| lactobacillus fornicalis sp. nov., isolated from the posterior fornix of the human vagina. | twelve strains isolated from the posterior fornix fluid of the human vagina were identified as lactobacillus johnsonii, lactobacillus acidophilus, lactobacillus gallinarum and lactobacillus crispatus based on numerical analyses of total soluble cell protein profiles and randomly amplified polymorphic dna (rapd)-pcr banding patterns. five strains grouped with the type strains of lactobacillus gasseri (dsm 20077t) and lactobacillus jensenii (dsm 20557t) at r > or = 0.83 in one protein profile clus ... | 2000 | 10843070 |
| bacterial response to acetate challenge: a comparison of tolerance among species. | although acetate formation and tolerance are important criteria for various aspects of biotechnological process development, available studies on acetate tolerance in different species are disparate. we evaluate the response of eight bacterial strains, including two variants of escherichia coli, two variants of staphylococcus capitis, and one each of acetobacter aceti, gluconobacter suboxydans, lactobacillus acetotolerans, and l. bulgaricus, to acetate challenges under identical conditions. our ... | 2000 | 10968640 |
| molecular monitoring of bacterial community structure in long-aged nukadoko: pickling bed of fermented rice bran dominated by slow-growing lactobacilli. | nukadoko is the fermented rice bran bed traditionally used for pickling vegetables in japan. here, we investigate the bacterial community structure of nukadoko using several culture-independent methods. denaturing gradient gel electrophoresis (dgge) and sequence analysis of v2-v3 16s rrna gene (16s rdna) fragments amplified from a long-aged nukadoko bacterial community indicated seven predominant operational taxonomic units (otus) closely related to known lactobacillus species. phylogenetic anal ... | 2007 | 18215635 |
| analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of chinese liquor. | bacterial populations in fermented grains during fermentation may play important roles in chinese liquor flavor. pcr-based denaturing gradient gel electrophoresis (dgge) and 16s rrna gene library analysis were performed to analyze the bacterial community structure of two styles of liquor. the results of dgge profiles showed that bacterial diversity decreased with the fermentation process and lactobacillus acetotolerans became the predominant species at the end of the fermentation. but the obviou ... | 2008 | 18317829 |
| 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 |
| a comprehensive microbial insight into two-stage anaerobic digestion of food waste-recycling wastewater. | microbial community structures were assessed in a two-stage anaerobic digestion system treating food waste-recycling wastewater. the reactors were operated for 390 d at 10 different hydraulic retention times (hrts) ranging from 25 to 4 d. stable operation was achieved with the overall chemical oxygen demand (cod) removal efficiency of 73.0-85.9% at organic loading rate of up to 35.6 g cod/l·d. performance of the acidogenic reactors, however, changed significantly during operation. this change co ... | 2010 | 20678786 |
| 16s rrna pyrosequencing-based investigation of the bacterial community in nukadoko, a pickling bed of fermented rice bran. | nukadoko is a naturally fermented rice bran mash traditionally used for pickling vegetables in japan; its refreshment and fermentation cycles sometimes continue for many years. here, we investigated the structure and dynamics of the bacterial community in nukadoko by conducting pyrosequencing and quantitative polymerase chain reaction (pcr) analyses of 16s ribosomal rna genes (rdna). of the 16 different samples studied, 13 showed lactobacillus-dominated microbiota, suggesting that aged nukadoko ... | 2010 | 21084126 |
| bacterial and fungal diversity in the traditional chinese liquor fermentation process. | this study endeavored to investigate the variability of bacteria and fungi present during the fermentation process of the light-fragranced distilled liquor known as fen liquor. to accomplish this, we used a combination of clone libraries of 16s rrna genes, bar-coded pyrosequencing of the internal transcribed spacer region 1 (its1), and quantitative real-time pcr (qpcr). fifteen families of bacteria and six families of fungi were detected. more than 91% of 16s rrna gene sequences could be assigne ... | 2011 | 21377228 |
| monitoring the bacterial community of maize silage stored in a bunker silo inoculated with enterococcus faecium, lactobacillus plantarum and lactobacillus buchneri. | to monitor variations in the bacterial community and fermentation products of maize silage within and between bunker silos. | 2011 | 21447012 |
| description of a french natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota. | sourdoughs are complex ecosystems which are widely used to produce baked goods. this study aimed to provide a dynamic description of an industrial french sourdough ecosystem over 10 consecutive days. the sourdough was obtained from a natural fermentation that has been propagated over several years by the traditional backslopping method. the physico-chemical properties (ph, temperature, total titratable acidity) and the diversity of the lactobacilli among the microbiota were analyzed. a culture-d ... | 2011 | 21935690 |
| bacterial ecology of fermented cucumber rising ph spoilage as determined by nonculture-based methods. | fermented cucumber spoilage (fcs) characterized by rising ph and the appearance of manure- and cheese-like aromas is a challenge of significant economical impact for the pickling industry. previous culture-based studies identified the yeasts pichia manshurica and issatchenkia occidentalis, 4 gram-positive bacteria, lactobacillus buchneri, lactobacillus parrafaraginis, clostridium sp., and propionibacterium and 1 gram-negative genus, pectinatus, as relevant in various stages of fcs given their ab ... | 2015 | 26605993 |
| responses in ileal and cecal bacteria to low and high amylose/amylopectin ratio diets in growing pigs. | dietary starch that escapes digestion in the small intestine may serve as a carbon source for bacterial fermentation in the distal intestine. this study aimed to compare the bacterial community in the ileal and cecal digesta of growing pigs fed diets with low (0.14, lr pigs) and high (0.43, hr pigs) amylose/amylopectin ratio. pyrosequencing based on miseq 2000 platform showed that in ileum digesta, bacteroidetes of lr pigs was markedly higher than that in hr pigs (p < 0.05). megasphaera and prev ... | 2015 | 26318448 |
| three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches. | microbial community structure and population dynamics during spontaneous bamboo shoot fermentation for production of 'soidon' (indigenous fermented food) in north-east india were studied using cultivation-dependent and cultivation-independent molecular approaches. cultivation-dependent analyses (pcr-amplified ribosomal dna restriction analysis and rrna gene sequencing) and cultivation-independent analyses (pcr-dgge, qpcr and illumina amplicon sequencing) were conducted on the time series samples ... | 2015 | 25963776 |
| identification of lactic acid bacteria in the rumen and feces of dairy cows fed total mixed ration silage to assess the survival of silage bacteria in the gut. | the survival of silage lactic acid bacteria (lab) in the gut of dairy cows was evaluated by examining the lab communities of silage and gut contents. samples were collected at 2 different research institutes (mie and okayama) that offered total mixed ration (tmr) silage throughout the year. silage and feces were sampled in august, october, and november at the mie institute, whereas silage, rumen fluid, and feces were sampled in june and august at the okayama institute. denaturing gradient gel el ... | 2014 | 24996273 |
| transcriptome responses of lactobacillus acetotolerans f28 to a short and long term ethanol stress. | lactobacillus acetotolerans is a major microbe contributing to the chinese liquor fermentation with unknown function. it can be grown well in a high concentration of ethanol. rna sequencing (rna-seq) was performed on l. acetotolerans f28 growing in 12% ethanol to determine important genetic mechanisms for both a short and long term adaption to this environment. a genome-wide transcriptional analysis revealed that the most important genetic elements for l. acetotolerans f28 grown in ethanol are r ... | 2017 | 28572611 |
| transcriptomic analysis on the formation of the viable putative non-culturable state of beer-spoilage lactobacillus acetotolerans. | lactic acid bacteria (lab) are the most common beer-spoilage bacteria regardless of beer type, and thus pose significant problems for the brewery industry. the aim of this study was to investigate the genetic mechanisms involved in the ability of the hard-to-culture beer-spoilage bacterium lactobacillus acetotolerans to enter into the viable putative non-culturable (vpnc) state. a genome-wide transcriptional analysis of beer-spoilage l. acetotolerans strains bm-la14526, bm-la14527, and bm-la1452 ... | 2016 | 27819317 |
| draft genome sequence and annotation of lactobacillus acetotolerans bm-la14527, a beer-spoilage bacteria. | lactobacillus acetotolerans is a hard-to-culture beer-spoilage bacterium capable of entering into the viable putative nonculturable (vpnc) state. as part of an initial strategy to investigate the phenotypic behavior of l. acetotolerans, draft genome sequencing was performed. results demonstrated a total of 1824 predicted annotated genes, with several potential vpnc- and beer-spoilage-associated genes identified. importantly, this is the first genome sequence of l. acetotolerans as beer-spoilage ... | 2016 | 27559043 |
| complete genome sequence of lactobacillus acetotolerans rib 9124 (nbrc 13120) isolated from putrefied (hiochi) japanese sake. | lactobacillus acetotolerans rib 9124 (nbrc 13120) was isolated from putrefied (hiochi) japanese sake. here we report the complete genome sequence of this organism. this paper is the first report demonstrating the fully sequenced and completely annotated genome of a l. acetotolerans strain. | 2015 | 26376472 |
| reduction and restoration of culturability of beer-stressed and low-temperature-stressed lactobacillus acetotolerans strain 2011-8. | lactic acid bacteria (lab) are the most common beer-spoilage bacteria, regardless of beer type, and therefore pose significant problems for the brewing industry. the aim of this study was to investigate the viable, but putatively non-culturable (vpnc) state of the hard-to-culture beer-spoilage species, lactobacillus acetotolerans. upon prolonged contact with degassed beer, l. acetotolerans was found to show decreased culturability. after 17 subcultures in beer, 100-μl aliquots of the culture wer ... | 2015 | 26001377 |
| spatial distribution of bacterial communities and related biochemical properties in luzhou-flavor liquor-fermented grains. | grain fermenting with separate layers in a fermentation pit is the typical and experiential brewing technology for chinese luzhou-flavor liquor. however, it is still unclear to what extent the bacterial communities in the different layers of fermented grains (fg) effects the liquor's quality. in this study, the spatial distributions of bacterial communities in luzhou-flavor liquor fg (top, middle, and bottom layers) from 2 distinctive factories (jiannanchun and fenggu) were investigated using cu ... | 2014 | 25393984 |