| a numerical taxonomic survey of listeria and related bacteria. | a numerical taxonomic study was performed on named strains of listeria, erysipelothrix, microbacterium thermosphactum, lactobacillus, streptococus, propionibacterium, kurthia and some possibly related bacteria using i43 unit characters covering a wide range of properties. the strains fell into six main clusters: (a) listeria; (b) microbacterium thermosphactum, lactobacillus, streptococcus; (c) gemella, erysipelothrix; (d) kurthia and mainly aerobic corynebacteria; (e) propionibacterium, staphylo ... | 1977 | 856940 |
| homofermentative lactobacilli of ciders including lactobacillus mali nov. spec. | | 1970 | 5516600 |
| identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in malaysia. | tempoyak is a traditional malaysian fermented condiment made from the pulp of the durian fruit (durio zibethinus). salt is sometime added to proceed fermentation at ambient temperature. in various samples obtained from night markets, lactic acid bacteria (lab) were the predominant microorganisms, ranging from log 8.4 to log 9.2 cfu g(-1). no other microorganisms were present to such a level. these samples contained reduced amount of saccharose, glucose and fructose but increased amount of d- and ... | 2001 | 11205946 |
| primers and a specific dna probe for detecting lactic acid bacteria producing 3-hydroxypropionaldehyde from glycerol in spoiled ciders. | of the 40 strains isolated from several spoiled ciders where glycerol was degraded, 36 were identified as lactobacillus collinoides, three were lactobacillus hilgardii, and one was lactobacillus mali. however, only 30 l. collinoides and two l. hilgardii could degrade glycerol. the glycerol dehydratase activity was shown. the main product of the transformation was 1.3 propanediol. two dna primers gd1 and gd2 were chosen in the region encoding one of the subunits of glycerol dehydratase of citroba ... | 2001 | 11403134 |
| lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional japanese distilled spirit made from fermented rice and other starchy materials. | gram-positive, rod-shaped, motile lactic acid bacteria (strains nric 0603, nric 0604t, nric 0605 and nric 0606) were isolated from shochu mashes using an enrichment culture approach. these strains clustered in the lactobacillus casei-pediococcus group and were closely related to lactobacillus nagelii and lactobacillus mali on the basis of 16s rrna gene sequence similarity. levels of dna-dna relatedness revealed genotypic separation of the four isolates from the above two species. the isolates ar ... | 2005 | 15653857 |
| polyphasic study of wine lactobacillus strains: taxonomic implications. | one hundred and seventy-eight lactobacilli isolated from wine were characterized by a polyphasic approach. strains were phenotypically identified at genus and species level by classical tests including the analysis of cell morphology, homo/heterofermentative character, sugar fermentation patterns, growth at different temperatures and the optical nature of the isomer of lactic acid produced from glucose. molecular techniques such as random amplification of polymorphic dna (rapd), amplified 16s rd ... | 2005 | 15653876 |
| lactobacillus vini sp. nov., a wine lactic acid bacterium homofermentative for pentoses. | six strains with more than 99.5 % 16s rrna gene sequence similarity, identical internal spacer region profiles and restriction analysis of the amplified 16s rrna gene patterns were isolated from fermenting grape musts during independent studies carried out in france and spain many years apart. strains are gram-positive, motile, facultatively anaerobic rods that do not exhibit catalase activity and have the ability to utilize pentose sugars (ribose and/or l-arabinose), although they are homoferme ... | 2006 | 16514019 |
| lactobacillus uvarum sp. nov.--a new lactic acid bacterium isolated from spanish bobal grape must. | five strains isolated from grape musts in spain in 1997, have been characterized by several molecular techniques, and three of them have been identified as pertaining to a new species. all strains are gram-positive rods, aerotolerant and homofermentative bacteria that do not exhibit catalase activity. phylogenetic analysis based on 16s rrna gene sequences placed these strains within the genus lactobacillus, closely related to lactobacillus mali. dna-dna hybridization experiments confirmed that s ... | 2008 | 18930365 |
| comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in ivory coast and brazil. | to compare the spontaneous cocoa bean fermentation process carried out in different cocoa-producing regions, heap and box (one ivorian farm) and box (two brazilian farms) fermentations were carried out. all fermentations were studied through a multiphasic approach. in general, the temperature inside the fermenting mass increased throughout all fermentations and reached end-values of 42-48°c. the main end-products of pulp carbohydrate catabolism were ethanol, lactic acid, acetic acid, and/or mann ... | 2011 | 21569940 |
| putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider. | the aim of this work was to study the production of biogenic amines and particularly putrescine in lactic acid bacteria (lab) related to wine and cider. we applied an analytical protocol that involves the use of pcr and tlc techniques to determine the production of putrescine from different precursors. moreover, we also studied the ability of the lactobacillus and pediococcus tested to produce histamine and tyramine. the results showed that the majority of the lactobacillus brevis analyzed harbo ... | 2013 | 23685467 |
| influence of freezing temperatures prior to freeze-drying on viability of yeasts and lactic acid bacteria isolated from wine. | determine the effect of three different freezing temperatures on post-freeze-drying survival rates of wine yeasts and lactic acid bacteria (lab). to know if a similar freeze-drying protocol can be used for both microorganisms. | 2017 | 28375570 |
| antibacterial activity of n-[2-(dodecanoylmethylamine)ethyl]-alkyl dimethylammonium bromides. | the study contains the results of determination of antibacterial activity of the newly synthesized series of n-[2-(dodecanoylmethylamine)ethyl]-alkyldimethylammonium bromides. the efficiency of the compounds has been characterized towards three species of the genus clostridium such as clostridium perfringens, type a, clostridium bifermentans, clostridium sporogenes and one strain of the genus lactobacillus such as lactobacillus yamanashiensis. the antibacterial activity of the studied compounds ... | 1992 | 1509829 |
| effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains. | in the present study, we have investigated the importance of fermentation media on grain formation and the microbial characteristics of sugary kefir. the sugary kefir grains were fermented in brown sugar, cow's milk or goat's milk. using culture-dependent and culture-independent methods, we identified the microorganisms present in both the grains and filtrate and then evaluated their distribution. the structure of the grains was also observed by scanning electronic microscopy (sem). the identifi ... | 2012 | 22578996 |
| lactobacillus capillatus sp. nov., a motile bacterium isolated from stinky tofu brine. | three gram-positive, catalase-negative, motile, rod-shaped bacteria were isolated from fermented stinky tofu brine. these strains, designated yit 11306(t), yit 11317 and yit 11318, were discriminated from five isolates on the basis of randomly amplified polymorphic dna profiles. they produced l-lactic acid as the main end product from glucose without gas formation, synthesized dextran from sucrose and hydrolysed aesculin. ammonia was not produced from arginine. comparative 16s rrna gene sequence ... | 2008 | 18984692 |
| lactobacillus hordei sp. nov., a bacteriocinogenic strain isolated from malted barley. | a high-throughput screening effort, designed to isolate bacteriocin-producing lactic acid bacteria (lab) from malted cereals, resulted in the isolation of four bacteriocin-producing strains that could not be assigned conclusively to recognized species. the four isolates (ucc128t, ucc125, ucc126 and ucc127) were found to share identical (100%) 16s rrna gene sequences and were therefore deemed to belong to the same species. the strains were gram-positive, catalase-negative, non-motile homofermenta ... | 2008 | 18768596 |
| effective cellulose production by a coculture of gluconacetobacter xylinus and lactobacillus mali. | a microbial colony that contained a marked amount of cellulose was isolated from vineyard soil. the colony was formed by the associated growth of two bacterial strains: a cellulose-producing acetic acid bacterium (st-60-12) and a lactic acid bacterium (st-20). the 16s rdna-based taxonomy indicated that st-60-12 belonged to gluconacetobacter xylinus and st-20 was closely related to lactobacillus mali. cocultivation of the two organisms in corn steep liquor/sucrose liquid medium resulted in a thre ... | 2006 | 17093989 |
| lactobacillus saerimneri sp. nov., isolated from pig faeces. | in studying the composition of the lactobacillus flora of faeces from pigs fed different diets, isolates with notable differences in their 16s rrna gene sequence compared to recognized species were found. phenotypic characteristics together with 16s rrna gene sequences revealed that the isolates represented a novel species belonging to the lactobacillus mali subgroup of lactobacilli. the name lactobacillus saerimneri sp. nov. is proposed (type strain gda154t=lmg 22087t=dsm 16049t=ccug 48462t). | 2004 | 15280315 |
| lactobacillus algidus sp. nov., a psychrophilic lactic acid bacterium isolated from vacuum-packaged refrigerated beef. | lactobacillus algidus sp. nov. is described on the basis of 40 strains isolated as one of the predominant bacteria from five specimens of vacuum-packaged beef collected from different meat shops and stored at 2 degrees c for 3 weeks. these strains were quite uniform in the overall characteristics examined. they are facultatively anaerobic, psychrophilic, gram-positive, non-spore-forming, non-motile, lactic acid-homofermentative rods. the cells occurred singly and in pairs on agar media and in ra ... | 2000 | 10843056 |
| draft genome sequence of lactobacillus mali kctc 3596. | we announce the draft genome sequence of the type strain lactobacillus mali kctc 3596 (2,652,969 bp, with a g+c content of 36.0%), which is one of the most prevalent lactic acid bacteria present during the manufacturing process of apple juice. the genome consists of 122 large contigs (>100 bp). all of the contigs were assembled by newbler assembler 2.3 (454 life science). | 2011 | 21742889 |
| lactobacillus sucicola sp. nov., a motile lactic acid bacterium isolated from oak tree (quercus sp.) sap. | three strains of rod-shaped and motile lactic acid bacteria, nric 0736(t), nric 0735 and nric 0737 were isolated from sap obtained from two different oak trees (quercus sp.) on awashima island, kagawa prefecture, japan. the three strains showed nearly identical 16s rrna gene sequences (>99.7 % sequence similarity). the novel strains showed low 16s rrna gene sequence similarities to recognized species of lactic acid bacteria. high gene sequence similarities were found between strain nric 0736(t) ... | 2009 | 19625442 |
| lactobacillus oeni sp. nov., from wine. | ten lactobacillus strains, previously isolated from different bobal grape wines from the utiel-requena origin denomination of spain, were characterized phylogenetically, genotypically and phenotypically. the 16s rrna genes were sequenced and phylogenetic analysis showed that they form a tight phylogenetic clade that is closely related to reference strains lactobacillus satsumensis nric 0604t, 'lactobacillus uvarum' 8 and lactobacillus mali dsm 20444t. dna-dna hybridization results confirmed the ... | 2009 | 19567555 |