| lactobacillus amylolyticus sp. nov., isolated from beer malt and beer wort. | some of the strains used for the biological acidification in breweries belong to l. delbrueckii subsp. delbrueckii, l. delbrueckii subsp. lactis or l. fermentum. however, more recent studies showed that most strains isolated are physiologically different from the above mentioned species and were tentatively allocated to lactobacillus amylovorus. genotypic studies of 25 strains exclusively isolated from beer malts and beer worts, showed, that there were differences to the type strain of l. amylov ... | 1998 | 9779604 |
| description of a french natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota. | sourdoughs are complex ecosystems which are widely used to produce baked goods. this study aimed to provide a dynamic description of an industrial french sourdough ecosystem over 10 consecutive days. the sourdough was obtained from a natural fermentation that has been propagated over several years by the traditional backslopping method. the physico-chemical properties (ph, temperature, total titratable acidity) and the diversity of the lactobacilli among the microbiota were analyzed. a culture-d ... | 2011 | 21935690 |
| characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods. | lactic acid bacteria (lab) isolated from different sources (dairy products, fruits, fresh and fermented vegetables, fermented cereals) were screened for antimicrobial activity against other bacteria, including potential pathogens and food spoiling bacteria. six strains have been shown to produce bacteriocins: lactococcus lactis 19.3, lactobacillus plantarum 26.1, enterococcus durans 41.2, isolated from dairy products and lactobacillus amylolyticus p40 and p50, and lactobacillus oris p49, isolate ... | 2014 | 24849010 |
| lactobacillus gigeriorum sp. nov. isolated from chicken crop. | strain 202(t), isolated from chicken crop in the early 1980s, was characterised by phenotypic and molecular taxonomic methods. the homofermentative lactic acid bacterium was a non-motile, facultatively anaerobe short rods. according to 16s rrna gene sequence analysis the strain belongs to the genus lactobacillus, clustering within the l. acidophilus-delbrueckii group. l. intestinalis and l. amylolyticus were the most closely related type strains with 16s rrna gene sequence similarities of 96.1 a ... | 2011 | 21421927 |
| analysis of bacterial communities of traditional fermented west african cereal foods using culture independent methods. | in this study, the microbial composition of kunu-zaki and ogi, two popular foods in nigeria produced after natural, uncontrolled fermentation of cereals, was assessed by culture-independent molecular profiling methods. in particular, pcr-denaturing gradient gel electrophoresis and construction of 16s rrna gene clone libraries revealed the presence of diverse bacterial communities. dna sequencing of the highly variable v3 region of the 16s rrna genes obtained from pcr-dgge fingerprints identified ... | 2011 | 21272950 |
| effects of ph and temperature on products and bacterial community in l-lactate batch fermentation of garbage under unsterile condition. | acidogenesis fermentation of artificial garbage without sterile condition was conducted in batch mode to investigate effects of cultivation ph (5.5, 6.0, 6.5) and temperature (45, 50, 55 degrees c). bacteria exiting natively in the garbage were utilized in this study; in turn, no specific seed was inoculated. the results indicated that only one set of operational conditions (ph 5.5 and 55 degrees c) led to l-lactate fermentation. obtained yield of lactate based on initial carbohydrate was around ... | 2007 | 17433400 |
| microbiological characterization of wet wheat distillers' grain, with focus on isolation of lactobacilli with potential as probiotics. | wet wheat distillers' grain (wwdg), a residue from ethanol fermentation, was examined from a microbiological perspective. after storage, wwdg was characterized by a high content of lactobacilli, nondetectable levels of other bacteria, occasional occurrence of yeasts, and a ph of about 3.6 and contained a mixture of lactic acid, acetic acid, and ethanol. the composition of lactobacilli in wwdg was simple, including primarily the species lactobacillus amylolyticus, lactobacillus panis, and lactoba ... | 2004 | 15006774 |
| lactobacillus fornicalis sp. nov., isolated from the posterior fornix of the human vagina. | twelve strains isolated from the posterior fornix fluid of the human vagina were identified as lactobacillus johnsonii, lactobacillus acidophilus, lactobacillus gallinarum and lactobacillus crispatus based on numerical analyses of total soluble cell protein profiles and randomly amplified polymorphic dna (rapd)-pcr banding patterns. five strains grouped with the type strains of lactobacillus gasseri (dsm 20077t) and lactobacillus jensenii (dsm 20557t) at r > or = 0.83 in one protein profile clus ... | 2000 | 10843070 |