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identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of thailand.plaa-som is a thai fermented fish product for which whole fish or fish fillets are fermented with either cooked rice or steamed sticky rice, salt, and garlic. a total of 762 lactic acid bacteria (lab) were isolated during plaa-som fermentation by culture on caco(3)-mrs agar plates. they were screened and grouped by amplified ribosomal dna restriction analysis (ardra), giving six groups that were identified by ribosomal dna sequencing as lactococcus garvieae, streptococcus bovis, weissella cibari ...201020167386
control of escherichia coli o157:h7 in corn silage with or without various inoculants: efficacy and mode of action.this study aimed to evaluate the effectiveness of 3 commercial bacterial inoculants at controlling escherichia coli o157:h7 in corn silages during ensiling and feedout phases of silage production. a second objective was to determine whether the inoculants exhibited and transferred antibacterial activity against e. coli o157:h7 to the silages. chopped corn forage was ensiled after treatment with the following: distilled water (control); 5 x 10(5) cfu/g of e. coli o157:h7 (ec); ec and 1 x 10(6) cf ...201020172231
coculture with specific bacteria enhances survival of lactobacillus plantarum nc8, an autoinducer-regulated bacteriocin producer, in olive fermentations.bacteriocin production in lactobacillus plantarum nc8 is activated by coculture with specific bacteriocin production-inducing bacterial strains. the system is further regulated by a three-component regulatory system involving a specific autoinducer peptide (plnc8if). we have used l. plantarum nc8 as a starter culture in spanish-style green olive fermentations and examined the influence of coculturing in its survival. we found that l. plantarum nc8 greatly enhanced its growth and survival in the ...201020227607
gene cloning, expression, and characterization of phenolic acid decarboxylase from lactobacillus brevis rm84.phenolic acid decarboxylase (pad) catalyzes the synthesis of vinyl phenols from hydroxycinnamic acids. the gene encoding pad from lactobacillus brevis was cloned and expressed as a fusion protein in escherichia coli. the recombinant pad enzyme is a heat-labile enzyme that functions optimally at 22 degrees c and ph 6.0. the purified enzyme did not show thermostability at temperatures above 22 degrees c. l. brevis pad is able to decarboxylate exclusively the hydroxycinnamic acids, such as p-coumar ...201020333439
the effects of lactobacillus buchneri with or without a homolactic bacterium on the fermentation and aerobic stability of corn silages made at different locations.whole-plant corn (31 to 39% dry matter) from several locations was chopped, treated with nothing (u), lactobacillus buchneri 40788 (4 x 10(5) cfu/g; lb), or l. buchneri (4 x 10(5) cfu/g) and pediococcus pentosaceus (1 x 10(5) cfu/g; lbpp), and packed into quadruplicate 20-l silos to determine their effects on silage fermentation and aerobic stability after 120 d of storage. the experiment was a randomized complete block design with main effects of treatment (t), block (location; l), and t x l in ...201020338439
use of the yeast pichia pastoris as an expression host for secretion of enterocin l50, a leaderless two-peptide (l50a and l50b) bacteriocin from enterococcus faecium l50.in this work, we report the expression and secretion of the leaderless two-peptide (entl50a and entl50b) bacteriocin enterocin l50 from enterococcus faecium l50 by the methylotrophic yeast pichia pastoris x-33. the bacteriocin structural genes entl50a and entl50b were fused to the saccharomyces cerevisiae gene region encoding the mating pheromone alpha-factor 1 secretion signal (mfalpha1(s)) and cloned, separately and together (entl50ab), into the p. pastoris expression and secretion vector ppic ...201020348300
the effect of pediococcus acidilactici on the gut microbiota and immune status of on-growing red tilapia (oreochromis niloticus).aim: to assess pediococcus acidilactici as a dietary supplement for on-growing red tilapia (oreochromis niloticus). methods and results: tilapia were fed either a control diet or control diet supplemented with ped. acidilactici at 10(7) cfu g(-1) for 32 days. ped. acidilactici colonized the intestinal tract and significantly affected the intestinal microbial communities. pcr-dgge revealed direct antagonism of gastric ped. acidilactici with an endogenous uncultured bacterium during a period of re ...201020353430
quorum sensing in sourdough lactobacillus plantarum dc400: induction of plantaricin a (plna) under co-cultivation with other lactic acid bacteria and effect of plna on bacterial and caco-2 cells.this work aimed at showing the effect of pheromone plantaricin a (plna) by lactobacillus plantarum dc400 towards other sourdough lactic acid bacteria and the potential of plna to protect the function of the human intestinal barrier. growth and survival of sourdough lactic acid bacteria were differently affected by co-cultivation with l. plantarum dc400. compared to mono-cultures, lactobacillus sanfranciscensis dppma174 and pediococcus pentosaceus 2xa3 showed growth inhibition and decreased viabi ...201020354993
culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation.mezcal is an alcoholic beverage obtained from the distillation of fermented juices of cooked agave spp. plant stalks (agave must), and each region in mexico with denomination of origin uses defined agave species to prepare mezcal with unique organoleptic characteristics. during fermentation to produce mezcal in the state of tamaulipas, not only alcohol-producing yeasts are involved, but also a lactic acid bacterial community that has not been characterized yet. in order to address this lack of k ...201020383505
resolution of persistent pediococcus bacteremia with daptomycin treatment: case report and review of the literature.a case of bacteremia caused by pediococcus acidilactici occurring in a patient with metastatic adenocarcinoma of the gallbladder is described. the bacteremia persisted despite an antimicrobial regimen of vancomycin, ciprofloxacin, metronidazole, and caspofungin. within 36 h of switching the vancomycin to daptomycin (6 mg/kg per day), the bacteremia resolved and the patient improved clinically. previous reports of human pediococcal infection are also reviewed.201019081696
yield and chemical composition of fractions from fermented shrimp biowaste.chemical composition of chitinous residue and fermentation liquor fractions, obtained from fermented shrimp biowaste, was evaluated in order to explore their potential for further utilization. lyophilization of the liquor fraction obtained after fermentation resulted in a powder rich in both protein (30%) and carotenoids (217.18 +/- 2.89 microg/g). the yield of chitinous residue was 44% (w/w) whereas the yield of lyophilized powder was >25% (w/v). about 69% of total carotenoids were recovered by ...201019723823
pediocin production in milk by pediococcus acidilactici in co-culture with streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus.the production of pediocin in milk by pediococcus acidilactici was evaluated in co-culture with the dairy fermentation cultures streptococcus thermophilus and lactobacillus delbrueckii ssp. bulgaricus. the cultures were tested singly and in different combinations in milk (0 or 2% fat content) during incubation at 40 degrees c for up to 10 h. cell-free milk samples taken every 60 min were tested for bacteriocin activity against listeria monocytogenes. pediocin activity was not detectable when p. ...201019844751
genotypic diversity of lactic acid bacteria isolated from african traditional alkaline-fermented foods.to identify and compare lactic acid bacteria (lab) isolated from alkaline fermentations of cassava (manihot esculenta crantz) leaves, roselle (hibiscus sabdariffa) and african locust bean (parkia biglobosa) seeds for production of, respectively, ntoba mbodi, bikalga and soumbala.201019895650
association of beta-glucan endogenous production with increased stress tolerance of intestinal lactobacilli.the exopolysaccharide beta-glucan has been reported to be associated with many health-promoting and prebiotic properties. the membrane-associated glycosyltransferase enzyme (encoded by the gtf gene), responsible for microbial beta-glucan production, catalyzes the conversion of sugar nucleotides into beta-glucan. in this study, the gtf gene from pediococcus parvulus 2.6 was heterologously expressed in lactobacillus paracasei nfbc 338. when grown in the presence of glucose (7%, wt/vol), the recomb ...201019933353
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 ...201021840803
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 ...201021831762
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 ...201021535612
randomly-amplified microsatellite polymorphism for preliminary typing of lactic acid bacteria from bryndza cheese.a high-throughput, medium-discrimination method for preliminary typing and selecting non-identical isolates of lactic acid bacteria in cheeses was developed. ramp, a pcr with one microsatellite-targeted and one random primer, was used for preliminary typing of 1119 isolates of lactic acid bacteria from slovak bryndza cheese. a total of 59 genotypes were identified based on ramp profiles consisting of 12-23 dna fragments of 150-3000 bp. for example, 18, 17, 13 and 7 different ramp-types were iden ...201021253905
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 ...201021356457
a β-glucosidase from oenococcus oeni atcc baa-1163 with potential for aroma release in wine: cloning and expression in e. coli.lactic acid bacteria (lab) are responsible for olfactory changes in wine during malolactic fermentation (mlf). a side characteristic of mlf is the release of grape derived aroma compounds from their glycosylated precursors by β-glycosidase activities of these bacteria. apart from oenococcus oeni, which is regarded as the most promising species for mlf, glycosidic activities have also been observed in wine related members of the genera lactobacillus and pediococcus. nevertheless, information on t ...201021243086
inoculants for ensiling low-dry matter corn crop: a midlactation cow perspective.in many regions, optimum dry matter (dm) content of corn crop pre-ensilage cannot be ensured for management, agronomical and climatic reasons. under such conditions, corn crops are harvested at low dm, and are easily exposed to unfavourable fermentation pathways and plant spoilage and wastage. thus, it is a major question for dairy agriculturists whether certain microbial inoculants application to low-dm corn crop pre-ensilage affects silage quality and cow performance. the objective was to dete ...201021114546
culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented aloreña green table olives.aloreña table olives are naturally fermented traditional green olives with a denomination of protection (dop). the present study focused on aloreña table olives manufactured by small and medium enterprises (smes) from valle del guadalhorce (southern spain) under three different conditions (cold storage, and ambient temperature fermentations in small vats and in large fermentation tanks). the microbial load of brines during fermentation was studied by plate counting, and the microbial diversity w ...201021122933
microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward escherichia coli o157:h7 during dry sausage ripening.work examines the origin of bactericidal activity in mustard flour and explores the relative contribution from starter cultures, e. coli o157:h7 itself and other sources. bacteria can degrade naturally occurring glucosinolates in mustard and form isothiocyanates with antimicrobial activity. in the present work, 24 starter cultures (mostly from commercial mixtures) were screened for their capacity to decompose the glucosinolate, sinalbin. the most active pair, pediococcus pentosaceus um 121p and ...201021146240
beta-1,3-glucanase from delftia tsuruhatensis strain mv01 and its potential application in vinification.during vinification microbial activities can spoil wine quality. as the wine-related lactic acid bacterium pediococcus parvulus is able to produce slimes consisting of a β-1,3-glucan, must and wine filtration can be difficult or impossible. in addition, the metabolic activities of several wild-type yeasts can also negatively affect wine quality. therefore, there is a need for measures to degrade the exopolysaccharide from pediococcus parvulus and to inhibit the growth of certain yeasts. we exami ...201021169426
evaluation of different starter cultures (staphylococci plus lactic acid bacteria) in semi-ripened salami stuffed in swine gut.the ripening properties were evaluated in semi-ripened pork salami started by different cultures: cxp (pediococcus pentosaceus, staphylococcus xylosus and staphylococcus carnosus); rap (lactobacillus plantarum, lactobacillus sakei, s. xylosus and s. carnosus); and gy2 (l. sakei, s. xylosus and s. carnosus). these starters were chosen by their technological activities: cxp (rapid acidifying); rap (medium acidifying); and gy2 (slow acidifying plus intense reddening-flavouring). salami was enhanced ...201021177044
microbiological studies of ethnic meat products of the eastern himalayas.native microorganisms from some ethnic meat products of the eastern himalayas such as lang kargyong, yak kargyong, faak kargyong, lang satchu, yak satchu and suka ko masu were isolated and characterized. the bacterial isolates included lactobacillus sake, lactobacillus curvatus, lactobacillus divergens, lactobacillus carnis, lactobacillus sanfrancisco, lactobacillus plantarum, lactobacillus casei, lactobacillus brevis, enterococcus faecium, leuconostoc mesenteroides, pediococcus pentosaceous, ba ...201020416835
screening and selection of 2-branched (1,3)-beta-d-glucan producing lactic acid bacteria and exopolysaccharide characterization.the ability to produce a 2-branched (1,3)-beta-d-glucan was screened in 147 lactic acid bacteria strains recovered from cider. among them, 32 identified as pediococcus parvulus exhibited a ropy character and were pcr positive for the presence of the gtf gene, related to the synthesis of the beta-glucan. half of the strains produced more than 100 mg l(-1) of exopolysaccharide (eps). (1)h nmr spectra of the crude epss were identical to that previously described for p. parvulus 2.6, indicating that ...201020423154
structural analysis and biomedical applications of dextran produced by a new isolate pediococcus pentosaceus screened from biodiversity hot spot assam.dextran produced by a natural isolate of pediococcus pentosaceus, screened from assam, in the northeastern region of india, was estimated, purified, structure characterised and functionality analysed. the dextran concentration in the cell free supernatant of the isolate p. pentosaceus was 10.2mg/ml. ft-ir analysis revealed the hydroxyl and carboxyl functional groups present in the dextran. (1)h nmr and (13)c nmr spectral data revealed that the dextran has a linear backbone of alpha-(1-->6) linke ...201020444595
probiotic properties of non-conventional lactic acid bacteria: immunomodulation by oenococcus oeni.the widely used probiotic bacteria belong to the genera lactobacillus and bifidobacterium and have in most cases been isolated from the human gastrointestinal tract. however, other "less conventional" bacteria, from allochthonous or extremophilic origin, sharing similar structural or functional features, may also confer specific health benefits to a host. firstly, we explored the in vitro immuno-modulatory or immune-stimulatory activities of 25 wine lactic acid bacteria belonging to oenococcus o ...201020452078
lactic acid bacteria colonization and clinical outcome after probiotic supplementation in conventionally treated bacterial vaginosis and vulvovaginal candidiasis.this randomized double-blind placebo controlled study assessed the vaginal colonization of lactic acid bacteria and clinical outcome. vaginal capsules containing l gasseri ln40, lactobacillus fermentum ln99, l. casei subsp. rhamnosus ln113 and p. acidilactici ln23, or placebos were administered for five days to 95 women after conventional treatment of bacterial vaginosis and/or vulvovaginal candidiasis. vulvovaginal examinations and vaginal samplings were performed before and after administratio ...201020472091
some growth parameters and antimicrobial activity of a bacteriocin-producing strain pediococcus acidilactici 13.some growth parameters and bacteriocin production by the strain pediococcus acidilactici 13, were screened in this study. the inhibitor substance produced by this strain showed strong antimicrobial activity at 204,800 au/ml (activity units/ml) against the gram positive food borne pathogen, listeria monocytogenes, when the incubation temperature was 37 degrees c and the initial ph of the medium, tge (trypton glucose yeast extract), was 6.0. the bacteriocin-producing strain had considerable resist ...201020483184
inhibition of human immunodeficiency virus type 1 by lactic acid bacteria from human breastmilk.human breastmilk provides a rich source of commensal lactic acid bacteria (lab) to the infant during breastfeeding and stimulates abundant growth and colonization of these bacteria at mucosal surfaces in the infant gastrointestinal tract. while conferring critical nutritional and immunologic support to the developing newborn, breastmilk also serves as a vehicle for human immunodeficiency virus type 1 (hiv-1) transmission from mother to child during breastfeeding. whether breastmilk lab confer pr ...201020491589
susceptibility of meat starter cultures to antimicrobials used in food animals in canada.lactic acid bacteria (lab) are extensively used in the food industry for fermentation processes. however, it is possible that these bacteria may serve as a reservoir for antibiotic resistance genes that can be transferred to pathogens, giving rise to public health concerns. animal operations that use antimicrobials as growth promotants have been linked to the origin of resistance due to the selective effect of low levels of antimicrobial used in this management strategy. the objective of this st ...201020501043
characterization of the properties of pediococcus parvulus for probiotic or protective culture use.pediococcus parvulus 2.6 (previously pediococcus damnosus 2.6, here confirmed as p. parvulus by 16s dna sequencing) displayed antibacterial activity toward several bacterial species, including isolates found as contaminants in oats, herein genetically identified as bacillus cereus. no inhibition of listeria monocytogenes was found under the conditions used. antibacterial activity was retrieved after ammonium sulfate or acetone precipitation showed it to be peptide mediated. p. parvulus 2.6 has p ...201020501049
production of indole by wine-associated microorganisms under oenological conditions.a high concentration of indole has been linked to 'plastic-like' off-flavour in wines, predominantly in wines produced under sluggish fermentation conditions. the purpose of this study was to determine the ability of yeast and bacteria to form indole and whether tryptophan was required for indole accumulation during winemaking. wine-associated yeast and bacteria species (saccharomyces cerevisiae, saccharomyces bayanus, candida stellata, hanseniaspora uvarum, kluyveromyces thermoloterans, oenococ ...201020510789
the chemical code of porcine enteric neurons and the number of enteric glial cells are altered by dietary probiotics.the enteric nervous system (ens) contains chemically coded populations of neurons that serve specific functions for the control of the gastrointestinal tract. the ability of neurons to modify their chemical code in response to luminal changes has recently been discovered. it is possible that enteric neuronal plasticity may sustain the adaptability of the gut to changes in intestinal activity or injury, and that gut neurons may respond to an altered intestinal environment by changing their neurop ...201020524986
potential of pediococcus pentosaceus (l006) isolated from maize leaf to suppress fumonisin-producing fungal growth.the present study was aimed at characterizing the ability of lactic acid bacteria isolated from maize to repress the growth of fumonisin-producing fungi. a total of 67 isolates were screened for their antifungal activity against fusarium proliferatum and fusarium verticillioides by using the overlay method. the most efficient antifungal isolate was identified as pediococcus pentosaceus (l006), on the basis of physiological and biochemical characterization and 16s rrna gene sequencing. production ...201020537273
development and analysis of microbial characteristics of an acidulocomposting system for the treatment of garbage and cattle manure.an acidulocomposting system for the treatment of cattle manure with little emission of ammonia gas was developed, and the structure of its microbial community was investigated by denaturing gradient gel electrophoresis (dgge) and clone library construction. an acidulocomposting apparatus (bc20, 20 l) was operated for 79 days to treat 2 kg (wet wt) of garbage per 1 or 2 days. on day 80 of operation, the substrate was changed from garbage to cattle manure (1 kg of beef cattle manure was added to t ...201020547374
importance of tetrahydroiso alpha-acids to the microbiological stability of beer.while beer provides a very stable microbiological environment, a few niche microorganisms are capable of growth in malt, wort, and beer. the production of off-flavors and development of turbidity in the packaged product are due to the growth and metabolic activity of wild yeast, certain lactic acid bacteria (lab) and anaerobic gram-negative bacteria. beer also contains bitter hop compounds, which are toxic to gram-positive and gram-negative bacteria, and contribute to preventing the spoilage of ...200919714985
antagonistic activity of spent culture supernatants of lactic acid bacteria against helicobacter pylori growth and infection in human gastric epithelial ags cells.we investigated the bactericidal activity and exclusion effect of 10 strains of lactic acid bacteria (lab) isolated from different commercial food products and infant feces against helicobacter pylori (h. pylori) in human gastric epithelial ags cells. antagonistic activity of spent culture supernatants (scs) from lab (lab-scs) was tested, and the content of organic acids in scs was analyzed with high-performance liquid chromatography (hplc). in addition, the bactericidal activities of lab-scs we ...200919723205
characterization of anti-listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood.this work had as main objectives to characterize two bacteriocins produced by lactic acid bacteria (lab) previously isolated from non-fermented seafood, in order to evaluate their potential as new food protective agents. the two bacteriocinogenic isolates were identified by polymerase chain reaction (pcr) using genus- and species-specific primers, and confirmed by 16s rdna sequencing, as enterococcus faecium and pediococcus pentosaceus. the antimicrobial spectrum of each strain included several ...200919081155
pelagic fish hydrolysates as peptones for bacterial culture media.for several years in the quebec fisheries' industry, landings of pelagic fish have been calculated at over 4000 tons. these under-exploited species, rich in lipids and proteins, could be used in valuable new products. in the present study, hydrolysates of mackerel and herring were produced and utilized as sources of peptones in the formulation of new bacterial culture media. the molecular weight distribution analysis showed that molecules present in the hydrolysates were lower than 1300 da for h ...200919940932
effect of applying molasses or inoculants containing homofermentative or heterofermentative bacteria at two rates on the fermentation and aerobic stability of corn silage.this study determined how the fermentation and aerobic stability of corn silage are affected by treatment with molasses or 2 dual-purpose inoculants applied at or above the recommended rate. corn forage (dekalb 69-70) was harvested at 39% dry matter (dm) and ensiled after treatment with no additives (control, con), molasses (mol), buchneri 500 inoculant, or pioneer 11c33 inoculant. molasses was applied at 3% of forage dm. buchneri 500 was applied at the recommended rate of 8 mg/kg fresh forage t ...200919164681
description of the microflora of sourdoughs by culture-dependent and culture-independent methods.four types of sourdoughs (l, c, b, q) from artisanal bakeries in northern italy were studied using culture-dependent and culture-independent methods. in all samples, the yeast numbers ranged from 160 to 10(7)cfu/g, and the numbers of lactic acid bacteria (lab) ranged from 10(3) to 10(9)cfu/g. the isolated lab were sequenced, and a similarity was noted between two samples (c, q), both in terms of the species that were present and in terms of the percentage of isolates. in these two samples, lacto ...200919171253
broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of lactobacillus and pediococcus isolates.identification of the beer-spoilage lactobacillus and pediococcus bacteria has largely taken two approaches; identification of spoilage-associated genes or identification of specific species of bacteria regardless of ability to grow in beer. the problem with these two approaches is that they are either overly inclusive (i.e., detect all bacteria of a given species regardless of spoilage potential) or overly selective (i.e., rely upon individual, putative spoilage-associated genes). our goal was ...200919187996
assessment of cell surface properties and adhesion potential of selected probiotic strains.to evaluate the physicochemical cell surface and adhesive properties of selected probiotic strains for human use.200919725886
susceptibility of pediococcus isolates to antimicrobial compounds in relation to hop-resistance and beer-spoilage.though important in the context of food microbiology and as potential pathogens in immuno-compromised humans, bacterial isolates belonging to the genus pediococcus are best known for their association with contamination of ethanol fermentation processes (beer, wine, or fuel ethanol). use of antimicrobial compounds (e.g., hop-compounds, penicillin) by some industries to combat pediococcus contaminants is long-standing, yet knowledge about the resistance of pediococci to antimicrobial agents is mi ...200919735560
rich nutrition from the poorest - cereal fermentations in africa and asia.cereal fermentations in africa and asia involve mainly the processing of maize, rice, sorghum and the millets. lactic acid bacteria (lactobacillus, pediococcus), enterobacter spp., yeasts (candida, debaryomyces, endomycopsis, hansenula, pichia, saccharomyces and trichosporon spp.) and filamentous fungi (amylomyces, aspergillus, mucor, and rhizopus spp.) contribute to desirable modifications of taste, flavour, acidity, digestibility, and texture in non-alcoholic beverages (e.g., uji, and ben-saal ...200919747601
the development of lactic acid bacteria and lactobacillus buchneri and their effects on the fermentation of alfalfa silage.this study was conducted to document the development of populations of lactic acid bacteria (lab) and lactobacillus buchneri in alfalfa silage treated with various inoculants. wilted and chopped alfalfa (45% dry matter) was treated with 1) distilled water (untreated, u), 2) lactobacillus buchneri 40788 (4 x 10(5) cfu/g; lb), or 3) l. buchneri 40788 (4 x 10(5) cfu/g) and pediococcus pentosaceus (1 x 10(5) cfu/g; lbpp). forages were packed into triplicate vacuum-sealed, nylon-polyethylene bags per ...200919762819
pediocin a improves growth performance of broilers challenged with clostridium perfringens.the aim of this study was to investigate the efficacy of the anticlostridial pediocin a from pediococcus pentosaceus fbb61 to contain negative effects associated to clostridium proliferation in broilers, through 2 subsequent investigations. in the first study, 36 ross 508 broilers were divided into 3 groups and fed for 21 d as follows: the control diet (ctr), the control diet supplemented with supernatant filtrate of a culture of p. pentosaceus fbb61-2 (bac-, isogenic mutant nonproducing pedioci ...200919762869
evaluation of lactic acid bacteria for sourdough fermentation of amaranth.spontaneous fermented sourdoughs prepared from five amaranth flours were investigated for the presence of lactic acid bacteria predominating the autochthonous microbiota and thus may be suitable as starter cultures. the doughs were fermented with daily back-slopping on a laboratory scale at 30 degrees c for 10 days. each day, ph-values and total titratable acidity degrees were determined and samples were analyzed for lactic acid bacteria and yeasts by cultural methods. the identity of the strain ...200919783060
genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal bitto pdo cheese.bitto of valchiavenna, an artisanal italian cheese produced without the addition of any starter cultures, has been attributed a protected designation origin (pdo) cheese, but the strain composition of the natural microbial population colonizing this traditional dairy product is still unknown. to obtain preliminary information on the non starter lactic acid bacteria involved in its ripening, a total of 136 nslab isolates, randomly selected from mrs and m17 agar plates, were collected from three d ...200919810037
lethality of home-style dehydrator processes against escherichia coli o157:h7 and salmonella serovars in the manufacture of ground-and-formed beef jerky and the potential for using a pathogen surrogate in process validation.ground-and-formed beef jerky can be made easily at home with ground beef and kits that include spice, cure, and jerky-forming equipment. ground beef poses inherent risks of illness due to escherichia coli o157:h7 and salmonella contamination, making adequate pathogen lethality important in jerky manufacturing. we evaluated the effectiveness of drying regimes at eliminating e. coli o157:h7 and salmonella in seasoned ground-and-formed beef jerky manufactured with three home-style dehydrators and o ...200919833027
development of a pcr assay for the strain-specific identification of probiotic strain lactobacillus paracasei impc2.1.recent investigations clearly indicate that the probiotic bacterium lactobacillus paracasei impc2.1 can be incorporated into vegetables to obtain innovative probiotic foods whose marketing has been authorized by the italian ministry of health. in this study, strain impc2.1 was characterized at a molecular level in order to define its taxonomic position and to develop a pcr test for strain-specific identification. molecular methods, such as 16s rrna gene sequencing and multiplex pcr, have provide ...200919833402
taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type i propagation using lactobacillus sanfranciscensis starters.the structure and stability of the dominant lactic acid bacterium population were assessed during wheat flour sourdough type i propagation by using singly nine strains of lactobacillus sanfranciscensis. under back-slopping propagation with wheat flour type 0 f114, cell numbers of presumptive lactic acid bacteria varied slightly between and within starters. as determined by randomly amplified polymorphic dna-pcr and restriction endonuclease analysis-pulsed-field gel electrophoresis analyses, only ...200919088320
molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids.the potential to produce volatile phenols from hydroxycinnamic acids was investigated for lactic acid bacteria (lab) isolated from spanish grape must and wine. a pcr assay was developed for the detection of lab that potentially produce volatile phenols. synthetic degenerate oligonucleotides for the specific detection of the pdc gene encoding a phenolic acid decarboxylase were designed. the pdc pcr assay amplifies a 321 bp dna fragment from phenolic acid decarboxylase. the pdc pcr method was appl ...200919099460
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 ...200919104922
bacterial spoilage of wine and approaches to minimize it.bacteria are part of the natural microbial ecosystem of wine and play an important role in winemaking by reducing wine acidity and contributing to aroma and flavour. conversely, they can cause numerous unwelcome wine spoilage problems, which reduce wine quality and value. lactic acid bacteria, especially oenococcus oeni, contribute positively to wine sensory characters, but other species, such as lactobacillus sp. and pediococcus sp can produce undesirable volatile compounds. consequences of bac ...200919141041
characterization of prs5: a theta-type plasmid found in a strain of pediococcus pentosaceus isolated from wine that can be used to generate cloning vectors for lactic acid bacteria.the nucleotide sequence of prs5 (10153bp) is reported. through sequence analysis, 9 open reading frames (orfs) were identified and the following features observed: a region likely involved in replication whose structural features indicate that prs5 belongs to the pucl287 group of theta-type replicons, and hypothetical proteins putatively involved in plasmid copy number control, restriction-modification system, toxin-antitoxin system and a putative integrase. shuttle vectors for escherichia coli ...200919027788
isolation and characterization of acid-sensitive mutants of pediococcus acidilactici.acid-sensitive mutants of pediococcus acidilactici bcc 9545, a starter culture of the thai fermented pork sausage nham, were isolated as spontaneous neomycin resistant mutants. the mutants generally produced less acid and acidified the culture media less than the parent strain in a 72 h culturing period. interestingly, the atpase activities of the mutants did not differ considerably from that of the parent strain in acidic conditions. it was also found that the internal ph values of the mutant s ...200919028310
effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices.strains of lactobacillus plantarum, weissella cibaria/confusa, lactobacillus brevis, pediococcus pentosaceous, lactobacillus sp. and enterococcus faecium/faecalis were identified from raw tomatoes by biolog system, partial 16s rrna gene sequence and subjected to typing by random amplified polymorphic dna-polymerase chain reaction (rapd-pcr) analysis. ten autochthonous strains were singly used to ferment tomato juice (tj) via a protocol which included fermentation at 25 degrees c for 17 h and fur ...200919028404
administration of pediococcus acidilactici or saccharomyces cerevisiae boulardii modulates development of porcine mucosal immunity and reduces intestinal bacterial translocation after escherichia coli challenge.in this study, the influence of the probiotics, pediococcus acidilactici (pa) and saccharomyces cerevisiae boulardii (scb), on intestinal immune traits and resistance to enterotoxigenic escherichia coli (etec) infection was evaluated in pigs. two weeks before farrowing, 30 sows and their future litters were allocated to the following treatments: 1) control group without antibiotic or probiotic treatment (ctrl), 2) control with antibiotic (tiamulin) added to weanling feed (abt), or litters treate ...200919028865
biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening.sixteen types of dry fermented sausages were commercially produced as combinations of two producers (designated k and r), two starter cultures (pediococcus pentosaceus, c; lactobacillus curvatus+staphylococcus carnosus, f), two spicing mixtures (h; p) and two casing diameters (4.5cm, t; 7cm, w), and were sampled at days zero, 14, 28 (end of ripening), 49, 70, 91 and 112 (samples were stored at 15 degrees c and relative humidity of 70% between days 28 and 112). tyramine and putrescine content (y, ...200920416663
phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "alheira", a traditional fermented sausage produced in portugal.the aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacteria (lab) isolated from "alheira", a fermented sausage produced in portugal. lab were identified to genus and species level by phenotypic characteristics, using genus or species-specific primers and sequencing of the gene encoding 16s rrna. two-hundred and eighty-three isolates were grouped into 14 species. lactobacillus plantarum was isolated from all sausages and enterococcusfaecalis from most of ...200920416703
isolation of bovine intestinal lactobacillus plantarum and pediococcus acidilactici with inhibitory activity against escherichia coli o157 and f5.the growth rate of bovine lactic acid bacteria (lab) in five different culture conditions, and their inhibitory activity against escherichia coli o157 and f5 in two assays was assessed to identify lab for potential prophylactic use in cattle.200919200307
detection of arc genes related with the ethyl carbamate precursors in wine lactic acid bacteria.trace amounts of the carcinogen ethyl carbamate can appear in wine by the reaction of ethanol with compounds such as citrulline and carbamyl phosphate, which are produced from arginine degradation by some wine lactic acid bacteria (lab). in this work, the presence of arc genes for the arginine-deiminase pathway was studied in several strains of different species of lab. their ability to degrade arginine was also studied. to detect the presence of arc genes, degenerate primers were designed from ...200919219988
chemical and rheological properties of the beta-glucan produced by pediococcus parvulus 2.6.some physicochemical and rheological properties of the exopolysaccharide (eps) produced by pediococcus parvulus 2.6 were examined. structural characterization by nmr ((1)h and 2d-cosy) showed that the same eps, a 2-substituted (1,3)-beta-d-glucan, was synthesized irrespective of sugar source used for growth (glucose, fructose, or maltose). the molecular masses of these beta-glucans were always very high (>10(6) da) and influenced by the culture medium or sugar source. the steady shear rheologica ...200919219990
short communication: an evaluation of the effectiveness of lactobacillus buchneri 40788 to alter fermentation and improve the aerobic stability of corn silage in farm silos.the objective of this study was to determine if the effects of inoculation with lactobacillus buchneri 40788 were detectable when applied to whole-plant corn stored in farm silos. corn silage was randomly sampled from farms in wisconsin, minnesota, and pennsylvania, and was untreated (n = 15) or treated with an inoculant (n = 16) containing l. buchneri 40788 alone or this organism combined with pediococcus pentosaceus during may and june 2007. corn silage that was removed from the silo face duri ...200919233810
clinical efficacy of halophilic lactic acid bacterium tetragenococcus halophilus th221 from soy sauce moromi for perennial allergic rhinitis.recently, some common foods in daily life, especially lactic acid bacteria, have been found to have anti-allergic effects. we previously isolated a halophilic lactic acid bacterium, tetragenococcus halophilus th221, from soy sauce moromi, a mixture of koji and salt solution, and showed that it possesses an immunomodulatory activity that promotes t helper type 1 immunity.200919240374
probiotics, critical illness, and methodologic bias.it has been proposed that probiotics can favorably influence the course of critically ill patients. to address this question, a limited systematic review was undertaken (medline search for articles published in english) to identify randomized, controlled trials that compared a group of critically ill patients taking probiotics with a group that did not. ten such trials, mostly with high risks of methodologic bias, were identified. when the data were combined, the probiotics did not appear to inf ...200919244148
reclassification of pediococcus dextrinicus (coster and white 1964) back 1978 (approved lists 1980) as lactobacillus dextrinicus comb. nov., and emended description of the genus lactobacillus.the taxonomic status of pediococcus dextrinicus is described and transfer of the species to the genus lactobacillus, with the name lactobacillus dextrinicus comb. nov., is proposed. this reclassification is supported by multilocus sequence analysis of the 16s rrna gene and cpn60, phes, reca and rpoa proteins. the mode of cell division and existing phenotypic information also show that p. dextrinicus does not belong to the genus pediococcus, but rather to the genus lactobacillus. as such, we prop ...200919244449
pediocin a modulates intestinal microflora metabolism in swine in vitro intestinal fermentations.the aim of this study was to investigate in vitro the effects of pediocin a [a bacteriocin produced by lactic acid bacteria (lab) pediococcus pentosaceus fbb61] on microbial metabolism in the small and large intestine of pigs. pediocin a was partially purified by ion exchange chromatography and added to an in vitro fermentation system. the intestinal inoculum was collected from pigs immediately after slaughter, diluted with a buffer, and dispensed into fermentation syringes and vessels of the 2 ...200919251932
isolation and identification of spoilage microorganisms using food-based media combined with rdna sequencing: ranch dressing as a model food.investigating microbial spoilage of food is hampered by the lack of suitable growth media and protocols to characterize the causative agents. microbial spoilage of salad dressing is sporadic and relatively unpredictable, thus processors struggle to develop strategies to minimize or prevent spoilage of this product. the objectives of this study were to (i) induce and characterize spoilage events in ranch-style dressing as a model food, and (ii) isolate and identify the causative microorganisms us ...200919269562
selectivity and antimicrobial action of bovine lactoferrin derived peptides against wine lactic acid bacteria.in this study, the antibacterial activities of a bovine lactoferrin pepsin hydrolysate (lfh) and a synthetic peptide derived from bovine lactoferricin (lfcinb(17-31)) have been evaluated against oenococcus oeni and three additional lactic acid bacteria (lab) known to cause spoilage during winemaking processes. inhibition of bacterial growth was demonstrated in vitro in synthetic broth media (mrs) for both lfh and lfcinb(17-31). the bactericidal activity of the synthetic peptide was also assayed ...200919269579
a lytic enzyme cocktail from streptomyces sp. b578 for the control of lactic and acetic acid bacteria in wine.beside yeasts, lactic acid bacteria (lab) are the most abundant microbes in must during vinification. whereas oenococcos oeni is commercially used as a starter culture for the biological acid reduction in wines, other species are responsible for different types of wine spoilage. members of the genera pediococcus, weissella, leuconostoc, and lactobacillus are producers of exopolysaccharide slimes, biogenic amines, acetic acid, and other off-flavors. in order to control microbial growth, different ...200919277643
development of a new method for the detection of lactic acid bacteria capable of protecting ham against enterobacteriaceae.challenge trials seem to be the best assessment approach to evaluate the potency of food protective cultures. however, this method is time consuming and often difficult to implement. here, we describe the development of the 'sequential culturing method', a new method for the screening of strains as protective cultures.200919291212
co-cultivation of a bacteriocin-producing mixed culture of bifidobacterium thermophilum rbl67 and pediococcus acidilactici uva1 isolated from baby faeces.we investigated the kinetics of growth, metabolism and antimicrobial activity of bifidobacterium thermophilum rbl67 and pediococcus acidilactici uva1 previously isolated as a consortium from human baby faeces and producing antimicrobial proteinaceous compounds.200919298509
modification of azo dyes by lactic acid bacteria.the ability of lactobacillus casei and lactobacillus paracasei to modify the azo dye, tartrazine, was recently documented as the result of the investigation on red coloured spoilage in acidified cucumbers. fourteen other lactic acid bacteria (lab) were screened for their capability to modify the food colouring tartrazine and other azo dyes of relevance for the textile industry.200919302317
characterization of the beneficial properties of lactobacilli isolated from bullfrog (rana catesbeiana) hatchery.the present work addresses the isolation and partial identification of the microbial population of a r. catesbeiana hatchery in spring and summer as well as some beneficial properties of lactobacillus strains isolated in different seasons and hatchery areas. the bacterial population was grouped into the following taxa: lactobacillus spp., pediococcus spp., enterococcus faecalis and ent. faecium, and enterobacteriaceae (enterobacter spp., escherichia coli) while pseudomonas aeruginosa and staphyl ...200919306110
production of shelf-stable ranch dressing using high-pressure processing.high-pressure processing (hpp) can reduce or eliminate microorganisms of concern in food without deteriorating product quality; however, quality benefits must justify the substantial capital investment for the utilization of this technology. hpp is particularly a beneficial preservation technology for products damaged by thermal treatments or when product quality could be improved by reformulation to raise ph or eliminate chemical preservatives. the primary objectives of this study were to deter ...200919323763
characterization and application of a native lactic acid bacterium isolated from tannery fleshings for fermentative bioconversion of tannery fleshings.lactic acid bacteria (lab) species isolated from limed and delimed tannery fleshings (tf) were evaluated for their fermentation efficiency and antibacterial property. the native lab isolates efficiently fermented tf and resulted in a fermented mass with antioxidant properties, indicating their potential for effective eco-friendly bioconversion of tf. from among the lab isolated, a proteolytic isolate showing better antimicrobial spectrum and reasonably good fermentation efficiency was identified ...200919333593
synthesis and antibacterial activity of nisin-containing block copolymers.nisin, an antibacterial peptide proven to be an effective inhibitor of gram-positive bacteria, was incorporated into novel block copolymer constructs and tested for retained antibacterial activity. covalent coupling was achieved by chemical modification of the n-terminal isoleucine to introduce a thiol group. thiolated-nisin derivatives were then linked to poly[ethylene oxide]-poly[propylene oxide]-poly[ethylene oxide] (peo-ppo-peo) triblocks that had been end-activated such that terminal hydrox ...200919358262
pediococcus lolii sp. nov., isolated from ryegrass silage.a gram-positive, coccus-shaped, lactic acid bacterium, strain ngri 0510q(t), was isolated from ryegrass silage produced in okinawa prefecture, japan. the cell is non-spore-forming, non-motile, and occurs in pairs or tetrads. the strain is homofermentative and produces d- and l-lactic acid from glucose. phylogenetic analysis based on 16s rrna gene sequences revealed that strain ngri 0510q(t) belongs to the genus pediococcus and clusters within the pediococcus acidilactici and pediococcus pentosac ...200919406783
pyrosequencing of tagged 16s rrna gene amplicons for rapid deciphering of the microbiomes of fermented foods such as pearl millet slurries.pearl millet slurries, mixed with groundnuts or not, were chosen as a model to investigate the feasibility of obtaining a rapid overview of community structure and population dynamics of fermented foods using pyrosequencing of tagged 16s rrna gene amplicons. from 14 fermented samples collected either in a traditional small-scale processing unit in burkina faso or at laboratory scale, 137,469 sequences of bacterial 16s rrna gene amplicons were characterized. except for a few proteobacteria, almos ...200919411407
bacteriocin production by pediococcus pentosaceus isolated from marula (scerocarya birrea).strain st44am, isolated from marula, was identified as pediococcus pentosaceus based on biochemical tests, sugar fermentation reactions (api 50chl), pcr with species-specific primers and 16s rdna sequencing. strain st44am produces a 6.5 kda class iia bacteriocin, active against lactic acid bacteria, escherichia coli, pseudomonas aeruginosa, klebsiella pneumoniae, listeria innocua, listeria ivanovii subsp. ivanovii and listeria monocytogenes. the peptide is inactivated by proteolytic enzymes, but ...200919446352
evaluation of a facile method of template dna preparation for pcr-based detection and typing of lactic acid bacteria.the objective of our investigation was to develop a convenient and reliable method of generating template dna for routine pcr-based detection and typing of lactic acid bacteria (lab). template dna extracted from lactobacillus, lactococcus, pediococcus and leuconostoc using a combination of urea, sds and naoh yielded amplicons of expected size in pcr with genus-specific primers. apart from lab, the proposed method could also be adopted to generate pcr-compatible template dna from a number of gram ...200919465247
probiotic properties of the 2-substituted (1,3)-beta-d-glucan-producing bacterium pediococcus parvulus 2.6.exopolysaccharides have prebiotic potential and contribute to the rheology and texture of fermented foods. here we have analyzed the in vitro bioavailability and immunomodulatory properties of the 2-substituted (1,3)-beta-d-glucan-producing bacterium pediococcus parvulus 2.6. it resists gastrointestinal stress, adheres to caco-2 cells, and induces the production of inflammation-related cytokines by polarized macrophages.200919465528
screening, selection and characterization of phytic acid degrading lactic acid bacteria from chicken intestine.this study was undertaken to screen and select potent phytate degrading lactic acid bacteria and to evaluate their additional characteristic features. forty lactic acid bacterial strains were isolated from different sources and screened for their ability to degrade myo-inositol hexaphosphate or ip(6) by cobalt chloride staining (plate assay) method, using calcium or sodium salt of phytic acid as substrate. all the forty isolates were able to degrade calcium phytate. however, only two pediococcus ...200919481282
inactivation of oenological lactic acid bacteria (lactobacillus hilgardii and pediococcus pentosaceus) by wine phenolic compounds.to investigate the inactivation properties of different classes of phenolic compounds present in wine against two wine isolates of lactobacillus hilgardii and pediococcus pentosaceus, and to explore their inactivation mechanism.200919486417
lactic acid bacteria as reducing and capping agent for the fast and efficient production of silver nanoparticles.there is a growing demand for silver-based biocides, including both ionic silver forms and metallic nanosilver. the use of metallic nanosilver, typically chemically produced, faces challenges including particle agglomeration, high costs, and upscaling difficulties . additionally, there exists a need for the development of a more eco-friendly production of nanosilver. in this study, gram-positive and gram-negative bacteria were utilized in the non-enzymatic production of silver nanoparticles via ...200919488750
in vivo study on the effectiveness of pediocin pa-1 and pediococcus acidilactici ul5 at inhibiting listeria monocytogenes.the anti-listerial effect of pediocin pa-1 and its producing strain, pediococcus acidilactici ul5, was investigated in vivo using an icr mouse model. the effect of intra-gastric administration of a single dose of p. acidilactici ul5 (4 x 10(10) cfu/animal) on the propagation of listeria monocytogenes lsd348 in intestine, liver and spleen was negligible. p. acidilactici ul5 did not appear competitive with the mouse intestinal flora and was not detectable in fecal samples collected two days after ...200919541383
validation of ground-and-formed beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates.beef jerky has been linked to multiple outbreaks of salmonellosis and escherichia coli o157:h7 infection over the past 40 years. with increasing government scrutiny of jerky-making process lethality, a simple method by which processors can easily validate the lethality of their ground-and-formed beef jerky process against salmonella' and e. coli o157:h7 is greatly needed. previous research with whole-muscle beef jerky indicated that commercial lactic acid bacteria (lab) may be more heat resistan ...200919610334
[lactic acid bacteria diversity in fermented cabbage estimated by culture-dependent and-independent methods].to study the diversity of lactic acid bacteria (lab) and dominant lab in fermented cabbage.200919623964
biodiversity of lactic acid bacteria in french wheat sourdough as determined by molecular characterization using species-specific pcr.the lactic acid microflora of nine traditional wheat sourdoughs from the midi-pyrénées area (south western france) was previously isolated and preliminary characterized using conventional morphological and biochemical analysis. however, such phenotypic methods alone are not always reliable and have a low taxonomic resolution for identification of lactic acid bacteria species. in the present study, a total of 290 lab isolates were identified by pcr amplification using different sets of specific p ...200919651455
polyphasic taxonomic studies of lactic acid bacteria associated with tunisian fermented meat based on the heterogeneity of the 16s-23s rrna gene intergenic spacer region.the objective of this work was to investigate the structure and diversity of lactic acid bacteria (lab) communities in traditionally fermented meat collected from different areas of tunisia. a polyphasic study, which involves phenotypic tests and ribosomal dna-based techniques, was used to identify gram-positive and catalase-negative isolates. pcr amplification of the 16s-23s rdna isr of 102 isolates and other reference lab strains gave (1) one type of rrn operon (m-isr) for lactococci, (2) two ...200919669730
diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of taiwan.fu-tsai and suan-tsai are spontaneously fermented mustard products traditionally prepared by the hakka tribe of taiwan. we chose 5 different processing stages of these products for analysis of the microbial community of lactic acid bacteria (lab) by 16s rrna gene sequencing. from 500 lab isolates we identified 119 representative strains belonging to 5 genera and 18 species, including enterococcus (1 species), lactobacillus (11 species), leuconostoc (3 species), pediococcus (1 species), and weiss ...200919700215
identification of lactic acid bacteria isolated from tarhana, a traditional turkish fermented food.tarhana is a traditional fermented product produced from a mixture of spontaneously fermented yogurt and wheat flour in turkey. the aims of the present study were to enumerate and identify for the first time by molecular biology-based methods predominant lactic acid bacteria (lab) isolated during processing of tarhana. samples were collected from eight different regions of turkey. in order to explore the relationship between raw material and the microbiology of tarhana, yogurt and wheat flour we ...200919703719
method for reliable isolation of lactobacillus sakei strains originating from tunisian seafood and meat products.in tunisia, several food products derived from meat or seafood are naturally processed, without any addition of bacterial starters. such fermented, dried-cured, salted, or marinated products, as well as the raw meat or fish may thus provide a source to isolate the natural microflora colonizing such environments. we isolated lactic acid bacteria from a representative range of flesh-foods sold or manufactured in different parts of tunisia, and selectively searched for lactobacillus sakei, a lactic ...200818155310
inactivation of exopolysaccharide and 3-hydroxypropionaldehyde-producing lactic acid bacteria in apple juice and apple cider by enterocin as-48.the bacteriocin enterocin as-48 was tested against exopolysaccharide producing lactic acid bacteria (lab) strains of lactobacillus collinoides, lactobacillus dioliovorans and pediococcus parvulus as well as two 3-hydroxypropionaldehyde (3-hpa)-producing lb. collinoides strains causing apple cider spoilage. in fresh-made apple juice, a bacteriocin concentration of 2.5 microg/ml reduced the lab viable cell counts below detection levels during the course of incubation at 10 and 22 degrees c for mos ...200818164531
succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a pcr-based approach.the goal of the investigation was to study the succession of major groups of lactic acid bacteria (lab) and their antagonism in salt-fermented cucumber using pcr. in a direct detection method as well as a short enrichment process, pcr enabled detection of leuconostoc and lactobacillus during early hours of fermentation. subsequently, lactobacillus and pediococcus emerged as the dominant genera. nucleic acid sequence of culture-independent clones confirmed the detection of pediococcus as a domina ...200818206770
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