| [amino acid sequence of the aspartic acid-containing murein from lactobacillus coryniformis and lactobacillus cellobinosus]. | | 1967 | 4385823 |
| characterization of lactobacillus coryniformis dsm 20001t surface protein cpf mediating coaggregation with and aggregation among pathogens. | phenotypic characterization of aggregation phenotypes of lactobacillus coryniformis revealed that strain dsm 20001t coaggregated with escherichia coli k88, campylobacter coli, and campylobacter jejuni but not with other human pathogens. in addition, cells of these pathogens aggregated in the presence of the spent culture supernatant (scs) of strain dsm 20001t. cells of e. coli k88 remained viable in the coaggregates and aggregates for up to 24 h. both coaggregation and aggregation (co/aggregatio ... | 2004 | 15574903 |
| random amplified polymorphic dna-pcr based cloning of markers to identify the beer-spoilage strains of lactobacillus brevis, pediococcus damnosus, lactobacillus collinoides and lactobacillus coryniformis. | beer-spoilage ability of lactic acid bacteria such as lactobacillus brevis is a strain-dependent phenomenon in which the mechanism has not yet been completely clarified. in order to systematically identify genes that contribute to beer-spoilage, large-scale random amplified polymorphic dna (rapd)-based cloning methods was carried out. | 2005 | 15836491 |
| characterization of a reuterin-producing lactobacillus coryniformis strain isolated from a goat's milk cheese. | lactobacillus coryniformis cect 5711, a strain isolated from a goat's milk cheese, displayed a broad-spectrum antimicrobial activity; as a consequence, its ability to produce the antagonistic compounds associated to lactic acid bacteria, including bacteriocins, hydrogen peroxide, lactic acid, acetic acid, and reuterin (3-hydroxypropionaldehyde, 3-hpa) was investigated. production of bacteriocins or hydrogen peroxide by this strain could not be detected. however, in addition to lactic acid and ac ... | 2005 | 15975679 |
| oral administration of two probiotic strains, lactobacillus gasseri cect5714 and lactobacillus coryniformis cect5711, enhances the intestinal function of healthy adults. | modifications in gastrointestinal parameters, intestinal colonization and tolerance are some of the main goals claimed for probiotics. however, although healthy people are the common target for these new functional food products, the number of clinical trials analysing the effects of probiotics in gastrointestinal parameters of healthy subjects is very scarce. a randomized, double blind, placebo-controlled human clinical trial involving 30 healthy adults was performed to investigate the effect o ... | 2006 | 16271414 |
| lactobacillus rennini sp. nov., isolated from rennin and associated with cheese spoilage. | two bacterial strains, dsm 20253t and dsm 20254, isolated from rennin and regarded as causing cheese spoilage, were deposited in the dsmz as lactobacillus sp. by j. stadhouders. the strains show 99.9% 16s rrna gene sequence similarity and have less than 94.3% similarity with any other species of the genus. lactobacillus coryniformis is their closest phylogenetic neighbour. dna-dna hybridization experiments confirmed that the two strains are members of the same species with separate status within ... | 2006 | 16449456 |
| antimicrobial potential of four lactobacillus strains isolated from breast milk. | the antimicrobial potential of four lactobacilli (lactobacillus salivarius cect5713, lactobacillus gasseri cect5714, l. gasseri cect5715 and lactobacillus fermentum cect5716), isolated from fresh human breast milk, was evaluated in this study and compared with lactobacillus coryniformis cect5711, a reuterin-producing strain isolated from an artisan goat's cheese. | 2006 | 16834593 |
| safety assessment of two probiotic strains, lactobacillus coryniformis cect5711 and lactobacillus gasseri cect5714. | the object of the present study was to evaluate the oral toxicity of the recently isolated probiotic bacteria lactobacillus coryniformis cect5711 and lactobacillus gasseri cect5714. | 2007 | 17584463 |
| dna fingerprinting of lactic acid bacteria in sauerkraut fermentations. | previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, leuconostoc mesenteroides, lactobacillus plantarum, pediococcus pentosaceus, and lactobacillus brevis, were the primary microorganisms in these fermentations. in this study, 686 isolates were collected from four commercial fermentations and analyzed by dna fingerprinting. the results indicate that the species of lact ... | 2007 | 17921264 |
| microflora of feta cheese from four greek manufacturers. | the components of the microflora of four feta cheeses, produced by different greek manufacturers, were determined by culture dependent and independent techniques. isolates from microbiological media were first grouped by polymerase chain reaction-denaturing gradient gel electrophoresis (pcr-dgge) and then representatives of each dgge group were sequenced for identification purposes. dna and rna, extracted directly from the cheese, were subjected to pcr-dgge. moreover, feta cheeses were subjected ... | 2008 | 18555549 |
| a probiotic dairy product containing l. gasseri cect5714 and l. coryniformis cect5711 induces immunological changes in children suffering from allergy. | the increase in the prevalence of allergic diseases in children has been attributed to an unbalanced immune response probably due to environmental factors. the immunoregulatory properties of probiotic bacteria could balance the disequilibrium in the immune response causing the allergic response. the aim of this study was to evaluate the immunological effects of the consumption of a dairy product containing two probiotic strains in children suffering from allergy. a double-blinded, randomized, co ... | 2009 | 19594864 |
| differential effects of polymers pvp90 and ficoll400 on storage stability and viability of lactobacillus coryniformis si3 freeze-dried in sucrose. | to investigate the effect of freeze-dried lactobacillus coryniformis si3 on storage stability by adding polymers to sucrose-based formulations and to examine the relationship between amorphous matrix stability and cell viability. | 2010 | 19735322 |
| identification of lactic acid bacteria involved in the spoilage of pasteurized "foie gras" products. | the spoiling microflora of a re-packaged french "foie gras" product was studied. a total of 54 isolates, originating from two different factories, were identified using phenotypical and molecular methods (partial 16s rdna sequencing). weissella viridescens was the main species detected in the products from factory 1 (64% of the isolates). these products had a low lactic acid concentration and were considered as non-spoiled. the microflora of factory 2 was dominated mainly by the genus lactobacil ... | 2010 | 20416816 |
| short communication: antiproliferative effect of wild lactobacillus strains isolated from fermented foods on ht-29 cells. | in vitro studies, animal models, epidemiology, and human intervention studies provide evidence that some lactic acid bacteria can reduce the risk of certain cancers. in this study, heat-killed bacterial cells, genomic dna, and cell wall of 7 wild lactobacillus strains isolated from traditional fermented foods in western china were tested in vitro for cytotoxicity on colonic cancer cell line ht-29 by using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (mtt) assay. the heat-killed b ... | 2010 | 20494143 |
| genome sequence of lactobacillus coryniformis subsp. coryniformis kctc 3167. | lactobacillus coryniformis subsp. coryniformis is known to be present during the manufacturing process of kimchi, the best-known traditional korean dish. here, we present the draft genome sequence of lactobacillus coryniformis subsp. coryniformis type strain kctc 3167 (2,964,752 bp, with a g+c content of 42.8%), which consists of 55 scaffolds. | 2010 | 21148735 |
| continuous d-lactic acid production by a novel thermotolerant lactobacillus delbrueckii subsp. lactis qu 41. | we isolated and characterized a d-lactic acid-producing lactic acid bacterium (d-lab), identified as lactobacillus delbrueckii subsp. lactis qu 41. when compared to lactobacillus coryniformis subsp. torquens jcm 1166 (t) and l. delbrueckii subsp. lactis jcm 1248 (t), which are also known as d-lab, the qu 41 strain exhibited a high thermotolerance and produced d-lactic acid at temperatures of 50 °c and higher. in order to optimize the culture conditions of the qu 41 strain, we examined the effect ... | 2010 | 21165615 |
| Characterization of tetracycline resistance lactobacilli isolated from swine intestines at western area of Taiwan. | To investigate the frequency of tetracycline resistance (Tet-R) lactobacilli in pig intestines, a total of 256 pig colons were analyzed and found to contain typical colonies of Tet-R lactic acid bacteria in every sample, ranging from 3.2 × 10(3) to 6.6 × 10(5) CFU/cm(2). From these samples, a total of 159 isolates of Tet-R lactobacilli were obtained and identified as belonging to 11 species, including Lactobacillus reuteri, Lactobacillus amylovorus, Lactobacillus salivarius, Lactobacillus planta ... | 2011 | 21906691 |
| isolation and molecular identification of lactic acid bacteria and bifidobacterium spp. from faeces of the blue-fronted amazon parrot in brazil. | in brazil, the blue-fronted amazon parrot (amazona aestiva) is a common pet. the faecal microbiota of these birds include a wide variety of bacterial species, the majority of which belong to the gram-positive lactic acid bacteria (lab) clade. the aim of this study was to investigate differences in the diversity and abundance of lab and bifidobacterium spp. in the cloacae between wild and captive birds and to select, identify and characterise lab for consideration as a parrot probiotic. cloacal s ... | 2014 | 25062609 |
| prebiotic effects of bovine lactoferrin on specific probiotic bacteria. | bovine lactoferrin (blf) is a natural iron-binding protein and it has been suggested to be a prebiotic agent, but this finding remains inconclusive. this study explores the prebiotic potential of blf in 14 probiotics. initially, blf (1-32 mg/ml) treatment showed occasional and slight prebiotic activity in several probiotics only during the late experimental period (48, 78 h) at 37 °c. we subsequently supposed that blf exerts stronger prebiotic effects when probiotic growth has been temperately r ... | 2017 | 28185076 |
| monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation. | the present work was carried out to retrieve the origin of lactic acid bacteria (lab) in sourdough. to this purpose, wheat lab were monitored from ear harvest until the first step of fermentation for sourdough development. the influence of the geographical area and variety on lab species/strain composition was also determined. the ears of four triticum durum varieties (duilio, iride, saragolla and simeto) were collected from several fields located within the palermo province (sicily, italy) and ... | 2017 | 27889157 |
| production of lactate and acetate by lactobacillus coryniformis subsp. torquens dsm 20004(t) in comparison with lactobacillus amylovorus dsm 20531(t). | lactobacillus coryniformis subsp. torquens dsm20004(t) is a d-lactate producer, with a portion of the d-lactate higher than 99.9% of total lactic acid produced. acetate was identified as the second end-product that appeared at the end of the exponential growth phase in mrs medium when glucose concentration dropped to 38.41mm (6.92g/l). the acetate production was prolonged to the stationary phase, while the concentration of d-lactate remained constant. other end-products were not identified by hp ... | 2015 | 25617683 |
| antimicrobial potential for the combination of bovine lactoferrin or its hydrolysate with lactoferrin-resistant probiotics against foodborne pathogens. | previous reports have shown that several probiotic strains can resist the antibacterial activity of bovine lactoferrin (blf), but the results are inconsistent. moreover, a portion of orally administered apo-blf is digested in vivo by pepsin to yield blf hydrolysate, which produces stronger antibacterial activity than that observed with apo-blf. however, whether blf hydrolysate affects the growth of probiotic strains is unclear. therefore, various probiotic strains in taiwan were collected and ev ... | 2013 | 23332852 |
| unpasteurised commercial boza as a source of microbial diversity. | boza is a cereal-based fermented beverage widely consumed in many countries of the balkans. the aim of this study was to investigate the microbiota of three bulgarian boza samples through a combination of culture-dependent and -independent methods with the long-term objective of formulating a multi-strain starter culture specifically destined for the manufacture of new cereal-based drinks. the isolation campaign for lactic acid bacteria (lab) allowed the identification of lactobacillus parabuchn ... | 2015 | 25437059 |
| genotypic and phenotypic characterization of lactic acid bacteria isolated from italian ryegrass silage. | twenty-three lactic acid bacteria (lab) isolated from three cultivars (akiaoba, nagahahikari and tachiwase) of italian ryegrass (lolium multiflorum lam.) silage were precisely characterized by a combination of phenotypic tests, genotypic 16s ribosomal dna sequencing and rapid pcr-based analyses, focusing on their useful phenotypes for silage preparation as inoculants. we successfully identified both at the species and subspecies levels: phenotypically novel lactococcus lactis subsp. lactis, lact ... | 2011 | 22339691 |
| a case study on stress preconditioning of a lactobacillus strain prior to freeze-drying. | freeze-drying of bacterial cells with retained viability and activity after storage requires appropriate formulation, i.e. mixing of physiologically adapted cell populations with suitable protective agents, and control of the freeze-drying process. product manufacturing may alter the clinical effects of probiotics and it is essential to identify and understand possible factor co-dependencies during manufacturing. the physical solid-state behavior of the formulation and the freeze-drying paramete ... | 2012 | 22266474 |
| microbiological and chemical characterisation of ting, a sorghum-based sourdough product from botswana. | ting is a fermented sorghum product of botswana which is used to prepare porridges of different consistencies. this study aimed to characterise ting with respect to fermentation microbiota and metabolite composition, and to develop starter cultures for ting fermentation. the ph values of 10 ting samples from botswana ranged between 3.5 and 4.0 and cell counts ranged between 1.2×10(8) and 1.2×10(10)cfu/g lactic acid bacteria. yeast cell counts were below 10(5)cfu/g in all samples and enterobacter ... | 2011 | 21862164 |
| diversity of bacterial population of table olives assessed by pcr-dgge analysis. | nocellara etnea and geracese table olives are produced according to traditional process, in which lactic acid bacteria (lab) and yeasts are the dominant microorganisms. with the aim to evaluate the effect of selected starter cultures on dynamics of bacterial population during fermentation and on growth/survival of listeria spp. artificially inoculated into the olive brine, a polyphasic approach based on the combination of culturing and pcr-dgge analysis was applied. plating results showed a diff ... | 2012 | 22850378 |
| antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria. | phenolic acids (benzoic, phenylacetic and phenylpropionic acids) are the most abundant phenolic structures found in fecal water. as an approach towards the exploration of their action in the gut, this paper reports the antimicrobial activity of thirteen phenolic acids towards escherichia coli, lactobacillus spp., staphylococcus aureus, pseudomonas aeruginosa and candida albicans. the growth of e. coli atcc 25922 was inhibited by only four of the phenolic acids tested at a concentration of 1000 m ... | 2010 | 20451604 |
| probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain lactobacillus paracasei impc2.1 in an industrial plant. | this study reports the dynamics of microbial populations adhering on the surface of debittered green olives cv. bella di cerignola in fermentation sets inoculated with the probiotic strain lactobacillus paracasei impc2.1 in different brining conditions (4% and 8% (w/v) nacl) at room temperature and 4 degrees c. the probiotic strain successfully colonized the olive surface dominating the natural lab population and decreasing the ph of brines to <or=5.0 after 30 days until the end of fermentation. ... | 2010 | 20226556 |
| production of 3-hydroxypropionaldehyde in silage inoculated with lactobacillus coryniformis plus glycerol. | we examined the production of an antimicrobial component, 3-hydroxypropionaldehyde (3-hpa), in laboratory-scale silage inoculated with lactobacillus coryniformis strain 394, which ferments glycerol to 3-hpa. a modified colorimetric method that used an naoh-treated blank and determined the absorption spectrum of the samples was employed to detect a 3-hpa-like component (hlc) that was assumed to be 3-hpa. inoculation with lb. coryniformis 394 plus glycerol in ensiling produced hlc at 10-460 ppm an ... | 2009 | 19584558 |
| microbial dynamics of castelmagno pdo, a traditional italian cheese, with a focus on lactic acid bacteria ecology. | the dynamics of dominant microflora throughout the manufacture and ripening processes were evaluated in three batches of traditional castelmagno pdo cheese. milk, curd and cheese samples, at different stages during cheesemaking, were collected and subjected to culture-dependent and -independent analysis. traditional plating and genetic identification of lactic acid bacteria (lab) isolates, and pcr-dgge analysis of v1 region of 16s rrna gene were carried out. the collected samples were also monit ... | 2008 | 18272246 |
| impact of fermentation ph and temperature on freeze-drying survival and membrane lipid composition of lactobacillus coryniformis si3. | during the industrial stabilization process, lactic acid bacteria are subjected to several stressful conditions. tolerance to dehydration differs among lactic acid bacteria and the determining factors remain largely unknown. lactobacillus coryniformis si3 prevents spoilage by mold due to production of acids and specific antifungal compounds. this strain could be added as a biopreservative in feed systems, e.g. silage. we studied the survival of lb. coryniformis si3 after freeze-drying in a 10% s ... | 2008 | 18057973 |
| [beneficial effects of consumption of a dairy product containing two probiotic strains, lactobacillus coryniformis cect5711 and lactobacillus gasseri cect5714 in healthy children]. | in the last decades there has been an increasing interest in the manipulation of intestinal microbiota with probiotics for the prevention and treatment of certain paediatric diseases. in addition, it has been suggested that probiotics could play a role in the development of immune system. recent studies suggest that the administration of two probiotic strains, lactobacillus coryniformis cect5711 and lactobacillus gasseri cect5714 improves intestinal function of healthy adults and enhances the im ... | 2007 | 17650892 |
| evaluation of the fermentation potential of pulp mill residue to produce d(-)-lactic acid by separate hydrolysis and fermentation using lactobacillus coryniformis subsp. torquens. | lactic acid is widely used in chemical, pharmaceutical, cosmetic, and food industries, besides it is the building block to produce polylactic acid, which is a sustainable alternative biopolymer to synthetic plastic due to its biodegradability. aiming at producing an optically pure isomer, the present work evaluated the potential of pulp mill residue as feedstock to produce d(-)-lactic acid by a strain of the bacterium lactobacillus coryniformis subsp. torquens using separate hydrolysis and ferme ... | 2016 | 27424161 |
| dietary deprivation of fermented foods causes a fall in innate immune response. lactic acid bacteria can counteract the immunological effect of this deprivation. | extrinsic factors such as maternal microbiota, bacterial load of the environment, diet and medication modulate the intestinal microbiota. maturation and function of the immune system is influenced by established gut microbiota. in this work we describe the immunological effects of the dietary deprivation of fermented foods of healthy volunteers. significant decreases in faecal lactobacillus and total aerobes counts and concentration of short chain fatty acids were observed following deprivation ... | 2006 | 16987435 |
| cloning and characterization of a beta-galactosidase encoding region in lactobacillus coryniformis cect 5711. | a chromosomal dna fragment of 7.8 kb from lactobacillus coryniformis cect 5711 was cloned in escherichia coli k-12 and was found to express a functional beta-galactosidase. nucleotide sequence analysis showed that this fragment contained two partially overlapping genes, the lacl (1,881 bp) and the lacm (960 bp), that encode the subunits of a heterodimeric beta-galactosidase, with estimated molecular masses of 72,129 and 35,233 da, respectively. other three incomplete open reading frames showing ... | 2006 | 16820950 |
| freeze-drying of lactobacillus coryniformis si3--effects of sucrose concentration, cell density, and freezing rate on cell survival and thermophysical properties. | freeze-drying is commonly used to stabilize lactic acid bacteria. many factors have been reported to influence freeze-drying survival, including bacterial species, cell density, lyoprotectant, freezing rate, and other process parameters. lactobacillus coryniformis si3 has broad antifungal activity and a potential use as a food and feed biopreservative. this strain is considered more stress sensitive, with a low freeze-drying survival, compared to other commercialized antifungal lactic acid bacte ... | 2006 | 16756971 |
| the consumption of two new probiotic strains, lactobacillus gasseri cect 5714 and lactobacillus coryniformis cect 5711, boosts the immune system of healthy humans. | orally ingested probiotic bacteria are able to modulate the immune system. however, differences exist in the immunomodulatory effects of different probiotic strains. moreover, different regulatory effects, which depend on the health status of the consumer, have been identified. this work describes a randomized, double-blind, placebo-controlled human clinical trial to investigate the immune effects on healthy people of a fermented product containing two new probiotic strains, lactobacillus gasser ... | 2006 | 16636989 |
| co-cultivation of antifungal lactobacillus plantarum milab 393 and aspergillus nidulans, evaluation of effects on fungal growth and protein expression. | the fungal inhibitory effects of strain lactobacillus plantarum milab 393, producing broad-spectrum antifungal compounds, were evaluated. a co-cultivation method was set up to monitor effects on fungal growth and protein expression of growing aspergillus nidulans with l. plantarum milab 393. the effects of inhibitory metabolites produced by l. plantarum milab 393, cyclo(l-phe-l-pro), lactic acid and 3-phenyllactic acid, were also investigated by addition of pure compounds to the growth medium of ... | 2005 | 15869970 |
| production of d(-)-lactic acid from cellulose by simultaneous saccharification and fermentation using lactobacillus coryniformis subsp. torquens. | d(-)-lactic acid was produced from cellulose by simultaneous saccharification and fermentation (ssf) in media containing cellulolytic enzymes and lactobacillus coryniformis subsp. torquens atcc 25600 at 39 degrees c and ph 5.4, yielding 0.89 g d(-)-lactic acid g(-1) cellulose at a mean volumetric productivity of 0.5 g l(-1) h(-1). no l(+)-lactic acid was found in the medium. | 2003 | 12967005 |
| broad and complex antifungal activity among environmental isolates of lactic acid bacteria. | more than 1200 isolates of lactic acid bacteria isolated from different environments were screened for antifungal activity in a dual-culture agar plate assay. approximately 10% of the isolates showed inhibitory activity and 4% showed strong activity against the indicator mould aspergillus fumigatus. the antifungal spectra for 37 isolates with strong activity and five isolates with low or no activity were determined. several of the strains showed strong inhibitory activity against the moulds a. f ... | 2003 | 12594034 |
| lactobacillus coryniformis subsp. coryniformis strain si3 produces a broad-spectrum proteinaceous antifungal compound. | the antifungal activity spectrum of lactobacillus coryniformis subsp. coryniformis strain si3 was investigated. the strain had strong inhibitory activity in dual-culture agar plate assays against the molds aspergillus fumigatus, a. nidulans, penicillium roqueforti, mucor hiemalis, talaromyces flavus, fusarium poae, f. graminearum, f. culmorum, and f. sporotrichoides. a weaker activity was observed against the yeasts debaryomyces hansenii, kluyveromyces marxianus, and saccharomyces cerevisiae. th ... | 2001 | 11133421 |
| microflora of boza, a traditional fermented turkish beverage. | boza, a turkish traditional beverage made by yeast and lactic acid fermentation of cooked maize, wheat and rice flours was prepared and the microbial characteristics were investigated. during the course of fermentation from 0 to 24 h, populations of lactic acid bacteria and yeast raised from 7.6 x 10(6) and 2.25 x 10(5) after inoculation to 4.6 x 10(8) and 8.1 x 10(6), respectively; ph dropped from 6.1 to 3.5; total titratable acidity by means of lactic acid increased from 0.02 to 0.27 mmol/g; a ... | 1997 | 9105937 |
| characterization of lactobacilli by southern-type hybridization with a lactobacillus plantarum pyrdfe probe. | lactobacillus plantarum, lactobacillus pentosus, and lactobacillus paraplantarum (m.-c. curk, j.-c. hubert, and f. bringel, int. j. syst. bacteriol. 46:595-598, 1996) can hardly be distinguished on the basis of their phenotypes. unlike l. plantarum and l. paraplantarum, l. pentosus ferments glycerol and xylose but not melezitose. we identified two l. pentosus strains (cnrz 1538 and cnrz 1544) which ferment glycerol and melezitose but not xylose. alpha-methyl-d-mannoside was fermented by 66% of t ... | 1996 | 8934911 |
| characters of lactobacillus coryniformis, isolated from an iraqi cheese. | the cultural, physiological, and biochemical characters of 21 strains of lactobacillus coryniformis, isolated from iraqi cheese, were investigated. some of the strains grew at 45 degrees c. all possessed the following characteristics: they did not contain dap; no growth in 4% taurocholate or in 9% nacl; growth in 6.5% nacl; milk mostly coagulated within 3 to 60 days with final activity of 0.85--1.09% and ph 4.05; xylose, (d+)tagatose, inulin, and trehalose not fermented; ribose fermented by only ... | 1980 | 7424219 |
| dynamics and rrna transcriptional activity of lactococci and lactobacilli during cheddar cheese ripening. | cheddar cheese is a complex ecosystem where both the bacterial population and the cheese making process contribute to flavor and texture development. the aim of this study was to use molecular methods to evaluate the impact of milk heat treatment and ripening temperature on starter lactococci and non-starter lactic acid bacteria (nslab) throughout ripening of cheddar cheese. eight cheddar cheese batches were manufactured (four with thermized and four with pasteurized milk) and ripened at 4, 7 an ... | 2013 | 23850855 |
| naturally occurring lactic acid bacteria isolated from tomato pomace silage. | silage making has become a significant method of forage conservation worldwide. to determine how tomato pomace (tp) may be used effectively as animal feed, it was ensilaged for 90 days and microbiology counts, fermentation characteristics and chemical composition of tomato pomace silage (tps) were evaluated at the 30th, 60th, and 90th days, respectively. in addition, 103 lactic acid bacteria were isolated from tps. based on the phenotypic and chemotaxonomic characteristics, 16s rdna sequence and ... | 2014 | 25049999 |
| evaluation of lactobacillus coryniformis cect5711 strain as a coadjuvant in a vaccination process: a randomised clinical trial in healthy adults. | although the effects of probiotics on the immune system have been extensively evaluated under disease states, their role in healthy situations remains unclear, since changes are hardly expected under immunological homeostasis. efsa indicates that vaccination protocols could be used to evaluate the potential role of probiotics to improve the immune response against antigen challenges. the aim of the study was to evaluate the effect of lactobacillus coryniformis cect5711 (lc) on the specific immun ... | 2017 | 28070204 |
| higher thermostability of l-lactate dehydrogenases is a key factor in decreasing the optical purity of d-lactic acid produced from lactobacillus coryniformis. | lactobacillus coryniformis is known to produce d-lactic acid as a dominant fermentation product at a cultivation temperature of approximately 30°c. however, the considerable production of l-lactic acid is observed when the fermentation temperature is greater than 40°c. because optically pure lactates are synthesized from pyruvate by the catalysis of chiral-specific d- or l-lactate dehydrogenase, the higher thermostability of l-ldhs is assumed to be one of the key factors decreasing the optical p ... | 2014 | 24731822 |
| microbial ecology of sorghum sourdoughs: effect of substrate supply and phenolic compounds on composition of fermentation microbiota. | the choice of the cereal substrate determines sourdough microbiota, however, the substrate-associated ecological factors for this phenomenon have not been elucidated. this study investigated the competitiveness of lactobacillus sanfranciscensis lth 2590, a wheat sourdough isolate, and four isolates from sorghum sourdoughs (ting), lactobacillus casei fua3166, lactobacillus harbinensis fua3199, lactobacillus parabuchneri fua3169, and lactobacillus coryniformis fua3307, in sorghum sourdoughs, sorgh ... | 2012 | 23107503 |
| production of l- and d-lactic acid from waste curcuma longa biomass through simultaneous saccharification and cofermentation. | simultaneous saccharification and cofermentation (sscf) of curcuma longa waste biomass obtained after turmeric extraction to l- and d-lactic acid by lactobacillus coryniformis and lactobacillus paracasei, respectively, was investigated. this is a rich, starchy, agro-industrial waste with potential for use in industrial applications. after optimizing the fermentation of the biomass by adjusting nitrogen sources, enzyme compositions, nitrogen concentrations, and raw material concentrations, the ss ... | 2013 | 23911815 |
| evaluation of different conditions to enhance the performances of lactobacillus pentosus om13 during industrial production of spanish-style table olives. | the main objective was to set up a methodology to improve the high volume production of green table olives, cv. nocellara del belice. lactobacillus pentosus om13 was applied during three different industrial processes of table olives as follows: trial one (iop1) was subjected to an addition of lactic acid until a brine level of ph 7.0 was reached; trial two (iop2) subjected to same addition of lactic acid as in trial one plus nutrient adjuvant and trial three (iop3) subjected to same addition as ... | 2017 | 27697165 |
| d-lactic acid production from dry biomass of hydrodictyon reticulatum by simultaneous saccharification and co-fermentation using lactobacillus coryniformis subsp. torquens. | d-lactic acid production from dry biomass of the microalga, hydrodictyon reticulatum, was carried out in a 5-l jar fermentor (initial ph 6, 34 °c using caco(3) as a neutralizing agent) through simultaneous saccharification and co-fermentation using the lactobacillus coryniformis subsp. torquens. after 36 h, 36.6 g lactic acid/l was produced from 80 g h. reticulatum/l in the medium containing 3 g yeast extract/l and 3 g peptone/l in the absence of mineral salts. the maximum productivity, average ... | 2012 | 22932931 |
| description of lactobacillus iwatensis sp. nov., isolated from orchardgrass (dactylis glomerata l.) silage, and lactobacillus backii sp. nov. | two bacterial strains, designated iwt246(t) and iwt248, were isolated from orchardgrass (dactylis glomerata l.) silage from iwate prefecture, japan, and examined for a taxonomic study. both organisms were rod-shaped, gram-stain-positive, catalase-negative, facultatively anaerobic and homofermentative. the cell wall did not contain meso-diaminopimelic acid and the major fatty acids were c18 : 1ω9c and c19 cyclo 9,10/:1. comparative analyses of 16s rrna, phes and rpoa gene sequences revealed that ... | 2013 | 23687059 |
| erratum to: evaluation of lactobacillus coryniformis cect5711 strain as a coadjuvant in a vaccination process: a randomised clinical trial in healthy adults. | [this corrects the article doi: 10.1186/s12986-016-0154-2.]. | 2017 | 28630640 |
| erratum to: evaluation of lactobacillus coryniformis cect5711 strain as a coadjuvant in a vaccination process: a randomised clinical trial in healthy adults. | [this corrects the article doi: 10.1186/s12986-017-0187-1.]. | 2017 | 28630639 |
| lactobacillus coryniformis causing pulmonary infection in a patient with metastatic small cell carcinoma: case report and review of literature on lactobacillus pleuro-pulmonary infections. | lactobacilli are normal commensals of the gastrointestinal and female genital tract. due to its low virulence these bacteria are known to cause opportunistic infections. they cause mostly bacteraemia with or without endocarditis and rarely cause pleuro-pulmonary infection. we report a case of lactobacillus coryniformis pleuro-pulmonary infection and review 14 previously reported cases of lactobacilli causing pleuro-pulmonary infections. our patient had small cell carcinoma with metastasis. all t ... | 2017 | 28384865 |
| cobalamin production by lactobacillus coryniformis: biochemical identification of the synthetized corrinoid and genomic analysis of the biosynthetic cluster. | despite the fact that most vitamins are present in a variety of foods, malnutrition, unbalanced diets or insufficient intake of foods are still the cause of vitamin deficiencies in humans in some countries. vitamin b12 (cobalamin) is a complex compound that is only naturally produced by bacteria and archea. it has been reported that certain strains belonging to lactic acid bacteria group are capable of synthesized water-soluble vitamins such as those included in the b-group, as vitamin b12. in t ... | 2016 | 27737643 |
| evaluation of the impact on food safety of a lactobacillus coryniformis strain from pickled vegetables with degradation activity against nitrite and other undesirable compounds. | four strains of lactic acid bacteria showing antimicrobial activity against some food-spoilage microorganisms or pathogens, including both gram-negative and -positive strains, were isolated from naturally fermented pickled vegetables and a traditional cheese product. among these isolates, lactobacillus coryniformis strain bbe-h3, characterised previously to be a non-biogenic amine producer, showed a high level of activity in degrading sodium nitrite and exhibited the ability to eliminate ethyl c ... | 2016 | 26898528 |
| the probiotic lactobacillus coryniformis cect5711 reduces the vascular pro-oxidant and pro-inflammatory status in obese mice. | obesity is associated with intestine dysbiosis and is characterized by a low-grade inflammatory status, which affects vascular function. in the present study, we evaluated the effects of a probiotic with immunomodulatory properties, lactobacillus coryniformis cect5711, in obese mice fed on an hfd (high-fat diet). the probiotic treatment was given for 12 weeks, and it did not affect the weight evolution, although it reduced basal glycaemia and insulin resistance. l. coryniformis administration to ... | 2014 | 24410749 |