because we could not identify any commercially available pediococci with fast acid-producing ability in milk, we transformed pediococcus pentosaceus atcc 25744, p. p ... | 1996 | 16535280 |
| effects of a bacterial hay preservative (pediococcus pentosaceus) on hay under experimental storage conditions. | the abundant growth of molds and thermophilic actinomycetes in stored hay decreases its quality and can be hazardous for the producer who inhales these contaminants when the moldy hay is fed in closed barns. these microbes are responsible for a respiratory disease called farmer's lung. products, including bacterial cultures that can be inoculated in hay, are available to prevent hay deterioration by molds and bacteria. the aim of this study was to verify the effectiveness of pediococcus pentosac ... | 1995 | 16535180 |
| growth response and modifications of organic nitrogen compounds in pure and mixed cultures of lactic acid bacteria from wine. | the interactions between the proteolytic x2l strain of oenococcus oeni and the non-proteolytic 12p strain of pediococcus pentosaceus were assayed. the characteristics of cell growth, protein degradation, and amino acid production of both strains were determined in pure and mixed cultures. o. oeni showed poor cell growth and greater ability in the release of amino acids to the extracellular medium, whereas p. pentosaceus showed a higher yield in cell production with a decrease in the amino acid c ... | 2006 | 16467990 |
| pediococcus stilesii sp. nov., isolated from maize grains. | a gram-positive, coccus-shaped, lactic acid bacterium, strain lmg 23082t, was isolated from steeped maize grains. the organism is homofermentative and produces d- and l-lactic acid from glucose. 16s rrna gene sequence analysis revealed that the organism belongs to the genus pediococcus, with pediococcus pentosaceus and pediococcus acidilactici as nearest neighbours. genotypic fingerprinting, whole-cell protein electrophoresis, dna-dna hybridizations and physiological and biochemical tests allowe ... | 2006 | 16449434 |