| comparative studies of lactic acid dehydrogenases in lactic acid bacteria. i. purification and kinetics of the allosteric l-lactic acid dehydrogenase from lactobacillus casei ssp. casei and lactobacillus curvatus. | the stability, ph-dependence and kinetic properties of the mn2+ and fdp-activated nad-dependent lactic acid dehydrogenases from lactobacillus casei ssp. casei (atcc 393) and l. curvatus (dsm 20010) were studied after the enzymes were purified to homogeneity by affinity chromatography. both enzymes are virtually unidirectional, catalysing efficiency only the reduction of pyruvate. they are similar with respect to the effector requirement and ph-optimum. they differ, however, in their electrophore ... | 1977 | 14601 |
| comparative studies of lactate dehydrogenases in lactic acid bacteria. amino-acid composition of an active-site region and chemical properties of the l-lactate dehydrogenase of lactobacillus casei, lactobacillus curvatus, lactobacillus plantarum, and lactobacillus acidophilus. | the molecular weight, the amino acid composition and the n-terminal and c-terminal amino acids of two allosteric (lactobacillus casei, l. curvatus) and two non-allosteric (l. plantarum, l. acidophilus) l-lactate dehydrogenases, purified to homogeneity by affinity chromatography, were determined. the amino acid composition of the only tryptic peptide unequivocally common to the fingerprints of the 4 enzymes is virtually identical with that of the arginine peptide, called arg6 of the the substrate ... | 1977 | 411654 |
| transcription in lactobacillaceae. dna-dependent rna polymerase from lactobacillus casei. isolation of transciption factor y. | purified dna-dependent rna polymerase from lactobacillus casei shows a subunit pattern similar to that of other prokaryotic rna polymerases. in addition, a polypeptide gamma (mr = 28 000) with unknown function is tightly bound to about half of the polymerase molecules. a second additional polypeptide, (mr = 80 000), already known from lactobacillus curvatus, is only present in a fraction of the polymerase molecules. it stimulates transcription of holoenzyme on native phagen-dna ungefähr auf das ... | 1977 | 411730 |
| determination of the isotope distribution in malate-14c with fumarase-negative lactic acid bacteria. | no fumarase activity could be found in whole cells or in cell-free crude extracts from leuconostoc mesenteroides or lactobacillus curvatus. the degradation of l-malate-4-14c by these organisms yielded more than 95% of the label as 14co2. it is therefore recommended that these organisms, rather than lactobacillus plantarum, should be used in the determination of isotope distribution in l-malate-14c, since l. plantarum exhibits a significant fumarase activity and thus randomizes malate prior to th ... | 1977 | 843172 |
| 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 |
| 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 |
| structural similarity and distribution of small cryptic plasmids of lactobacillus curvatus and l. sake. | plasmid profiles of strains of lactobacillus curvatus and l. sake isolated from meat or sauerkraut were analysed to investigate plasmid homology and distribution in relation to the ecology of these organisms in fermenting foods. a hybridisation probe was constructed by cloning of plc2, a cryptic, 2.6-kbp plasmid from l. curvatus lth683, into the escherichia coli plasmid prv50. in southern hybridisations with the digoxygenine labeled plc2 probe, plc2-related small plasmids were frequently detecte ... | 1991 | 1778441 |
| expression of the lipase gene from staphylococcus hyicus in lactobacillus curvatus lc2-c. | an electroporation based transformation system was developed for lactobacillus curvatus lc2-c, a plasmid cured potential raw sausage starter. it was transformed with plasmid plipps1, a staphylococcal vector plasmid containing the lipase gene from staphylococcus hyicus. transformants exhibited high lipase activity, whereas the wild type strain was lipase negative. the production and release into the medium of a heterologous lipase by a lactobacillus could be shown for the first time. | 1990 | 2210342 |
| 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 |
| transcription in lactobacillaceae. dna-dependent rna polymerase from lactobacillus curvatus. | | 1974 | 4614979 |
| [role of manganese in the induction of lactid acid racemase in lactobacillus curvatus dsm 20010]. | | 1972 | 4649840 |
| manganese requirement of the transcription processes in lactobacillus curvatus. | | 1973 | 4747601 |
| factors affecting the quaternary structure of the allosteric l-lactate dehydrogenase from lactobacillus casei and lactobacillus curvatus as investigated by hybridization and ultracentrifugation. | the allosteric l-lactate dehydrogenases of lactobacillus curvatus and lactobacillus casei exist in the tetrameric from (molecular weight about 145 000) at ph 5.0--5.5 even in the absence of the effectors mn2+ and fru(1,6)p2 (fructose 1,6-bisphosphate), but undergo reversible dissociation to monomers (molecular weight about 35 000) at higher ph values or in the presence of urea. in the range between ph 5.5 (tetrameric state) and ph 7.4 (monomeric state) the l. curvatus l-lactate dehydrogenase exi ... | 1980 | 6777160 |
| reconstitution of the allosteric l-lactate dehydrogenase from lactobacillus casei investigated by hybridization. | the reassociation process of the urea-denatured allosteric l-lactate dehydrogenase from lactobacillus casei was investigated by hybridization experiments between the reassociating enzymes from l. casei and lactobacillus curvatus. the quantitatively evaluated hybridization patterns indicate an assembly pathway from the unfolded subunits to the tetrameric state via dimers. the comparison of the kinetics of reassociation and reactivation of the l. casei l-lactate dehydrogenase shows that the tetram ... | 1981 | 6786879 |
| structure-function relationship in the allosteric l-lactate dehydrogenases from lactobacillus casei and lactobacillus curvatus. | | 1982 | 6814908 |
| the role of the components sigma and y of the dna-dependent rna polymerase of lactobacillus curvatus in promotor selection. | an average of 0.44 molecule each of the initiation factor sigma and the rna polymerase binding protein y and 0.54 molecule of the subunit gamma per molecule of lactobacillus curvatus dna-dependent rna polymerase have been found in the cell. free factor y displaces sigma from free holo enzyme, e sigma. the formation of a binary complex from ey, free sigma, and poly[d(a-t)], leads to immediate release of factor y. the release of the sigma factor occurs upon the transition of the binary to a ternar ... | 1982 | 7106125 |
| amino acid sequence of a dodecapeptide from the substrate-binding region of the l-lactate dehydrogenase from lactobacillus curvatus, lactobacillus xylosus and bacillus stearothermophilus. | the amino acid sequence of dodecapeptides from the substrate-binding region of 3 bacterial l-lactate dehydrogenases (lactobacillus xylosus, lactobacillus curvatus and bacillus stearothermophilus) were determined. they show a very high homology to the sequences of the corresponding known animal enzymes. there is, however, an essential difference between the sequences of pro- and eucaryotic enzymes: the asn residue in position 166, common to all eucaryotes, is replaced by serine in lactobacilli an ... | 1981 | 7346373 |
| partial characterisation of pediocin po2 and comparison with nisin for biopreservation of meat products. | a plasmid associated bacteriocin (pediocin po2) was isolated by ammonium sulphate precipitation from cell-free growth media and subsequent studies showed that the partially purified pediocin po2 was most likely identical (molecular mass approximately 3200 daltons in size by sds-page, stable to low ph and heat at 121 degrees c for 15 min, inactivated by various proteolytic enzymes and resistant to treatment with a range of solvents, except 10% formaldehyde) to other pediocins (pa-1 and ach) previ ... | 1995 | 7577353 |
| cloning and sequencing of cura encoding curvacin a, the bacteriocin produced by lactobacillus curvatus lth1174. | curvacin a is a bacteriocin produced by lactobacillus curvatus lth1174 which is a potential starter organism for the production of fermented dry sausages. this peptide inhibits the growth of the opportunistic food pathogens listeria monocytogenes and enterococcus faecalis and thus, curvacin a may enable better performance of a starter and improvement of the hygienic status of meat products. oligonucleotides were constructed deduced from the peptide sequence and used for the identification of the ... | 1993 | 7694558 |
| characterisation of lactic acid bacteria isolated from naturally fermented greek dry salami. | a total of 348 lactic acid bacteria isolated from five batches of naturally fermented dry salami at various stages of ripening were characterised. the majority of the strains were assigned to two main phylogenetic groups of species: (i) the psychrotrophic, formerly called atypical, meat streptobacteria (169 strains) and (ii) a new genus weissella (120), which was recently proposed (collins et al., 1993) to include leuconostoc paramesenteroides and some other closely related species. meat strepto ... | 1994 | 7848780 |
| purification and partial amino acid sequence of curvaticin fs47, a heat-stable bacteriocin produced by lactobacillus curvatus fs47. | curvaticin fs47, a bacteriocin produced by lactobacillus curvatus fs47, is inhibitory to listeria monocytogenes, as well as lactobacillus, pediococcus, enterococcus, and bacillus spp. the bacteriocin was purified by 40% ammonium sulfate precipitation, solid-phase extraction, and reversed-phase high-pressure liquid chromatography. purified curvaticin fs47 was determined to be 4.07 kda by mass spectrometry and was partially sequenced. thirty-one n-terminal amino acids were identified; the curvatic ... | 1994 | 8031103 |
| formation of tyramine by lactobacillus curvatus lth 972. | the effect of food-related environmental factors on the formation of tyramine by lactobacillus curvatus lth 972 was investigated in liquid culture supplemented with tyrosine. the highest concentrations of tyramine (up to 201 mg/l) were formed at 30 degrees c, ph 5.2 and at a water activity (aw) of 0.97. at lower temperatures and at higher ph- and aw values the reaction slowed down but was still clearly detectable. glucose, nitrate and nitrite had no effect at concentrations applied in sausage fe ... | 1994 | 8067062 |
| detection, identification and characterization of bacteriocin-producing lactic acid bacteria from retail food products. | forty bacteriocin-producing (bac+) lactic acid bacteria (lab) were isolated from food samples purchased from retail supermarkets and local farms. of the 40 bac+ isolates, 18 were isolated from 85 food samples by enrichment (21% isolation rate) whereas eight were obtained from 63 samples by direct plating (13% isolation rate). by direct plating, bac+ lab were detected at levels up to 2.4 x 10(5) cfu/g in ready-to-eat meats. the bac+ isolates were identified by carbohydrate fermentation patterns, ... | 1993 | 8257654 |
| taxonomy of lactic acid bacteria from spoiled, vacuum packaged vienna sausages by total soluble protein profiles. | to resolve the taxonomic status of sixty-one lactic acid bacteria isolated from spoiled, vacuum packaged vienna sausages, a computer assisted analysis of total soluble protein profiles was undertaken. sixty-two% of the strains in the study were recovered in fourteen clusters at the 72% similarity level, indicating high degree of heterogeneity among the strains examined. two clusters representing leuconostoc species were the largest and most homogeneous, containing twenty strains between them. on ... | 1993 | 8350244 |
| characterization and sequence analysis of a small cryptic plasmid from lactobacillus curvatus lth683 and its use for construction of new lactobacillus cloning vectors. | lactobacillus curvatus lth683, a strain originally isolated from raw sausage, contains the single cryptic plasmid called plc2. the sequence and genetic organization of the complete 2489-bp plasmid plc2 was determined and used as the basis for construction of a series of vectors useful in lactobacillus strains. the major parts of plc2 nucleotide sequence could be aligned with other plasmids from gram-positive bacteria replicating by a rolling circle mechanism of replication (rcr). direct evidence ... | 1993 | 8378443 |
| 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 |
| molecular characterization of lactobacillus curvatus and lact. sake isolated from sauerkraut and their application in sausage fermentations. | lactobacillus curvatus and lact. sake are best adapted to meat fermentations and dominate the flora during the whole process. in fermenting sauerkraut, leuconostoc mesenteroides subsp. mesenteroides is the major organism only during the early phase. in this environment lact. curvatus and lact. sake provide up to 50% of the microbial flora especially of the later phase, depending on the process conditions. strains of lact. curvatus and lact. sake isolated from fermenting sauerkraut were identifie ... | 1993 | 8468262 |
| 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 |
| antimicrobial activity of lactic acid bacteria isolated from goat's milk and artisanal cheeses: characteristics of a bacteriocin produced by lactobacillus curvatus ifpl 105. | a total of 203 lactic acid bacteria isolated from raw goat's milk and artisanal cheese were tested for antibacterial activity. only two strains of lactococcus lactis, one strain of enterococcus faecalis and one strain of lactobacillus curvatus were shown to produce a bacteriocin-like substance. lactobacillus curvatus ifpl105 produced a heat-stable bacteriocin, which was hydrolysed by alpha-chymotrypsin, proteinase k and pancreatin and exhibited a broad spectrum of inhibitory activity. the bacter ... | 1996 | 8675482 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| incorporation of nisin in micro-particles of calcium alginate. | nisin was successfully incorporated into a matrix of calcium alginate and ground into micro-particles smaller than 150 microns. formation of micro-particles and incorporation of nisin was verified by scanning electron microscopy and by the reduction in the inactivation of nisin activity with proteolytic enzymes. incorporation efficiency was 87-93% and the nisin in the alginate-incorporated form was 100% active against an indicator culture of lactobacillus curvatus both in mrs broth and reconstit ... | 1997 | 9080691 |
| the effect of electron beam irradiation, combined with acetic acid, on the survival and recovery of escherichia coli and lactobacillus curvatus. | the preservation of food by ionising radiation may lead to undesirable sensory changes within the food. these changes can be reduced by combining irradiation with other treatments, for example the addition of organic acids. late exponential phase cultures of escherichia coli and lactobacillus curvatus were irradiated, in a liquid medium, at doses of 0-1.8 kilograys (kgy), in the presence of acetic acid (0-2%) at ph 4.6. a synergistic effect occurred when e. coli was irradiated in the presence of ... | 1997 | 9105935 |
| 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 |
| detection of bacteriocins of lactic acid bacteria isolated from foods and comparison with pediocin and nisin. | a total of 663,533 colonies from 72 dairy and meat sources showed a detection rate of 0.2% for bacteriocin producers using direct plating techniques. a further 83,000 colonies from 40 fish and vegetable sources showed a detection rate of 3.4% for bacteriocin producers using selective enrichment procedures. a collection of seven purified isolates showing a different host spectrum of bacteriocin activity and with the ability to produce bacteriocins in broth culture were compared with nisin and ped ... | 1997 | 9281829 |
| 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 |
| oxygen-dependent regulation of the expression of the catalase gene kata of lactobacillus sakei lth677. | the catalase gene kata of lactobacillus sakei lth677 was cloned and expressed in escherichia coli um2, lactobacillus casei lk1, and lactobacillus curvatus lth1432. the last host is a catalase-deficient plasmid-cured derivative of a starter organism used in meat fermentation. the regulation of kata expression was found to be the same in l. sakei lth677 and the recombinant strains. the addition of h2o2 to anaerobic cultures, as well as a switch to aerobic conditions, resulted in a strong increase ... | 1998 | 9546173 |
| 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 |
| the synergistic preservative effects of the essential oils of sweet basil (ocimum basilicum l.) against acid-tolerant food microflora. | essential oils extracted by hydrodistillation from five different varieties of ocimum basilicum l. plants (anise, bush, cinnamon, dark opal and a commercial sample of dried basil) were examined for antimicrobial activity against a wide range of foodborne gram-positive and -negative bacteria, yeasts and moulds by an agar well diffusion method. all five essential oils of basil showed antimicrobial activity against most of the organisms tested with the exception of flavimonas oryzihabitans and pseu ... | 1998 | 9569711 |
| application of lysostaphin-producing lactobacilli to control staphylococcal food poisoning in meat products. | the potential of lysostaphin-producing strains of lactobacillus curvatus (lys+) to prevent food-borne illness by staphylococcus aureus was investigated under practical conditions. a response surface model was developed to estimate the effect of ph, temperature, and salt concentration on the lysostaphin activity. the model was applied to fermenting sausages, and a 90% reduction of lysostaphin activity at ripening was predicted. the residual was sufficiently high to reduce staphylococcal counts by ... | 1998 | 9709204 |
| biofilms in food processing environments. | biofilms are a constant concern in food processing environments. our overall research focus has been to understand the interaction of factors affecting bacterial attachment and biofilm formation with the ultimate goal of devising strategies to control this problem. this paper briefly describes three areas of biofilm research in which we have been involved. listeria monocytogenes, a foodborne pathogen, survived for prolonged periods on stainless steel and buna-n rubber, materials commonly used in ... | 1998 | 9812282 |
| hydrolysis of pork muscle sarcoplasmic proteins by lactobacillus curvatus and lactobacillus sake. | lactobacillus curvatus cect 904 and lactobacillus sake cect 4808 were selected on the basis of their proteolytic activities against synthetic substrates. further, the effects of whole cells, cell extracts, and a combination of both enzymatic sources on muscle sarcoplasmic proteins were determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and reverse-phase high-performance liquid chromatography analyses. strains of both species displayed proteinase activities on five sarcoplasm ... | 1999 | 9925585 |
| effect of ecological factors on the inhibitory spectrum and activity of bacteriocins. | the effect of food components and ecological factors on the activities of nisin, sakacin p and curvacin a was evaluated. lactobacillus curvatus, listeria innocua, salmonella and escherichia coli including e. coli o157:h7 were used as target organisms. lecithin, casein, and divalent cations were antagonists of the bacteriocins at 0.1%, 0.1% and 10 mmol l(-1), respectively. a decrease in ph as well as the presence of edta, propyl-parabene or nacl at concentrations of 0-1 mmol y(-1), 0-0.16 g l(-1) ... | 1999 | 10100901 |
| effect of bacteriocin-producing lactobacilli on the survival of escherichia coli and listeria in a dynamic model of the stomach and the small intestine. | the survival of lactobacillus curvatus lth 1174 (bac ) and (bac ) in combination with escherichia coli lth 1600 or listeria innocua dsm20649 during transit through a dynamic model of the human stomach and small intestine (git model) was studied. furthermore, we determined the digestion of curvacin a during gastro-intestinal transit and the effect of this bacteriocin on microbial survival. lb. curvatus is rapidly killed in the gastric compartment at ph < 2.0, and less than 0.01% of the cells deli ... | 1999 | 10375132 |
| spray-drying of bacteriocin-producing lactic acid bacteria. | cell survival, cellular damage, and antagonistic activity were investigated after spray-drying of four bacteriocin-producing strains of lactic acid bacteria: lactococcus lactis subsp. lactis 140, isolated from natural whey culture and producing a narrow-inhibitory spectrum bacteriocin); l. lactis subsp. lactis g35, isolated from pizza dough and producing nisin; lactobacillus curvatus 32y and lactobacillus sp. 8z, isolated from dry sausages. trials were performed with bacteria suspended in skimme ... | 1999 | 10419271 |
| genetic diversity within lactobacillus sakei and lactobacillus curvatus and design of pcr primers for its detection using randomly amplified polymorphic dna. | the genotypic and phenotypic diversity among isolates of the lactobacillus curvatus/lactobacillus graminis/lactobacillus sakei group was evaluated by comparing rapd data and results of biochemical tests, such as hydrolysis of arginine, d-lactate production, melibiose and xylose fermentation, and the presence of haem-dependent catalase. analyses were applied to five type strains and to a collection of 165 isolates previously assigned to l. sakei or l. curvatus. phenotypic and rapd data were compa ... | 1999 | 10425756 |
| modelling the interactions between lactobacillus curvatus and enterobacter cloacae. i. individual growth kinetics. | mixed cultures of lactobacillus curvatus and enterobacter cloacae were chosen as a model system to quantitatively study microbial interactions involved in food spoilage and food preservation. in this paper models were developed to predict the individual behaviour of l. curvatus and e. cloacae in pure suspension cultures as a function of the glucose and lactate concentration and the ph. in a second paper these models will be used to predict the moment of interaction in mixed suspension cultures a ... | 1999 | 10563463 |
| modelling the interactions between lactobacillus curvatus and enterobacter cloacae. ii. mixed cultures and shelf life predictions. | the modelling approach presented in this study can be used to predict when interactions between microorganisms in homogenous systems occur. it was tested for the interaction between lactobacillus curvatus and enterobacter cloacae. in this binary system, l. curvatus produces lactic acid which decreases the ph in the system. the ph decrease was found to be the main limiting factor of growth of both e. cloacae and l. curvatus. this resulted in e. cloacae reaching its final concentration earlier whe ... | 1999 | 10563464 |
| formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli. | the effect of amino acid decarboxylase-positive lactobacilli in mayonnaise, herring and tuna fish salads on formation of biogenic amines (ba) was investigated. commercial mayonnaise was inoculated with either of five amine-forming lactobacilli which were selected as model contaminants: lactobacillus curvatus lth 975 and lth 1859 (cadaverine, putrescine, tyramine and phenylethylamine producing), l. delbrueckii lth 1260 (tyramine and phenylethylamine forming) and l. buchneri lth 1388 and lth 661 ( ... | 1999 | 10627831 |
| 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 |
| reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of fuet sausages. | the ability of lactobacillus sakei ctc494, a negative amino acid-decarboxylase starter culture, to reduce biogenic amine accumulation during sausage fermentation and storage at 4 and 19 degrees c was studied. the effect on the amine formation of the tyramine producer lactobacillus curvatus ctc371, as a positive strain, was also examined in comparison to a spontaneous fermentation process without starter culture (control batch). the polyamines spermine, spermidine, and diaminopropane were not inf ... | 2000 | 10678430 |
| 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 |
| predictive models of the combined effects of curvaticin 13, nacl and ph on the behaviour of listeria monocytogenes atcc 15313 in broth. | thirty-three strains of listeria monocytogenes belonging to different serotypes were tested for their sensitivity to curvaticin 13, an antilisterial bacteriocin produced by lactobacillus curvatus sb13, using the well diffusion method in institut pasteur agar plates at 37 degrees c. no relationship between serotype and sensitivity was observed. the sensitivity of this species was strain-dependent and a large variation in tolerance to curvaticin 13 was observed. the combined effects of curvaticin ... | 2000 | 10849167 |
| microgradients in bacterial colonies: use of fluorescence ratio imaging, a non-invasive technique. | fluorescence ratio imaging is a non-invasive technique for studying the formation of microgradients in immobilised bacterial colonies. these gradients can be quantified easily when combined with the gel cassette system designed at the institute of food research, norwich, uk. colonies of lactobacillus curvatus were observed using this technique and relevant ph gradients were present when the colonies reached a diameter of about 100 microm. these ph gradients were due to production of lactic acid ... | 2000 | 10857926 |
| isolation and identification of tetracycline resistant lactic acid bacteria from pre-packed sliced meat products. | in recent years, the food chain has been recognised as one of the main routes for transmission of antibiotic resistant bacteria between the animal and human population. in this regard, the current study aimed to investigate if tetracycline resistant (tetr) lactic acid bacteria (lab) are present in ready-to-eat modified atmosphere packed (map) sliced meat products including fermented dry sausage, cooked chicken breast meat and cooked ham. from population graphs based on doubling tetracycline conc ... | 2000 | 10930081 |
| characterization of leuconostoc gasicomitatum sp. nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions. | lactic acid bacteria (lab) associated with gaseous spoilage of modified-atmosphere-packaged, raw, tomato-marinated broiler meat strips were identified on the basis of a restriction fragment length polymorphism (rflp) (ribotyping) database containing dnas coding for 16s and 23s rrnas (rdnas). a mixed lab population dominated by a leuconostoc species resembling leuconostoc gelidum caused the spoilage of the product. lactobacillus sakei, lactobacillus curvatus, and a gram-positive rod phenotypicall ... | 2000 | 10966388 |
| the use of multiplex pcr reactions to characterize populations of lactic acid bacteria associated with meat spoilage. | a rapid, systematic and reliable approach for identifying lactic acid bacteria associated with meat was developed, allowing for detection of carnobacterium spp., lactobacillus curvatus, lact. sakei and leuconostoc spp. polymerase chain reaction primers specific for carnobacterium and leuconostoc were created from 16s rrna oligonucleotide probes and used in combination with species-specific primers for the 16s/23s rrna spacer region of lact. curvatus and lact. sakei in multiplex pcr reactions. th ... | 2000 | 10972714 |
| the synthesis of the bacteriocin sakacin a is a temperature-sensitive process regulated by a pheromone peptide through a three-component regulatory system. | sakacin a is a bacteriocin produced by lactobacillus sakei lb706. the gene cluster (sap) encompasses a regulatory unit composed of three consecutive genes, orf4 and sapkr. sapkr encode a histidine protein kinase and a response regulator, while orf4 encodes the putative precursor of a 23-amino-acid cationic peptide (termed sap-ph). the authors show that sap-ph serves as a pheromone regulating bacteriocin production. lb706 produced bacteriocin when the growth temperature was kept at 25 or 30 degre ... | 2000 | 10974103 |
| nisin-curvaticin 13 combinations for avoiding the regrowth of bacteriocin resistant cells of listeria monocytogenes atcc 15313. | nisin (25-100 iu/ml) and curvaticin 13 (160 au/ml), a bacteriocin produced by lactobacillus curvatus sb13, were shown to have a bactericidal effect against listeria monocytogenes atcc 15313 in tsb-ye broth (ph 6.5), but it was only transitory. regrowth was not due to the loss of bacteriocin activity. cells surviving nisin or curvaticin 13 were more resistant to the respective bacteriocin than the parental strain. survivors to curvaticin 13 were resistant to the class iia bacteriocins (camocin cp ... | 2000 | 11139023 |
| development and validation of a combined temperature, water activity, ph model for bacterial growth rate of lactobacillus curvatus. | a model was established to predict growth rate as a function of temperature, ph and water activity. the model is based on two, earlier developed models, one for growth rate as a function of temperature and water activity and the other for growth rate as a function of temperature and ph. based on the assumption that combinatory effects between ph and water activity do not exist, the two models were multiplied to produce one overall model. the overall model was then fitted to data sets measured ea ... | 2001 | 11205954 |
| effect of the interaction between a low tyramine-producing lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages. | the interaction between tyrosine-decarboxylase and proteolytic activities of a lactobacillus curvatus and staphylococcus xylosus, respectively, on biogenic amine production during the ripening and the storage of dry fermented sausages was investigated. water content, ph, proteolysis parameters, microbial counts, and biogenic amine contents were monitored in spontaneously and starter fermented sausages. the use of proteolytic staphylococci as starter resulted in a higher content of non-protein ni ... | 2001 | 11322694 |
| detection of lactobacillus, pediococcus, leuconostoc, and weissella species in human feces by using group-specific pcr primers and denaturing gradient gel electrophoresis. | denaturing gradient gel electrophoresis (dgge) of dna fragments generated by pcr with 16s ribosomal dna-targeted group-specific primers was used to detect lactic acid bacteria (lab) of the genera lactobacillus, pediococcus, leuconostoc, and weissella in human feces. analysis of fecal samples of four subjects revealed individual profiles of dna fragments originating not only from species that have been described as intestinal inhabitants but also from characteristically food-associated bacteria s ... | 2001 | 11375166 |
| amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. | the occurrence of amino acid-decarboxylase activity in 92 strains of lactic acid bacteria, coagulase-negative staphylococci, and enterobacteriaceae isolated from spanish fermented pork sausages was investigated. the presence of biogenic amines in a decarboxylase synthetic broth was determined by ion-pair high performance liquid chromatography with o-phtalaldehyde post-column derivatization. among the 66 lactic acid bacteria strains tested, 21 lactobacilli (in particular, lactobacillus curvatus) ... | 2001 | 11428577 |
| effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of lactobacillus curvatus and listeria monocytogenes. | cooked cured ham products were produced according to a standard recipe for cooked ham with various levels of sodium lactate, sodium diacetate or buffered sodium citrate. they were compared with a reference ham product with respect to sensory quality and growth of lactobacillus curvatus and listeria monocytogenes. for this, a part of the products was sensory analysed directly after preparation. another part of the cooked ham products was minced and homogeneously inoculated with l. curvatus (10(4) ... | 2001 | 11428579 |
| evidence for proteolytic activity and biogenic amines production in lactobacillus curvatus and l. homohiochii. | after screening 372 strains of lactobacillus spp. isolated from a portuguese traditional dry fermented sausage, two lactobacillus strains, a lactobacillus homohiochii and a l. curvatus were selected, because they were positive for tyrosine and ornithine decarboxylase activities. evidence for extracellular proteolytic activity was also demonstrated for the two lactobacillus strains, with some strain variation in terms of specific activities towards different substrates. proteolytic activity was s ... | 2001 | 11529444 |
| biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment. | defects in cheese, such as undesirable flavors, gas formation, or white surface haze from calcium lactate crystals, can result from growth of nonstarter lactic acid bacteria (nslab). the potential for biofilm formation by nslab during cheese manufacturing, the effect of cleaning and sanitizing on the biofilm, and bacterial growth and formation of defects during ripening of the contaminated cheese were studied. stirred-curd cheddar cheese was made in the presence of stainless steel chips containi ... | 2001 | 11573770 |
| efficient protoplast regeneration for some homofermentative lactobacilli and pediococci. | conditions for protoplast regeneration were examined for several strains of homofermentative lactobacilli and pediococci isolated from silage. attempts to regenerate protoplasts using previously published agar regeneration media for lactobacilli were unsuccessful for most of the strains. replacing or increasing colloidal substances in a medium containing raffinose and mgcl(2) as osmotic stabilizers enabled efficient regeneration of the protoplasts at a frequency of 10-99%. a medium containing ge ... | 2001 | 11797042 |
| molecular typing techniques to characterize the development of a lactic acid bacteria community on vacuum-packaged beef. | the development of a community of lactic acid bacteria from vacuum-packaged beef was investigated during a 6-week storage trial at 2 degrees c. the lactic acid bacteria population was monitored by using molecular techniques to identify a random sample of isolates at biweekly intervals during the storage trial. the polymerase chain reaction and a randomly amplified polymorphic dna technique were used to identify and distinguish populations of lactic acid bacteria that developed during the storage ... | 2002 | 11843419 |
| modeling the interactions of lactobacillus curvatus colonies in solid medium: consequences for food quality and safety. | the growth process of lactobacillus curvatus colonies was quantified by a coupled growth and diffusion equation incorporating a volumetric rate of lactic acid production. analytical solutions were compared to numerical ones, and both were able to predict the onset of interaction well. the derived analytical solution modeled the lactic acid concentration profile as a function of the diffusion coefficient, colony radius, and volumetric production rate. interaction was assumed to occur when the vol ... | 2002 | 12089025 |
| biochemical and genetic characterization of mundticin ks, an antilisterial peptide produced by enterococcus mundtii nfri 7393. | mundticin ks, a bacteriocin produced by enterococcus mundtii nfri 7393 isolated from grass silage in thailand, is active against closely related lactic acid bacteria and the food-borne pathogen listeria monocytogenes. in this study, biochemical and genetic characterization of mundticin ks was done. mundticin ks was purified to homogeneity by ammonium sulfate precipitation, sequential ion-exchange chromatography, and solid-phase extraction. the gene cluster (mun locus) for mundticin ks production ... | 2002 | 12147478 |
| lactobacillus fuchuensis sp. nov., isolated from vacuum-packaged refrigerated beef. | four strains of a hitherto unknown bacterium isolated from vacuum-packaged refrigerated beef were characterized by using phenotypic and phylogenetic methods. the novel strains were gram-positive, catalase-negative, psychrophilic, rod-shaped bacteria with lactic acid-homofermentative mechanism. comparative 16s rdna gene sequencing demonstrated that the unknown strains represent a novel subline within the genus lactobacillus, close to but distinct from lactobacillus curvatus and lactobacillus sake ... | 2002 | 12148620 |
| microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 degrees c. | to investigate the antagonistic activity of two lactic acid strains against the spoilage microflora in cooked cured meat products, vacuum or modified atmosphere packed at 4 degrees c and to determine the inhibitory capacity of their bacteriocins. | 2002 | 12174033 |
| modelling growth and bacteriocin production by lactobacillus curvatus lth 1174 in response to temperature and ph values used for european sausage fermentation processes. | lactobacillus curvatus lth 1174, a strain isolated from fermented sausage, produces the antilisterial bacteriocin curvacin a. its biokinetics of cell growth and bacteriocin production as a function of temperature (20-38 degrees c) and ph (4.8-7.0) were investigated in vitro during laboratory fermentations using de man, rogosa and sharpe (mrs) medium. a predictive, successfully validated model was set up to describe the influence of temperature and ph on the microbial behavior. both cell growth a ... | 2003 | 12423917 |
| interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and edta in the presence of nitrite and sodium chloride at 24 degrees c. | to develop a nisin- and lysozyme-based antimicrobial treatment for use with processed ham and bologna, in vitro experiments were conducted to determine whether inhibition enhancing interactions occur between the antimicrobials lysozyme, chrisin (a commercial nisin preparation), edta, nacl and nano(2). inhibitory interactions were observed between a number of agents when used against specific pathogenic and spoilage bacteria. the observed interactions included lysozyme with edta (enterococcus fae ... | 2003 | 12423927 |
| leuconostoc gasicomitatum is the dominating lactic acid bacterium in retail modified-atmosphere-packaged marinated broiler meat strips on sell-by-day. | lactic acid bacteria (lab) in retail, modified-atmosphere-packaged (map), marinated broiler meat strips on sell-by-day were mainly identified as leuconostoc gasicomitatum. a total of 32 packages, three to five packages of seven differently marinated broiler meat products, were studied at the end of the producer-defined shelf life (at 6 degrees c, 7-9 days depending on the manufacturer). prior to the microbiological analyses, appearance and smell of the product was checked and ph measured. bacter ... | 2003 | 12430775 |
| identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees c and 25 degrees c. | to evaluate spoilage and identify lactic acid bacteria (lab) from spoilage associations of cooked and brined shrimps stored under modified atmosphere packaging (map) at 0, 5, 8, 15 and 25 degrees c. | 2003 | 12492927 |
| new thermosensitive delivery vector and its use to enable nisin-controlled gene expression in lactobacillus gasseri. | derivatives of a cryptic plasmid from lactobacillus curvatus showed temperature-sensitive replication in thermophilic lactobacilli. the thermosensitive replicon was used to construct the new delivery vector ptn1, which allows site-specific replacement of chromosomal dna sequences. ptn1 carries an erythromycin resistance marker suitable for selection of single-copy integrants and replicates readily at 35 degrees c, whereas replication is efficiently shut down at 42 degrees c. to demonstrate the f ... | 2003 | 12620819 |
| bacterial community structure and location in stilton cheese. | the microbial diversity occurring in stilton cheese was evaluated by 16s ribosomal dna analysis with pcr-denaturing gradient gel electrophoresis. dna templates for pcr experiments were directly extracted from the cheese as well as bulk cells harvested from a variety of viable-count media. the variable v3 and v4-v5 regions of the 16s genes were analyzed. closest relatives of lactococcus lactis, enterococcus faecalis, lactobacillus plantarum, lactobacillus curvatus, leuconostoc mesenteroides, stap ... | 2003 | 12788761 |
| lactobacillus strains isolated from danbo cheese as adjunct cultures in a cheese model system. | isolates of non-starter lactic acid bacteria (nslab) from six ripened danbo cheeses of different ages and of different brands were examined. special emphasis was on the genus lactobacillus with the aim of investigating their role in cheese maturation. thirty-three isolates were typed by the pcr-based method, randomly amplified polymorphic dna (rapd). ten rapd types were found and 70% of the isolates were of rapd types found in more than one cheese. the different rapd types were identified to spe ... | 2003 | 12810280 |
| relevance of microbial interactions to predictive microbiology. | microbial interaction can be ignored in predictive microbiology under most conditions. we show that interactions are only important at high population densities, using published data on inhibition of growth of listeria monocytogenes in broth. our analysis using growth models from predictive microbiology indicated that interactions only occur at population densities of approximately 10(8) cfu/ml of the protective cultures. spoilage is evident at these levels, except for fermented foods. in bacter ... | 2003 | 12810290 |
| characterization of lactobacillus sakei by the type of stereoisomers of lactic acid produced. | lactobacillus sakei strains were characterized by the shift of the type of stereoisomers of lactic acid produced in the presence of 50 mm sodium acetate in a medium. of 27 lactobacillus sakei strains studied, 20 strains showed high levels of dna-dna similarity with l. sakei nric 1071(t), and were confirmed as l. sakei. the three remaining strains were identified as lactobacillus curvatus by dna-dna similarity, and three other strains were included in the cluster of lactobacillus plantarum/lactob ... | 2003 | 12833214 |
| the curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus curvatus lth 1174 under anaerobic conditions. | curvacin a is a listericidal bacteriocin produced by lactobacillus curvatus lth 1174, a strain isolated from fermented sausage. the response of this strain to an added curing agent (sodium nitrite) in terms of cell growth and bacteriocin production was investigated in vitro by laboratory fermentations with modified mrs broth. the strain was highly sensitive to nitrite; even a concentration of 10 ppm of curing agent inhibited its growth and both volumetric and specific bacteriocin production. a m ... | 2003 | 12839751 |
| microbial quality and direct pcr identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages. | detection of six species of lactic acid bacteria and six species of gram-positive catalase-positive cocci from low-acid fermented sausages (fuets and chorizos) was assessed by species-specific pcr. without enrichment, lactobacillus sakei and lactobacillus curvatus were detected in 11.8% of the samples, and lactobacillus plantarum and staphylococcus xylosus were detected in 17.6%. enriched samples allowed the detection of l. sakei and s. xylosus in all of the samples (100%) and of enterococcus fa ... | 2003 | 12902246 |
| nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese. | the occurrence of unappetizing calcium lactate crystals in cheddar cheese is a challenge and expense to manufacturers, and this research was designed to understand their origin. it was hypothesized that nonstarter lactic acid bacteria (nslab) affect calcium lactate crystallization (clc) by producing d(-)-lactate. this study was designed to understand the effect of nslab growth and aging temperature on clc. cheeses were made from milk inoculated with lactococcus lactis starter culture, with or wi ... | 2003 | 12939075 |
| six cases of lactobacillus bacteraemia: identification of organisms and antibiotic susceptibility and therapy. | six cases of bacteraemia in hospitalized patients, 5 with a depressed immune status, were caused by lactobacilli. sodium dodecyl sulfate-polyacrylamide gel electrophoresis of whole-cell proteins and api 50 ch carbohydrate patterns assigned the causative agents to the species lactobacillus rhamnosus, lactobacillus curvatus, lactobacillus delbrueckii subsp. lactis and lactobacillus paracasei subsp. paracasei. | 2003 | 12953954 |
| characterization of a theta-type plasmid from lactobacillus sakei: a potential basis for low-copy-number vectors in lactobacilli. | the complete nucleotide sequence of the 13-kb plasmid prv500, isolated from lactobacillus sakei rv332, was determined. sequence analysis enabled the identification of genes coding for a putative type i restriction-modification system, two genes coding for putative recombinases of the integrase family, and a region likely involved in replication. the structural features of this region, comprising a putative ori segment containing 11- and 22-bp repeats and a repa gene coding for a putative initiat ... | 2003 | 12957947 |
| novel leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product. | to determine the dominant microorganisms involved in kimchi fermentation and to examine their effect on kimchi fermentation, we randomly isolated and characterized 120 lactic acid bacteria from kimchi during a 5-day fermentation at 15 degrees c. leuconostoc citreum was dominant during the early and mid-phases of kimchi fermentation whereas lactobacillus sake/lactobacillus curvatus or lactobacillus brevis were found during later stages. eighty-two out of 120 isolates (68%) were identified as leuc ... | 2003 | 14574101 |
| influence of nutrients on growth and bacteriocin production by leuconostoc mesenteroides l124 and lactobacillus curvatus l442. | the aim of this study was to investigate the effect of complex nutrients on microbial growth and bacteriocin production, in order to improve bacteriocin synthesis during the growth cycle of leuconostoc mesenteroides l124 and lactobacillus curvatus l442. the fermentations were conducted at the optimum ph and temperature for bacteriocin production (ph 5.5+/-0.1 and temperature 25+/-0.1 degrees c). because of their association with the final biomass, conditions favouring the increase of the produce ... | 2004 | 15031648 |
| sodium chloride reduces production of curvacin a, a bacteriocin produced by lactobacillus curvatus strain lth 1174, originating from fermented sausage. | lactobacillus curvatus lth 1174, a strain originating in fermented sausage, produces the antilisterial bacteriocin curvacin a. its biokinetics of cell growth and bacteriocin production as a function of various concentrations of salt (sodium chloride) were investigated in vitro during laboratory fermentations using modified mrs medium. a model was set up to describe the effects of different nacl concentrations on microbial behavior. both cell growth and bacteriocin activity were affected by chang ... | 2004 | 15066822 |
| influence of antimicrobial agents on the spoilage of a meat-based entomophage diet. | the microbial decomposition of a meat-based entomophage diet presented in parafilm packets was investigated. considerable bacteria but not fungi were associated with components used to prepare the diet (i.e., hens' eggs, liver, and ground beef). at the initial sampling time, there were no differences among diet treatments in the size of bacterial or fungal populations. bacterial populations in diets not containing antibacterial agents rapidly increased and reached an asymptote by 24 h (approxima ... | 2004 | 15154441 |
| antimicrobial potential of immobilized lactococcus lactis subsp. lactis atcc 11454 against selected bacteria. | immobilization of living cells of lactic acid bacteria could be an alternative or complementary method of immobilizing organic acids and bacteriocins and inhibit undesirable bacteria in foods. this study evaluated the inhibition potential of immobilized lactococcus lactis subsp. lactis atcc 11454 on selected bacteria by a modified method of the agar spot test. l. lactis was immobilized in calcium alginate (1 to 2%)-whey protein concentrate (0 and 1%) beads. the antimicrobial potential of immobil ... | 2004 | 15222547 |
| development of polythene films for food packaging activated with an antilisterial bacteriocin from lactobacillus curvatus 32y. | the aims of this work were to (i) use a bacteriocin produced by lactobacillus curvatus 32y active against listeria monocytogenes to activate polythene films by different methods, (ii) implement a large-scale process for antilisterial polythene films production and (iii) verify the efficacy of the developed films in inhibiting the growth of l. monocytogenes during the storage of meat products. | 2004 | 15239697 |
| effects of different spices used in production of fermented sausages on growth of and curvacin a production by lactobacillus curvatus lth 1174. | lactobacillus curvatus lth 1174, a fermented sausage isolate, produces the listericidal bacteriocin curvacin a. the effect of different spices relevant for the production of fermented sausages was investigated in vitro through laboratory fermentations with a meat simulation medium and an imposed ph profile relevant for belgian-type fermented sausages. the influence on the growth characteristics and especially on the kinetics of curvacin a production with l. curvatus lth 1174 was evaluated. peppe ... | 2004 | 15294818 |
| identification of lactobacillus sakei and lactobacillus curvatus by multiplex pcr-based restriction enzyme analysis. | two closely related lactic acid bacteria, lactobacillus sakei and lactobacillus curvatus, are very difficult to be rapidly differentiated. here we report multiplex polymerase chain reaction (pcr)-based restriction enzyme analysis that is useful for rapid and reliable identification of these two species. this method employs both polymerase chain reaction (pcr) and restriction enzyme analysis (rea). first, multiplex-pcr using three primers that were designed from 16s rdna sequence produces two ban ... | 2004 | 15325747 |