| 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 |
| growth and survival of listeria monocytogenes in vacuum-packaged ground beef inoculated with lactobacillus alimentarius floracarn l-2. | a culture of the psychotrophic strain floracarn l-2 of lactobacillus alimentarius was added to ground beef (ph 5.4) inoculated with two isolates of listeria monocytogenes able to grow in refrigerated ground beef. the ground beef was vacuum-packaged and stored for 9 weeks at 4 degrees c. populations of inoculated l. monocytogenes initially were 6.3 to 6.4 log10 cfu/g and increased to 7.4 log10 cfu/g in ground beef with no added lactobacilli. addition of l. alimentarius l-2 or its antibiotic-resis ... | 1998 | 9709226 |
| lactobacillus paralimentarius sp. nov., isolated from sourdough. | six strains of lactic acid bacteria isolated from sourdough were characterized taxonomically. they were gram-positive, catalase-negative, facultatively anaerobic rods that did not produce gas from glucose. morphological and physiological data indicated that the strains belong to the genus lactobacillus and they were similar to lactobacillus alimentarius in phenotypic characteristics. these strains shared the same phenotypic characteristics and exhibited intragroup dna homology values of over 89. ... | 1999 | 10555326 |
| arabinose fermentation by lactobacillus plantarum in sourdough with added pentosans and alphaalpha-l-arabinofuranosidase: a tool to increase the production of acetic acid. | sixty-five strains of obligately and facultatively heterofermentative sourdough lactic acid bacteria were screened for their capacity to grow optimally in the presence of arabinose, ribose and xylose as carbon sources. lactobacillus alimentarius 15f, lact. brevis 10a, lact. fermentum 1f and lact. plantarum 20b showed higher growth rate, cell yield, acidification rate and production of acetic acid when some pentoses instead of maltose were added to the sdb medium. lactobacillus plantarum 20b used ... | 2000 | 10736001 |
| adaptation of lactobacillus alimentarius to environmental stresses. | lactobacillus alimentarius bj33 has been tested for its biopreservative capacities to improve quality and safety in many meat products. the combination of different preservatives such as nacl, glucono-delta-lactone and citric acid with this protective culture during the manufacture of sausages represent an interesting alternative to control microbial spoilage and to extend product shelf life. the use of these preservatives may also limit the growth of l. alimentarius. in this study, the subletha ... | 2000 | 10791752 |
| lactobacillus kimchii sp. nov., a new species from kimchi. | a bacteriocin-producing lactic acid bacterium, which was isolated from the korean fermented-vegetable food kimchi, was subjected to a polyphasic taxonomic study using phenotypic characterization and phylogenetic and genetic methods. this organism (mt-1077t) has phenotypic properties that are consistent with the description characterizing the genus lactobacillus. phylogenetic analysis based on 16s rdna sequences showed clearly that strain mt-1077t is a member of the genus lactobacillus. the close ... | 2000 | 11034488 |
| lactobacillus alimentarius: a specific spoilage organism in marinated herring. | spoilage characterised by bulging of lids and gas formation affected various product lots of different marinated herring types. microbiological analyses resulted in growth on mrs and rogosa sl agar. altogether, 206 randomly selected colonies from two unspoiled and ten spoiled samples were characterised using phenotypical key tests and a 16 + 23s rrna gene-based rflp identification database. l. alimentarius was found to be the specific spoilage organism in all samples. all isolates obtained from ... | 2001 | 11294357 |
| proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance. | sourdough lactic acid bacteria were preliminarily screened for proteolytic activity by using a digest of albumin and globulin polypeptides as a substrate. based on their hydrolysis profile patterns, lactobacillus alimentarius 15m, lactobacillus brevis 14g, lactobacillus sanfranciscensis 7a, and lactobacillus hilgardii 51b were selected and used in sourdough fermentation. a fractionated method of protein extraction and subsequent two-dimensional electrophoresis were used to estimate proteolysis i ... | 2002 | 11823200 |
| bacteriocin-producing lactobacillus sake as starter culture in dry sausages. | one hundred and fifty-two strains of lactobacillus spp and micrococcus spp, isolated from dry sausages, were screened for inhibitory activity. two of the strains assayed of the genus lactobacillus showed bactericidal activity. they were able to inhibit listeria monocytogenes, listeria seeligeri, listeria innocua, lactobacillus alimentarius and lactobacillus bavaricus. the strains of escherichia coli, salmonella bradford and salmonella newlands, staphylococcus aureus, bacillus cereus, pseudomonas ... | 2002 | 11837390 |
| fermentation and microflora of plaa-som, a thai fermented fish product prepared with different salt concentrations. | plaa-som is a thai fermented fish product prepared from snakehead fish, salt, palm syrup and sometimes roasted rice. we studied the effects of different salt concentrations on decrease in ph and on microflora composition during fermentation. two low-salt batches were prepared, containing 6% and 7% salt (w/w) as well as two high-salt batches, containing 9% and 11% salt. ph decreased rapidly from 6 to 4.5 in low-salt batches, whereas in high-salt batches, a slow or no decrease in ph was found. lac ... | 2002 | 11883675 |
| antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model. | the inhibitory effect of microgard 100, microgard 300, nisin, alta 2002, perlac 1902, sodium lactate and essential oil of mustard on microorganisms experimentally inoculated was screened in an acidified chicken meat model (ph = 5.0) and stored for 2 weeks at a none restrictive growth temperature of 22 degrees c. all antimicrobials tested were used at the highest concentration recommended by their manufacturer. sausage batter made with mechanically deboned chicken was inoculated with a mixed cult ... | 2002 | 12227640 |
| molecular analysis of sourdough reveals lactobacillus mindensis sp. nov. | genotypic fingerprinting to analyse the bacterial flora of an industrial sourdough revealed a coherent group of strains which could not be associated with a valid species. comparative 16s rdna sequence analysis showed that these strains formed a homogeneous cluster distinct from their closest relatives, lactobacillus farciminis, lactobacillus alimentarius and lactobacillus kimchii. to characterize them further, physiological (sugar fermentation, formation of dl-lactate, hydrolysis of arginine, g ... | 2003 | 12656145 |
| lactobacillus versmoldensis sp. nov., isolated from raw fermented sausage. | lactobacillus versmoldensis sp. nov. (ku-3t) was isolated from raw fermented sausages. the new species was present in high numbers, and frequently dominated the lactic acid bacteria (lab) populations of the products. 16s rdna sequence data revealed that the isolates are closely related to the species lactobacillus kimchii dsm 13961t, lactobacillus paralimentarius dsm 13238t, lactobacillus alimentarius dsm 20249t and lactobacillus farciminis dsm 20184t. dna-dna reassociation data, however, clearl ... | 2003 | 12710620 |
| identification of lactobacillus alimentarius and lactobacillus farciminis with 16s-23s rdna intergenic spacer region polymorphism and pcr amplification using species-specific oligonucleotide. | the restriction fragment length polymorphism (rflp) method was used to differentiate lactobacillus species having closely related identities in the 16s-23s rdna intergenic spacer region (isr). species-specific primers for lact. farciminis and lact. alimentarius were designed and allowed rapid identification of these species. | 2003 | 14632993 |
| production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation. | the ability of lactic acid bacteria (lab) to produce phenyllactic (pla) and 4-hydroxy-phenyllactic (oh-pla) acids, metabolites involved in food quality and preservation, has been evaluated by hplc analysis in 29 lab strains belonging to 12 species widely used in the production of fermented foods. metabolite production was demonstrated for all strains of the species lactobacillus plantarum, lactobacillus alimentarius, lactobacillus rhamnosus, lactobacillus sanfranciscensis, lactobacillus hilgardi ... | 2004 | 15063498 |
| bacterial population in traditional sourdough evaluated by molecular methods. | to study the microbial communities in artisanal sourdoughs, manufactured by traditional procedure in different areas of sicily, and to evaluate the lactic acid bacteria (lab) population by classical and culture-independent approaches. | 2005 | 16033455 |
| identification of potential probiotic starter cultures for scandinavian-type fermented sausages. | potential probiotic cultures suitable as starter cultures for the scandinavian-type fermented sausages were identified among strains well-adapted to fermented meats as well as strains originating from a culture collection. from 15 different fermented meat products, 22 strains were isolated as dominant non-starter lactic acid bacteria (nslab). the isolates were identified by rapd, api and sequence analysis of 16s rrna and showed to be five strains of lactobacillus sakei, five strains of lactobaci ... | 2005 | 16076509 |
| lactobacillus nantensis sp. nov., isolated from french wheat sourdough. | a polyphasic taxonomic study of the bacterial flora isolated from traditional french wheat sourdough, using phenotypic characterization and phylogenetic as well as genetic methods, revealed a consistent group of isolates that could not be assigned to any recognized species. these results were confirmed by randomly amplified polymorphic dna and amplified fragment length polymorphism fingerprinting analyses. cells were gram-positive, homofermentative rods. comparative 16s rrna gene sequence analys ... | 2006 | 16514032 |
| lactobacillus tucceti sp. nov., a new lactic acid bacterium isolated from sausage. | following the application of several molecular techniques strain r 19c, isolated from sausage by reuter in 1970 and deposited at the dsmz as lactobacillus sp., has been identified as pertaining to a new species. it showed singular isr-ddei and isr-haeiii profiles that allowed its differentiation from 68 lactic acid bacteria reference strains analyzed. phylogenetic analysis based on 16s rrna gene sequences places this strain in the genus lactobacillus within the lactobacillus alimentarius group. ... | 2006 | 16824960 |
| microbiological characteristics of "androlla", a spanish traditional pork sausage. | counts of total aerobic mesophilic microflora, lactic acid bacteria, salt-tolerant microflora, enterobacteriaceae, enterococci, moulds and yeasts, and staphylococci, and some physico-chemical parameters (total solids, nacl and nitrate contents and ph and aw values) were determined in 20 units of "androlla", a traditional dry-fermented sausage made in the nw of spain. in general, high counts of all the investigated microbial groups were observed, with average values of 8.99 +/- 0.46 log cfu/g for ... | 2007 | 16943094 |
| dominant lactic acid bacteria and their technological properties isolated from the himalayan ethnic fermented milk products. | ethnic people of the himalayan regions of india, nepal, bhutan and china consume a variety of indigenous fermented milk products made from cows milk as well as yaks milk. these lesser-known ethnic fermented foods are dahi, mohi, chhurpi, somar, philu and shyow. the population of lactic acid bacteria (lab) ranged from 10(7) to 10(8) cfu/g in these himalayan milk products. a total of 128 isolates of lab were isolated from 58 samples of ethnic fermented milk products collected from different places ... | 2007 | 17562218 |
| lactobacillus bobalius sp. nov., a lactic acid bacterium isolated from spanish bobal grape must. | a lactobacillus strain, designated 203(t), previously isolated from bobal grape must was characterized phylogenetically, genotypically and phenotypically in order to establish whether it represents a novel species. on the basis of the 16s rrna gene sequence, strain 203(t) was shown to belong to the genus lactobacillus, falling within the lactobacillus alimentarius-lactobacillus farciminis group and being closely related to the type strains of l. alimentarius, lactobacillus kimchii and lactobacil ... | 2008 | 19060043 |
| lactobacillus nodensis sp. nov., isolated from rice bran. | gram-positive, rod-shaped, non-motile lactic acid bacteria, strains iz4b-1t, iz4b-2 and iz4c-1, were isolated in an attempt to study the composition of the lactobacillus flora of japanese pickles. analysis of their 16s rrna gene sequences revealed that the strains clustered in the lactobacillus alimentarius group, and comparatively high similarities were shown to 'lactobacillus tucceti' cect 5920 (97.0 %), lactobacillus versmoldensis ku-3t (96.4 %) and lactobacillus nantensis lp33t (94.4 %). dna ... | 2009 | 19126729 |
| polyphasic taxonomic studies of lactic acid bacteria associated with tunisian fermented meat based on the heterogeneity of the 16s-23s rrna gene intergenic spacer region. | the objective of this work was to investigate the structure and diversity of lactic acid bacteria (lab) communities in traditionally fermented meat collected from different areas of tunisia. a polyphasic study, which involves phenotypic tests and ribosomal dna-based techniques, was used to identify gram-positive and catalase-negative isolates. pcr amplification of the 16s-23s rdna isr of 102 isolates and other reference lab strains gave (1) one type of rrn operon (m-isr) for lactococci, (2) two ... | 2009 | 19669730 |
| probiotic administration effect on fecal mutagenicity and microflora in the goat's gut. | the application of potentially beneficial microorganisms to increase host defense is a new trend to increase health benefits. in this paper the first specific host probiotics for goats from a mixture isolated from healthy animals (lactobacillus reuteri ddl 19, lactobacillus alimentarius ddl 48, enterococcus faecium dde 39 and bifidobacterium bifidum ddba) was assayed. the effect of probiotic oral administration on goats' weight, gut microbiota, as well as on the production of mutagen compounds a ... | 2010 | 20598940 |
| effect of protective cultures and packaging film permeability on shelf-life of sliced vacuum-packed cooked ham. | cooked ham produced with lactobacillus alimentarius and staphylococcus xylosus as protective cultures, and control ham were sliced, vacuum-packed in pouches with oxygen transmission rates (otr) of 360 and 77 cm(3)/m(2)/24 hr/atm, and stored at 4 °c in the dark. the addition of protective cultures increased (p < 0.05) lactic acid bacteria and micrococci and staphylococci counts in the meats. after cooking, the population of lactic acid bacteria was higher (p < 0.05) in hams produced with l. alime ... | 1996 | 22060780 |
| Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk. | In this study, the culture-dependent and culture-independent molecular methods were used for the identification of lactic acid bacteria (LAB) in sucuk a Turkish fermented dry sausage. On the one hand, the PCR-DGGE method targetting the V1 and V3 regions of 16S DNA was applied to DNA that was directly extracted from sucuk samples. On the other hand, rep-PCR fingerprinting was performed for the primary differentiation and grouping of the isolates, and the results were confirmed by sequencing of th ... | 2011 | 22209604 |
| changes in fatty acids and microbial populations of pork inoculated with two biopreservative strains. | meat surface fermentation has been reported as an efficient method to reduce undesirable microbial population of this food commodity in tropical areas with high ambient temperatures and humidity. however, in order to efficiently apply this method, growth of biopreservative strains and changes in the meat substrate should be studied. changes in long-chain fatty acids as well as ph and microbial growth (lactic acid bacteria and enterobacteria) were studied in pork inoculated with two biopreservati ... | 2004 | 22061010 |
| microbiological characterization of traditional dough fermentation starter (jiaozi) for steamed bread making by culture-dependent and culture-independent methods. | in this study, the microbial composition of two types of jiaozi (a dough fermentation starter in making steamed bread) was investigated using both culture-dependent and culture-independent (pcr-dgge) methods. the numbers of the cultivable bacteria on mrs at 30°c and yeast on ypd at 28°c in the maize flour jiaozi (mfj) were 9.21±0.16 log cfu/g and 9.18±0.05 log cfu/g, respectively, which were higher than that in the rice flour jiaozi (rfj) (p<0.05). a total of 140 bacteria and 124 yeasts were iso ... | 2016 | 27351835 |
| probiotic administration modifies the milk fatty acid profile, intestinal morphology, and intestinal fatty acid profile of goats. | the effect of a mixture of potentially probiotic bacteria (mppb; lactobacillus reuteri ddl 19, lactobacillus alimentarius ddl 48, enterococcus faecium dde 39, and bifidobacterium bifidum strains) on the milk fatty acid (fa) profile, with emphasis on cis-9,trans-11 conjugated linoleic acid (cla) in the middle stage of goat lactation, was determined. in addition, the effects of mppb feeding on the fa profile in intestinal content and intestinal morphology in weaned goats were analyzed. the probiot ... | 2015 | 25465559 |
| potential of goat probiotic to bind mutagens. | the mutagen binding ability of the goat probiotics (lactobacillus reuteri ddl 19, lactobacillus alimentarius ddl 48, enterococcus faecium dde 39, and bifidobacterium bifidum ddba) was evaluated. the oral administration of these probiotics reduced fecal mutagens and intestinal cancer markers in goats. secondly, the effects of probiotics against the mutagenesis induced by sodium azide (sa), and benzopyrene (b[α]p) by performing the modified ames test using salmonella typhimurium ta 100 was investi ... | 2014 | 24785349 |
| identification and characterization of lactic acid bacteria isolated from traditional pickles in sichuan, china. | the pickle, a traditional fermented vegetable product, is popular in sichuan province of china. the objective of this study was to investigate the diversity of dominant lactic acid bacteria (lab) in pickles by analyzing 36 samples collected from 6 different regions in sichuan province. the lab counts in these samples varied from 3.90 to 8.40 log cfu ml(-1). in total, 185 presumptive lab with gram-positive and catalase-negative properties were obtained from these samples using mrs agar, and those ... | 2012 | 22878734 |
| microbial diversity of type i sourdoughs prepared and back-slopped with wholemeal and refined soft (triticum aestivum) wheat flours. | the fermentation of type i sourdough was studied for 20 d with daily back-slopping under laboratory and artisan bakery conditions using 1 wholemeal and 2 refined soft wheat (triticum aestivum) flours. the sourdough bacterial and yeast diversity and dynamics were investigated by plate counting and a combination of culture-dependent and culture-independent pcr-dgge approach. the ph, total titrable acidity, and concentration of key organic acids (phytic, lactic, and acetic) were measured. three flo ... | 2016 | 27332783 |
| lactobacillus alimentarius sp. nov., nom rev. and lactobacillus farciminis sp. nov., nom. rev. | in 1970 two new species within the so-called subgenus "streptobacterium" orla-jensen of the genus lactobacillus were described (reuter, 1970). they were named l. alimentarius with the type strain "r 13" (dsm 20249) and l. farciminis with the type strain "rv 4na" (dsm 20184). since these two names have so far not been included in the "approved lists of bacterial names" (skerman et al., 1980) they are revived for the same organisms with the same type strains. | 1983 | 23194598 |
| lactobacillus insicii sp. nov., isolated from fermented raw meat. | the analysis of the bacterial microbiota of retain samples of pork salami revealed an isolate (strain tmw 1.2011t) that could neither be assigned to typical genera of starter organisms nor to any other known meat-associated species. cells were gram-stain-positive, short, straight rods occurring singly, in pairs or short chains. phylogenetic analysis of the 16s rrna gene sequence and specific phenotypic characteristics showed that strain tmw 1.2011t belonged to the phylogenetic lactobacillus alim ... | 2016 | 26486967 |
| impact of thistle rennet from carlina acanthifolia all. subsp. acanthifolia on bacterial diversity and dynamics of a specialty italian raw ewes' milk cheese. | caciofiore della sibilla is an italian specialty soft cheese manufactured with sopravissana raw ewes' milk and thistle rennet prepared with young fresh leaves and stems of carlina acanthifolia all. subsp. acanthifolia, according to an ancient tradition deeply rooted in the territory of origin (mountainous hinterland of the marche region, central italy). in this study, the impact of thistle rennet on the bacterial dynamics and diversity of caciofiore della sibilla cheese was investigated by apply ... | 2017 | 28558331 |