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the spatial distribution of bacteria in grana-cheese during ripening.the microbial composition and its spatial distribution of grana trentino, a hard parmesan-like cheese, was determined, from vat milk to cheese. after cutting along the vertical axis of the cheese wheels, three layers were sampled diagonally across the cheese: under the cheese rind, an intermediate section and the cheese core. after two different ripening periods (9 and 18 months), the cheese samples were analysed using traditional culture dependent and culture independent methods. milk samples w ...201221943677
biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "shanxi aged vinegar", a traditional chinese vinegar.shanxi aged vinegar is a famous traditional chinese vinegar made from several kinds of cereal by spontaneous solid-state fermentation techniques. in order to get a comprehensive understanding of culturable microorganism's diversity present in its fermentation, the indigenous microorganisms including 47 yeast isolates, 28 lactic acid bacteria isolates and 58 acetic acid bacteria isolates were recovered in different fermenting time and characterized based on a combination of phenotypic and genotyp ...201222265314
lactic acid bacteria from raw milk as potentially beneficial strains to prevent bovine mastitis.bovine mastitis produces a wide variety of problems in the dairy farm. the treatment of this disease is based on the use of antibiotics which are not always effective. these drugs are also responsible for the presence of residues in the milk and the increase of antibiotic-resistant strains. probiotic products were proposed as a valid alternative to antibiotic therapies and are also useful for the prevention of infectious syndromes. with the aim of designing a probiotic product to prevent bovine ...201222261519
modelling growth and bacteriocin production by pediococcus acidilactici pa003 as a function of temperature and ph value.to investigate the effect of ph and temperature on the cell growth and bacteriocin production of pediococcus acidilactici pa003, a lactic acid bacterium isolated from traditionally fermented cabbage, the kinetic behaviour of p. acidilactici pa003 was simulated in vitro during laboratory fermentations by making use of mrs broth. firstly, primary models were developed for cell growth, glucose consumption, lactic acid and bacteriocin production for a given set of environmental conditions. based on ...201222246730
cow teat skin, a potential source of diverse microbial populations for cheese production.the diversity of the microbial community on cow teat skin was evaluated using a culture-dependent method based on the use of different dairy-specific media, followed by the identification of isolates by 16s rrna gene sequencing. this was combined with a direct molecular approach by cloning and 16s rrna gene sequencing. this study highlighted the large diversity of the bacterial community that may be found on teat skin, where 79.8% of clones corresponded to various unidentified species as well as ...201222081572
Spontaneous bacteriocin resistance in Listeria monocytogenes as a susceptibility screen for identifying different mechanisms of resistance and modes of action by bacteriocins of lactic acid bacteria.A practical system was devised for grouping bacteriocins of lactic acid bacteria (LAB) based on mode of action as determined by changes in inhibitory activity to spontaneously-acquired bacteriocin resistance (Bac(R)). Wild type Listeria monocytogenes 39-2 was sensitive to five bacteriocins produced by 3 genera of LAB: pediocin PA-1 and pediocin Bac3 (Pediococcus), lacticin FS97 and lacticin FS56 (Lactococcus), and curvaticin FS47 (Lactobacillus). A spontaneous Bac(R) derivative of L. monocytogen ...201222001443
Incorporating a mucosal environment in a dynamic gut model results in a more representative colonization by lactobacilli.To avoid detrimental interactions with intestinal microbes, the human epithelium is covered with a protective mucus layer that traps host defence molecules. Microbial properties such as adhesion to mucus further result in a unique mucosal microbiota with a great potential to interact with the host. As mucosal microbes are difficult to study in vivo, we incorporated mucin-covered microcosms in a dynamic in vitro gut model, the simulator of the human intestinal microbial ecosystem (SHIME). We asse ...201221989255
nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread.the use of soya and flaxseed flours fermented with pediococcus acidilactici for wheat sourdough bread production was investigated. the protein digestibility, biogenic amine contents of soya and flaxseed sourdoughs, texture and sensory features of bread were studied. the fermentation with p. acidilactici significantly improved soya and flaxseed protein extraction and increased protein digestibility on an average by 13.5%. the concentrations of histamine (3.8 ± 2.3 and 4.0 ± 0.2 mg/kg), tyramine ( ...201222229277
draft genome sequence of probiotic strain pediococcus acidilactici ma18/5m.pediococcus acidilactici ma18/5m is a commercially available probiotic that is widely used in swine, poultry, aquaculture feeds, and human dietary supplements. we prepared a genome sequence for this strain consisting of 2 scaffolds totaling 1,992,928 bases including gaps for a total of 3,346 bases and a g+c content of 42%.201222275099
characterization of d: -lactate dehydrogenase from pediococcus acidilactici that converts phenylpyruvic acid into phenyllactic acid.the gene coding for d: -lactate dehydrogenase (d: -ldh) from pediococcus acidilactici dsm 20284 was cloned and expressed in e. coli. the recombinant enzyme was purified by nickel-affinity chromatography. it converted phenylpyruvic acid (ppa) to 3-phenyllactic acid maximally at 30°c and ph 5.5 with a specific activity of 140 and 422 u/mg for ppa and pyruvate, respectively. the k (m), turnover number (k (cat)), and catalytic efficiency (k ...201222261863
the fate of indigenous microbiota, starter cultures, escherichia coli, listeria innocua and staphylococcus aureus in danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qrt)-pcr.the purpose of this work was to study the bacterial communities in raw milk and in danish raw milk cheeses using pyrosequencing of tagged amplicons of the v3 and v4 regions of the 16s rdna and cdna. furthermore, the effects of acidification and ripening starter cultures, cooking temperatures and rate of acidification on survival of added escherichia coli, listeria innocua and staphylococcus aureus in cheeses at different stages of ripening were studied by pyrosequencing and quantitative real tim ...201122154239
Genetic screening of functional properties of lactic Acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods.Lactic acid bacteria (LAB) (n = 152) in African pearl millet slurries and in the metagenomes of amylaceous fermented foods were investigated by screening 33 genes involved in probiotic and nutritional functions. All isolates belonged to six species of the genera Pediococcus and Lactobacillus, and Lactobacillus fermentum was the dominant species. We screened the isolates for the abilities to survive passage through the gastrointestinal tract and to synthesize folate and riboflavin. The isolates w ...201122003019
utilization of different types of dietary fibres by potential probiotics.a better understanding of the functionality of probiotics and dietary fibres with prebiotic activity is required for the development of improved synbiotic preparations. in this study, utilization of β(2-1) fructans, galactooligosaccharides, and plant polysaccharides as prebiotics by lactobacilli, bifidobacteria, and pediococci was investigated. our results demonstrate that prebiotics with linear chains consisting of galactose units are better utilized by probiotics than are those consisting of g ...201121958046
In vitro testing of commercial and potential probiotic lactic acid bacteria.Probiotics are defined as live microorganisms which when administered in adequate amounts confer a health benefit on the host. The objective of this study was to investigate the diversity of selected commercial and potential probiotic lactic acid bacteria using common in vitro screening assays such as transit tolerance in the upper human gastrointestinal tract, adhesion capacity to human intestinal cell lines and effect on epithelial barrier function. The selected bacteria include strains of Lac ...201122177712
Impact of acetaldehyde and pyruvic acid bound sulfur dioxide on wine lactic acid bacteria.Aims: To investigate the impact of acetaldehyde and pyruvic acid bound sulfur dioxide on wine lactic acid bacteria. Methods and Results: Growth studies were performed where Oenococcus oeni, Pediococcus parvulus, P. damnosus, and Lactobacillus hilgardii were inoculated into media containing various concentrations of acetaldehyde or pyruvic acid and an equimolar concentration of SO(2) at pH 3.50 and 3.70. Low concentrations of acetaldehyde and pyruvic acid bound SO(2) were inhibitory to the gr ...201122150460
Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón".The effect of the addition of an autochthonous starter culture and the protease EPg222 on the physico-chemical and sensory characteristics of dry-fermented sausage ''salchichon" was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as starter culture (P200S34), separately and together, ripened for 90 days, and compared with a control batch. Dry-fermented sausages ripened with EPg222 and starter culture showed higher amoun ...201121925025
Pyrosequencing survey of the microbial diversity of 'narezushi', an archetype of modern Japanese sushi.This study aimed to analyse microbiota of the fermented food 'narezushi', an archetype of modern Japanese sushi. The pyrosequencing technique was used to analyse sequences of 16S ribosomal DNA contained in six narezushi products.201121950401
LysA2, the Lactobacillus casei bacteriophage A2 lysin is an endopeptidase active on a wide spectrum of lactic acid bacteria.The lysin gene (lysA2) of the Lactobacillus casei bacteriophage A2 was cloned and expressed in Escherichia coli. LysA2 is an endopeptidase that hydrolyzes the bond between the terminal D: -alanine of the peptidoglycan tetrapeptide and the aspartic acid residue that forms the bridge with the L: -lysine of a neighboring peptidoglycan chain, characteristic of Gram-positive bacteria included into the A4 peptidoglycan subgroup. This includes most lactobacilli, Lactococcus lactis, Pediococcus acidilac ...201121952940
Pediococcus acidilactici Endocarditis Successfully Treated with Daptomycin.This report describes the first case of persistent bacteremia with endocarditis caused by Pediococcus acidilactici in a 32 year-old male with a history of short gut syndrome status post small bowel transplantation. The results showed the utility of sequencing the intergenic spacer region for species identification and successful treatment using daptomycin.201122205795
the lactic acid bacterium pediococcus acidilactici suppresses autoimmune encephalomyelitis by inducing il-10-producing regulatory t cells.certain intestinal microflora are thought to regulate the systemic immune response. lactic acid bacteria are one of the most studied bacteria in terms of their beneficial effects on health and autoimmune diseases; one of which is multiple sclerosis (ms) which affects the central nervous system. we investigated whether the lactic acid bacterium pediococcus acidilactici, which comprises human commensal bacteria, has beneficial effects on experimental autoimmune encephalomyelitis (eae), an animal m ...201122110705
[Microbial diversity of a community for ensiling rice straw at low temperature and fermentation dynamics].To accelerate the conversion of rice straw into feeds in the low-temperature region, a microbial community was constructed by continuous enrichment cultivation. Microbial diversity and dynamics during the fermentation at 10 degrees C was analyzed.201122126081
[bio-ecological control of chronic liver disease and encephalopathy].minimal encephalopathy was originally associated with chronic liver disease but is increasingly associated with most other chronic diseases and particularly with diabetes and also chronic disorders in other organs: kidneys, lungs, thyroid and with obesity. it is increasingly with dramatically increased and more or less permanent increase in systemic inflammation, most likely a result of western lifestyle. frequent physical exercise and intake of foods rich in vitamins, antioxidants, fibres, lact ...201121959704
cascade cell lyses and dna extraction for identification of genes and microorganisms in kefir grains.kefir is a dairy product popular in many countries in central europe, especially in poland and other countries of eastern and northern europe. this type of fermented milk is produced by a complex population of symbiotic bacteria and yeasts. in this work, conditions for dna extraction, involving disruption of kefir grains and a cascade of cell lysis treatments, were established. extraction procedure of total microbial dna was carried out directly from fresh kefir grains. using different lysis str ...201122008413
microbial dysbiosis in colorectal cancer (crc) patients.the composition of the human intestinal microbiota is linked to health status. the aim was to analyze the microbiota of normal and colon cancer patients in order to establish cancer-related dysbiosis.201121297998
factors influencing the production of volatile phenols by wine lactic acid bacteria.this work aimed to evaluate the effect of certain factors on the production of volatile phenols from the metabolism of p-coumaric acid by lactic acid bacteria (lab) (lactobacillus plantarum, l. collinoides and pediococcus pentosaceus). the studied factors were: ph, l-malic acid concentration, glucose and fructose concentrations and aerobic/anaerobic conditions. it was found that, in the ph range of 3.5 to 4.5, the higher the ph the greater the production of volatile phenols. this behaviour is co ...201121329996
detection and characterization of pediocin pa-1/ach like bacteriocin producing lactic acid bacteria.fifty-five bacteriocinogenic lactic acid bacteria (lab) isolated from seven different sources. eight isolates were found to produce pediocin pa-1 like bacteriocin as detected by pedb gene pcr and dot-blot hybridization. the culture filtrate (cf) activity of these isolates exhibited strong antilisterial, antibacterial activity against tested food-borne pathogens and lab. the identification and genetic diversity among the selected lab was performed by conventional morphological and molecular tools ...201121656248
intestinal microbiota was assessed in cirrhotic patients with hepatitis b virus infection. intestinal microbiota of hbv cirrhotic patients.to unravel the profile of intestinal microecological parameters in chinese patients with asymptomatic carriage of hepatitis b virus (hbv), chronic hepatitis b, decompensated hbv cirrhosis, and health controls and to establish their correlation with liver disease progression, we performed quantitative pcr and immunological techniques to investigate fecal parameters, including population of fecal predominant bacteria and the abundance of some virulence genes derived from escherichia coli, bacteroi ...201121286703
comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria.this paper reports a comparative study of the inhibitory potential of 18 phenolic compounds, including hydroxybenzoic acids and their derivatives, hydroxycinnamic acids, phenolic alcohols and other related compounds, stilbenes, flavan-3-ols and flavonols, on different lactic acid bacteria (lab) strains of the species oenococcus oeni, lactobacillus hilgardii and pediococcus pentosaceus isolated from wine. in general, flavonols and stilbenes showed the greatest inhibitory effects (lowest ic50 valu ...201121295882
effect of the antibiotic avilamycin on the structure of the microbial community in the jejunal intestinal tract of broiler chickens.this study was conducted to determine whether avilamycin, which is used as a growth promoter in broiler chickens, would affect the structure of the bacterial community within the jejunal intestinal tract. sixty chickens were assigned to 2 groups: a control group and an avilamycin-treated group. the jejunal tissue from 4 chicks randomly sampled on d 1, 3, 7, 21, and 42 from each treatment group were investigated for changes in villus height, total mesophilic bacteria, lactic acid bacteria, and th ...201121673169
effect of applying inoculants with heterolactic or homolactic and heterolactic bacteria on the fermentation and quality of corn silage.this study examined the effect of applying different bacterial inoculants on the fermentation and quality of corn silage. corn plants were harvested at 35% dm, chopped, and ensiled in 20-l mini silos after application of (1) deionized water (con) or inoculants containing (2) 1 × 10(5) cfu/g of pediococcus pentosaceus 12455 and propionibacteria freudenreichii (b2); (3) 4 × 10(5) cfu/g of lactobacillus buchneri 40788 (buc); or (4) 1 × 10(5) cfu/g of pediococcus pentosaceus 12455 and 4 × 10(5) cfu/ ...201121338815
identification of bacteriocin genes in enterococci isolated from game animals and saltwater fish.bacteriocins produced by enterococci, referred to as enterocins, possess great interest for their potential use as biopreservatives in food and feed, as well as alternative antimicrobials in humans and animals. in this context, the aim of the present study was to determine the antimicrobial activity and the presence of bacteriocin structural genes in fecal enterococcal isolates from animal origins. evaluation of the direct antimicrobial activity of 253 isolates from wild boars (sus scrofa, n = 6 ...201121819651
characterization of two distinct gh family 78 {alpha}-l-rhamnosidases from pediococcus acidilactici.a-l-rhamnosidases play an important role in the hydrolysis of glycosylated aroma compounds (esp. terpenes) from wine. although several authors have demonstrated the enological importance of fungal rhamnosidases, the information on bacterial enzymes in this context is still limited. in order to fill this important gap, two putative rhamnosidase genes (ram, ram2) from pediococcus acidilactici dsm 20284 were heterologously expressed and the respective gene products characterized. in combination wit ...201121784921
protein expression vector and secretion signal peptide optimization to drive the production, secretion, and functional expression of the bacteriocin enterocin a in lactic acid bacteria.replacement of the leader sequence (ls) of the bacteriocin enterocin a (ls(enta)) by the signal peptides (sp) of the protein usp45 (sp(usp45)), and the bacteriocins enterocin p (sp(entp)), and hiracin jm79 (sp(hirjm79)) permits the production, secretion, and functional expression of enta by different lactic acid bacteria (lab). chimeric genes encoding the sp(usp45), the sp(entp), and the sp(hirjm79) fused to mature enta plus the enta immunity genes (enta+entia) were cloned into the expression ve ...201121839785
pediococcus acidilactici isolated from the rumen of lambs with rumen acidosis, 16s rrna identification and sensibility to monensin and lasalocid.a lactic-acid producing bacterium was isolated from the rumen of lambs with rumen acidosis. the cells were gram-positive, nonmotile, nonsporing, catalase negative spherical, 1.5-2.0 μm in diameter, and occur in pairs and tetrads. analysis of 16s ribosomal rna indicated that the rumen bacterium was a strain of pediococcus acidilactici with 99% of nucleotide homology. this bacterium was sensible to monensin and lasalocid at the unique dose tested of 300 ppm. the concentration of lactic acid and dm ...201120553885
the inhibitory effects of wine phenolics on lysozyme activity against lactic acid bacteria.the lysozyme of hen's egg white is used in winemaking to control spontaneous lactic acid bacteria (lab). a total of eight lab strains, isolated from grape must and wine, were used to assess the inhibitory effects of wine phenolics on lysozyme activity. the presence of phenolics, extracted from grape pomace, in growth medium reduced the mortality rate due to the lysozyme activity. this effect was especially clear in the case of strains belonging to lactobacillus uvarum, pediococcus parvulus and o ...201121683465
the combination of mixed lactic acid bacteria and dietary fiber lowers serum cholesterol levels and fecal harmful enzyme activities in rats.probiotics such as lactic acid bacteria (lab) and prebiotics such as fiber are generally considered beneficial for health. these affect the microflora composition and fermentation metabolites and consequently contribute to local and systemic effects in humans. the beneficial effects of probiotics can be improved when combined with prebiotics. here we investigated the effects of a mixed lab supplement combined with dietary fiber on the population of lab in the gut, as well as on serum cholesterol ...201121468911
application of lactobacillus fermentum hl57 and pediococcus acidilactici sp979 as potential probiotics in the manufacture of traditional iberian dry-fermented sausages.the purpose of this study was to investigate the potential of implanting the probiotics lactobacillus fermentum hl57 and p. acidilactici sp979 during manufacture of iberian dry-fermented sausages, and their effect on the sensory properties of these meat products. microbial counts were studied in sausages inoculated with these strains and compared with a control batch. to detect the presence of probiotic strains at high counts (>7 log cfu/g) in the inoculated sausages, specific pcr and (rapd)-pcr ...201121569925
wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria.aims:  to evaluate the effect of wine phenolic compounds on the production of volatile phenols (4-vinylphenol [4vp] and 4-ethylphenol [4ep]) from the metabolism of p-coumaric acid by lactic acid bacteria (lab). methods and results:  lactobacillus plantarum, lactobacillus collinoides and pediococcus pentosaceus were grown in mrs medium supplemented with p-coumaric acid, in the presence of different phenolic compounds: nonflavonoids (hydroxycinnamic and benzoic acids) and flavonoids (flavonols and ...201121575111
the characterisation of lactic acid bacteria during the fermentation of an artisan serbian sausage (petrovská klobása).petrovská klobása is an artisan serbian sausage made only from meat and spices without any additives or starter cultures. in order to characterise lactic acid bacteria (lab) microflora, a total number of 404 lab strains were isolated from 15 samples collected during 90 days of the fermentation and 120 days of storage of one batch of petrovská klobása. the isolates were preliminarily identified by phenotypic tests and subjected to (gtg)5-pcr fingerprinting. representatives of each group were iden ...201121420794
Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods.Despite the importance of meju as a raw material used to make Korean soy sauce (ganjang) and soybean paste (doenjang), little is known about the bacterial diversity of Korean meju. In this study, the bacterial communities in meju were examined using both culture-dependent and independent methods in order to evaluate the diversity of the bacterial population. Analyses of the 16S rRNA gene sequences of the bacterial strains isolated from meju samples showed that the dominant species were related t ...201121717316
administration of probiotics influences f4 (k88)-positive enterotoxigenic escherichia coli attachment and intestinal cytokine expression in weaned pigs.abstract: this study evaluated the effect of the probiotics pediococcus acidilactici and saccharomyces cerevisiae boulardii on the intestinal colonization of o149 enterotoxigenic escherichia coli harbouring the f4 (k88) fimbriae (etec f4) and on the expression of ileal cytokines in weaned pigs. at birth, different litters of pigs were randomly assigned to one of the following treatments: 1) control without antibiotics or probiotics (ctrl); 2) reference group in which chlortetracycline and tiamul ...201121605377
potential of wine-associated lactic acid bacteria to degrade biogenic amines.some lactic acid bacteria (lab) isolated from fermented foods have been proven to degrade biogenic amines through the production of amine oxidase enzymes. since little is known about this in relation to wine micro-organisms, this work examined the ability of lab strains (n=85) isolated from wines and other related enological sources, as well as commercial malolactic starter cultures (n=3) and type strains (n=2), to degrade histamine, tyramine and putrescine. the biogenic amine-degrading ability ...201121641669
antifungal activity of lactobacillus fermentum te007, pediococcus pentosaceus te010, lactobacillus pentosus g004, and l. paracasi d5 on selected foods.in the search for new preservatives from natural resources to replace or to reduce the use of chemical preservatives 4 strains of lactic acid bacteria (lab) were selected to be evaluated for their antifungal activity on selected foods. the supernatants of the selected strains delayed the growth of fungi for 23 to 40 d at 4 °c and 5 to 6 d at 20 and 30 °c in tomato puree, 19 to 29 d at 4 °c and 6 to 12 d at 20 and 30 °c in processed cheese, and 27 to 30 d at 4 °c and 12 to 24 d at 20 and 30 °c in ...201121806613
homologues and bioengineered derivatives of ltnj vary in ability to form d-alanine in the lantibiotic lacticin 3147.ltnα and ltnβ are individual components of the two-peptide lantibiotic lacticin 3147 and are unusual in that, although ribosomally synthesized, they contain d-amino acids. these result from the dehydration of l-serine to dehydroalanine by ltnm and subsequent stereospecific hydrogenation to d-alanine by ltnj. homologues of ltnj are rare but have been identified in silico in staphylococcus aureus c55 (sacj), pediococcus pentosaceus fbb61 (penn), and nostoc punctiforme pcc73102 (npnj, previously ca ...201122123251
influence of nacl and nano(3) on sinigrin hydrolysis by foodborne bacteria.the glucosinolate sinigrin (sng) is converted by endogenous plant myrosinase or by bacterial myrosinase-like activity to form the potent antimicrobial allyl isothiocyanate. in order to use sng as a natural antimicrobial precursor in food, it became important to better understand the ability of bacteria to synthesize the enzyme(s) and understand factors influencing this synthesis at a constant sng concentration. eight spoilage, pathogenic, or starter culture bacteria were grown separately in med ...201122186059
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
effects of stimulation of copper bioleaching on microbial community in vineyard soil and copper mining waste.long-term copper application in vineyards and copper mining activities cause heavy metal pollution sites. such sites need remediation to protect soil and water quality. bioremediation of contaminated areas through bioleaching can help to remove copper ions from the contaminated soils. thus, the aim of this work was to evaluate the effects of different treatments for copper bioleaching in two diverse copper-contaminated soils (a 40-year-old vineyard and a copper mining waste) and to evaluate the ...201121947860
effect of applying bacterial inoculants containing different types of bacteria to corn silage on the performance of dairy cattle.this study examined the effect of applying different bacterial inoculants to corn silage at the time of ensiling on the performance of lactating dairy cows. corn plants were harvested at 35% dry matter (dm), chopped, and ensiled in 2.4-m-wide bags after application of (1) no inoculant (con); (2) biotal plus ii (b2) containing pediococcus pentosaceus and propionibacteria freudenreichii; (3) buchneri 40788 (buc) containing lactobacillus buchneri; or (4) buchneri 500 (b500) containing pediococcus p ...201121787933
phytate-degrading pediococcus pentosaceus cfr r123 for application in functional foods.the present work looks at the role of phytate-degrading pediococcus pentosaceus cfr r123 application in functional foods to evaluate the fate of phytate and calcium solubility during fermentation. under standard conditions, cfr r123 grown in modified mrs containing sodium phytate cfr r123 showed 43% degradation of sodium phytate in 15 minutes. fermentation of malted finger millet seed coat (mfsc) and soya milk (sm) with cfr r123 for 12 h resulted in 5.6-12% phytate degradation and a notable incr ...201121831790
evolution of fermenting microbiota in tarhana produced under controlled technological conditions.the purpose of this study was to evaluate the evolution of lactic acid bacteria (lab) and yeasts during the fermentation of tarhana produced with some pasteurised ingredients and carried out at 30 and 40-á-¦c. the chemical parameters were those typical for tarhana production. coliform bacteria were not detected during fermentation, while lab and yeasts were in the range 10(7)-10(8)-ácolony forming units (cfu)-ág(-1). plate counts showed an optimal development of both fermenting microbial groups ...201121839387
detection, cellular localization and antibacterial activity of two lytic enzymes of pediococcus acidilactici atcc 8042.aim:ôçé in pediococcus acidilactici atcc 8042, two activities of peptidoglycan hydrolase (pgh) with lytic effect against micrococcus lysodeikticus and staphylococcus aureus have been detected. this work intends to elucidate the growth phase of maximum lytic activity, the localization and the effectiveness of the activity against pathogenic gram-negative and gram-positive bacteria. methods and results:ôçé cells were grown in mrs medium and collected at different growth stages, and the proteins we ...201121707881
evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-+¦-d-glucan.probiotic cultures are increasingly being incorporated into a wide variety of food products. although lactobacilli and bifidobacteria are the most frequently used, other lactic acid bacteria (lab) have been reported to be potential probiotics. of these, the cider isolates pediococccus parvulus (strains 2.6 and cupv22) and lactobacillus suebicus cupv221 produce a 2-branched (1,3)-+¦-d-glucan exopolysaccharide that decreases serum cholesterol levels and affects the activation of human macrophages. ...201121700011
spoilage characteristics of traditionally packaged ground beef with added lactic acid bacteria displayed at abusive temperatures.growth of pathogenic organisms such as escherichia coli o157:h7 and salmonella spp. can be inhibited in ground beef through the addition of certain lactic acid-producing bacteria (lab; lactobacillus acidophilus np51, lactobacillus crispatus np35, pediococcus acidilactici, and lactococcus lactis ssp. lactis). this study evaluated the effects of lab inclusion on the organoleptic and biochemical properties typically associated with spoilage in traditionally packaged ground beef displayed at abusive ...201122064744
lactic acid bacteria isolated from ethnic preserved meat products of the western himalayas.we used culture- and molecular-biology-based methods to investigate the diversity of lactic acid bacteria (lab) in the ethnic chevon (goat) meat products chartayshya, jamma and arjia of the western himalayas. in six chartayshya, six jamma and four arjia samples, lab were the predominant microbial component involved in the fermentation of these samples, and the total lab population in arjia (7.8-á-¦-á0.1-álog cfu-ág(-1); mean-á-¦-ásd) was significantly higher (p-á<-á0.05) than in chartayshya (6.9 ...201121839380
Screening for Listeria monocytogenes surrogate strains applicable to food processing by ultrahigh pressure and pulsed electric field.Ultrahigh pressure (UHP) and pulsed electric field (PEF) are emerging processing technologies developed to enhance the safety while maintaining the fresh-like quality of food. For each food and process combination, a pathogen of concern (i.e., target pathogen) must be determined, and a low-risk microorganism that serves as the pathogen surrogate for process validation must be identified. The objective of this study was to identify a surrogate for Listeria monocytogenes for UHP and PEF process v ...201122004812
a 'bacteriocin pcr array' for identification of bacteriocin-related structural genes in lactic acid bacteria.bacteriocins have been identified in many strains of lactic acid bacteria (lab) which are a source of natural food preservatives and microbial inhibitors. our objectives were to use a pcr array of primers to identify bacteriocin structural genes in bac(+) lab. dna sequence homology at the 5'- and 3'-ends of the various structural genes indicated that non-specific priming may allow pcr amplification of heterologous bacteriocin genes. successful amplification was obtained by real-time pcr and conf ...201122119852
Functional compounds in fermented buckwheat sprouts.Fermented buckwheat sprouts (FBS) are used as multifunctional foods. Their production process includes fermentation with lactic acid bacteria. The major strains were found to include Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus, Lactococcus lactis subsp. lactis, and Pediococcus pentosaceus in an investigation of the lactic acid bacteria. We searched for the functional components, and nicotianamine (NA) and 2?-hydroxynicotianamine (HNA) were identified as angiotensin I-co ...201121897039
Characteristics of spoilage-associated secondary cucumber fermentation.Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes total loss of the fermented product at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and formation of acetic, butyric and propionic acids. The objectives of this study were to characterize the chemical and environmental conditions associated with secondary cucumber ...201122179234
lactic acid bacteria from chicken carcasses with inhibitory activity against salmonella spp. and listeria monocytogenes.this study was conducted to isolate psychrotrophic lactic acid bacteria (lab) from chicken carcasses with inhibitory activity against strains of salmonella spp. and listeria monocytogenes. a total of 100 broiler samples were examined for the presence of lab. ninety-two lab isolates that showed antimicrobial effects against salmonella spp. and l. monocytogenes were further analysed to examine their lab (gram-positive, catalase negative, oxidase negative) and psychrotrophic characteristics (abilit ...201121983108
Effects of wilting and molasses addition on fermentation and bacterial community in guinea grass silage.Aims: Acetic acid is considered an important preservative in tropical grass ensiling. The objective of the current experiments was to follow the ensiling fermentation of low dry matter (DM) tropical grass as a model to study changes in bacterial communities during acetic acid fermentation. Methods and Results: Direct-cut and wilted guinea grass silage was prepared with and without molasses. A high acetic acid level was observed during the fermentation of direct-cut silage, and long storage inc ...201122150390
enhanced antibacterial activity of bimetallic gold-silver core-shell nanoparticles at low silver concentration.herein we report the development of bimetallic au@ag core-shell nanoparticles (nps) where gold nanoparticles (au nps) served as the seeds for continuous deposition of silver atoms on its surface. the core-shell structure and morphology were examined by uv-vis spectroscopy, transmission electron microscopy (tem), energy dispersive x-ray (edx) analysis and x-ray diffraction (xrd). the core-shell nps showed antibacterial activity against both gram negative (escherichia coli and pseudomonas aerugino ...201122057130
phylogenomic reconstruction of lactic acid bacteria: an update.lactic acid bacteria (lab) are important in the food industry for the production of fermented food products and in human health as commensals in the gut. however, the phylogenetic relationships among lab species remain under intensive debate owing to disagreements among different data sets.201121194491
characterization of lactic acid bacteria from musts and wines of three consecutive vintages of ribeira sacra.this study was designed to isolate and characterize the lactic acid microbiota of the musts and wines of a young denomination of origin area, ribeira sacra in north-west spain.201121204877
potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon.aims:  to evaluate the probiotic properties of strains isolated from smoked salmon and previously identified as bacteriocin producers. methods and results:  strains lactobacillus curvatus et06, et30 and et31, lactobacillus fermentum et35, lactobacillus delbrueckii et32, pediococcus acidilactici et34 and enterococcus faecium et05, et12 and et88 survived conditions simulating the gastrointestinal tract (git) and produced bacteriocins active against several strains of listeria monocytogenes, but pr ...201121251174
comparison of culture-dependent and -independent methods for bacterial community monitoring during montasio cheese manufacturing.the microbial community in milk is of great importance in the manufacture of traditional cheeses produced using raw milk and natural cultures. during milk curdling and cheese ripening, complex interactions occur in the microbial community, and accurate identification of the microorganisms involved provides essential information for understanding their role in these processes and in flavor production. recent improvements in molecular biological methods have led to their application to food matric ...201121262359
phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies.lactic acid bacteria (lab) are generally accepted as beneficial to the host and their presence is directly influenced by ingestion of fermented food or probiotics. while the intestinal lactic microbiota is well-described knowledge on its routes of inoculation and competitiveness towards selective pressure shaping the intestinal microbiota is limited. in this study, lab were isolated from faecal samples of breast feeding mothers living in syria, from faeces of their infants, from breast milk as w ...201121300508
crohn's disease and liver abscess due to pediococcus sp. 201121287670
thermotolerant bacteriocin-producing lactic acid bacteria isolated from thai local fermented foods and their bacteriocin productivity.twenty-one samples of thai local fermented foods were screened for thermotolerant bacteriocin-producing lactic acid bacteria. from 529 isolates of lactic acid bacteria, 121 isolates were able to inhibit the growth of certain bacterial strains. of these 121 isolates, only 11 produced antibacterial agents that were capable of inhibiting the growth of multiple bacterial strains in a liquid medium. one strain (kku 170) of these 11 isolates produced an antibacterial agent that could strongly inhibit ...201121467627
quantifying the performance of pediococcus sp. (nrrl b-2354: enterococcus faecium) as a nonpathogenic surrogate for salmonella enteritidis pt30 during moist-air convection heating of almonds.pediococcus sp. nrrl b-2354 was investigated as a potential nonpathogenic surrogate for salmonella enterica serovar enteritidis phage type 30 (se pt30) on the surface of almonds subjected to moist-air heating. both microorganisms were subjected to various time, temperature, and humidity regimens on almonds processed in a computer-controlled, laboratory-scale, moist-air convection oven. overall, the mean log reductions for pediococcus sp. were 0.6 log and 1.4 log lower than those for se pt30 (p < ...201121477474
proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham.during the processing of dry-cured meat products, sarcoplasmic and myofibrillar proteins undergo proteolysis, which has a marked effect on product flavor. microbial proteolytic activity is due to the action of mostly lactic acid bacteria (lab) and to a lesser extent micrococci. the proteolytic capacity of molds in various meat products is of interest to meat processors in the mediterranean area. eleven lab and mold strains from different commercial origins were tested for proteolytic activity ag ...201121549056
exploitation of sweet cherry (prunus avium l.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria.strains of lactobacillus plantarum, pediococcus acidilactici, pediococcus pentosaceus and leuconostoc mesenteroides subsp. mesenteroides were identified from 8 cultivars of sweet cherry by partial 16s rrna gene sequence and subjected to typing by random amplified polymorphic dna-polymerase chain reaction (rapd-pcr) analysis. representative isolates from each species and each cultivar were screened based on the kinetics of growth on cherry puree added of (10%, v/v) stem infusion (cp-si). a protoc ...201121569932
comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in ivory coast and brazil.to compare the spontaneous cocoa bean fermentation process carried out in different cocoa-producing regions, heap and box (one ivorian farm) and box (two brazilian farms) fermentations were carried out. all fermentations were studied through a multiphasic approach. in general, the temperature inside the fermenting mass increased throughout all fermentations and reached end-values of 42-48°c. the main end-products of pulp carbohydrate catabolism were ethanol, lactic acid, acetic acid, and/or mann ...201121569940
fusion expression of peda gene to obtain biologically active pediocin pa-1 in escherichia coli.two heterologous expression systems using thioredoxin (trxa) as a gene fusion part in escherichia coli were developed to produce recombinant pediocin pa-1. pediocin pa-1 structural gene peda was isolated from pediococcus acidilactici pa003 by the method of polymerase chain reaction (pcr), then cloned into vector pet32a(+), and expressed as thioredoxin-peda fusion protein in the host strain e. coli bl21 (de3). the fusion protein was in the form of inclusion body and was refolded before purificati ...201121194188
effects of microbial inoculants on corn silage fermentation, microbial contents, aerobic stability, and milk production under field conditions.the present study aimed to investigate the effects of 2 corn silage inoculation strategies (homofermentative vs. heterofermentative inoculation) under field conditions and to monitor responses in silage variables over the feeding season from january to august. thirty-nine commercial dairy farms participated in the study. farms were randomly assigned to 1 of 3 treatments: control (nonactive carrier; chr. hansen a/s, hørsholm, denmark), lactisil (inoculation with 1 x 10(5)lactobacillus pentosus an ...201020655446
robustness of lactobacillus plantarum starters during daily propagation of wheat flour sourdough type i.this study aimed at investigating the robustness of selected sourdough strains of lactobacillus plantarum. seven strains were singly used as sourdough type i starters under daily back-slopping propagation (ten days) using wheat flour. cell numbers of presumptive lactic acid bacteria varied slightly (median values of 9.13-9.46 log cfu g(-1)) between and within started sourdoughs, as well as the acidifying activity (median values of 1.24-1.33). after three days also the control sourdough (unstarte ...201020688231
lactic acid bacteria colonization and clinical outcome after probiotic supplementation in conventionally treated bacterial vaginosis and vulvovaginal candidiasis.this randomized double-blind placebo controlled study assessed the vaginal colonization of lactic acid bacteria and clinical outcome. vaginal capsules containing l gasseri ln40, lactobacillus fermentum ln99, l. casei subsp. rhamnosus ln113 and p. acidilactici ln23, or placebos were administered for five days to 95 women after conventional treatment of bacterial vaginosis and/or vulvovaginal candidiasis. vulvovaginal examinations and vaginal samplings were performed before and after administratio ...201020472091
inhibition of human immunodeficiency virus type 1 by lactic acid bacteria from human breastmilk.human breastmilk provides a rich source of commensal lactic acid bacteria (lab) to the infant during breastfeeding and stimulates abundant growth and colonization of these bacteria at mucosal surfaces in the infant gastrointestinal tract. while conferring critical nutritional and immunologic support to the developing newborn, breastmilk also serves as a vehicle for human immunodeficiency virus type 1 (hiv-1) transmission from mother to child during breastfeeding. whether breastmilk lab confer pr ...201020491589
production of indole by wine-associated microorganisms under oenological conditions.a high concentration of indole has been linked to 'plastic-like' off-flavour in wines, predominantly in wines produced under sluggish fermentation conditions. the purpose of this study was to determine the ability of yeast and bacteria to form indole and whether tryptophan was required for indole accumulation during winemaking. wine-associated yeast and bacteria species (saccharomyces cerevisiae, saccharomyces bayanus, candida stellata, hanseniaspora uvarum, kluyveromyces thermoloterans, oenococ ...201020510789
a real-time pcr assay for detection and quantification of 2-branched (1,3)-beta-d-glucan producing lactic acid bacteria in cider.ropiness in natural cider is a relatively frequent alteration, mainly found after bottling, leading to consumer rejection. it is derived from the production of exopolysaccharides (eps) by some lactic acid bacteria most of which synthesize a 2-branched (1,3)-beta-d-glucan and belong to the genera pediococcus, lactobacillus and oenococcus. this polysaccharide synthesis is controlled by a single transmembrane glycosyltransferase (gtf). in this work, a method based on quantitative pcr (qpcr) and tar ...201020696488
exploitation of acha (digitaria exiliis) and iburu (digitaria iburua) flours: chemical characterization and their use for sourdough fermentation.this study aimed at characterizing the chemical and microbiological composition of acha (digitaria exiliis) and iburu (digitaria iburua) flours and at exploiting their potential for sourdough fermentation. both the flours had a gross composition similar to other cereals. as shown by two-dimensional electrophoresis analysis, acha flour had a higher number of prolamins with respect to iburu flour. the opposite was found for the number of glutelin spots. the concentration of total free amino acids ...201020832683
beta-1,3-glucanase from delftia tsuruhatensis strain mv01 and its potential application in vinification.during vinification microbial activities can spoil wine quality. as the wine-related lactic acid bacterium pediococcus parvulus is able to produce slimes consisting of a β-1,3-glucan, must and wine filtration can be difficult or impossible. in addition, the metabolic activities of several wild-type yeasts can also negatively affect wine quality. therefore, there is a need for measures to degrade the exopolysaccharide from pediococcus parvulus and to inhibit the growth of certain yeasts. we exami ...201021169426
community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome.the lactic acid bacterial (lab) community dynamics of two wheat and two spelt sourdough fermentations that were daily back-slopped were monitored during a period of 10 days by hybridizing time-related rna samples, representing the metatranscriptome, to an lab functional gene microarray. to indicate the species present in each hybridized sample, annotation information for the 2,269 oligonucleotides on the microarray was used. the overall hybridization data revealed that after a transition phase o ...201020581179
inoculants for ensiling low-dry matter corn crop: a midlactation cow perspective.in many regions, optimum dry matter (dm) content of corn crop pre-ensilage cannot be ensured for management, agronomical and climatic reasons. under such conditions, corn crops are harvested at low dm, and are easily exposed to unfavourable fermentation pathways and plant spoilage and wastage. thus, it is a major question for dairy agriculturists whether certain microbial inoculants application to low-dm corn crop pre-ensilage affects silage quality and cow performance. the objective was to dete ...201021114546
quorum sensing in sourdough lactobacillus plantarum dc400: induction of plantaricin a (plna) under co-cultivation with other lactic acid bacteria and effect of plna on bacterial and caco-2 cells.this work aimed at showing the effect of pheromone plantaricin a (plna) by lactobacillus plantarum dc400 towards other sourdough lactic acid bacteria and the potential of plna to protect the function of the human intestinal barrier. growth and survival of sourdough lactic acid bacteria were differently affected by co-cultivation with l. plantarum dc400. compared to mono-cultures, lactobacillus sanfranciscensis dppma174 and pediococcus pentosaceus 2xa3 showed growth inhibition and decreased viabi ...201020354993
probiotic properties of non-conventional lactic acid bacteria: immunomodulation by oenococcus oeni.the widely used probiotic bacteria belong to the genera lactobacillus and bifidobacterium and have in most cases been isolated from the human gastrointestinal tract. however, other "less conventional" bacteria, from allochthonous or extremophilic origin, sharing similar structural or functional features, may also confer specific health benefits to a host. firstly, we explored the in vitro immuno-modulatory or immune-stimulatory activities of 25 wine lactic acid bacteria belonging to oenococcus o ...201020452078
some growth parameters and antimicrobial activity of a bacteriocin-producing strain pediococcus acidilactici 13.some growth parameters and bacteriocin production by the strain pediococcus acidilactici 13, were screened in this study. the inhibitor substance produced by this strain showed strong antimicrobial activity at 204,800 au/ml (activity units/ml) against the gram positive food borne pathogen, listeria monocytogenes, when the incubation temperature was 37 degrees c and the initial ph of the medium, tge (trypton glucose yeast extract), was 6.0. the bacteriocin-producing strain had considerable resist ...201020483184
the efficacy of lactic acid bacteria pediococcus acidilactici, lactose and formic acid as dietary supplements for turkeys.a feeding trial was performed on 1400 big-6 turkey toms divided into experimental groups subject to the use of dietary supplements. the ain of this study was to evaluate the efficacy of the probiotic supplement bactocell, containing lactic acid bacteria pediococcus acidilactici, and lactose, administered to turkeys separately or in combination, as well as a formic acid supplement. the addition of the probiotic under test (lactic acid bacteria pediococcus acidilactici) to diets for turkeys contri ...201021077430
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
role of specific components from commercial inactive dry yeast winemaking preparations on the growth of wine lactic acid bacteria.the role of specific components from inactive dry yeast preparations widely used in winemaking on the growth of three representative wine lactic acid bacteria (oenococcus oeni, lactobacillus hilgardii and pediococcus pentosaceus) has been studied. a pressure liquid extraction technique using solvents of different polarity was employed to obtain extracts with different chemical composition from the inactive dry yeast preparations. each of the extracts was assayed against the three lactic acid bac ...201020578762
the effects of lactobacillus buchneri with or without a homolactic bacterium on the fermentation and aerobic stability of corn silages made at different locations.whole-plant corn (31 to 39% dry matter) from several locations was chopped, treated with nothing (u), lactobacillus buchneri 40788 (4 x 10(5) cfu/g; lb), or l. buchneri (4 x 10(5) cfu/g) and pediococcus pentosaceus (1 x 10(5) cfu/g; lbpp), and packed into quadruplicate 20-l silos to determine their effects on silage fermentation and aerobic stability after 120 d of storage. the experiment was a randomized complete block design with main effects of treatment (t), block (location; l), and t x l in ...201020338439
the effect of pediococcus acidilactici on the gut microbiota and immune status of on-growing red tilapia (oreochromis niloticus).aim: to assess pediococcus acidilactici as a dietary supplement for on-growing red tilapia (oreochromis niloticus). methods and results: tilapia were fed either a control diet or control diet supplemented with ped. acidilactici at 10(7) cfu g(-1) for 32 days. ped. acidilactici colonized the intestinal tract and significantly affected the intestinal microbial communities. pcr-dgge revealed direct antagonism of gastric ped. acidilactici with an endogenous uncultured bacterium during a period of re ...201020353430
a β-glucosidase from oenococcus oeni atcc baa-1163 with potential for aroma release in wine: cloning and expression in e. coli.lactic acid bacteria (lab) are responsible for olfactory changes in wine during malolactic fermentation (mlf). a side characteristic of mlf is the release of grape derived aroma compounds from their glycosylated precursors by β-glycosidase activities of these bacteria. apart from oenococcus oeni, which is regarded as the most promising species for mlf, glycosidic activities have also been observed in wine related members of the genera lactobacillus and pediococcus. nevertheless, information on t ...201021243086
screening and selection of 2-branched (1,3)-beta-d-glucan producing lactic acid bacteria and exopolysaccharide characterization.the ability to produce a 2-branched (1,3)-beta-d-glucan was screened in 147 lactic acid bacteria strains recovered from cider. among them, 32 identified as pediococcus parvulus exhibited a ropy character and were pcr positive for the presence of the gtf gene, related to the synthesis of the beta-glucan. half of the strains produced more than 100 mg l(-1) of exopolysaccharide (eps). (1)h nmr spectra of the crude epss were identical to that previously described for p. parvulus 2.6, indicating that ...201020423154
use of the yeast pichia pastoris as an expression host for secretion of enterocin l50, a leaderless two-peptide (l50a and l50b) bacteriocin from enterococcus faecium l50.in this work, we report the expression and secretion of the leaderless two-peptide (entl50a and entl50b) bacteriocin enterocin l50 from enterococcus faecium l50 by the methylotrophic yeast pichia pastoris x-33. the bacteriocin structural genes entl50a and entl50b were fused to the saccharomyces cerevisiae gene region encoding the mating pheromone alpha-factor 1 secretion signal (mfalpha1(s)) and cloned, separately and together (entl50ab), into the p. pastoris expression and secretion vector ppic ...201020348300
culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented aloreña green table olives.aloreña table olives are naturally fermented traditional green olives with a denomination of protection (dop). the present study focused on aloreña table olives manufactured by small and medium enterprises (smes) from valle del guadalhorce (southern spain) under three different conditions (cold storage, and ambient temperature fermentations in small vats and in large fermentation tanks). the microbial load of brines during fermentation was studied by plate counting, and the microbial diversity w ...201021122933
microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward escherichia coli o157:h7 during dry sausage ripening.work examines the origin of bactericidal activity in mustard flour and explores the relative contribution from starter cultures, e. coli o157:h7 itself and other sources. bacteria can degrade naturally occurring glucosinolates in mustard and form isothiocyanates with antimicrobial activity. in the present work, 24 starter cultures (mostly from commercial mixtures) were screened for their capacity to decompose the glucosinolate, sinalbin. the most active pair, pediococcus pentosaceus um 121p and ...201021146240
structural analysis and biomedical applications of dextran produced by a new isolate pediococcus pentosaceus screened from biodiversity hot spot assam.dextran produced by a natural isolate of pediococcus pentosaceus, screened from assam, in the northeastern region of india, was estimated, purified, structure characterised and functionality analysed. the dextran concentration in the cell free supernatant of the isolate p. pentosaceus was 10.2mg/ml. ft-ir analysis revealed the hydroxyl and carboxyl functional groups present in the dextran. (1)h nmr and (13)c nmr spectral data revealed that the dextran has a linear backbone of alpha-(1-->6) linke ...201020444595
evaluation of different starter cultures (staphylococci plus lactic acid bacteria) in semi-ripened salami stuffed in swine gut.the ripening properties were evaluated in semi-ripened pork salami started by different cultures: cxp (pediococcus pentosaceus, staphylococcus xylosus and staphylococcus carnosus); rap (lactobacillus plantarum, lactobacillus sakei, s. xylosus and s. carnosus); and gy2 (l. sakei, s. xylosus and s. carnosus). these starters were chosen by their technological activities: cxp (rapid acidifying); rap (medium acidifying); and gy2 (slow acidifying plus intense reddening-flavouring). salami was enhanced ...201021177044
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
pediococcus pentosaceus sn26 inhibits ige production and the occurrence of ovalbumin-induced allergic diarrhea in mice.we investigated the anti-allergic effect of a new strain (pediococcus pentosaceus sn26, the sn26 strain) among 59 strains isolated from japanese fermented vegetable pickles, the sunki pickle. the sn26 strain increased th1 type cytokine (il-12 and ifn-gamma) production of peyer's patch (pp) cells in balb/c mice, improved the th1/th2 balance, and inhibited ige production of splenocytes of ovalbumin (ova)-induced allergic diarrheic mice. next we demonstrated, by neutralizing il-12 and ifn-gamma, th ...201020139622
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