| common mechanism of cross-resistance development in pathogenic bacteria bacillus cereus against alamethicin and pediocin involves alteration in lipid composition. | to understand the mechanism of development of cross-resistance in food pathogen bacillus cereus against an antimicrobial peptide pediocin and antibiotic alamethicin, the present study was designed. pediococcus pentosaceus was taken as a source of pediocin, and it was purified by ammonium sulphate precipitation followed by cation exchange chromatography with 14.01-fold purity and 14.4 % recovery. b. cereus strains alamethicin-resistant strains (ic50 3.23 µg/ml) were selected from sensitive popula ... | 2016 | 27378130 |
| anti-bacterial and anti-biofilm activity of probiotic bacteria against oral pathogens. | in this study, three lactic acid bacteria (lab), isolated from barley, traditional dried meat and fermented olive were characterized and tested for their anti-bacterial and anti-biofilm activities against oral bacteria. our results revealed that the tested lab were γ-hemolytic and were susceptible to four antibiotics. all the strains were resistant to low ph, bile salt, pepsin and pancreatin. furthermore, fb2 displayed a high aut-oaggregative phenotype (99.54%) while ff2 exhibited the best co-ag ... | 2016 | 27317856 |
| study of lactic acid bacteria community from raw milk of iranian one humped camel and evaluation of their probiotic properties. | camel milk is amongst valuable food sources in iran. on the other hand, due to the presence of probiotic bacteria and bacteriocin producers in camel milk, probiotic bacteria can be isolated and identified from this food product. | 2015 | 26060561 |
| microbiological analyses of traditional alcoholic beverage (chhang) and its starter (balma) prepared by bhotiya tribe of uttarakhand, india. | present article depicts microbiology of starter (balma) used in traditional solid-state fermentation of alcoholic beverage (chhang) by bhotiya tribe of uttarakhand. it also highlights the importance of herbs in balma preparation and kinetics of lactic acid and ethanol fermentation under chhang preparation using balma. balma contains 214 × 10(6) cfu/g yeasts, 2.54 × 10(6) cfu/g lactic acid bacteria (lab) and 1.4 × 10(6) cfu/g other mesophilic bacteria. its sequence analysis revealed a rich divers ... | 2016 | 26843694 |
| lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against bacillus subtilis and fungi. | to screen five strains of lactic acid bacteria (lab) isolated from rye sourdoughs for the potential production of antimicrobial substances. | 2012 | 22313683 |
| phenolic acid degradation potential and growth behavior of lactic acid bacteria in sunflower substrates. | sunflower flour provides a high content of protein with a well-balanced amino acid composition and is therefore regarded as an attractive source for protein. the use for human nutrition is hindered by phenolic compounds, mainly chlorogenic acid, which can lead under specific circumstances to undesirable discolorations. in this study, growth behavior and degradation ability of chlorogenic acid of four lactic acid bacteria were explored. data suggested that significant higher fermentation performa ... | 2016 | 27052717 |
| fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites. | the main objectives were to determine the influence of secondary plant metabolites and antinutritives in lupin seeds on the fermentation performance of lactic acid bacteria and to study their ability to degrade these substances. the suitability of lupin raw materials as fermentation substrates was examined. | 2015 | 26189714 |
| isolation and molecular identification of lactic acid bacteria and bifidobacterium spp. from faeces of the blue-fronted amazon parrot in brazil. | in brazil, the blue-fronted amazon parrot (amazona aestiva) is a common pet. the faecal microbiota of these birds include a wide variety of bacterial species, the majority of which belong to the gram-positive lactic acid bacteria (lab) clade. the aim of this study was to investigate differences in the diversity and abundance of lab and bifidobacterium spp. in the cloacae between wild and captive birds and to select, identify and characterise lab for consideration as a parrot probiotic. cloacal s ... | 2014 | 25062609 |
| prebiotic effects of bovine lactoferrin on specific probiotic bacteria. | bovine lactoferrin (blf) is a natural iron-binding protein and it has been suggested to be a prebiotic agent, but this finding remains inconclusive. this study explores the prebiotic potential of blf in 14 probiotics. initially, blf (1-32 mg/ml) treatment showed occasional and slight prebiotic activity in several probiotics only during the late experimental period (48, 78 h) at 37 °c. we subsequently supposed that blf exerts stronger prebiotic effects when probiotic growth has been temperately r ... | 2017 | 28185076 |
| probiotic bacteria, b. longum and l. acidophilus inhibit infection by rotavirus in vitro and decrease the duration of diarrhea in pediatric patients. | evidence suggests that specific probiotics may be antagonistic to enteric pathogens and enhance immunity, and thus, provide a means of preventing or treating diarrheal diseases. in the present study, we aimed to evaluate the efficacy of probiotic strains isolated from koreans for the treatment of viral gastroenteritis in young children and against rotavirus in vitro. | 2015 | 25459995 |
| 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 |
| the dominant microbial community associated with fermentation of obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods. | obushera includes four fermented cereal beverages from uganda namely: obutoko, enturire, ekitiribita and obuteire, whose microbial diversity has not hitherto been fully investigated. knowledge of the microbial diversity and dynamics in these products is crucial for understanding their safety and development of appropriate starter cultures for controlled industrial processing. culture-dependent and culture-independent techniques including denaturating gradient gel electrophoresis (dgge) and mixed ... | 2012 | 23141639 |
| bacteriocin activity against various pathogens produced by pediococcus pentosaceus vj13 isolated from idly batter. | bacteriocins, an antimicrobial peptide, is known to have wide spectrum antimicrobial activity against various pathogens. because they are easily digested in the intestine, they are considered as safe and are widely used as food preservatives. hence their purification and characterization have attracted considerable attraction, especially for those having activity against human pathogens. in this study, the bacteriocin produced by pediococcus pentosaceus vj13 was precipitated with cold acetone an ... | 2013 | 23754544 |
| effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage. | the present work deals with the evaluation of the effect of three different commercial starter cultures (chr. hansen, hørsholm, denmark) on the volatile compound profile and sensory properties, as well as some important physicochemical parameters, of dry-fermented foal sausages at the end of ripening in order to select the most suitable starter culture for this elaboration. the sausage batches were named as follows: co (non-inoculated control), fs (lactobacillus sakei + staphylococcus carnosus), ... | 2016 | 25851258 |
| monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation. | the present work was carried out to retrieve the origin of lactic acid bacteria (lab) in sourdough. to this purpose, wheat lab were monitored from ear harvest until the first step of fermentation for sourdough development. the influence of the geographical area and variety on lab species/strain composition was also determined. the ears of four triticum durum varieties (duilio, iride, saragolla and simeto) were collected from several fields located within the palermo province (sicily, italy) and ... | 2017 | 27889157 |
| presence of erythromycin and tetracycline resistance genes in lactic acid bacteria from fermented foods of indian origin. | lactic acid bacteria (lab) resistant to erythromycin were isolated from different food samples on selective media. the isolates were identified as enterococcus durans, enterococcus faecium, enterococcus lactis, enterococcus casseliflavus, lactobacillus salivarius, lactobacillus reuteri, lactobacillus plantarum, lactobacillus fermentum, pediococcus pentosaceus and leuconostoc mesenteroides. of the total 60 isolates, 88 % harbored the ermb gene. the efflux gene msra was identified in e. faecium, e ... | 2012 | 22644346 |
| isolation, identification, and evaluation of new lactic acid bacteria strains with both cellular antioxidant and bile salt hydrolase activities in vitro. | in this study, we analyzed chinese traditional fermented food to isolate and identify new lactic acid bacteria (lab) strains with novel functional properties and to evaluate their cellular antioxidant and bile salt hydrolase (bsh) activities in vitro. a sequential screening strategy was developed to efficiently isolate and obtain 261 lab strains tolerant of bile salt, acid, and h2o2 from nine chinese traditional fermented foods. among these strains, 70 were identified as having 2,2-diphenyl-1-pi ... | 2016 | 28221912 |
| biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses. | "nostrano-cheeses" are traditional alpine cheeses made from raw cow's milk in trentino-alto adige, italy. this study identified lactic acid bacteria (lab) developing during maturation of "nostrano-cheeses" and evaluated their potential to produce γ-aminobutyric acid (gaba), an immunologically active compound and neurotransmitter. cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of trentino and at different stages of cheese ripening (24 ... | 2015 | 25802859 |
| determination of the mode of action of enterolysin a, produced by enterococcus faecalis b9510. | the current study aimed to visualize the damage caused by enterolysin a to the cells of sensitive strains and to find out cleavage site within the peptidoglycan moiety of bacterial cell walls. | 2013 | 23639072 |
| antimicrobial activity, antibiotic susceptibility and virulence factors of lactic acid bacteria of aquatic origin intended for use as probiotics in aquaculture. | the microorganisms intended for use as probiotics in aquaculture should exert antimicrobial activity and be regarded as safe not only for the aquatic hosts but also for their surrounding environments and humans. the objective of this work was to investigate the antimicrobial/bacteriocin activity against fish pathogens, the antibiotic susceptibility, and the prevalence of virulence factors and detrimental enzymatic activities in 99 lactic acid bacteria (lab) (59 enterococci and 40 non-enterococci ... | 2013 | 23347637 |
| influence of ensiling, exogenous protease addition, and bacterial inoculation on fermentation profile, nitrogen fractions, and ruminal in vitro starch digestibility in rehydrated and high-moisture corn. | exogenous protease addition may be an option to increase proteolysis of zein proteins and thus starch digestibility in rehydrated and high-moisture corn (hmc) ensiled for short periods. in addition, microbial inoculation may accelerate fermentation and increase acid production and thus increase solubilization of zein proteins. four experiments were performed to evaluate the effect on fermentation profile, n fractions, and ruminal in vitro starch digestibility (ivsd) of the following: (1) rehydra ... | 2015 | 26277311 |
| effect of microbial inoculants on the quality and aerobic stability of bermudagrass round-bale haylage. | the objective of this study was to compare the efficacy of using 4 commercially available microbial inoculants to improve the fermentation and aerobic stability of bermudagrass haylage. we hypothesized that the microbial inoculants would increase the fermentation and aerobic stability of the haylages. bermudagrass (4-wk regrowth) was harvested and treated with (1) deionized water (control); (2) buchneri 500 (b500; lallemand animal nutrition, milwaukee, wi) containing 1×10(5) of pediococcus pento ... | 2015 | 25465545 |
| antibacterial efficacy of nisin, pediocin 34 and enterocin fh99 against l. monocytogenes, e. faecium and e. faecalis and bacteriocin cross resistance and antibiotic susceptibility of their bacteriocin resistant variants. | the bacteriocin susceptibility of listeria monocytogenes mtcc 657, enterococcus faecium dsmz 20477, e. faecium vre, and e. faecalis atcc 29212 and their corresponding bacteriocin resistant variants was assessed. the single and combined effect of nisin and pediocin 34 and enterocin fh99 bacteriocins produced by pediococcus pentosaceus 34, and e. faecium fh99, respectively, was determined. pediocin34 proved to be more effective in inhibiting l. monocytogenes mtcc 657. a greater antibacterial effec ... | 2014 | 24493880 |
| highly specific culture-independent detection of ygngv motif-containing pediocin-producing strains. | a novel method based on (1) initial microbiological screening and (2) a highly specific pcr is described for selection of strains expressing ygngv motif-containing pediocin. initial screening is carried out using spot on the lawn assay for selection of acid-free, hydrogen peroxide (h2o2)-free and secreted heat-stable inhibitory activity producing strains. this is followed by highly specific pcr for amplification of 406-bp fragment using forward primer: 5'-tggccaatatcattggtggt-3' targeting signal ... | 2013 | 26782603 |
| potential probiotic lactic acid bacteria of human origin induce antiproliferation of colon cancer cells via synergic actions in adhesion to cancer cells and short-chain fatty acid bioproduction. | the activities and modes of probiotic action of lactic acid bacteria isolated from infant feces were investigated for alternative application in the prevention and biotherapy of colon cancer. from a total of 81 isolates of gram-positive rod and cocci bacteria obtained from healthy infants, only 15 isolates had the probiotic criteria which included growth inhibition against eight food-borne pathogens, no blood hemolysis, and tolerance to gastrointestinal tract properties such as ph 2.5 and 0.3 % ... | 2013 | 23239414 |
| interactive effects of ph and temperature on the bacteriocin stability by response surface analysis. | the combined influence of ph and temperature on bacteriocins produced by three lactic acid bacteria, pediococcus pentosaceus mmz26, enterococcus faecium mmz17 and lactococcus lactis mmz25, isolated from tunisian traditional dry fermented meat was studied using a second order orthogonal factorial design and response-surface methodology (rsm). this method allows estimating the interactive effects of ph and temperature on the stability of each bacteriocin. the high heat stability of the three bacte ... | 2012 | 22693830 |
| selection of starter cultures for idli batter fermentation and their effect on quality of idlis. | idli batter samples were prepared using lactic starter cultures like pediococcus pentosaceus (pp), enterococcus faecium mtcc 5153 (ef), ent. faecium (ib2 ef-ib2), individually, along with the yeast culture, candida versatilis (cv). idli batter prepared using ef and ef-ib2 cultures gave better results, when evaluated for the rise in batter volume (80 ml), level of co2 production (23.8%), titratable acidity 2.4-3.5% (lactic acid) and ph 4.3-4.4. storage stability of batter made with selected start ... | 2010 | 23572685 |
| cultivable microbiota of lithobates catesbeianus and advances in the selection of lactic acid bacteria as biological control agents in raniculture. | the cultivable microbiota of skin and cloaca of captive lithobates catesbeianus includes microorganisms generally accepted as beneficial and potentially pathogenic bacteria. in order to select a group of potentially probiotic bacteria, 136 isolates were evaluated for their surface properties and production of antagonistic metabolites. then, 11 lactic acid bacteria (lab) strains were selected and identified as lactobacillus plantarum, lb. brevis, pediococcus pentosaceus, lactococcus lactis, l. ga ... | 2012 | 22695175 |
| novel bacteriocinogenic enterococcus hirae and pediococcus pentosaceus strains with antilisterial activity isolated from brazilian artisanal cheese. | we isolated and characterized bacteriocin producers enterococcus hirae st57acc and pediococcus pentosaceus st65acc from raw milk artisanal cheeses. their bacteriocins were tolerant to temperatures from 4°c to 100°c and under sterilization conditions (121°c for 15 min). additionally, the tested bacteriocins remained active after being exposed to ph 2.0 to 10.0 for 2 h. the activity of the bacteriocins was affected by proteolytic enzymes but remained stable after treatment with edta, sodium dodecy ... | 2017 | 28189328 |
| isolation, characterization and evaluation of probiotic lactic acid bacteria for potential use in animal production. | in livestock production, lactic acid bacteria (lab) are the most common microorganisms used as probiotics. for such use, these bacteria must be correctly identified and characterized to ensure their safety and efficiency. in the present study, lab were isolated from broiler excreta, where a fermentation process was used. nine among sixteen isolates were identified by biochemical and molecular (sequencing of the 16s rrna gene) methods as lactobacillus crispatus (n=1), lactobacillus pentosus (n=1) ... | 2016 | 27663381 |
| identification and antimicrobial activity detection of lactic acid bacteria isolated from corn stover silage. | a total of 59 lactic acid bacteria (lab) strains were isolated from corn stover silage. according to phenotypic and chemotaxonomic characteristics, 16s ribosomal dna (rdna) sequences and reca gene polymerase chain reaction amplification, these lab isolates were identified as five species: lactobacillus (l.) plantarum subsp. plantarum, pediococcus pentosaceus, enterococcus mundtii, weissella cibaria and leuconostoc pseudomesenteroides, respectively. those strains were also screened for antimicrob ... | 2015 | 25924957 |
| microbial β-galactosidase of pediococcus pentosaceus id-7: isolation, cloning, and molecular characterization. | pediococcus pentosaceus id-7 was isolated from kimchi, a korean fermented food, and it showed high activity for lactose hydrolysis. the β-galactosidase of p. pentosaceus id-7 belongs to the gh2 group, which is composed of two distinct proteins. the heterodimeric laclm type of β-galactosidase found in p. pentosaceus id-7 consists of two genes partially overlapped, lacl and lacm encoding lacl (72.2 kda) and lacm (35.4 kda). in this study, escherichia coli mm294 was used for the production of lacl, ... | 2017 | 27994214 |
| isolation of endotoxin eliminating lactic acid bacteria and a property of endotoxin eliminating protein. | recently, many scholars have reported lactic acid bacteria (lab) functions, such as anticancer activity and anti-inflammatory activity for intestines. to decrease inflammatory substances such as endotoxins, lab consumed safely with meals were isolated from food and food ingredients. first, lab were isolated as 168 strains of bacillus lab (49 strain) and coccus lab (119 strains) from food ingredients and fermented foods such as rice, rice bran, malt, grains, miso soy paste, and some pickles. thei ... | 2016 | 27096744 |
| anti-inflammatory properties of fermented soy milk with lactococcus lactis subsp. lactis s-su2 in murine macrophage raw264.7 cells and dss-induced ibd model mice. | six lactic acid bacteria strains (four lactobacillus plantarum strains and one each of lactococcus lactis subsp. lactis and pediococcus pentosaceus) have been isolated and shown to possess anti-oxidant activity. in this study, we determined their acid, bile, salt resistance, and adhesion activity on human enterocyte-like ht-29-luc and caco-2 cells. an isolate lc. lactis s-su2 showed highest bile resistance and adhesion activity compared to type strains. s-su2 could ferment both 10% skimmed milk ... | 2015 | 25887264 |
| behavior of shiga toxigenic escherichia coli relevant to lettuce washing processes and consideration of factors for evaluating washing process surrogates. | postharvest processes for fresh produce commonly include washing in water containing antimicrobial chemicals, such as chlorine; however, if the antimicrobials are not present in sufficient levels, washing can promote the spread of contamination that might be present. to understand cross-contamination risk during washing, we tested a collection of shiga toxigenic escherichia coli (stec), including o157:h7 and other non-o157 strains, for certain traits during washing of fresh-cut lettuce, i.e., se ... | 2014 | 25364918 |
| assessment of probiotic properties in lactic acid bacteria isolated from wine. | probiotic properties are highly strain-dependent but rarely studied in enological lactic acid bacteria (lab). in this study, the probiotic features of 11 strains of lactobacillus spp., pediococcus spp., and oenococcus oeni, including saliva and acid resistance, bile tolerance and exopolysaccharides' production, were investigated. the assays included two probiotic reference strains (lactobacillus plantarum clc 17 and lactobacillus fermentum cect5716). the lactobacillus and pediococcus strains sho ... | 2014 | 25084666 |
| alternative for improving gut microbiota: use of jerusalem artichoke and probiotics in diet of weaned piglets. | the aim of the study was to determine the effect of jerusalem artichoke and probiotics on defence activity of intestinal cells of weaning pigs. one hundred eighty piglets (7 weeks old) were fed with basal feed supplemented with jerusalem artichoke, lactobacillus reuteri and pediococcus pentosaceus. after 5 weeks, the piglets were slaughtered and the gastrointestinal contents and intestine samples were taken for analysis. results demonstrated that in pigs fed basal diet with both probiotics and j ... | 2014 | 24724471 |
| enzymatic conversion of d-galactose to d-tagatose: cloning, overexpression and characterization of l-arabinose isomerase from pediococcus pentosaceus pc-5. | the gene encoding l-arabinose isomerase from food-grade strain pediococcus pentosaceus pc-5 was cloned and overexpressed in escherichia coli. the recombinant protein was purified and characterized. it was optimally active at 50 °c and ph 6.0. furthermore, this enzyme exhibited a weak requirement for metallic ions for its maximal activity evaluated at 0.6 mm mn(2+) or 0.8 mm co(2+). interestingly, this enzyme was distinguished from other l-ais, it could not use l-arabinose as its substrate. in ad ... | 2016 | 23948501 |
| catabolism of serine by pediococcus acidilactici and pediococcus pentosaceus. | the ability to produce diacetyl from pyruvate and l-serine was studied in various strains of pediococcus pentosaceus and pediococcus acidilactici isolated from cheese. after being incubated on both substrates, only p. pentosaceus produced significant amounts of diacetyl. this property correlated with measurable serine dehydratase activity in cell extracts. a gene encoding the serine dehydratase (dsda) was identified in p. pentosaceus, and strains that showed no serine dehydratase activity carrie ... | 2013 | 23241976 |
| [screening of food-grade microorganisms for biotransformation of d-tagatose and cloning and expression of l-arabinose isomerase]. | l-arabinose isomerase (l-ai) is an intracellular enzyme that catalyzes the reversible isomerization of d-galactose and d-tagatose. given the widespread use of d-tagatose in the food industry, food-grade microorganisms and the derivation of l-ai for the production of d-tagatose is gaining increased attention. in the current study, food-grade strains from different foods that can convert d-galactose to d-tagatose were screened. according to physiological, biochemical, and 16s rdna gene analyses, t ... | 2012 | 22916497 |
| antimicrobial susceptibility of microflora from ovine cheese. | strains identified in ovine cheese and bryndza by matrix-assisted laser desorption/ionization time-of-flight analysis belonged to ten species of non-enterococcal lactic acid bacteria and included lactobacillus casei/lactobacillus paracasei, lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus delbrueckii, lactobacillus fermentum, lactobacillus brevis, lactococcus lactis, pediococcus pentosaceus and pediococcus acidilactici. the susceptibility toward antibioti ... | 2012 | 22491987 |
| evaluation of in vitro probiotic potential of pediococcus pentosaceus ozf isolated from human breast milk. | this study was conducted to evaluate the probiotic properties of pediococcus pentosaceus ozf isolated from human breast milk. the results obtained so far suggest that the strain is resistant to low ph, bile salt, pepsin and pancreatin, so it could survive while passing through the upper part of the gastrointestinal tract and reveal its potential probiotic action on host organism. the strain was non-pathogenic (γ-hemolytic), produced anti-listerial bacteriocin, exhibited a strong autoaggregating ... | 2010 | 26781239 |
| preliminary probiotic and technological characterization of pediococcus pentosaceus strain kid7 and in vivo assessment of its cholesterol-lowering activity. | the study was aimed to characterize the probiotic properties of a pediococcus pentosaceus strain, kid7, by in vitro and in vivo studies. the strain possessed tolerance to oro-gastrointestinal transit, adherence to the caco-2 cell line, and antimicrobial activity. kid7 exhibited bile salt hydrolase activity and cholesterol-lowering activity, in vitro. in vivo cholesterol-lowering activity of kid7 was studied using atherogenic diet-fed hypercholesterolemic mice. the experimental animals (c57bl/6j ... | 2015 | 26300852 |
| a phylogenetic analysis of lactobacilli, pediococcus pentosaceus and leuconostoc mesenteroides. | lactobacillus acidophilus, l. helveticus, l. lactis, l. brevis, l. plantarum, l. ruminis, l. casei, l. bifermentans, l. viridescens, l. fermentum, pediococcus pentosaceus and leuconostoc mesenteroides have been characterized by oligonucleotide cataloguing of their 16 s ribosomal rnas. all lactobacillus species investigated together with p. pentosaceus and l. mesenteroides form a phylogenetically coherent and ancient group. l. acidophilus and l. helveticus is the only closely related pair of spec ... | 1983 | 23194733 |
| lactic acid fermentation of cactus cladodes (opuntia ficus-indica l.) generates flavonoid derivatives with antioxidant and anti-inflammatory properties. | cactus pear (opuntia ficus-indica l.) is widely distributed in the arid and semi-arid regions throughout the world. in the last decades, the interest towards vegetative crop increased, and cladodes are exploited for nutraceutical and health-promoting properties. this study aimed at investigating the capacity of selected lactic acid bacteria to increase the antioxidant and anti-inflammatory properties of cactus cladodes pulp, with the perspective of producing a functional ingredient, dietary supp ... | 2016 | 27023062 |
| 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 |
| use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles. | strains of leuconostoc mesenteroides, pediococcus pentosaceus, and lactobacillus brevis were identified from mango fruits by partial 16s rdna gene sequence. based on the ability of producing mannitol and diacetyl, leuconostoc mesenteroides mpl18 and mpl39 were selected within the lactic acid bacteria isolates, and used as mixed starters to ferment mango juice (mj). both the autochthonous strains grew well in fermented mango juice (fmj) and remained viable at 9.81 log cfu ml(-1) during 30 days of ... | 2016 | 26176886 |
| 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 |
| 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 |
| putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider. | the aim of this work was to study the production of biogenic amines and particularly putrescine in lactic acid bacteria (lab) related to wine and cider. we applied an analytical protocol that involves the use of pcr and tlc techniques to determine the production of putrescine from different precursors. moreover, we also studied the ability of the lactobacillus and pediococcus tested to produce histamine and tyramine. the results showed that the majority of the lactobacillus brevis analyzed harbo ... | 2013 | 23685467 |
| a description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in vietnam. | an important part of the daily nourishment in vietnam constitutes of fermented vegetables. bacteria and especially lactic acid bacteria play a central role in the production of many fermented vegetables. the current study was conducted to investigate the diversity of native lactic acid bacteria (lab) populations in 'dua muoi' (mustard and beet fermentation) and 'ca muoi' (eggplant fermentation), three types of popular traditional fermented vegetables of vietnamese origin. to this end a polyphasi ... | 2013 | 23500611 |
| effect of ethanol and low ph on citrulline and ornithine excretion and arc gene expression by strains of lactobacillus brevis and pediococcus pentosaceus. | the accumulation of citrulline and ornithine in wine or beer as a result of the arginine catabolism of some lactic acid bacteria (lab) species increases the risk of ethyl carbamate and putrescine formation, respectively. several lab species, which are found as spoilage bacteria in alcoholic beverages, have been reported to be arginine degrading. this study evaluates the effect of ethanol content and low ph on the excretion of citrulline and ornithine by two strains belonging to the potential con ... | 2013 | 23122508 |
| characterization of lactic acid bacteria isolated from sauce-type kimchi. | this study was carried out to investigate the isolation and characterization of lactic acid bacteria (lab) from naturally fermented sauce-type kimchi. sauce-type kimchi was prepared with fresh, chopped ingredients (korean cabbage, radish, garlic, ginger, green onion, and red pepper). the two isolated bacteria from sauce-type kimchi were identified as pediococcus pentosaceus and lactobacillus brevis by 16s rdna sequencing and tentatively named pediococcus sp. ij-k1 and lactobacillus sp. ij-k2, re ... | 2012 | 24471087 |
| in situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the himalayas. | gundruk is a fermented leafy vegetable and khalpi is a fermented cucumber product, prepared and consumed in the himalayas. in situ fermentation dynamics during production of gundruk and khalpi was studied. significant increase in population of lactic acid bacteria (lab) was found during first few days of gundruk and khlapi fermentation, respectively. gundruk fermentation was initiated by lactobacillus brevis, pediococcus pentosaceus and finally dominated by lb. plantarum. similarly in khalpi fer ... | 2010 | 22815579 |
| lactic acid bacteria in hamei and marcha of north east india. | hamei and marcha are mixed dough inocula used as starters for preparation of various indigenous alcoholic beverages in manipur and sikkim in india, respectively. these starters are traditionally prepared from rice with wild herbs and spices. samples of hamei and marcha, collected from manipur and sikkim, respectively, were analysed for lactic acid bacterial composition. the population of lactic acid bacteria (lab) was 6.9 and 7.1 log cfu/g in hamei and marcha, respectively. on the basis of pheno ... | 2007 | 23100653 |
| selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines. | accumulation of biogenic amines (bas) in cheese and other foods is a matter of public health concern. the aim of this study was to identify the enzyme activities responsible for ba degradation in lactic acid bacteria which were previously isolated from traditional sicilian and apulian cheeses. the selected strains would control the concentration of bas during cheese manufacture. first, 431 isolates not showing genes encoding the decarboxylases responsible for ba formation were selected using pcr ... | 2016 | 27637883 |
| lactic acid bacteria and bifidobacteria-inhibited staphylococcus epidermidis. | lactic acid bacteria (lab) and bifidobacteria are able to produce antimicrobial compounds to inhibit opportunisticwounding skin pathogen. the antimicrobial compounds produced are organic acids, putative bacteriocin, hydrogen peroxide, and diacetyl. staphylococcus epidermidis is well-known as an opportunistic wounding skin pathogen in wound infections related to implanted medical devices. | 2014 | 25856101 |
| reduction of salmonella enterica serovar typhimurium dt104 infection in experimentally challenged weaned pigs fed a lactobacillus-fermented feed. | salmonella typhimurium is a foodborne pathogen and commonly present on pig farms. probiotics have shown potential as a means of reducing salmonella shedding in pigs. three experimental challenge trials were conducted to investigate the potential application of newly isolated lactobacillus isolates for controlling salmonella infection in pigs. in each trial, 16 yorkshire piglets (28-d old) were randomly allocated to 1 of 4 dietary treatments: (1) basal diet (bd), (2) naturally fermented (nf) feed ... | 2014 | 24826965 |
| effects of pure starter cultures on physico-chemical and sensory quality of dry fermented chinese-style sausage. | dry fermented chinese-style sausages prepared in laboratory inoculating with lactobacillus casei subsp. casei-1.001, pediococcus pentosaceus-atcc 33316, staphylococcus xylosus-12 and without starter culture randomly sampled at 0, 3, 10, and 24 days of ripening were analyzed for physico-chemical and sensory qualities. a significant (p<0.05) decrease in moisture content of sausage during ripening was observed, whereas other major chemical parameters remained unchanged. the microbial fermentation r ... | 2010 | 23572623 |
| 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 |
| 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 |
| genotypic characterization and safety assessment of lactic acid bacteria from indigenous african fermented food products. | indigenous fermented food products play an essential role in the diet of millions of africans. lactic acid bacteria (lab) are among the predominant microbial species in african indigenous fermented food products and are used for different applications in the food and biotechnology industries. numerous studies have described antimicrobial susceptibility profiles of lab from different parts of the world. however, there is limited information on antimicrobial resistance profiles of lab from africa. ... | 2012 | 22594449 |
| molecular characterization of lactic acid bacteria and in situ amylase expression during traditional fermentation of cereal foods. | lactic acid bacteria play an important role in traditional fermented foods consumed in different countries. study of their taxonomic structure and diversity is necessary for starter culture selection, improved safety and nutritional enhancement. to achieve these objectives, microbial genomic typing methods were used to study genetic differences of autochthonous bacteria and their distribution in two traditional african fermented cereal foods. a total of 85 predominant bacterial species were isol ... | 2012 | 22608231 |
| development of a simple, low-cost and eurytopic medium based on pleurotus eryngii for lactic acid bacteria. | lactic acid bacteria (lab) are a group of important beneficial microorganisms for human, but their growth is restricted to the habitats with rich nutrients. in order to develop a simple, low-cost and efficient medium based on the mushroom pleurotus eryngii, this study evaluated the effects of different treatment methods for the mushroom, concentration of the mushroom, buffers, tween 80, mgso4·7h2o, mnso4·4h2o, cuso4·5h2o, riboflavin and ascorbic acid on the growth of lactococcus lactis subsp. la ... | 2016 | 27590888 |
| identification and characterization of wild lactobacilli and pediococci from spontaneously fermented mountain cheese. | the traditional mountain malga (tmm) cheese is made from raw cow's milk by spontaneously fermentation in small farms called "malga" located in trentino region. this study was designed to characterize the lactic acid bacteria (lab) growing on mrs medium, of tmm-cheese at the end of the ripening. ninety-five lab were isolated and genotypically characterized by randomly amplified polymorphic dna-polymerase chain reaction (rapd-pcr) with two primers, species-specific pcr and partial sequencing of 16 ... | 2015 | 25791000 |
| administration of lactobacillus salivarius li01 or pediococcus pentosaceus li05 improves acute liver injury induced by d-galactosamine in rats. | this work investigated the effect of the intragastric administration of five lactic acid bacteria from healthy people on acute liver failure in rats. sprague-dawley rats were given intragastric supplements of lactobacillus salivarius li01, lactobacillus salivarius li02, lactobacillus paracasei li03, lactobacillus plantarum li04, or pediococcus pentosaceus li05 for 8 days. acute liver injury was induced on the eighth day by intraperitoneal injection of 1.1 g/kg body weight d-galactosamine (d-galn ... | 2014 | 24639205 |
| lactic acid bacteria in fermented foods in thailand. | traditional fermented foods (fish, meat and vegetable products), produced by many different processes, are eaten in many parts of thailand. lactic acid bacteria are responsible for the souring and ripening of these foods. homofermentative strains of lactobacillus pentosus, l. plantarum and pediococcus pentosaceus are dominant in foods with low salt concentrations whereas p. halophilus strains are present in foods containing high salt. strains of lactobacillus sake, other lactobacillus spp., p. a ... | 1995 | 24414643 |
| meta-analysis of effects of inoculation with homofermentative and facultative heterofermentative lactic acid bacteria on silage fermentation, aerobic stability, and the performance of dairy cows. | forages are usually inoculated with homofermentative and facultative heterofermentative lactic acid bacteria (lab) to enhance lactic acid fermentation of forages, but effects of such inoculants on silage quality and the performance of dairy cows are unclear. therefore, we conducted a meta-analysis to examine the effects of lab inoculation on silage quality and preservation and the performance of dairy cows. a second objective was to examine the factors affecting the response to silage inoculatio ... | 2017 | 28342607 |
| combined moist airtight storage and feed fermentation of barley by the yeast wickerhamomyces anomalus and a lactic acid bacteria consortium. | this study combined moist airtight storage of moist grain with pig feed fermentation. starter cultures with the potential to facilitate both technologies were added to airtight stored moist crimped cereal grain, and the impact on storage microflora and the quality of feed fermentations generated from the grain was investigated. four treatments were compared: three based on moist barley, either un-inoculated (m), inoculated with wickerhamomyces anomalus (w), or inoculated with w. anomalus and lab ... | 2015 | 25954295 |
| genetic and technological characterisation of vineyard- and winery-associated lactic acid bacteria. | vineyard- and winery-associated lactic acid bacteria (lab) from two major pdo regions in greece, peza and nemea, were surveyed. lab were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations (mlf). higher population density and species richness were detected in nemea than in peza vineyards and on grapes than in fermenting musts. pediococcus pentosaceus and lactobacillus graminis were the most abundant lab on grapes, while lactobacillus plantarum ... | 2015 | 25866789 |
| safety evaluation of multiple strains of lactobacillus plantarum and pediococcus pentosaceus in wistar rats based on the ames test and a 28-day feeding study. | three lactic acid bacterial strains, lactobacillus plantarum, hk006, and hk109, and pediococcus pentosaceus pp31 exhibit probiotic potential as antiallergy agents, both in vitro and in vivo. however, the safety of these new strains requires evaluation when isolated from infant faeces or pickled cabbage. multiple strains (hk006, hk109, and pp31) were subject to a bacterial reverse mutation assay and a short-term oral toxicity study. the powder product exhibited mutagenic potential in salmonella t ... | 2014 | 25379552 |
| proteolytic characterisation in grass carp sausage inoculated with lactobacillus plantarum and pediococcus pentosaceus. | the proteolysis in grass carp sausages inoculated with lactobacillus plantarum zy40 and pediococcus pentosaceus gy23 was investigated. as fermentation progressed, sarcoplasmic and myofibrillar proteins in both sausages were obviously degraded, and the proteolytic process was more intense in sausages inoculated with p. pentosaceus gy23. the increases in α-amino nitrogen, trichloroacetic acid (tca)-soluble peptides and free amino acids were also detected in both sausages. the differences in α-amin ... | 2014 | 24128554 |
| a combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation. | the evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, lactobacillus plantarum crl 775 and pediococcus pentosaceus crl 792, as pooled cell suspension (lab) or cell free extract (cfe) was undertaken. the cfe pool produced a greater (121%) increase in amino acid concentration than the lab pool (70-80%). these results were correlated with the decrease (76,100 and 64,300 ppm) in the gliadin concentration of doughs supplemented with cfe and lab, respectively ... | 2012 | 22986210 |
| optimization of electrotransformation conditions for leuconostoc mesenteroides subsp. mesenteroides atcc8293. | to establish an efficient genetic transformation protocol for leuconostoc species, methods for competent-cell preparation and electroporation conditions were optimized. | 2012 | 22897881 |
| the obesity and fatty liver are reduced by plant-derived pediococcus pentosaceus lp28 in high fat diet-induced obese mice. | we evaluated the effect of an oral administration of a plant-derived lactic acid bacterium, pediococcus pentosaceus lp28 (lp28), on metabolic syndrome by using high fat diet-induced obese mice. the obese mice were divided into 2 groups and fed either a high fat or regular diet for 8 weeks. each group was further divided into 3 groups, which took lp28, another plant-derived lactobacillus plantarum sn13t (sn13t) or no lactic acid bacteria (lab). the lean control mice were fed a regular diet withou ... | 2012 | 22363472 |
| probiotic properties of pediococcus strains isolated from jeotgals, salted and fermented korean sea-food. | three pediococcus pentosaceus strains were isolated from jeotgals, salted and fermented korean sea-foods, and their probiotic potentials were examined. after 2 h exposure to ph 3.0, p. pentosaceus f66 survived with the survival ratio of 32.6% followed by p. pentosaceus d56 (17.2%) and p. pentosaceus a24 (7.5%). p. pentosaceus f66 also survived better (26.6%) than p. pentosaceus a24 (13.7%) and p. pentosaceus d56 (5.8%) after 2 h exposure to 0.3% bile salts. three strains grew slowly on mrs broth ... | 2014 | 24979684 |
| sourdough-type propagation of faba bean flour: dynamics of microbial consortia and biochemical implications. | the microbial ecology of faba bean sourdoughs obtained from an italian (ita) and a finnish (fi) cultivar, belonging respectively to vicia faba major and v. faba minor groups, was described by 16s rrna gene pyrosequencing and culture-dependent analysis. the sourdoughs were propagated with traditional backslopping procedure throughout 14days. higher microbial diversity was found in the sourdough deriving from v. faba minor (fi), still containing residual hulls after the milling procedure. after 2d ... | 2017 | 28242419 |
| non-alcoholic beverages from fermented cereals with increased oligosaccharide content. | the aim of this study is to develop a new technology for making traditional lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (lab)) to improve its functional properties. arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex ceremix plus mg. using ceremix plus mg and lab fermentation, ... | 2016 | 27904391 |
| the use of tomato powder fermented with pediococcus pentosaceus and lactobacillus sakei for the ready-to-cook minced meat quality improvement. | in this study, the influence of lactic acid fermentation on the quality of tomato powder was evaluated. the effect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. the cell growth of lactobacillus sakei (7.53 log cfu/g) was more intense in the medium containing tomato powder, compared to the growth of pediococcus pentosaceus (6.35 log cfu/g) during 24 h of fermentation; however, higher acidity (ph= ... | 2015 | 27904345 |
| the culture of pediococcus pentosaceus t1 inhibits
listeria proliferation in salmon fillets and controls maturation of kimchi. | the objective of this study is to evaluate the antilisterial effect of pediococcus pentosaceus t1, which was isolated from kimchi, and to assess its potential for extending the shelf life of salmon and kimchi. pediococcus pentosaceus t1 culture effectively inhibited proliferation of listeria monocytogenes in a dose-dependent manner in a salmon-based medium. antilisterial effect of the culture was stronger than that of nisin, an antibacterial peptide, as evidenced by lower minimum inhibitory conc ... | 2015 | 27904329 |
| lipolytic changes in fermented sausages produced with turkey meat: effects of starter culture and heat treatment. | in this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. free fatty acid (ffa) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). after drying stage, free fatty acid values of traditional sty ... | 2014 | 26760744 |
| effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread. | the effect of supplementing wheat flour at a level of 15% with lupine (lupinus angustifolius l.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. the use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively) ... | 2013 | 23763660 |
| cloning and in silico characterization of two signal peptides from pediococcus pentosaceus and their function for the secretion of heterologous protein in lactococcus lactis. | fifty signal peptides of pediococcus pentosaceus were characterized by in silico analysis and, based on the physicochemical analysis, (two potential signal peptides spk1 and spk3 were identified). the coding sequences of sp were amplified and fused to the gene coding for green fluorescent protein (gfp) and cloned into lactococcus lactis pnz8048 and pmg36e vectors, respectively. western blot analysis indicated that the gfp proteins were secreted using both heterologous sps. elisa showed that the ... | 2013 | 23076361 |
| microbial community structure of korean cabbage kimchi and ingredients with denaturing gradient gel electrophoresis. | kimchi is a traditional korean fermented vegetable food, the production of which involves brining of korean cabbage, blending with various other ingredients (red pepper powder, garlic, ginger, salt-pickled seafood, etc.), and fermentation. recently, kimchi has also become popular in the western world because of its unique taste and beneficial properties such as antioxidant and antimutagenic activities, which are derived from the various raw materials and secondary metabolites of the fermentative ... | 2016 | 26907755 |
| lactic acid bacteria in dried vegetables and spices. | spices and dried vegetable seasonings are potential sources of bacterial contamination for foods. however, little is known about lactic acid bacteria (lab) in spices and dried vegetables, even though certain lab may cause food spoilage. in this study, we enumerated lab in 104 spices and dried vegetables products aimed for the food manufacturing industry. the products were obtained from a spice wholesaler operating in finland, and were sampled during a one-year period. we picked isolates (n = 343 ... | 2016 | 26678137 |
| iranian wheat flours from rural and industrial mills: exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads. | this study aimed at describing the main chemical and technology features of eight iranian wheat flours collected from industrial and artisanal mills. their suitability for bread making was investigated using autochthonous sourdough starters. chemical analyses showed high concentration of fibers and ash, and technology aptitude for making breads. as shown through 2-de analyses, gliadin and glutenin subunits were abundant and varied among the flours. according to the back slopping procedure, type ... | 2015 | 25583343 |
| microbial diversity and dynamics of microbial communities during back-slop soaking of soybeans as determined by pcr-dgge and molecular cloning. | tempe is a traditional fermented food in indonesia. the manufacture process is quite complex, which comprises two stages, preparatory soaking of soybeans and fungal solid state fermentation. daily addition of previous soak water (back-slopping) during the soybean soaking step is considered to be crucial in the manufacture of high quality tempe. the microbial diversity and dynamics of the microbial communities evolving during back-slop soaking of soybeans for tempe making was investigated by cult ... | 2013 | 23576016 |
| pediococcus pentosaceus sb83 as a potential probiotic incorporated in a liquid system for vaginal delivery. | pediococcus pentosaceus sb83 is a bacteriocinogenic culture having potential use as a vaginal probiotic. the objective of this study was to evaluate the behaviour of p. pentosaceus sb83 incorporated in a liquid system for eventually formulating a gel for vaginal delivery. the vaginal probiotic incorporated into glycerol was able to survive in simulated vaginal fluid at normal vaginal ph (4.2) and at ph of vaginal infections (5.5 and 6.5). the probiotic can be stored at 4 °c for a longer period o ... | 2014 | 25097107 |
| effects of processing and storage on pediococcus pentosaceus sb83 in vaginal formulations: lyophilized powder and tablets. | vaginal probiotics have an important role in preventing the colonization of the vagina by pathogens. this study aimed to investigate different formulations with pediococcus pentosaceus sb83 (lyophilized powder and tablets with and without retarding polymer) in order to verify its stability and antilisterial activity after manufacture and during storage. the bacteriocinogenic activity of p. pentosaceus sb83 against listeria monocytogenes was evaluated in simulated vaginal fluid. suspension of ped ... | 2013 | 23844367 |
| evaluation of characteristics of pediococcus spp. to be used as a vaginal probiotic. | the aim of our research was to select, identify and characterize an isolate of lactic acid bacteria to be considered as a vaginal probiotic. | 2013 | 23611355 |
| growth performance, nutrients digestibility, and blood metabolites of lambs fed diets supplemented with probiotics during pre- and post-weaning period. | two experiments were conducted to evaluate the effects on growth performance, digestibility, and blood metabolites of lambs during pre- and post-weaning period of inclusion of a commercial probiotic (pro) containing a mixture of two strains of pediococcus, pediococcus acidilactici (1×10(6) colony-forming unit [cfu]/g) and pediococcus pentosaceus (1.3×10(6) cfu/g), with dextrose as the carrier compound compared to a diet based on concentrate mixture and wheat straw. | 2017 | 28002935 |
| effects of lactic acid bacteria with bacteriocinogenic potential on the fermentation profile and chemical composition of alfalfa silage in tropical conditions. | the fermentation profile, chemical composition, and microbial populations of alfalfa silages treated with microbial inoculants (mi) at different fermentation periods (t) were evaluated in tropical conditions. a 4×6 factorial arrangement was used in a randomized design with 3 replicates. fresh alfalfa was treated with (1) no treatment (ctrl), (2) commercial inoculant (cin), (3) pediococcus acidilactici (strain 10.6, s1), and (4) pediococcus pentosaceus (strain 6.16, s2). an inoculant application ... | 2016 | 26774723 |
| laboratory silo type and inoculation effects on nutritional composition, fermentation, and bacterial and fungal communities of oat silage. | the objectives were to evaluate (1) the use of 2 types of experimental silos (s) to characterize whole-crop oat (avena sativa l.) silage with or without addition of an inoculant (i), and (2) the effect of inoculation on the microbial community structure of oats ensiled using only plastic bucket silos (bkt). from each of 6 sections in a field, oats were harvested, treated (ino) or not (con) with inoculant, packed into 19-l bkt or vacuum bags (bg), and ensiled for 217 d. the inoculant added contai ... | 2017 | 28088418 |
| characterization and antibacterial potential of lactic acid bacterium pediococcus pentosaceus 4i1 isolated from freshwater fish zacco koreanus. | this study was undertaken to characterize a lactic acid bacterium 4i1, isolated from the freshwater fish, zacco koreanus. morphological, biochemical, and molecular characterization of 4i1 revealed it to be pediococcus pentosaceus 4i1. the cell free supernatant (cfs) of p. pentosaceus 4i1 exhibited significant (p < 0.05) antibacterial effects (inhibition zone diameters: 16.5-20.4 mm) against tested foodborne pathogenic bacteria with mic and mbc values of 250-500 and 500-1,000 μg/ml, respectively. ... | 2016 | 28066360 |
| complete genome sequence of pediococcus pentosaceus strain wikim 20, isolated from korean kimchi. | pediococcus pentosaceus strain wikim 20 is a lactic acid bacterium that was isolated from kimchi, a representative traditional korean fermented food. here, we announce the complete genome sequence of p. pentosaceus strain wikim 20 consisting of a 1,830,629-bp chromosome and provide a description of its annotation. | 2016 | 27834699 |
| selection of a candidate probiotic strain of pediococcus pentosaceus from the faecal microbiota of horses by in vitro testing and health claims in a mouse model of salmonella infection. | the aim of this study was to verify the suitable use of candidate 'probiotics' selected by in vitro tests and the importance of in vivo assays to nominate micro-organisms as probiotics and alternative prophylactic treatments for salmonella typhimurium infection. | 2017 | 27813217 |
| method of intraoperative tissue sampling for culture has an effect on contamination risk. | this prospective study was designed to determine whether exposure of intraoperative tissue samples to the operating room environment affects subsequent culture results. | 2016 | 27620467 |
| characterization of relative abundance of lactic acid bacteria species in french organic sourdough by cultural, qpcr and miseq high-throughput sequencing methods. | in order to contribute to the description of sourdough lab composition, miseq sequencing and qpcr methods were performed in association with cultural methods. a panel of 16 french organic bakers and farmer-bakers were selected for this work. the lactic acid bacteria (lab) diversity of their organic sourdoughs was investigated quantitatively and qualitatively combining (i) lactobacillus sanfranciscensis-specific qpcr, (ii) global sequencing with miseq illumina technology and (iii) molecular isola ... | 2016 | 27539249 |