| 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 |
| 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 |
| a taxonomic survey of lactic acid bacteria isolated from wheat (triticum durum) kernels and non-conventional flours. | in order to explore the correspondence between raw material- and mature sourdough-lactic acid bacterial (lab) communities, 59 italian wheat (triticum durum) grain samples, one bran and six non-conventional flour samples were analyzed through a culture-dependent approach. the highest cell count by an agar medium specific for lab was 2.16 log cfu/g. from about 2300 presumptive lab (gram-positive and catalase-negative) colonies collected, a total of 356 isolates were subjected to identification by ... | 2007 | 17683888 |
| biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs. | in this study, four different laboratory scale gluten-free (gf) sourdoughs were developed from buckwheat or teff flours. the fermentations were initiated by the spontaneous biota of the flours and developed under two technological conditions (a and b). sourdoughs were propagated by continuous back-slopping until the stability was reached. the composition of the stable biota occurring in each sourdough was assessed using both culture-dependent and -independent techniques. overall, a broad spectru ... | 2010 | 21356457 |
| microbial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study. | fresh pork sausage is produced without a microbial kill step and therefore chilled or frozen to control microbial growth. in this report, the microbiota in a chilled fresh pork sausage model produced with or without an antimicrobial combination of sodium lactate and sodium diacetate was studied using a combination of traditional microbiological methods and deep pyrosequencing of 16s rrna gene amplicons. in the untreated system, microbial populations rose from 10(2) to 10(6) cfu/g within 15 days ... | 2014 | 24928886 |
| the use of 16s rrna gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding. | in order to control food losses and wastage, monitoring the microbial diversity of food products, during processing and storage is important, as studies have highlighted the metabolic activities of some microorganisms which can lead to spoilage. knowledge of this diversity can be greatly improved by using a metagenetic approach based on high throughput 16s rrna gene sequencing, which enables a much higher resolution than culture-based methods. moreover, the jameson effect, a phenomenon described ... | 2017 | 27751567 |
| lactic acid microflora of the gut of snail cornu aspersum. | the intestinal lactic acid microflora of the edible snail cornu aspersum was studied by culture-based methods and was phenotypically and molecularly characterized. the antibacterial activity of lactic acid bacteria (lab) isolates was investigated. snails in different stages of development were collected from farms located in several regions of bulgaria. one hundred twenty-two isolates, belonging to the group of lab, were characterized morphologically and were divided into four groups. representa ... | 2014 | 26019550 |
| codominance of lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation. | fifteen sourdoughs produced in western sicily (southern italy) were analysed by classical methods for their chemico-physical characteristics and the levels of lactic acid bacteria (lab). ph and total titratable acidity (tta) were mostly in the range commonly reported for similar products produced in italy, but the fermentation quotient (fq) of the majority of samples was above 4.0, due to the low concentration of acetic acid estimated by high performance liquid chromatography (hplc). specific co ... | 2015 | 26187828 |
| evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials. | the preparation of sourdough in bakeries may include the use of inocula, e.g. fruits, flowers or rumen cuts to accelerate the process of selection of suitable microorganisms. the aim of this work was to investigate the effect of these inocula on the microbial evolution in sourdoughs. first, the microbiota of nineteen traditional sourdoughs that were initially started with diverse inocula was identified. second, de novo sourdoughs were started with plant materials and the evolution of sourdough m ... | 2016 | 27240218 |
| genetic and technological characterisation of vineyard- and winery-associated lactic acid bacteria. | vineyard- and winery-associated lactic acid bacteria (lab) from two major pdo regions in greece, peza and nemea, were surveyed. lab were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations (mlf). higher population density and species richness were detected in nemea than in peza vineyards and on grapes than in fermenting musts. pediococcus pentosaceus and lactobacillus graminis were the most abundant lab on grapes, while lactobacillus plantarum ... | 2015 | 25866789 |