| protein modification by fermentation: effect of fermentation on the potential allergenicity of pea. | the effect of fermentation on components of potential significance for the allergenicity of pea was analyzed. pea flour was fermented with three lactic acid bacteria, pediococcus pentosaceus, lactococcus raffinolactis, and lactobacillus plantarum, and two fungi, rhizopus microsporus, var. oligosporus and geotrichum candidum. residual antigenicity against antipea antibodies was reduced to 10% by the three lactic acid bacteria and r. microsporus. reactions to anti-pea profilin and anti-bet v 1 wer ... | 1998 | 9826013 |
| isolation and characterization of carnobacterium, lactococcus, and enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat. | the microbiota of commercially produced, cooked and modified atmosphere packaged poultry meat was followed during storage at 3.5 degrees c for up to 7 weeks. the dominant microbiota consisted of lactococcus raffinolactis (117 isolates), carnobacterium divergens (61 isolates), carnobacterium piscicola (11 isolates), lactococcus garvieae (four isolates), lactococcus lactis (one isolate) and enterococcus faecalis (three isolates). all isolates were screened for production of bacteriocins. only c. p ... | 2000 | 11139026 |
| novel food-grade plasmid vector based on melibiose fermentation for the genetic engineering of lactococcus lactis. | the alpha-galactosidase gene (aga) and a gene coding for a putative transcriptional regulator from the laci/galr family (galr) of lactococcus raffinolactis atcc 43920 were cloned and sequenced. when transferred into lactococcus lactis and pediococcus acidilactici strains, aga modified the sugar fermentation profile of the strains from melibiose negative (mel(-)) to melibiose positive (mel(+)). analysis of gala mutants of l. lactis subsp. cremoris mg1363 indicated that the putative galactose perm ... | 2002 | 12450840 |
| 16s-23s rdna intergenic spacer region polymorphism of lactococcus garvieae, lactococcus raffinolactis and lactococcus lactis as revealed by pcr and nucleotide sequence analysis. | the intergenic spacer region (isr) between the 16s and 23s rrna genes was tested as a tool for differentiating lactococci commonly isolated in a dairy environment. 17 reference strains, representing 11 different species belonging to the genera lactococcus, streptococcus, lactobacillus, enterococcus and leuconostoc, and 127 wild streptococcal strains isolated during the whole fermentation process of "fior di latte" cheese were analyzed. after 16s-23s rdna isr amplification by pcr, species or genu ... | 2002 | 12583712 |
| characterization of genes involved in the metabolism of alpha-galactosides by lactococcus raffinolactis. | lactococcus raffinolactis, unlike most lactococci, is able to ferment alpha-galactosides, such as melibiose and raffinose. more than 12 kb of chromosomal dna from l. raffinolactis atcc 43920 was sequenced, including the alpha-galactosidase gene and genes involved in the leloir pathway of galactose metabolism. these genes are organized into an operon containing aga (alpha-galactosidase), galk (galactokinase), and galt (galactose 1-phosphate uridylyltransferase). northern blotting experiments reve ... | 2003 | 12839781 |
| 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 |
| potential application of ribosomal intergenic spacer analysis to the microbial community analysis of agronomic products. | ribosomal intergenic spacer analysis (risa) has been applied to the microbial community analysis of agronomic products in combination with a simple and rapid dna extraction method, consisting of a one-step extraction and two-step purification, for a variety of agronomic products. risa appears to be a useful tool for the study of the community structures of food-associated microbes and their use as a unique fingerprinting signature for each agronomic product. sequencing analyses of amplicons gene ... | 2005 | 15998122 |
| biodiversity of lactic acid bacteria in moroccan soft white cheese (jben). | the bacterial diversity occurring in traditional moroccan soft white cheese, produced in eight different regions in morocco, was studied. a total of 164 lactic acid bacteria were isolated, purified and identified by whole-cell protein fingerprinting and rep-pcr genomic fingerprinting. the majority of the strains belonged to the genera lactobacillus, lactococcus, leuconostoc and enterococcus. sixteen species were identified: lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus paracase ... | 2005 | 16168579 |
| microbial diversity and succession during the manufacture and ripening of traditional, spanish, blue-veined cabrales cheese, as determined by pcr-dgge. | the diversity and dynamics of the dominant microbial communities arising during the manufacture and ripening of four batches of naturally fermented cabrales cheese were investigated by the pcr-dgge culture-independent technique. total microbial dna was extracted from cheese milk, curd and cheese samples and used as template material in pcr experiments to amplify the v3 region of the bacterial 16s rrna gene, plus the d1 region of the eukaryotic 26s rrna gene. these regions were then analysed usin ... | 2006 | 16806553 |
| ubiquity and diversity of multidrug resistance genes in lactococcus lactis strains isolated between 1936 and 1995. | the presence and the nucleotide sequence of four multidrug resistance genes, lmra, lmrp, lmrc, and lmrd, were investigated in 13 strains of lactococcus lactis ssp. lactis, four strains of lactococcus lactis ssp. cremoris, two strains of lactococcus plantarum, and two strains of lactococcus raffinolactis. multidrug resistance genes were present in all l. lactis isolates tested. however, none of them could be detected in the strains belonging to the species l. raffinolactis and l. plantarum, sugge ... | 2006 | 16958846 |
| diversity of lactic acid bacteria associated with fish and the fish farm environment, established by amplified rrna gene restriction analysis. | lactic acid bacteria have become a major source of concern for aquaculture in recent decades. in addition to true pathogenic species of worldwide significance, such as streptococcus iniae and lactococcus garvieae, several species have been reported to produce occasional fish mortalities in limited geographic areas, and many unidentifiable or ill-defined isolates are regularly isolated from fish or fish products. to clarify the nature and prevalence of different fish-associated bacteria belonging ... | 2007 | 17337536 |
| bacterial biodiversity of traditional zabady fermented milk. | the aim of this work was to identify the bacterial biodiversity of traditional zabady fermented milk using pcr-temporal temperature gel electrophoresis (pcr-ttge) and pcr-denaturing gradient gel electrophoresis (pcr-dgge). most of the identified bacterial species in zabady samples belonged to lactic acid bacteria (lab), e.g., streptococcus thermophilus, lactococcus garvieae, lactococcus raffinolactis, lactococcus lactis, leuconostoc citreum, lactobacillus delbrueckii subsp. bulgaricus and lactob ... | 2008 | 18077039 |
| a survey of the lactic acid bacteria isolated from serbian artisanal dairy product kajmak. | kajmak is an artisanal serbian dairy product made by fermentation of milk fat. overall, 374 bacterial isolates were collected from six kajmak samples of different ages produced in the households located in distinct regions of serbia. in order to identify lactic acid bacteria present in chosen samples of kajmak, total 349 gram-positive and catalase-negative isolates were analyzed. the recognition of isolates was performed by phenotypic characterization followed by molecular identification using ( ... | 2008 | 18775578 |
| main microorganisms involved in the fermentation of ugandan ghee. | ghee is widely produced from a traditional fermented butter-like product named mashita in western uganda. however, no detailed studies have been done to identify the microorganisms involved in mashita fermentation. the aim of this study was to identify the microorganisms present at the end of mashita ripening using culture-dependent and culture-independent techniques. the most commonly identified species of lactic acid bacteria (lab) in mashita using culture-dependent techniques were lactobacill ... | 2009 | 19577815 |
| screening and characterization of potential probiotic lactic acid bacteria from cultured common carp intestine. | screening of potential probiotic lab for aquaculture from adult common carp intestine was performed seasonally. lactococcus lactis h2 and lactococcus raffinolactis h47, which show cholic acid resistance and strong antibacterial activity against fish pathogens, were selected from predominant lab in summer and winter respectively. enterococcus pseudoavium h50, with the strongest antimicrobial activity among the strains isolated through 1 year, was also selected. streptococcus iniae i1, with strong ... | 2009 | 19584561 |
| effect of seed sludge on characteristics and microbial community of aerobic granular sludge. | aerobic granular sludge was cultivated by using different kinds of seed sludge in sequencing batch airlift reactor. the influence of seed sludge on physical and chemical properties of granular sludge was studied; the microbial community structure was probed by using scanning electron microscope and polymerase chain reaction-denaturing gradient gel electrophoresis (pcr-dgge). the results showed that seed sludge played an important role on the formation of aerobic granules. seed sludge taken from ... | 2010 | 21174960 |
| novel multiplex polymerase chain reaction primer set for identification of lactococcus species. | the gram-positive bacterial genus lactococcus has been taxonomically classified into seven species (lactococcus lactis, lactococcus garvieae, lactococcus piscium, lactococcus plantarum, lactococcus raffinolactis, lactococcus chungangensis and lactococcus fujiensis). this study aimed to develop a novel multiplex polymerase chain reaction (pcr) primer set for the identification of the seven lactococcal species, as well as to differentiate the two industrially important dairy subspecies, l. lactis ... | 2011 | 21299580 |
| culture-independent detection of microorganisms in traditional slovakian bryndza cheese. | in order to investigate the microflora of slovakian bryndza cheese (a cheese containing unpasteurized or pasteurized ewes' milk component) by a culture-independent method, dna was extracted directly from 7 bryndza samples and analysed by an innovative method. using the universal prokaryotic and fungal primers, ribosomal dna internal transcribed spacer (its) regions with variable length were amplified. the standard universal reverse primer l1 aligning to bacterial 23s rdna was found unsuitable fo ... | 2011 | 21849217 |
| [screening and functional properties of cholesterol-degrading lactic acid bacteria from jiangshui]. | we intended to obtain and characterize lactic acid bacteria with high capacity of cholesterol-degrading. | 2015 | 26665597 |
| microbiological characterization using combined culture dependent and independent approaches of casizolu pasta filata cheese. | casizolu is a traditional sardinian (italy) pasta filata cheese made with cow raw milk belonging to sardo-modicana and/or bruno-sarda breeds added with natural whey starter. this work aims to describe the traditional technology of this product and to evaluate the microbial groups/species involved in the first month of ripening. | 2016 | 26551888 |
| characterization of lactic acid bacteria isolated from artisanal travnik young cheeses, sweet creams and sweet kajmaks over four seasons. | the aim of this study was to investigate the composition of lactic acid bacteria (lab) in autochthonous young cheeses, sweet creams and sweet kajmaks produced in the vlašić mountain region of central bosnia and herzegovina near the town of travnik over a four season period. these three products were made from cow's milk by a traditional method without the addition of a starter culture. preliminary characterization with phenotype-based assays and identification using rep-pcr with a (gtg)5 primer ... | 2014 | 24387849 |
| microbiology of pozol, a mexican fermented maize dough. | mexican fermented maize dough, pozol, including traditional banana leaf-wrapped samples and material in plastic bags, was purchased. all samples were ph 4.7 to 5.7 approx. 12 h after preparation, ph declining to 3.6 to 3.9 after 6 to 9 days storage at ambient temperature. these latter samples had dry matter contents of 31% to 48% (w/w), 0.35% to 0.75% titratable acidity as lactic acid and lactic acid bacteria as predominant microbial flora at about 10(8) c.f.u./ml. the lactic acid bacteria inclu ... | 1995 | 24414915 |
| aldehyde dehydrogenase activity in lactococcus chungangensis: application in cream cheese to reduce aldehyde in alcohol metabolism. | previous studies have shown that the metabolic capability of colonic microflora may be at least as high as that of the liver or higher than that of the whole human body. aldehyde dehydrogenase (aldh) is an enzyme produced by these bacteria that can metabolize acetaldehyde, produce from ethanol to acetate. lactococcus species, which is commonly used as a starter in dairy products, was recently found to possess the aldh gene, and the activity of this enzyme was determined. in this study, the aldh ... | 2016 | 26723119 |
| alcohol dehydrogenase activity in lactococcus chungangensis: application in cream cheese to moderate alcohol uptake. | many human gastrointestinal facultative anaerobic and aerobic bacteria possess alcohol dehydrogenase (adh) activity and are therefore capable of oxidizing ethanol to acetaldehyde. however, the adh activity of lactococcus spp., except lactococcus lactis ssp. lactis, has not been widely determined, though they play an important role as the starter for most cheesemaking technologies. cheese is a functional food recognized as an aid to digestion. in the current study, the adh activity of lactococcus ... | 2015 | 26142864 |
| lactococcus hircilactis sp. nov. and lactococcus laudensis sp. nov., isolated from milk. | two strains of lactic acid bacteria, designated 117(t) and 4195(t), were isolated from goat milk in valtellina, italy and from cow milk in valle trompia, italy, respectively, and characterized taxonomically by a polyphasic approach. the strains were gram-stain-positive, coccoid, non-spore-forming and catalase-negative bacteria. morphological, physiological and phylogenetic data indicated that these isolates belonged to the genus lactococcus. strain 117(t) was closely related to lactococcus fujie ... | 2015 | 25833154 |
| interaction between lactococcus lactis and lactococcus raffinolactis during growth in milk: development of a new starter culture. | many milk fermentations use mixed cultures of lactic acid bacteria. to select a new mixed starter culture, 100 acid-producing bacterial strains were isolated from raw cow milk. of these, 13 strains identified as belonging to the genera lactococcus, lactobacillus, leuconostoc, or weissella (based on phenotypic and genotypic tests) were assessed for a symbiotic effect between pairs of isolated strains during growth in milk. among the strains tested, a mixed culture of lactococcus lactis ssp. lacti ... | 2012 | 22459863 |
| genome sequence of lactococcus raffinolactis strain 4877, isolated from natural dairy starter culture. | the nonstarter lactic acid bacterium lactococcus raffinolactis is prevalent in a wide range of environments, such as the dairy environment, but little is known about this species. here, we present the draft genome of lactococcus raffinolactis strain 4877, isolated from a natural mesophilic dairy starter culture. | 2012 | 23105090 |
| characterization and evaluation of the spoilage potential of lactococcus piscium isolates from modified atmosphere packaged meat. | a total of 222 psychrotrophic lactococci isolated from use-by day, modified atmosphere packaged (map) meat were identified to the species level by numerical analyses of ecori and clai ribopatterns and phylogenetic sequence analyses of 16s, rpoa and phes genes. in addition, their meat spoilage potential was studied. the majority of the isolates (n=215) were identified as lactococcus piscium, while seven isolates belonged to lactococcus raffinolactis. l. piscium was shown to be adapted to growing ... | 2012 | 22445914 |