Publications
| Title | Abstract | Year(sorted ascending) Filter | PMID Filter |
|---|
| evaluation of new broth media for microdilution antibiotic susceptibility testing of lactobacilli, pediococci, lactococci, and bifidobacteria. | nine pure or mixed broth media were evaluated for their suitabilities to determine mics in a microdilution test of 19 antibacterial agents for lactic acid bacteria (lab) of the genera lactobacillus, pediococcus, lactococcus, and bifidobacterium. a mixed formulation of iso-sensitest broth (90%) and deman-rogosa-sharpe broth (10%) with or without supplementation with l-cysteine, referred to as the lab susceptibility test medium, provided the most optimal medium basis in terms of growth support of ... | 2005 | 16332905 |
| [partial sequence homology of ftsz in phylogenetics analysis of lactic acid bacteria]. | ftsz is a structurally conserved protein, which is universal among the prokaryotes. it plays a key role in prokaryote cell division. a partial fragment of the ftsz gene about 800bp in length was amplified and sequenced and a partial ftsz protein phylogenetic tree for the lactic acid bacteria was constructed. by comparing the ftsz phylogenetic tree with the 16s rdna tree, it was shown that the two trees were similar in topology. both trees revealed that pediococcus spp. were closely related with ... | 2005 | 16342751 |
| lactobacillus concavus sp. nov., isolated from the walls of a distilled spirit fermenting cellar in china. | two novel lactobacillus strains, c-5-1(t) and hb5, were isolated from the walls of a distilled spirit fermenting cellar in hebei province, china. the strains were gram-positive, non-spore-forming, non-motile curved rods and were facultatively anaerobic. they produced 5% (-)-d/95% (+)-l lactic acid exclusively from glucose fermentation, but were catalase-negative. both strains fermented n-acetylglucosamine, arbutin, salicin, cellobiose, maltose, trehalose and beta-gentiobiose. the mean dna g+c co ... | 2005 | 16166732 |
| extremely low electrical current generated by porcine small intestine smooth muscle alters bacterial autolysin production. | the effect of extremely low electrical currents, identical to those generated by the gut smooth muscle, on bacterial autolysin production in vitro was tested in the present study. when stimulated with these electrical currents, the bacteria pediococcus pentosaceus 16:1 produced groups of peptidoglycan hydrolases that differed from those produced by the unstimulated (control) bacteria. the autolysins synthesized by the p. pentosaceus 16:1 under extremely low electrical currents were effective aga ... | 2005 | 16118236 |
| identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the eastern himalayas. | gundruk, sinki and khalpi are lactic-fermented vegetable products of sikkim in india, and inziangsang is a fermented leafy vegetable product of nagaland and manipur in india. a total of 65 samples of gundruk (25), sinki (12), khalpi (25) and inziangsang (3) were analysed for microbial counts. the population of lactic acid bacteria (lab) as well as aerobic mesophilic counts were at the level of 10(7) cfu g(-1). yeasts were detected only in few samples of sinki and khalpi. no moulds were detected. ... | 2005 | 16055218 |
| effects of aeration on growth and on production of bacteriocins and other metabolites in cultures of eight strains of lactic acid bacteria. | in general, it is accepted that the production of bacteriocins in lactic acid bacteria cultures implies moderately to highly restrictive conditions regarding the availability of oxygen. however, the situation appears to be more complex, probably owing to the facultative anaerobic character of these microorganisms. by studying the culture of eight strains of lactic acid bacteria carried out in vessels with different loads of medium within an interval that determines linearly the minimum availabil ... | 2005 | 16258188 |
| purification and characterization of a novel class iia bacteriocin, piscicocin cs526, from surimi-associated carnobacterium piscicola cs526. | the bacteriocin piscicocin cs526 was inactivated by proteolytic enzymes, was stable at 100 degrees c for 30 min, had a ph range of 2 to 8, and was active against enterococcus, listeria, pediococcus, and leuconostoc. the n-terminal sequence was ygngl, not the ygngv consensus motif common in class iia bacteriocins (alternate residues underlined). the molecular mass of piscicocin cs526, which had a bactericidal mode of action, was approximately 4,430 da. | 2005 | 15640235 |
| screening of lactobacillus spp. and pediococcus spp. for glycosidase activities that are important in oenology. | to assess glycosidase activities from a range of lactobacillus and pediococcus species and characterize these activities under conditions pertinent to the wine industry. | 2005 | 16238736 |
| assessment of the effects of nurmi-type cultures and a defined probiotic preparation on a salmonella typhimurium 29e challenge in vivo. | the effects of treatment with an undefined commercial nurmi-type culture (ntc), cultured cecal contents, and a dual-strain probiotic, containing enterococcus faecalis and pediococcus pentosaceus, on salmonella typhimurium colonization were evaluated in a specific-pathogen-free bird model. two sets of trials were performed, and each study was arranged as a randomized complete block design with three treatments. treatments consisted of (i) control, (ii) commercial ntc, and (iii) cultured cecal con ... | 2005 | 15954712 |
| identification and production of a bacteriocin from enterococcus mundtii qu 2 isolated from soybean. | identification of the bacteriocin produced by enterococcus mundtii qu 2 newly isolated from soybean and fermentative production of the bacteriocin. | 2005 | 16238749 |
| [gram-positive cocci as an opportunistic infection factor]. | the frequency of opportunistic infections increased in the last years. the opportunistic infections are serious and very difficult to diagnose complication at patients with lower immunity. the following factors are conducive to develop infections caused by opportunistic bacteria: invasive research methods, medical treatments and immunological defects. the publication presents pathogenicity of bacteria of following types: aerococcus, kocuria, kytococcus, lactococcus, leuconostoc, micrococcus, ped ... | 2005 | 16161935 |
| pediococcus cellicola sp. nov., a novel lactic acid coccus isolated from a distilled-spirit-fermenting cellar. | two novel pediococcus strains, z-1 and z-8(t), were isolated from a distilled-spirit-fermenting cellar in hebei province, china. the cells were gram-positive, non-spore-forming, non-motile cocci, occurring in pairs or tetrads. the strains were facultatively anaerobic and produced 50 % (-)-d-/50% (+)-l-lactic acid exclusively from glucose fermentation, but did not produce catalase. both strains fermented rhamnose, ribose, xylose, lactose, maltose, trehalose and sucrose, and tolerated 10% ethanol. ... | 2005 | 16166726 |
| monitoring the lactic acid bacterial diversity during shochu fermentation by pcr-denaturing gradient gel electrophoresis. | the presence of lactic acid bacteria (lab) during shochu fermentation was monitored by pcr-denaturing gradient gel electrophoresis (dgge) and by bacteriological culturing. no lab were detected from fermented mashes by pcr-dgge using a universal bacterial pcr primer set. however, pcr-dgge using a new primer specific for the 16s rdna of lactococcus, streptococcus, tetragenococcus, enterococcus, and vagococcus and two primers specific for the 16s rdna of lactobacillus, pediococcus, leuconostoc, and ... | 2005 | 16233780 |
| random amplified polymorphic dna-pcr based cloning of markers to identify the beer-spoilage strains of lactobacillus brevis, pediococcus damnosus, lactobacillus collinoides and lactobacillus coryniformis. | beer-spoilage ability of lactic acid bacteria such as lactobacillus brevis is a strain-dependent phenomenon in which the mechanism has not yet been completely clarified. in order to systematically identify genes that contribute to beer-spoilage, large-scale random amplified polymorphic dna (rapd)-based cloning methods was carried out. | 2005 | 15836491 |
| purification, partial amino acid sequence and mode of action of pediocin pd-1, a bacteriocin produced by pediococcus damnosus ncfb 1832. | pediocin pd-1 is a ribosomally synthesized antimicrobial peptide produced by pediococcus damnosus ncfb1832. it inhibits the growth of several food spoilage bacteria, including malolactic bacteria isolated from wine. pediocin pd-1 is 2866.87+/-0.4 da in size, has an isoelectric point (pi) of ca. 9.0 and, on amino acid composition, has partial homology to the lantibiotic plantaricin c. the highest activity of pediocin pd-1 against cells of oenococcus oeni was observed at an external ph of 5.0 and ... | 2005 | 15878403 |
| reclassification of pediococcus urinaeequi (ex mees 1934) garvie 1988 as aerococcus urinaeequi comb. nov. | the taxonomic status of pediococcus urinaeequi is described, and the transfer of the species to the genus aerococcus with the name aerococcus urinaeequi comb. nov. is proposed, on the basis of the analysis of 16s rrna gene sequence and dna-dna hybridization data. | 2005 | 15879276 |
| nucleotide sequence, structural organization and host range of prs4, a small cryptic pediococcus pentosaceus plasmid that contains two cassettes commonly found in other lactic acid bacteria. | the complete nucleotide sequence of the cryptic plasmid prs4 (3550 bp) from pediococcus pentosaceus rs4 was determined. sequence analysis revealed the presence of three open reading frames (orfs). the putative protein coded by orf 1 showed 93% identity with the mobilization protein of lactobacillus casei plasmid plc88 and 94% identity with a sequenced fragment of the mobilization protein of p. damnosus plasmid pf8801, suggesting a common origin for these three mobilization proteins. the putative ... | 2005 | 16054305 |
| production of pediocin pa-1 in the methylotrophic yeast pichia pastoris reveals unexpected inhibition of its biological activity due to the presence of collagen-like material. | expression of the peda gene from pediococcus acidilactici, coding for mature bacteriocin pediocin pa-1, was investigated using the yeast pichia pastoris to obtain larger quantities of pediocin to support additional studies, including structure-function research. following various cloning strategies, a km71h (mut(s)) strain was selected. a significant concentration (74 microg/ml) of extracellular recombinant pediocin was obtained but the pediocin showed no biological activity. supernatant fluids ... | 2005 | 16023368 |
| thermophilin 110: a bacteriocin of streptococcus thermophilus st110. | a screen of thermophilic lactic acid bacteria identified streptococcus thermophilus strain st110 as the putative producer of a bacteriocin with high level of activity against pediococci. thermophilin 110 was isolated from culture supernatant after 16 h of growth and partially purified by a chloroform extraction procedure. the bacteriocin inhibited the growth of several lactic acid bacteria and in the case of pediococcus acidilactici, it induced cell lysis with the concomitant release of od260-ab ... | 2005 | 16049660 |
| development of solution phase hybridisation pcr-elisa for the detection and quantification of enterococcus faecalis and pediococcus pentosaceus in nurmi-type cultures. | nurmi-type cultures (ntcs), derived from the fermentation of caecal contents of specifically pathogen-free (spf) birds, have been used successfully to control salmonella colonisation in chicks. these cultures are undefined in nature and, consequently, it is difficult to obtain approval from regulatory agencies for their use as direct fed microbials (dfms) for poultry. progress towards the generation of effective defined probiotics requires further knowledge of the composition of these cultures. ... | 2005 | 15949857 |
| use of an alpha-galactosidase gene as a food-grade selection marker for streptococcus thermophilus. | the alpha-galactosidase gene (aga) of lactococcus raffinolactis atcc 43920 was previously shown to be an efficient food-grade selection marker in lactococcus lactis and pediococcus acidilactici but not in streptococcus thermophilus. in this study, we demonstrated that the alpha-galactosidase of l. raffinolactis is thermolabile and inoperative at 42 degrees c, the optimal growth temperature of s. thermophilus. an in vitro assay indicated that the activity of this alpha-galactosidase at 42 degrees ... | 2005 | 15956297 |
| crystallization and preliminary x-ray crystallographic analysis of the pediocin immunity protein (pedb) from pediococcus pentosaceus at 1.35 a resolution. | pedb, a bacterial immunity protein conferring immunity to a newly identified pediocin (pediocin pp-1), was crystallized by the hanging-drop vapor diffusion method at 296 k. a 1.35 a data set has been collected from a single crystal at 100 k using synchrotron-radiation source. the pedb crystals belong to the hexagonal space group p6(2) or p6(4), with unit cell parameters a = b = 62.2, c = 39.9 a. analysis of the packing density shows that the asymmetric unit probably contains one molecule with a ... | 2005 | 16019271 |
| effect of culture conditions on production of butter flavor compounds by pediococcus pentosaceus and lactobacillus acidophilus in semisolid maize-based cultures. | two series of 120 h mixed cultures of pediococcus pentosaceus mitj-10 and lactobacillus acidophilus hansen 1748 were grown in semisolid maize-based media, applying an orthogonal factorial design in order to establish the most adequate parameters to get compounds related to butter-like flavor. conditions of maize pre-treatment established in the first series were hot lime-treatment for 20 min, grinding and sieving to 0.0165 in., partial defatting and cooking for 25 min. while the culture conditio ... | 2005 | 16055221 |
| gene organization and sequences of pediocin ach/pa-1 production operons in pediococcus and lactobacillus plasmids. | to determine the locations and sequences of pediocin ach production genes in pediococcus parvulus ato77 from vegetables, lactobacillus plantarum whe92 from muenster cheese, and a lactose-fermenting isolate pediococcus pentosaceus s34 from buffalo milk. | 2005 | 15613003 |
| a putative glucan synthase gene dps detected in exopolysaccharide-producing pediococcus damnosus and oenococcus oeni strains isolated from wine and cider. | some lactic acid bacteria can induce viscosity in wine, beer and cider by production of exopolysaccharides (eps). a polymerase chain reaction (pcr) assay was previously described for the detection of ropy pediococcus damnosus strains in wine [j. appl. microbiol. 90 (2001) 535]. the primers used in that study, pf5 and pf6, are investigated in addition to new primers which broaden the range of spoiling agents detectable by pcr. primers pf1 and pf8 allow the amplification of dna from ropy p. damnos ... | 2005 | 15617800 |
| biogenic amines in wines from three spanish regions. | one hundred and sixty-three wines from la rioja, utiel-requena, and tarragona were analyzed to determine if there were any differences in the concentrations of six biogenic amines that are found in these three regions. the influence of grape variety, type of vinification, wine ph, malolactic fermentation, and storage in bottle on biogenic amine concentrations was studied. results show important differences in putrescine and histamine concentrations among regions, varieties of grape, and type of ... | 2005 | 15713028 |
| fed-batch pediocin production by pediococcus acidilactici nrrl b-5627 on whey. | cell growth and pediocin production by pediococcus acidilactici nrrl b-5627 on whey were compared by using batch fermentation and re-alkalized fed-batch fermentation. the batch fermentations were performed on dwg [dw (diluted whey) supplemented with 1% (w/v) glucose], dwye [dw supplemented with 2% (w/v) yeast extract] and dwgye (dw supplemented with 1% glucose plus 2% yeast extract) media. the fed-batch culture on dwye medium was fed with a mixture of concentrated whey (48 g of total sugars/l) s ... | 2005 | 15574118 |
| lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional japanese distilled spirit made from fermented rice and other starchy materials. | gram-positive, rod-shaped, motile lactic acid bacteria (strains nric 0603, nric 0604t, nric 0605 and nric 0606) were isolated from shochu mashes using an enrichment culture approach. these strains clustered in the lactobacillus casei-pediococcus group and were closely related to lactobacillus nagelii and lactobacillus mali on the basis of 16s rrna gene sequence similarity. levels of dna-dna relatedness revealed genotypic separation of the four isolates from the above two species. the isolates ar ... | 2005 | 15653857 |
| uracil as an index of lactic acid bacteria contamination of tomato products. | the aim of this research was to evaluate the suitability of uracil as an hygienic quality index of tomato products. whereas uridine was naturally present throughout tomato fruits' ripening, uracil appeared only after microbial contamination. in tomato pulp inoculated with nine different microbial strains, all five lactic acid bacteria (lab) studied released relevant quantities of uracil (150-1040 mg/kg of dm), with a correlated partial or total decrease of uridine. uracil production by yeasts an ... | 2005 | 15656671 |
| biodiversity of lactobacillus sanfranciscensis strains isolated from five sourdoughs. | five different sourdoughs were investigated for the composition of lactic acid bacteria (lab) and the biodiversity of lactobacillus sanfranciscensis strains. | 2005 | 15836738 |
| cloning and expression of the malolactic gene of pediococcus damnosus ncfb1832 in saccharomyces cerevisiae. | wine production is characterized by a primary alcoholic fermentation, conducted by saccharomyces cerevisiae, followed by a secondary malolactic fermentation (mlf). although most lactic acid bacteria (lab) have the ability to metabolize l-malate, only a few species survive the high ethanol and so2 levels in wine. wines produced in colder viticultural regions have a lower ph than wines produced in warmer regions. the decarboxylation of l-malate in these wines leads to an increase in ph, more organ ... | 2005 | 15950306 |
| use of hydrolysates from atlantic cod (gadus morhua l.) viscera as a complex nitrogen source for lactic acid bacteria. | hydrolysates of cod viscera were tested as an alternative to commonly used complex nitrogen sources (peptones and/or extracts) for the type strains of the lactic acid bacteria lactococcus lactis, lactobacillus acidophilus, lactobacillus helveticus, lactobacillus casei, lactobacillus sakei and pediococcus pentosaceus. comparative studies with mrs-like media containing different nitrogen sources showed that all the fish hydrolysates performed equally well or better than commercial extracts/peptone ... | 2005 | 15941626 |
| which lactic acid bacteria are responsible for histamine production in wine? | to quantify the ability of 136 lactic acid bacteria (lab), isolated from wine, to produce histamine and to identify the bacteria responsible for histamine production in wine. | 2005 | 16108800 |
| characterization and identification of lactic acid bacteria in "morcilla de burgos". | a total of 176 lactic acid bacteria (lab) isolated from a typical spanish blood sausage called "morcilla de burgos" were identified by means of phenotypic characteristics and 16s rdna rflp (ribotyping). lab were isolated from "morcilla" of different producers and in different storage periods, which includes unpackaged, vacuum and modified atmosphere packaged "morcilla" and vacuum packed and pasteurised "morcilla". the knowledge of specific spoilage bacteria of "morcilla de burgos" will be useful ... | 2005 | 15582739 |
| an improved and simplified method for the large-scale purification of pediocin pa-1 produced by pediococcus acidilactici. | the bacteriocin pediocin pa-1 produced by pediococcus acidilactici pac 1.0 offers significant potential as a food preservative and as an antimicrobial agent in the medical area. however, low production yields and difficulties in obtaining significant amounts of pure pediocin pa-1 have limited, in part, its biochemical and physical characterization. in the present study, we describe a simple and more efficient purification strategy for pediocin pa-1. a hydrophobic interaction chromatography step ... | 2006 | 16117726 |
| effects of yeasts and bacteria on the levels of folates in rye sourdoughs. | fermentation of rye dough is often accompanied with an increase in folate content. in this study, three sourdough yeasts, candida milleri cbs 8195, saccharomyces cerevisiae ts 146, and torulaspora delbrueckii ts 207; a control, baker's yeast s. cerevisiae alko 743; and four lactobacillus spp., l. acidophilus tsb 262, l. brevis tsb 307, l. plantarum tsb 304, and l. sanfranciscensis tsb 299 originally isolated from rye sourdough were examined for their abilities to produce or consume folates. the ... | 2006 | 16213050 |
| use of real time pcr to determine population profiles of individual species of lactic acid bacteria in alfalfa silage and stored corn stover. | real-time polymerase chain reaction (rt-pcr) was used to quantify seven species of lactic acid bacteria (lab) in alfalfa silage prepared in the presence or absence of four commercial inoculants and in uninoculated corn stover harvested and stored under a variety of field conditions. species-specific pcr primers were designed based on reca gene sequences. commercial inoculants improved the quality of alfalfa silage, but species corresponding to those in the inoculants displayed variations in pers ... | 2006 | 16205920 |
| enumeration and identification of pediococci in powder-based products using selective media and rapid pfge. | in this study, pediococci selective medium (psm) was evaluated for the enumeration of pediococcus acidilactici and pediococcus pentosaceus from probiotic animal feed and silage inoculants. psm is based on the complex basal medium mrs supplemented with cysteine hydrochloride, novobiocin, vancomycin, and nystatin. no significant change in electivity was observed when pediococci where recovered from culture or powder-based products following incubation at 37 degrees c under anaerobic conditions for ... | 2006 | 15925418 |
| antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions. | mixtures of cinnamon and clove oils were tested for inhibitory activity against important spoilage microorganism of intermediate moisture foods. four fungal species (aspergillus flavus, penicillium roqueforti, mucor plumbeus and eurotium sp.), four yeasts species (debaryomyces hansenii, pichia membranaefaciens, zygosaccharomyces rouxii and candida lipolytica), and two bacteria species (staphylococcus aureus and pediococcus halophilus) inoculated separately on agar plates were sealed in a barrier ... | 2006 | 16266767 |
| development of a disposable pyruvate biosensor to determine pungency in onions (allium cepa l.). | a disposable prototype pyruvate biosensor was constructed using pyruvate oxidase immobilised on mediated meldolas blue electrodes to determine pungency in onions (allium cepa l.). the optimum operating potential was +150 mv (versus ag/agcl). a strong correlation between the biosensor response and untreated onion juice of known pyruvate concentration 2-12 micromol/g fresh weight (fw) was demonstrated. the biosensor was able to differentiate between low and high pungency onions. the detection limi ... | 2006 | 16330200 |
| phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the eastern himalayas. | sukako maacha, gnuchi, sidra and sukuti are traditional smoked and sun-dried fish products of the eastern himalayan regions of nepal and india. a total of 40 samples of sukako maacha (14), gnuchi (6), sidra (10) and sukuti (10) were collected and were analysed for microbial load. population of lactic acid bacteria (lab) as well as aerobic mesophilic counts ranged from 4.7-8.3 to 5.1-8.5 log cfu g(-1), respectively. a total of 189 strains of lab were isolated from sukako maacha, gnuchi, sidra and ... | 2006 | 16278028 |
| pediococcus parvulus gtf gene encoding the gtf glycosyltransferase and its application for specific pcr detection of beta-d-glucan-producing bacteria in foods and beverages. | exopolysaccharide production by lactic acid bacteria is beneficial in the dairy and oat-based food industries and is used to improve the texture of the fermented products. however, beta-d-glucan-producing bacteria are considered spoilage microorganisms in alcoholic beverages because their secreted exopolysaccharides alter the viscosity of cider, wine, and beer, rendering them unpalatable. the plasmidic glycosyltransferase (gtf) gene of the pediococcus parvulus 2.6 strain isolated from ropy cider ... | 2006 | 16416914 |
| gluten breakdown by lactobacilli and pediococci strains isolated from sourdough. | to evaluate the growth and metabolic activity of lactobacilli and pediococci strains in a gluten base medium (gbm), formulated for a proper selection of proteolytic strains to be used in sourdough fermentation. | 2006 | 16620203 |
| isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in taiwan. | to isolate, characterize and identify lactic acid bacteria (lab) in dochi (fermented black beans), a traditional fermented food in taiwan. | 2006 | 16869910 |
| probiotics for animal nutrition in the european union. regulation and safety assessment. | probiotics are alive micro-organisms, generally bacteria but also yeasts than, when ingested alive in sufficient amount, they have a positive effect on the health going beyond the nutritional ones commonly known. probiotics may operate through a nutritional and/or health or sanitary effect. micro-organisms used in animal feed in the eu are mainly bacterial strains of gram-positive bacteria belonging to the types bacillus, enterococcus, lactobacillus, pediococcus, streptococcus and strains of yea ... | 2006 | 16563585 |
| characterization of hora and its flanking regions of pediococcus damnosus abbc478 and development of more specific and sensitive hora pcr method. | to characterize hora and its flanking regions of pediococcus damnosus abbc478 and, on the basis of this insight, to develop a more specific and sensitive hora pcr method. | 2006 | 16599994 |
| nonstarter lactic acid bacteria biofilms and calcium lactate crystals in cheddar cheese. | a sanitized cheese plant was swabbed for the presence of nonstarter lactic acid bacteria (nslab) biofilms. swabs were analyzed to determine the sources and microorganisms responsible for contamination. in pilot plant experiments, cheese vats filled with standard cheese milk (lactose:protein = 1.47) and ultrafiltered cheese milk (lactose:protein = 1.23) were inoculated with lactococcus lactis ssp. cremoris starter culture (8 log cfu/ml) with or without lactobacillus curvatus or pediococci acidila ... | 2006 | 16606716 |
| usefulness of length heterogeneity-pcr for monitoring lactic acid bacteria succession during maize ensiling. | the use of length-heterogeneity pcr was explored to monitor lactic acid bacteria succession during ensiling of maize. bacterial diversity was studied during the fermentation of 30-day-old maize in optimal and spoilage-simulating conditions. a length heterogeneity pcr profile database of lactic acid bacteria isolated from the silage and identified by 16s rrna gene sequencing was established. although interoperonic 16s rrna gene length polymorphisms were detected in some isolates, strain analysis ... | 2006 | 16542413 |
| the effect of prebiotics on production of antimicrobial compounds, resistance to growth at low ph and in the presence of bile, and adhesion of probiotic cells to intestinal mucus. | screening of five bile salt-resistant and low ph-tolerant lactic acid bacteria for inhibitory activity against lactic acid bacteria and bacterial strains isolated from the faeces of children with hiv/aids. determining the effect of prebiotics and soy milk-base on cell viability and adhesion of cells to intestinal mucus. | 2006 | 16553737 |
| microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated lactobacillus reuteri. | the probiotic bacterium lactobacillus reuteri was added to dry sausage batter, without or after being microencapsulated in alginate using either extrusion or emulsion technology. pediococcus pentosaceus and staphylococcus carnosus were added at 7 log cfu/g as starter cultures for fermentation. the sausage batter was stuffed in 55 mm fibrous casings and fermented, with smoking, at <or=26 degrees c and 88% relative humidity (rh) for 72 h. during fermentation as well as drying at 75% rh and 13 degr ... | 2006 | 16884803 |
| lethality of commercial whole-muscle beef jerky manufacturing processes against salmonella serovars and escherichia coli o157:h7. | thermal processes used in making whole-muscle beef jerky include a drying step, which may result in enhanced pathogen thermotolerance and evaporative cooling that reduce process lethality. several salmonellosis outbreaks have been associated with beef jerky. in this study, a standardized process was used to inoculate beef strips with five-strain cocktails of either salmonella serovars or escherichia coli o157:h7, to marinate the strips at ph 5.3 for 22 to 24 h at 5 degrees c, and to convert the ... | 2006 | 16995510 |
| rpob gene: a target for identification of lab cocci by pcr-dgge and melting curves analyses in real time pcr. | lactic acid bacteria (lab) are essential in the quality of many fermented beverages like beer, cider and wine. in the two later cases, they convert malic acid into lactic acid during the malolactic fermentation. after fermentation, microbial stabilization is needed to prevent the development of spoilage bacteria species. among them, cocci lead to different alterations: pediococcus sp., and some strains of leuconostoc mesenteroides and oenococcus oeni can produce exopolysaccharides which modify w ... | 2006 | 16626824 |
| elimination of escherichia coli o157:h7 from fermented dry sausages at an organoleptically acceptable level of microencapsulated allyl isothiocyanate. | four sausage batters (17.59% beef, 60.67% pork, and 17.59% pork fat) were inoculated with two commercial starter culture organisms (>7 log(10) cfu/g pediococcus pentosaceus and 6 log(10) cfu/g staphylococcus carnosus) and a five-strain cocktail of nonpathogenic variants of escherichia coli o157:h7 to yield 6 to 7 log(10) cfu/g. microencapsulated allyl isothiocyanate (ait) was added to three batters at 500, 750, or 1,000 ppm to determine its antimicrobial effects. for sensory analysis, separate b ... | 2006 | 16672446 |
| fermentation of wheat: effects of backslopping different proportions of pre-fermented wheat on the microbial and chemical composition. | the objective of the study was to examine effect of backslop on the chemical and microbiological characteristics of fermented wheat (fw). coarsely ground wheat was mixed with water (1:3 wt/wt) and inoculated with 6 log cfu ml(-1) each of an overnight culture of lactobacillus plantarum and pediococcus pentosaceus. four fermentation treatments were conducted in 45 1, closed, pvc containers over 48 hours. three treatments investigated the benefits of the addition of previously fermented wheat (back ... | 2006 | 16649578 |
| pediococcus stilesii sp. nov., isolated from maize grains. | a gram-positive, coccus-shaped, lactic acid bacterium, strain lmg 23082t, was isolated from steeped maize grains. the organism is homofermentative and produces d- and l-lactic acid from glucose. 16s rrna gene sequence analysis revealed that the organism belongs to the genus pediococcus, with pediococcus pentosaceus and pediococcus acidilactici as nearest neighbours. genotypic fingerprinting, whole-cell protein electrophoresis, dna-dna hybridizations and physiological and biochemical tests allowe ... | 2006 | 16449434 |
| lactobacillus plantarum gene clusters encoding putative cell-surface protein complexes for carbohydrate utilization are conserved in specific gram-positive bacteria. | genomes of gram-positive bacteria encode many putative cell-surface proteins, of which the majority has no known function. from the rapidly increasing number of available genome sequences it has become apparent that many cell-surface proteins are conserved, and frequently encoded in gene clusters or operons, suggesting common functions, and interactions of multiple components. | 2006 | 16723015 |
| ladr, a new padr-related transcriptional regulator from listeria monocytogenes, negatively regulates the expression of the multidrug efflux pump mdrl. | the listeria monocytogenes genome encodes putative multidrug efflux transporters but only the mdrl transporter has been partially characterized in the wild-type lo28 strain. here, we show in the lo28 strain, that the expression of mdrl is repressed at the transcriptional level, under standard growth conditions, by the product of a new gene ladr (lmo1408), and the expression of mdrl is induced in the presence of rhodamine. phylogenetic analysis in related firmicutes shows that ladr, conserved in ... | 2006 | 16451184 |
| antibiotic susceptibility patterns and resistance genes of starter cultures and probiotic bacteria used in food. | a survey of starter and probiotic cultures was carried out to determine the current antibiotic resistance situation in microbial food additives in switzerland. two hundred isolates from 90 different sources were typed by molecular and other methods to belong to the genera lactobacillus (74 samples), staphylococcus (33 samples), bifidobacterium (6 samples), pediococcus (5 samples), or were categorized as lactococci or streptococci (82 samples). they were screened for phenotypic resistances to 20 ... | 2006 | 16464696 |
| growth response and modifications of organic nitrogen compounds in pure and mixed cultures of lactic acid bacteria from wine. | the interactions between the proteolytic x2l strain of oenococcus oeni and the non-proteolytic 12p strain of pediococcus pentosaceus were assayed. the characteristics of cell growth, protein degradation, and amino acid production of both strains were determined in pure and mixed cultures. o. oeni showed poor cell growth and greater ability in the release of amino acids to the extracellular medium, whereas p. pentosaceus showed a higher yield in cell production with a decrease in the amino acid c ... | 2006 | 16467990 |
| development of a competitive exclusion product for poultry meeting the regulatory requirements for registration in the european union. | competitive exclusion treatment is able to increase the pathogen colonization resistance of day-old chicks by applying probiotic bacteria stabilizing the indigenous microflora. in order to develop a safe microbial feed additive, various bacterial strains were isolated out of the gastrointestinal tract of healthy chickens. one hundred twenty-one representatives were selected based on differences in whole-cell protein patterns and screened for antagonistic properties. five effective strains (pedio ... | 2006 | 16676374 |
| plasmid profile patterns and properties of pediococci isolated from caper fermentations. | a collection comprising 14 isolates of pediococcus pentosaceus and one pediococcus acidilactici from the fermentation of caper fruits was studied. all isolates showed very similar fermentation profiles and produced a limited number of exoenzymes. all isolates carried large plasmids of diverse sizes between 20 and 55 kb, while some also contained smaller plasmids between 10 and 16 kb. cluster analysis of plasmid profiles revealed four main groups with various degrees of similarities. all amino ac ... | 2006 | 16715824 |
| lactobacillus plantarum and pediococcus pentosaceus starter cultures as a tool for microflora management in malting and for enhancement of malt processability. | lactobacillus plantarum vtt e-78076 (e76) and pediococcus pentosaceus vtt e-90390 (e390) starter cultures were added to the steeping water of normal malting barley in order to balance the microbial community and to enhance malt processability. in this study, we also investigated the effects of lactic acid-acidified mrs-spent medium (mrs-la) on malting performance. malting trials with five different two-row barley varieties were carried out in 25 kg pilot scale. the starter cultures promoted yeas ... | 2006 | 16719505 |
| biofilm formation in an ice cream plant. | the sites of biofilm formation in an ice cream plant were investigated by sampling both the production line and the environment. experiments were carried out twice within a 20-day period. first, stainless steel coupons were fixed to surfaces adjacent to food contact surfaces, the floor drains and the doormat. they were taken for the analysis of biofilm at three different production stages. then, biofilm forming bacteria were enumerated and also presence of listeria monocytogenes was monitored. b ... | 2006 | 16779628 |
| histamine, histidine, and growth-phase mediated regulation of the histidine decarboxylase gene in lactic acid bacteria isolated from wine. | fermented foods are frequently contaminated by histamine that is generated by microorganisms with histidine decarboxylase activity. the ingestion of large amounts of histamine can cause serious toxicological problems in humans. a study of the effects of histamine, histidine, and growth phase on histamine production by lactic acid bacteria isolated from wine is reported here. with northern blots and specific activity analysis, we observed that histidine induces the expression of the histidine dec ... | 2006 | 16790022 |
| environmental stress response in wine lactic acid bacteria: beyond bacillus subtilis. | lactic acid bacteria (lab) constitute a heterogeneous group of bacteria that are traditionally used to produce fermented foods. the industrialization of food transformations has increased the economical importance of lab, as they play a crucial role in the development of the organoleptic and hygienic quality of fermented products. however, the strains selected for industrial purposes, should tolerate adverse conditions encountered in industrial processes, either during starter handling and stora ... | 2006 | 16809231 |
| characterisation of prototype nurmi cultures using culture-based microbiological techniques and pcr-dgge. | undefined nurmi-type cultures (ntcs) have been used successfully to prevent salmonella colonisation in poultry for decades. such cultures are derived from the caecal contents of specific-pathogen-free birds and are administered via drinking water or spray application onto eggs in the hatchery. these cultures consist of many non-culturable and obligately anaerobic bacteria. due to their undefined nature it is difficult to obtain approval from regulatory agencies to use these preparations as direc ... | 2006 | 16814892 |
| diversity of a stable enrichment culture which is useful for silage inoculant and its succession in alfalfa silage. | alfalfa is a kind of forage that is difficult to ensile for good quality. therefore, inoculants are always used to enhance the preservation of alfalfa silage. through continuous restricted subcultivation, a lactic acid bacteria community (al2) was selected from well-fermented alfalfa silage, which sharply decreased the ph level and produced a large amount of lactic acid. the adding of al2 to alfalfa at ensiling resulted in a more rapid drop in ph and higher levels of lactic acid, and it also red ... | 2006 | 16819954 |
| environmental factors influencing growth of and exopolysaccharide formation by pediococcus parvulus 2.6. | natural exopolysaccharides (epss) from food-grade lactic acid bacteria have potential for development and exploitation as food additives and functional food ingredients with both health and economic benefits. in this study, we have examined the physiological capacity of eps production in pediococcus parvulus 2.6. eps formation by p. parvulus 2.6 was found to be linked to biomass yields, provided that glucose was not limiting. higher biomass yields and eps productions were obtained when cultures ... | 2006 | 16854485 |
| determination of bacteriocin activity with bioassays carried out on solid and liquid substrates: assessing the factor "indicator microorganism". | successful application of growth inhibition techniques for quantitative determination of bacteriocins relies on the sensitivity of the applied indicator microorganism to the bacteriocin to which is exposed. however, information on indicator microorganisms' performance and comparisons in bacteriocin determination with bioassays is almost non-existing in the literature. the aim of the present work was to evaluate the parameter "indicator microorganism" in bioassays carried out on solid -agar diffu ... | 2006 | 17032438 |
| fluorescence in situ hybridisation detection of lactobacillus plantarum group on olives to be used in natural fermentations. | at present there are very few studies on the bacterial diversity of olives and on the importance of the microbial species for the fermentation of olives aimed to table olives production. most of the authors report on the occurrence of lactobacillus plantarum as principal member of these communities or at least as the species responsible for the fermentation. in this study, fluorescence in situ hybridisation (fish) with 16s rrna probes was used to evaluate the occurrence of l. plantarum in olives ... | 2006 | 17052794 |
| data mining and characterization of a novel pediocin-like bacteriocin system from the genome of pediococcus pentosaceus atcc 25745. | the genome of pediococcus pentosaceus atcc 25745 contains a gene cluster that resembles a regulated bacteriocin system. the gene cluster has an operon-like structure consisting of a putative pediocin-like bacteriocin gene (termed pena) and a potential immunity gene (termed peia). genetic determinants involved in bacteriocin transport and regulation are also found in proximity to pena and peia but the so-called accessory gene involved in transport and the inducer gene involved in regulation are m ... | 2006 | 16735728 |
| yeast and lactic acid flora of tej, an indigenous ethiopian honey wine: variations within and between production units. | a total of 200 samples of tej, an indigenous ethiopian honey wine, were collected from ten production units at different production times. the samples were analysed for their microbial flora. mean counts of aerobic mesophilic bacteria and aerobic spores for the different production units were <3 log cfu/ml. coliforms and other members of enterobacteriaceae were below detectable levels basically due to the low ph of the samples (<4.0). yeasts were among the dominant micro-organisms in all samples ... | 2006 | 16943014 |
| the effects of lactobacillus buchneri 40788 and pediococcus pentosaceus r1094 on the fermentation of corn silage. | the effect of inoculating whole-plant corn at the time of harvest with lactobacillus buchneri 40788 (4 x 10(5) cfu/g of fresh forage) combined with pediococcus pentosaceus r1094 (1 x 10(5) cfu/g) on the fermentation and aerobic stability of corn silage (37% dry matter) through 361 d of ensiling was investigated. dry matter recovery was similar between treatments throughout the study except at one early time point (14 d), when treated silage had a lower recovery than untreated silage. the concent ... | 2006 | 16960076 |
| benefits of a synbiotic formula (synbiotic 2000forte) in critically ill trauma patients: early results of a randomized controlled trial. | since probiotics are considered to exert beneficial health effects by enhancing the host's immune response, we investigated the benefits of a synbiotics treatment on the rate of infections, systemic inflammatory response syndrome (sirs), severe sepsis, and mortality in critically ill, mechanically ventilated, multiple trauma patients. length of stay in the intensive care unit (icu) and number of days under mechanical ventilation were also evaluated. | 2006 | 16983476 |
| pediococcus ethanolidurans sp. nov., isolated from the walls of a distilled-spirit-fermenting cellar. | two novel pediococcus strains, z-9(t) and z-17, were isolated from a distilled-spirit-fermenting cellar in hebei province, china. the cells were gram-positive, non-spore-forming, non-motile cocci and occurred in pairs or tetrads. the strains were facultatively anaerobic and produced only lactic acid [d(-) and l(+) isomers in the ratio 50 : 50] from glucose fermentation. catalase activity was not present. both strains were able to grow in 6.5 % ethanol and at ph 3.5, but not in 4 % nacl. the mean ... | 2006 | 17012570 |
| isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in taiwan. | to isolate, characterize, and identify lactic acid bacteria (lab) in suan-tsai (fermented mustard), a traditional fermented food in taiwan. | 2006 | 16834599 |
| methylglyoxal bypass identified as source of chiral contamination in l(+) and d(-)-lactate fermentations by recombinant escherichia coli. | two new strains of escherichia coli b were engineered for the production of lactate with no detectable chiral impurity. all chiral impurities were eliminated by deleting the synthase gene (msga) that converts dihydroxyacetone-phosphate to methylglyoxal, a precursor for both l: (+)- and d: (-)-lactate. strain tg113 contains only native genes and produced optically pure d: (-)-lactate. strain tg108 contains the ldhl gene from pediococcus acidilactici and produced only l: (+)-lactate. in mineral sa ... | 2006 | 16868860 |
| short-chain fatty acid formation in the hindgut of rats fed native and fermented oat fibre concentrates. | the formation of scfa in rats fed fermented oat fibre concentrates was compared with that of rats fed native oat fibre concentrate. the cultures used were lactic acid bacteria consisting of lactobacillus bulgaricus and streptococcus thermophilus (v2), the exopolysaccharide-producing strain pediococcus damnosus 2.6 (pd) and l. reuteri (lr). the materials were incorporated into test diets yielding a concentration of indigestible carbohydrates of 80 g/kg (dry weight). rats fed the v2-fermented fibr ... | 2006 | 16869990 |
| glucan and fructan production by sourdough weissella cibaria and lactobacillus plantarum. | after a large screening on sourdough lactic acid bacteria, exopolysaccharide (eps)-forming strains of weissella cibaria, lactobacillus plantarum, and pediococcus pentosaceus were selected. after 6 days of incubation at 30 degrees c, the synthesis of eps in mrs-based broth ranged from 5.54 to 7.88 mg ml-1. eps had an apparent molecular mass of ca. 104 da. as shown by carbohydrate consumption, the synthesis of eps was found from sucrose only. two types of homopolysaccharides were synthesized: gluc ... | 2006 | 17177514 |
| assessment of antibiotic susceptibility within lactic acid bacteria strains isolated from wine. | susceptibility to 12 antibiotics was tested in 75 unrelated lactic acid bacteria strains of wine origin of the following species: 38 lactobacillus plantarum, 3 lactobacillus hilgardii, 2 lactobacillus paracasei, 1 lactobacillus sp, 21 oenococcus oeni, 4 pediococcus pentosaceus, 2 pediococcus parvulus, 1 pediococcus acidilactici, and 3 leuconostoc mesenteroides. the minimal inhibitory concentrations of the different antibiotics that inhibited 50% of the strains of the lactobacillus, leuconostoc a ... | 2006 | 16876896 |
| microscopic and voltammetric characterization of bioanalytical platforms based on lactate oxidase. | a microscopic and voltammetric characterization of lactate oxidase- (lox-) based bioanalytical platforms for biosensor applications is presented. in this context, emphasis is placed on amperometric biosensors based on lox that have been immobilized by direct absorption on carbon surfaces, in particular, glassy carbon (gc) and highly ordered pyrolytic graphite (hopg). the immobilized lox layers have been characterized using atomic force microscopy (afm) under liquid conditions and cyclic voltamme ... | 2006 | 16732675 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| vanillin production from simple phenols by wine-associated lactic acid bacteria. | the ability of lactic acid bacteria (lab) to metabolize certain phenolic precursors to vanillin was investigated. | 2007 | 17209816 |
| a taxonomic survey of lactic acid bacteria isolated from wheat (triticum durum) kernels and non-conventional flours. | in order to explore the correspondence between raw material- and mature sourdough-lactic acid bacterial (lab) communities, 59 italian wheat (triticum durum) grain samples, one bran and six non-conventional flour samples were analyzed through a culture-dependent approach. the highest cell count by an agar medium specific for lab was 2.16 log cfu/g. from about 2300 presumptive lab (gram-positive and catalase-negative) colonies collected, a total of 356 isolates were subjected to identification by ... | 2007 | 17683888 |
| the biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer. | to quantify and identify the predominant lactic acid bacteria (lab) in dolo and pito wort processing, and to examine their biodiversity at strain level. | 2007 | 17897178 |
| exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process. | different natural antimicrobials affected viability of bacterial contaminants isolated at critical steps during a beer production process. in the presence of 1 mg/ml chitosan and 0.3 mg/ml hops, the viability of escherichia coli in an all malt barley extract wort could be reduced to 0.7 and 0.1% respectively after 2 hour- incubation at 4 degrees c. the addition of 0.0002 mg/ml nisin, 0.1 mg/ml chitosan or 0.3 mg/ml hops, selectively inhibited growth of pediococcus sp. in more than 10,000 times w ... | 2007 | 17987854 |
| characterization and selection of autochthonous lactic acid bacteria isolated from traditional iberian dry-fermented salchichón and chorizo sausages. | a total of 192 lactic acid bacteria were isolated from 2 types of naturally fermented dry sausages at 3 different stages of the ripening process in order to select the most suitable strains as starter cultures in dry-cured sausage manufacture according to their technological characteristics such as glucose fermentation, lactic and acetic acid production, and proteolytic, lipolytic, and antimicrobial activities. identification of the isolates revealed that 31.2% were pediococcus pentosaceus, 26.9 ... | 2007 | 17995686 |
| morphological changes induced in listeria monocytogenes v7 by a bacteriocin produced by pediococcus acidilactici. | pediococcus acidilactici produces bacteriocin, which kills listeria monocytogenes. the bactericidal mode of action of the bacteriocin against l. monocytogenes v7 was investigated by transmission electron microscopy. the bacteriocin was purified partially from the cell-free extract using micro-cel and cation-exchange chromatography, and the specific activity was increased 1,791 fold. the bacteriocin (6,400 au/ ml) was inoculated with l. monocytogenes v7 and incubated for 0.5 h, 1 h, 3 h, and 6 h. ... | 2007 | 18051280 |
| influence of pediococcus-based probiotic on coccidiosis in broiler chickens. | coccidiosis is the major parasitic disease of poultry and is caused by the apicomplexan parasites eimeria. drugs and live vaccines are the 2 main control measures of the disease; however, due to increasing concerns with prophylactic drug use and the high cost of vaccines, alternative control methods are needed. recent evidence that various dietary and live microbial supplements can influence host immunity against enteric diseases prompted us to investigate the role of a pediococcus-based probiot ... | 2007 | 17179417 |
| characterization of two bacteriocins produced by pediococcus acidilactici isolated from "alheira", a fermented sausage traditionally produced in portugal. | lactic acid bacteria were isolated from "alheira" sausages that have been sampled from different regions in portugal. the sausages were produced according to different recipes and with traditional starter cultures. two isolates (ha-6111-2 and ha-5692-3) from different sausages were identified as strains of pediococcus acidilactici. each strain produces a bacteriocin, designated as bacha-6111-2 and bacha-5692-3. both bacteriocins are produced at low levels after 18 h of growth in mrs broth (3200 ... | 2007 | 17368595 |
| biodiversity of bacterial ecosystems in traditional egyptian domiati cheese. | bacterial biodiversity occurring in traditional egyptian soft domiati cheese was studied by pcr-temporal temperature gel electrophoresis (ttge) and pcr-denaturing gradient gel electrophoresis (dgge). bands were identified using a reference species database (j.-c. ogier et al., appl. environ. microbiol. 70:5628-5643, 2004); de novo bands having nonidentified migration patterns were identified by dna sequencing. results reveal a novel bacterial profile and extensive bacterial biodiversity in domia ... | 2007 | 17189434 |
| daptomycin susceptibility of unusual gram-positive bacteria: comparison of results obtained by the etest and the broth microdilution method. | mics of daptomycin, linezolid, and vancomycin against 212 isolates, including listeria monocytogenes and pediococcus, leuconostoc, rhodococcus, and nocardia spp., were determined by the broth microdilution method; daptomycin mics were also determined by the etest. except with those for leuconostoc spp., daptomycin etest mics showed >90% agreement with mics obtained by the broth microdilution method. | 2007 | 17220420 |
| production of active pediocin pa-1 in escherichia coli using a thioredoxin gene fusion expression approach: cloning, expression, purification, and characterization. | antimicrobial peptides possess cationic and amphipathic properties that allow for interactions with the membrane of living cells. bacteriocins from lactic acid bacteria, in particular, are currently being studied for their potential use as food preservatives and for applications in health care. however, bacteriocin exploitation is often limited owing to low production yields. gene cloning and heterologous protein or peptide production is one way to possibly achieve overexpression of bacteriocins ... | 2007 | 18026219 |
| microbial development in distillers wet grains produced during fuel ethanol production from corn (zea mays). | distillers grains are coproduced with ethanol and carbon dioxide during the production of fuel ethanol from the dry milling and fermentation of corn grain, yet there is little basic microbiological information on these materials. we undertook a replicated field study of the microbiology of distillers wet grains (dwg) over a 9 day period following their production at an industrial fuel ethanol plant. freshly produced dwg had a ph of about 4.4, a moisture content of about 53.5% (wet mass basis), a ... | 2007 | 18026225 |
| chimeras of mature pediocin pa-1 fused to the signal peptide of enterocin p permits the cloning, production, and expression of pediocin pa-1 in lactococcus lactis. | chimeras of pediocin pa-1 (peda-1), a bacteriocin produced by pediococcus acidilactici plbh9, fused to the signal peptide of enterocin p (entp), a sec-dependent bacteriocin produced by enterococcus faecium p13, permitted the production of peda-1 in lactococcus lactis. chimeric genes encoding the entp signal peptide (sp(entp)) fused to mature peda-1 (peda), with or without its immunity gene (pedb), were cloned into the expression vector pmg36c to generate the recombinant plasmids pmpp9 (sp(entp): ... | 2007 | 18095432 |