| classification of ropy slime-producing lactic acid bacteria based on dna-dna homology, and identification of lactobacillus sake and leuconostoc amelibiosum as dominant spoilage organisms in meat products. | the classification of lactic acid bacteria able to cause ropy slime on vacuum-packed cooked meat products was carried out based on dna-dna homology. the ropy slime-producing lactobacilli were identified as strains of lactobacillus sake and the ropy slime-producing leuconostocs, such as leuconostoc amelibiosum and leuconostoc mesenteroides. | 1992 | 1445761 |
| purification and amino acid sequence of sakacin a, a bacteriocin from lactobacillus sake lb706. | sakacin a, a bacteriocin produced by lactobacillus sake lb706 and which inhibits the growth of listeria monocytogenes, was purified to homogeneity by ammonium sulphate precipitation and ion-exchange, hydrophobic-interaction and reversed-phase chromatography. the complete amino acid sequence of sakacin a was determined by edman degradation. the bacteriocin consisted of 41 amino acid residues and had a calculated m(r) of 4308.7, which is in good agreement with the value determined by mass spectrom ... | 1992 | 1487735 |
| energy conservation in malolactic fermentation by lactobacillus plantarum and lactobacillus sake. | a comparably poor growth medium containing 0.1% yeast extract as sole non-defined constituent was developed which allowed good reproducible growth of lactic acid bacteria. of seven different strains of lactic acid bacteria tested, only lactobacillus plantarum and lactobacillus sake were found to catalyze stoichiometric conversion of l-malate to l-lactate and co2 concomitant with growth. the specific growth yield of malate fermentation to lactate at ph 5.0 was 2.0 g and 3.7 g per mol with l. plan ... | 1992 | 1510572 |
| effect of sodium nitrite and sodium chloride on growth of lactic acid bacteria. | the effect of nano2 and nacl on the growth of 24 lactic acid bacteria strains isolated from vacuum-packed cooked ring sausages were examined by analyzing different growth parameters with bioscreen. nano2 had a very limited effect on the growth of lactic acid bacteria at 50 and 100 mg/l but at 400 mg/l a more pronounced inhibitory effect was found. bacterial growth was enhanced by 1-2% (w/v) of added nacl, while nacl concentrations above 3% (w/v) had a clear inhibitory effect. leuconostoc isolate ... | 1992 | 1598855 |
| purification and amino acid sequence of lactocin s, a bacteriocin produced by lactobacillus sake l45. | lactocin s, a bacteriocin produced by lactobacillus sake l45, has been purified to homogeneity by ion exchange, hydrophobic interaction and reverse-phase chromatography, and gel filtration. the purification resulted in approximately a 40,000-fold increase in the specific activity of lactocin s and enabled the determination of a major part of the amino acid sequence. judging from the amino acid composition, lactocin s contained approximately 33 amino acid residues, of which about 50% were the non ... | 1991 | 1872611 |
| a numerical taxonomic study of lactic acid bacteria isolated from irradiated pork and chicken packaged under various gas atmospheres. | ninety-four gram-positive, catalase-negative bacteria, isolated from pork and chicken that had been packed in modified atmospheres and irradiated to 1.75 and 2.5 kgy respectively, were studied. the majority of the strains were lactobacillus saké. numerical taxonomy, with the group average clustering strategy, revealed the existence of six clusters at the 85% similarity level. the largest, cluster 1, contained 78 (83%) of the test strains along with three lact. sak'e strains. cluster 2 contained ... | 1991 | 2055792 |
| antibacterial activity of lactobacillus sake isolated from meat. | a total of 221 strains of lactobacillus isolated from meat and meat products were screened for antagonistic activities under conditions that eliminated the effects of organic acids and hydrogen peroxide. nineteen strains of lactobacillus sake, three strains of lactobacillus plantarum, and one strain of lactobacillus curvatus were shown to inhibit the growth of some other lactobacilli in an agar spot test; and cell-free supernatants from 6 of the 19 strains of l. sake exhibited inhibitory activit ... | 1989 | 2782870 |
| radiation resistance of lactobacilli isolated from radurized meat relative to growth and environment. | of 113 lactobacilli isolated from radurized (5 kgy) minced meat, 7 lactobacillus sake strains, 1 l. curvatus strain, and 1 l. farciminis strain were used for radiation resistance studies in a semisynthetic substrate (i.e., modified mrs broth). five reference lactobacillus spp., one staphylococcus aureus strain, and one salmonella typhimurium strain were used for comparative purposes. all l. sake isolates exhibited the phenomenon of being more resistant to gamma-irradiation in the exponential (lo ... | 1986 | 3096207 |
| arginine catabolism in lactobacillus sake isolated from meat. | lactobacillus sake isolated from meat can hydrolyze arginine via the arginine deiminase pathway. two enzymes, arginine deiminase and ornithine transcarbamylase, have been revealed by detection of their reaction products, citrulline and ornithine, respectively. the production of citrulline depends on the concentration of glucose in a synthetic medium; it does not occur when the concentration of glucose is 27.5 mm or higher. | 1987 | 3426226 |
| genomic identification of meat lactobacilli as lactobacillus sake. | eighty-four strains of homofermentative lactobacilli isolated from meat showed a great diversity in carbohydrate fermentation patterns. dna-dna hybridization (s1 nuclease method) showed 13 representative strains to constitute a homogeneous genomic group 65 to 82% related to lactobacillus sake atcc 15521, with delta tm values below 1.5 degree c. the description of l. sake is emended. | 1987 | 3454218 |
| conventional taxonomy of lactobacilli surviving radurization of meat. | all of the 113 catalase-negative, gram-positive, rod-shaped strains isolated from radurized minced beef (5 kgy) were homofermentative, non-thermophilic, and belonged to the sub-genus streptobacterium. the majority of the strains (100) were identified as lactobacillus sake. these were divided into four sub-groups based on their sugar fermentation pattern: group ia1 (melibiose (+), maltose (-), amygdalin (-), 76 strains); group ia2 (melibiose (+), maltose (-), amygdalin (+), 14 strains); group ib1 ... | 1987 | 3597201 |
| classification of some lactic acid bacteria from vacuum-packed meats by direct probe mass spectrometry. | the technique of direct probe mass spectrometry (dpms) has been applied to the classification of 40 strains of lactic acid bacteria from refrigerated vacuum-packed beef, pork, lamb and bacon. relationships between strains were examined by multi-variate statistical techniques using sets of ions selected for reproducibility and sample discrimination. five groups were distinguished which corresponded closely to those detected in a previous numerical taxonomic study. two groups contained all 12 repr ... | 1985 | 4044452 |
| purification and properties of lactate racemase from lactobacillus sake. | | 1968 | 5707819 |
| a numerical taxonomic study of lactic acid bacteria from vacuum-packed beef, pork, lamb and bacon. | a numerical taxonomic study using 79 unit characters has been performed on 100 isolates of lactic acid bacteria from refrigerated vacuum-packed beef, pork, lamb and bacon. three clusters were observed at 78% s which contained all the strains apart from three unidentifiable streptobacteria, one leuconostoc, and one strain of pediococcus pentosaceus. one cluster (iii) consisted of only one strain of leuc. paramesenteroides and six unidentifiable leuconostoc strains. the two largest clusters (i and ... | 1984 | 6706886 |
| purification and characterization of a dipeptidase from lactobacillus sake. | a dipeptidase was purified from cell extracts of lactobacillus sake. this compound was a monomer having a molecular weight of 50,000 and a pi of 4.7 and exhibited broad specificity against all dipeptides except those with proline or glycine at the n terminus. the enzyme was inhibited by edta or 1,10-phenanthroline but could be reactivated with cocl2 and mncl2. | 1995 | 7574624 |
| influence of ph, salt and nitrite on the heme-dependent catalase activity of lactic acid bacteria. | a screening of commercial starter cultures used for the production of dry sausage showed a maximum heme-dependent catalase activity in the range of 60 mumol/l hematin for lactobacillus sake, lactobacillus plantarum, lactobacillus pentosus and pediococcus acidilactici. pseudocatalase activity was not detected. in standard dry sausage production, 2-3% (w/w) nitrite salt (0.6% sodium nitrite per 100 g nacl) is normally added, which corresponds to 4-6% salt in the water phase. in vitro experiments w ... | 1994 | 7703013 |
| cellular fatty acids analysis in the identification of lactic acid bacteria. | the main factors affecting the cellular fatty acid composition such as cultivation temperature, ph and nacl content of cultivation medium, growth stage and the method of fat isolation are summarised. the effects of these factors on the fatty acids patterns are compared with those found after the cultivation of several strains of lactobacillus sake and l. pentosus. | 1994 | 7703024 |
| effect of three commercial starters on growth of staphylococcus aureus and enterotoxins (a-d) and thermonuclease production in broth. | the growth of four enterotoxigenic staphylococcus aureus strains was partially inhibited by three commercial starters used in the meat sausage industry when grown in apt broth at 30 degrees c statically. starter sp318 (a mixture of selected strains of lactobacillus sake, pediococcus pentosaceus and staphylococcus xylosus) showed the most inhibitory activity. staphylococcal enterotoxins (a, b, c1 and d) synthesis was totally inhibited by the growth of the three starters, whereas staphylococcal th ... | 1994 | 7703025 |
| the genes involved in production of and immunity to sakacin a, a bacteriocin from lactobacillus sake lb706. | sakacin a is a small, heat-stable, antilisterial bacteriocin produced by lactobacillus sake lb706. the nucleotide sequence of a 8,668-bp fragment, shown to contain all information necessary for sakacin a production and immunity, was determined. the sequence revealed the presence of two divergently transcribed operons. the first encompassed the structural gene sapa (previously designated saka) and saia, which encoded a putative peptide of 90 amino acid residues. the second encompassed sapk (previ ... | 1995 | 7721704 |
| monoclonal antibody-based enzyme immunoassay for pediocins of pediococcus acidilactici. | monoclonal antibody (mab) r2-ar against pediocin rs2 was developed. mice were immunized for 12 weeks with pediocin rs2 conjugated to a polyacrylamide gel. two hybridoma fusions yielded an mab that in western blots (immunoblots) reacted only with pediocins rs2 and ach (3 kda) from pediococcus acidilactici rs2 and h, respectively, and did not react with any other bacteriocin, including sakacin a from lactobacillus sake lb 706, leuconocin lcm1 from leuconostoc carnosum lm1, nisin from lactococcus l ... | 1994 | 8085814 |
| purification and cloning of sakacin 674, a bacteriocin from lactobacillus sake lb674. | sakacin 674, a bacteriocin produced by lactobacillus sake lb764 and which inhibits the growth of listeria monocytogenes, was purified to homogeneity by ammonium sulphate precipitation and sequential ion exchange, hydrophobic interaction and reversed phase chromatography. the complete amino acid sequence of sakacin 674 was determined by edman degradation. the bacteriocin consisted of 43 amino acid residues and had a calculated molecular mass of 4436.6 da, which is in good agreement with the molec ... | 1994 | 8138128 |
| cloning and sequencing of sakp encoding sakacin p, the bacteriocin produced by lactobacillus sake lth 673. | sakacin p is a heat-stable, unmodified peptide bacteriocin produced by lactobacillus sake lth 673. the strain was isolated from fermented dry sausages and is well adapted to this habitat. the bacteriocin inhibits the growth of the opportunistic food pathogens enterococcus faecalis and listeria monocytogenes and therefore, it may improve the hygienic status of fermented food, i.e. meat products. oligonucleotide probes were designed from the n-terminal amino acid sequence of sakacin p and used to ... | 1994 | 8180701 |
| inhibition of listeria monocytogenes by lactobacillus bavaricus mn in beef systems at refrigeration temperatures. | the ability of lactobacillus bavaricus, a meat isolate, to inhibit the growth of three listeria monocytogenes strains was examined in three beef systems: beef cubes, beef cubes in gravy, and beef cubes in gravy containing glucose. the beef was minimally heat treated, inoculated with l. bavaricus at 10(5) or 10(3) cfu/g and l. monocytogenes at 10(2) cfu/g, vacuum sealed, and stored at 4 or 10 degrees c. the meat samples were monitored for microbial growth, ph, and bacteriocin production. the path ... | 1993 | 8368843 |
| antimicrobial activity of lactic acid bacteria isolated from sour doughs: purification and characterization of bavaricin a, a bacteriocin produced by lactobacillus bavaricus mi401. | three hundred and thirty-five lactic acid bacteria were isolated from sour doughs and screened for antagonistic activity. of these 145 showed activity against one or several of the indicator strains used in the screening. the antimicrobial activity of 18 isolates were due to a proteinaceous compound. these 18 isolates belonged to three different lactobacillus species: lactobacillus bavaricus, lactobacillus curvatus and lactobacillus plantarum. the spectrum of antimicrobial activity for the three ... | 1993 | 8407671 |
| bacteriocinogenic activity of lactobacilli from fermented sausages. | during the screening of the inhibitory activity of 254 strains of lactobacilli isolated from fermented sausages at different times of ripening, 22% of the strains showed inhibition that was not related to acid or hydrogen peroxide, towards one or more indicator strains. not all the strains were capable of secreting the inhibitory compound in the supernatant fluid. the characterization of the inhibitory compound from three strains showed that they were bacteriocins with a bactericidal mode of act ... | 1993 | 8407674 |
| analysis of the sakacin p gene cluster from lactobacillus sake lb674 and its expression in sakacin-negative lb. sake strains. | sakacin p is a small, heat-stable, ribosomally synthesized peptide produced by certain strains of lactobacillus sake. it inhibits the growth of several gram-positive bacteria, including listeria monocytogenes. a 7.6 kb chromosomal dna fragment from lb. sake lb674 encompassing all genes responsible for sakacin p production and immunity was sequenced and introduced into lb. sake strains lb790 and lb706x which are bacteriocin-negative and sensitive to sakacin p. the transformants produced sakacin p ... | 1996 | 8704983 |
| thermotolerance of meat spoilage lactic acid bacteria and their inactivation in vacuum-packaged vienna sausages. | heat resistance of three meat spoilage lactic acid bacteria was determined in vitro. d-values at 57, 60 and 63 degrees c were 52.9, 39.3 and 32.5 s for lactobacillus sake, 34.9, 31.3 and 20.2 s for leuconostoc mesenteroides and 22.5, 15.6 and 14.4 s for lactobacillus curvatus, respectively. the three lactic acid bacteria were heat sensitive, as one log reductions in numbers were achieved at 57 degrees c in less than 60 s. z-values could not be accurately determined as d-values did not change by ... | 1996 | 8722187 |
| taxonomy of lactic acid bacteria associated with vacuum-packaged processed meat spoilage by multivariate analysis of cellular fatty acids. | the taxonomy of lactic acid bacteria from vacuum-packaged processed meats is problematic, and atypical members of the leuconostocs and the lactobacillus sake / curvatus group are often encountered. in order to resolve this problem the cellular fatty acid (cfa) content of 61 isolates from vacuum-packaged vienna sausages and 18 reference strains was determined by gas chromatography. the relationship between strains was derived by principal component analysis of data. the cfa profiles were highly r ... | 1995 | 8751093 |
| predicting helical structures of the exopolysaccharide produced by lactobacillus sake 0- 1. | the viscous exopolysaccharide (eps) produced by lactobacillus sake 0- 1 is a high molecular mass polymer (mm 6 x 10(6) da) consisting of pentasaccharide repeating units with a composition of d-glucose, l-rhamnose, and sn-glycerol 3-phosphate in molar ratios of 3:2:1. one of the rhamnose residues in the repeating unit is partially 2-o-acetylated. the o-deacetylated, deglycerophosphorylated eps has been investigated by molecular mechanics calculations. a complete conformational analysis of each of ... | 1996 | 8765727 |
| enterococcus faecalis cytolysin and lactocin s of lactobacillus sake. | strains of enterococcus faecalis and lactobacillus sake have been found to express lantibiotics with unusual properties. the enterococcal lantibiotic is unusual in that it consists of two dissimilar subunits, both putatively containing modifications consistent with those found in other lantibiotics. the enterococcal lantibiotic is also unusual in the number of proteolytic steps involved in secretion signal removal and activation. moreover, it has been observed to contribute to enterococcal disea ... | 1996 | 8775973 |
| production and characterization of enterocin 900, a bacteriocin produced by enterococcus faecium bfe 900 from black olives. | enterococcus faecium bfe 900 isolated from black olives produced a bacteriocin termed enterocin 900, which was antagonistic towards lactobacillus sake, clostridium butyricum, enterococci as well as listeria spp. including listeria monocytogenes. enterocin 900 was inactivated by pepsin, alpha-chymotrypsin, proteinase k and trypsin but not by catalase, alpha-amylase, or other non-proteolytic enzymes tested. the bacteriocin was heat stable, retaining activity after heating at 121 degrees c for 15 m ... | 1996 | 8796427 |
| evaluation of numerical analysis of random amplified polymorphic dna (rapd)-pcr as a method to differentiate lactobacillus plantarum and lactobacillus pentosus. | lactobacillus plantarum and lactobacillus pentosus grouped into one protein profile cluster at r > or = 0.70, separate from lactobacillus casei, lactobacillus sake, and lactobacillus curvatus. similar sugar fermentation reactions were recorded for representative strains of l. plantarum and l. pentosus. representative strains, including the type of each species, were selected from the different protein profile clusters and their genetic relatedness determined by using numerical analysis of random ... | 1996 | 8867459 |
| biosynthesis of bacteriocins in lactic acid bacteria. | a large number of new bacteriocins in lactic acid bacteria (lab) has been characterized in recent years. most of the new bacteriocins belong to the class ii bacteriocins which are small (30-100 amino acids) heat- stable and commonly not post-translationally modified. while most bacteriocin producers synthesize only one bacteriocin, it has been shown that several lab produce multiple bacteriocins (2-3 bacteriocins). based on common features, some of the class ii bacteriocins can be divided into s ... | 1996 | 8879403 |
| histamine and tyramine production by bacteria from meat products. | a series of 94 strains of lactic acid bacteria and micrococcaceae were tested for their ability to decarboxylate histidine and tyrosine in a laboratory medium. histamine and tyramine were quantified by using a fluorimetric and a hplc method. there was no significant difference between the results obtained with either method. among the strains tested, only three released histamine. on the other hand, all the strains of carnobacterium produced high concentrations of tyramine (2193 micrograms/ml). ... | 1996 | 8880339 |
| leucocin f10, a bacteriocin from leuconostoc carnosum. | leucocin f10 is a bacteriocin produced by a strain of leuconostoc carnosum isolated from fermented meat. it is sensitive to proteolytic enzymes and alpha-amylase, heat resistant up to 121 degrees c for 10 min at ph 3.0 and is inhibitory to listeria spp., leuconostoc spp., enterococcus faecalis and lactobacillus sake. bactericidal activity against l. innocua in potassium phosphate buffer was strongly dependent of the growth phase of the indicator cells. a rapid sub-lethal damage, followed by slow ... | 1996 | 8930708 |
| purification of the bacteriocin bavaricin mn and characterization of its mode of action against listeria monocytogenes scott a cells and lipid vesicles. | bavaricin mn was purified from lactobacillus sake culture supernatant 135-fold with a final yield of 11%. sequence analysis revealed bavaricin mn to be a 42-amino-acid peptide having a molecular weight of 4,769 and a calculated pi of 10.0. computer analysis indicated that the c-terminal region may form an alpha-helical structure with an amphipathic nature deemed important in the interaction of bacteriocins with biological membranes. bavaricin mn rapidly depleted the membrane potential (delta p) ... | 1996 | 8953724 |
| mathematical description of the growth of lactobacillus sake and lactobacillus pentosus under conditions prevailing in fermented sausages. | the growth behaviour of lactobacillus sake and lactobacillus pentosus was determined in a model system stimulating the conditions of fermenting sausages. minor effects on the growth were observed by varying the concentrations of glucose, peptone, manganese and sodium nitrite. temperature and sodium chloride concentration were found to have most effect on the growth. the measured data were used for a mathematical model describing the growth response of l. sake and l. pentosus sufficiently well to ... | 1996 | 8987721 |
| rapid gc analysis of cellular fatty acids for characterizing lactobacillus sake and lact. curvatus strains of meat origin. | a rapid procedure based on the gas chromatographic analysis of cellular fatty acids was used to differentiate between strains of lactobacillus sake and lact. curvatus isolated from dry salami. all strains had very similar fatty acid profiles except four of them which lacked c19 cycl acid, but neither this feature nor other differences in single fatty acid contents could be successfully correlated with the biochemical discrimination of lact. sake from lact. curvatus. when, however, strains were c ... | 1996 | 8987898 |
| posttranscriptional modification of trna in psychrophilic bacteria. | posttranscriptional modification in trna is known to play a multiplicity of functional roles, including maintenance of tertiary structure and cellular adaptation to environmental factors such as temperature. nucleoside modification has been studied in unfractionated trna from three psychrophilic bacteria (ant-300 and vibrio sp. strains 5710 and 29-6) and one psychrotrophic bacterium (lactobacillus bavaricus). based on analysis of total enzymatic hydrolysates by liquid chromatography-mass spectro ... | 1997 | 9068636 |
| induction of bacteriocin production in lactobacillus sake by a secreted peptide. | lactobacillus sake lth673 is known to produce a bacteriocin called sakacin p. production of and immunity to sakacin p were found to depend on the presence of a protease-sensitive component that is produced by l. sake lth673 itself. this component (called inducing factor [if]) was purified from culture supernatants and shown to be a basic, nonbacteriocin peptide consisting of 19 amino acids, which in principle is capable of forming a highly amphiphilic helical structure. circular dichroism studie ... | 1996 | 8636023 |
| attachment of lactic acid bacteria to beef-muscle surfaces. | the effect of immersion time and cell concentration in the attachment of several lactic acid bacteria with antibacterial activity to beef-muscle surface was studied. the number of firmly attached bacteria increased with immersion time in the case of pediococcus acidilacti, lactobacillus sake, lactococcus cremoris (two strains) and pediococcus acidilacti. pediococcus pentosaceus, lactococcus lactis and lactobacillus curvatus reached maximum adhesion after 15-30 min. the highest strength of attach ... | 1996 | 9131790 |
| cell wall anchoring of the streptococcus pyogenes m6 protein in various lactic acid bacteria. | the m6 protein from streptococcus pyogenes is the best-characterized member of a family of cell envelope-associated proteins. based on the observation that the c-terminal sorting signals of these proteins can drive cell wall anchoring of heterologous unanchored proteins, we have cloned and expressed the emm6 structural gene for the m6 protein in various lactic acid bacteria (lab). the emm6 gene was successfully expressed from lactococcal promoters in several lactococcus lactis strains, an animal ... | 1997 | 9139932 |
| biochemical characterization of lactobacilli from dry fermented sausages. | the characterization of 254 strains of lactobacilli isolated from dry spontaneously fermented sausages from 15 different producers at two different stages of ripening time is reported. the species identified were lactobacillus sake 55%, l. curvatus 26%, l. bavaricus 11% and l. plantarum 8%. the main criteria for the identification of isolates to species level were: production of lactic acid isomers, presence of mdpm acid in cell walls, deamination of arginine and fermentation of mannitol and mel ... | 1993 | 8494677 |
| numerical taxonomy and identification of lactic acid bacteria from spoiled, vacuum-packaged vienna sausages. | sixty-one lactic acid bacteria from spoiled vacuum-packaged vienna sausages and 15 reference strains were tested for 72 phenotypic characteristics. an identification key and a computer data base, both specific for lactic acid bacteria from meat sources, were used for identification and the results were compared. there was a high correlation (86.9%) between the two procedures in the identification of strains to genus level. however, only a 54.8% correlation was obtained in identifying strains to ... | 1994 | 8157544 |
| membrane-associated proteins encoded by the nisin gene cluster may function as a receptor for the lantibiotic carnocin ui49. | carnocin ui49, a lantibiotic produced by carnobacterium piscicola shows bactericidal activity against many lactic acid bacteria. this paper describes the results of a study on the mode of action of carnocin ui49. it has previously been observed that nisin-producing lactococcus lactis subsp. lactis strains are at least 10-fold more sensitive to carnocin ui49 relative to other lactic acid bacteria. addition of carnocin ui49 to cells of l. lactis subsp. lactis nz9700 resulted in a dissipation of th ... | 1994 | 8081505 |
| comparison of the use of rrna probes and conventional methods in identifying strains of lactobacillus sake and l. curvatus isolated from meat. | published 23s rrna directed probes for the species lactobacillus sake and l. curvatus were used for rapid identification of lactic acid bacteria (lab) isolated from meat. of 96 strains of lab from pork loin, 23 hybridised with the probe for l. sake and 16 with the probe for l. curvatus. of 20 lab strains from bologna, 19 strains hybridised with l. sake. by comparison with conventional biochemical tests, the probes provided a reliable identification. | 1995 | 7654516 |
| antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. | the antibacterial activity of selected fatty acids and essential oils was examined against two gram-negative (pseudomonas fluorescens and serratia liquefaciens) and four gram-positive (brochothrix thermosphacta, carnobacterium piscicola, lactobacillus curvatus, and lactobacillus sake) bacteria involved in meat spoilage. various amounts of each preservative were added to brain heart infusion or mrs (deman, rogosa and sharpe) agars, and the minimum inhibitory concentration was determined for each ... | 1997 | 9310850 |
| effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages. | the effect of the use of either nitrite or nitrate curing salts on microbial changes and sensory quality in rapid ripened sausages inoculated with a mixed starter culture (lactobacillus sake and staphylococcus carnosus) was investigated. lactic acid bacteria and micrococcaceae were not greatly affected by the added curing salt. conversely, the inhibition exerted by nitrite on the undesirable flora (enterobacteriaceae and psychrotrophs) was evident from the early stages of the processing keeping ... | 1997 | 9310859 |
| effect of growth of selected lactic acid bacteria on storage life of beef stored under vacuum and in air. | the effect of growth of different types of lactic acid bacteria (lab) on the storage life of normal ph beef was determined anaerobically (under vacuum) and aerobically. four lab from meat were inoculated separately onto sterile slices of lean beef. inoculated samples were stored anaerobically at 2 degrees c for 10 weeks or stored aerobically in an oxygen permeable film at 7 degrees c for 10 days, with and without previous storage under vacuum at 2 degrees c. the lab strains used were carnobacter ... | 1995 | 7577360 |
| ropy slime-producing lactobacillus sake strains possess a strong competitive ability against a commercial biopreservative. | aseptically handled frankfurters were treated with a commercial lactobacillus alimentarius biopreservative and inoculated with different cell concentrations of four ropy slime-producing lactobacillus sake strains. the packages were vacuum sealed and kept at 6 degrees c for 28 days, after which the production of ropy slime was evaluated. the inoculation test was controlled by sealing the different control packages containing either aseptically manufactured sausages without any bacterial inoculati ... | 1997 | 9506277 |
| transposition in lactobacillus sake and its abolition of lactocin s production by insertion of is1163, a new member of the is3 family. | this report presents the nucleotide sequence and insertional activity of is1163, which is a new member of the is3 family of transposable elements. analysis of spontaneous mutants of the lactocin s-producing lactobacillus sake strain l45 show that the bacteriocin-negative phenotype is due to either loss of the producer plasmid or the insertion of is1163 into the lactocin s operon (las operon). the data further show that insertional inactivation of the lactocin s operon is the result of a transpos ... | 1994 | 7521995 |
| interaction of monolaurin, eugenol and sodium citrate on growth of common meat spoilage and pathogenic organisms. | interactions of monolaurin, eugenol (phenolic compound) and sodium citrate (chelator) on the growth of six organisms including common meat spoilage (lactobacillus curvatus, lactobacillus sake, leuconostoc mesenteroides, brochothrix thermosphacta) and pathogenic (escherichia coli o157:h7 and listeria monocytogenes) organisms were investigated. the combinations of 100 to 250 ppm monolaurin with 500 and 1000 ppm eugenol, and 0.2 and 0.4% sodium citrate were more effective than each component separa ... | 1998 | 9553796 |
| amino acid decarboxylase capability of microorganisms isolated in spanish fermented meat products. | enterobacteria, lactic acid bacteria (lab) and gram-positive cocci were isolated from spanish meat products. the most frequent species in the meat products studied were identified as lactobacillus sake, lactobacillus plantarum and lactobacillus curvatus from de man-rogosa-sharpe agar; staphylococcus xylosus, staphylococcus saprophyticus and micrococcus varians from mannitol salt phenol-red agar; and hafnia alvei, escherichia coli, pseudomonas fluorescens, enterobacter amnigenes and enterobacter ... | 1998 | 9553801 |
| rapid species identification within two groups of closely related lactobacilli using pcr primers that target the 16s/23s rrna spacer region. | a rapid and reliable pcr-based method for distinguishing closely related species within two groups of lactobacilli is described. primers complementary to species-specific sequences in the 16s/23s rdna spacer regions were designed after sequencing and sequence comparison of the spacer regions of 32 strains. the strains belong to two groups of closely related lactobacillus species; one composed of lactobacillus curvatus, lactobacillus graminis and lactobacillus sake, the other of lactobacillus par ... | 1998 | 9561736 |
| myoglobin as an inhibitor of exopeptidases from lactobacillus sake | the effects of myoglobin on exopeptidases of lactobacillus sake were determined. inhibition of the aminopeptidases increased as the myoglobin concentration increased; aminopeptidase 3 was the most affected (90% inhibition). aminopeptidases 1, 2, and 4 showed similar inhibition levels (around 60%). myoglobin did not affect tripeptidase activity. thus, myoglobin could limit amino acid generation in meat systems. | 1998 | 9603859 |
| characterization of lactobacillus sake isolates from dry-cured sausages by restriction fragment length polymorphism analysis of the 16s rrna gene. | lactobacillus sake strains originally isolated from dry-fermented sausages were characterized by phenotypic and genotypic methods, including dna-dna hybridization, restriction fragment length polymorphism (rflp), and 16s rdna sequencing analysis, in order to establish their taxonomic position and relation to well defined reference species. initially, isolates of lact. sake showing a characteristic phenotype (melibiose-positive, maltose- and arabinose-negative) were identified by dna-dna hybridiz ... | 1998 | 9633658 |
| the influence of extrinsic factors on the microbiological spoilage pattern of ground beef. | two hundred and thirty four samples of raw minced beef were subjected to storage at 0 and 7 degrees c over a period of 17 days. the samples were subjected to four different treatments where the controls (treat 1) were aerobically packed. the vacuum-packed samples (treats 2 and 3) differed only by the addition of 0.5% l-(+)-ascorbic acid to the treat 3 samples. treat 4 represented aerobically packed samples to which a commercial 'colour retainer' was added. the microbiological results showed clea ... | 1988 | 2856347 |
| behaviour of listeria monocytogenes in meat and its control by a bacteriocin-producing strain of lactobacillus sake. | lactobacillus sake lb 706 can release a bacteriocin inhibitory to listeria monocytogenes. in mrs broth, viable counts decreased rapidly when lact. sake lb 706 was added, whereas growth of the listerias was not affected by a bacteriocin-negative variant of the same lactobacillus strain. inhibition of l. monocytogenes was also observed in pasteurized minced meat inoculated with lact. sake lb 706. the bacteriocin produced is apparently effective in meat. however, the effect of the bacteriocin produ ... | 1991 | 1938671 |
| antibacterial activity of lactobacillus sake isolated from dry fermented sausages. | lactic acid bacteria isolated from spanish dry fermented sausages were screened for antagonistic activities under conditions that eliminated the effects of low ph and hydrogen peroxide. from 720 isolates tested 119 were inhibitory to lactobacillus fermentum cect285. the isolates showing the largest inhibitory activity exhibited an antagonistic effect against several other lactobacilli and the selected foodborne pathogens staphylococcus aureus and listeria monocytogenes. comparison of the antimic ... | 1991 | 1907472 |
| cloning, sequence, and phenotypic expression of kata, which encodes the catalase of lactobacillus sake lth677. | lactobacillus sake lth677 is a strain, isolated from fermented sausage, which forms a heme-dependent catalase. this rare property is highly desirable in sausage fermentation, as it prevents rancidity and discoloration caused by hydrogen peroxide. a gene bank containing mboi fragments of chromosomal dna from lactobacillus sake lth677 in escherichia coli plasmid pbr328 was constructed. the catalase gene was cloned by heterologous complementation of the kat- phenotype of e. coli um2. the catalase s ... | 1992 | 1575485 |
| interaction of hydrostatic pressure, time and temperature of pressurization and pediocin ach on inactivation of foodborne bacteria. | high hydrostatic pressure, because it can kill microorganisms, is being investigated for potential use as a nonthermal food preservation method. the objective of this study was to determine the hydrostatic pressurization parameters, pressure, time, and temperature, and a bacteriocin that in combination would destroy 7 to 8 log cycles of pathogenic and spoilage bacterial populations. we suspended cells of staphylococcus aureus, listeria monocytogenes, salmonella typhimurium, escherichia coli o157 ... | 1998 | 9709205 |
| sakacin m, a bacteriocin-like substance from lactobacillus sake 148. | the antagonistic activity of lactobacillus sake 148 was evaluated during its growth on complex broth media and in a semisynthetic defined medium (sdm) with various supplements. the antagonistic activity was a growth-associated property, being detected and quantified when l. sake 148 was grown at either 4, 8, 16, 25 or 32 degrees c. the concentrated culture supernatant of l. sake 148 was subjected to purification by lyophilization and gel filtration. the purification procedure resulted in a small ... | 1992 | 1445768 |
| use of a broad-host-range bacteriocin-producing lactococcus lactis transconjugant as an alternative starter for salami manufacture. | lactococcus lactis dpc4268 is widely used for cheddar cheese manufacture in ireland where it is recognised for its reliable fast acid producing ability in dairy environments. a transconjugant of this strain, l. lactis dpc4275, was generated which produces the broad spectrum, two-component bacteriocin lacticin 3147, which is inhibitory to a variety of undesirable gram-positive bacteria including clostridium, bacillus, enterococcus, listeria, staphylococcus and streptococcus. both dpc4268 and dpc4 ... | 1998 | 9801199 |
| purification and amino acid sequence of a bacteriocin produced by pediococcus acidilactici. | a bacteriocin produced by pediococcus acidilactici has been purified to homogeneity by a rapid and simple four-step purification procedure which includes ammonium sulphate precipitation, chromatography with a cation-exchanger and octyl sepharose, and reverse-phase chromatography. the purification resulted in an approximately 80,000-fold increase in the specific activity and about a 6-fold increase in the total activity. the amino acid composition and sequencing data indicated that the bacterioci ... | 1992 | 1402795 |
| a system for heterologous expression of bacteriocins in lactobacillus sake. | a system for efficient heterologous expression of class ii bacteriocins is described that is based on introducing two plasmids in a bacteriocin-negative lactobacillus sake strain. the first plasmid (psak20) contains the genes necessary for transcriptional activation of the sakacin a promoter as well as export and processing of bacteriocin precursors. the second plasmid (a plpv111 derivative) contains the structural and immunity genes for the bacteriocin of interest fused to the sakacin a promote ... | 1998 | 9812374 |
| use of bacteriocinogenic lactic acid bacteria to inhibit spontaneous nisin-resistant mutants of listeria monocytogenes scott a. | nisin is a bacteriocin with a broad antibacterial spectrum including strains of listeria monocytogenes. populations of l. monocytogenes, however, frequently contain spontaneous nisin-resistant mutants. when a culture of l. monocytogenes scott a was exposed to nisin concentrations between 10 and 500 iu ml-1, the initial decrease in viable numbers was followed by regrowth of survivors to nisin. nisin-resistant mutants of l. monocytogenes scott a were isolated after a single exposure to nisin at 10 ... | 1998 | 9812378 |
| stability and safety of traditional greek salami -- a microbiological ecology study. | the microbiological and physicochemical changes which occurred during the industrial fermentation and ripening of four batches of greek dry salami manufactured without starter cultures were followed. moderated dehydration rates, monitored by slowly decreasing relative humidity from 94 to 90% during fermentation, prevented the production of insufficiently acidified batches by maintaining microbial activity for longer when the natural inoculum was low. the terminal ph values (5.0-5.2) and water co ... | 1998 | 9849785 |
| mutational analysis of exopolysaccharide biosynthesis by lactobacillus sakei 0-1. | lactobacillus sakei strain 0-1 produces an exopolysaccharide (eps) consisting of glucose and rhamnose in a ratio of 3:2. as part of a biochemical and molecular analysis of the eps biosynthetic pathway in l. sakei strain 0-1, we have isolated a random set of eps-negative mutants. following treatment of cells with the mutagen ethylmethane sulfonic acid, a total of 10 mutants were identified that lacked the clear ropy appearance of wild-type colonies on agar plates. their characterization revealed ... | 1998 | 9868768 |
| disruption of the sole ldhl gene in lactobacillus sakei prevents the production of both l- and d-lactate. | a 7 kb dna fragment was cloned from lactobacillus sakei which contains the idhl gene encoding the l(+)-lactate dehydrogenase (l-ldh). analysis of the dna sequence, northern experiments and primer extension experiments showed that idhl is transcribed from a single promoter, leading to a monocistronic 1.15 kb mrna which yields the l-ldh. a stable mutant was constructed by chromosomal integration of a chloramphenicol cassette into idhl by a double-crossover event. both l- and d-lactate were produce ... | 1998 | 9884224 |
| organization and expression of a gene cluster involved in the biosynthesis of the lantibiotic lactocin s. | some 8.8 kb of the lactobacillus sake plasmid pcim1 was sequenced, revealing eight tightly clustered open reading frames (orfs) downstream from lasa, which encodes pre-lactocin s. transcription analyses demonstrated that the genes are expressed as an operon, with transcription initiating upstream of lasa and terminating immediately 3' to the ninth orf x lasa is also represented by two small rnas (rnai and rnaii) which differ in size by approximately 90 nucleotides, and primer extension experimen ... | 1997 | 9079878 |
| ctsr, a novel regulator of stress and heat shock response, controls clp and molecular chaperone gene expression in gram-positive bacteria. | clpp and clpc of bacillus subtillis encode subunits of the clp atp-dependent protease and are required for stress survival, including growth at high temperature. they play essential roles in stationary phase adaptive responses such as the competence and sporulation developmental pathways, and belong to the so-called class iii group of heat shock genes, whose mode of regulation is unknown and whose expression is induced by heat shock or general stress conditions. the product of ctsr, the first ge ... | 1999 | 9987115 |
| temperature and ph conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin k. | sakacin k is an antilisterial bacteriocin produced by lactobacillus sake ctc 494, a strain isolated from spanish dry fermented sausages. the biokinetics of cell growth and bacteriocin production of l. sake ctc 494 in vitro during laboratory fermentations were investigated by making use of mrs broth. the data obtained from the fermentations was used to set up a predictive model to describe the influence of the physical factors temperature and ph on microbial behavior. the model was validated succ ... | 1999 | 10049850 |
| shelf life of modified atmosphere packed cooked meat products: a predictive model. | the effect of temperature, concentration of dissolved co2 and water activity on the growth of lactobacillus sake was investigated by developing predictive models for the lag phase and the maximum specific growth rate of this specific spoilage organism for gas-packed cooked meat products. two types of predictive model were compared: an extended ratkowsky model and a response surface model. in general, response surface models showed a slightly better correlation, but the response surface model for ... | 1999 | 10050685 |
| clpe, a novel type of hsp100 atpase, is part of the ctsr heat shock regulon of bacillus subtilis. | clp atpases, which include the ubiquitous hsp100 family, are classified according to their structural features and sequence similarities. during the course of the bacillus subtilis genome sequencing project, we identified a gene encoding a new member of the hsp100 family. we designated this protein clpe, as it is the prototype of a novel subfamily among the clp atpases, and have identified homologues in several bacteria, including listeria monocytogenes, enterococcus faecalis, streptococcus pyog ... | 1999 | 10320580 |
| insufficient antilisterial capacity of low inoculum lactobacillus cultures on long-term stored meats at 4 degrees c. | two of the 210 lactobacilli strains isolated from chilled meats produced antilisterial bacteriocins: lactobacillus sake 265 (lb 265) and lactobacillus casei 52 (lb 52). factors affecting antilisterial effectiveness of these and two other bacteriocin-producing (bac+) strains (lactobacillus sake 706, lb 706; and lactobacillus sake 148, lb 148) at refrigeration temperature (4 degrees c) were studied in laboratory media and meat systems. at both 4 degrees c and 25 degrees c, these bac+ strains grown ... | 1997 | 9039562 |
| lactobacillus curvatus has a glucose transport system homologous to the mannose family of phosphoenolpyruvate-dependent phosphotransferase systems. | in lactobacillus curvatus, a phosphoenolpyruvate:mannose phosphotransferase system (mannose-pts) has been characterized and it was shown to be involved in glucose and mannose transport, but no glucose-specific pts activity could be detected. a 2.1 kb dna fragment amplified by pcr from the l. curvatus genome was sequenced. sequence analysis showed four orfs which could encode proteins similar to pts transporters eiia, eiib, eiic and eiid of the mannose class. the expression of the manb gene (enco ... | 1996 | 9004509 |
| effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage. | lactic acid bacteria (lab) commonly cause spoilage in minimal heat-treated vacuum-packed cured delicatessen meats. predominant species are lactobacillus sake and l. curvatus. lab strains isolated from spoiled products of this type (liver sausage, ham and bologna sausage) were found to be sensitive to low nisin concentrations (maximum of 1.25 microg g(-1)). addition of 25 microg g(-1) nisin (as nisaplin) inhibited the growth of lab spoilage organisms inoculated into vacuum-packed pasteurized bolo ... | 1999 | 10492474 |
| characterization of lactobacillus sake strains associating with production of ropy slime by randomly amplified polymorphic dna (rapd) and pulsed-field gel electrophoresis (pfge) patterns. | randomly amplified polymorphic dna (rapd) patterns and pulsed-field gel electrophoresis (pfge) patterns were used for the characterization of ropy slime-producing lactobacillus sake strains. the two most revealing commercially available primers (opj 12 and opj 16, operon inc. alameda, usa) and two rare-cutting enzymes (avrii and smai) were chosen from a pretested lot for the typing of 69 ropy slime-producing strains, 7 non-ropy isolates and 4 non-ropy reference strains. both rapd and pfge patter ... | 1996 | 8880297 |
| lactobacillus curvatus subsp. curvatus subsp. nov. and lactobacillus curvatus subsp. melibiosus subsp. nov. and lactobacillus sake subsp. sake subsp. nov. and lactobacillus sake subsp. carnosus subsp. nov., new subspecies of lactobacillus curvatus abo-elnaga and kandler 1965 and lactobacillus sake katagiri, kitahara, and fukami 1934 (klein et al. 1996, emended descriptions), respectively. | lactobacillus curvatus and lactobacillus sake are each genetically homogeneous species, as indicated by the high levels of dna homology (> or = 76%) exhibited by strains of these taxa. however, the results of a numerical analysis of total soluble cell protein patterns and biochemical test data revealed that there are two phenotypic subgroups within l, curvatus and two phenotypic subgroups within l. sake. the overall randomly amplified polymorphic dna (rapd)-pcr band patterns obtained for the maj ... | 1996 | 8863451 |
| rrna gene restriction patterns as a characterization tool for lactobacillus sake strains producing ropy slime. | the rrna gene restriction patterns (ribotypes) of 69 ropy slime producing lactobacillus sake strains isolated mainly from vacuum-packaged meat products of ten meat plants were determined. ribotypes were compared to the corresponding patterns of non-ropy l. sake strains, and also to other species of the genus lactobacillus, carnobacterium and weissella associated with meat products. ropy slime-producing l. sake strains were divided into four characteristic groups corresponding to the phenotypic c ... | 1996 | 8854182 |
| a bacteriocin-like peptide induces bacteriocin synthesis in lactobacillus plantarum c11. | in this study, we show that bacteriocin production in lactobacillus plantarum c11 is an inducible process triggered by a secreted protein factor produced by the bacteriocin producer itself. the induction factor was identified to be plantaricin a, a bacteriocin-like peptide whose gene (plna) is located in the same operon as a two-component regulatory system (plnbcd). when l. plantarum c11 cultures were depleted for plantaricin a, either by growing individual colonies on agar plates or by starting ... | 1995 | 8817486 |
| control of beef spoilage by a sulfide-producing lactobacillus sake strain with bacteriocinogenic leuconostoc gelidum ual187 during anaerobic storage at 2 degrees c. | chill-stored, vacuum-packaged beef inoculated with sulfide-producing lactobacillus sake 1218 developed a distinct sulfide odor within 3 weeks of storage at 2 degrees c, at which time the bacteria had reached maximum numbers of 10(6) cfu cm(-2). coinoculation of the meat with the wild-type, bacteriocinogenic (bac+) strain of leuconostoc gelidum ual187 delayed the spoilage by l. sake 1218 for up to 8 weeks of storage. coinoculation of meat samples with an isogenic, slowly growing bac+ variant, ual ... | 1996 | 8779597 |
| protective cultures inhibit growth of listeria monocytogenes and escherichia coli o157:h7 in cooked, sliced, vacuum- and gas-packaged meat. | contamination of cooked meat products with listeria monocytogenes poses a constant threat to the meat industry. the aim of this study was therefore to investigate the use of indigenous lactic acid bacteria (lab) as protective cultures in cooked meat products. cooked, sliced, vacuum- or gas-packaged ham and servelat sausage from nine meat factories in norway were inoculated with 10(3) cfu/g of a mixture of three rifampicin resistant (rif-mutant) strains of l. monocytogenes and stored at 8 degrees ... | 1999 | 10598113 |
| hydrolysis of muscle myofibrillar proteins by lactobacillus curvatus and lactobacillus sake. | proteolytic enzyme activities of whole cells and cell free extracts (cfe) of lactobacillus curvatus cect 904 and lactobacillus sake cect 4808 were characterised using synthetic chromogenic compounds and myofibrillar proteins as substrates. the hydrolytic action was monitored by sds-page and reverse phase-hplc analyses. the cfe of l. sake partially contributed, together with muscle enzymes, to the initial hydrolysis of myofibrillar proteins. whole-cells of both l. curvatus and l. sake generated p ... | 1999 | 10634703 |
| molecular cloning and analysis of the ptshi operon in lactobacillus sake. | the ptsh and ptsi genes of lactobacillus sake, encoding the general enzymes of the phosphoenolpyruvate: carbohydrate phosphotransferase system (pts), were cloned and sequenced. hpr (88 amino acids), encoded by ptsh, and enzyme i (574 amino acids), encoded by ptsi, are homologous to the corresponding known enzymes of other bacteria. nucleotide sequence and mrna analysis showed that the two genes are cotranscribed in a large transcript encoding both hpr and enzyme i. the transcription of ptshi was ... | 1997 | 9172326 |
| two genes encoding the beta-galactosidase of lactobacillus sake. | the beta-galactosidase of lactobacillus sake dsm 20017 is encoded by two genes located on its chromosome. these genes designated lacl and lacm were cloned in escherichia coli nm 554 on an 8.65 kbp hindiii fragment inserted in vector prb473. deletion analysis of the originally cloned fragment revealed that both genes are required for the formation of a functional beta-galactosidase. lacl and lacm are transcribed as a single transcript of approximately 2.9 kbp starting 34 bp upstream of the transl ... | 1995 | 8574399 |
| biodegradability of food-associated extracellular polysaccharides. | exopolysaccharides (epss) produced by lactic acid bacteria, which are common in fermented foods, are claimed to have various beneficial physiological effects on humans. although the biodegradability of epss is important in relation to the bioactive properties, knowledge on this topic is limited. therefore, the biodegradability of eight epss, six of which were produced by lactic acid bacteria, was compared with microorganisms from human feces or soil. eps-degradation was determined from the decre ... | 2000 | 10679053 |
| use of two-dimensional electrophoresis to evaluate proteolysis in salmon (salmo salar) muscle as affected by a lactic fermentation. | two-dimensional electrophoresis was used to study proteolysis in salmon fillets inoculated or not with the starter culture lactobacillus sake lad. protein fragments appeared increasingly with time in both samples, indicating that the main quantitative changes were due to endogenous enzymes. in the most acidic zone (pi = 4-6. 20) particularly, proteolysis was overall independent from processing. in contrast, fermentation had a significant effect in the ph range 6.20-8.35, suggesting a specificity ... | 2000 | 10691622 |
| characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented weaning food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting. | the group that includes the lactic acid bacteria is one of the most diverse groups of bacteria known, and these organisms have been characterized extensively by using different techniques. in this study, 180 lactic acid bacterial strains isolated from sorghum powder (44 strains) and from corresponding fermented (93 strains) and cooked fermented (43 strains) porridge samples that were prepared in 15 households were characterized by using biochemical and physiological methods, as well as by analyz ... | 2000 | 10698775 |
| influence of complex nutrients, temperature and ph on bacteriocin production by lactobacillus sakei ccug 42687. | the effects of process conditions and growth kinetics on the production of the bacteriocin sakacin p by lactobacillus sakei ccug 42687 have been studied in ph-controlled fermentations. the fermentations could be divided into phases based on the growth kinetics, phase one being a short period of exponential growth, and three subsequent ones being phases of with decreasing specific growth rate. sakacin p production was maximal at 20 degrees c. at higher temperatures (25-30 degrees c) the productio ... | 2000 | 10709977 |
| the microbial association of greek taverna sausage stored at 4 and 10 degrees c in air, vacuum or 100% carbon dioxide, and its spoilage potential. | strains of the lactobacillus sakei/curvatus group, mainly non-slime-producing lact. sakei, dominated the microbial flora of industrially manufactured taverna sausage, a traditional greek cooked meat, stored at 4 degrees c and 10 degrees c in air, vacuum and 100% co2. atypical, arginine-positive and melibiose-negative strains of this group were isolated. the isolation frequency of lact. sakei/curvatus from sausages stored anaerobically was as high as 92-96%, while other meat spoilage organisms we ... | 2000 | 10735244 |
| purification and some characteristics of enterocin on-157, a bacteriocin produced by enterococcus faecium niai 157. | bacteriocin-like activity (bla) was screened in 690 strains of lactic acid bacteria isolated from plant materials such as silages and fermented vegetables. among them, a strain identified as enterococcus faecium niai 157 showed a clear bla against the indicator strain, ent. faecium ifo 13712. the proteinaceous nature and antimicrobial activity against closely related species strongly indicated that this bla was a bacteriocin and was designated enterocin on-157. the bacteriocin activity of this s ... | 2000 | 10735246 |
| development of a rapid method for the identification of lactobacillus spp. isolated from naturally fermented italian sausages using a polymerase chain reaction-temperature gradient gel electrophoresis. | a rapid method for the identification of lactobacillus spp. isolated from naturally fermented italian sausages was developed. it is based on the amplification of a small fragment from the 16s rrna gene followed by temperature gradient gel electrophoresis (tgge). lactobacillus sakei, l. curvatus, l. alimentarius, l. casei, l. plantarum and l. brevis, obtained from international collections, were used to optimize the method. thiry-nine strains of lactobacillus spp. were isolated from naturally fer ... | 2000 | 10736014 |
| determination of the structure of the exopolysaccharide produced by lactobacillus sake 0-1. | the exopolysaccharide produced by lactobacillus sake 0-1 in a semi-defined medium was found to have an average molecular mass of 6 x 10(6) da and a composition of d-glucose, l-rhamnose, and sn-glycerol 3-phosphate (3:2:1). the polysaccharide is partially o-acetylated. by means of partial acid hydrolysis, o-deacetylation, deglycerophosphorylation, methylation analysis, and 1d/2d nmr (1h, 13c, and 31p) studies the polysaccharide was shown to be composed of repeating units with the following struct ... | 1995 | 8536250 |
| identification and nucleotide sequence of genes involved in the synthesis of lactocin 705, a two-peptide bacteriocin from lactobacillus casei crl 705. | the structural gene determinants of lactocin 705, a bacteriocin produced by lactobacillus casei crl 705, have been amplified from a plasmid of approximately 35 kb and sequenced. lactocin 705 is a class iib bacteriocin, whose activity depends upon the complementation of two peptides (705alpha and 705beta) of 33 amino acid residues each. these peptides are synthesized as precursors with signal sequences of the double-glycine type, which exhibited high identities with the leader peptides of plantar ... | 2000 | 10754241 |
| transposition in lactobacillus sakei: inactivation of a second lactocin s operon by the insertion of is1520, a new member of the is3 family of insertion sequences. | the analysis of spontaneous bacteriocin-negative mutants has led to the identification and characterization of a new, transpositionally active, insertion sequence of the is3 family in the lactocin-s-producing lactobacillus sakei strain l45. the element, which has been designated is1520, is 1302 bp long with 10 bp perfect inverted repeat ends and generates direct repeats of a trinucleotide of target sequence upon transposition to the lactocin s locus. is1520 encodes two consecutive, partially ove ... | 2000 | 10832644 |
| the spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking. | lactobacillus sakei subsp. carnosus was predominant in the spoilage flora of sliced, vacuum-packed, smoked, oven-cooked turkey breast fillets which developed mild, sour spoilage flavors after 4 weeks storage at 4 degrees c. in contrast, leuconostoc mesenteroides subsp. mesenteroides predominated in the spoilage flora of sliced, vacuum-packed, unsmoked, boiled turkey breast fillets from the same plant which were also stored at 4 degrees c. the spoilage flora of the unsmoked breasts grew faster th ... | 2000 | 10857539 |
| high levels of background flora inhibits growth of escherichia coli o157:h7 in ground beef. | the influence of natural background flora under aerobic and anaerobic incubation on the growth of escherichia coli o157:h7 in ground beef was investigated. the background flora from eight different commercial ground beef were added to ground beef spiked with e. coli o157:h7 and stored either aerobically or anaerobically at 12 degrees c. the results showed that the presence of a large number of background bacteria in the ground meat inhibited the growth of e. coli o157:h7 both aerobically and ana ... | 2000 | 10857548 |
| non-pathogenic bacteria elicit a differential cytokine response by intestinal epithelial cell/leucocyte co-cultures. | intestinal epithelial cells (iec) are thought to participate in the mucosal defence against bacteria and in the regulation of mucosal tissue homeostasis. reactivity of iec to bacterial signals may depend on interactions with immunocompetent cells. to address the question of whether non-pathogenic bacteria modify the immune response of the intestinal epithelium, we co-cultivated enterocyte-like caco-2 cells with human blood leucocytes in separate compartments of transwell cultures. | 2000 | 10861268 |
| single-crossover integration in the lactobacillus sake chromosome and insertional inactivation of the ptsi and lacl genes. | single-crossover homologous integration in lactobacillus sake was studied. integration was conducted with nonreplicative delivery vector prv300. this vector is composed of a pbluescript sk- replicon for propagation in escherichia coli and an erythromycin resistance marker. random chromosomal dna fragments of l. sake 23k ranging between 0.3 and 3.4 kb were inserted into prv300. the resulting plasmids were able to integrate into the chromosome by homologous recombination as single copies and were ... | 1997 | 9172327 |