Publications

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
characterization of d: -lactate dehydrogenase from pediococcus acidilactici that converts phenylpyruvic acid into phenyllactic acid.	the gene coding for d: -lactate dehydrogenase (d: -ldh) from pediococcus acidilactici dsm 20284 was cloned and expressed in e. coli. the recombinant enzyme was purified by nickel-affinity chromatography. it converted phenylpyruvic acid (ppa) to 3-phenyllactic acid maximally at 30°c and ph 5.5 with a specific activity of 140 and 422 u/mg for ppa and pyruvate, respectively. the k (m), turnover number (k (cat)), and catalytic efficiency (k ...	2012	22261863
draft genome sequence of probiotic strain pediococcus acidilactici ma18/5m.	pediococcus acidilactici ma18/5m is a commercially available probiotic that is widely used in swine, poultry, aquaculture feeds, and human dietary supplements. we prepared a genome sequence for this strain consisting of 2 scaffolds totaling 1,992,928 bases including gaps for a total of 3,346 bases and a g+c content of 42%.	2012	22275099
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
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