| quorum sensing in sourdough lactobacillus plantarum dc400: induction of plantaricin a (plna) under co-cultivation with other lactic acid bacteria and effect of plna on bacterial and caco-2 cells. | this work aimed at showing the effect of pheromone plantaricin a (plna) by lactobacillus plantarum dc400 towards other sourdough lactic acid bacteria and the potential of plna to protect the function of the human intestinal barrier. growth and survival of sourdough lactic acid bacteria were differently affected by co-cultivation with l. plantarum dc400. compared to mono-cultures, lactobacillus sanfranciscensis dppma174 and pediococcus pentosaceus 2xa3 showed growth inhibition and decreased viabi ... | 2010 | 20354993 |
| biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening. | sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated k and r), two starter cultures (pediococcus pentosaceus, c; lactobacillus curvatus+staphylococcus carnosus, f), two spicing mixtures (h; p) and two casing diameters (4.5cm, t; 7cm, w), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15 degrees c and relative humidity of 70% between days 28 and 112). tyramine and putrescine content (y, ... | 2009 | 20416663 |
| phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "alheira", a traditional fermented sausage produced in portugal. | the aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacteria (lab) isolated from "alheira", a fermented sausage produced in portugal. lab were identified to genus and species level by phenotypic characteristics, using genus or species-specific primers and sequencing of the gene encoding 16s rrna. two-hundred and eighty-three isolates were grouped into 14 species. lactobacillus plantarum was isolated from all sausages and enterococcusfaecalis from most of ... | 2009 | 20416703 |
| structural analysis and biomedical applications of dextran produced by a new isolate pediococcus pentosaceus screened from biodiversity hot spot assam. | dextran produced by a natural isolate of pediococcus pentosaceus, screened from assam, in the northeastern region of india, was estimated, purified, structure characterised and functionality analysed. the dextran concentration in the cell free supernatant of the isolate p. pentosaceus was 10.2mg/ml. ft-ir analysis revealed the hydroxyl and carboxyl functional groups present in the dextran. (1)h nmr and (13)c nmr spectral data revealed that the dextran has a linear backbone of alpha-(1-->6) linke ... | 2010 | 20444595 |
| susceptibility of meat starter cultures to antimicrobials used in food animals in canada. | lactic acid bacteria (lab) are extensively used in the food industry for fermentation processes. however, it is possible that these bacteria may serve as a reservoir for antibiotic resistance genes that can be transferred to pathogens, giving rise to public health concerns. animal operations that use antimicrobials as growth promotants have been linked to the origin of resistance due to the selective effect of low levels of antimicrobial used in this management strategy. the objective of this st ... | 2010 | 20501043 |
| potential of pediococcus pentosaceus (l006) isolated from maize leaf to suppress fumonisin-producing fungal growth. | the present study was aimed at characterizing the ability of lactic acid bacteria isolated from maize to repress the growth of fumonisin-producing fungi. a total of 67 isolates were screened for their antifungal activity against fusarium proliferatum and fusarium verticillioides by using the overlay method. the most efficient antifungal isolate was identified as pediococcus pentosaceus (l006), on the basis of physiological and biochemical characterization and 16s rrna gene sequencing. production ... | 2010 | 20537273 |
| purification of bacterial genomic dna in less than 20 min using chelex-100 microwave: examples from strains of lactic acid bacteria isolated from soil samples. | we established a chelex 100-microwave method for the purification of bacterial genomic dna (gdna) in less than 20 min with high yield and good quality, useful for multiple purposes. it combines chelex 100, proteinase k, rnase a and heating in a microwave oven. the resulting gdna was used directly to identify bacterial species of the order lactobacillales by means of pcr amplification of their 16s rdna gene, isolated from sediments on the yucatan peninsula, mexico. this method produced gdna free ... | 2010 | 20556655 |
| role of specific components from commercial inactive dry yeast winemaking preparations on the growth of wine lactic acid bacteria. | the role of specific components from inactive dry yeast preparations widely used in winemaking on the growth of three representative wine lactic acid bacteria (oenococcus oeni, lactobacillus hilgardii and pediococcus pentosaceus) has been studied. a pressure liquid extraction technique using solvents of different polarity was employed to obtain extracts with different chemical composition from the inactive dry yeast preparations. each of the extracts was assayed against the three lactic acid bac ... | 2010 | 20578762 |
| community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome. | the lactic acid bacterial (lab) community dynamics of two wheat and two spelt sourdough fermentations that were daily back-slopped were monitored during a period of 10 days by hybridizing time-related rna samples, representing the metatranscriptome, to an lab functional gene microarray. to indicate the species present in each hybridized sample, annotation information for the 2,269 oligonucleotides on the microarray was used. the overall hybridization data revealed that after a transition phase o ... | 2010 | 20581179 |
| diversity of lactic acid bacteria from hussuwa, a traditional african fermented sorghum food. | the diversity of lactic acid bacteria associated with hussuwa fermentation, a sudanese fermented sorghum food, was studied using a polyphasic taxonomical approach. predominant strains could be well characterised based on a combination of phenotypic tests and genotypic methods such as ardra, rep-pcr and rapd-pcr, as well as 16s rrna gene sequencing of representative strains. thus, the majority (128 of 220, 58.3%) of strains exhibited phenotypic properties typical of heterofermentative lactobacill ... | 2010 | 20630317 |
| effects of microbial inoculants on corn silage fermentation, microbial contents, aerobic stability, and milk production under field conditions. | the present study aimed to investigate the effects of 2 corn silage inoculation strategies (homofermentative vs. heterofermentative inoculation) under field conditions and to monitor responses in silage variables over the feeding season from january to august. thirty-nine commercial dairy farms participated in the study. farms were randomly assigned to 1 of 3 treatments: control (nonactive carrier; chr. hansen a/s, hørsholm, denmark), lactisil (inoculation with 1 x 10(5)lactobacillus pentosus an ... | 2010 | 20655446 |
| robustness of lactobacillus plantarum starters during daily propagation of wheat flour sourdough type i. | this study aimed at investigating the robustness of selected sourdough strains of lactobacillus plantarum. seven strains were singly used as sourdough type i starters under daily back-slopping propagation (ten days) using wheat flour. cell numbers of presumptive lactic acid bacteria varied slightly (median values of 9.13-9.46 log cfu g(-1)) between and within started sourdoughs, as well as the acidifying activity (median values of 1.24-1.33). after three days also the control sourdough (unstarte ... | 2010 | 20688231 |
| tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages. | lactic acid bacteria (lab) and enterococci were isolated immediately after stuffing (day 0), at the end of ripening (28th day) and at the end of storage (112th day) from dry fermented sausages produced by two different producers (k; r) in two diameters (4.5 and 7 cm) using either of two spice mixtures (p; h) and either of two starter cultures (pediococcus pentosaceus, c; lactobacillus curvatus+staphylococcus carnosus, f), resulting in a total of 16 different combinations. tyrosine-decarboxylase ... | 2010 | 20696534 |
| exploitation of acha (digitaria exiliis) and iburu (digitaria iburua) flours: chemical characterization and their use for sourdough fermentation. | this study aimed at characterizing the chemical and microbiological composition of acha (digitaria exiliis) and iburu (digitaria iburua) flours and at exploiting their potential for sourdough fermentation. both the flours had a gross composition similar to other cereals. as shown by two-dimensional electrophoresis analysis, acha flour had a higher number of prolamins with respect to iburu flour. the opposite was found for the number of glutelin spots. the concentration of total free amino acids ... | 2010 | 20832683 |
| identification of escherichia coli o157:h7 surrogate organisms to evaluate beef carcass intervention treatment efficacy. | we compared the survival of potential pathogen surrogates-meat-hygiene indicators (non-escherichia coli coliforms), biotype i e. coli, and lactic acid bacteria starter cultures-with survival of an e. coli o157:h7 (eco157:h7) inoculum in beef carcass intervention trials. survival of one lactic acid bacteria starter culture (bactoferm lhp dry [pediococcus acidilactici and pediococcus pentosaceus]), a five-isolate biotype i inoculum, and a five-isolate non-e. coli coliform inoculum, was compared wi ... | 2010 | 21067675 |
| study of the relationship between changes in lactic acid bacterial cell components and stimulation of il-12 production under salt-stressed conditions. | one hundred and seventeen strains of plant origin lactic acid bacteria were observed to have interleukin (il)-12 production-inducing activities using mouse peritoneal macrophages. pediococcus pentosaceus (kkm122) was chosen for its stable and strong il-12 production-inducing activity. there was no significant difference in il-12 activity induced by the kkm122 strain grown in culture conditions of 0% and 6% nacl. the cell wall components of cells grown in 6% salt condition, however, significantly ... | 2010 | 21071868 |
| microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward escherichia coli o157:h7 during dry sausage ripening. | work examines the origin of bactericidal activity in mustard flour and explores the relative contribution from starter cultures, e. coli o157:h7 itself and other sources. bacteria can degrade naturally occurring glucosinolates in mustard and form isothiocyanates with antimicrobial activity. in the present work, 24 starter cultures (mostly from commercial mixtures) were screened for their capacity to decompose the glucosinolate, sinalbin. the most active pair, pediococcus pentosaceus um 121p and ... | 2010 | 21146240 |
| evaluation of different starter cultures (staphylococci plus lactic acid bacteria) in semi-ripened salami stuffed in swine gut. | the ripening properties were evaluated in semi-ripened pork salami started by different cultures: cxp (pediococcus pentosaceus, staphylococcus xylosus and staphylococcus carnosus); rap (lactobacillus plantarum, lactobacillus sakei, s. xylosus and s. carnosus); and gy2 (l. sakei, s. xylosus and s. carnosus). these starters were chosen by their technological activities: cxp (rapid acidifying); rap (medium acidifying); and gy2 (slow acidifying plus intense reddening-flavouring). salami was enhanced ... | 2010 | 21177044 |
| comparison of culture-dependent and -independent methods for bacterial community monitoring during montasio cheese manufacturing. | the microbial community in milk is of great importance in the manufacture of traditional cheeses produced using raw milk and natural cultures. during milk curdling and cheese ripening, complex interactions occur in the microbial community, and accurate identification of the microorganisms involved provides essential information for understanding their role in these processes and in flavor production. recent improvements in molecular biological methods have led to their application to food matric ... | 2011 | 21262359 |
| comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria. | this paper reports a comparative study of the inhibitory potential of 18 phenolic compounds, including hydroxybenzoic acids and their derivatives, hydroxycinnamic acids, phenolic alcohols and other related compounds, stilbenes, flavan-3-ols and flavonols, on different lactic acid bacteria (lab) strains of the species oenococcus oeni, lactobacillus hilgardii and pediococcus pentosaceus isolated from wine. in general, flavonols and stilbenes showed the greatest inhibitory effects (lowest ic50 valu ... | 2011 | 21295882 |
| phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies. | lactic acid bacteria (lab) are generally accepted as beneficial to the host and their presence is directly influenced by ingestion of fermented food or probiotics. while the intestinal lactic microbiota is well-described knowledge on its routes of inoculation and competitiveness towards selective pressure shaping the intestinal microbiota is limited. in this study, lab were isolated from faecal samples of breast feeding mothers living in syria, from faeces of their infants, from breast milk as w ... | 2011 | 21300508 |
| factors influencing the production of volatile phenols by wine lactic acid bacteria. | this work aimed to evaluate the effect of certain factors on the production of volatile phenols from the metabolism of p-coumaric acid by lactic acid bacteria (lab) (lactobacillus plantarum, l. collinoides and pediococcus pentosaceus). the studied factors were: ph, l-malic acid concentration, glucose and fructose concentrations and aerobic/anaerobic conditions. it was found that, in the ph range of 3.5 to 4.5, the higher the ph the greater the production of volatile phenols. this behaviour is co ... | 2011 | 21329996 |
| effect of applying inoculants with heterolactic or homolactic and heterolactic bacteria on the fermentation and quality of corn silage. | this study examined the effect of applying different bacterial inoculants on the fermentation and quality of corn silage. corn plants were harvested at 35% dm, chopped, and ensiled in 20-l mini silos after application of (1) deionized water (con) or inoculants containing (2) 1 × 10(5) cfu/g of pediococcus pentosaceus 12455 and propionibacteria freudenreichii (b2); (3) 4 × 10(5) cfu/g of lactobacillus buchneri 40788 (buc); or (4) 1 × 10(5) cfu/g of pediococcus pentosaceus 12455 and 4 × 10(5) cfu/ ... | 2011 | 21338815 |
| biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs. | in this study, four different laboratory scale gluten-free (gf) sourdoughs were developed from buckwheat or teff flours. the fermentations were initiated by the spontaneous biota of the flours and developed under two technological conditions (a and b). sourdoughs were propagated by continuous back-slopping until the stability was reached. the composition of the stable biota occurring in each sourdough was assessed using both culture-dependent and -independent techniques. overall, a broad spectru ... | 2010 | 21356457 |
| the characterisation of lactic acid bacteria during the fermentation of an artisan serbian sausage (petrovská klobása). | petrovská klobása is an artisan serbian sausage made only from meat and spices without any additives or starter cultures. in order to characterise lactic acid bacteria (lab) microflora, a total number of 404 lab strains were isolated from 15 samples collected during 90 days of the fermentation and 120 days of storage of one batch of petrovská klobása. the isolates were preliminarily identified by phenotypic tests and subjected to (gtg)5-pcr fingerprinting. representatives of each group were iden ... | 2011 | 21420794 |
| the combination of mixed lactic acid bacteria and dietary fiber lowers serum cholesterol levels and fecal harmful enzyme activities in rats. | probiotics such as lactic acid bacteria (lab) and prebiotics such as fiber are generally considered beneficial for health. these affect the microflora composition and fermentation metabolites and consequently contribute to local and systemic effects in humans. the beneficial effects of probiotics can be improved when combined with prebiotics. here we investigated the effects of a mixed lab supplement combined with dietary fiber on the population of lab in the gut, as well as on serum cholesterol ... | 2011 | 21468911 |
| proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham. | during the processing of dry-cured meat products, sarcoplasmic and myofibrillar proteins undergo proteolysis, which has a marked effect on product flavor. microbial proteolytic activity is due to the action of mostly lactic acid bacteria (lab) and to a lesser extent micrococci. the proteolytic capacity of molds in various meat products is of interest to meat processors in the mediterranean area. eleven lab and mold strains from different commercial origins were tested for proteolytic activity ag ... | 2011 | 21549056 |
| exploitation of sweet cherry (prunus avium l.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria. | strains of lactobacillus plantarum, pediococcus acidilactici, pediococcus pentosaceus and leuconostoc mesenteroides subsp. mesenteroides were identified from 8 cultivars of sweet cherry by partial 16s rrna gene sequence and subjected to typing by random amplified polymorphic dna-polymerase chain reaction (rapd-pcr) analysis. representative isolates from each species and each cultivar were screened based on the kinetics of growth on cherry puree added of (10%, v/v) stem infusion (cp-si). a protoc ... | 2011 | 21569932 |
| wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria. | aims: to evaluate the effect of wine phenolic compounds on the production of volatile phenols (4-vinylphenol [4vp] and 4-ethylphenol [4ep]) from the metabolism of p-coumaric acid by lactic acid bacteria (lab). methods and results: lactobacillus plantarum, lactobacillus collinoides and pediococcus pentosaceus were grown in mrs medium supplemented with p-coumaric acid, in the presence of different phenolic compounds: nonflavonoids (hydroxycinnamic and benzoic acids) and flavonoids (flavonols and ... | 2011 | 21575111 |
| antifungal activity of lactobacillus fermentum te007, pediococcus pentosaceus te010, lactobacillus pentosus g004, and l. paracasi d5 on selected foods. | in the search for new preservatives from natural resources to replace or to reduce the use of chemical preservatives 4 strains of lactic acid bacteria (lab) were selected to be evaluated for their antifungal activity on selected foods. the supernatants of the selected strains delayed the growth of fungi for 23 to 40 d at 4 °c and 5 to 6 d at 20 and 30 °c in tomato puree, 19 to 29 d at 4 °c and 6 to 12 d at 20 and 30 °c in processed cheese, and 27 to 30 d at 4 °c and 12 to 24 d at 20 and 30 °c in ... | 2011 | 21806613 |
| effect of applying bacterial inoculants containing different types of bacteria to corn silage on the performance of dairy cattle. | this study examined the effect of applying different bacterial inoculants to corn silage at the time of ensiling on the performance of lactating dairy cows. corn plants were harvested at 35% dry matter (dm), chopped, and ensiled in 2.4-m-wide bags after application of (1) no inoculant (con); (2) biotal plus ii (b2) containing pediococcus pentosaceus and propionibacteria freudenreichii; (3) buchneri 40788 (buc) containing lactobacillus buchneri; or (4) buchneri 500 (b500) containing pediococcus p ... | 2011 | 21787933 |
| phytate-degrading pediococcus pentosaceus cfr r123 for application in functional foods. | the present work looks at the role of phytate-degrading pediococcus pentosaceus cfr r123 application in functional foods to evaluate the fate of phytate and calcium solubility during fermentation. under standard conditions, cfr r123 grown in modified mrs containing sodium phytate cfr r123 showed 43% degradation of sodium phytate in 15 minutes. fermentation of malted finger millet seed coat (mfsc) and soya milk (sm) with cfr r123 for 12 h resulted in 5.6-12% phytate degradation and a notable incr ... | 2011 | 21831790 |
| identification of bacteriocin genes in enterococci isolated from game animals and saltwater fish. | bacteriocins produced by enterococci, referred to as enterocins, possess great interest for their potential use as biopreservatives in food and feed, as well as alternative antimicrobials in humans and animals. in this context, the aim of the present study was to determine the antimicrobial activity and the presence of bacteriocin structural genes in fecal enterococcal isolates from animal origins. evaluation of the direct antimicrobial activity of 253 isolates from wild boars (sus scrofa, n = 6 ... | 2011 | 21819651 |
| evaluation of beneficial attributes for phytate-degrading pediococcus pentosaceus cfr r123. | in this study we have screened and selected potent phytate-degrading lactic acid bacteria (lab), and evaluated their beneficial attributes. around 60 lab strains were isolated from several cereal- and pulse-based conventional fermented preparations. they were screened for their ability to degrade myo-inositol hexakisphosphate (ip6) by cobalt chloride qualitative staining method (plate assay). one of the cultures, pediococcus pentosaceus cfr r123, was capable of degrading both calcium and sodium ... | 2010 | 21831762 |
| lactic acid bacteria isolated from ethnic preserved meat products of the western himalayas. | we used culture- and molecular-biology-based methods to investigate the diversity of lactic acid bacteria (lab) in the ethnic chevon (goat) meat products chartayshya, jamma and arjia of the western himalayas. in six chartayshya, six jamma and four arjia samples, lab were the predominant microbial component involved in the fermentation of these samples, and the total lab population in arjia (7.8-á-¦-á0.1-álog cfu-ág(-1); mean-á-¦-ásd) was significantly higher (p-á<-á0.05) than in chartayshya (6.9 ... | 2011 | 21839380 |
| effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages. | two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper+diameter 80 mm, h-sausage; high content of red pepper+diameter 55 mm, p-sausage, respectively) were produced in parallel with two different starter cultures (pediococcus pentosaceus+staphylococcus carnosus, b-samples and s. carnosus+staphylococcus xylosus+lactobacillus farciminis, f-samples, respectively). the sausages were ripened 21 days and subsequently stored 91 days at the room temper ... | 2004 | 22061810 |
| characterisation of the heat-stable bacteriocin-producing and vancomycin-sensitive pediococcus pentosaceus cfr b19 isolated from beans. | a bacteriocin-producing lactic culture with antilisterial activity was isolated from beans and identified as pediococcus pentosaceus cfr b19. it was able to grow and produce bacteriocin at 41 °c but not at 50 °c. this isolate was found to be sensitive to vancomycin and produced heat-stable (at 121 °c for 15 min) bacteriocin. molecular weight of the purified bacteriocin was found to be ~4.8 kda. this isolate can be used as a starter culture or co-culture in fermented milk products and the bacteri ... | 2010 | 21840803 |
| 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 |
| 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 |
| Functional compounds in fermented buckwheat sprouts. | Fermented buckwheat sprouts (FBS) are used as multifunctional foods. Their production process includes fermentation with lactic acid bacteria. The major strains were found to include Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus, Lactococcus lactis subsp. lactis, and Pediococcus pentosaceus in an investigation of the lactic acid bacteria. We searched for the functional components, and nicotianamine (NA) and 2?-hydroxynicotianamine (HNA) were identified as angiotensin I-co ... | 2011 | 21897039 |
| growth characteristics of meat starter cultures. | the australian code of practice for manufacture of dry and semi-dry sausage (salami) states that fermentation temperatures must not exceed 25°c and that a ph of 5·2 must be achieved in the product within 48 h. in order to select the most appropriate starter cultures for fermentation, lactobacillus plantarum, pediococcus pentosaceus and staphylococcus carnosus were characterised with respect to growth and acid production determined at constant ph (4·7, 5·5 and 6·3). l. plantarum and p. pentosaceu ... | 1991 | 22061650 |
| effect of processing methods and starter culture (staphylococcus xylosus and pediococcus pentosaceus) on proteolytic changes in turkish sausages (sucuk) during ripening and storage. | proteolytic changes in turkish sausages (sucuk) produced by two methods (heat processing and traditional) were determined during processing and storage for 90 days. the sausages were produced with or without starter culture in both methods. a mixture of staphylococcus xylosus and pediococcus pentosaceus was used as starter culture for their acidic and proteolytic characteristics. the major changes in proteolytic characteristics of sucuk took place during the fermentation stage, with an increase ... | 2008 | 22063339 |
| the spatial distribution of bacteria in grana-cheese during ripening. | the microbial composition and its spatial distribution of grana trentino, a hard parmesan-like cheese, was determined, from vat milk to cheese. after cutting along the vertical axis of the cheese wheels, three layers were sampled diagonally across the cheese: under the cheese rind, an intermediate section and the cheese core. after two different ripening periods (9 and 18 months), the cheese samples were analysed using traditional culture dependent and culture independent methods. milk samples w ... | 2012 | 21943677 |
| 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 |
| addition of a-ketoglutarate enhances formation of volatiles by staphylococcus carnosus during sausage fermentation. | the effect of leucine and a-ketoglutarate addition on transamination of branched-chain amino acids was studied in model minces inoculated with pediococcus pentosaceus and staphylococcus carnosus. leucine addition changed the ratio of volatile breakdown products of leucine, isoleucine and valine but not the total amount of the volatiles and it was concluded that the amount of free amino acids does not limit transamination of amino acids. the addition of a-ketoglutarate resulted in increased level ... | 2004 | 22061822 |
| LysA2, the Lactobacillus casei bacteriophage A2 lysin is an endopeptidase active on a wide spectrum of lactic acid bacteria. | The lysin gene (lysA2) of the Lactobacillus casei bacteriophage A2 was cloned and expressed in Escherichia coli. LysA2 is an endopeptidase that hydrolyzes the bond between the terminal D: -alanine of the peptidoglycan tetrapeptide and the aspartic acid residue that forms the bridge with the L: -lysine of a neighboring peptidoglycan chain, characteristic of Gram-positive bacteria included into the A4 peptidoglycan subgroup. This includes most lactobacilli, Lactococcus lactis, Pediococcus acidilac ... | 2011 | 21952940 |
| [bio-ecological control of chronic liver disease and encephalopathy]. | minimal encephalopathy was originally associated with chronic liver disease but is increasingly associated with most other chronic diseases and particularly with diabetes and also chronic disorders in other organs: kidneys, lungs, thyroid and with obesity. it is increasingly with dramatically increased and more or less permanent increase in systemic inflammation, most likely a result of western lifestyle. frequent physical exercise and intake of foods rich in vitamins, antioxidants, fibres, lact ... | 2011 | 21959704 |
| 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 |
| 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 |
| growth and production of volatiles by staphylococcus carnosus in dry sausages: influence of inoculation level and ripening time. | three sausage batches inoculated with normal inoculation level of pediococcus pentosaceus (5×10(6) cfu/g) and with low, intermediate, and high inoculation levels of staphylococcus carnosus (10(5), 5×10(6), 5×10(7) cfu/g, respectively) were produced. cell counts and formation of volatiles were followed throughout a ripening period of three weeks. the staphylococci exhibited the fastest growth in sausages with a low inoculation level, whereas growth was only moderate in sausages with a high initia ... | 2004 | 22061519 |
| 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 |
| homologues and bioengineered derivatives of ltnj vary in ability to form d-alanine in the lantibiotic lacticin 3147. | ltnα and ltnβ are individual components of the two-peptide lantibiotic lacticin 3147 and are unusual in that, although ribosomally synthesized, they contain d-amino acids. these result from the dehydration of l-serine to dehydroalanine by ltnm and subsequent stereospecific hydrogenation to d-alanine by ltnj. homologues of ltnj are rare but have been identified in silico in staphylococcus aureus c55 (sacj), pediococcus pentosaceus fbb61 (penn), and nostoc punctiforme pcc73102 (npnj, previously ca ... | 2011 | 22123251 |
| influence of nacl and nano(3) on sinigrin hydrolysis by foodborne bacteria. | the glucosinolate sinigrin (sng) is converted by endogenous plant myrosinase or by bacterial myrosinase-like activity to form the potent antimicrobial allyl isothiocyanate. in order to use sng as a natural antimicrobial precursor in food, it became important to better understand the ability of bacteria to synthesize the enzyme(s) and understand factors influencing this synthesis at a constant sng concentration. eight spoilage, pathogenic, or starter culture bacteria were grown separately in med ... | 2011 | 22186059 |
| molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of basilicata region (southern italy). | lactic acid bacteria (lab) from traditional fermented sausages of the basilicata region were investigated by ardra-pcr and rapd-pcr for taxonomic identification at species and strain level and characterized on the basis of the growth and acidification at different temperatures, incubation times, levels of nacl and kno(2), hydrolysis of sarcoplasmatic and myofibrillar proteins and antimicrobial, peptide/amino acid release and nitrate reductase activities. lactobacillus sakei was the predominant s ... | 2008 | 22063864 |
| 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 |
| 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 |
| 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 |
| volatiles in a sausage surface model-influence of penicillium nalgiovense, pediococcus pentosaceus, ascorbate, nitrate and temperature. | thirty-two agar sausage models were arranged in a 2((5-1)) fractional factorial design to analyse the effects of penicillium nalgiovense growth, pediococcus pentosaceus starter, sodium ascorbate, sodium nitrate and temperature on 79 volatiles produced during incubation. the model focused on the outer 10 millimeters of sausages. ascorbate addition showed clear antioxidative effects, and reduced the amount of more than half of all volatiles but increased concentrations of 2-methyl-propanal and 3-m ... | 2004 | 22064148 |
| 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 |
| behaviour of the constitutive biota of two types of spanish dry-sausages ripened in a pilot-scale chamber. | the behaviour of the constitutive biota in eighty four samples belonging to two different types of spanish dry-cured sausages during the ripening process in a pilot-scale chamber was investigated. samples were analyzed in three stages during production: fresh product, first drying stage and finished product. lactic acid bacteria (lab) and coagulase-negative cocci (cnc) were identified by the api system. in general, evolution of lab and cnc during the ripening process of spanish dry-cured sausage ... | 2006 | 22062067 |
| 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 |
| In vitro testing of commercial and potential probiotic lactic acid bacteria. | Probiotics are defined as live microorganisms which when administered in adequate amounts confer a health benefit on the host. The objective of this study was to investigate the diversity of selected commercial and potential probiotic lactic acid bacteria using common in vitro screening assays such as transit tolerance in the upper human gastrointestinal tract, adhesion capacity to human intestinal cell lines and effect on epithelial barrier function. The selected bacteria include strains of Lac ... | 2011 | 22177712 |
| Effects of wilting and molasses addition on fermentation and bacterial community in guinea grass silage. | Aims: Acetic acid is considered an important preservative in tropical grass ensiling. The objective of the current experiments was to follow the ensiling fermentation of low dry matter (DM) tropical grass as a model to study changes in bacterial communities during acetic acid fermentation. Methods and Results: Direct-cut and wilted guinea grass silage was prepared with and without molasses. A high acetic acid level was observed during the fermentation of direct-cut silage, and long storage inc ... | 2011 | 22150390 |
| thermal inactivation of the frozen thawed traditional meat starter culture, pediococcus pentosaceus, in a meat model system. | the equation, y((t))=y((0))e(kt), was fitted (r=0.9281, 0.9220 and 0.9117, respectively) to thermal inactivation data (55, 60 and 65°c) of the traditional meat starter culture pediococcus pentosaceus (10(7)cfu/ml) in a meat model system. the population reduction constant ('k') increased (about 2.5- and 3-fold) with an increase in the treatment temperature (from 55 to 60°c and from 60 to 65°c, respectively). the q(10) (55-65°c) for 'k' was 7.63. thermal treatments of 19.1, 9.0 and 3.1min (55, 60 ... | 2006 | 22061889 |
| a fermented meat model system for studies of microbial aroma formation. | a fermented meat model system was developed, by which microbial formation of volatiles could be examined. the model was evaluated against dry, fermented sausages with respect to microbial growth, ph and volatile profiles. fast and slowly acidified sausages and models were produced using the starter cultures pediococcus pentosaceus and staphylococcus xylosus. volatiles were collected and analysed by dynamic headspace sampling and gc-ms. the analysis was primarily focused on volatiles arising from ... | 2004 | 22063950 |
| antilisterial activity of lactic acid bacteria isolated from "alheiras" (traditional portuguese fermented sausages): in situ assays. | a total of 226 lactic acid bacteria (lab) isolated from "alheira", a traditional portuguese fermented sausage, were screened for antagonistic activity against some pathogenic microorganisms, including listeria monocytogenes. the objective was to isolate lab with antibacterial activity from "alheiras" and to select strains that could be used in "alheira" production. isolates displaying antibacterial activity against listeria innocua and l. monocytogenes were investigated for the nature of the ant ... | 2007 | 22061260 |
| lactic acid bacteria from raw milk as potentially beneficial strains to prevent bovine mastitis. | bovine mastitis produces a wide variety of problems in the dairy farm. the treatment of this disease is based on the use of antibiotics which are not always effective. these drugs are also responsible for the presence of residues in the milk and the increase of antibiotic-resistant strains. probiotic products were proposed as a valid alternative to antibiotic therapies and are also useful for the prevention of infectious syndromes. with the aim of designing a probiotic product to prevent bovine ... | 2012 | 22261519 |
| dextransucrase from the mutant of pediococcus pentosaceus (ppm) is more stable than the wild type. | a comparative study on both wild type and mutant of pediococcus pentosaceus for dextransucrase activity, its stability, dextran synthesizing activity, antibiotic sensitivity and carbohydrate utilization was performed. the wild type p. pentosaceus had specific activity of 0.58 u/mg whereas the mutant showed that of 1.0 u/mg with 72% enhancement. the antibiogram of 27 antibiotics tested against mutant showed significant differences with 9 antibiotics when compared to wild type. in carbohydrate fer ... | 2011 | 22558538 |
| identification and characterization of lactic acid bacteria isolated from mixed pasture of timothy and orchardgrass, and its badly preserved silage. | in order to understand the relationship between lactic acid bacteria (lab) species and silage fermentation, a total of 65 lab strains isolated from mixed pasture of timothy (phleum pratense l.) and orchardgrass (dactylis glomerata l.), and its badly preserved silages were subjected to phenotypic and genetic analysis. according to these analyses, the isolates were divided into 13 groups, including enterococcus gallinarum, lactobacillus acidipiscis, l. coryniformis subsp. coryniformis, l. corynifo ... | 2011 | 22515692 |
| characteristics of isolated lactic acid bacteria and their effectiveness to improve stylo (stylosanthes guianensis sw.) silage quality at various temperatures. | two lactic acid bacteria (lab) strains, pediococcus pentosaceus sc1 and lactobacillus paraplantarum sc2 isolated from king grass silage, were characterized and their effectiveness to improve the silage fermentation quality of stylo (stylosanthes guianensis sw.) was studied. strain sc1 was able to grow at a high temperature of 45°c, while sc2 did not. sc2 normally grew at a low ph of 4.0, while sc1 could not. these two strains and a commercial inoculant of lab (l. plantarum, lp) were used as addi ... | 2011 | 22339693 |
| isolation and characterization of chromium(vi)-reducing bacteria from tannery effluents. | two chromium-resistant bacteria (ifr-2 and ifr-3) capable of reducing/transforming cr(vi) to cr(iii) were isolated from tannery effluents. isolates ifr-2 and ifr-3 were identified as staphylococcus aureus and pediococcus pentosaceus respectively by 16s rrna gene sequence analyses. both isolates can grow well on 2,000 mg/l cr(vi) (as k(2)cr(2)o(7)) in luria-bertani (lb) medium. reduction of cr(vi) was found to be growth-associated in both isolates and ifr-2 and ifr-3 reduced 20 mg/l cr(vi) comple ... | 2011 | 22282632 |
| a volumetric assessment of pollen levels in the air of ann arbor, michigan. | | 2005 | 1196148 |
| early clinical results of the ttap acetabular cup. | one hundred seventy-five threaded titanium alloy prostheses (ttap) acetabular cups and 125 cemented cups were evaluated clinically and radiographically at 1 to 3 years postoperatively. the series was statistically different in that there were more women in the cemented group than in the non-cemented group (p less than .001). the cemented group was also older than the threaded group (p less than .001). pain, ambulation, function, range of motion, and roentgenograms were evaluated in all patients. ... | 2009 | 2798250 |
| early clinical results of the ttap acetabular cup. | one hundred seventy-five threaded titanium alloy prostheses (ttap) acetabular cups and 125 cemented cups were evaluated clinically and radiographically at 1 to 3 years postoperatively. the series was statistically different in that there were more women in the cemented group than in the non-cemented group (p less than .001). the cemented group was also older than the threaded group (p less than .001). pain, ambulation, function, range of motion, and roentgenograms were evaluated in all patients. ... | 2009 | 2798250 |
| cerebral perfusion pressure: a hemodynamic mechanism of mannitol and the postmannitol hemogram. | sixteen patients each received infusions of 1 g of mannitol per kg over 5 to 10 minutes, and serial determinations of intracranial pressure (icp), systemic arterial blood pressure (sabp), central venous pressure, cerebral perfusion pressure (cpp), hematocrit, hemoglobin, serum na+, k+, osmolarity, and fluid balance were carried out for 4 hours. urine output was replaced volume for volume with 5% dextrose in 0.45% nacl solution. we tested the hypothesis that patients with high (greater than or eq ... | 2010 | 3116451 |
| [primary transport of acute patients. optimal use of rescue resources exemplified by the canton of graubünden]. | | 2011 | 3927607 |
| hospital outbreak of scabies stemming from two aids patients with norwegian scabies. | | 2007 | 1971073 |
| [single photon emission computed tomography by using n-isopropyl-p-[123i]-iodoamphetamine and 99mtc-hexamethyl propyleneamine oxime in a patient with herpes simplex encephalitis]. | single photon emission computed tomographies (spects) by using n-isopropyl-p-[123i-imp]-iodo-amphetamine (123i-imp) and 99mtc-hexamethyl propyleneamine oxime (99mtc-hm-pao) were serially performed in a 70 yrs. old male with herpes simplex encephalitis (hse), and the chronological changes of accumulations were studied. accumulations of both 123i-imp and 99mtc-hm-pao increased initially, and then decreased with the stage of hse being advanced. the sequential appearance of the lesion in hse with 12 ... | 2009 | 2786584 |
| initiating a community pharmacy residency. | | 2013 | 3728303 |
| the aps knee joint prosthesis. a review of 32 patients. | first clinical and radiographic results with a new knee joint prosthesis, implanted without cement, are reported and the characteristics of the implant (dowel fixation and special instrumentation) presented. the first series of 35 joints with a follow-up period of 1-3 years shows excellent results. radiographically, primary osseous integration cannot be positively identified in all cases, but it could be proved in most instances. cement-free implantation requires good preoperative bone quality a ... | 2008 | 2271356 |
| retreatodontics and ultrasonics. | | 2011 | 3162934 |
| [botanical and phytochemical investigations of species of the genus helleborus growing in europe and asian minor. iii. the quantitative contents of hellebrin in plants of the natural biotops and in culture (author's transl)]. | | 2015 | 4465819 |
| [causes of death and follow-up in life insurance. 5 years' study]. | | 2010 | 2873492 |
| efficacy of danazol in pure red cell aplasia. | twenty-one unselected patients with refractory chronic anemias of various etiologies were treated with danazol, a synthetic attenuated androgen. all had previously failed treatment with hematinics, androgens, corticosteroids, high-dose intravenous immunoglobulin, antithymocyte globulin, cytotoxic immunosuppressive agents, and/or plasmapheresis. three patients with pure red cell aplasia and one with aplastic anemia responded. no responses were observed in 11 patients with myelodysplastic syndrome ... | 2010 | 3098094 |
| lipid and lipoprotein effects on endothelial eicosanoid formation. | an important function of endothelium is to release pgi2, a prostaglandin produced from arachidonic acid that prevents platelet aggregation and causes arterial relaxation. small amounts of other eicosanoids also are produced, but their role in endothelial function has not been elucidated. much of the arachidonic acid present in the endothelium is obtained preformed from the plasma, either as ffa or from lipoproteins. arachidonic acid is efficiently incorporated into endothelial lipids even when o ... | 2011 | 3061005 |
| [surgical problems in the treatment of mitral valve insufficiency of ischemic origin]. | | 2012 | 3436815 |
| national study of internal medicine manpower: x. internal medicine residency and fellowship training: 1985 update. | the number of medical school graduates entering internal medicine residency training was at an all-time high in 1984-85. although the number of first-year residents who were foreign-trained physicians did not differ greatly from the 1983-84 census, the number of first-year residents who were u.s. medical school graduates was much higher than the previous year largely because the number of graduates from u.s. medical schools increased substantially in 1984. the number of internal medicine fellows ... | 2013 | 3946952 |
| national study of internal medicine manpower: x. internal medicine residency and fellowship training: 1985 update. | the number of medical school graduates entering internal medicine residency training was at an all-time high in 1984-85. although the number of first-year residents who were foreign-trained physicians did not differ greatly from the 1983-84 census, the number of first-year residents who were u.s. medical school graduates was much higher than the previous year largely because the number of graduates from u.s. medical schools increased substantially in 1984. the number of internal medicine fellows ... | 2013 | 3946952 |
| the diagnosis of genitourinary neoplasms. | | 2002 | 123911 |
| post-concussional symptoms following minor head injury. | the effect of admission to hospital after a minor head injury on the incidence and duration of post-concussional symptoms was investigated. a total of 114 adults with a minor head injury were randomly allocated to admission for 24 h or to discharge from the accident department. follow-up was by postal questionnaire. this revealed that 90 per cent of patients suffered symptoms lasting an average of 2 weeks. the patients who were discharged had symptoms that lasted a shorter time. admission to hos ... | 2007 | 2592090 |
| 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 |
| [relation between endocrinology and psychiatry. some recent developments]. | relations between endocrinology and psychiatry are developing in two main directions: behavioural effects of hormones. after the effects of peripheral hormones, recent works are concerned with a.c.t.h. and antidiuretic hormone (which interfere with memory process) and with hypothalamic peptides (which might have psychotropic properties, independant of their endocrine regulation function). -correlations between psychiatric syndroms and endocrine disorders. in some mentally depressed patients, dis ... | 2003 | 165466 |
| 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 |
| [molecular bases of chronic granulomatous disease--analysis of the involvement of cytosol factors for nadph oxidase]. | during the past 5 years, the discovery of cell-free superoxide generation system (bromberg y, pick e: cell immunol 88:213-221, 1984) has been revolutionized our understanding of phagocyte superoxide generation. using cell-free system, it was clarified that nadph oxidase for superoxide generation was comprised of components present in both the plasma membrane as well as in the cytosol. this oxidase could be kept inactive by keeping its components separated from each other within the cell and then ... | 2005 | 1317471 |
| health effects of ionizing radiation: dr. sagan's paradigms. | | 2012 | 3570808 |
| [thrombotic occlusion and late lysis in the arteria subclavia lusoria dextra]. | case history of a 45 years aged male patient with an aortic arch anomaly. thrombotic occlusion of the a. lusoria dextra with symptoms of a subclavian-steal syndrome and anoxia in the right hand. spontaneous lysis after 8 weeks is documentated by arteriography. | 2005 | 1183296 |
| [massive lower gastrointestinal hemorrhage of diverticular origin. diagnostic and therapeutic problems]. | | 2005 | 1082809 |
| mucinous ascites associated with rupture of benign ovarian teratoma. case report. | | 2007 | 2223689 |
| mucinous ascites associated with rupture of benign ovarian teratoma. case report. | | 2007 | 2223689 |