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molecular profiling of lactobacillus, streptococcus, and bifidobacterium species in feces of active racehorses.diversity and compositions of the lactobacillus, streptococcus, and bifidobacterium group in the feces of six healthy, actively racing horses (thoroughbreds) were analyzed by using pcr-denaturing gradient gel electrophoresis (dgge) and real-time pcr with primer sets specific for each group. pcr-dgge analysis of the feces showed that lactobacillus equi, lactobacillus johnsonii, a phylogenetic relative of lactobacillus salivarius, a phylogenetic relative of lactobacillus gastricus, and weissella c ...200717726300
antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables.the aim of this study was to isolate and identify antifungal lactic acid bacteria from fresh vegetables, and evaluate their potential in preventing fungal spoilage of vegetables.200717850302
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 ...200717921264
idiosyncratic features in trnas participating in bacterial cell wall synthesis.the femx(wv) aminoacyl transferase of weissella viridescens initiates the synthesis of the side chain of peptidoglycan precursors by transferring l-ala from ala-trna(ala) to udp-murnac-pentadepsipeptide. femx(wv) is an attractive target for the development of novel antibiotics, since the side chain is essential for the last cross-linking step of peptidoglycan synthesis. here, we show that femx(wv) is highly specific for incorporation of l-ala in vivo based on extensive analysis of the structure ...200717932062
conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.four lactic acid bacteria (lab), lactobacillus paraplantarum km, enterococcus durans kh, streptococcus salivarius hm and weissella confusa jy, were isolated from humans and tested for their capabilities of converting isoflavone glucosides to aglycones in soymilk. changes in growth, ph, and titratable acidity (ta) were investigated during fermentation at 37 degrees c for 12 h. after 6 to 9 h of fermentation, each population of 4 lab reached 10(8) to 10(9) cfu/ml. the initial ph of 6.3 +/- 0.1 dec ...200717995840
analysis of vaginal lactic acid producing bacteria in healthy women.vaginal lactic acid-producing bacteria of 80 pre-menopausal women were studied by isolation on blood and deman-rogosa-sharpe agar, pcr with group-specific primers for lactobacillus-denaturing gradient gel electrophoresis (dgge), and pcr with specific primers for v3 region in 16s rrna-temporal temperature gel electrophoresis (ttge). conventional isolation method on media detected only one lactobacillus (lactobacillus brevis) while ttge detected only lactobacillus sp. dgge detected seven lactobaci ...200718176534
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 ...200717049799
severe infective endocarditis of native valves caused by weissella confusa detected incidentally on echocardiography.weissella confusa is gram-positive, catalase-negative, short rod or coccobacillus that has been isolated from a wide variety of habitats. we describe a rare, severe infective endocarditis of native valves caused by w. confusa that was detected incidentally on echocardiography. the patient recovered completely with valvular replacement plus antibiotic therapy.200717052757
microbial community structure and dynamics of dark fire-cured tobacco fermentation.the italian toscano cigar production includes a fermentation step that starts when dark fire-cured tobacco leaves are moistened and mixed with ca. 20% prefermented tobacco to form a 500-kg bulk. the dynamics of the process, lasting ca. 18 days, has never been investigated in detail, and limited information is available on microbiota involved. here we show that toscano fermentation is invariably associated with the following: (i) an increase in temperature, ph, and total microbial population; (ii ...200717142368
enzymatic activities of lactic acid bacteria isolated from cornetto di matera sourdoughs.forty-one strains of lactic acid bacteria (lab) isolated from cornetto di matera sourdoughs were screened for their enzymatic activities, to elucidate their possible roles during the fermentation process. urease, peptidase, phytase, phosphatase and beta-glucosidase activities were measured spectrophotometrically using synthetic substrates. proteolytic activities were examined in model doughs, using neutral and acidified sterile doughs as controls. all strains had low urease, glutamyl aminopeptid ...200717174429
defined multi-species semi-liquid ready-to-use sourdough starter.this paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (lab) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. preliminarily, 56 strains of sourdough lab were screened based on the acidification kinetics during sourdough fermentation. the influence of temperature (25-37 degrees c), nacl (2%, w/w, of wheat flour), initial cel ...200716943090
lactic acid bacteria from fresh fruit and vegetables as biocontrol agents of phytopathogenic bacteria and fungi.this study evaluated the efficacy of lactic acid bacteria (lab) isolated from fresh fruits and vegetables as biocontrol agents against the phytopathogenic and spoilage bacteria and fungi, xanthomonas campestris, erwinia carotovora, penicillium expansum, monilinia laxa, and botrytis cinerea. the antagonistic activity of 496 lab strains was tested in vitro and all tested microorganisms except p. expansum were inhibited by at least one isolate. the 496 isolates were also analyzed for the inhibition ...200819204894
in vitro fermentation of carbohydrates by porcine faecal inocula and their influence on salmonella typhimurium growth in batch culture systems.the aim of this study was to evaluate in vitro the influence of fermentable carbohydrates on the activity of porcine microbiota and survival of salmonella typhimurium in a batch culture system simulating the porcine hindgut. the carbohydrates tested were xylooligosaccharides, a mixture of fructooligosaccharides/inulin (fin), fructooligosaccharides (fos), gentiooligosaccharides (geo) and lactulose (lac). these ingredients stimulated the growth of selected bifidobacterium and lactobacillus species ...200819049655
weissella ghanensis sp. nov., isolated from a ghanaian cocoa fermentation.during a study on lactic acid bacteria (and their species diversity) in spontaneous heap fermentations of ghanaian cocoa beans, two strains, designated 215(t) and 194b, were isolated. a phylogenetic analysis based on 16s rrna gene sequences demonstrated that these strains represented a distinct lineage close to the genus weissella and showing only 92.1 % 16s rrna gene sequence similarity with respect to their closest neighbour, weissella soli lmg 20113(t). whole-cell protein electrophoresis, flu ...200819060047
bioprotection of golden delicious apples and iceberg lettuce against foodborne bacterial pathogens by lactic acid bacteria.lactic acid bacteria were isolated from fresh vegetables and fruit and its ability to inhibit the growth of foodborne human pathogens (escherichia coli, listeria monocytogenes, pseudomonas aeruginosa, salmonella typhimurium, and staphylococcus aureus) was tested using the agar spot assay. eighteen isolates showed a strong antagonistic capacity and were further characterised and identified using 16s rdna sequencing and api 50ch. most of them pertained to leuconostoc spp. and lactobacillus plantar ...200818191266
diversity of lactic acid bacteria in fermented brines used to make stinky tofu.stinky tofu is a kind of fermented tofu with a strong odor. although stinky tofu is a very popular snack in the asian region, the community of microbes, and especially lactic acid bacteria (lab), indigenous to the fermented brine from which it is made remains poorly described. we examined 168 isolates obtained from the original fermented brine (brine a) and two brines in which the hard tofu (brine b) and soft tofu (brine c) had been soaked. through random amplified polymorphic dna (rapd) analysi ...200818234387
isolation and identification of lactic acid bacteria from sediments of a coastal marsh using a differential selective medium.to identify lactic acid bacteria (lab) colonies isolated from sediments of a coastal marsh by the reduction of 2,3,5-triphenyltetrazolium chloride (ttc) in mrs medium.200818266637
spoilage of blood sausages morcilla de burgos treated with high hydrostatic pressure.in this study, the microbial ecology of the blood sausage morcilla de burgos, subjected to high hydrostatic pressure treatment (hpp), was studied by culture-dependent and -independent methods. morcilla de burgos is the most traditional and famous blood sausage in spain. the producers are interested in extending its shelf-life in order to expand their market and to reduce losses attributed to spoilage. sausage batter prior to stuffing and blood sausages hpp treated or not (control) were analyzed ...200818367280
hydrolysis of isoflavone glucosides in soymilk fermented with single or mixed cultures of lactobacillus paraplantarum km, weissella sp. 33, and enterococcus faecium 35 isolated from humans.lactobacillus paraplantarum km (lp), weissella sp. 33 (ws), and enterococcus faecium 35 (ef) were used in single (lp, ws, ef) or mixed cultures (lp+ws, lp+ef, ws+ef) for soymilk fermentation (37 degrees c, 12 h). after 12 h, the cell numbers, ph, and ta of soymilk were 7.4x108 -6.0x109 cfu/ ml, 3.8-4.5, and 0.59-0.70%, respectively. changes in the contents of glycitin and genistin in soymilk fermented with ef were not significant (p<0.05). the contents of isoflavone glucosides in soymilk ferment ...200818388479
a differential medium for lactic acid-producing bacteria in a mixed culture.modified deman-rogosa sharpe agar containing bromophenol blue (mmrs-bpb) was tested as a medium for counting and differentiation of each lactic acid-producing bacterium (lab), especially in a mixed culture.200818444977
nmr spectroscopic analysis of exopolysaccharides produced by leuconostoc citreum and weissella confusa.dextrans are the main exopolysaccharides produced by leuconostoc species. other dextran-producing lactic acid bacteria include streptococci, lactobacilli, and weissella species. commercial production and structural analysis has focused mainly on dextrans from leuconostoc species, particularly on leuconostoc mesenteroides strains. in this study, we used nmr spectroscopy techniques to analyze the structures of dextrans produced by leuconostoc citreum e497 and weissella confusa e392. the dextrans w ...200818452899
impact of polyunsaturated fatty acid degradation on survival and acidification activity of freeze-dried weissella paramesenteroides lc11 during storage.the impact of polyunsaturated fatty acid (pufa) degradation on the survival and acidification activity of freeze-dried weissella paramesenteroides lc11 was investigated over 90-days storage at 4 degrees c or 20 degrees c in vacuum-sealed aluminium foil or glass tubes with two water activities (a(w)=0.11 or 0.23). colony counts, acidification activity (% lactic acid/g), linoleic/palmitic (18:2/16:0) or linolenic/palmitic (18:3/16:0) ratio by gas chromatography and 18:2 or 18:3 oxylipins by revers ...200818461316
ensiling of soybean curd residue and wet brewers grains with or without other feeds as a total mixed ration.wet brewers grains and soybean curd residue were stored in laboratory-scale silos without (bg and sc silages, respectively) or with other ingredients as total mixed rations (bgt and sct silages, respectively). silages were opened after 14 and 56 d, and microbial counts, fermentation products, and aerobic stability were determined. denaturing gradient gel electrophoresis was carried out to examine bacterial communities, and several bacteria that appeared to be involved in fermentation were identi ...200818487660
identification of yeast and bacteria involved in the mezcal fermentation of agave salmiana.aims: to identify the yeast and bacteria present in the mezcal fermentation from agave salmiana. methods and results: the restriction and sequence analysis of the amplified region, between 18s and 28s rdna and 16s rdna genes, were used for the identification of yeast and bacteria, respectively. eleven different micro-organisms were identified in the mezcal fermentation. three of them were the following yeast: clavispora lusitaniae, pichia fermentans and kluyveromyces marxianus. the bacteria foun ...200818489025
[phylogeny analysis and identification of two bacterial strains sourcing from human intestine and having resistance to acid and bile].to screen bacteria for the engineering bacteria expressing and secreting high activity beta-galactosidase, and two bacterial strains called as r92-2 and r111 with acid and bile resistances would be isolated from health human intestine to strain identification and phylogenetic analysis.200818630699
a genus-specific pcr method for differentiation between leuconostoc and weissella and its application in identification of heterofermentative lactic acid bacteria from coffee fermentation.a genus-specific pcr analysis method was developed for a rapid and reliable differentiation between the two heterofermentative lactic acid bacteria genera leuconostoc and weissella. primer sets specific for target regions of the 16s rrna genes were designed and the specificity of the pcr was evaluated using the type strains of 13 species of leuconostoc and 11 species of weissella. in addition, the newly developed genus-specific pcr analysis was applied to characterize 72 lactic acid bacteria (la ...200818657111
value of recn sequences for species identification and as a phylogenetic marker within the family "leuconostocaceae".the genera leuconostoc, oenococcus, and weissella (family "leuconostocaceae") constitute a group of lactic acid bacteria of great interest in food microbiology. from the taxonomic point of view, they are considered phylogenetically coherent according to their 16s rrna gene sequences and other macromolecules. these three genera were the focus of the present study; specifically, the resolution and discriminatory power of recn (encoding a dna repair and genetic recombination protein) as a molecular ...200818683630
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 ...200818710789
use of lactobacillus strains to start cassava fermentations for gari production.two lactobacillus strains, lactobacillus plantarum bfe 6710 and lactobacillus fermentum bfe 6620, were used to start cassava fermentations in a pilot study under field production conditions in kenya, to determine their potential to establish themselves as predominant lactobacilli during the fermentation. predominant strains from three fermentations were isolated throughout the 48 h fermentation period. the use of these strains in high numbers clearly resulted in 1 to 2 log higher lactic acid bac ...200818834642
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 ...200818838186
characterization of exopolysaccharide (eps) produced by weissella hellenica skkimchi3 isolated from kimchi.weissella hellenica skkimchi3 produces the higher exopolysaccharide (eps) on sucrose than lactose, glucose, and fructose at ph 5 and 20 degrees c. sucrose was exclusively used to cultivate skkimchi3 in all experiments base on the eps production tests. the molecular mass of eps, as determined by gel permeation chroma-tography, was 203,000. (1)h and (13)c nmr analysis indicated that the identity of eps may be a glucan. when eps, starch, and cellulose was treated with a-amylase, glucoamylase, gluco ...200818974955
resistance of potential probiotic lactic acid bacteria and bifidobacteria of african and european origin to antimicrobials: determination and transferability of the resistance genes to other bacteria.probiotic bacteria and starter cultures of lactobacillus, weissella and bifidobacterium of african and european origins were studied and compared for their susceptibility to antimicrobials. the study included, for all isolates, determination of mics (minimal inhibitory concentration) for 24 antimicrobials, detection of resistance genes by pcr reactions using specific primers and sequencing of positive amplicons. the ability of lb. reuteri from africa to transfer the erythromycin resistance gene ...200818063151
effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices.strains of lactobacillus plantarum, weissella cibaria/confusa, lactobacillus brevis, pediococcus pentosaceous, lactobacillus sp. and enterococcus faecium/faecalis were identified from raw tomatoes by biolog system, partial 16s rrna gene sequence and subjected to typing by random amplified polymorphic dna-polymerase chain reaction (rapd-pcr) analysis. ten autochthonous strains were singly used to ferment tomato juice (tj) via a protocol which included fermentation at 25 degrees c for 17 h and fur ...200919028404
screening of surface properties and antagonistic substances production by lactic acid bacteria isolated from the mammary gland of healthy and mastitic cows.bovine mastitis (bm) is a costly disease in dairy cattle production. the prevention and treatment of mastitis is performed by applying antimicrobial products that negatively affect milk quality. in the last years, the use of probiotic microorganisms to prevent infections in humans and animals has being aggressively studied. samples from teat canal and milk (foremilk and stripping) were taken from healthy and mastitic mammary quarters. a screening of the surface properties and antagonistic substa ...200919041199
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 ...200919088320
weissella halotolerans w22 combines arginine deiminase and ornithine decarboxylation pathways and converts arginine to putrescine.to demonstrate that the meat food strain weissella halotolerans combines an ornithine decarboxylation pathway and an arginine deiminase (adi) pathway and is able to produce putrescine, a biogenic amine. evidence is shown that these two pathways produce a proton motive force (pmf).200919486212
the microbiota of lafun, an african traditional cassava food product.lafun is a fermented cassava food product consumed in parts of west africa. in the present work the microorganisms (aerobic bacteria (ab), lactic acid bacteria (lab) and yeasts) associated with the fermentation of lafun under traditional conditions have for the first time been studied using a combination of pheno- and genotypic methods. during lafun fermentation the ab count ranged from 6-7 log(10) cfu/g at the beginning to 9 log(10) cfu/g at the end. similarly, the number of lab increased from ...200919493582
inhibition of uropathogens by lactic acid bacteria isolated from dairy foods and cow's intestine in western nigeria.a total of 96 lactic acid bacteria (lab) were isolated from african indigenous fermented products and cow's intestines to study their inhibitory capability against multi-drug-resistant uropathogens. escherichia coli accounted for approximately 45% of isolated uropathogens, followed by staphylococcus spp. (20%). the gram negative uropathogens were highly resistant to quinolones, co-trimoxazole, teicoplanin and some beta-lactams, while the staphylococcus spp. showed high resistance to aminoglycosi ...200919529917
[lactic acid bacteria diversity in fermented cabbage estimated by culture-dependent and-independent methods].to study the diversity of lactic acid bacteria (lab) and dominant lab in fermented cabbage.200919623964
isolation of lactobacilli from sow milk and evaluation of their probiotic potential.sow milk protects the piglet against infectious diseases through a variety of mechanisms. in this study, the presence of potentially probiotic lactic acid bacteria in this biological fluid was investigated. milk samples were obtained from 8 sows and a total of 19 rod-shaped isolates were selected for identification and assessment of their probiotic potential. rapd profiling revealed the existence of 8 different genetic profiles among them. one representative of each profile was selected for furt ...200919640313
biodiversity of lactic acid bacteria in french wheat sourdough as determined by molecular characterization using species-specific pcr.the lactic acid microflora of nine traditional wheat sourdoughs from the midi-pyrénées area (south western france) was previously isolated and preliminary characterized using conventional morphological and biochemical analysis. however, such phenotypic methods alone are not always reliable and have a low taxonomic resolution for identification of lactic acid bacteria species. in the present study, a total of 290 lab isolates were identified by pcr amplification using different sets of specific p ...200919651455
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 ...200919669730
diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of taiwan.fu-tsai and suan-tsai are spontaneously fermented mustard products traditionally prepared by the hakka tribe of taiwan. we chose 5 different processing stages of these products for analysis of the microbial community of lactic acid bacteria (lab) by 16s rrna gene sequencing. from 500 lab isolates we identified 119 representative strains belonging to 5 genera and 18 species, including enterococcus (1 species), lactobacillus (11 species), leuconostoc (3 species), pediococcus (1 species), and weiss ...200919700215
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 ...200919703719
lactobacillus and bifidobacterium diversity in horse feces, revealed by pcr-dgge.lactobacillus equi, lactobacillus hayakitensis, lactobacillus johnsonii, and weissella confusa/cibaria were the dominant species in 12 south african horses. the bifidobacterium-group was detected in the feces of only one of the 12 horses. sequencing of the nested-pcr amplicon identified the bifidobacterium-group as parascardovia denticolens. cell numbers of l. equi, l. hayakitensis, and w. confusa/cibaria were consistent in all samples. p. denticolens, bifidodobacterium pseudolongum, and a phylo ...200919730939
effect of protective compounds on the survival, electrolyte leakage, and lipid degradation of freeze-dried weissella paramesenteroides lc11 during storage.the effect of cryoprotectants (maltodextrin+glycerol) and cryoprotectants+antioxidant [ascorbic acid and/or butylated hydroxytoluene (bht)] mixtures on the survival, electrolyte leakage, and lipid degradation of freeze-dried weissella paramesenteroides lc11 during storage was investigated and compared with that of the control (cells without additives) over a 90-day storage period at 4 or 20 degrees in glass tubes with water activity (a(w)) of 0.23. the survival, electrolyte leakage, and lipid de ...200919734719
in situ production and analysis of weissella confusa dextran in wheat sourdough.several lactic acid bacteria belonging to the genera leuconostoc, lactobacillus, and weissella have been introduced to wheat sourdough baking for in situ production of exopolysaccharides. this is considered a novel method for improving the shelf-life, volume and nutritional value of bread without additives. however, in situ production of exopolysaccharides during sourdough fermentation is challenged by simultaneous acidification due to metabolic activities of the bacteria, which may significantl ...200919747607
lactic acid bacteria population in children diagnosed with human immunodeficiency virus.to determine the effect of trimethoprim/sulphamethoxazole treatment on the natural population of lactic acid bacteria in the intestinal tract and to determine if any of the strains developed resistance to antibiotics.200919751380
screening of lactic acid bacteria from indonesia reveals glucansucrase and fructansucrase genes in two different weissella confusa strains from soya.homopolysaccharide (glucan and fructan) synthesis from sucrose by sucrase enzymes in lactic acid bacteria (lab) has been well studied in the genera leuconostoc, streptococcus and lactobacillus. this study aimed to identify and characterize genes encoding glucansucrase/glucosyltransferase (gtf) and fructansucrases/fructosyltransferase (ftf) enzymes from genomic dna of 'rare' indonesian exopolysaccharide-producing lab. from a total of 63 exopolysaccharide-producing lab isolates obtained from foods ...200919758326
use of autochthonous starters to ferment red and yellow peppers (capsicum annum l.) to be stored at room temperature.strains of lactobacillus curvatus, leuconostoc mesenteroides, lactobacillus plantarum and weissella confusa were identified from raw red and yellow peppers (ryps) by partial 16s rrna gene sequence and subjected to typing by random amplified polymorphic dna-polymerase chain reaction (rapd-pcr) analysis. l. plantarum pe21, l. curvatus pe4 and w. confusa pe36 were selected based on the kinetics of growth and acidification, and used as the autochthonous mixed starter for the fermentation of ryps. a ...200919217182
molecular characterization and expression analysis of the glucansucrase dsrwc from weissella cibaria synthesizing a alpha(1-->6) glucan.weissella cibaria isolated from human saliva produces a soluble glucan that predominantly has alpha-1,6-glucosidic type linkages. using degenerated primers that were selected based on the amino acid sequences of conserved regions from known glucansucrases, a single 2.7-kb fragment was isolated. in subsequent steps, a 4969-bp product was obtained using inverse pcr. the coding region for the glucansucrase gene (dsrwc) consisted of a 4419-bp orf that encoded a 1472-amino acid protein with a calcula ...200919222580
antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against penicillium roqueforti, aspergillus niger and endomyces fibuliger contaminating bakery products.thirty samples of italian durum wheat semolina and whole durum wheat semolina, generally used for the production of southern italy's traditional breads, were subjected to microbiological analysis in order to explore their lactic acid bacteria (lab) diversity and to find strains with antifungal activity. a total of 125 presumptive lab isolates (gram-positive and catalase-negative) were characterized by repetitive extragenic palindromic-pcr (rep-pcr) and sequence analysis of the 16s rrna gene, lea ...200919243908
a lytic enzyme cocktail from streptomyces sp. b578 for the control of lactic and acetic acid bacteria in wine.beside yeasts, lactic acid bacteria (lab) are the most abundant microbes in must during vinification. whereas oenococcos oeni is commercially used as a starter culture for the biological acid reduction in wines, other species are responsible for different types of wine spoilage. members of the genera pediococcus, weissella, leuconostoc, and lactobacillus are producers of exopolysaccharide slimes, biogenic amines, acetic acid, and other off-flavors. in order to control microbial growth, different ...200919277643
microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de burgos previously inoculated with weissella viridescens and leuconostoc mesenteroides.blood sausage, a widely consumed traditional product, would benefit from an increased commercial life. it is therefore pertinent to investigate the type, the evolution, and the behaviour of the lactic acid bacteria responsible for their spoilage. this study aims to clarify the role played by weissella viridescens and leuconostoc mesenteroides, identified as their principal spoilage agents in vacuum-packaged morcilla de burgos, through the study of microbiological, sensory, and volatile profile c ...200919307036
first description of a novel weissella species as an opportunistic pathogen for rainbow trout oncorhynchus mykiss (walbaum) in china.six strains of gram-positive, catalase-negative, non-motile, irregular short rod-shaped weissella bacteria, with width and length of 0.5-0.6 and 1.2-2.7microm were isolated from diseased rainbow trout oncorhynchus mykiss (walbaum) in winter of 2007 at a commercial fishery in jingmen, hubei province, china. the diseased rainbow trout exhibited hemorrhage in eyes, anal region, intestine and abdomen wall, petechia of liver, some fish with hydrocele in stomach. six isolates had identical biochemical ...200919321272
the influence of different preservation methods on spoilage bacteria populations inoculated in morcilla de burgos during anaerobic cold storage.blood sausage is a widely consumed traditional product that would benefit from an extended shelf life. the two main spoilage bacteria in vacuum-packaged morcilla de burgos are weissella viridescens and leuconostoc mesenteroides. this study examines the way in which three preservation treatments--organic acid salts (oas), high-pressure processing (hpp) and pasteurization--influence these bacterial populations and their spoilage behaviour. hpp and pasteurization treatments were found to inhibit gr ...200919411125
pyrosequencing of tagged 16s rrna gene amplicons for rapid deciphering of the microbiomes of fermented foods such as pearl millet slurries.pearl millet slurries, mixed with groundnuts or not, were chosen as a model to investigate the feasibility of obtaining a rapid overview of community structure and population dynamics of fermented foods using pyrosequencing of tagged 16s rrna gene amplicons. from 14 fermented samples collected either in a traditional small-scale processing unit in burkina faso or at laboratory scale, 137,469 sequences of bacterial 16s rrna gene amplicons were characterized. except for a few proteobacteria, almos ...200919411407
sodium acetate enhances hydrogen peroxide production in weissella cibaria.to investigate hydrogen peroxide production by lactic acid bacteria (lab) and to determine the key factors involved.200919413761
modelling the growth of weissella cibaria as a function of fermentation conditions.to investigate the effect of ph, water activity (a(w)) and temperature on the growth of weissella cibaria dbpz1006, a lactic acid bacterium isolated from sourdoughs.200919426261
bacterial associates of arboreal ants and their putative functions in an obligate ant-plant mutualism.bacterial communities are highly diverse and have great ecological importance. in the present study, we used an in silico analysis of terminal restriction fragments (trf) to characterize the bacterial community of the plant ant pseudomyrmex ferrugineus. this species is an obligate inhabitant of acacia myrmecophytes and feeds exclusively on plant-derived food sources. ants are the dominant insect group in tropical rain forests. associations of ants with microbes, which contribute particularly to ...200919447959
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 ...200920416703
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 ...200919833402
isolation and characterization of lactic acid bacteria from yan-dong-gua (fermented wax gourd), a traditional fermented food in taiwan.yan-dong-gua (fermented wax gourd; a traditional fermented food in taiwan) samples were collected at five time intervals from a fixed fermenting bucket. eighty-five cultures of lactic acid bacteria (lab) were isolated from yan-dong-gua samples, and the isolates were divided into classes by phenotype and then groups by restriction fragment length polymorphism analysis and sequencing of 16s ribosomal dna. phenotypic and biochemical characteristics identified two bacterial groups (a and b) and show ...200919914580
effect of high pressure on the microbiological quality of cooked chicken during storage at normal and abuse refrigeration temperatures.vacuum-packaged cooked poultry meat was treated at a range of pressures (400-600 mpa) and hold times (1, 2 and 10 min), followed by storage at 4 degrees , 8 degrees or 12 degrees c for up to 35 days. weissella viridescens was found to be the dominant microorganism in the pressure-treated meat, constituting 100% of the microflora identified at 500 and 600 mpa. none of the pressure-treated samples had obvious signs of spoilage during the 35 day storage period, even when the weissella count was >7 ...201020141945
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 ...201020167386
seasonal and regional diversity of maple sap microbiota revealed using community pcr fingerprinting and 16s rrna gene clone libraries.an arbitrary primed community pcr fingerprinting technique based on capillary electrophoresis was developed to study maple sap microbial community characteristics among 19 production sites in québec over the tapping season. presumptive fragment identification was made with corresponding fingerprint profiles of bacterial isolate cultures. maple sap microbial communities were subsequently compared using a representative subset of 13 16s rrna gene clone libraries followed by gene sequence analysis. ...201020202776
probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain lactobacillus paracasei impc2.1 in an industrial plant.this study reports the dynamics of microbial populations adhering on the surface of debittered green olives cv. bella di cerignola in fermentation sets inoculated with the probiotic strain lactobacillus paracasei impc2.1 in different brining conditions (4% and 8% (w/v) nacl) at room temperature and 4 degrees c. the probiotic strain successfully colonized the olive surface dominating the natural lab population and decreasing the ph of brines to <or=5.0 after 30 days until the end of fermentation. ...201020226556
culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation.mezcal is an alcoholic beverage obtained from the distillation of fermented juices of cooked agave spp. plant stalks (agave must), and each region in mexico with denomination of origin uses defined agave species to prepare mezcal with unique organoleptic characteristics. during fermentation to produce mezcal in the state of tamaulipas, not only alcohol-producing yeasts are involved, but also a lactic acid bacterial community that has not been characterized yet. in order to address this lack of k ...201020383505
exopolysaccharide-forming weissella strains as starter cultures for sorghum and wheat sourdoughs.the addition of sourdough fermented with lactic acid bacteria synthesizing organic acids and oligo- and exopolysaccharides (eps) from sucrose enhances texture, nutritional value, shelf life, and machinability of wheat, rye, and gluten-free bread. this study compared acetate, mannitol, and oligosaccharide formation of eps-producing strains of weissella and leuconostoc spp. to the traditional sourdough starter lactobacillus sanfranciscensis. in broth, leuconostoc strains generally formed acetate a ...201020405917
genome diversity in the genera fructobacillus, leuconostoc and weissella determined by physical and genetic mapping.pulsed-field gel electrophoresis analysis of chromosomal single and double restriction profiles of 17 strains belonging to three genera of 'leuconostocaceae' was done, resulting in physical and genetic maps for three fructobacillus, six leuconostoc and four weissella strains. asci, i-ceui, noti and sfii restriction enzymes were used together with southern hybridization of selected probes to provide an assessment of genomic organization in different species. estimated genome sizes varied from 140 ...201019892761
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.201019895650
weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus weissella.four gram-positive, catalase-negative, short rod-shaped or coccoid, heterofermentative lactic acid bacterial strains (2l24p13(t), 1l48p15, 1l24p31 and 1l24p34) with unusual phenotypic and genotypic properties were isolated from submerged fermenting cassava on mrs agar. all strains were motile, grew at 15 degrees c, produced dl-lactic acid from glucose with gas formation and produced ammonia from arginine. acid was produced from d-fructose, d-galactose, d-glucose, lactose, maltose, d-mannose, mel ...201019897612
biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.in this study, four different laboratory scale gluten-free (gf) sourdoughs were developed from buckwheat or teff flours. the fermentations were initiated by the spontaneous biota of the flours and developed under two technological conditions (a and b). sourdoughs were propagated by continuous back-slopping until the stability was reached. the composition of the stable biota occurring in each sourdough was assessed using both culture-dependent and -independent techniques. overall, a broad spectru ...201021356457
isolation and characterisation of a novel podoviridae-phage infecting weissella cibaria n 22 from nham, a thai fermented pork sausage.a novel podoviridae lactic acid bacteria (lab) phage from nham, a thai fermented pork sausage, is reported. from a total of 36 samples, 41 isolates of lab were obtained and employed as hosts for the isolation of phages. from these lab, only one phage, designated φ 22, was isolated. the lactic acid bacterial isolate named n 22, sensitive to phage φ 22 infection was identified by an api 50 chl kit and n 22's complete sequence of the 16s rdna sequence. blastn analysis of the 16s rdna sequence revea ...201021356460
structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough.hydrocolloids improve the volume, texture, and shelf life of bread. exopolysaccharides (eps) produced by lactic acid bacteria (lab) during sourdough fermentation can replace hydrocolloids. it was the aim of this study to determine whether heteropolysaccharides (heps) synthesized intracellularly from sugar nucleotides by glycosyltransferases are produced in wheat and gluten-free sorghum sourdough at effective levels. the heps-producing strains lactobacillus casei fua3185, l. casei fua3186, and la ...201021356463
identification of lactic acid bacteria involved in the spoilage of pasteurized "foie gras" products.the spoiling microflora of a re-packaged french "foie gras" product was studied. a total of 54 isolates, originating from two different factories, were identified using phenotypical and molecular methods (partial 16s rdna sequencing). weissella viridescens was the main species detected in the products from factory 1 (64% of the isolates). these products had a low lactic acid concentration and were considered as non-spoiled. the microflora of factory 2 was dominated mainly by the genus lactobacil ...201020416816
exopolysaccharide synthesized by lactobacillus reuteri decreases the ability of enterotoxigenic escherichia coli to bind to porcine erythrocytes.this study investigated the therapeutic potential of bacterial polysaccharides by employing a model system based on enteroxigenic escherichia coli (etec)-induced hemagglutination of erythrocytes. exopolysaccharides produced by strains of lactobacillus reuteri inhibited etec-induced hemagglutination of porcine erythrocytes. no effect was observed for dextran produced from weissella cibaria and commercially available oligo- and polysaccharides.201020472719
development and analysis of microbial characteristics of an acidulocomposting system for the treatment of garbage and cattle manure.an acidulocomposting system for the treatment of cattle manure with little emission of ammonia gas was developed, and the structure of its microbial community was investigated by denaturing gradient gel electrophoresis (dgge) and clone library construction. an acidulocomposting apparatus (bc20, 20 l) was operated for 79 days to treat 2 kg (wet wt) of garbage per 1 or 2 days. on day 80 of operation, the substrate was changed from garbage to cattle manure (1 kg of beef cattle manure was added to t ...201020547374
the use of lactobacillus brevis ps1 to in vitro inhibit the outgrowth of fusarium culmorum and other common fusarium species found on barley.a total of 129 lactic acid bacteria (lab) were screened for antifungal activity against common fusarium spp. isolated from brewing barley. four out of the five most inhibiting isolates were identified as lactobacillus brevis, whereas one belonged to weissella cibaria. l. brevis ps1, the isolate showing the largest inhibition spectrum, was selected and the influence of its freeze-dried cell-free supernatant (cfsp) on germination of macroconidia as well as mycelia growth was investigated using fus ...201020580986
diversity of the predominant spoilage bacteria in water-boiled salted duck during storage.the spoilage microbiota in water-boiled salted duck during storage at 4 degrees c was determined using culture-dependent and independent methods. analysis of the denaturing gradient gel electrophoresis (dgge) patterns of pcr amplicons targeting the v3 region of the 16s rdna and sequencing of the bands allowed profiling of the microbiota present in the duck. community dna extracts were prepared directly from water-boiled salted duck and from culturable bacterial fractions harvested from both mrs ...201020629890
natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation.natural populations of lactic acid bacteria (lab) and silage fermentation of vegetable residues were studied. fifty-two strains of lab isolated from cabbage, chinese cabbage, and lettuce residues were identified and characterized. the lab strains were gram-positive and catalase-negative bacteria, which were divided into 6 groups (a to f) according to morphological and biochemical characteristics. the strains in group a were rods that did not produce gas from glucose and formed the d and l isomer ...201020630231
bar-coded pyrosequencing of 16s rrna gene amplicons reveals changes in ileal porcine bacterial communities due to high dietary zinc intake.feeding high levels of zinc oxide to piglets significantly increased the relative abundance of ileal weissella spp., leuconostoc spp., and streptococcus spp., reduced the occurrence of sarcina spp. and neisseria spp., and led to numerical increases of all gram-negative facultative anaerobic genera. high dietary zinc oxide intake has a major impact on the porcine ileal bacterial composition.201020709843
characterization of dextran-producing weissella strains isolated from sourdoughs and evidence of constitutive dextransucrase expression.the study of exopolysaccharide production by heterofermentative sourdough lactic acid bacteria has shown that weissella strains isolated from sourdoughs produce linear dextrans containing α-(1→6) glucose residues with few α-(1→3) linkages from sucrose. in this study, several dextran-producing strains, weissella cibaria and weissella confusa, isolated from sourdough, were characterized according to carbohydrate fermentation, repetitive element-pcr fingerprinting using (gtg)(5) primers and glucans ...201020722740
isolation and characterization of lactic acid bacteria strains with ornithine producing capacity from natural sea salt.two lactic acid bacteria (lab) having ornithine-producing capacity were isolated from korean natural sea salt. they were gram-positive, short rod-type bacteria, and able to grow anaerobically with co(2) production. the isolates grew well on mrs broth at 30-37 degrees c and a ph of 6.5-8.0. the optimum temperature and ph for growth are 37 degrees c and ph 7.0. the isolates fermented d-ribose, d-galactose, d-lactose, d-maltose, dcellobiose, d-tagatose, d-trehalose, sucrose, d-melezitose, gentiobio ...201020799088
intestinal bacteroides species associated with coeliac disease.to characterise the predominant species of bacterial populations associated with duodenal biopsies of paediatric patients with active and treated coeliac disease.201020972239
bacteraemia caused by weissella confusa at a university hospital in taiwan, 1997-2007.clin microbiol infect abstract: human infections caused by weissella confusa are rarely reported. ten patients with bacteraemia caused by w. confusa who were treated at a tertiary-care hospital in taiwan during 1997-2007 were studied. all isolates were initially misidentified as various lactobacillus and leuconostoc species by two commercial automated identification methods, and were confirmed to be w. confusa by 16s rrna sequencing analysis. mics of these isolates for ten antimicrobial agents w ...201021040157
characterization of psychrotrophic bacterial communities in modified atmosphere-packed meat with terminal restriction fragment length polymorphism.characterization of psychrotrophic lactic acid bacteria (lab) and brochothrix thermosphacta communities is needed to understand the microbial ecology of spoilage of modified atmosphere-packed (map) meats. to overcome the limitations of the currently used methods for the characterization of psychrotrophic bacterial communities in meat, we developed a culture-independent, 16s rrna gene-targeted terminal restriction fragment length polymorphism (t-rflp) method. an identification library consisting ...201021093087
genome sequence of weissella cibaria kacc 11862.weissella cibaria kacc 11862 is a gram-positive, heterofermentative, leuconostoc-like lactic acid bacterium that is widely distributed in korean traditional foods such as kimchi. here we report the draft genome sequence of the type strain, w. cibaria kacc 11862 (1,599 known genes, 80 rna genes), which consists of 72 large contigs (>100 bp in size).201021097615
weissella confusa: an unexpected cause of vancomycin-resistant gram-positive bacteremia in immunocompromised hosts.h. salimnia, g.j. alangaden, r. bharadwaj, t.m. painter, p.h. chandrasekar, m.r. fairfax. weissella confusa: an unexpected cause of vancomycin-resistant gram-positive bacteremia in immunocompromised hosts. transpl infect dis 2011: 13: 294-298. all rights reserved abstract: we report the first case of weissella confusa bacteremia in an allogeneic hematopoietic stem cell transplant patient. after engraftment and discharge, the patient returned with fever and graft failure and was started on an emp ...201021156010
weissella confusa bacteremia in a liver transplant patient with hepatic artery thrombosis.n.p. harlan, r.r. kempker, s.m. parekh, e.m. burd, d.t. kuhar. weissella confusa bacteremia in a liver transplant patient with hepatic artery thrombosis transpl infect dis 2011: 13: 290-293. all rights reserved abstract: a 54-year-old man with a history of nonalcoholic steatohepatitis and hepatocellular carcinoma presented 2 months after an orthotopic liver transplant with fever and abdominal pain. two weeks earlier, he had an hepatic artery thrombosis and a biliary stricture, for which an hepat ...201021504525
identification and evaluation of the probiotic potential of lactobacilli isolated from canine milk.canine milk protects puppies against infectious diseases through a variety of mechanisms. in this study, the presence of potentially probiotic lactic acid bacteria grown on mrs-cys agar plates from milk of nine bitches was investigated. the gram positive catalase negative bacilli identified in this study belonged to four lactobacillus species (lactobacillus reuteri, lactobacillus fermentum, lactobacillus murinus, lactobacillus animalis), as well as one isolate that was identified as weissella vi ...201019451012
weissella fabaria sp. nov., from a ghanaian cocoa fermentation.two lactic acid bacteria, strains 257(t) and 252, were isolated from traditional heap fermentations of ghanaian cocoa beans. 16s rrna gene sequence analysis of these strains allocated them to the genus weissella, showing 99.5 % 16s rrna gene sequence similarity towards weissella ghanensis lmg 24286(t). whole-cell protein electrophoresis, fluorescent amplified fragment length polymorphism fingerprinting of whole genomes and biochemical tests confirmed their unique taxonomic position. dna-dna hybr ...201019801391
investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing.little is known about the archaeal diversity of fermented seafood; most of the earlier studies of fermented food have focused on lactic acid bacteria (lab) in the fermentation process. in this study, the archaeal and bacterial diversity in seven kinds of fermented seafood were culture-independently examined using barcoded pyrosequencing and pcr-denaturing gradient gel electrophoresis (dgge) methods. the multiplex barcoded pyrosequencing was performed in a single run, with multiple samples tagged ...201019587773
purification, amino acid sequence and characterization of the class iia bacteriocin weissellin a, produced by weissella paramesenteroides dx.weissella paramesenteroides dx has been shown to produce a 4450-da class iia bacteriocin, weissellin a, composed of 43 amino acids with the sequence knygngvycnkhkcsvdwatfsaniannsvamagltggnagn. the bacteriocin shares 68% similarity with leucocin c from leuconostoc mesenteroides. computational analyses predict that the bacteriocin is a hydrophobic molecule with a beta-sheet type conformation. weissellin a exhibited various levels of activity against all gram-positive bacteria tested, but was not a ...201121511463
pcr-dgge analysis of bacterial community dynamics in kava beverages during refrigeration.aims:  kava beverages are highly perishable even under refrigerated conditions. this study aimed to investigate the bacterial community dynamics in kava beverages during refrigeration. methods and results:  four freshly made kava beverages were obtained from kava bars and stored at 4°c. on days 0, 3 and 6, the aerobic plate count (apc), lactic acid bacteria (lab) count and yeast and mould count (ymc) of the samples were determined. meanwhile, bacterial dna was extracted from each sample and subj ...201121535042
effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.weissella cibaria, lactobacillus plantarum, lactobacillus sp. and lactobacillus pentosus were variously identified from blackberries, prunes, kiwifruits, papaya and fennels by partial 16s rrna gene sequence. representative isolates from each plant species were screened based on the kinetics of growth on fruit juices. a protocol for processing and storage of red and green smoothies (rs and gs) was set up, which included fermentation by selected lactic acid bacteria starters and exo-polysaccharide ...201121569953
weissella confusa: a rare cause of vancomycin resistant gram-positive bacteraemia.we describe a case of bacteraemia caused by weissella confusa in a 48 year old male who was operated for adenocarcinoma of gastro-esophageal junction and maintained on total parenteral nutrition. blood cultures were positive for vancomycin resistant streptococci like organism which was identified as weissella confusa by 16srdna sequencing.201121596906
16s rrna-based identification of a glucan-hyperproducing weissella confusa.a gram-positive, nonmotile, irregular, short, rod-shaped new strain of weissella confusa bacterium was isolated from fermented cabbage. the isolate was physiologically and biochemically characterised. the 16s rdna was amplified by polymerase chain reaction (pcr). the isolate was identified as weissella confusa (genbank accession number: gu138518.1) based on nucleotide homology and phylogenetic analysis. the isolate produces glucansucrase when grown in sucrose-supplemented culture medium which ca ...201121603260
simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria reveal interesting starter culture strains for controlled cocoa bean fermentation.among various lactic acid bacteria strains tested, cocoa-specific strains of lactobacillus fermentum were best adapted to the cocoa pulp ecosystem. they fermented glucose to lactic acid and acetic acid, reduced fructose to mannitol, and converted citric acid into lactic acid and 2,3-butanediol.201121803901
diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in taiwan.background: sian-sianzih (fermented clams) is a popular traditional fermented food in taiwan. the lactic acid bacteria (lab) microflora in sian-sianzih have not been studied in detail. in this study, lab from sian-sianzih were isolated, characterized and identified. results: a total of 186 cultures of lab were isolated from seven sian-sianzih samples and 29 cultures were isolated from its main raw substrate: clams. the identification results revealed up to 11 distinct bacterial species belonging ...201121800326
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