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highly efficient synthesis of exopolysaccharides by lactobacillus curvatus dppma10 during growth in hydrolyzed wheat flour agar.the aim of this study was to optimize the production of exopolysaccharides (eps) by sourdough lactobacillus curvatus dppma10 for industrial application. the effects of ph, temperature, planktonic or attached cells and of some food matrices as substrates were studied. wheat flour hydrolysate (wfh), reconstituted skimmed milk (rsm) and whey milk were supplemented with fresh yeast extract, mineral salts, and/or molasses. non-controlled ph, starting from 5.6 to 3.5, was the optimal condition for l. ...201020398955
growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry.the present work tests the feasibility of the isothermal microcalorimetry method to study the performance of individual lactic acid bacteria during solid-state fermentation in rye sourdough. another aim was to elucidate the key factors leading to the formation of different microbial consortia in laboratory and industrial sourdough during continuous backslopping propagation.201021143710
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
polyphasic study of microbial communities of two spanish farmhouse goats' milk cheeses from sierra de aracena.the microbial communities present in 2 different types of farmhouse goats' milk cheese from the aracena mountains (southwest spain), quesailla arochena (hard cheese) and torta arochena (soft cheese), have been studied using both culture-dependent and culture-independent techniques. all bacterial isolates were clustered by using randomly amplified polymorphic dna (rapd) and identified by 16s rrna gene sequencing, species-specific pcr and multiplex pcr. thus a total of 26 different species were id ...200919269572
characterization of the bacterial spoilage flora in marinated pork products.to investigate the microbiota in marinated, vacuum-packed pork and to characterize isolated bacteria with regard to their spoilage potential.200919298510
erythromycin- and tetracycline-resistant lactobacilli in italian fermented dry sausages.to assess the frequency of erythromycin- and tetracycline-resistant lactobacilli in italian fermented dry sausages.200919426258
effects of curing sodium nitrite additive and natural meat fat on growth control of listeria monocytogenes by the bacteriocin-producing lactobacillus curvatus strain cwbi-b28.in realistic model meat systems, the separate and combined effects of fat content and sodium nitrite on the antilisterial activity of the bacteriocin of lactobacillus curvatus cwbi-b28 were studied. in laboratory fermentations where listeria monocytogenes was co-cultured at 4 degrees c with bacteriocin-producing cwbi-b28 in lean pork meat (fat content: 13%) without added nitrite, a strong antilisterial effect was observed after one week. the effect was maintained for an additional week, after wh ...200919527838
bacterial diversity of darfiyeh, a lebanese artisanal raw goat's milk cheese.in order to contribute to the preservation of the lebanese dairy heritage, the aim of this study was to characterize the darfiyeh cheese, a traditional variety made from raw goat's milk and ripened in goat's skin. three independent batches of darfiyeh production were analyzed after 20, 40 and 60 days of ripening. mesophilic lactobacilli, thermophilic coccal-shaped lactic acid bacteria (lab) and thermophilic lactobacilli were enumerated. in order to explore the darfiyeh natural ecosystem, a combi ...200919527841
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
biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening.sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated k and r), two starter cultures (pediococcus pentosaceus, c; lactobacillus curvatus+staphylococcus carnosus, f), two spicing mixtures (h; p) and two casing diameters (4.5cm, t; 7cm, w), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15 degrees c and relative humidity of 70% between days 28 and 112). tyramine and putrescine content (y, ...200920416663
lactic acid bacteria ecology of three traditional fermented sausages produced in the north of italy as determined by molecular methods.in this study the bacterial biodiversity during the maturation process of three traditional sausages produced in the north of italy (salame bergamasco, salame cremonese and salame mantovano) was investigated by using culture-dependent and -independent methods. eleven plants, in the three provinces considered here, were selected because starter cultures were never used in the production. the bacterial ecology, as determined by plate counts, was dominated by lactic acid bacteria (lab), with minor ...200920416781
retraction. purification and characterization of three novel plasmid-born bacteriocins (curvalicins 28) produced by lactobacillus curvatus cwbi-b28. 200916680519
method for reliable isolation of lactobacillus sakei strains originating from tunisian seafood and meat products.in tunisia, several food products derived from meat or seafood are naturally processed, without any addition of bacterial starters. such fermented, dried-cured, salted, or marinated products, as well as the raw meat or fish may thus provide a source to isolate the natural microflora colonizing such environments. we isolated lactic acid bacteria from a representative range of flesh-foods sold or manufactured in different parts of tunisia, and selectively searched for lactobacillus sakei, a lactic ...200818155310
tyramine production in dutch-type semi-hard cheese from two different producers.tyramine content and counts of lactic acid bacteria (lab) and enterococci were measured (including tyrosine-decarboxylase activity testing, and testing of the presence of the tyrosine-decarboxylase gene sequence, tyrdc, by pcr) during ripening (0, 26, 54, 88, 119, 146, and 176 days) in the core (c)- and edge (e)-samples of dutch-type semi-hard cheese produced from pasteurized milk by two dairies (r, h) with two levels of fat content (30 and 45%) using two different starter cultures (y, l), respe ...200818206763
amino acid decarboxylation by lactobacillus curvatus ctc273 affected by the ph and glucose availability.the aim of the present study was to investigate the aminogenic behaviour of lactobacillus curvatus strain ctc273, isolated from a fermented pork sausage, and showing its ability to produce tyramine, putrescine, phenylethylamine and lower amounts of cadaverine. besides the amine production by growing cells under different ph, glucose availability and aero-/anaerobiosis, the effect of these environmental conditions on the activity of decarboxylase enzymes was also studied in resting cells. tyrosin ...200818206769
rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using pcr-based methods.in this study, pcr-based procedures were developed to detect the occurrence and quantify the expression of the tyrosine decarboxylase gene (tdc) in gram-positive bacteria associated with fermented foods. consensus primers were used in conventional and reverse transcription pcr to analyze a collection of 87 pure cultures of lactic acid bacteria and staphylococci. all enterococci, staphylococcus epidermidis, lactobacillus brevis, lactobacillus curvatus, and lactobacillus fermentum strains and 1 of ...200818236668
lactobacillus sakei/curvatus is the prevailing lactic acid bacterium group in spoiled maatjes herring.a total of 164 lactic acid bacteria (lab) isolated from spoiled maatjes herring stored in air and under modified atmosphere at 4 or 10 degrees c were characterised and identified using an rrna gene restriction pattern (ribotype) database. the isolates were initially grouped according to their hindiii restriction endonuclease profiles and further identified to species level using numerical analysis. lactobacillus sakei, lactobacillus curvatus and strains of the l. curvatus spp./lactobacillus fuch ...200818355678
characterization of bacteriocin-coated antimicrobial polyethylene films by atomic force microscopy.antimicrobial agents can be used to give antimicrobial properties to polymeric materials used to envelope foods for packaging purposes. in this study, we exploited an atomic force microscopy (afm) analysis for the characterization of plastic films activated with antimicrobial agents. the aim was to acquire information on the distribution of the antimicrobials on plastic materials with the ultimate scope of understanding the mechanisms of interaction between antimicrobials and materials to be use ...200818460145
reduction of soybean oligosaccharides and properties of alpha-d-galactosidase from lactobacillus curvatus r08 and leuconostoc mesenteroides [corrected] jk55.this study was undertaken to investigate the potential for reducing non-digestive oligosaccharides (ndo) in soy foods, as well as the influence of exogenous conditions on intracellular alpha-galactosidase (alpha-gal) producing lactic acid bacteria. two strains, lactobacillus curvatus r08 and leuconostoc mesenteroides [corrected]jk55, showed the highest levels of raffinose degrading activity at over 40 u ml(-1), and presented maximum activities during the stationary phase in a medium where raffin ...200818620974
anti-listerial activity of bacteriocin-producing lactobacillus curvatus cwbi-b28 and lactobacillus sakei cwbi-b1365 on raw beef and poultry meat.the study aimed to evaluate the effect of the bacteriocins produced by lactobacillus sakei cwbi-b1365 and lactobacillus curvatus cwbi-b28 on the growth and survival of listeria monocytogenes in raw beef and poultry meat.200819120930
comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three italian pdo fermented sausages.three italian pdo fermented sausages, varzi, brianza and piacentino, were compared for compositional, microbiological, biochemical and volatile profile characteristics. mean values for the gross composition varied especially due to moisture, fat, total protein and nitrate concentration which reflected differences in the ingredients and some technological parameters. cell numbers of the major microbial groups were almost similar among sausages. the major differences were found for brochothrix the ...200822062750
development and characterization of an active polyethylene film containing lactobacillus curvatus crl705 bacteriocins.the development and characterization of a bacteriocin-containing polyethylene-based film is described, incorporating lactocin 705 and lactocin al705, produced by lactobacillus curvatus crl705, and nisin. three different procedures to obtain lactocin 705 and al705 solution were evaluated, with the partially purified aqueous bacteriocin solution showing the highest inhibitory activity against indicator strains (lactobacillus plantarum crl691 and listeria innocua 7). pouch contact, soaking and a co ...200819680851
enhancing the antilisterial effect of lactobacillus curvatus cwbi-b28 in pork meat and cocultures by limiting bacteriocin degradation.this work focused on listeria monocytogenes growth inhibition and growth rebound in raw and cooked pork meat inoculated with lactobacillus curvatus strains. during storage of raw meat homogenates in the presence of the bacteriocin-producing strain lactobacillus curvatus cwbi-b28wt, the listeria monocytogenes cfu count was initially reduced to an undetectable level, but a growth rebound occurred after two weeks, coinciding with loss of 70% of the bacteriocin activity present at the end of week 2. ...200822063576
a review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in argentina.several lactic acid bacteria (lab) associated with meat products are important natural bacteriocin producers. bacteriocins are proteinaceous antagonistic substances that are important in the control of spoilage and pathogenic microorganisms. the use of lab as bioprotective cultures to extend the shelf life of fresh meat can improve microbial stability and safety in commercial meat preservation. lactobacillus curvatus crl705 used as a protective culture in fresh beef is effective in inhibiting li ...200822062909
proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.in this study, three starter formulations including lactobacillus curvatus and staphylococcus xylosus strains selected in vitro on the basis of their lipolytic and proteolytic activities were employed for the manufacture of traditional fermented sausages of southern italy. microbial population, proteolysis, lipolysis, changes in free amino acids (faa) and free fatty acids (ffa) and development of characteristic taste and flavor of the final product were investigated. proteolysis and lipolysis we ...200818206776
growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria.five bacteriocin-producing lactic acid bacteria (lab): enterococcus faecium et05, lactobacillus curvatus et06, l. curvatus et30, l. deldrueckii et32 and pediococcus acidilactici et34, selected by their capacity for growth and producing inhibition in vitro at high salt-on-water content, low temperature and anaerobic atmosphere, conditions simulating cold-smoked fish, were inoculated onto salmon fillets, in co-culture with listeria innocua 2030c, and cold-smoked processed (dry salted for 6 h; dryi ...200818068846
characterization of the structural gene encoding nisin f, a new lantibiotic produced by a lactococcus lactis subsp. lactis isolate from freshwater catfish (clarias gariepinus).lactococcus lactis f10, isolated from freshwater catfish, produces a bacteriocin (bacf) active against staphylococcus aureus, staphylococcus carnosus, lactobacillus curvatus, lactobacillus plantarum, and lactobacillus reuteri. the operon encoding bacf is located on a plasmid. sequencing of the structural gene revealed no homology to other nisin genes. nisin f is described.200818039827
lactobacillus role during conditioning of refrigerated and vacuum-packaged argentinean meat.the role of lactobacillus strains with bioprotective and technological potential on raw beef during 15days of storage under vacuum at 7°c was investigated. the assayed strains were able to grow on the meat, lactobacillus curvatus crl705 and lactobacillus sakei 23k showing the highest competitiveness. a net increase of amino acids was determined in inoculated samples when compared to the control, this being maximal for lactobacillus plantarum crl681. although an important endogenous activity of m ...200822062923
polyphasic approach to bacterial dynamics during the ripening of spanish farmhouse cheese, using culture-dependent and -independent methods.we studied the dynamics of the microbial population during ripening of cueva de la magahá cheese using a combination of classical and molecular techniques. samples taken during ripening of this spanish goat's milk cheese in which lactococcus lactis and streptococcus thermophilus were used as starter cultures were analyzed. all bacterial isolates were clustered by using randomly amplified polymorphic dna (rapd) and identified by 16s rrna gene sequencing, species-specific pcr, and multiplex pcr. o ...200818658288
biogenic amine production by gram-positive bacteria isolated from spanish dry-cured "chorizo" sausage treated with high pressure and kept in chilled storage.we studied the production of biogenic amines by 200 strains of lactic acid bacteria and staphylococci isolated during chilled storage from samples of spanish dry-cured "chorizo" sausage treated with high-pressure. the presence of biogenic amines in a decarboxylase synthetic broth was confirmed by ion-exchange chromatography. ß-phenylethylamine was the biogenic amine more frequently produced (22.5%), followed by tyramine (7.5%). in tyramine producer-strains the presence of a tyrosine decarboxylas ...200822063331
study of the lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by pcr-dgge.the effectiveness of lactobacillus sakei b-2 inoculated as a protective culture on the inhibition of spoilage bacteria on sliced vacuum packed cooked ham was investigated by using culture-dependent and -independent approaches. total microbial dna was directly extracted from both control and treatment samples, and subjected to a nested pcr protocol, pcr-dgge analysis was used to identify and monitor the dynamic changes in the microbial population, followed by partial 16s rdna sequencing. the dgge ...200822063354
optimization of conditions for profiling bacterial populations in food by culture-independent methods.in this study we used culture-independent methods to profile bacterial populations in food products. denaturing gradient gel electrophoresis (dgge) and fluorescence in situ hybridization (fish) were employed in order to identify bacterial species without the need of isolation and biochemical identification. the protocols used to extract the dna, subsequently subjected to pcr amplification for dgge, as well as the hybridization procedure for fish, were optimised. moreover, an extensive study on t ...200717604862
biochemical and sensory characteristics of traditional fermented sausages of vallo di diano (southern italy) as affected by the use of starter cultures.in this study, two strains of staphylococcus xylosus isolated from traditional fermented sausages of vallo di diano (southern italy) were used in combination with an acidifying strain of lactobacillus curvatus as starter culture for the production of fermented sausages. two starter formulation were developed combining the proteolytic but not lipolytic (prt(+), lip(-)) s. xylosus cvs11 with the l. curvatus avl3 (starter s1) and the s. xylosus fvs21 (prt(-), lip(+)) with the same strain of l. curv ...200722064299
biogenic amine-forming microbial communities in cheese.the aim of this study was to screen two cheese starter cultures and cheese-borne microbial communities with the potential to produce biogenic amines in cheese during ripening. bacteria of the genera enterococcus and lactobacillus and coliform bacteria were isolated from dutch-type semi-hard cheese at the beginning of the ripening period. statistically significant counts of bacterial isolates were screened for the presence of specific dna sequences coding for tyrosine decarboxylase (tyrdc) and hi ...200717956420
screening of lactic acid bacteria isolates from dairy and cereal products for exopolysaccharide production and genes involved.a total of 174 lactic acid bacteria (lab) strains isolated from dairy and cereal products were screened for the production of exopolysaccharides (eps). therefore, a rapid screening method was developed based on ultrafiltration and gel permeation chromatography. furthermore, a screening through the polymerase chain reaction (pcr) was performed with primer pairs targeting different genes involved in eps production. nine isolates produced a homopolysaccharide of the glucan type, whereas only one st ...200717716765
in vitro competitive adhesion and production of antagonistic compounds by lactic acid bacteria against fish pathogens.the present study describes the screening of five lactic acid bacteria (lab) for use as probiotics based on their competitive adhesion and production of antagonistic substances against some fish pathogens. a reduction of adhesion of all pathogenic strains tested was obtained with three of the lab strains (lactococcus lactis subsp. lactis clfp100, lactococcus lactis subsp. cremoris clfp102 and lactobacillus curvatus clfp150). with the exception of fish pathogens flavobacterium psychrophilum and r ...200717336468
effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk.the effects of starter cultures, starter a (lactobacillus sakei+staphylococcus carnosus) and starter b (pediococcus acidilactici+staphylococcus xylosus+lactobacillus curvatus), nitrite levels (0, 75, and 150ppm) and ripening period on biogenic amine production were investigated in sucuk (turkish dry-fermented sausage) production. changes in biogenic amines, ph, water activity, moisture, non-protein nitrogen, nitrite and counts of lactic acid bacteria, micrococcus/staphylococcus, enterobacteriace ...200722061796
production of salami from beef, horse, mutton, blesbok (damaliscus dorcas phillipsi) and springbok (antidorcas marsupialis) with bacteriocinogenic strains of lactobacillus plantarum and lactobacillus curvatus.lactobacillus plantarum 423, producer of bacteriocin 423, lactobacillus curvatus df38, producer of curvacin df38, and a bacteriocin-negative mutant of l. plantarum 423 (423m) were evaluated as starter cultures in the production of salami from beef, horse, mutton, blesbok (damaliscus dorcas phillipsi) and springbok (antidorcas marsupialis). growth of l. plantarum 423 and l. curvatus df38 was best supported in blesbok salami, as revealed by the highest growth rate during sweating, cold smoking and ...200722061794
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
reduction of escherichia coli population following treatment with bacteriocins from lactic acid bacteria and chelators.the inhibitory activity of lactocin 705/al705 (2133 arbitrary units per ml (au ml(-1))), two bacteriocins produced by lactobacillus curvatus crl705 and nisin (1066au ml(-1)) produced by lactococcus lactis crl1109 in combination with chelating agents against escherichia coli strains in tsb medium at 21 and 6 degrees c was investigated. treatment with edta (500 and 1000 mm) and na lactate (800 mm) alone produced a variable effect depending on the strain, na lactate being inhibitory against e. coli ...200717188201
sequencing of variable regions of the 16s rrna gene for identification of lactic acid bacteria isolated from the intestinal microbiota of healthy salmonids.the aim of this study was to identify lactic acid bacteria (lab) using polymerase chain reaction (pcr) amplification of variable regions of the 16s rrna gene. thirteen lab strains were isolated from the intestinal microbiota of healthy salmonids. a approximately 500-bp region of the highly conserved 16s rrna gene was pcr-amplified and following this, a portion of the amplicon (272-bp) including the v1 and v2 variable regions was sequenced. the sequence containing both the v1 and v2 region provid ...200717239438
lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rdna-based methods.to determine the lactic acid bacteria (lab) implicated in bloating spoilage of vacuum-packed and refrigerated meat products.200717241356
effectiveness of cell-adsorbed bacteriocin produced by lactobacillus curvatus cwbi-b28 and selected essential oils to control listeria monocytogenes in pork meat during cold storage.to study the effectiveness of a combination of cell-adsorbed bacteriocin (cab; a suspension of producer cells on which maximum bacteriocin has been immobilized by ph adjustments) of a lactobacillus curvatus strain with oregano or savory essential oil to control listeria monocytogenes in pork meat at 4 degrees c.200717309503
the microbial ecology of a typical italian salami during its natural fermentation.we have investigated the bacteria and yeast ecology of the typical italian ciauscolo salami that is produced in central italy using a polyphasic approach based on culture-dependent and -independent methods. the physico-chemical analyses showed a progressive drop in ph and water activity (aw) during ripening. the viable counts revealed a dominance of lactic acid bacteria (lab) over coagulase negative cocci (cnc) and yeasts. from the molecular identification of the isolates, the prevalence of lact ...200717628130
sequencing and expression analysis of sakacin genes in lactobacillus curvatus strains.in this study, we focused our investigation on two strains of lactobacillus curvatus, l442 and lth1174, which are able to produce bacteriocins. l. curvatus lth1174 is widely studied for its capability to produce curvacin a, while l. curvatus l442 was isolated from traditional greek fermented sausages and was shown to possess a strong inhibitory activity toward listeria monocytogenes. by polymerase chain reaction, we were able to target in both strains the genes for the production of sakacin p an ...200717690878
nonstarter lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.nonstarter lactic acid bacteria are the main uncontrolled factor in today's industrial cheese making and may be the cause of quality inconsistencies and defects in cheeses. in this context, adjunct cultures of selected lactobacilli from nonstarter lactic acid bacteria origin appear as the best alternative to indirectly control cheese biota. the objective of the present work was to study the technological properties of lactobacillus strains isolated from cheese by in vitro and in situ assays. mil ...200717881674
differences in faecal bacterial communities in coeliac and healthy children as detected by pcr and denaturing gradient gel electrophoresis.coeliac disease (cd) is a chronic inflammatory disorder of the small intestinal mucosa. scientific evidence supports a role of the gut microbiota in chronic inflammatory disorders; yet information is not specifically available for cd. in this study, a comparative denaturing gradient gel electrophoresis analysis of faecal samples from coeliac children and age-matched controls was carried out. the diversity of the faecal microbiota was significantly higher in coeliac children than in healthy contr ...200717919298
characterization and selection of autochthonous lactic acid bacteria isolated from traditional iberian dry-fermented salchichón and chorizo sausages.a total of 192 lactic acid bacteria were isolated from 2 types of naturally fermented dry sausages at 3 different stages of the ripening process in order to select the most suitable strains as starter cultures in dry-cured sausage manufacture according to their technological characteristics such as glucose fermentation, lactic and acetic acid production, and proteolytic, lipolytic, and antimicrobial activities. identification of the isolates revealed that 31.2% were pediococcus pentosaceus, 26.9 ...200717995686
microbiological characteristics of "androlla", a spanish traditional pork sausage.counts of total aerobic mesophilic microflora, lactic acid bacteria, salt-tolerant microflora, enterobacteriaceae, enterococci, moulds and yeasts, and staphylococci, and some physico-chemical parameters (total solids, nacl and nitrate contents and ph and aw values) were determined in 20 units of "androlla", a traditional dry-fermented sausage made in the nw of spain. in general, high counts of all the investigated microbial groups were observed, with average values of 8.99 +/- 0.46 log cfu/g for ...200716943094
effects on escherichia coli o157:h7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters.the effects of lactoferrin (lf) alone or with various chelating agents on the growth of 5 strains of escherichia coli o157:h7 and 7 meat starter cultures were evaluated. e.coli o157:h7 and starter cultures were grown at 13 or 26 degrees c in lauria (lb) or all purpose tween (apt) broths, respectively, with both broths being supplemented with 2.9% nacl. lf alone prevented the growth of e. coli o157:h7 strains 0627 and 0628 but other strains grew. the antimicrobial effectiveness of lf was enhanced ...200716996159
characterization of new bacteriocinogenic lactic acid bacteria isolated using a medium designed to simulate inhibition of listeria by lactobacillus sakei 2512 on meat.bacteriocinogenic bacteria have been proposed to protect food products from listeria contamination as bioprotective cultures. lactobacillus sakei 2512 was demonstrated to inhibit the growth of listeria on sliced cooked ham by challenge test. a liquid medium simulating ham, bhi5l200, was designed in order to select bioprotective strains for meat protection. two strains were selected, from the 201 lactic acid bacteria screened, that produced bacteriocins at ph 5.8 in bhi5l200. the first one, leuco ...200716997410
determination of bacteriocin activity with bioassays carried out on solid and liquid substrates: assessing the factor "indicator microorganism".successful application of growth inhibition techniques for quantitative determination of bacteriocins relies on the sensitivity of the applied indicator microorganism to the bacteriocin to which is exposed. however, information on indicator microorganisms' performance and comparisons in bacteriocin determination with bioassays is almost non-existing in the literature. the aim of the present work was to evaluate the parameter "indicator microorganism" in bioassays carried out on solid -agar diffu ...200617032438
intraspecific diversity of lactobacillus curvatus, lactobacillus plantarum, lactobacillus sakei, and leuconostoc mesenteroides associated with vacuum-packed meat product spoilage analyzed by randomly amplified polymorphic dna pcr.the intraspecific diversity of leuconostoc mesenteroides, lactobacillus curvatus, lactobacillus sakei, and lactobacillus plantarum was analyzed by randomly amplified polymorphic dna (rapd) pcr with universal primers m13 and t3. the study included 100 reference strains and 210 isolates recovered from two vacuum-packed spanish meat products, fiambre de magro adobado and morcilla, previously identified by rdna-restriction fragment length polymorphism profiles. the rapd-m13 profiles identified isola ...200617066919
bacteriocin activity by lactobacillus curvatus cwbi-b28 to inactivate listeria monocytogenes in cold-smoked salmon during 4 degrees c storage.the inhibition effectiveness of a bacteriocin produced by lactobacillus curvatus cwbi-b28 against listeria monocytogenes was investigated in cold-smoked salmon during storage at 4 degrees c. three bacteriocin-based strategies for the control of l. monocytogenes in foods (i.e., producing bacteriocin in situ, spraying with partially purified bacteriocin, and packaging in bacteriocin-coated plastic film), plus a newly developed method that uses cell-adsorbed bacteriocin (i.e., a suspension of produ ...200616715806
inhibition of listeria innocua and brochothrix thermosphacta in vacuum-packaged meat by addition of bacteriocinogenic lactobacillus curvatus crl705 and its bacteriocins.to evaluate the inhibition effectiveness of lactobacillus curvatus crl705 used as a bioprotective culture and of its bacteriocins, lactocin 705 and lactocin al705, against listeria innocua, brochothrix thermosphacta and indigenous lactic acid bacteria (lab) in vacuum-packaged meat stored at 2 degrees c.200616869904
direct molecular approach to monitoring bacterial colonization on vacuum-packaged beef.denaturing gradient gel electrophoresis allowed us to monitor total bacterial communities and to establish a pattern of succession between species in vacuum-packaged beef stored at 2 and 8 degrees c for 9 weeks and 14 days. species-specific pcr was used to confirm the presence of lactobacillus sakei and lactobacillus curvatus. multiplex pcrs using 16s rrna-specific primers allowed differentiation between leuconostoc species. these methods provided the desired information about microbial diversit ...200616885317
parameters affecting the adsorption of plantaricin 423, a bacteriocin produced by lactobacillus plantarum 423 isolated from sorghum beer.plantaricin 423 is bactericidal to logarithmic and stationary-phase cells of enterococcus sp. hklhs and l. sakei dsm 20017. detection of extracellular dna and beta-galactosidase suggests that the mode of action is most probably by destabilizing of the cell membrane. adsorption of plantaricin 423 to target cells ranged from 17% for streptococcus caprinus atcc 700066 to 67% for lactobacillus plantarum lmg 13556, lactobacillus curvatus df38, listeria innocua lmg 13568 and lactobacillus sakei dsm 20 ...200616892267
purification and characterization of curvaticin l442, a bacteriocin produced by lactobacillus curvatus l442.lactobacillus curvatus l442, isolated from greek traditional fermented sausage prepared without the addition of starters, produces a bacteriocin, curvaticin l442, which is active against the pathogen listeria monocytogenes. the bacteriocin was purified by 50% ammonium sulphate precipitation, cation exchange, reverse phase and gel filtration chromatography. partial n-terminal sequence analysis using edman degradation revealed 30 amino acid residues, revealing high homology with the amino acid seq ...200616244793
multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture.in this paper, the ability of a commercial starter culture to perform a sausage fermentation is evaluated. molecular analysis revealed the presence of several strains of the same species contained in the starter culture with different behavior during the fermentation, and the contribution of lactobacillus curvatus, which was only marginally isolated during the transformation.200616391140
safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.to evaluate the biodiversity of lactobacilli from slightly fermented sausages (chorizo, fuet and salchichon) by molecular typing, while considering their safety aspects.200616405683
ecology of lactic acid bacteria in italian fermented sausages: isolation, identification and molecular characterization.in this study, the ecology of the lactic acid bacteria (lab) of three naturally fermented sausages produced in the friuli-venezia-giulia region, in the north east of italy, was investigated. a total of 465 strains isolated from three fermentations were identified by molecular methods and 12 different species of lab were detected. lactobacillus curvatus and lactobacillus sakei were the most numerous (67 and 353 strains isolated, respectively) and they were subjected to rapd-pcr. clusters containi ...200616510261
effect of a bacteriocin-activated polythene film on listeria monocytogenes as evaluated by viable staining and epifluorescence microscopy.to evaluate the effect of a bacteriocin-activated polythene film on resting and growing populations of listeria monocytogenes.200616553731
the effect of prebiotics on production of antimicrobial compounds, resistance to growth at low ph and in the presence of bile, and adhesion of probiotic cells to intestinal mucus.screening of five bile salt-resistant and low ph-tolerant lactic acid bacteria for inhibitory activity against lactic acid bacteria and bacterial strains isolated from the faeces of children with hiv/aids. determining the effect of prebiotics and soy milk-base on cell viability and adhesion of cells to intestinal mucus.200616553737
identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausages.the aim of the investigation was to identify strains of lactobacilli coming from kimchi with properties suitable for use as starter cultures in sausage fermentation. a total of 31 strains of lactobacilli were isolated from kimchi on the 4-6th day of fermentation at 20°c using mrs agar plates and identified on the basis of morphological, biochemical, and physiological characteristics. the isolates were identified as leuconostoc mes.mes./dent (12.9%), lactobacillus curvatus (9.7%), lactobacillus b ...200622061727
inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions.lactobacillus curvatus, isolated from a spoiled vacuum-packaged 'pariza' type meat product, was used to inoculate modified mrs broth containing sodium lactate, sodium acetate and potassium sorbate in different concentrations, alone or in inter se combinations. two commercial preparations (mix 1 and mix 2) were also used containing combinations of the above antimicrobials. results from the preservatives addition to the culture medium showed highest antimicrobial activity in the case of the sodium ...200622062056
use of molecular tools to characterize lactobacillus spp. isolated from greek traditional fermented sausages.in this study, our purpose was to molecular characterize lactobacillus strains isolated from naturally fermented sausages, produced in three different processing plants in continental greece, in order to investigate the differences of strains coming from different producing areas. three-hundred and thirty eight strains were isolated throughout the fermentation periods on mrs. they were identified by species-specific pcr and sequencing of partial 16s rrna gene. the results obtained highlighted th ...200617045690
[identification of a bacterium with activities of inhibiting growth of fungi].hb02 is characterized as a new microbiological agent that has the potential to decrease the toxicity of mildewed wheat containing deoxynivalenol (don). to explore whether hb02 could inhibit the growth of fungi, a spore suspension of aspergillus flavus or gibberellazeae was incubated with or without hb02 in pyg medium at 28 degrees c for 15d. the mycelium was weighed after 3, 6, 9, 12, 15 d of incubation, respectively. the result showed that the growth of these two important fungi was significant ...200616933623
nonstarter lactic acid bacteria biofilms and calcium lactate crystals in cheddar cheese.a sanitized cheese plant was swabbed for the presence of nonstarter lactic acid bacteria (nslab) biofilms. swabs were analyzed to determine the sources and microorganisms responsible for contamination. in pilot plant experiments, cheese vats filled with standard cheese milk (lactose:protein = 1.47) and ultrafiltered cheese milk (lactose:protein = 1.23) were inoculated with lactococcus lactis ssp. cremoris starter culture (8 log cfu/ml) with or without lactobacillus curvatus or pediococci acidila ...200616606716
inhibition of salmonella-induced il-8 synthesis and expression of hsp70 in enterocyte-like caco-2 cells after exposure to non-starter lactobacilli.oral administration of lactobacilli as probiotics is gaining importance in the treatment of intestinal inflammations. we investigated the effect of non-starter lactobacilli lactobacillus casei subsp casei 2756, lactobacillus curvatus 2775, and lactobacillus plantarum 2142 as well as their spent culture supernatants (scs) on salmonella enteritidis 857 growth, interleukin (il)-8 and heat shock protein 70 (hsp70) synthesis in undifferentiated crypt-like and differentiated villus-like caco-2 cells. ...200617045688
evolution and identification of lactic acid bacteria isolated during the ripening of sardinian sausages.lactic acid bacteria (lab) were isolated during the production and the ripening of sardinian sausage, a typical italian dry fermented sausage. samples were taken at different stages, and 112 strains were isolated. the isolates were characterized using the micromethod proposed by font de valdez et al. [font de valdez, g., savoy de giori, g., oliver, g., & de ruiz holgado, a. p. (1993). development and optimization of an expensive microsystem for the biochemical characterization of lactobacilli. m ...200522063151
characterisation of naturally fermented sausages produced in the north east of italy.in the friuli venezia giulia region, in the north east of italy, a traditional fermented sausage is produced without the use of microbial starters. it is characterized at the end of the ripening period by accentuated acidity, slight sourness and elastic, semi-hard consistency. in this study, three fermentations, carried out in different seasons (winter, spring and summer) were followed analyzing the microbiological, physicochemical and sensory aspects of this product. the sausages were character ...200522062975
gas-flushed packaging contributes to calcium lactate crystals in cheddar cheese.gas-flushed packaging is commonly used for cheese shreds and cubes to prevent aggregation and loss of individual identity. appearance of a white haze on cubed cheese is unappealing to consumers, who may refrain from buying, resulting in lost revenue to manufacturers. the objective of this study was to determine whether gas flushing of cheddar cheese contributes to the occurrence of calcium lactate crystals (clc). cheddar cheese was manufactured using standard methods, with addition of starter cu ...200516230683
interactions of meat-associated bacteriocin-producing lactobacilli with listeria innocua under stringent sausage fermentation conditions.the kinetics of the antilisterial effect of meat-associated lactobacilli on listeria innocua lmg 13568 were investigated during laboratory batch fermentations. during these fermentations, which were performed in a liquid meat simulation medium, a combination of process factors typical for european-style sausage fermentations was applied, such as a temperature of 20 degrees c and a representative ph and salting profile. two bacteriocin-producing sausage isolates (lactobacillus sakei ctc 494 and l ...200516245710
effect of lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef.to investigate the effect of applying two different lactobacillus-protective cultures, with bacteriocin-like inhibitory substances' (blis) producing ability, individually or in combination, on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef meat.200516313402
lyophilized preparations of bacteriocinogenic lactobacillus curvatus and lactococcus lactis subsp. lactis as potential protective adjuncts to control listeria monocytogenes in dry-fermented sausages.study of the effectiveness of in situ bacteriocin production by lactic acid bacteria (lab) to control listeria monocytogenes in dry-fermented sausages.200515610417
culture-dependent and -independent methods to investigate the microbial ecology of italian fermented sausages.in this study, the microbial ecology of three naturally fermented sausages produced in northeast italy was studied by culture-dependent and -independent methods. by plating analysis, the predominance of lactic acid bacteria populations was pointed out, as well as the importance of coagulase-negative cocci. also in the case of one fermentation, the fecal enterocci reached significant counts, highlighting their contribution to the particular transformation process. yeast counts were higher than th ...200515812029
analysis of kimchi microflora using denaturing gradient gel electrophoresis.a polymerase chain reaction-denaturing gradient gel electrophoresis (pcr-dgge) technique was used to determine the microfloral composition during the fermentation of kimchi, a traditional korean fermented vegetable food. the kimchi was fermented at 10 degrees c or 20 degrees c for 30 or 20 days, respectively. dgge of the partially amplified 16s rdna was performed and the most intense bands sequenced. the application of this culture-independent molecular technique determined that the lactic acid ...200515992614
influence of antimicrobial agents on the spoilage of a meat-based entomophage diet.the microbial decomposition of a meat-based entomophage diet presented in parafilm packets was investigated. considerable bacteria but not fungi were associated with components used to prepare the diet (i.e., hens' eggs, liver, and ground beef). at the initial sampling time, there were no differences among diet treatments in the size of bacterial or fungal populations. bacterial populations in diets not containing antibacterial agents rapidly increased and reached an asymptote by 24 h (approxima ...200415154441
antimicrobial potential of immobilized lactococcus lactis subsp. lactis atcc 11454 against selected bacteria.immobilization of living cells of lactic acid bacteria could be an alternative or complementary method of immobilizing organic acids and bacteriocins and inhibit undesirable bacteria in foods. this study evaluated the inhibition potential of immobilized lactococcus lactis subsp. lactis atcc 11454 on selected bacteria by a modified method of the agar spot test. l. lactis was immobilized in calcium alginate (1 to 2%)-whey protein concentrate (0 and 1%) beads. the antimicrobial potential of immobil ...200415222547
development of polythene films for food packaging activated with an antilisterial bacteriocin from lactobacillus curvatus 32y.the aims of this work were to (i) use a bacteriocin produced by lactobacillus curvatus 32y active against listeria monocytogenes to activate polythene films by different methods, (ii) implement a large-scale process for antilisterial polythene films production and (iii) verify the efficacy of the developed films in inhibiting the growth of l. monocytogenes during the storage of meat products.200415239697
influence of complex nutrient source on growth of and curvacin a production by sausage isolate lactobacillus curvatus lth 1174.lactobacillus curvatus lth 1174, a fermented sausage isolate, produces the antilisterial bacteriocin curvacin a. its biokinetics of cell growth and bacteriocin production as a function of various concentrations of a complex nutrient source were investigated in vitro during laboratory fermentations with modified mrs medium. a modification of the nutrient depletion model was used to fit the data describing growth and bacteriocin production. both cell growth and bacteriocin activity were influenced ...200415345385
phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31p nmr study.myo-inositol hexaphosphate (ip6) is the main source of phosphorus in cereal grains, and therefore, in bakery products. different microorganisms such as yeasts and lactic acid bacteria have phytase enzymes able to hydrolyze ip6 during the wholemeal breadmaking. in this paper, the phytase activity of lactobacillus plantarum, lactobacillus brevis, lactobacillus curvatus, and saccharomyces cerevisiae strains, isolated from southern italian sourdoughs, is assayed using the (31)p nmr technique. the so ...200415453704
developing microbial spoilage population in vacuum-packaged charcoal-broiled european river lamprey (lampetra fluviatilis).microbiological and sensory changes in vacuum-packaged charcoal-broiled river lampreys from three lamprey processing plants were monitored as a function of time at 8 degrees c. the lampreys were examined every 7 days up to 8 weeks for aerobic plate count (apc) and lactic acid bacteria (lab). the highest mean apc and lab were 6.01 log cfu/g and 4.86 log cfu/g, respectively. only 6 out of 15 lots reached an apc value of 7.0 log cfu/g during storage. the sensory scores remained at the baseline leve ...200415862876
population dynamics of the constitutive biota of french dry sausages in a pilot-scale ripening chamber.the population dynamic of constitutive biota on 84 samples belonging to two different types of french fermented dry sausages during the ripening process in a pilot-scale ripening chamber was investigated. samples were analyzed in three steps of their production: fresh product, first drying stage, and finished product. in addition, 180 strains of lactic acid bacteria were identified using a miniaturized biochemical procedure of characterization. in general, the number of lactic acid bacteria that ...200415508649
lactobacillus curvatus subsp. melibiosus is a later synonym of lactobacillus sakei subsp. carnosus.on the basis of phenotypic and dna-dna reassociation studies, strain ccug 34545t has been considered to represent a distinct lactobacillus curvatus subspecies, lactobacillus curvatus subsp. melibiosus. however, in several independent studies dealing with lactobacillus sakei and l. curvatus strains, the subspecies division of l. curvatus has been found to be controversial. the original study distinguishing the two subspecies within both l. curvatus and l. sakei also lacked 16s rrna gene sequence ...200415388719
use of bacteriocin-producing starter cultures of lactobacillus plantarum and lactobacillus curvatus in production of ostrich meat salami.ostrich meat salami was produced by using lactobacillus plantarum strain 423 and lactobacillus curvatus strain df126. the strains produce the bacteriocins plantaricin 423 and curvacin df126, respectively. the specific activity of plantaricin 423 in mrs broth at 30 °c increased as the ph decreased from 6.5 to 3.5, but activity subsequently decreased. the activity of curvacin df126 increased under the same conditions, but remained stable for the duration of the growth cycle. maximum curvacin df126 ...200422060880
identification of lactobacillus sakei and lactobacillus curvatus by multiplex pcr-based restriction enzyme analysis.two closely related lactic acid bacteria, lactobacillus sakei and lactobacillus curvatus, are very difficult to be rapidly differentiated. here we report multiplex polymerase chain reaction (pcr)-based restriction enzyme analysis that is useful for rapid and reliable identification of these two species. this method employs both polymerase chain reaction (pcr) and restriction enzyme analysis (rea). first, multiplex-pcr using three primers that were designed from 16s rdna sequence produces two ban ...200415325747
effects of different spices used in production of fermented sausages on growth of and curvacin a production by lactobacillus curvatus lth 1174.lactobacillus curvatus lth 1174, a fermented sausage isolate, produces the listericidal bacteriocin curvacin a. the effect of different spices relevant for the production of fermented sausages was investigated in vitro through laboratory fermentations with a meat simulation medium and an imposed ph profile relevant for belgian-type fermented sausages. the influence on the growth characteristics and especially on the kinetics of curvacin a production with l. curvatus lth 1174 was evaluated. peppe ...200415294818
sodium chloride reduces production of curvacin a, a bacteriocin produced by lactobacillus curvatus strain lth 1174, originating from fermented sausage.lactobacillus curvatus lth 1174, a strain originating in fermented sausage, produces the antilisterial bacteriocin curvacin a. its biokinetics of cell growth and bacteriocin production as a function of various concentrations of salt (sodium chloride) were investigated in vitro during laboratory fermentations using modified mrs medium. a model was set up to describe the effects of different nacl concentrations on microbial behavior. both cell growth and bacteriocin activity were affected by chang ...200415066822
influence of nutrients on growth and bacteriocin production by leuconostoc mesenteroides l124 and lactobacillus curvatus l442.the aim of this study was to investigate the effect of complex nutrients on microbial growth and bacteriocin production, in order to improve bacteriocin synthesis during the growth cycle of leuconostoc mesenteroides l124 and lactobacillus curvatus l442. the fermentations were conducted at the optimum ph and temperature for bacteriocin production (ph 5.5+/-0.1 and temperature 25+/-0.1 degrees c). because of their association with the final biomass, conditions favouring the increase of the produce ...200415031648
nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese.the occurrence of unappetizing calcium lactate crystals in cheddar cheese is a challenge and expense to manufacturers, and this research was designed to understand their origin. it was hypothesized that nonstarter lactic acid bacteria (nslab) affect calcium lactate crystallization (clc) by producing d(-)-lactate. this study was designed to understand the effect of nslab growth and aging temperature on clc. cheeses were made from milk inoculated with lactococcus lactis starter culture, with or wi ...200312939075
characterization of lactic acid bacteria isolated from a greek dry-fermented sausage in respect of their technological and probiotic properties.a total of 147 lactic acid bacteria was isolated from two types of naturally fermented dry sausages at four different stages of the ripening process studied in order to select the most suitable strains according to their technological characteristics including probiotic properties and antimicrobial activity against food-borne pathogens. identification of the isolates revealed that 90% were lactobacilli, 4% enterococci, 3% pediococcus sp. and sporadic isolates of weissella viridescens, leuconosto ...200322063449
influence of ph and temperature on growth and bacteriocin production by leuconostoc mesenteroides l124 and lactobacillus curvatus l442.the aim of this study was to investigate the relationship between the microbial growth, the bacteriocin production and the effect of ph and temperature on the occurrence and the concentration of the maximum activity, to optimize the bacteriocin synthesis during the growth cycle. two bacteriocins produced by lactic acid strains leuconostoc mesenteroides l124 and lactobacillus curvatus l442 were studied. a slight increase of the final biomass resulted in the improvement of the bacteriocin activity ...200322063012
modelling growth and bacteriocin production by lactobacillus curvatus lth 1174 in response to temperature and ph values used for european sausage fermentation processes.lactobacillus curvatus lth 1174, a strain isolated from fermented sausage, produces the antilisterial bacteriocin curvacin a. its biokinetics of cell growth and bacteriocin production as a function of temperature (20-38 degrees c) and ph (4.8-7.0) were investigated in vitro during laboratory fermentations using de man, rogosa and sharpe (mrs) medium. a predictive, successfully validated model was set up to describe the influence of temperature and ph on the microbial behavior. both cell growth a ...200312423917
interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and edta in the presence of nitrite and sodium chloride at 24 degrees c.to develop a nisin- and lysozyme-based antimicrobial treatment for use with processed ham and bologna, in vitro experiments were conducted to determine whether inhibition enhancing interactions occur between the antimicrobials lysozyme, chrisin (a commercial nisin preparation), edta, nacl and nano(2). inhibitory interactions were observed between a number of agents when used against specific pathogenic and spoilage bacteria. the observed interactions included lysozyme with edta (enterococcus fae ...200312423927
leuconostoc gasicomitatum is the dominating lactic acid bacterium in retail modified-atmosphere-packaged marinated broiler meat strips on sell-by-day.lactic acid bacteria (lab) in retail, modified-atmosphere-packaged (map), marinated broiler meat strips on sell-by-day were mainly identified as leuconostoc gasicomitatum. a total of 32 packages, three to five packages of seven differently marinated broiler meat products, were studied at the end of the producer-defined shelf life (at 6 degrees c, 7-9 days depending on the manufacturer). prior to the microbiological analyses, appearance and smell of the product was checked and ph measured. bacter ...200312430775
identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees c and 25 degrees c.to evaluate spoilage and identify lactic acid bacteria (lab) from spoilage associations of cooked and brined shrimps stored under modified atmosphere packaging (map) at 0, 5, 8, 15 and 25 degrees c.200312492927
new thermosensitive delivery vector and its use to enable nisin-controlled gene expression in lactobacillus gasseri.derivatives of a cryptic plasmid from lactobacillus curvatus showed temperature-sensitive replication in thermophilic lactobacilli. the thermosensitive replicon was used to construct the new delivery vector ptn1, which allows site-specific replacement of chromosomal dna sequences. ptn1 carries an erythromycin resistance marker suitable for selection of single-copy integrants and replicates readily at 35 degrees c, whereas replication is efficiently shut down at 42 degrees c. to demonstrate the f ...200312620819
bacterial community structure and location in stilton cheese.the microbial diversity occurring in stilton cheese was evaluated by 16s ribosomal dna analysis with pcr-denaturing gradient gel electrophoresis. dna templates for pcr experiments were directly extracted from the cheese as well as bulk cells harvested from a variety of viable-count media. the variable v3 and v4-v5 regions of the 16s genes were analyzed. closest relatives of lactococcus lactis, enterococcus faecalis, lactobacillus plantarum, lactobacillus curvatus, leuconostoc mesenteroides, stap ...200312788761
lactobacillus strains isolated from danbo cheese as adjunct cultures in a cheese model system.isolates of non-starter lactic acid bacteria (nslab) from six ripened danbo cheeses of different ages and of different brands were examined. special emphasis was on the genus lactobacillus with the aim of investigating their role in cheese maturation. thirty-three isolates were typed by the pcr-based method, randomly amplified polymorphic dna (rapd). ten rapd types were found and 70% of the isolates were of rapd types found in more than one cheese. the different rapd types were identified to spe ...200312810280
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