| identification of lactic acid bacteria in taiwanese ropy fermented milk and evaluation of their microbial ecology in bovine and caprine milk. | the purpose of this study was to identify species of lactic acid bacteria in taiwanese ropy fermented milk and to study their microbial dynamics during the fermentation process through conventional microbiological cultivation and pcr-denaturing gradient gel electrophoresis. identification results indicated that lactococcus lactis ssp. cremoris and leuconostoc mesenteroides ssp. mesenteroides were the major lactic acid bacteria in taiwanese ropy fermented milk. interestingly, 3 groups were identi ... | 2011 | 21257031 |
| Lactococcus lactis subsp. lactis infection in Bester sturgeon, a cultured hybrid of Huso huso×Acipenser ruthenus, in Taiwan. | Approximately 5300 hybrid sturgeons with an average body weight of 600-800g were farmed in 3 round tankers measuring 3m in diameter each containing 28,000L of aerated groundwater. According to the owner's description, the diseased fish had anorexia, pale body color, and reddish spots on the abdomen. The morbidity and lethality rates in this outbreak were about 70% (3706/5300) and 100% (3706/3706), respectively. The clinical examination revealed enteritis, enlarged abdomen, and rapid respiration ... | 2011 | 22098776 |
| diversity of lactic acid bacteria associated with fresh coffee cherries in taiwan. | a total of 102 lactic acid bacteria (lab) were isolated from three different coffee farms in taiwan. these isolates were classified and identified by the restriction fragment length polymorphism analysis and sequencing of 16s ribosomal dna. heterofermentative leuconostoc, and weissella species were the most common lab found in two farms located at an approximate altitude of 800 m. lactococcus lactis subsp. lactis was the most common lab found in the remaining farm was located at an approximate a ... | 2014 | 24292770 |
| diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in taiwan. | background: sian-sianzih (fermented clams) is a popular traditional fermented food in taiwan. the lactic acid bacteria (lab) microflora in sian-sianzih have not been studied in detail. in this study, lab from sian-sianzih were isolated, characterized and identified. results: a total of 186 cultures of lab were isolated from seven sian-sianzih samples and 29 cultures were isolated from its main raw substrate: clams. the identification results revealed up to 11 distinct bacterial species belonging ... | 2011 | 21800326 |
| isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in taiwan. | yan-jiang (fermented ginger) is a popular traditional fermented food in taiwan. the lactic acid bacteria (lab) microflora in yan-jiang has not been studied in detail. in this study, lab from yan-jiang were isolated, characterised and identified. | 2011 | 21445893 |
| use of taiwanese ropy fermented milk (trfm) and lactococcus lactis subsp. cremoris isolated from trfm in manufacturing of functional low-fat cheeses. | the purpose of this study was to manufacture new functional low-fat cheeses using taiwanese ropy fermented milk (trfm) and lactococcus lactis subsp. cremoris strains isolated from trfm. after 28 d of ripening and storage, the viable populations of lactic acid bacteria (lab) in the low-fat cheeses made with l. lactis subsp. cremoris tl1 (tl1), l. lactis subsp. cremoris tl4 (tl4), and trfm still maintained above 10(8) cfu/g. the low-fat cheeses made with tl1 and trfm showed higher moisture content ... | 2011 | 22417556 |
| lactococcus taiwanensis sp. nov., a lactic acid bacterium isolated from fresh cummingcordia. | one coccal strain, designated 0905c15(t), was isolated from fresh cummingcordia, which is the main ingredient of pobuzihi (fermented cummingcordia), a traditional fermented food in taiwan. 16s rrna gene sequencing results showed that strain 0905c15(t) had 98.22-98.82 % sequence similarity to that of the type strains of four lactococcus lactis subspecies (l. lactis subsp. lactis bcrc 12312(t), l. lactis subsp. cremoris bcrc 12586(t), l. lactis subsp. hordniae bcrc 80474(t) and l. lactis subsp. tr ... | 2013 | 23178728 |
| isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in taiwan. | jiang-gua (fermented cucumbers) is a popular traditional fermented food in taiwan. the microflora of lactic acid bacteria (lab) in jiang-gua have not been investigated in detail. in this study, lab from jiang-gua were isolated, characterised and identified. | 2012 | 22271629 |