Publications

crohn's disease and liver abscess due to pediococcus sp.		2011	21287670
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
microbial dysbiosis in colorectal cancer (crc) patients.	the composition of the human intestinal microbiota is linked to health status. the aim was to analyze the microbiota of normal and colon cancer patients in order to establish cancer-related dysbiosis.	2011	21297998
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
thermotolerant bacteriocin-producing lactic acid bacteria isolated from thai local fermented foods and their bacteriocin productivity.	twenty-one samples of thai local fermented foods were screened for thermotolerant bacteriocin-producing lactic acid bacteria. from 529 isolates of lactic acid bacteria, 121 isolates were able to inhibit the growth of certain bacterial strains. of these 121 isolates, only 11 produced antibacterial agents that were capable of inhibiting the growth of multiple bacterial strains in a liquid medium. one strain (kku 170) of these 11 isolates produced an antibacterial agent that could strongly inhibit ...	2011	21467627
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
quantifying the performance of pediococcus sp. (nrrl b-2354: enterococcus faecium) as a nonpathogenic surrogate for salmonella enteritidis pt30 during moist-air convection heating of almonds.	pediococcus sp. nrrl b-2354 was investigated as a potential nonpathogenic surrogate for salmonella enterica serovar enteritidis phage type 30 (se pt30) on the surface of almonds subjected to moist-air heating. both microorganisms were subjected to various time, temperature, and humidity regimens on almonds processed in a computer-controlled, laboratory-scale, moist-air convection oven. overall, the mean log reductions for pediococcus sp. were 0.6 log and 1.4 log lower than those for se pt30 (p < ...	2011	21477474
assessment of potential probiotic properties of lactobacillus spp., lactococcus spp., and pediococcus spp. strains isolated from kefir.	in this study, the metabolic activities (in terms of quantities of the produced lactic acid, hydrogen peroxide, and exopolysaccharides) of 8 strains of lactobacillus spp., lactococcus spp., and pediococcus spp., were determined. lactic acid levels produced by strains were 8.1 to 17.4 mg/l. the l. acidophilus z1l strain produced the maximum amount (3.18 μg/ml) of hydrogen peroxide. the exopolysaccharides (eps) production by the strains was ranged between 173 and 378 mg/l. the susceptibility of 7 ...	2010	21535612
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
application of lactobacillus fermentum hl57 and pediococcus acidilactici sp979 as potential probiotics in the manufacture of traditional iberian dry-fermented sausages.	the purpose of this study was to investigate the potential of implanting the probiotics lactobacillus fermentum hl57 and p. acidilactici sp979 during manufacture of iberian dry-fermented sausages, and their effect on the sensory properties of these meat products. microbial counts were studied in sausages inoculated with these strains and compared with a control batch. to detect the presence of probiotic strains at high counts (>7 log cfu/g) in the inoculated sausages, specific pcr and (rapd)-pcr ...	2011	21569925
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
comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in ivory coast and brazil.	to compare the spontaneous cocoa bean fermentation process carried out in different cocoa-producing regions, heap and box (one ivorian farm) and box (two brazilian farms) fermentations were carried out. all fermentations were studied through a multiphasic approach. in general, the temperature inside the fermenting mass increased throughout all fermentations and reached end-values of 42-48°c. the main end-products of pulp carbohydrate catabolism were ethanol, lactic acid, acetic acid, and/or mann ...	2011	21569940
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
administration of probiotics influences f4 (k88)-positive enterotoxigenic escherichia coli attachment and intestinal cytokine expression in weaned pigs.	abstract: this study evaluated the effect of the probiotics pediococcus acidilactici and saccharomyces cerevisiae boulardii on the intestinal colonization of o149 enterotoxigenic escherichia coli harbouring the f4 (k88) fimbriae (etec f4) and on the expression of ileal cytokines in weaned pigs. at birth, different litters of pigs were randomly assigned to one of the following treatments: 1) control without antibiotics or probiotics (ctrl); 2) reference group in which chlortetracycline and tiamul ...	2011	21605377
potential of wine-associated lactic acid bacteria to degrade biogenic amines.	some lactic acid bacteria (lab) isolated from fermented foods have been proven to degrade biogenic amines through the production of amine oxidase enzymes. since little is known about this in relation to wine micro-organisms, this work examined the ability of lab strains (n=85) isolated from wines and other related enological sources, as well as commercial malolactic starter cultures (n=3) and type strains (n=2), to degrade histamine, tyramine and putrescine. the biogenic amine-degrading ability ...	2011	21641669
detection and characterization of pediocin pa-1/ach like bacteriocin producing lactic acid bacteria.	fifty-five bacteriocinogenic lactic acid bacteria (lab) isolated from seven different sources. eight isolates were found to produce pediocin pa-1 like bacteriocin as detected by pedb gene pcr and dot-blot hybridization. the culture filtrate (cf) activity of these isolates exhibited strong antilisterial, antibacterial activity against tested food-borne pathogens and lab. the identification and genetic diversity among the selected lab was performed by conventional morphological and molecular tools ...	2011	21656248
effect of the antibiotic avilamycin on the structure of the microbial community in the jejunal intestinal tract of broiler chickens.	this study was conducted to determine whether avilamycin, which is used as a growth promoter in broiler chickens, would affect the structure of the bacterial community within the jejunal intestinal tract. sixty chickens were assigned to 2 groups: a control group and an avilamycin-treated group. the jejunal tissue from 4 chicks randomly sampled on d 1, 3, 7, 21, and 42 from each treatment group were investigated for changes in villus height, total mesophilic bacteria, lactic acid bacteria, and th ...	2011	21673169
the inhibitory effects of wine phenolics on lysozyme activity against lactic acid bacteria.	the lysozyme of hen's egg white is used in winemaking to control spontaneous lactic acid bacteria (lab). a total of eight lab strains, isolated from grape must and wine, were used to assess the inhibitory effects of wine phenolics on lysozyme activity. the presence of phenolics, extracted from grape pomace, in growth medium reduced the mortality rate due to the lysozyme activity. this effect was especially clear in the case of strains belonging to lactobacillus uvarum, pediococcus parvulus and o ...	2011	21683465
evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-+¦-d-glucan.	probiotic cultures are increasingly being incorporated into a wide variety of food products. although lactobacilli and bifidobacteria are the most frequently used, other lactic acid bacteria (lab) have been reported to be potential probiotics. of these, the cider isolates pediococccus parvulus (strains 2.6 and cupv22) and lactobacillus suebicus cupv221 produce a 2-branched (1,3)-+¦-d-glucan exopolysaccharide that decreases serum cholesterol levels and affects the activation of human macrophages. ...	2011	21700011
detection, cellular localization and antibacterial activity of two lytic enzymes of pediococcus acidilactici atcc 8042.	aim:ôçé in pediococcus acidilactici atcc 8042, two activities of peptidoglycan hydrolase (pgh) with lytic effect against micrococcus lysodeikticus and staphylococcus aureus have been detected. this work intends to elucidate the growth phase of maximum lytic activity, the localization and the effectiveness of the activity against pathogenic gram-negative and gram-positive bacteria. methods and results:ôçé cells were grown in mrs medium and collected at different growth stages, and the proteins we ...	2011	21707881
Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods.	Despite the importance of meju as a raw material used to make Korean soy sauce (ganjang) and soybean paste (doenjang), little is known about the bacterial diversity of Korean meju. In this study, the bacterial communities in meju were examined using both culture-dependent and independent methods in order to evaluate the diversity of the bacterial population. Analyses of the 16S rRNA gene sequences of the bacterial strains isolated from meju samples showed that the dominant species were related t ...	2011	21717316
characterization of two distinct gh family 78 {alpha}-l-rhamnosidases from pediococcus acidilactici.	a-l-rhamnosidases play an important role in the hydrolysis of glycosylated aroma compounds (esp. terpenes) from wine. although several authors have demonstrated the enological importance of fungal rhamnosidases, the information on bacterial enzymes in this context is still limited. in order to fill this important gap, two putative rhamnosidase genes (ram, ram2) from pediococcus acidilactici dsm 20284 were heterologously expressed and the respective gene products characterized. in combination wit ...	2011	21784921
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
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
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
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
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
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
evolution of fermenting microbiota in tarhana produced under controlled technological conditions.	the purpose of this study was to evaluate the evolution of lactic acid bacteria (lab) and yeasts during the fermentation of tarhana produced with some pasteurised ingredients and carried out at 30 and 40-á-¦c. the chemical parameters were those typical for tarhana production. coliform bacteria were not detected during fermentation, while lab and yeasts were in the range 10(7)-10(8)-ácolony forming units (cfu)-ág(-1). plate counts showed an optimal development of both fermenting microbial groups ...	2011	21839387
protein expression vector and secretion signal peptide optimization to drive the production, secretion, and functional expression of the bacteriocin enterocin a in lactic acid bacteria.	replacement of the leader sequence (ls) of the bacteriocin enterocin a (ls(enta)) by the signal peptides (sp) of the protein usp45 (sp(usp45)), and the bacteriocins enterocin p (sp(entp)), and hiracin jm79 (sp(hirjm79)) permits the production, secretion, and functional expression of enta by different lactic acid bacteria (lab). chimeric genes encoding the sp(usp45), the sp(entp), and the sp(hirjm79) fused to mature enta plus the enta immunity genes (enta+entia) were cloned into the expression ve ...	2011	21839785
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
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
Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón".	The effect of the addition of an autochthonous starter culture and the protease EPg222 on the physico-chemical and sensory characteristics of dry-fermented sausage ''salchichon" was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as starter culture (P200S34), separately and together, ripened for 90 days, and compared with a control batch. Dry-fermented sausages ripened with EPg222 and starter culture showed higher amoun ...	2011	21925025
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
effects of stimulation of copper bioleaching on microbial community in vineyard soil and copper mining waste.	long-term copper application in vineyards and copper mining activities cause heavy metal pollution sites. such sites need remediation to protect soil and water quality. bioremediation of contaminated areas through bioleaching can help to remove copper ions from the contaminated soils. thus, the aim of this work was to evaluate the effects of different treatments for copper bioleaching in two diverse copper-contaminated soils (a 40-year-old vineyard and a copper mining waste) and to evaluate the ...	2011	21947860
Pyrosequencing survey of the microbial diversity of 'narezushi', an archetype of modern Japanese sushi.	This study aimed to analyse microbiota of the fermented food 'narezushi', an archetype of modern Japanese sushi. The pyrosequencing technique was used to analyse sequences of 16S ribosomal DNA contained in six narezushi products.	2011	21950401
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
utilization of different types of dietary fibres by potential probiotics.	a better understanding of the functionality of probiotics and dietary fibres with prebiotic activity is required for the development of improved synbiotic preparations. in this study, utilization of β(2-1) fructans, galactooligosaccharides, and plant polysaccharides as prebiotics by lactobacilli, bifidobacteria, and pediococci was investigated. our results demonstrate that prebiotics with linear chains consisting of galactose units are better utilized by probiotics than are those consisting of g ...	2011	21958046
[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
lactic acid bacteria from chicken carcasses with inhibitory activity against salmonella spp. and listeria monocytogenes.	this study was conducted to isolate psychrotrophic lactic acid bacteria (lab) from chicken carcasses with inhibitory activity against strains of salmonella spp. and listeria monocytogenes. a total of 100 broiler samples were examined for the presence of lab. ninety-two lab isolates that showed antimicrobial effects against salmonella spp. and l. monocytogenes were further analysed to examine their lab (gram-positive, catalase negative, oxidase negative) and psychrotrophic characteristics (abilit ...	2011	21983108
Incorporating a mucosal environment in a dynamic gut model results in a more representative colonization by lactobacilli.	To avoid detrimental interactions with intestinal microbes, the human epithelium is covered with a protective mucus layer that traps host defence molecules. Microbial properties such as adhesion to mucus further result in a unique mucosal microbiota with a great potential to interact with the host. As mucosal microbes are difficult to study in vivo, we incorporated mucin-covered microcosms in a dynamic in vitro gut model, the simulator of the human intestinal microbial ecosystem (SHIME). We asse ...	2012	21989255
Spontaneous bacteriocin resistance in Listeria monocytogenes as a susceptibility screen for identifying different mechanisms of resistance and modes of action by bacteriocins of lactic acid bacteria.	A practical system was devised for grouping bacteriocins of lactic acid bacteria (LAB) based on mode of action as determined by changes in inhibitory activity to spontaneously-acquired bacteriocin resistance (Bac(R)). Wild type Listeria monocytogenes 39-2 was sensitive to five bacteriocins produced by 3 genera of LAB: pediocin PA-1 and pediocin Bac3 (Pediococcus), lacticin FS97 and lacticin FS56 (Lactococcus), and curvaticin FS47 (Lactobacillus). A spontaneous Bac(R) derivative of L. monocytogen ...	2012	22001443
Genetic screening of functional properties of lactic Acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods.	Lactic acid bacteria (LAB) (n = 152) in African pearl millet slurries and in the metagenomes of amylaceous fermented foods were investigated by screening 33 genes involved in probiotic and nutritional functions. All isolates belonged to six species of the genera Pediococcus and Lactobacillus, and Lactobacillus fermentum was the dominant species. We screened the isolates for the abilities to survive passage through the gastrointestinal tract and to synthesize folate and riboflavin. The isolates w ...	2011	22003019
Screening for Listeria monocytogenes surrogate strains applicable to food processing by ultrahigh pressure and pulsed electric field.	Ultrahigh pressure (UHP) and pulsed electric field (PEF) are emerging processing technologies developed to enhance the safety while maintaining the fresh-like quality of food. For each food and process combination, a pathogen of concern (i.e., target pathogen) must be determined, and a low-risk microorganism that serves as the pathogen surrogate for process validation must be identified. The objective of this study was to identify a surrogate for Listeria monocytogenes for UHP and PEF process v ...	2011	22004812
cascade cell lyses and dna extraction for identification of genes and microorganisms in kefir grains.	kefir is a dairy product popular in many countries in central europe, especially in poland and other countries of eastern and northern europe. this type of fermented milk is produced by a complex population of symbiotic bacteria and yeasts. in this work, conditions for dna extraction, involving disruption of kefir grains and a cascade of cell lysis treatments, were established. extraction procedure of total microbial dna was carried out directly from fresh kefir grains. using different lysis str ...	2011	22008413
nonprotein nitrogen (npn) and free amino acid contents of dry, fermented and nonfermented sausages.	fermented and nonfermented sausages were analyzed for concentration changes in total and nonprotein nitrogen (npn) and in free amino acid profiles during processing. sausages fermented by pediococcus pentaceous at 38°c and heated to 60°c had increases (p < 0·05) in total n and npn contents and increases in concentration (=5 mg per 100 g dry sample) for 14 of 20 free amino acids. nonfermented sausages had no increase (p > 0·05) of npn content and increases in only 6 of 20 free amino acids after h ...	1990	22055113
enhanced antibacterial activity of bimetallic gold-silver core-shell nanoparticles at low silver concentration.	herein we report the development of bimetallic au@ag core-shell nanoparticles (nps) where gold nanoparticles (au nps) served as the seeds for continuous deposition of silver atoms on its surface. the core-shell structure and morphology were examined by uv-vis spectroscopy, transmission electron microscopy (tem), energy dispersive x-ray (edx) analysis and x-ray diffraction (xrd). the core-shell nps showed antibacterial activity against both gram negative (escherichia coli and pseudomonas aerugino ...	2011	22057130
lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with pediococcus pentosaceus and staphylococcus xylosus as starter cultures.	bacterial growth, formation of acids, lipolysis, proteolysis, fat oxidation, formation of volatile compounds and flavour characteristics were followed during ripening and storage of a fermented sausage. the starter culture used was composed of pediococcus pentosaceus and staphylococcus xylosus. the number of pediococcus sp. increased by 1.5 log cfu/g during the first day of processing and remained constant at this level for 3 weeks. the corresponding initial increase in the numbers of staphyloco ...	1994	22059658
effect of chitosan in meat preservation.	the effect of chitosan in meat preservation, including microbiological, chemical, sensory and color qualities, was examined. in liquid medium, chitosan (0·01%) inhibited the growth of some spoilage bacteria such as bacillus subtilis ifo 3025, escherichia coli rb, pseudomonas fragi ifo 3458 and staphylococcus aureus iam 1011. at higher concentrations (0·1 and 1·0%) it inhibited the growth of the meat starter cultures, lactobacillus plantarium iam 1216, pediococcus pentosaceus iam 12296 and microc ...	1994	22059662
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
dried sausages fermented with staphylococcus xylosus at different temperatures and with different ingredient levels - part ii. volatile components.	sausages, with added staphylococcus xylosus, were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and pediococcus pentosaceus in accordance with a six factor fractional design. the volatile compounds from the sausages were collected by dynamic headspace sampling and quantified and identified by gas chromatography and gas chromatography-mass spectrometry. the effects of temperature and different ingredients on the levels of individual volatil ...	1995	22060169
dried sausages fermented with staphylococcus xylosus at different temperatures and with different ingredient levels - part 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
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
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
effects of starter cultures on the biochemical characteristics of french dry sausages.	bacterial starter cultures, consisting of lactic acid bacteria (lactobacillus, pediococcus) and staphylococci (staphlylococcus carnosus. s. saprophyticus, s. warneri), have an important effect on the ph, lactate, acetate and free fatty acid contents of sausages. sausages made with l. sake had the lowest ph whereas no change of ph was noticed in the controls and in the sausages inoculated with p. acidilactici. inoculation of s. saprophyticus led to sausages with a high acetate content. lipolysis ...	1993	22061034
effects of starter cultures on the formation of flavour compounds in dry sausage.	the purpose of this work was to study the impact of starter cultures on the production of flavour compounds in dry sausages. the effect of six starter cultures corresponding to different combinations of lactic acid bacteria (lactobacillus sake l110, pediococcus acidilactici 725, p. pentosaceus 716) and different staphylococcus species (s. carnosus 833, s. warneri 863, s. saprophyticus m31) strains were tested in a total of 30 dry sausages without spices. the analysis of flavour compounds using a ...	1993	22061221
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
screening of commercial meat starter cultures at low ph and in the presence of bile salts for potential probiotic use.	the survival of lactic acid bacterial strains from eight meat starter cultures under conditions similar to those in the gastrointestinal tract was determined. the conditions in stomach were simulated by using ph 1-5 phosphate-buffered saline. the conditions in small intestine were simulated by using mrs broth over a ph range 4-7 and two bile salt concentrations (0.15% and 0.30%). the survival capacity at ph 3 was strain dependent. 0.30% bile salts were critical for screening bile salt tolerant s ...	2000	22061286
effect of a bacteriocin produced by pediococcus acidilactici against listeria monocytogenes and clostridium perfringens on spanish raw meat.	the inhibitory effect of a bacteriocin, produced by pediococcus acidilactici, against listeria monocytogenes and clostridium perfringens on spanish raw meat surface, was evaluated by in situ assays. samples were incubated with the bacteriocin and then with a culture of the pathogenic bacteria. the treatment with 500, 1000 or 5000 bacteriocin units/ml (bu/ml) reduced the counts of l. monocytogenes after storage at 15°c during 72h by 1, 2 or 3 log cycles and with 1000 or 5000 bu/ml after storage a ...	2006	22061374
bacteriocinogenic activity from starter cultures used in spanish meat industry.	thirty-nine bacterial strains, obtained from commercial starter cultures and commonly used by the meat industry in spain, have been examined for their ability to produce bacteriocins. fourteen (35%) of them showed antagonism against at least one of the indicator strains, by the agar spot test. the strains showing an inhibitory action against pathogenic indicator strains were identified as pediococcus acidilactici, lactobacillus curvatus, lactobacillus pentosus and lactobacillus plantarum, which ...	2002	22061417
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
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
effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk.	the effects of starter cultures, starter a (lactobacillus sakei+staphylococcus carnosus) and starter b (pediococcus acidilactici+staphylococcus xylosus+lactobacillus curvatus), nitrite levels (0, 75, and 150ppm) and ripening period on biogenic amine production were investigated in sucuk (turkish dry-fermented sausage) production. changes in biogenic amines, ph, water activity, moisture, non-protein nitrogen, nitrite and counts of lactic acid bacteria, micrococcus/staphylococcus, enterobacteriace ...	2007	22061796
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
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
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
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
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
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
the influence of manufacturing and drying conditions on the survival and toxinogenesis of staphylococcus aureus in two spanish dry sausages (chorizo and salchichón).	the effects of formulation, starter culture and fermentation temperature on growth and synthesis of toxin a (sea) and tnase by staphylococcus aureus during fermentation and drying of spanish chorizo were investigated. inhibitory factors able to inhibit sea synthesis in culture media were unable to prevent sea production in chorizo fermented at 20 and 30°c, though a lower temperature and starter culture sp318 (lactobacillus sake, pediococcus pentosaceous and staphylococcus xylosus) decreased stap ...	1999	22062705
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
the effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-spanish dry-cured sausage.	in this study, instrumental and sensory textural properties of chorizo with different levels of glucose (0.1%, 0.5% and 1.0%) and with different starter cultures (lactobacillus sakei k29, pediococcus sp. p22 and pediococcus sp. p208) were studied as well as the relationship between them. the ripening process was followed by physico-chemical and microbiological analysis. starter culture and concentration of glucose had a highly significant effect on ph, moreover an interactive effect of both fact ...	2006	22063051
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
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
characterization of lactic acid bacteria isolated from a greek dry-fermented sausage in respect of their technological and probiotic properties.	a total of 147 lactic acid bacteria was isolated from two types of naturally fermented dry sausages at four different stages of the ripening process studied in order to select the most suitable strains according to their technological characteristics including probiotic properties and antimicrobial activity against food-borne pathogens. identification of the isolates revealed that 90% were lactobacilli, 4% enterococci, 3% pediococcus sp. and sporadic isolates of weissella viridescens, leuconosto ...	2003	22063449
rapid differentiation of lactic acid bacteria from autochthonous fermentation of iberian dry-fermented sausages.	the populations of lactic acid bacteria (lab) in different types of iberian dry-fermented sausages from central-west spain were identified. a simple and rapid electrophoretic method of whole-cell protein profiles was evaluated, correlating it with 16s rrna gene sequence analysis and biochemical identification by api 50 chl. a total of 96 isolates were identified by sds-page showing stable profiles corresponding to 30-45 polypeptides in the range 95-8kda that were clearly different for the differ ...	2008	22063578
screening of lactic acid bacteria and bifidobacteria for potential probiotic use in iberian dry fermented sausages.	the purpose of this study was to select lactic acid bacteria and bifibobacteria strains as potential probiotic cultures during the processing of iberian dry fermented sausages. a total of 1000 strains were isolated from iberian dry fermented sausages (363), and human (337) and pig faeces (300) in different culture media. around 30% of these strains, mainly isolated from iberian dry fermented sausages in lamvab agar, were pre-selected for testing as potential probiotics by their ability to grow a ...	2008	22063588
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
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
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
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
spoilage characteristics of traditionally packaged ground beef with added lactic acid bacteria displayed at abusive temperatures.	growth of pathogenic organisms such as escherichia coli o157:h7 and salmonella spp. can be inhibited in ground beef through the addition of certain lactic acid-producing bacteria (lab; lactobacillus acidophilus np51, lactobacillus crispatus np35, pediococcus acidilactici, and lactococcus lactis ssp. lactis). this study evaluated the effects of lab inclusion on the organoleptic and biochemical properties typically associated with spoilage in traditionally packaged ground beef displayed at abusive ...	2011	22064744
cow teat skin, a potential source of diverse microbial populations for cheese production.	the diversity of the microbial community on cow teat skin was evaluated using a culture-dependent method based on the use of different dairy-specific media, followed by the identification of isolates by 16s rrna gene sequencing. this was combined with a direct molecular approach by cloning and 16s rrna gene sequencing. this study highlighted the large diversity of the bacterial community that may be found on teat skin, where 79.8% of clones corresponded to various unidentified species as well as ...	2012	22081572
the lactic acid bacterium pediococcus acidilactici suppresses autoimmune encephalomyelitis by inducing il-10-producing regulatory t cells.	certain intestinal microflora are thought to regulate the systemic immune response. lactic acid bacteria are one of the most studied bacteria in terms of their beneficial effects on health and autoimmune diseases; one of which is multiple sclerosis (ms) which affects the central nervous system. we investigated whether the lactic acid bacterium pediococcus acidilactici, which comprises human commensal bacteria, has beneficial effects on experimental autoimmune encephalomyelitis (eae), an animal m ...	2011	22110705
a 'bacteriocin pcr array' for identification of bacteriocin-related structural genes in lactic acid bacteria.	bacteriocins have been identified in many strains of lactic acid bacteria (lab) which are a source of natural food preservatives and microbial inhibitors. our objectives were to use a pcr array of primers to identify bacteriocin structural genes in bac(+) lab. dna sequence homology at the 5'- and 3'-ends of the various structural genes indicated that non-specific priming may allow pcr amplification of heterologous bacteriocin genes. successful amplification was obtained by real-time pcr and conf ...	2011	22119852
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
[Microbial diversity of a community for ensiling rice straw at low temperature and fermentation dynamics].	To accelerate the conversion of rice straw into feeds in the low-temperature region, a microbial community was constructed by continuous enrichment cultivation. Microbial diversity and dynamics during the fermentation at 10 degrees C was analyzed.	2011	22126081
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
Impact of acetaldehyde and pyruvic acid bound sulfur dioxide on wine lactic acid bacteria.	Aims: To investigate the impact of acetaldehyde and pyruvic acid bound sulfur dioxide on wine lactic acid bacteria. Methods and Results: Growth studies were performed where Oenococcus oeni, Pediococcus parvulus, P. damnosus, and Lactobacillus hilgardii were inoculated into media containing various concentrations of acetaldehyde or pyruvic acid and an equimolar concentration of SO(2) at pH 3.50 and 3.70. Low concentrations of acetaldehyde and pyruvic acid bound SO(2) were inhibitory to the gr ...	2011	22150460
the fate of indigenous microbiota, starter cultures, escherichia coli, listeria innocua and staphylococcus aureus in danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qrt)-pcr.	the purpose of this work was to study the bacterial communities in raw milk and in danish raw milk cheeses using pyrosequencing of tagged amplicons of the v3 and v4 regions of the 16s rdna and cdna. furthermore, the effects of acidification and ripening starter cultures, cooking temperatures and rate of acidification on survival of added escherichia coli, listeria innocua and staphylococcus aureus in cheeses at different stages of ripening were studied by pyrosequencing and quantitative real tim ...	2011	22154239
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
Characteristics of spoilage-associated secondary cucumber fermentation.	Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes total loss of the fermented product at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and formation of acetic, butyric and propionic acids. The objectives of this study were to characterize the chemical and environmental conditions associated with secondary cucumber ...	2011	22179234
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
Pediococcus acidilactici Endocarditis Successfully Treated with Daptomycin.	This report describes the first case of persistent bacteremia with endocarditis caused by Pediococcus acidilactici in a 32 year-old male with a history of short gut syndrome status post small bowel transplantation. The results showed the utility of sequencing the intergenic spacer region for species identification and successful treatment using daptomycin.	2011	22205795
nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread.	the use of soya and flaxseed flours fermented with pediococcus acidilactici for wheat sourdough bread production was investigated. the protein digestibility, biogenic amine contents of soya and flaxseed sourdoughs, texture and sensory features of bread were studied. the fermentation with p. acidilactici significantly improved soya and flaxseed protein extraction and increased protein digestibility on an average by 13.5%. the concentrations of histamine (3.8 ± 2.3 and 4.0 ± 0.2 mg/kg), tyramine ( ...	2012	22229277