| reference gene selection in carnobacterium maltaromaticum, lactobacillus curvatus, and listeria innocua subjected to temperature and salt stress. | eight putative consistently expressed genes in carnobacterium maltaromaticum and lactobacillus curvatus, and nine in listeria innocua, were examined for their potential as references for the normalization of gene expression. expression stability of candidate reference genes was evaluated under growth conditions of low (5 °c) and moderately high (40-42.5 °c) temperatures, and high salt (≥3 % nacl) using the genormplus and normfinder algorithms. under temperature stress, both algorithms ranked elo ... | 2014 | 24037409 |
| 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 ... | 2008 | 22063354 |
| 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 ... | 2006 | 22062056 |
| the influence of manufacturing and drying conditions on the survival and toxinogenesis of staphylococcus aureus in two spanish dry sausages (chorizo and salchichón). | the effects of formulation, starter culture and fermentation temperature on growth and synthesis of toxin a (sea) and tnase by staphylococcus aureus during fermentation and drying of spanish chorizo were investigated. inhibitory factors able to inhibit sea synthesis in culture media were unable to prevent sea production in chorizo fermented at 20 and 30°c, though a lower temperature and starter culture sp318 (lactobacillus sake, pediococcus pentosaceous and staphylococcus xylosus) decreased stap ... | 1999 | 22062705 |
| synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentation. | this study aimed to exploit the potential of sourdough lactic acid bacteria to release lunasin during fermentation of cereal and nonconventional flours. the peptidase activities of a large number of sourdough lactic acid bacteria were screened using synthetic substrates. selected lactic acid bacteria were used as sourdough starters to ferment wholemeal wheat, soybean, barley, amaranth, and rye flours. proteinase activity during fermentation was characterized by sds-page analysis of the water-sol ... | 2011 | 22098174 |
| 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 ... | 2008 | 22062923 |
| inhibition of listeria monocytogenes on ready-to-eat meats using bacteriocin mixtures based on mode-of-action. | bacteriocin-producing (bac⁺) lactic acid bacteria (lab) comprising selected strains of lactobacillus curvatus, lactococcus lactis, pediococcus acidilactici, and enterococcus faecium and thailandicus were examined for inhibition of listeria monocytogenes during hotdog challenge studies. the bac⁺ strains, or their cell-free supernatants (cfs), were grouped according to mode-of-action (moa) as determined from prior studies. making a mixture of as many moas as possible is a practical way to obtain a ... | 2017 | 28335414 |
| genome sequence of the bacteriocin-producing lactobacillus curvatus strain crl705. | lactobacillus curvatus is one of the most prevalent lactic acid bacteria found in fermented meat products. here, we present the draft genome sequence of lactobacillus curvatus crl705, a bacteriocin producer strain isolated from an argentinean artisanal fermented sausage, which consists of 1,833,251 bp (gc content, 41.9%) and two circular plasmids of 12,342 bp (prc12; gc, 43.9%) and 18,664 bp (prc18; gc, 34.4%). | 2012 | 22207745 |
| production of salami from ostrich meat with strains of lactobacillus sake, lactobacillus curvatus and micrococcus sp. | the aim of this study was to produce italian-type salami from ostrich meat using different combinations of lactobacillus sake, lactobacillus curvatus and micrococcus sp., and to compare the sensory characteristics of these products to that of salami produced with glucono-delta-lactone (gdl). meat inoculated with starter cultures was fermented for four days (20-22 °c, 97-99% rh) and ripened for a further 11 days (16-18 °c, 40-60% rh). cell counts of lactic acid bacteria and micrococci, and change ... | 1996 | 22060827 |
| a microplate growth inhibition assay for screening bacteriocins against listeria monocytogenes to differentiate their mode-of-action. | lactic acid bacteria (lab) have historically been used in food fermentations to preserve foods and are generally-recognized-as-safe (gras) by the fda for use as food ingredients. in addition to lactic acid; some strains also produce bacteriocins that have been proposed for use as food preservatives. in this study we examined the inhibition of listeria monocytogenes 39-2 by neutralized and non-neutralized bacteriocin preparations (bac+ preps) produced by lactobacillus curvatus fs47; lb. curvatus ... | 2015 | 26111195 |
| isolation and identification of bacteriocinogenic strain of lactobacillus plantarum with potential beneficial properties from donkey milk. | the goal of this study was to isolate and characterize a lactic acid bacteria (lab) from donkey milk with potential beneficial properties. | 2013 | 23489977 |
| isolation of lactic acid bacteria from swine milk and characterization of potential probiotic strains with antagonistic effects against swine-associated gastrointestinal pathogens. | probiotics are usually isolated from the gastrointestinal tract of humans and animals. the search of probiotics in human milk is a recent field of research, as the existence of the human milk microbiome was discovered only about a decade ago. to our knowledge, no reports regarding the potential probiotic effect of bacteria from swine milk have been published. in this work, we isolated several lactic acid bacteria from swine milk and evaluated them for them potential as probiotics. among the isol ... | 2016 | 27149540 |
| bacteriocinogenic activity from starter cultures used in spanish meat industry. | thirty-nine bacterial strains, obtained from commercial starter cultures and commonly used by the meat industry in spain, have been examined for their ability to produce bacteriocins. fourteen (35%) of them showed antagonism against at least one of the indicator strains, by the agar spot test. the strains showing an inhibitory action against pathogenic indicator strains were identified as pediococcus acidilactici, lactobacillus curvatus, lactobacillus pentosus and lactobacillus plantarum, which ... | 2002 | 22061417 |
| 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 ... | 2005 | 22063151 |
| characterization of a multilayer film activated with lactobacillus curvatus crl705 bacteriocins. | background: bacteriocins produced by lactic acid bacteria offer enormous promise for food safety preservation. in this study an active multilayer film obtained by the incorporation of lactocin 705 and lactocin al705, two bacteriocins produced by lactobacillus curvatus crl705 with antimicrobial activity against lactobacillus plantarum crl691 and listeria innocua 7, respectively, was characterized for its potential application in active packaging technology. film activity performance at different ... | 2011 | 22083520 |
| 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 ... | 2008 | 22062750 |
| influence of technological conditions of sausage fermentation on the aminogenic activity of l. curvatus ctc273. | the influence of technological factors (temperature and relative humidity of the manufacturing process and the diameter of the sausage) on the aminogenic activity of the strain lactobacillus curvatus ctc273 was evaluated. inoculation of sausages with l. curvatus ctc273 resulted in the accumulation of large amounts of biogenic amines (higher than 1000 mg/kg dry matter in some samples) during the manufacture of fuet and llonganissa sausages. sausages produced via process 'a' (3 days at 20-23 °c an ... | 2012 | 22029917 |
| 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 ... | 2007 | 22064299 |
| genotypic and phenotypic characterization of lactic acid bacteria isolated from italian ryegrass silage. | twenty-three lactic acid bacteria (lab) isolated from three cultivars (akiaoba, nagahahikari and tachiwase) of italian ryegrass (lolium multiflorum lam.) silage were precisely characterized by a combination of phenotypic tests, genotypic 16s ribosomal dna sequencing and rapid pcr-based analyses, focusing on their useful phenotypes for silage preparation as inoculants. we successfully identified both at the species and subspecies levels: phenotypically novel lactococcus lactis subsp. lactis, lact ... | 2011 | 22339691 |
| mechanism for temperature-dependent production of piscicolin 126. | piscicolin 126 is a class 2a bacteriocin produced by carnobacterium maltaromaticum strains ual26 and jg126. whilst strain ual26 shows temperature-dependent piscicolin 126 production, strain jg126 produces bacteriocin at any growth temperature. several clones containing combinations of the atp-binding cassette transporter (pist) and transporter accessory (pise) genes from jg126 and ual26 were created and tested for bacteriocin production. bacteriocin production at 25 °c was observed only for a cl ... | 2014 | 24858287 |
| impact of lauric arginate application form on its antimicrobial activity on the surface of a model meat product. | this study evaluated the antimicrobial effect of n(α)-lauroyl-l-arginine ethyl estermonohydrochloride (lauric arginate), sodium lactate, and sodium diacetate at various concentrations against listeria innocua, escherichia coli c600, and lactobacillus curvatus (10(2) cfu/g) on "lyoner style" sausage slices as a function of application form. we want to investigate if the results of a surface application of lauric arginate in various applications forms may differ from that of an in-matrix applicati ... | 2014 | 25227890 |
| use of potential probiotic lactic acid bacteria (lab) biofilms for the control of listeria monocytogenes, salmonella typhimurium, and escherichia coli o157:h7 biofilms formation. | use of probiotic biofilms can be an alternative approach for reducing the formation of pathogenic biofilms in food industries. the aims of this study were (i) to evaluate the probiotic properties of bacteriocinogenic (lactococcus lactis vb69, l. lactis vb94, lactobacillus sakei mbsa1, and lactobacillus curvatus mbsa3) and non-bacteriocinogenic (l. lactis 368, lactobacillus helveticus 354, lactobacillus casei 40, and weissela viridescens 113) lactic acid bacteria (lab) isolated from brazilian's f ... | 2016 | 27375584 |
| plantaricin ld1: a bacteriocin produced by food isolate of lactobacillus plantarum ld1. | plantaricin ld1, a bacteriocin produced by lactobacillus plantarum ld1, was characterized for biochemical and antimicrobial properties. bacteriocin showed stability at high temperatures (100 °c for 20 min and 121 °c for 15 min under 15 psi pressure), in a ph range of 2.0-8.0 and also in the presence of organic solvents, surfactants and detergents. the crude preparation was not affected by catalase, amylase and lipase but activity was reduced in the presence of pepsin, trypsin and proteinase k sh ... | 2014 | 24522411 |
| bacteriocin-like substances of lactobacillus curvatus p99: characterization and application in biodegradable films for control of listeria monocytogenes in cheese. | the aim of this study was to evaluate the effectiveness of a biodegradable film, with antimicrobial metabolites produced by lactobacillus curvatus p99 incorporated, targeting the control of listeria monocytogenes in sliced "prato" cheese. tests were performed to evaluate the spectrum of action of cell-free supernatant (cfs) of p99 against different microorganisms, as well as to detect the minimum inhibitory (mic) and bactericidal (mbc) concentrations against l. monocytogenes scott a. the detecti ... | 2017 | 28040164 |
| cloning and heterologous expression of plne, -f, -j and -k genes derived from soil metagenome and purification of active plantaricin peptides. | plantaricin gene-specific primers were used to obtain plne, -f, -j and -k structural gene amplicons from soil metagenome. these amplicons were cloned and expressed in pet32a (+) vector in escherichia coli bl21 (de3). plne, -f, -j and -k peptides were expressed as his-tagged-fusion proteins and were separated by ni(2+) -chelating affinity chromatography. the peptides were released from the fusion by enterokinase cleavage and separated from the carrier thioredoxin. the cleaved peptides were furthe ... | 2014 | 23884205 |
| detection and genomic characterization of motility in lactobacillus curvatus: confirmation of motility in a species outside the lactobacillus salivarius clade. | lactobacillus is the largest genus within the lactic acid bacteria (lab), with almost 180 species currently identified. motility has been reported for at least 13 lactobacillus species, all belonging to the lactobacillus salivarius clade. motility in lactobacilli is poorly characterized. it probably confers competitive advantages, such as superior nutrient acquisition and niche colonization, but it could also play an important role in innate immune system activation through flagellin–toll-like r ... | 2015 | 25501479 |
| biofilm-forming capacity in biogenic amine-producing bacteria isolated from dairy products. | biofilms on the surface of food industry equipment are reservoirs of potentially food-contaminating bacteria-both spoilage and pathogenic. however, the capacity of biogenic amine (ba)-producers to form biofilms has remained largely unexamined. bas are low molecular weight, biologically active compounds that in food can reach concentrations high enough to be a toxicological hazard. fermented foods, especially some types of cheese, accumulate the highest ba concentrations of all. the present work ... | 2016 | 27242675 |
| strategies to increase the hygienic and economic value of fresh fish: biopreservation using lactic acid bacteria of marine origin. | in this work we describe the development of a biopreservation strategy for fresh fish based on the use of bacteriocinogenic lab of marine origin. for this purpose, two multibacteriocinogenic lab strains, lactobacillus curvatus bcs35 and enterococcus faecium bnm58, previously isolated from fish and fish products were selected owing to their capability to inhibit the growth of several fish-spoilage and food-borne pathogenic bacteria. two commercially important fish species were chosen, young hake ... | 2016 | 26890359 |
| 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 ... | 2003 | 22063012 |
| identification of lactobacillus curvatus tmw 1.624 dextransucrase and comparative characterization with lactobacillus reuteri tmw 1.106 and lactobacillus animalis tmw 1.971 dextransucrases. | recently, it was affirmed that the exopolysaccharides (epss) of lactobacillus curvatus tmw 1.624, lactobacillus reuteri tmw 1.106 and lactobacillus animalis tmw 1.971 improve the quality of gluten-free breads and that they can be produced in situ to levels enabling baking applications. in this study we provide insight into the molecular and biochemical background of eps production of these three strains. eps formation strongly correlated with growth and took place during the exponential phase. g ... | 2012 | 23498178 |
| the potential of spectral and hyperspectral-imaging techniques for bacterial detection in food: a case study on lactic acid bacteria. | official methods for the detection of bacteria are based on culture techniques. these methods have limitations such as time consumption, cost, detection limits and the impossibility to analyse a large number of samples. for these reasons, the development of rapid, low-cost and non-destructive analytical methods is a task of growing interest. in the present study, the capability of spectral and hyperspectral techniques to detect bacterial surface contamination was investigated preliminarily on ge ... | 2016 | 27130097 |
| inhibition of listeria monocytogenes in hot dogs by surface application of freeze-dried bacteriocin-containing powders from lactic acid bacteria. | six lactic acid bacteria (lab) strains, lactococcus lactis bfe 920, l. lactis subsp. lactis atcc 11454, l. lactis subsp. cremoris atcc 14365, lactobacillus curvatus l442, lact. curvatus lth 1174, and lact. bavaricus mn, were grown in cheddar cheese whey supplemented with complex nutrient sources. cell-free culture supernatants were freeze-dried, and the resulting bacteriocin-containing powders were applied on the surface of hot dogs that were inoculated (~4 log cfu/hot dog) with a five-strain li ... | 2016 | 27094263 |
| 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 ... | 2008 | 22062909 |
| tyramine degradation by micrococci during ripening of fermented sausage. | the ability of tyramine oxidase exhibiting strains of micrococcus varians to degrade tyramine in vivo during sausage fermentation was investigated. fermented sausage was produced with a tyramine forming strain of lactobacillus curvatus which acquired a final tyramine concentration of 190ppm. the addition of either one of two strains of m. varians exhibiting a potential to oxidise tyramine decreased the amount of tyramine formed to 160 and 150ppm, respectively. no effect on growth of l. curvatus ... | 1998 | 22060579 |
| Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk. | In this study, the culture-dependent and culture-independent molecular methods were used for the identification of lactic acid bacteria (LAB) in sucuk a Turkish fermented dry sausage. On the one hand, the PCR-DGGE method targetting the V1 and V3 regions of 16S DNA was applied to DNA that was directly extracted from sucuk samples. On the other hand, rep-PCR fingerprinting was performed for the primary differentiation and grouping of the isolates, and the results were confirmed by sequencing of th ... | 2011 | 22209604 |
| triglyceride-lowering effects of two probiotics, lactobacillus plantarum ky1032 and lactobacillus curvatus hy7601, in a rat model of high-fat diet-induced hypertriglyceridemia. | the triglyceride-lowering effect of probiotics lactobacillus plantarum ky1032 and lactobacillus curvatus hy7601 were investigated. male sd wistar rats were randomly divided into three groups and fed high-fat diet (hfd), hfd and probiotics (5 x 10(9) cfu/day of l. plantarum ky1032 and 5 x 10(9) cfu/day of l. curvatus hy7601), or normal diet for 6 weeks. probiotic treatment significantly lowered the elevated plasma triglyceride and increased plasma free fatty acid, glycerol, and plasma apolipoprot ... | 2016 | 26699746 |
| in vitro evaluation of bacteriocins activity against listeria monocytogenes biofilm formation. | the present study aimed to assess the activity of cell-free supernatant (cfs) containing bacteriocins on the formation and maintenance of biofilms developed by listeria monocytogenes, and the associated effect of bacteriocins and ethylene-diamine-tetra-acetic acid (edta) on the formed biofilm. cfs from 9 lactic acid bacteria (lab) strains was tested for inhibitory activity against 85 l. monocytogenes isolates and 21 lab strains. then, 12 l. monocytogenes strains were selected based on genetic pr ... | 2016 | 26660467 |
| 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 ... | 2007 | 22061796 |
| analysis of bacterial community structure in saba-narezushi (narezushi of mackerel) by 16s rrna gene clone library. | narezushi, a derivation of sushi, is a traditional japanese food made by fermenting salted fish meat and cooked rice together. in this study, the microbial diversity of saba-narezushi (narezushi of mackerel, scomber japonicus) was analyzed by the 16s ribosomal rna gene clone library method. chemical composition was also analyzed to compare with different kinds of narezushi. the chemical composition of the narezushi was similar to those obtained from samma-narezushi. ninety-four clones were rando ... | 2011 | 24425983 |
| antifungal activity of lactic acid bacteria strains isolated from natural honey against pathogenic candida species. | the role of lactic acid bacteria (lab) in honey as antifungal activity has received little attention and their mechanism of inhibitory of fungi is not fully understood. in this study, lab were isolated from honey samples from malaysia, libya, saudi arabia, and yemen. twenty-five isolates were confirmed lab by catalase test and gram staining, and were screened for antifungal activity. four lab showed inhibitory activity against candida spp. using the dual agar overlay method. and they were identi ... | 2016 | 28154488 |
| neem (azadirachtaindica a. juss) oil: a natural preservative to control meat spoilage. | plant-derived extracts (pdes) are a source of biologically-active substances having antimicrobial properties. the aim of this study was to evaluate the potential of neem oil (no) as a preservative of fresh retail meat. the antibacterial activity of no against carnobacterium maltaromaticum, brochothrix thermosphacta, escherichia coli, pseudomonas fluorescens, lactobacillus curvatus and l. sakei was assessed in a broth model system. the bacterial growth inhibition zone (mm) ranged from 18.83 ± 1.1 ... | 2015 | 28231186 |
| characterisation of the spoilage bacterial microbiota in oyster gills during storage at different temperatures. | the spoilage bacterial community in oyster gill was investigated during storage at 4, 10 and 20 °c. aerobic plate counts and ph values were determined. total bacterial dna was extracted from oyster gill and bulk cells of plate count media. the major bacterial species during fresh or different temperatures storage were determined by polymerase chain reaction-denaturing gradient gel electrophoresis (pcr-dgge). | 2013 | 23696433 |
| lactic acid microflora of the gut of snail cornu aspersum. | the intestinal lactic acid microflora of the edible snail cornu aspersum was studied by culture-based methods and was phenotypically and molecularly characterized. the antibacterial activity of lactic acid bacteria (lab) isolates was investigated. snails in different stages of development were collected from farms located in several regions of bulgaria. one hundred twenty-two isolates, belonging to the group of lab, were characterized morphologically and were divided into four groups. representa ... | 2014 | 26019550 |
| high-throughput dna sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses. | the aim of this study was to employ high-throughput dna sequencing to assess the incidence of bacteria with biogenic amine (ba; histamine and tyramine) producing potential from among 10 different cheeses varieties. to facilitate this, a diagnostic approach using degenerate pcr primer pairs that were previously designed to amplify segments of the histidine (hdc) and tyrosine (tdc) decarboxylase gene clusters were employed. in contrast to previous studies in which the decarboxylase genes of specif ... | 2015 | 26577209 |
| potential of lactobacillus curvatus lfc1 to produce slits in cheddar cheese. | defects in cheddar cheese resulting from undesired gas production are a sporadic problem that results in significant financial losses in the cheese industry. in this study, we evaluate the potential of a facultatively heterofermentative lactobacilli, lactobacillus curvatus lfc1, to produce slits, a gas related defect in cheddar cheese. the addition of lb. curvatus lfc1 to cheese milk at log 3 cfu/ml resulted in the development of small slits during the first month of ripening. chemical analyses ... | 2015 | 25846916 |
| improving safety of salami by application of bacteriocins produced by an autochthonous lactobacillus curvatus isolate. | the aims of this study were to isolate lab with anti-listeria activity from salami samples, characterize the bacteriocin/s produced by selected isolates, semi-purify them and evaluate their effectiveness for the control of listeria monocytogenes during manufacturing of salami in a pilot scale. two isolates (differentiated by rapd-pcr) presented activity against 22 out of 23 l. monocytogenes strains for bacteriocin mbsa2, while the bacteriocin mbsa3 inhibited all 23 strains in addition to several ... | 2015 | 25475294 |
| enhancing flora balance in the gastrointestinal tract of mice by lactic acid bacteria from chinese sourdough and enzyme activities indicative of metabolism of protein, fat, and carbohydrate by the flora. | in this study, we investigated the effect of administration of 5 strains of lactic acid bacteria (lab) isolated from traditional chinese sourdough on the flora balance of gastrointestinal tract of mice. we specifically measured enterococcus, enterobacter, bacteroides, and lactobacillus by plate count and real-time pcr methods, and α-glucosidase, lactate dehydrogenase, esterase, and aminopeptidase activities as indicative of metabolism of sugar, fat, and protein from lab isolated from feces of mi ... | 2016 | 27448855 |
| active polymers containing lactobacillus curvatus crl705 bacteriocins: effectiveness assessment in wieners. | bacteriocins from lactic acid bacteria have potential as natural food preservatives. in this study two active (synthetic and gluten) films were obtained by the incorporation of lactocin 705 and lactocin al705, bacteriocins produced by lactobacillus curvatus crl705 with antimicrobial activity against spoilage lactic acid bacteria and listeria. antimicrobial film effectiveness was determined in wieners inoculated with lactobacillus plantarum crl691 and listeria innocua 7 (10(4)cfu/g) stored at 5°c ... | 2014 | 24667313 |
| development of an active wheat gluten film with lactobacillus curvatus crl705 bacteriocins and a study of its antimicrobial performance during ageing. | antimicrobial wheat gluten film was obtained at pilot scale by lactobacillus curvatus crl705 bacteriocins inclusion in the film-forming solution. bacteriocins' minimum inhibitory concentration for the film activation was 2133 au cm(-3) (lactocin al705) and 267 au cm(-3) (lactocin 705). mechanical and barrier properties as well as film ageing kinetics were not significantly affected by the addition of bacteriocins. the antimicrobial film performance during ageing was assessed. film activity again ... | 2014 | 24405319 |
| suppression of listeria monocytogenes by the native micro-flora in teewurst sausage. | modern consumers are interested in the use of non-chemical methods to control pathogens when heat sterilization is not an option. such is the case with teewurst sausage, a raw spreadable sausage and a popular german commodity. although listeria was not found in teewurst, the optimal microbial growing conditions of teewurst coupled with the ubiquity of l. monocytogenes in nature, makes the possibility of contamination of products very possible. this pilot study was conducted to examine teewurst's ... | 2013 | 28239131 |
| evaluation of anti-listeria meat borne lactobacillus for biofilm formation on selected abiotic surfaces. | the ability of meat borne anti-listeria lactobacillus to form biofilms under different in vitro conditions and on abiotic surfaces was investigated. biofilm formation by the adhesion to polystyrene microtiter plates was determined, this being higher for lactobacillus curvatus crl1532 and crl705 and lactobacillus sakei crl1862. the physicochemical properties of the cell surface were relatively hydrophilic and acidic in character; l. sakei crl1862 exhibiting the strongest autoaggregation. the adhe ... | 2014 | 23933630 |
| antioxidant potential of a unique lab culture isolated from harbin dry sausage: in vitro and in a sausage model. | the lactic acid bacteria pediococcus pentosaceus, lactobacillus curvatus, lactobacillus brevis, and lactobacillus fermentum isolated from harbin dry sausage were evaluated for their potential antioxidant activity. the in vitro results showed that p. pentosaceus had the strongest h2o2 resistance, radical scavenging activity, reducing power, and inhibition of lipid peroxidation (p<0.05). additionally, superoxide dismutase and glutathione peroxidase activities in p. pentosaceus were higher than tho ... | 2015 | 26241464 |
| phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from north-east india. | fermented bamboo shoots such as soibum, soidon, eup, hirring, hecche and ekung etc. are non-salted acidic products obtained by natural fermentation predominantly with lactic acid bacteria (lab). in this study, we have characterized 11-representative lab that includes, lactobacillus sp. (n = 2), lactobacillus plantarum (n = 3), and one each of lactobacillus fermentum, lactococcus sp., lactobacillus brevis, lactobacillus curvatus, leuconostoc sp. and lactobacillus xylosus. subsequently, these cult ... | 2014 | 25477695 |
| flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique lab culture isolated from harbin dry sausage. | the lactic acid bacteria pediococcus pentosaceus, lactobacillus brevis, lactobacillus curvatus, and lactobacillus fermentum isolated from harbin dry sausage were assessed for their protein hydrolysis and flavour development in pork muscle sarcoplasmic protein extracts. gel electrophoresis indicated that sarcoplasmic proteins were degraded by all of the strains, especially by p. pentosaceus and l. curvatus. trichloroacetic acid-soluble peptides increased in all of the samples (p < 0.05), especial ... | 2015 | 25460113 |
| hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria. | the metabolism of hydroxycinnamic acids by strictly heterofermentative lactic acid bacteria (19 strains) was investigated as a potential alternative energy route. lactobacillus curvatus pe5 was the most tolerant to hydroxycinnamic acids, followed by strains of weissella spp., lactobacillus brevis, lactobacillus fermentum, and leuconostoc mesenteroides, for which the mic values were the same. the highest sensitivity was found for lactobacillus rossiae strains. during growth in mrs broth, lactic a ... | 2014 | 25261518 |
| investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition. | lactobacillus brevis kgr3111, lactobacillus curvatus kgr 2103, lactobacillus plantarum kgr 5105, and lactobacillus sakei kgr 4108 isolated from kimchi were investigated for their potential to be used as starter culture for fermented sausages with the capability to reduce and tolerate nitrate/nitrite. the reduction capability of tested strains for nitrate was not dramatic. all tested strains, however, showed the capability to produce nitrite reductase with the reduction amount of 58.46-75.80 mg/l ... | 2014 | 24821591 |
| prevalence of antibiotic resistance in lactic acid bacteria isolated from the faeces of broiler chicken in malaysia. | probiotics are commonly used as feed additive to substitute antibiotic as growth promoter in animal farming. probiotic consists of lactic acid bacteria (lab), which enhance the growth and health of the animal. probiotic also have higher possibility to become pathogenic bacteria that may carry antibiotic resistant gene that can be transmitted to other lab species. the aim of this study was to identify the lab species in the faeces of broiler chicken and to determine the prevalence of antibiotic r ... | 2014 | 24447766 |
| strain-level characterization of nonstarter lactic acid bacteria in norvegia cheese by high-resolution melt analysis. | the nonstarter lactic acid bacteria (nslab) constitute an important microbial group found during cheese ripening and they are thought to be fundamental to the quality of cheese. rapid and accurate diagnostic tests for nslab are important for cheese quality control and in understanding the cheese ripening process. here, we present a novel rapid approach for strain-level characterization through combined 16s rrna gene and repetitive sequence-based high-resolution melt analysis (hrm). the approach ... | 2012 | 22916884 |
| effects of weight loss using supplementation with lactobacillus strains on body fat and medium-chain acylcarnitines in overweight individuals. | our previous study showed that supplementation with a combination of lactobacillus curvatus (l. curvatus) hy7601 and lactobacillus plantarum (l. plantarum) ky1032 reduced the body weight, body fat percentage, body fat mass and l1 subcutaneous fat area in overweight subjects. we aimed to evaluate whether the changes in adiposity after supplementation with lactobacillus strains were associated with metabolic intermediates. a randomized, double-blind, placebo-controlled study was conducted on 66 no ... | 2017 | 28001147 |
| effects of lactobacillus curvatus and leuconostoc mesenteroides on suan cai fermentation in northeast china. | to investigate the effects of lactobacillus curvatus and leuconostoc mesenteroides on suan cai (pickled chinese cabbage) fermentation, l. curvatus and/or ln. mesenteroides were inoculated into suan cai. physicochemical indexes were measured, and the microbial dynamics during the fermentation were analyzed by illumina miseq sequencing and quantitative polymerase chain reaction (qpcr). the results showed that inoculation with lactic acid bacteria (lab) lowered the ph of the fermentation system mor ... | 2016 | 27666995 |
| first complete genome sequence of the skin-improving lactobacillus curvatus strain fba2, isolated from fermented vegetables, determined by pacbio single-molecule real-time technology. | the first complete genome sequence of lactobacillus curvatus was determined by pacbio rs ii. the single circular chromosome (1,848,756 bp, g+c content of 42.1%) of l. curvatus fba2, isolated from fermented vegetables, contained low g+c regions (26.9% minimum) and 43 sets of >1,000-bp identical sequence pairs. no plasmids were detected. | 2016 | 27587811 |
| lactobacillus curvatus wikim38 isolated from kimchi induces il-10 production in dendritic cells and alleviates dss-induced colitis in mice. | probiotics such as lactobacilli and bifidobacteria have healthpromoting effects by immune modulation. in the present study, we examined the immunomodulatory properties of lactobacillus curvatus wikim38, which was newly isolated from baechu (chinese cabbage) kimchi. the ability of l. curvatus wikim38 to induce cytokine production in bone marrow-derived dendritic cells (bmdcs) was determined by enzyme-linked immunosorbent assay. to evaluate the molecular mechanisms underlying l. curvatus wikim38-m ... | 2016 | 27350616 |
| probiotic characteristics of lactobacillus curvatus dn317, a strain isolated from chicken ceca. | the probiotic characteristics of lactobacillus curvatus dn317, a strain isolated from chicken ceca, were evaluated. this strain was selected for study from the isolated lactobacillus strains because it has specific anti-microbial activity against campylobacter jejuni atcc 33560, camp. jejuni nctc 11168, listeria monocytogenes atcc 7644, and bacillus subtilis atcc 8633. lact. curvatus dn317 showed an auto-aggregation percentage of 72% and presented the highest co-aggregation with lact. monocytoge ... | 2017 | 28741151 |
| the role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in harbin dry sausages. | pediococcus pentosaceus, lactobacillus curvatus, lactobacillus sake and staphylococcus xylosus were evaluated to determine their role in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in harbin dry sausages. electrophoresis analysis showed that the hydrolysis of sarcoplasmic and myofibrillar proteins in dry sausages inoculated with bacterial strains was more severe than that in the non-inoculated control. the predominant free amino acids at the end of the fermentation wer ... | 2016 | 27341621 |
| effect of temperature (5-25°c) on epiphytic lactic acid bacteria populations and fermentation of whole-plant corn silage. | the objective of this study was to investigate the effect of temperature (5-25°c) on epiphytic lactic acid bacteria (lab) populations during 60 days of fermentation of whole-plant corn silage. | 2016 | 27271320 |
| autoinducer-2 properties of kimchi are associated with lactic acid bacteria involved in its fermentation. | bacteria use the cell density-dependent quorum signalling system to regulate particular gene expressions. in food microbiology, signalling is well known for its relation to (foodborne) pathogenicity, food spoilage, and biofilm formation. quorum quenching and inhibition are thus being considered as a feasible approach in food preservation and safety. in the case of the luxs-mediated universal quorum sensing using autoinducer-2 (ai-2), however, it could be a different issue. several studies have r ... | 2016 | 26977818 |
| selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation. | wheat bread is the most popular staple food consumed in tunisia and, despite the niche production of some typical breads (e.g. tabouna, mlawi, mtabga), the major part is currently produced with baker's yeast at industrial or, mainly, at artisanal level, while the use of sourdough fermentation is rarely reported. considering the growing national demand for cereal baked goods, it can be hypothesized that sourdough fermentation through the use of selected lactic acid bacteria as starters could impr ... | 2016 | 26974248 |
| valorization of indigenous dairy cattle breed through salami production. | the aim of the research was to produce salami manufactured with meat of three different commercial categories of bovine breed: cow on retirement, beef and young bull. a total of six experimental productions, at small-scale plant, were carried out with and without starter culture inoculums. the evolution of physico-chemical parameters in all trials followed the trend already registered for other fermented meat products. several lab species were found during process with different levels of specie ... | 2016 | 26735574 |
| characterization of the spoilage lactic acid bacteria in "sliced vacuum-packed cooked ham". | the lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °c and 8 °c for 45 days by phenotypic and molecular techniques. the quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/ ... | 2015 | 26221105 |
| codominance of lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation. | fifteen sourdoughs produced in western sicily (southern italy) were analysed by classical methods for their chemico-physical characteristics and the levels of lactic acid bacteria (lab). ph and total titratable acidity (tta) were mostly in the range commonly reported for similar products produced in italy, but the fermentation quotient (fq) of the majority of samples was above 4.0, due to the low concentration of acetic acid estimated by high performance liquid chromatography (hplc). specific co ... | 2015 | 26187828 |
| supplementation with two probiotic strains, lactobacillus curvatus hy7601 and lactobacillus plantarum ky1032, reduces fasting triglycerides and enhances apolipoprotein a-v levels in non-diabetic subjects with hypertriglyceridemia. | previous studies have indicated that supplementation with probiotics might improve lipid metabolism. the objective of the study was to evaluate the effect of supplementation with probiotic strains lactobacillus curvatus (l. curvatus) hy7601 and lactobacillus plantarum (l. plantarum) ky1032 on triglyceride (tg) and apolipoprotein a-v (apo a-v) levels. | 2015 | 26117402 |
| the predominance of lactobacillus sanfranciscensis in french organic sourdoughs and its impact on related bread characteristics. | fourteen bakeries located in different regions of france were selected. these bakers use natural sourdough and organic ingredients. consequently, different organic sourdoughs used for the manufacture of french bread were studied by the enumeration of lactic acid bacteria (lab) and 16s rrna sequencing of the isolates. in addition, after dna extraction the bacterial diversity was assessed by pyrosequencing of the 16s rdna v1-v3 region. although lab counts showed significant variations (7.6-9.5log1 ... | 2015 | 26051957 |
| the triglyceride-lowering effect of supplementation with dual probiotic strains, lactobacillus curvatus hy7601 and lactobacillus plantarum ky1032: reduction of fasting plasma lysophosphatidylcholines in nondiabetic and hypertriglyceridemic subjects. | this study evaluated the triglyceride (tg)-lowering effects of consuming dual probiotic strains of lactobacillus curvatus (l. curvatus) hy7601 and lactobacillus plantarum (l. plantarum) ky1032 on the fasting plasma metabolome. | 2015 | 26044516 |
| microbial analyses of traditional italian salami reveal microorganisms transfer from the natural casing to the meat matrix. | in this study the bacterial biodiversity, during the maturation process of traditional sausages (salame mantovano), produced with two different kinds of casing (hog middle or "crespone" and hog bung or "gentile"), was investigated by means of culture-dependent and -independent methods. in order to assess the natural variability linked to the type of casing used in production, the ingredients, as well as ripening conditions, were identical in both productions. the aim of the study was to understa ... | 2015 | 26001060 |
| probiotic mixture kf attenuates age-dependent memory deficit and lipidemia in fischer 344 rats. | to investigate the memory-enhancing effect of lactic acid bacteria, we selected the probiotic mixture kf, which consisted of lactobacillus plantarum ky1032 and lactobacillus curvatus hy7601 (1 × 10(11) cfu/g of each strain), and investigated its antilipidemic and memoryenhancing effects in aged fischer 344 rats. kf (1 × 10(10) cfu/rat/day), which was administered orally once a day (6 days per week) for 8 weeks, significantly inhibited age-dependent increases of blood triglyceride and reductions ... | 2015 | 25975611 |
| sakacin q produced by lactobacillus curvatus acu-1: functionality characterization and antilisterial activity on cooked meat surface. | this work was conducted to evaluate the antilisterial activity of sakacin q produced by lactobacillus curvatus acu-1 on the surface of cooked pork meat. a genetic re-characterization of the producer strain and a study of the structural genes involved in bacteriocin production were carried out as complementary data. studies indicated that the bacteriocin was not attached to the producer cells favoring pre-purifications steps. bacteriocin effectiveness was not compromised by adsorption to meat and ... | 2014 | 24769146 |
| identification, technological and safety characterization of lactobacillus sakei and lactobacillus curvatus isolated from argentinean anchovies (engraulis anchoita). | in this study, the identification and characterization of lactobacillus previously isolated from fresh anchovies (engraulis anchoita) are investigated. 16s rdna partial sequencing assigned all the isolates to belong to the lactobacillus sakei/curvatus group. fourteen out of 15 isolates were identified as l. sakei by phenotypic traits: they exhibited catalase activity and fermented melibiose, although only 10 of them hydrolyzed arginine. these results were confirmed by multiplex pcr-based restric ... | 2013 | 23807916 |
| peptides with angiotensin i converting enzyme (ace) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne lactobacillus. | angiotensin i converting enzyme (ace) inhibitory activity of peptides derived from the hydrolysis of sarcoplasmic and myofibrillar porcine proteins by the action of lactobacillus sakei crl1862 and lactobacillus curvatus crl705 (whole cells+cell free extracts) was investigated at 30°c for 36 h. the protein hydrolysates were subjected to rp-hplc in order to fractionate the extracts for further evaluation of ace inhibitory activity. bioactive fractions were only found from the hydrolysis of sarcopl ... | 2013 | 23806758 |
| identification of lactic acid bacteria in salted chinese cabbage by sds-page and pcr-dgge. | lactic acid bacteria (lab) in salted chinese cabbage, the main ingredient of kimchi, were analyzed by culture-dependent sodium dodecyl sulfate-polyacrylamide gel electrophoresis (sds-page), followed by sequencing of the 16s rrna gene and by culture-independent polymerase chain reaction-denaturing gradient gel electrophoresis (pcr-dgge), followed by sequencing of the v3 region of the 16s rrna gene. the results were compared to those of lab that had previously been found in kimchi. | 2014 | 23749756 |
| microbiology of cheddar cheese made with different fat contents using a lactococcus lactis single-strain starter. | flavor development in low-fat cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. the biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in the cheese matrix. lipid removal fundamentally alters cheese composition, which can modify the cheese mic ... | 2013 | 23684037 |
| prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria. | in the last few years the need to produce food with added value has fueled the search for new ingredients and health-promoting compounds. in particular, to improve the quality of bakery products with distinct nutritional properties, the identification of new raw materials, appropriate technologies, and specific microbial strains is necessary. in this study, different doughs were prepared, with 10% and 20% flour from immature wheat grain blended with type "0 america" wheat flour. immature flour w ... | 2013 | 23584774 |
| supplementation of lactobacillus curvatus hy7601 and lactobacillus plantarum ky1032 in diet-induced obese mice is associated with gut microbial changes and reduction in obesity. | to investigate the functional effects of probiotic treatment on the gut microbiota, as well as liver and adipose gene expression in diet-induced obese mice. | 2013 | 23555678 |
| probiotics l. plantarum and l. curvatus in combination alter hepatic lipid metabolism and suppress diet-induced obesity. | to determine the effects of naturally derived probiotic strains individually or combination on a short-term diet-induced obesity model. | 2013 | 23512789 |
| dual probiotic strains suppress high fructose-induced metabolic syndrome. | to investigate the effect of novel probiotics on the clinical characteristics of high-fructose induced metabolic syndrome. | 2013 | 23345951 |
| optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs. | currently hydrocolloids are applied as baking aids in order to enhance the quality of gluten-free bread. microbial exopolysaccharides (eps) can also have a positive impact on gluten-free baked goods. provided that yields are sufficient, in situ produced eps may enable clean (additive free) labels. thus, in situ eps optimization was conducted to achieve high amounts of eps in gluten-free sourdoughs. the influence of flours, dough yield, cell counts, sucrose concentration and sucrose fed-batch wer ... | 2012 | 22986191 |
| anti-allergic effect of lactic acid bacteria isolated from seed mash used for brewing sake is not dependent on the total ige levels. | lactic acid bacteria (lab) in fermented foods have attracted considerable attention recently as treatment options for allergic diseases, the incidence of which has been increasing worldwide. five strains of lab isolated from kimoto, the traditional seed mash used for brewing sake, were screened for the ability to suppress ige-mediated hypersensitivity reaction. leuconostoc mesenteroides and lactobacillus sakei, the normal microflora in kimoto, significantly suppressed the reaction, but the conta ... | 2012 | 22652086 |
| polyphasic screening, homopolysaccharide composition, and viscoelastic behavior of wheat sourdough from a leuconostoc lactis and lactobacillus curvatus exopolysaccharide-producing starter culture. | after isolation from different doughs and sourdoughs, 177 strains of lactic acid bacteria were screened at the phenotypic level for exopolysaccharide production on media containing different carbohydrate sources. two exopolysaccharide-producing lactic acid bacteria (lactobacillus curvatus 69b2 and leuconostoc lactis 95a) were selected through quantitative analysis on solid media containing sucrose and yeast extract. the pcr detection of homopolysaccharide (gtf and lev) and heteropolysaccharide ( ... | 2012 | 22307283 |
| effect of lactobacillus on body weight and body fat in overweight subjects: a systematic review of randomized controlled clinical trials. | gut microbiota is important for maintaining body weight. modulation of gut microbiota by probiotics may result in weight loss and thus help in obesity treatment. the aim of this systematic review was to evaluate the effects of lactobacillus on weight loss and/or fat mass in overweight adults. a search was performed on the medline (pubmed) and scopus electronic databases using the search terms: 'probiotics', 'lactobacillus, 'obesity', 'body weight changes', 'weight loss', 'overweight', 'abdominal ... | 2017 | 28792488 |
| draft genome sequence of lactobacillus curvatus flec03, a meat-borne isolate from beef carpaccio packaged in a modified atmosphere. | in this study, we present the draft genome sequence for lactobacillus curvatus flec03. this strain was isolated from beef carpaccio packaged in a modified atmosphere. the draft genome will contribute to understanding the role of l. curvatus strains in food products (fermentation, biopreservation, or spoilage) through comparative genomics with other strains. | 2017 | 28663298 |
| complete genome sequence of lactobacillus curvatus strain wikim38 isolated from kimchi. | lactobacillus curvatus wikim38 is a potential probiotic strain isolated from kimchi, a traditional korean fermented food. the complete genome of the wikim38 strain consisted of a circular chromosome of 1,940,170 bp in length with a g+c content of 41.93%. | 2017 | 28473381 |
| proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures. | the hydrolysis of myofibrillar proteins during fermentation of sausage models by an autochthonous starter culture was investigated. in order to provide a whole map of the generated products, proteomic and peptidomic were used and complemented with the amino acid profile. beaker sausages (bs) were used as models which were inoculated or not with lactobacillus curvatus crl705 and staphylococcus vitulinus gv318 as starter cultures. the hydrolysis of actin, myosin light chain 1/3 (mlc 1/3), myosin r ... | 2015 | 28433309 |