Publications
| Title | Abstract | Year Filter | PMID(sorted descending) Filter |
|---|
| occurrence of an inhibitor of lactic acid bacteria in green olives. | green olives were found to contain an inhibitor(s) of several species of lactic acid bacteria usually associated with the spanish-type brined olive fermentation. the inhibitor was demonstrated by the presence of inhibition zones surrounding tissue which had been cut from frozen olives and implanted in a seeded nutritive agar medium. relative potencies of aqueous extracts of frozen olives were determined by a paper disc assay method. the mission variety of olive contained the most inhibitor, and ... | 1967 | 16349729 |
| pure culture fermentation of green olives. | the method previously developed by us for the pure-culture fermentation of brined cucumbers and other vegetables has been applied successfully to manzanillo variety olives. field-run grade fruit was processed first by conventional procedures to remove most of the bitterness. then the relative abilities of lactobacillus plantarum, l. brevis, pediococcus cerevisiae, and leuconostoc mesenteroides to become established and produce acid in both heat-shocked (74 c for 3 min) and unheated olives, brine ... | 1966 | 16349674 |
| pure culture fermentation of brined cucumbers. | the relative abilities of pediococcus cerevisiae, lactobacillus plantarum, l. brevis, and several other species of lactic acid bacteria to grow and produce acid in brined cucumbers were evaluated in pure culture fermentations. such fermentations were made possibly by the use of two techniques, gamma radiation (0.83 to 1.00 mrad) and hot-water blanching (66 to 80 c for 5 min), designed first to rid the cucumbers of naturally occurring, interfering, and competitive microbial groups prior to brinin ... | 1964 | 16349651 |
| digestion of herring by indigenous bacteria in the minke whale forestomach. | northeastern atlantic minke whales (balaenoptera acutorostrata) have a multichambered stomach system which includes a nonglandular forestomach resembling that of ruminants. bacteria from the forestomachs of herring-eating whales were enumerated and isolated in an anaerobic rumen-like culture medium (m8w medium). the total viable population of anaerobic bacteria ranged from 73 x 10 to 145 x 10/ml of forestomach fluid (n = 4). lactobacillus spp. (19.7%), streptococcus spp. (35.9%), and ruminococcu ... | 1994 | 16349460 |
| assessment of pediococcus acidilactici as a potential silage inoculant. | eighteen pediococcus strains were screened for their potential as silage inoculants. pediococcus acidilactici g24 was found to be the most suitable, exhibiting a short lag phase on both glucose and fructose, a rapid rate of acid production, a high sugar-to-lactate conversion efficiency, no detectable breakdown of proteins or lactic acid, and the ability to grow within a broad range of ph and temperature. when tested in laboratory silos using grass with a water-soluble carbohydrate content of 24 ... | 1992 | 16348773 |
| isolation and characterization of microorganisms associated with the traditional sorghum fermentation for production of sudanese kisra. | sorghum flour obtained from sudan was mixed with water in a 1:2 (wt/vol) ratio and fermented at 30 degrees c for 24 h. the bacterial populations increased with fermentation time and reached a plateau at approximately 18 h. at the end of 24 h, sorghum batter ph had dropped from 5.95 to 3.95 and the batter had a lactic acid content of 0.80%. the microbial population during the 24 h of fermentation consisted of bacteria (pediococcus pentosaceus, lactobacillus confusus, lactobacillus brevis, lactoba ... | 1991 | 16348551 |
| influence of growth conditions on the production of a bacteriocin, pediocin ach, by pediococcus acidilactici h. | the influence of growth parameters on the production of pediocin ach by pediococcus acidilactici h was studied. this strain produced large quantities of pediocin ach in tge broth (trypticase [1%], glucose [1%], yeast extract [1%], tween 80 [0.2%], mn [0.033 mm], mg [0.02 mm] [ph 6.5]) within 16 to 18 h at 30 to 37 degrees c (final ph, 3.6 to 3.7). pediocin ach production was negligible when the ph of the medium was maintained at 5.0 or above, even in the presence of high cell mass. | 1991 | 16348467 |
| freon 11 extraction of volatile metabolites formed by certain lactic acid bacteria. | the volatile metabolites formed by 18 lactic acid bacteria, representing three genera, were extracted from a complex medium by using a freon 11 extraction method. the freon extracts were then analyzed by capillary gas chromatography, and certain extracts were analyzed by gas chromatography-mass spectrometry. a total of 35 major peaks, of which 20 were positively identified, were used to differentiate between the various strains. on the basis of the results obtained, it was possible to differenti ... | 1989 | 16347955 |
| plasmid-associated bacteriocin production and sucrose fermentation in pediococcus acidilactici. | production of bacteriocin activity designated pediocin pa-1 was associated with the presence of a 6.2-megadalton plasmid in pediococcus acidilactici pac1.0. the bacteriocin exhibited activity against p. acidilactici, p. pentosaceus, lactobacillus plantarum, l. casei, l. bifermentans, and leuconostoc mesenteroides subsp. dextranicum. partial characterization of pediocin pa-1 is described. the molecular weight of pediocin pa-1 was ca. 16,500. additionally, strain pac1.0 was found to contain a 23-m ... | 1987 | 16347470 |
| a differential medium for the enumeration of homofermentative and heterofermentative lactic acid bacteria. | a medium was developed for the differential enumeration of homofermentative and heterofermentative lactic acid bacteria. essential components of the medium included fructose (14 mm), kh(2)po(4) (18 mm), bromcresol green (as a ph indicator), and other nutrients to support growth. in agar medium, homofermentative colonies were blue to green, while heterofermentative colonies remained white. a total of 21 lactobacillus, pediococcus, leuconostoc, and streptococcus species were correctly classified w ... | 1987 | 16347367 |
| citrate metabolism by pediococcus halophilus. | several strains of non-citrate-metabolizing pediococcus halophilus have previously been isolated from soy sauce mash or moromi. the factors controlling the metabolism of citrate in soy pediococci were studied. all the soy pediococcal strains tested which failed to decompose citrate did not possess citrate lyase [citrate (pro-3s)-lyase; ec 4.1.3.6] activity. in p. halophilus, citrate lyase was an inducible enzyme, and the optimum ph for activity was 7.0. the metabolism of citrate in p. halophilus ... | 1987 | 16347358 |
| growth and metabolism of lactic acid bacteria during and after malolactic fermentation of wines at different ph. | commercially produced red wines were adjusted to ph 3.0, 3.2, 3.5, 3.7, or 4.0 and examined during and after malolactic fermentation for growth of lactic acid bacteria and changes in the concentrations of carbohydrates, organic acids, amino acids, and acetaldehyde. with one exception, leuconostoc oenos conducted the malolactic fermentation in all wines and was the only species to occur in wines at ph below 3.5. malolactic fermentation by l. oenos was accompanied by degradation of malic, citric, ... | 1986 | 16347015 |
| evidence for plasmid linkage of raffinose utilization and associated alpha-galactosidase and sucrose hydrolase activity in pediococcus pentosaceus. | the ability to ferment the trisaccharide raffinose was linked with the presence of plasmid dna in three strains of pediococcus pentosaceus. parental strains showed associated inducible alpha-galactosidase and sucrose hydrolase activities when grown in alpha-galactosides and sucrose, respectively. derivative strains of ppe1.0, ppe2.0, and ppe5.0, which had lost 30-, 28-, and 23-megadalton plasmids, respectively, had no alpha-galactosidase or sucrose hydrolase activity. | 1986 | 16346958 |
| association of a 13.6-megadalton plasmid in pediococcus pentosaceus with bacteriocin activity. | pediococcus pentosaceus fbb61 and l7230, isolated from cucumber fermentations, produced a bacteriocin, designated pediocin a, which had identical activity spectra against species of pediococcus, clostridium, staphylococcus, and streptococcus. both strains possessed a 13.6-megadalton plasmid (pmd136). plasmid curing experiments suggested that both bacteriocin immunity and production determinants were encoded by pmd136. use of pediocin-producing strains in food fermentations is discussed. | 1985 | 16346954 |
| plasmid dna in strains of pediococcus cerevisiae and pediococcus pentosaceus. | five parental strains of pediococcus were examined for plasmid content. each strain contained three to six resident plasmids, ranging in size from 4.5 to 39.5 megadaltons. a bacteriocin-like substance produced by pediococcus cerevisiae fbb63 was tentatively linked to a 10.5-megadalton plasmid after being cured with novobiocin. | 1985 | 16346868 |
| evolution of yeasts and lactic acid bacteria during fermentation and storage of bordeaux wines. | the levels of yeasts and lactic acid bacteria that naturally developed during the vinification of two red and two white bordeaux wines were quantitatively examined. yeasts of the genera rhodotorula, pichia, candida, and metschnikowia occurred at low levels in freshly extracted grape musts but died off as soon as fermentation commenced. kloeckera apiculata (hanseniaspora uvarum), torulopsis stellata, and saccharomyces cerevisiae, the dominant yeasts in musts, proliferated to conduct alcoholic fer ... | 1984 | 16346661 |
| potential of lactic streptococci to produce bacteriocin. | a survey was made on the bacteriocin-producing potential of lactic streptococci. bacteriocin-like activities were isolated and partially purified from about 5% of the 280 strains investigated. the frequency of production varied from about 1% in streptococcus lactis subsp. diacetylactis to 9 and 7.5% in s. lactis and streptococcus cremoris, respectively. eight strains of s. cremoris produced bacteriocins which, on the basis of heat stability at different ph values and inhibitory spectrum, could b ... | 1983 | 16346166 |
| entrance and growth of lactic acid bacteria in gas-exchanged, brined cucumbers. | entrance of lactic acid bacteria into the interior of brined cucumbers was found to be greatly influenced by gas composition of the cucumbers before brining. exchange of the internal gas of fresh cucumbers with o(2) resulted in absorption of bacteria into the subsequently brined fruit within a few hours. bacteria were absorbed into nonexchanged cucumbers to a lesser extent. little bacterial absorption occurred in n(2)-exchanged cucumbers. stomata of the cucumber skin appeared to be a likely port ... | 1981 | 16345903 |
| antagonism between osmophilic lactic acid bacteria and yeasts in brine fermentation of soy sauce. | brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (japanese fermented soy sauce). it is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction between osmophilic lactic acid bacteria and yeasts in brine fermentation of shoyu has not been revealed. the inhibitory effect of osmophilic ... | 1980 | 16345625 |
| [partial sequence homology of ftsz in phylogenetics analysis of lactic acid bacteria]. | ftsz is a structurally conserved protein, which is universal among the prokaryotes. it plays a key role in prokaryote cell division. a partial fragment of the ftsz gene about 800bp in length was amplified and sequenced and a partial ftsz protein phylogenetic tree for the lactic acid bacteria was constructed. by comparing the ftsz phylogenetic tree with the 16s rdna tree, it was shown that the two trees were similar in topology. both trees revealed that pediococcus spp. were closely related with ... | 2005 | 16342751 |
| evaluation of new broth media for microdilution antibiotic susceptibility testing of lactobacilli, pediococci, lactococci, and bifidobacteria. | nine pure or mixed broth media were evaluated for their suitabilities to determine mics in a microdilution test of 19 antibacterial agents for lactic acid bacteria (lab) of the genera lactobacillus, pediococcus, lactococcus, and bifidobacterium. a mixed formulation of iso-sensitest broth (90%) and deman-rogosa-sharpe broth (10%) with or without supplementation with l-cysteine, referred to as the lab susceptibility test medium, provided the most optimal medium basis in terms of growth support of ... | 2005 | 16332905 |
| differential real-time pcr assay for enumeration of lactic acid bacteria in wine. | oenococcus oeni is often employed to perform the malolactic fermentation in wine production, while nonoenococcal lactic acid bacteria often contribute to wine spoilage. two real-time pcr assays were developed to enumerate the total, and nonoenococcal, lactic acid bacterial populations in wine. used together, these assays can assess the spoilage risk of juice or wine from lactic acid bacteria. | 2005 | 16332898 |
| microbiological study of lactic acid fermentation of caper berries by molecular and culture-dependent methods. | fermentation of capers (the fruits of capparis sp.) was studied by molecular and culture-independent methods. a lactic acid fermentation occurred following immersion of caper berries in water, resulting in fast acidification and development of the organoleptic properties typical of this fermented food. a collection of 133 isolates obtained at different times of fermentation was reduced to 75 after randomly amplified polymorphic dna (rapd)-pcr analysis. isolates were identified by pcr or 16s rrna ... | 2005 | 16332762 |
| development of a disposable pyruvate biosensor to determine pungency in onions (allium cepa l.). | a disposable prototype pyruvate biosensor was constructed using pyruvate oxidase immobilised on mediated meldolas blue electrodes to determine pungency in onions (allium cepa l.). the optimum operating potential was +150 mv (versus ag/agcl). a strong correlation between the biosensor response and untreated onion juice of known pyruvate concentration 2-12 micromol/g fresh weight (fw) was demonstrated. the biosensor was able to differentiate between low and high pungency onions. the detection limi ... | 2006 | 16330200 |
| phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the eastern himalayas. | sukako maacha, gnuchi, sidra and sukuti are traditional smoked and sun-dried fish products of the eastern himalayan regions of nepal and india. a total of 40 samples of sukako maacha (14), gnuchi (6), sidra (10) and sukuti (10) were collected and were analysed for microbial load. population of lactic acid bacteria (lab) as well as aerobic mesophilic counts ranged from 4.7-8.3 to 5.1-8.5 log cfu g(-1), respectively. a total of 189 strains of lab were isolated from sukako maacha, gnuchi, sidra and ... | 2006 | 16278028 |
| antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions. | mixtures of cinnamon and clove oils were tested for inhibitory activity against important spoilage microorganism of intermediate moisture foods. four fungal species (aspergillus flavus, penicillium roqueforti, mucor plumbeus and eurotium sp.), four yeasts species (debaryomyces hansenii, pichia membranaefaciens, zygosaccharomyces rouxii and candida lipolytica), and two bacteria species (staphylococcus aureus and pediococcus halophilus) inoculated separately on agar plates were sealed in a barrier ... | 2006 | 16266767 |
| effects of aeration on growth and on production of bacteriocins and other metabolites in cultures of eight strains of lactic acid bacteria. | in general, it is accepted that the production of bacteriocins in lactic acid bacteria cultures implies moderately to highly restrictive conditions regarding the availability of oxygen. however, the situation appears to be more complex, probably owing to the facultative anaerobic character of these microorganisms. by studying the culture of eight strains of lactic acid bacteria carried out in vessels with different loads of medium within an interval that determines linearly the minimum availabil ... | 2005 | 16258188 |
| identification and production of a bacteriocin from enterococcus mundtii qu 2 isolated from soybean. | identification of the bacteriocin produced by enterococcus mundtii qu 2 newly isolated from soybean and fermentative production of the bacteriocin. | 2005 | 16238749 |
| screening of lactobacillus spp. and pediococcus spp. for glycosidase activities that are important in oenology. | to assess glycosidase activities from a range of lactobacillus and pediococcus species and characterize these activities under conditions pertinent to the wine industry. | 2005 | 16238736 |
| monitoring the lactic acid bacterial diversity during shochu fermentation by pcr-denaturing gradient gel electrophoresis. | the presence of lactic acid bacteria (lab) during shochu fermentation was monitored by pcr-denaturing gradient gel electrophoresis (dgge) and by bacteriological culturing. no lab were detected from fermented mashes by pcr-dgge using a universal bacterial pcr primer set. however, pcr-dgge using a new primer specific for the 16s rdna of lactococcus, streptococcus, tetragenococcus, enterococcus, and vagococcus and two primers specific for the 16s rdna of lactobacillus, pediococcus, leuconostoc, and ... | 2005 | 16233780 |
| effects of indigenous starter cultures on the microbial and physicochemical characteristics of urutan, a balinese fermented sausage. | urutan is a balinese traditional dry fermented sausage prepared from lean pork and various kinds of spice. urutan is different from the european sausages, because it is fermented under warm condition with fluctuating temperatures of approximately 25 degrees c at night to 50 degrees c during sun drying. in this study, two of the 71 strains of lactic acid bacteria (lab) isolated from natural urutan fermentation were used as starter cultures: lactobacillus plantarum u201, the dominant lab, and pedi ... | 2004 | 16233672 |
| fluorescent in situ hybridization analysis of open lactic acid fermentation of kitchen refuse using rrna-targeted oligonucleotide probes. | reproducible amounts of lactic acid accumulate in minced kitchen refuse under open conditions with intermittent ph neutralization [sakai et al., food sci. technol. res., 6, 140 (2000)]. here, we showed that such ph-controlled open fermentation of kitchen refuse reproducibly resulted a selective proliferation of a major lactic acid bacterial (lab) species. in one experiment, the predominant microorganisms isolated during the early phase (6 h) were gammaproteobacteria. in contrast, those that pred ... | 2004 | 16233665 |
| effects of yeasts and bacteria on the levels of folates in rye sourdoughs. | fermentation of rye dough is often accompanied with an increase in folate content. in this study, three sourdough yeasts, candida milleri cbs 8195, saccharomyces cerevisiae ts 146, and torulaspora delbrueckii ts 207; a control, baker's yeast s. cerevisiae alko 743; and four lactobacillus spp., l. acidophilus tsb 262, l. brevis tsb 307, l. plantarum tsb 304, and l. sanfranciscensis tsb 299 originally isolated from rye sourdough were examined for their abilities to produce or consume folates. the ... | 2006 | 16213050 |
| use of real time pcr to determine population profiles of individual species of lactic acid bacteria in alfalfa silage and stored corn stover. | real-time polymerase chain reaction (rt-pcr) was used to quantify seven species of lactic acid bacteria (lab) in alfalfa silage prepared in the presence or absence of four commercial inoculants and in uninoculated corn stover harvested and stored under a variety of field conditions. species-specific pcr primers were designed based on reca gene sequences. commercial inoculants improved the quality of alfalfa silage, but species corresponding to those in the inoculants displayed variations in pers ... | 2006 | 16205920 |
| lactobacillus concavus sp. nov., isolated from the walls of a distilled spirit fermenting cellar in china. | two novel lactobacillus strains, c-5-1(t) and hb5, were isolated from the walls of a distilled spirit fermenting cellar in hebei province, china. the strains were gram-positive, non-spore-forming, non-motile curved rods and were facultatively anaerobic. they produced 5% (-)-d/95% (+)-l lactic acid exclusively from glucose fermentation, but were catalase-negative. both strains fermented n-acetylglucosamine, arbutin, salicin, cellobiose, maltose, trehalose and beta-gentiobiose. the mean dna g+c co ... | 2005 | 16166732 |
| pediococcus cellicola sp. nov., a novel lactic acid coccus isolated from a distilled-spirit-fermenting cellar. | two novel pediococcus strains, z-1 and z-8(t), were isolated from a distilled-spirit-fermenting cellar in hebei province, china. the cells were gram-positive, non-spore-forming, non-motile cocci, occurring in pairs or tetrads. the strains were facultatively anaerobic and produced 50 % (-)-d-/50% (+)-l-lactic acid exclusively from glucose fermentation, but did not produce catalase. both strains fermented rhamnose, ribose, xylose, lactose, maltose, trehalose and sucrose, and tolerated 10% ethanol. ... | 2005 | 16166726 |
| [gram-positive cocci as an opportunistic infection factor]. | the frequency of opportunistic infections increased in the last years. the opportunistic infections are serious and very difficult to diagnose complication at patients with lower immunity. the following factors are conducive to develop infections caused by opportunistic bacteria: invasive research methods, medical treatments and immunological defects. the publication presents pathogenicity of bacteria of following types: aerococcus, kocuria, kytococcus, lactococcus, leuconostoc, micrococcus, ped ... | 2005 | 16161935 |
| extremely low electrical current generated by porcine small intestine smooth muscle alters bacterial autolysin production. | the effect of extremely low electrical currents, identical to those generated by the gut smooth muscle, on bacterial autolysin production in vitro was tested in the present study. when stimulated with these electrical currents, the bacteria pediococcus pentosaceus 16:1 produced groups of peptidoglycan hydrolases that differed from those produced by the unstimulated (control) bacteria. the autolysins synthesized by the p. pentosaceus 16:1 under extremely low electrical currents were effective aga ... | 2005 | 16118236 |
| an improved and simplified method for the large-scale purification of pediocin pa-1 produced by pediococcus acidilactici. | the bacteriocin pediocin pa-1 produced by pediococcus acidilactici pac 1.0 offers significant potential as a food preservative and as an antimicrobial agent in the medical area. however, low production yields and difficulties in obtaining significant amounts of pure pediocin pa-1 have limited, in part, its biochemical and physical characterization. in the present study, we describe a simple and more efficient purification strategy for pediocin pa-1. a hydrophobic interaction chromatography step ... | 2006 | 16117726 |
| which lactic acid bacteria are responsible for histamine production in wine? | to quantify the ability of 136 lactic acid bacteria (lab), isolated from wine, to produce histamine and to identify the bacteria responsible for histamine production in wine. | 2005 | 16108800 |
| effect of culture conditions on production of butter flavor compounds by pediococcus pentosaceus and lactobacillus acidophilus in semisolid maize-based cultures. | two series of 120 h mixed cultures of pediococcus pentosaceus mitj-10 and lactobacillus acidophilus hansen 1748 were grown in semisolid maize-based media, applying an orthogonal factorial design in order to establish the most adequate parameters to get compounds related to butter-like flavor. conditions of maize pre-treatment established in the first series were hot lime-treatment for 20 min, grinding and sieving to 0.0165 in., partial defatting and cooking for 25 min. while the culture conditio ... | 2005 | 16055221 |
| identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the eastern himalayas. | gundruk, sinki and khalpi are lactic-fermented vegetable products of sikkim in india, and inziangsang is a fermented leafy vegetable product of nagaland and manipur in india. a total of 65 samples of gundruk (25), sinki (12), khalpi (25) and inziangsang (3) were analysed for microbial counts. the population of lactic acid bacteria (lab) as well as aerobic mesophilic counts were at the level of 10(7) cfu g(-1). yeasts were detected only in few samples of sinki and khalpi. no moulds were detected. ... | 2005 | 16055218 |
| nucleotide sequence, structural organization and host range of prs4, a small cryptic pediococcus pentosaceus plasmid that contains two cassettes commonly found in other lactic acid bacteria. | the complete nucleotide sequence of the cryptic plasmid prs4 (3550 bp) from pediococcus pentosaceus rs4 was determined. sequence analysis revealed the presence of three open reading frames (orfs). the putative protein coded by orf 1 showed 93% identity with the mobilization protein of lactobacillus casei plasmid plc88 and 94% identity with a sequenced fragment of the mobilization protein of p. damnosus plasmid pf8801, suggesting a common origin for these three mobilization proteins. the putative ... | 2005 | 16054305 |
| thermophilin 110: a bacteriocin of streptococcus thermophilus st110. | a screen of thermophilic lactic acid bacteria identified streptococcus thermophilus strain st110 as the putative producer of a bacteriocin with high level of activity against pediococci. thermophilin 110 was isolated from culture supernatant after 16 h of growth and partially purified by a chloroform extraction procedure. the bacteriocin inhibited the growth of several lactic acid bacteria and in the case of pediococcus acidilactici, it induced cell lysis with the concomitant release of od260-ab ... | 2005 | 16049660 |
| production of pediocin pa-1 in the methylotrophic yeast pichia pastoris reveals unexpected inhibition of its biological activity due to the presence of collagen-like material. | expression of the peda gene from pediococcus acidilactici, coding for mature bacteriocin pediocin pa-1, was investigated using the yeast pichia pastoris to obtain larger quantities of pediocin to support additional studies, including structure-function research. following various cloning strategies, a km71h (mut(s)) strain was selected. a significant concentration (74 microg/ml) of extracellular recombinant pediocin was obtained but the pediocin showed no biological activity. supernatant fluids ... | 2005 | 16023368 |
| crystallization and preliminary x-ray crystallographic analysis of the pediocin immunity protein (pedb) from pediococcus pentosaceus at 1.35 a resolution. | pedb, a bacterial immunity protein conferring immunity to a newly identified pediocin (pediocin pp-1), was crystallized by the hanging-drop vapor diffusion method at 296 k. a 1.35 a data set has been collected from a single crystal at 100 k using synchrotron-radiation source. the pedb crystals belong to the hexagonal space group p6(2) or p6(4), with unit cell parameters a = b = 62.2, c = 39.9 a. analysis of the packing density shows that the asymmetric unit probably contains one molecule with a ... | 2005 | 16019271 |
| use of an alpha-galactosidase gene as a food-grade selection marker for streptococcus thermophilus. | the alpha-galactosidase gene (aga) of lactococcus raffinolactis atcc 43920 was previously shown to be an efficient food-grade selection marker in lactococcus lactis and pediococcus acidilactici but not in streptococcus thermophilus. in this study, we demonstrated that the alpha-galactosidase of l. raffinolactis is thermolabile and inoperative at 42 degrees c, the optimal growth temperature of s. thermophilus. an in vitro assay indicated that the activity of this alpha-galactosidase at 42 degrees ... | 2005 | 15956297 |
| assessment of the effects of nurmi-type cultures and a defined probiotic preparation on a salmonella typhimurium 29e challenge in vivo. | the effects of treatment with an undefined commercial nurmi-type culture (ntc), cultured cecal contents, and a dual-strain probiotic, containing enterococcus faecalis and pediococcus pentosaceus, on salmonella typhimurium colonization were evaluated in a specific-pathogen-free bird model. two sets of trials were performed, and each study was arranged as a randomized complete block design with three treatments. treatments consisted of (i) control, (ii) commercial ntc, and (iii) cultured cecal con ... | 2005 | 15954712 |
| cloning and expression of the malolactic gene of pediococcus damnosus ncfb1832 in saccharomyces cerevisiae. | wine production is characterized by a primary alcoholic fermentation, conducted by saccharomyces cerevisiae, followed by a secondary malolactic fermentation (mlf). although most lactic acid bacteria (lab) have the ability to metabolize l-malate, only a few species survive the high ethanol and so2 levels in wine. wines produced in colder viticultural regions have a lower ph than wines produced in warmer regions. the decarboxylation of l-malate in these wines leads to an increase in ph, more organ ... | 2005 | 15950306 |
| development of solution phase hybridisation pcr-elisa for the detection and quantification of enterococcus faecalis and pediococcus pentosaceus in nurmi-type cultures. | nurmi-type cultures (ntcs), derived from the fermentation of caecal contents of specifically pathogen-free (spf) birds, have been used successfully to control salmonella colonisation in chicks. these cultures are undefined in nature and, consequently, it is difficult to obtain approval from regulatory agencies for their use as direct fed microbials (dfms) for poultry. progress towards the generation of effective defined probiotics requires further knowledge of the composition of these cultures. ... | 2005 | 15949857 |
| use of hydrolysates from atlantic cod (gadus morhua l.) viscera as a complex nitrogen source for lactic acid bacteria. | hydrolysates of cod viscera were tested as an alternative to commonly used complex nitrogen sources (peptones and/or extracts) for the type strains of the lactic acid bacteria lactococcus lactis, lactobacillus acidophilus, lactobacillus helveticus, lactobacillus casei, lactobacillus sakei and pediococcus pentosaceus. comparative studies with mrs-like media containing different nitrogen sources showed that all the fish hydrolysates performed equally well or better than commercial extracts/peptone ... | 2005 | 15941626 |
| enumeration and identification of pediococci in powder-based products using selective media and rapid pfge. | in this study, pediococci selective medium (psm) was evaluated for the enumeration of pediococcus acidilactici and pediococcus pentosaceus from probiotic animal feed and silage inoculants. psm is based on the complex basal medium mrs supplemented with cysteine hydrochloride, novobiocin, vancomycin, and nystatin. no significant change in electivity was observed when pediococci where recovered from culture or powder-based products following incubation at 37 degrees c under anaerobic conditions for ... | 2006 | 15925418 |
| reclassification of pediococcus urinaeequi (ex mees 1934) garvie 1988 as aerococcus urinaeequi comb. nov. | the taxonomic status of pediococcus urinaeequi is described, and the transfer of the species to the genus aerococcus with the name aerococcus urinaeequi comb. nov. is proposed, on the basis of the analysis of 16s rrna gene sequence and dna-dna hybridization data. | 2005 | 15879276 |
| purification, partial amino acid sequence and mode of action of pediocin pd-1, a bacteriocin produced by pediococcus damnosus ncfb 1832. | pediocin pd-1 is a ribosomally synthesized antimicrobial peptide produced by pediococcus damnosus ncfb1832. it inhibits the growth of several food spoilage bacteria, including malolactic bacteria isolated from wine. pediocin pd-1 is 2866.87+/-0.4 da in size, has an isoelectric point (pi) of ca. 9.0 and, on amino acid composition, has partial homology to the lantibiotic plantaricin c. the highest activity of pediocin pd-1 against cells of oenococcus oeni was observed at an external ph of 5.0 and ... | 2005 | 15878403 |
| biodiversity of lactobacillus sanfranciscensis strains isolated from five sourdoughs. | five different sourdoughs were investigated for the composition of lactic acid bacteria (lab) and the biodiversity of lactobacillus sanfranciscensis strains. | 2005 | 15836738 |
| random amplified polymorphic dna-pcr based cloning of markers to identify the beer-spoilage strains of lactobacillus brevis, pediococcus damnosus, lactobacillus collinoides and lactobacillus coryniformis. | beer-spoilage ability of lactic acid bacteria such as lactobacillus brevis is a strain-dependent phenomenon in which the mechanism has not yet been completely clarified. in order to systematically identify genes that contribute to beer-spoilage, large-scale random amplified polymorphic dna (rapd)-based cloning methods was carried out. | 2005 | 15836491 |
| dihydrofolate reductase in pediococcus cerevisiae strains susceptible and resistant to amethopterin. | a mutant strain of pediococcus cerevisiae was obtained which had 1,000-fold greater resistance to amethopterin than the p. cerevisiae/pteglu strain. the dihydrofolate reductase level of the mutant was about 60-fold higher than that of the parent. the mutant accumulated folate, though less efficiently than its parent. | 1974 | 15830489 |
| a beta-glucosidase gene isolated from wine lactobacillus plantarum is regulated by abiotic stresses. | little genetic information exists on the ability of wine lactic acid bacteria (lab) to hydrolyse glycoconjugates during malolactic fermentation. we tried to fill this important gap by characterizing a gene codifying for a putative beta-glucosidase enzyme from wine lactobacillus plantarum and from a commercial strain of oenococcus oeni. | 2005 | 15752331 |
| biogenic amines in wines from three spanish regions. | one hundred and sixty-three wines from la rioja, utiel-requena, and tarragona were analyzed to determine if there were any differences in the concentrations of six biogenic amines that are found in these three regions. the influence of grape variety, type of vinification, wine ph, malolactic fermentation, and storage in bottle on biogenic amine concentrations was studied. results show important differences in putrescine and histamine concentrations among regions, varieties of grape, and type of ... | 2005 | 15713028 |
| cloning vectors based on cryptic plasmids isolated from lactic acid bacteria: their characteristics and potential applications in biotechnology. | lactic acid bacteria (lab) are gram positive bacteria, widely distributed in nature, and industrially important as they are used in a variety of industrial food fermentations. the use of genetic engineering techniques is an effective means of enhancing the industrial applicability of lab. however, when using genetic engineering technology, safety becomes an essential factor for the application of improved lab to the food industry. cloning and expression systems should be derived preferably from ... | 2004 | 15707158 |
| uracil as an index of lactic acid bacteria contamination of tomato products. | the aim of this research was to evaluate the suitability of uracil as an hygienic quality index of tomato products. whereas uridine was naturally present throughout tomato fruits' ripening, uracil appeared only after microbial contamination. in tomato pulp inoculated with nine different microbial strains, all five lactic acid bacteria (lab) studied released relevant quantities of uracil (150-1040 mg/kg of dm), with a correlated partial or total decrease of uridine. uracil production by yeasts an ... | 2005 | 15656671 |
| lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional japanese distilled spirit made from fermented rice and other starchy materials. | gram-positive, rod-shaped, motile lactic acid bacteria (strains nric 0603, nric 0604t, nric 0605 and nric 0606) were isolated from shochu mashes using an enrichment culture approach. these strains clustered in the lactobacillus casei-pediococcus group and were closely related to lactobacillus nagelii and lactobacillus mali on the basis of 16s rrna gene sequence similarity. levels of dna-dna relatedness revealed genotypic separation of the four isolates from the above two species. the isolates ar ... | 2005 | 15653857 |
| purification and characterization of a novel class iia bacteriocin, piscicocin cs526, from surimi-associated carnobacterium piscicola cs526. | the bacteriocin piscicocin cs526 was inactivated by proteolytic enzymes, was stable at 100 degrees c for 30 min, had a ph range of 2 to 8, and was active against enterococcus, listeria, pediococcus, and leuconostoc. the n-terminal sequence was ygngl, not the ygngv consensus motif common in class iia bacteriocins (alternate residues underlined). the molecular mass of piscicocin cs526, which had a bactericidal mode of action, was approximately 4,430 da. | 2005 | 15640235 |
| a putative glucan synthase gene dps detected in exopolysaccharide-producing pediococcus damnosus and oenococcus oeni strains isolated from wine and cider. | some lactic acid bacteria can induce viscosity in wine, beer and cider by production of exopolysaccharides (eps). a polymerase chain reaction (pcr) assay was previously described for the detection of ropy pediococcus damnosus strains in wine [j. appl. microbiol. 90 (2001) 535]. the primers used in that study, pf5 and pf6, are investigated in addition to new primers which broaden the range of spoiling agents detectable by pcr. primers pf1 and pf8 allow the amplification of dna from ropy p. damnos ... | 2005 | 15617800 |
| gene organization and sequences of pediocin ach/pa-1 production operons in pediococcus and lactobacillus plasmids. | to determine the locations and sequences of pediocin ach production genes in pediococcus parvulus ato77 from vegetables, lactobacillus plantarum whe92 from muenster cheese, and a lactose-fermenting isolate pediococcus pentosaceus s34 from buffalo milk. | 2005 | 15613003 |
| development of a fast dna-dna hybridization method based on melting profiles in microplates. | dna-dna hybridization is still the "gold standard" for the genotypic delineation of bacterial species. however, it is not widely used because traditional dna-dna hybridization techniques are rather time-consuming and not easy to perform in routine laboratories. in the present study, dna of reference strains was digested with sau3a, ligated with linker oligonucleotides s1/2 and in vitro amplified. the amplified dna fragments were immobilized on maxisorb 96-well plates. dna isolated from target st ... | 2004 | 15612626 |
| characterization and identification of lactic acid bacteria in "morcilla de burgos". | a total of 176 lactic acid bacteria (lab) isolated from a typical spanish blood sausage called "morcilla de burgos" were identified by means of phenotypic characteristics and 16s rdna rflp (ribotyping). lab were isolated from "morcilla" of different producers and in different storage periods, which includes unpackaged, vacuum and modified atmosphere packaged "morcilla" and vacuum packed and pasteurised "morcilla". the knowledge of specific spoilage bacteria of "morcilla de burgos" will be useful ... | 2005 | 15582739 |
| fed-batch pediocin production by pediococcus acidilactici nrrl b-5627 on whey. | cell growth and pediocin production by pediococcus acidilactici nrrl b-5627 on whey were compared by using batch fermentation and re-alkalized fed-batch fermentation. the batch fermentations were performed on dwg [dw (diluted whey) supplemented with 1% (w/v) glucose], dwye [dw supplemented with 2% (w/v) yeast extract] and dwgye (dw supplemented with 1% glucose plus 2% yeast extract) media. the fed-batch culture on dwye medium was fed with a mixture of concentrated whey (48 g of total sugars/l) s ... | 2005 | 15574118 |
| the ph-unrelated influence of salt, temperature and manganese on aroma formation by staphylococcus xylosus and staphylococcus carnosus in a fermented meat model system. | the influence of manganese (0.01-0.1-1.0 microg/g), temperature (15-24 degrees c) and salt (3-4% w/w) on volatile formation in model minces inoculated with pediococcus pentosaceus and either staphylococcus xylosus or staphylococcus carnosus was studied in a full factorial experiment. in order to study the direct, ph-unrelated effect of the parameters, data were analysed by use of multiple linear regression and partial least-squares regression both before and after transformation of the volatile ... | 2004 | 15527916 |
| real-time pcr detection of lactic acid bacteria in cecal contents of eimeria tenella-lnfected broilers fed soybean oligosaccharides and soluble soybean polysaccharides. | this experiment was conducted to test whether dietary soybean meal oligosaccharides (smo) and water-soluble polysaccharides (smp) can assist broiler chickens in resisting eimeria tenella, and to determine the survival of lactic acid bacteria in cecal contents postinfection. all birds received a soybean meal-free diet. the 6 experimental treatments were as follows: positive (cor) and negative (cow) control groups, 2 groups fed diets containing either 1% smo or 0.5% smp from 1 to 11 d of age; a va ... | 2004 | 15510555 |
| population dynamics of the constitutive biota of french dry sausages in a pilot-scale ripening chamber. | the population dynamic of constitutive biota on 84 samples belonging to two different types of french fermented dry sausages during the ripening process in a pilot-scale ripening chamber was investigated. samples were analyzed in three steps of their production: fresh product, first drying stage, and finished product. in addition, 180 strains of lactic acid bacteria were identified using a miniaturized biochemical procedure of characterization. in general, the number of lactic acid bacteria that ... | 2004 | 15508649 |
| isolation and characterization of anti-salmonella lactic acid bacteria from the porcine gastrointestinal tract. | to identify lactic acid bacteria (lab) of porcine intestinal origin with anti-salmonella activity. | 2004 | 15482434 |
| detection and quantification of brettanomyces bruxellensis and 'ropy' pediococcus damnosus strains in wine by real-time polymerase chain reaction. | brettanomyces bruxellensis is a well-known wine spoilage yeast that causes undesirable off-flavours. likewise, glucan-producing strains of ropy pediococcus damnosus are considered as spoilage micro-organisms because the synthesis of glucan leads to an unacceptable viscosity of wine. | 2004 | 15479405 |
| synthesis of an alpha-linked dimer of the trisaccharide repeating unit of the exopolysaccharide produced by pediococcus damnosus 2.6. | a hexasaccharide, beta-d-glcp-(1-->3)-[beta-d-glcp-(1-->2)]-alpha-d-glcp-(1-->3)-beta-d-glcp-(1-->3)-[beta-d-glcp-(1-->2)]-d-glcp, the alpha-linked dimer of the trisaccharide repeating unit of the exopolysaccharide produced by pediococcus damnosus 2.6, was synthesized as its methyl glycoside. condensation of fully benzoylated alpha-d-glucopyranosyl trichloroacetimidate (1) with isopropyl 4,6-o-benzylidene-1-thio-beta-d-glucopyranoside (2) selectively furnished (1-->3)-linked disaccharide 3, and ... | 2004 | 15476710 |
| lactic acid bacteria as a potential source of enzymes for use in vinification. | 2004 | 15466506 | |
| comparative composition of bacteria in the human intestinal microflora during remission and active ulcerative colitis. | ulcerative colitis is a severe, relapsing and remitting disease of the human large intestine characterised by inflammation of the mucosa and submucosa. the main site of disease is the sigmoid/rectal region of the large bowel but the aetiology remains unknown. there is considerable evidence to indicate that the components of the resident colonic microflora can play an important role in initiation of the disease. the present study was aimed at characterising the faecal microflora of ulcerative col ... | 2004 | 15460067 |
| the genus pediococcus. | 1949 | 15407471 | |
| the influence of treatment with dual purpose bacterial inoculants or soluble carbohydrates on the fermentation and aerobic stability of bermudagrass. | this study determined the effectiveness of an inoculant (bb), molasses, or a mixture of either bb and molasses (bbm) or bb and fibrolytic enzymes (bbe) for improving the fermentation and aerobic stability of bermudagrass. a 6-wk regrowth of tifton 85 bermudagrass was conserved in quadruplicate mini silos alone or after treatment application. the inoculant contained a mixture of p. pentosaceus 12455, 1 x10(5) cfu/g of fresh forage, l. buchneri 40788, 4 x10(5) cfu/g of fresh forage, and beta-gluca ... | 2004 | 15377619 |
| the passage of lactic acid bacteria from silage into rumen fluid, in vitro studies. | inoculated silages sometimes improve cattle performance, possibly because of probiotic effects of lactic acid bacteria (lab) silage inoculants. the cause of improved animal performance following feeding with inoculated silage is unclear. one issue in studying this phenomenon is to find out whether lab pass from silage into the rumen fluid and survive in it. the purpose of the present study was to determine whether lab from inoculated and uninoculated silages pass into the rumen fluid in vitro. w ... | 2004 | 15377617 |
| tannase activity by lactic acid bacteria isolated from grape must and wine. | we examined a range of oenological lactic acid bacteria species and reference strains for their potential to degrade tannins. bacterial tannase activity was checked by a spectrophotometric and a visual reading method. none of the strains belonging to the oenological species of the genus lactobacillus, leuconostoc, oenococcus or pediococcus were tannase producers, with the exception of lactobacillus plantarum. all the l. plantarum strains analyzed were positive for tannase activity and their iden ... | 2004 | 15364474 |
| the microflora of fermented nixtamalized corn. | nixtamalization is a traditional process that improves the nutritional quality of corn. to provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. the objective of the study was to study the microbial profile and establish the important lactobacilli of fermenting nixtamalized corn dough. two batches of cleaned whole corn were subjected to the process of nixtamalization, using two concentrations of lime (0 ... | 2004 | 15358510 |
| peptones from autohydrolysed fish viscera for nisin and pediocin production. | various peptones obtained from hydrolysed visceral homogenates of four fishery residues showed their suitability for promoting the growth of lactic acid bacteria, micro-organisms with particularly complex requirements regarding peptidic nutrients. the assay of several treatments with two bacterial species, producers of the two main bacteriocins (nisin and pediocin) demostrated that optimum conditions only imply a brief autohydrolysis at natural ph and room temperature, with subsequent steam-flow ... | 2004 | 15313007 |
| lactic acid bacteria used in inoculants for silage as probiotics for ruminants. | many studies have shown the beneficial effects on ruminant performance of feeding them with silages inoculated with lactic acid bacteria (lab). these benefits might derive from probiotic effects. the purpose of the current study was to determine whether lab included in inoculants for silage can survive in rumen fluid (rf), as the first step in studying their probiotic effects. experiments were conducted in the united states and israel with clarified (crf) and strained rf (srf) that were inoculat ... | 2004 | 15304734 |
| retrieving sequences of enzymes experimentally characterized but erroneously annotated : the case of the putrescine carbamoyltransferase. | annotating genomes remains an hazardous task. mistakes or gaps in such a complex process may occur when relevant knowledge is ignored, whether lost, forgotten or overlooked. this paper exemplifies an approach which could help to resuscitate such meaningful data. | 2004 | 15287962 |
| comparative analysis of conserved genetic markers and adjacent dna regions identified in beer-spoilage lactic acid bacteria. | to conduct an inter-species comparative study on the nucleotide sequences of the conserved dna regions surrounding orf5, a genetic marker for differentiating beer-spoilage lactic acid bacteria. | 2004 | 15287868 |
| characterization of mesentericin st99, a bacteriocin produced by leuconostoc mesenteroides subsp. dextranicum st99 isolated from boza. | lactic acid bacteria isolated from boza, a cereal-fermented beverage from belogratchik, bulgaria, were screened for the production of bacteriocins. with the first screening, 13 of the 52 isolates inhibited the growth of listeria innocua and lactobacillus plantarum. the cell-free supernatant of one of these strains, classified as leuconostoc mesenteroides subsp. dextranicum st99, inhibited the growth of bacillus subtilis, enterococcus faecalis, several lactobacillus spp., lactococcus lactis subsp ... | 2004 | 15252717 |
| antimicrobial potential of immobilized lactococcus lactis subsp. lactis atcc 11454 against selected bacteria. | immobilization of living cells of lactic acid bacteria could be an alternative or complementary method of immobilizing organic acids and bacteriocins and inhibit undesirable bacteria in foods. this study evaluated the inhibition potential of immobilized lactococcus lactis subsp. lactis atcc 11454 on selected bacteria by a modified method of the agar spot test. l. lactis was immobilized in calcium alginate (1 to 2%)-whey protein concentrate (0 and 1%) beads. the antimicrobial potential of immobil ... | 2004 | 15222547 |
| isolation and partial characterization of bacteriocins from pediococcus species. | lactic acid bacteria have received increased attention as a potential food preservative due to their strong antagonistic activity against many food-spoilage and pathogenic organisms. three pediococcus species, p. acidilactici ncim 2292 , p. pentosaceous. ncim 2296 and p. cervisiae ncim 2171, were evaluated for bacteriocin production. inhibitory substance were produced during the late growth phase and maximum production occurred at 37 degrees after 36-48 h of incubation. bacteriocins partially pu ... | 2004 | 15205931 |
| diversity of lactic acid bacteria isolated from aoc salers cheese. | the objective of this work was to describe the diversity of lactic acid bacteria in traditional raw milk salers cheeses at the species and strain levels. the characterization of 381 strains isolated during ripening and various strain collections was investigated using physiological analysis and molecular techniques: rep-pcr, species and genus specific amplifications and the sequence analysis of 16s rdna for strain typing and taxonomic identification. the strains belonged to lactobacillus plantar ... | 2004 | 15190953 |
| selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts. | chitosan (0.1 g l(-1)), assayed in a simple medium, reduced the viability of four lactic acid bacteria isolated during the beer production process by 5 logarithmic cycles, whereas activity against seven commercial brewing yeasts required up to 1 g chitosan l(-1). antimicrobial activity was inversely affected by the ph of the assay medium. in brewery wort, chitosan (0.1 g l(-1)) selectively inhibited bacterial growth without altering yeast viability or fermenting performance. | 2004 | 15168856 |
| isolation, identification, and selection of lactic acid bacteria from alfalfa sprouts for competitive inhibition of foodborne pathogens. | several studies have investigated the control of pathogens on alfalfa sprouts, and some treatments have been shown to be effective in reducing pathogen populations. however, control methods investigated thus far only provide pathogen control at a given point in the sprouting process and can affect germination. competitive inhibition of pathogens with lactic acid bacteria might provide pathogen control throughout the sprouting process and up to consumption. the purpose of this study was to isolat ... | 2004 | 15151232 |
| detection of resistance of lactic acid bacteria to a mixture of the hop analogue compounds tetrahydroiso-alpha-acids by noninvasive measurement of intracellular ph. | to examine the resistance of beer isolates of lactic acid bacteria (lab) towards a mixture of tetrahydroiso-alpha-acids (tetra) by growth experiments as well as by measurement of intracellular ph. | 2004 | 15139925 |
| cloning, deletion, and characterization of padr, the transcriptional repressor of the phenolic acid decarboxylase-encoding pada gene of lactobacillus plantarum. | lactobacillus plantarum displays a substrate-inducible pada gene encoding a phenolic acid decarboxylase enzyme (pada) that is considered a specific chemical stress response to the inducing substrate. the putative regulator of pada was located in the pada locus based on its 52% identity with padr, the pada gene transcriptional regulator of pediococcus pentosaceus (l. barthelmebs, b. lecomte, c. diviès, and j.-f. cavin, j. bacteriol. 182:6724-6731, 2000). deletion of the l. plantarum padr gene cle ... | 2004 | 15066807 |
| relative ability of orally administered lactobacillus murinus to predominate and persist in the porcine gastrointestinal tract. | five porcine-derived lactobacillus or pediococcus isolates administered to pigs (n = 4), either singly or as a combination at approximately 10(10) cfu per day varied with respect to intestinal survival and persistence. two lactobacillus murinus strains survived best and were excreted at approximately 10(7) to 10(8) cfu/g of feces. in contrast, pediococcus pentosaceus dpc6006 had the lowest fecal count at approximately 10(5) cfu/g and was excreted at a significantly lower level than both l. murin ... | 2004 | 15066778 |
| resistance screening essay of wine lactic acid bacteria on lysozyme: efficacy of lysozyme in unclarified grape musts. | in wine making, the bacteriolytic activity of lysozyme has primarily been used to control the malolactic fermentation in wines. the use of lysozyme in musts before settling and the beginning of the alcoholic fermentation to inhibit the growth of lactic acid bacteria could be very beneficial. in a resistance test carried out in mt/b broth, lysozyme had greater antimicrobial activity toward oenococcus oeni than lactobacillus species. several strains of wine bacteria belonging to oenococcus proved ... | 2004 | 15053521 |
| genotypic analyses of lactobacilli with a range of tannase activities isolated from human feces and fermented foods. | a total of 77 tannase producing lactobacilli strains isolated from human feces or fermented foods were examined for their genotypic profiles and intensities of tannase production. with a pcr-based assay targeting reca gene, all strains except one isolate were assigned to either lactobacillus plantarum, l. paraplantarum, or l. pentosus whereas a 16/23s rdna targeted pcr-based assay identified all except 6 isolates (inclusive of the above one isolate) as one of the closely related species. subsequ ... | 2004 | 15053327 |
| a pcr assay for detection of acetic acid-tolerant lactic acid bacteria in acidic food products. | a pcr assay for the detection of acetic acid-tolerant lactic acid bacteria in the genera of lactobacillus and pediococcus was developed in this study. primers targeting the bacterial 16s rrna gene were newly designed and used in this pcr assay. to determine the specificity of the assay, 56 different bacterial strains (of 33 genera), 2 fungi, 3 animals, and 4 plants were tested. results were positive for most tested bacterial members of 16s rrna gene-based phylogenetic groups (classified in the l ... | 2004 | 15035383 |
| intra-specific variation of lactobacillus plantarum and lactobacillus pentosus in sensitivity towards various bacteriocins. | fifty-two strains belonging to the lactobacillus plantarum species group were identified and typed. they represented 32 clones of lactobacillus plantarum and 7 clones of lactobacillus pentosus. sensitivity of all strains towards bacteriocins of four different producer strains was investigated using a deferred inhibition test (dit). substantial intra-specific variation in sensitivity of clones was observed towards bacteriocinogenic lactic acid bacteria producing nisin ( lactococcus lactis atcc 11 ... | 2004 | 15028870 |
| purification and characterization of bacteriocin from pediococcus pentosaceus accel. | the pediococcus pentosaceus accel bacteriocin was purified to electrophoretical homogeneity by cell adsorption-desorption and superose 12 fast performance liquid chromatography (fplc). the purified bacteriocin, with a molecular mass of 17.5 kda and an n-terminal sequence of -kyygngvtxgkhsxxvdxg-, belongs to class iia and is designated pediocin accel. it was inactivated by various proteases and stable at ph 2.0-6.0 and <100 degrees c. more than 80% activity was left even after 15 min of heating a ... | 2004 | 14995112 |
| pediocin production by pediococcus acidilactici in solid state culture on a waste medium: process simulation and experimental results. | the production of pediocin by pediococcus acidilactici was comparatively studied in submerged and solid-state culture, using polyurethane foam particles soaked in commercial (mrs) and waste media with various supplements, where product concentrations were 15 times higher in mrs medium. for the solid state analysis, cultures were treated by successive compression and refilling of tubular minireactors equipped with a piston, without the need for reinoculation. this method was found to be simple, r ... | 2004 | 14966809 |