Publications
| Title | Abstract | Year(sorted descending) Filter | PMID Filter |
|---|
| assessing the physically disabled: social factors in rehousing. | 2003 | 152442 | |
| a case of gastric leiomyoblastoma with metastasis to the liver. | 2003 | 262300 | |
| [cyclic amp. biochemical and clinical aspects]. | 2003 | 166470 | |
| [state of dental health of a group of handicapped adult in jönköping]. | 2003 | 150056 | |
| hodgkin's disease in children. | 2003 | 149946 | |
| synthetic arterial grafts. iii. the outcome in 22 patients with synthetic axillofemoral bypass grafts. | during the 4-year period 1973--76, 22 patients were operated upon with axillofemoral bypass grafts at the department of surgery in lund. they were high-risk patients with severe ischaemia of the leg or previous graft infections. fourteen of the 22 grafts were well-functioning after the longest observation time of 32 months. the operative procedure is described and postoperative compliations are reviewed. the axillofemoral bypass reconstruction is recommended as an alternative for this category o ... | 2003 | 152457 |
| the diagnosis of genitourinary neoplasms. | 2002 | 123911 | |
| [menetrier's disease: protein-losing gastropathy and antiplasmin therapy (author's transl)]. | 2002 | 135109 | |
| [j. a. comenius' magia et scientia]. | 2002 | 135380 | |
| fermentation and microflora of plaa-som, a thai fermented fish product prepared with different salt concentrations. | plaa-som is a thai fermented fish product prepared from snakehead fish, salt, palm syrup and sometimes roasted rice. we studied the effects of different salt concentrations on decrease in ph and on microflora composition during fermentation. two low-salt batches were prepared, containing 6% and 7% salt (w/w) as well as two high-salt batches, containing 9% and 11% salt. ph decreased rapidly from 6 to 4.5 in low-salt batches, whereas in high-salt batches, a slow or no decrease in ph was found. lac ... | 2002 | 11883675 |
| growth and aroma production by staphylococcus xylosus, s. carnosus and s. equorum--a comparative study in model systems. | a laboratory medium inoculated with 20 different staphylococcus strains was prepared in accordance with a full factorial experimental design investigating the effect of temperature, ph, nacl and glucose on growth. the 12 strains most suited to growth in a fermented meat environment were inoculated in sausage minces together with pediococcus pentosaceus, incubated at 25 degrees c for 1 week and the produced aroma compounds collected. the data were analysed by multiple linear regression and partia ... | 2002 | 11999121 |
| persistence of escherichia coli o157:h7 in barley silage: effect of a bacterial inoculant. | the effect of a lactic acid producing bacterial (lab) inoculant on the elimination of escherichia coli o157:h7 from barley forage was assessed. | 2002 | 12147077 |
| a pcr-based method for identification of lactobacilli at the genus level. | we developed a polymerase chain reaction (pcr)-based method for the identification of lactobacilli at the genus level. one specific primer, lblma1-rev, was designed by analysing similarities between the nucleotide sequence of the spacer between the 16s and 23s rrna genes in a number of lactobacillus strains. amplification with lblma1-rev and r16-1, a universal primer, generated a pcr product for 23 lactobacillus species. electrophoresis did not reveal any discrete bands when escherichia coli, la ... | 2002 | 12351242 |
| the effect of temperature on the growth and persistence of salmonella in fermented liquid pig feed. | two studies were conducted to investigate the effect of temperature on the fate of salmonella enterica subsp. enterica serovar typhimurium dt104:30 in fermented liquid pig feed. these were (1) by co-inoculation of feed with s. typhimurium dt104:30 and pediococcus pentosaceus, as the fermenting organism, and (2) by fermenting feed for 48, 72 or 96 h prior to inoculation with s. typhimurium dt104:30. in co-inoculated feed incubated at 20 degrees c, s. typhimurium dt104:30 persisted for at least 72 ... | 2002 | 12382689 |
| [histochemical changes in the morphologic structure of tissues in women with inflammatory diseases of the internal genital organs]. | 2002 | 124045 | |
| chronic progressive myelopathy: investigation with csf electrophoresis, evoked potentials, and ct scan. | chronic progressive myelopathy (cpm) is a difficult clinical problem. many patients who present with cpm turn out to have a spinal form of multiple sclerosis (ms), but until there is clear lesion dissemination, a definite clinical diagnosis cannot be made. we have looked for ms-related abnormalities in 72 patients with cpm. the mean age of onset was 42 years, mean duration was ten years, and mean kurtzke disability rating was 4.5. studies performed were cerebrospinal fluid electrophoresis for ol ... | 2001 | 92910 |
| [comparative study of the average longevity of males and females in non-soviet countries]. | 2001 | 90391 | |
| seat-belts. | 2001 | 87918 | |
| expression in escherichia coli of native and chimeric phenolic acid decarboxylases with modified enzymatic activities and method for screening recombinant e. coli strains expressing these enzymes. | four bacterial phenolic acid decarboxylases (pad) from lactobacillus plantarum, pediococcus pentosaceus, bacillus subtilis, and bacillus pumilus were expressed in escherichia coli, and their activities on p-coumaric, ferulic, and caffeic acids were compared. although these four enzymes displayed 61% amino acid sequence identity, they exhibit different activities for ferulic and caffeic acid metabolism. to elucidate the domain(s) that determines these differences, chimeric pad proteins were const ... | 2001 | 11229892 |
| [molecular structure of the locus for sucrose utilization by lactobacillus plantarum: comparison with pediococcus pentosaceus]. | structure of the sucrose utilization locus in a lactobacillus plantarum type strain was studied using pcr and southern hybridization. restriction map analysis revealed its high similarity to the sequenced sucrose utilization locus of pediococcus pentosaceus psrq1. the l. plantarum locus proved containing oppositely oriented scra and the scrbragl operon, but not agas. the l. plantarum sucrase gene (scrb) was partly sequenced. a higher (98.6%) homology was revealed between scrb than between the 16 ... | 2001 | 11234378 |
| dry sausage fermented by lactobacillus rhamnosus strains. | the ability of three probiotic lactobacillus rhamnosus strains gg, e-97800 and lc-705 and one commercial pediococcus pentosaceus starter strain (control) to produce dry sausage was studied. during the fermentation process the numbers of inoculated lactic acid bacteria increased from approx. 7 log10 to 8-9 log10 cfu/g and the ph values decreased from 5.6 to 4.9-5.0. the sensory test indicated that the dry sausages fermented by l. rhamnosus lc-705 were inferior to the control sausages. the presenc ... | 2001 | 11252505 |
| phenotypic and genotypic characterization of pediococcus strains isolated from human clinical sources. | seventy-two strains of pediococci isolated from human clinical sources were characterized by conventional physiological tests, chromogenic enzymatic tests, analysis of whole-cell protein profiles (wcpp) by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and analysis of chromosomal dna restriction profiles by pulsed-field gel electrophoresis (pfge). conventional tests allowed identification of 67 isolates: 52 strains were identified as pediococcus acidilactici, 15 strains were identifi ... | 2001 | 11283035 |
| detection of lactobacillus, pediococcus, leuconostoc, and weissella species in human feces by using group-specific pcr primers and denaturing gradient gel electrophoresis. | denaturing gradient gel electrophoresis (dgge) of dna fragments generated by pcr with 16s ribosomal dna-targeted group-specific primers was used to detect lactic acid bacteria (lab) of the genera lactobacillus, pediococcus, leuconostoc, and weissella in human feces. analysis of fecal samples of four subjects revealed individual profiles of dna fragments originating not only from species that have been described as intestinal inhabitants but also from characteristically food-associated bacteria s ... | 2001 | 11375166 |
| optimum production, stability, partial purification and inhibitory spectrum of antimicrobial compounds produced by pediococcus pentosaceus di. | the optimum conditions for production of antimicrobial compounds by pediococcus pentosaceus di were studied. the antimicrobial compounds in cell free fermented medium were extracted (methanol-acetone), then tested for inhibitory activity against fourteen bacterial strains and its stability to heating, various ph and proteolytic enzymes. in addition, methanol-acetone extract was partial purified through sephadex g-100 column and thin-layer chromatography. production of antimicrobial compounds wer ... | 2001 | 11379284 |
| the effect of lactobacillus buchneri and other additives on the fermentation and aerobic stability of barley silage. | whole-plant barley (39.4% dry matter) was treated with various chemical and biological additives to assess their effects on silage fermentation and aerobic stability. treatments were untreated forage, forage treated with several amounts of lactobacillus buchneri and enzymes (l. buchneri at 1 x 10(5), 5 x 10(5), and 1 x 10(6) cfu/g of fresh forage), forage treated with an inoculant containing (lactobacillus plantarum, pediococcus pentosaceus, propionibacterium freudenreichii, and enzymes), or for ... | 2001 | 11384041 |
| [biological deacidification of wines using lactic-acid bacteria and yeasts]. | based on a study of 200 lactic-acid bacteria monocultures and 30 associating lactic bacteria and yeasts cultures, a stable association was created formed by leuconostoc oenos, pediococcus pentosaceus and saccharomyces cerevisiae yeasts, intended for the biological deacidification of wine. physiology of microorganisms and their effect on the wine chemical composition was studied. by means of selective association, high quality fine wines were produced from the high-acid wines. | 2001 | 11530675 |
| the gram-positive tonsillar and nasal flora of piglets before and after weaning. | to investigate gram-positive nasal and tonsillar microbial flora of piglets before and after weaning. | 2001 | 11851806 |
| pacing-induced alternate wenckebach periods: incidence and clinical significance. | alternate wenckebach periods have been defined as episodes of 2:1 atrioventricular (av) block in which conducted p waves exhibit progressive pr prolongation until two or three successively blocked p waves. ocurrence of this phenomenon during atrial pacing has been established. thirty-six patients were studied and right atrial pacing was achieved at increasing rates up to 350 beats/min in order to induce alternate wenckebach periods. his bundle recordings were obtained in every patient. the patie ... | 2001 | 95224 |
| [clinical aspects, diagnosis and treatment of cancer of the large intestine]. | 2001 | 93232 | |
| incidence of myeloid leukaemia in lancashire. | 2001 | 92695 | |
| flavour profiles of dry sausages fermented by selected novel meat starter cultures. | probiotic or bioprotective lactobacillus rhamnosus strains gg, lc-705 and e-97800 as well as pediococcus pentosaceus e-90390 and lactobacillus plantarum e-98098 were studied for their ability to act as main fermenting organisms in the manufacturing process of dry sausages. in the preliminary tests, their abilities to produce lactic acid and biogenic amines, histamine or tyramine, were studied in mrs broth and analysed by high-performance liquid chromatography. the strains produced higher or equa ... | 2001 | 22062105 |
| effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican. | water activity, ph, microbial counts (total counts/tcm/, coliforms, enterobacter, proteus, pseudomonas, escherichia and lactobacillus spp., respectively), and seven biogenic amines (ba) were determined in dry fermented sausage 'polican' produced using starter culture a (lactobacillus sakei, staphylococcus carnosus, s. xylosus) or b (l. sakei, s. carnosus, pediococcus pentosaceus), ripened 42 days, and subsequently stored at 8 or 22°c 60 days. counts of lactobacilli were higher and tcm lower in t ... | 2001 | 22062781 |
| growth and effect of staphylococci and lactic acid bacteria on unsaturated free fatty acids. | the growth and the effects of four species of staphylococci and six lactic acid bacteria (lab) of the genus carnobacterium, lactobacillus and pediococcus on unsaturated free fatty acids were studied. the strains were grown in complex medium supplemented either with oleic, linoleic or linolenic acids. growth was followed and oxidation of the substrates measured by tbars. the strains of staphylococcus xylosus 873, 16, staphylococcus warneri 863 and staphylococcus saprophyticus grew well on all the ... | 2000 | 22063710 |
| production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples. | a total of 51 sucuk samples, obtained from different regions of turkey, were examined for lactic acid bacteria (lab) strains producing putative bacteriocin-like metabolites. for detection of antagonistic activity, agar spot and well diffusion assay tests were used. lactobacillus sake lb790, listeria monocytogenes li6, staphylococcus aureus st44 and escherichia coli nrrl b-3704 were used as indicator organisms. strains having antimicrobial activity were also tested against clostridium perfringens ... | 2000 | 22060908 |
| failure of lymphocyte-membrane hla-a and -b expression in two siblings with combined immunodeficiency. | 2000 | 92382 | |
| screening for congenital hypothyroidism: results of screening one million north american infants. | pilot programs for screening of newborn infants for congenital hypothyroidism began in north america in 1972. to date, the five oldest programs (quebec, pittsburgh, toronto, oregon regional, and new england regional) have screened 1,046,362 infants. a total of 277 infants with congenital hypothyroidism have been detected and seven have been missed, resulting in a total of 284 affected infants in the screened population and an overall incidence of one in 3,684 live births. of the affected infants ... | 2000 | 87512 |
| prostacyclin overproduction in bartter's syndrome. | 2000 | 91898 | |
| nucleotide sequence and analysis of plasmid pmd136 from pediococcus pentosaceus fbb61 (atcc43200) involved in pediocin a production. | the complete sequence of the 19515-bp plasmid pmd136 from pediococcus pentosaceus fbb61 (atcc43200) has been determined. this plasmid is involved in pediocin a production, a bacteriocin active against a wide range of gram-positive bacteria. it appears to replicate via a theta mechanism, with structures closely related to those of many lactococcal plasmids. genes homologous to mobilization functions are also present, which are similar in sequence and arrangement to moba, mobb, and mobc of some st ... | 2000 | 10686129 |
| characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented weaning food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting. | the group that includes the lactic acid bacteria is one of the most diverse groups of bacteria known, and these organisms have been characterized extensively by using different techniques. in this study, 180 lactic acid bacterial strains isolated from sorghum powder (44 strains) and from corresponding fermented (93 strains) and cooked fermented (43 strains) porridge samples that were prepared in 15 households were characterized by using biochemical and physiological methods, as well as by analyz ... | 2000 | 10698775 |
| effect of some nutritional and environmental parameters on the production of diacetyl and on starch consumption by pediococcus pentosaceus and lactobacillus acidophilus in submerged cultures. | three series of 5-day submerged cultures with pediococcus pentosaceus mitj-10 and lactobacillus acidophilus hansen 1748 were carried out in starch-based media, and the effect of cultural factors on the changes of starch, diacetyl and amylase activity determined. in axenic cultures, ped. pentosaceus mitj-10 produced more diacetyl (63.27 mg l(-1)) by adding glucose, yeast extract and caco3 (p < 0.01), at 28 degrees c (p < 0.05); but more starch was consumed (18.4 g l(-1)) in the absence of glucose ... | 2000 | 10735253 |
| enterocin 012, a bacteriocin produced by enterococcus gallinarum isolated from the intestinal tract of ostrich. | enterococcus gallinarum strain 012, isolated from the duodenum of ostrich, produced enterocin 012 which is active against ent. faecalis, lactobacillus acidophilus, lact. sake, listeria innocua, propionibacterium acidipropionici, propionibacterium sp., clostridium perfringens, pseudomonas aeruginosa and salmonella typhimurium. one of the four pathogenic strains of escherichia coli isolated from the intestinal tract of ostrich was inhibited by enterocin 012. no antimicrobial activity was recorded ... | 2000 | 10736005 |
| isolation and identification of tetracycline resistant lactic acid bacteria from pre-packed sliced meat products. | in recent years, the food chain has been recognised as one of the main routes for transmission of antibiotic resistant bacteria between the animal and human population. in this regard, the current study aimed to investigate if tetracycline resistant (tetr) lactic acid bacteria (lab) are present in ready-to-eat modified atmosphere packed (map) sliced meat products including fermented dry sausage, cooked chicken breast meat and cooked ham. from population graphs based on doubling tetracycline conc ... | 2000 | 10930081 |
| analysis of the genetic determinant for production of the pediocin p of pediococcus pentosaceus pep1. | pediococcus pentosaceus pep1 is a vacuum-packaged turkish sausage isolate which produces a potentially novel bacteriocin of the pediocin (anti-listeria) family of peptides designated as pediocin p. curing experiments and plasmid profile analysis indicated that both bacteriocin immunity and production determinants were linked and encoded by 9.0 mda plasmid, phd1.0. attempts to transform purified plasmid phd1.0 into recipient escherichia coli jm109 cells by electroporation were successful but none ... | 2000 | 10986669 |
| inducible metabolism of phenolic acids in pediococcus pentosaceus is encoded by an autoregulated operon which involves a new class of negative transcriptional regulator. | pediococcus pentosaceus displays a substrate-inducible phenolic acid decarboxylase (pad) activity on p-coumaric acid. based on dna sequence homologies between the three pads previously cloned, a dna probe of the lactobacillus plantarum pdc gene was used to screen a p. pentosaceus genomic library in order to clone the corresponding gene of this bacteria. one clone detected with this probe displayed a low pad activity. subcloning of this plasmid insertion allowed us to determine the part of the in ... | 2000 | 11073918 |
| airborne microflora in quebec dairy farms: lack of effect of bacterial hay preservatives. | pediococcus pentosaceus is a lactic-acid producing bacterium inoculated in hay to prevent hay deterioration. this study sought to verify the effect of this treatment on the barn microenvironment. air samples were obtained from 19 barns using bacterial hay treatment and from 18 control barns with six-stage andersen samplers and all-glass impingers. appropriate culture media were used for the recovery and identification of microorganisms. endotoxins were measured with chromogenic limulus amoebocyt ... | 1999 | 10028620 |
| study of the micro-organisms associated with the fermented bread (khamir) produced from sorghum in gizan region, saudi arabia. | traditional bread (khamir) was made from sorghum flour of two local varieties, bayadh and hamra. the bread was prepared by mixing the sorghum flour with water and spices (onion, garlic, lemon juice and fenugreek) in a 1:0.8 (w/w) ratio and fermented for 24 h at 30 degrees c. two other fermentations were carried out using an inoculum from the previous fermentation. the micro-organisms were isolated from different plates and identified using different characterization systems. both total bacterial ... | 1999 | 10063620 |
| characterization of lactic acid bacteria isolated from a thai low-salt fermented fish product and the role of garlic as substrate for fermentation. | lactic acid bacteria (lab) isolated from raw materials (fish, rice, garlic and banana leaves) and processed som-fak (a thai low-salt fermented fish product) were characterized by api 50-ch and other phenotypic criteria. lactococcus lactis subsp. lactis and leuconostoc citreum were specifically associated with fish fillet and minced fish, lactobacillus paracasei subsp. paracasei with boiled rice and weisella confusa with garlic mix and banana leaves. in addition, lactobacillus plantarum, lactobac ... | 1999 | 10100902 |
| characterization and identification of pediococcus species isolated from forage crops and their application for silage preparation. | pediococcus species isolated from forage crops were characterized, and their application to silage preparation was studied. most isolates were distributed on forage crops at low frequency. these isolates could be divided into three (a, b, and c) groups by their sugar fermentation patterns. strains la 3, la 35, and ls 5 are representative isolates from groups a, b, and c, respectively. strains la 3 and la 35 had intragroup dna homology values above 93.6%, showing that they belong to the species p ... | 1999 | 10388681 |
| exopolysaccharide-producing lactic acid bacteria strains from traditional thai fermented foods: isolation, identification and exopolysaccharide characterization. | lactic acid bacteria (lab) isolated from various traditional thai fermented foods were screened for exopolysaccharides (eps) production. from 104 isolates, two rod-shaped and five coccal-shaped lab were able to produce eps from sucrose on solid media. however, only the cocci were capable of producing eps in liquid media and these were identified as pediococcus pentosaceus. pediococcus pentosaceus strains ap-1 and ap-3 produced eps in high yield. in liquid media containing sucrose as carbon sourc ... | 1999 | 10574086 |
| organochlorines in fish and crabs from the kristiansand fjord in norway. | the levels of sum-ddt, pcbs, and hcb in fish liver and crab hepatopancreas from the kristiansand fjord area in norway have been determined (fig. 1). the respective mean levels (fat weight basis) in stationary fish species and crabs are given in table i. the levels of pcbs and sum-ddt were about the same, and the hcb level two to one hundred times higher than corresponding levels reported for codfish (liver) from several harbours along the norwegian coasts (brevik et al. in press). the levels cal ... | 1999 | 99726 |
| thermal enhancement of dna strand breakage in mammalian cells treated with bleomycin. | 1999 | 94047 | |
| the effects of a starter culture on the formation of biogenic amines in turkish soudjoucks. | the effects of starter culture containing lactobacillus sake, pediococcus pentosaceus, staphylococcus carnosus plus staphylococcus xylosus on the formation of biogenic amines during ripening of turkish soudjoucks were investigated. determination of eight different biogenic amines was carried out by reverse-phase high performance liquid chromatography (hplc) using diode array detection. it was found that aerobic plate counts (apc) decreased in the samples with added starter culture. lactic acid b ... | 1999 | 22063199 |
| combination chemotherapy with cis-dichlorodiammineplatinum(ii) in disseminated testicular cancer. | 1999 | 91434 | |
| [akinetic seizures in adult life (author's transl)]. | 1998 | 106311 | |
| some characteristics of lactic acid bacteria present in commercial sucuk samples. | a total of 10 sucuk samples, obtained from denizli, turkey were analysed for some physical, chemical and microbiological characteristics. in addition, lactic acid bacteria (lab) strains producing bacteriocin-like metabolites were isolated and identified. the production of some typical metabolites of the cultures isolated was investigated. at the end of the research, the average values of the ph, water and fat content were 5.1, and 37.2% and 30.5%, respectively. microbiological analyses results w ... | 1998 | 22060621 |
| pharmaceutics: total parenteral nutrition in the cancer patient. | 1998 | 105802 | |
| congenital hypothyroidism control programs. a cost-benefit analysis. | comprehensive screening programs to control congenital hypothyroidism (ch), a preventable form of mental retardation, are being considered by some public health agencies. the proposed programs would test neonates' blood for thyroxine and, if warranted, provide follow-up testing and therapy. the estimated cost of detecting a single case of ch is $9,300, which includes specimen collection, laboratory analysis, and retesting of border-line cases. the present value of the treatment costs of ch adds ... | 1998 | 108409 |
| [action for children]. | 1998 | 107435 | |
| the future of naltrexone. | 1998 | 106298 | |
| [bedside nursing. continued nursing of a patient at the terminal stage of brain tumor undergoing repeated hospitalization]. | 1998 | 106155 | |
| role of endothelium in sequestration of lipoprotein and firbrinogen in aortic lesions, thrombi, and graft pseudo-intimas. | in the soft, gelatinous thickenings that appear to be the precursors of fibrous plaques, concentrations of plasma low-density lipoproteins (lp) and fibrinogen were three to four times higher than that in normal intima, but their concentrations of fibrin was not significantly higher. by contrast, in 60% of cholesterol-rich areas from more advanced plaques, fibrin (mean concentration 22.7 mg/100 mg lipid-extracted dry weight) was ten times higher than normal, and this was associated with a twelve- ... | 1998 | 90916 |
| pediocin n5p from pediococcus pentosaceus: adsorption on bacterial strains. | pediocin n5p is a bacteriocin produced by pediococcus pentosaceus isolated from wine. it is absorbed on both sensitive and resistant gram-positive and gram-negative bacteria in non specific (non lethal) sites and higher values, up to 30% are observed in sensitive strains suggesting the presence of particular (lethal) receptors. cell death without lysis is produced by the action of pediocin on sensitive strains. the cations mg2+ and mn2+ increase the pediocin binding by 80 and 100%, respectively. ... | 1998 | 9562879 |
| construction of a food-grade multiple-copy integration system for lactococcus lactis. | a food-grade vector system was developed that allows stable integration of multiple plasmid copies in the chromosome of lactococcus lactis. the vector consists of the plus origin of replication (ori+) of the lactococcal plasmid pwv01, the sucrose genes of the lactic acid bacterium pediococcus pentosaceus ppe1.0 as selectable marker, a multiple-cloning site, and a lactococcal dna fragment of a well-characterized chromosomal region. the system includes two l. lactis strains, ll108 and ll302, which ... | 1998 | 9615484 |
| nutritional quality of lactic fermented bitter gourd and fenugreek leaves. | pediococcus pentosaceus was selected from isolates obtained from the naturally fermenting bitter gourd and fenugreek leaves based on its high titre and broad spectrum of inhibitory activity against spoilage organisms. this strain was then employed for fermentation of bitter gourd and fenugreek which resulted in a more acceptable product having enhanced fat, pyridoxine and ascorbic acid levels. it was of interest to note that vitamin b12 was formed in the fenugreek as a result of the fermentation ... | 1998 | 9713580 |
| conservation of the major cold shock protein in lactic acid bacteria. | primers designed from consensus regions of the major cold shock gene of different bacterial species were used in pcr amplification of lactic acid bacteria (lab). an appropriately-sized pcr product was obtained from lactococcus lactis subsp. lactis ll43-1 and mg1363; lactococcus lactis subsp. cremoris lc10-1, lc11-1, and lc12-1; streptococcus thermophilus st1-1; enterococcus faecalis ef1-1; lactobacillus acidophilus la1-1; lactobacillus helveticus lh1-1; pediococcus pentosaceus pp1-1; and bifidob ... | 1998 | 9767713 |
| protein modification by fermentation: effect of fermentation on the potential allergenicity of pea. | the effect of fermentation on components of potential significance for the allergenicity of pea was analyzed. pea flour was fermented with three lactic acid bacteria, pediococcus pentosaceus, lactococcus raffinolactis, and lactobacillus plantarum, and two fungi, rhizopus microsporus, var. oligosporus and geotrichum candidum. residual antigenicity against antipea antibodies was reduced to 10% by the three lactic acid bacteria and r. microsporus. reactions to anti-pea profilin and anti-bet v 1 wer ... | 1998 | 9826013 |
| identification of a cold shock gene in lactic acid bacteria and the effect of cold shock on cryotolerance. | when lactic acid bacterial cultures were frozen at -20 degrees c for 24 h, the cell viability decreased drastically, but when they were cold shocked at 10 degrees c for 2 h prior to freezing, viability improved significantly for the lactococcus lactis subsp. lactis strains (25-37%) and pediococcus pentosaceus po2 (18%), but not for the lactococcus lactis subsp. cremoris strains tested or for one strain of lactobacillus helveticus lb1 and streptococcus thermophilus ts2. when the period for cold s ... | 1997 | 9175562 |
| identification of pediococcus acidilactici and pediococcus pentosaceus based on 16s rrna and ldhd gene-targeted multiplex pcr analysis. | 1997 | 9228758 | |
| molecular characterization of the replicon of the pediococcus pentosaceus 43200 pediocin a plasmid pmd136. | the pediocin a-encoding plasmid of pediococcus pentosaceus 43200, pmd136, was characterized by restriction enzyme analysis. analysis of its replicon was facilitated by the construction of a probe vector consisting of the escherichia coli plasmid psp72 and the cat gene from staphylococcus aureus plasmid pc194. the replication region of pmd136 was localized on a 1.6-kb ecori/bglii fragment. sequencing analysis revealed a non-coding region, repa, spanning the first 440 bp, followed by an open readi ... | 1997 | 9228759 |
| pediocin pd-1, a bactericidal antimicrobial peptide from pediococcus damnosus ncfb 1832. | pediocin pd-1, produced by pediococcus damnosus ncfb 1832, is inhibitory to several food spoilage bacteria and food-borne pathogens. however, pediocin pd-1 is not active against other pediococcus spp. and differs in this respect to other pediocins produced by pediococcus acidilactici and pediococcus pentosaceus. production of pediocin pd-1 starts during early growth and reaches-a plateau at the end of exponential growth. pediocin pd-1 was partially purified and its size was determined by tricine ... | 1997 | 9246779 |
| cloning and expression of the glutamate racemase gene of bacillus pumilus. | a glutamate racemase gene (muri) was found in bacillus pumilus cells and cloned into escherichia coli wm335, a d-glutamate auxotroph, by means of a genetic complement method. muri of b. pumilus encodes a 272-amino acid protein with an unusual initiation codon, ttg. the deduced amino acid sequence shows significant similarity with those of glutamate racemases from e. coli (ratio of identical residues, 28%), pediococcus pentosaceus (44%), and staphylococcus haemolyticus (49%). b. pumilus muri was ... | 1997 | 9354391 |
| purification and partial characterization of a tripeptidase from pediococcus pentosaceus k9.2. | a tripeptidase was purified from the cytoplasm of pediococcus pentosaceus k9.2 by anion-exchange chromatography, gel filtration chromatography, and high-performance liquid chromatography. the molecular mass of the enzyme was estimated by gel filtration at 100,000 da. sodium dodecyl sulfate-polyacrylamide gel electrophoresis of the purified peptidase showed one protein band of 45,000 da. optimal enzyme activity was obtained at ph 7.0 and at 50 degrees c. the peptidase hydrolyzed all tripeptides t ... | 1997 | 9406407 |
| dried sausages fermented with staphylococcus xylosus at different temperatures and with different ingredient levels. part iv. amino acid profile. | sausages with added staphylococcus xylosus were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and pediococcus pentosaceus in accordance with a six-factor fractional design. the amounts of individual amino acids were measured and the effects of temperature and different ingredients on the amino acid profile were tested using multiple linear regression and analysis of variance. also, the amino acid profile was correlated to the level of vola ... | 1997 | 22061849 |
| development and characterization of lactose-positive pediococcus species for milk fermentation. | bacteriophages against streptococcus thermophilus are a growing problem in the italian cheese industry. one possible control method involves replacing s. thermophilus in mozzarella starter blends with lactic acid bacteria from a different genus or species. in this study, we evaluated lactose-positive pediococci for this application. because we could not identify any commercially available pediococci with fast acid-producing ability in milk, we transformed pediococcus pentosaceus atcc 25744, p. p ... | 1996 | 16535280 |
| microbiology of mesu, a traditional fermented bamboo shoot product. | the use of mesu as a pickle and as the base of curry is a tradition in the darjeeling hills and sikkim of india. a total of 327 strains of lactic acid bacteria, representing lactobacillus plantarum, l. brevis and pediococcus pentosaceus were isolated from 30 samples of mesu. these species were present in all samples of raw bamboo shoots tested. mesu was dominated by l. plantarum followed by l. brevis; p. pentosaceus was isolated less frequently and recovered from only 40-50% of the mesu samples. ... | 1996 | 8722186 |
| proinflammatory effect of pediococcus pentosaceus, a bacterium used as hay preservative. | bacterial cultures, such as pediococcus pentosaceus, are used to treat hay with the objective of preventing hay heating and moulding, and thus, the development of the microbial growth which causes farmer's lung. the aim of this study was to investigate whether such bacterial cultures have the potential to induce a pulmonary inflammatory response. mice were instilled 3 days week-1 for 3 weeks with either saline or nonviable preparations of p. pentosaceus, saccharopolyspora rectivirgula, lactococc ... | 1996 | 8980961 |
| the effect of cations on the hydrolysis of lactose and the transferase reactions catalysed by beta-galactosidase from six strains of lactic acid bacteria. | beta-galactosidases from lactobacillus delbruekii subsp. bulgaricus 20056, lb. casei 20094, lactococcus lactis subsp. lactis 7962, streptococcus thermophilus ts2, pediococcus pentosaceus pe39 and bifidobacterium bifidum 1901 were partially purified. the rate of hydrolysis of lactose given by the predominant beta-galactosidase activity from each of the bacteria studied was in all cases enhanced by mg2+, while the effect of k+ and na+ differed from strain to strain. the beta-galactosidases from al ... | 1996 | 8987531 |
| chemical composition of the cell wall of lactic acid bacteria and related species. | in order to examine the relationship between biological activities and the cell wall content, the murein type and the teichoic acid of the cell wall from five strains of bacteria were studied. two of these lactobacillus casei crl 431 and l. acidophilus crl 730, are used in a commercial fermented milk (bio milk), which is believed to be beneficial for health. the other strains, lactococcus lactis crl 526, pediococcus pentosaceus crl 923 and propionibacterium acidipropionici crl 1198 were included ... | 1996 | 8996856 |
| attachment of lactic acid bacteria to beef-muscle surfaces. | the effect of immersion time and cell concentration in the attachment of several lactic acid bacteria with antibacterial activity to beef-muscle surface was studied. the number of firmly attached bacteria increased with immersion time in the case of pediococcus acidilacti, lactobacillus sake, lactococcus cremoris (two strains) and pediococcus acidilacti. pediococcus pentosaceus, lactococcus lactis and lactobacillus curvatus reached maximum adhesion after 15-30 min. the highest strength of attach ... | 1996 | 9131790 |
| production and stability of pediocin n5p in grape juice medium. | the production and stability of pediocin n5p from pediococcus pentosaceus, isolated from wine, were examined in grape juice medium. maximum growth and higher titre (4000 u ml-1) were observed at a initial ph of 7.5 and 30 degrees c. the activity of the inhibitory substance was stable between ph values from 2.0 to 5.0 at 4 degrees and 30 degrees c. at ph 10.0 it was completely inactivated. when submitted to 30 min at 80 degrees, 100 degrees and 115 degrees c, maximal stability was observed at ph ... | 1995 | 7759379 |
| udp-n-acetylmuramyl-l-alanine functions as an activator in the regulation of the escherichia coli glutamate racemase activity. | d-glutamate is an essential component of the bacterial peptidoglycan. in escherichia coli, the biosynthesis of d-glutamate is catalyzed by a glutamate racemase (encoded by the dga gene) and is regulated by udp-n-acetylmuramyl-l-alanine [doublet et al. (1994) biochemistry 33, 5285], a bacterial peptidoglycan subunit precursor. investigation was conducted to elucidate the interaction between the enzyme and its regulator. whole and n-terminal truncated enzymes, encoded by individual constructs cont ... | 1995 | 7873525 |
| microflora of murcha: an amylolytic fermentation starter. | murcha is a traditional starter, used commonly in darjeeling hills and sikkim in india to ferment a variety of starchy substrates in order to produce sweet-sour alcoholic beverages, called jnards. murcha cakes are mildly acidic (ph 5.2) and contain 13% w/w moisture and 0.7% w/w ash (dry weight basis). a total of 194 bacterial, 190 yeast and 80 mould strains were isolated from 30 samples of murcha. the counts (cfu/g fresh weight) of micro-organisms in the samples were 2.0 x 10(7) to 4.2 x 10(8) f ... | 1995 | 7476555 |
| in vitro inhibition of helicobacter pylori nctc 11637 by organic acids and lactic acid bacteria. | in this study the effects of both ph and organic acids on helicobacter pylori nctc 11637 were tested. lactobacillus acidophilus, lact. casei, lact. bulgaricus, pediococcus pentosaceus and bifidobacterium bifidus were assayed for their lactic acid production, ph and inhibition of h. pylori growth. a standard antimicrobial plate well diffusion assay was employed to examine inhibitory effects. lactic, acetic and hydrochloric acids demonstrated inhibition of h. pylori growth in a concentration-depen ... | 1995 | 7592140 |
| effect of pediococcus pentosaceus fbb61, pediocin a producer strain, in caecal fermentations. | the objective of this study was to investigate the effect of pediocin a in in vitro caecal fermentations. pediococcus pentosaceus fbb61, pediocin a producer (bac+) and its isogenic mutant (bac-) ped. pentosaceus fbb61-2 were added to fermentation vessels. pediocin a did not alter the normal activity of caecal microflora. nevertheless, the presence of pediocin a producer strain reduced proteolysis compared to the mutant strain as indicated by ammonia concentrations (p < 0.05), and isobutyric and ... | 1995 | 7615417 |
| functional analysis of the pediocin operon of pediococcus acidilactici pac1.0: pedb is the immunity protein and pedd is the precursor processing enzyme. | the bacteriocin pediocin pa-1 operon of pediococcus acidilactici pac1.0 encompasses four genes: peda, pedb, pedc and pedd. transcription of the operon results in the formation of two overlapping transcripts, probably originating from a single promoter upstream of peda. the major transcript comprises peda, pedb, and pedc, while a minor transcript encompasses all of these genes and pedd. by deletion analysis and overexpression of pedb in pediococcus pentosaceus we demonstrate that this gene encode ... | 1995 | 8559070 |
| the antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation. | a total of 241 lactic acid bacteria belonging to lactobacillus plantarum, pediococcus pentosaceus, lactobacillus fermentum/reuteri and lactobacillus brevis from various processing stages of maize dough fermentation were investigated. results indicated that each processing stage has its own microenvironment with strong antimicrobial activity. about half of the lact. plantarum and practically all of the lact. fermentum/reuteri investigated were shown to inhibit other gram-positive and gram-negativ ... | 1995 | 8567490 |
| polysaccharide production by pediococcus pentosaceus from wine. | two polymer-forming strains of pediococcus pentosaceus from argentinian wines were grown under different conditions. polysaccharides were produced independently of carbon source at the early logarithmic phase of growth. with the presence of ethanol and so2, the specific polymers production was greater. the polysaccharides comprised of glucose, fructose and galactose, with predominant linkages of alpha-1,4- and alpha-1,6-glucosidic with a ratio 1:1. they contained approximately 5500 hexose molecu ... | 1995 | 8579981 |
| dried sausages fermented with staphylococcus xylosus at different temperatures and with different ingredient levels - part iii. sensory evaluation. | sausages with added staphylococcus xylosus were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and pediococcus pentosaceus in accordance with a six factor fractional design. the odour of the sausages was evaluated by a quantitative descriptive method with ten descriptors and by gas chromatography olfactometry. the sensory profile was correlated to the experimental design and the volatile compounds by partial least squares analysis. also, th ... | 1995 | 22060170 |
| dried sausages fermented with staphylococcus xylosus at different temperatures and with different ingredient levels - part ii. volatile components. | sausages, with added staphylococcus xylosus, were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and pediococcus pentosaceus in accordance with a six factor fractional design. the volatile compounds from the sausages were collected by dynamic headspace sampling and quantified and identified by gas chromatography and gas chromatography-mass spectrometry. the effects of temperature and different ingredients on the levels of individual volatil ... | 1995 | 22060169 |
| dried sausages fermented with staphylococcus xylosus at different temperatures and with different ingredient levels - part i. chemical and bacteriological data. | sausages with added staphylococcus xylosus were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and pediococcus pentosaceus in accordance with a six factor fractional design. the numbers of surviving staphylococcus xylosus, lactic acid bacteria, ph, free fatty acids and residual amounts of nitrite and nitrate were measured. the effects of temperature and different ingredients on the chemical and bacterial data were tested using multiple line ... | 1995 | 22060168 |
| effects of a bacterial hay preservative (pediococcus pentosaceus) on hay under experimental storage conditions. | the abundant growth of molds and thermophilic actinomycetes in stored hay decreases its quality and can be hazardous for the producer who inhales these contaminants when the moldy hay is fed in closed barns. these microbes are responsible for a respiratory disease called farmer's lung. products, including bacterial cultures that can be inoculated in hay, are available to prevent hay deterioration by molds and bacteria. the aim of this study was to verify the effectiveness of pediococcus pentosac ... | 1995 | 16535180 |
| lactic acid bacteria in fermented foods in thailand. | traditional fermented foods (fish, meat and vegetable products), produced by many different processes, are eaten in many parts of thailand. lactic acid bacteria are responsible for the souring and ripening of these foods. homofermentative strains of lactobacillus pentosus, l. plantarum and pediococcus pentosaceus are dominant in foods with low salt concentrations whereas p. halophilus strains are present in foods containing high salt. strains of lactobacillus sake, other lactobacillus spp., p. a ... | 1995 | 24414643 |
| interaction between lactobacillus hilgardii and pediococcus pentosaceus and their metabolism of sugars and organic acids. | in a mixed culture of lactobacillus hilgardii and pediococcus pentosaceus on commerical grape juice, growth of the latter was inhibited until 24 h; after 24 h no viable cells were detected. during the early stages of growth, sugars and malic acid were consumed and production of m- and l-lactic acids was greater in the mixed culture than in either of the pure cultures. | 1995 | 24414666 |
| lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with pediococcus pentosaceus and staphylococcus xylosus as starter cultures. | bacterial growth, formation of acids, lipolysis, proteolysis, fat oxidation, formation of volatile compounds and flavour characteristics were followed during ripening and storage of a fermented sausage. the starter culture used was composed of pediococcus pentosaceus and staphylococcus xylosus. the number of pediococcus sp. increased by 1.5 log cfu/g during the first day of processing and remained constant at this level for 3 weeks. the corresponding initial increase in the numbers of staphyloco ... | 1994 | 22059658 |
| effect of chitosan in meat preservation. | the effect of chitosan in meat preservation, including microbiological, chemical, sensory and color qualities, was examined. in liquid medium, chitosan (0·01%) inhibited the growth of some spoilage bacteria such as bacillus subtilis ifo 3025, escherichia coli rb, pseudomonas fragi ifo 3458 and staphylococcus aureus iam 1011. at higher concentrations (0·1 and 1·0%) it inhibited the growth of the meat starter cultures, lactobacillus plantarium iam 1216, pediococcus pentosaceus iam 12296 and microc ... | 1994 | 22059662 |
| effect of three commercial starters on growth of staphylococcus aureus and enterotoxins (a-d) and thermonuclease production in broth. | the growth of four enterotoxigenic staphylococcus aureus strains was partially inhibited by three commercial starters used in the meat sausage industry when grown in apt broth at 30 degrees c statically. starter sp318 (a mixture of selected strains of lactobacillus sake, pediococcus pentosaceus and staphylococcus xylosus) showed the most inhibitory activity. staphylococcal enterotoxins (a, b, c1 and d) synthesis was totally inhibited by the growth of the three starters, whereas staphylococcal th ... | 1994 | 7703025 |
| the escherichia coli dga (muri) protein shares biological activity and structural domains with the pediococcus pentosaceus glutamate racemase. | the pediococcus pentosaceus glutamate racemase gene product complemented the d-glutamate auxotrophy of escherichia coli wm335. amino acid sequence analysis of the two proteins revealed 28% identity, primarily in six clusters scattered throughout the sequence. further analyses indicated secondary structure similarities between the two proteins. these data support a recent report that the dga (muri) gene product is a glutamate racemase. | 1994 | 7904596 |
| bacterial glutamate racemase has high sequence similarity with myoglobins and forms an equimolar inactive complex with hemin. | glutamate racemase (ec 5.1.1.3), an enzyme of microbial origin, shows significant sequence homology with mammalian myoglobins, in particular in the regions corresponding to the e and f helices, which constitute the heme binding pocket of myoglobins. glutamate racemase binds tightly an equimolar amount of hemin, leading to loss of racemase activity. although this enzyme shows homology with aspartate racemase, the latter does not bind hemin. the glutamate racemase gene of pediococcus pentosaceus h ... | 1994 | 7937852 |
| pediocin a, a bacteriocin produced by pediococcus pentosaceus fbb61. | pediocin a, a bacteriocin produced by pediococcus pentosaceus fbb61, was purified and partially characterized. the purification was achieved by dialysis against peg 20,000, butanol extraction and electroendosmotic preparative electrophoresis. the protocol led to a 7843-fold increase in the specific activity, with 3.9% activity recovered. sds-page of pediocin a resulted in a single 80 kda protein band. the antimicrobial compound was sensitive to proteolytic enzymes and heat (10 min at 100 degrees ... | 1994 | 8012591 |
| monoclonal antibody-based enzyme immunoassay for pediocins of pediococcus acidilactici. | monoclonal antibody (mab) r2-ar against pediocin rs2 was developed. mice were immunized for 12 weeks with pediocin rs2 conjugated to a polyacrylamide gel. two hybridoma fusions yielded an mab that in western blots (immunoblots) reacted only with pediocins rs2 and ach (3 kda) from pediococcus acidilactici rs2 and h, respectively, and did not react with any other bacteriocin, including sakacin a from lactobacillus sake lb 706, leuconocin lcm1 from leuconostoc carnosum lm1, nisin from lactococcus l ... | 1994 | 8085814 |