| anaerobic conversion of lactic acid to acetic acid and 1, 2-propanediol by lactobacillus buchneri. | the degradation of lactic acid under anoxic conditions was studied in several strains of lactobacillus buchneri and in close relatives such as lactobacillus parabuchneri, lactobacillus kefir, and lactobacillus hilgardii. of these lactobacilli, l. buchneri and l. parabuchneri were able to degrade lactic acid under anoxic conditions, without requiring an external electron acceptor. each mole of lactic acid was converted into approximately 0.5 mol of acetic acid, 0.5 mol of 1,2-propanediol, and tra ... | 2001 | 11133436 |
| characterization of lactobacilli from scotch malt whisky distilleries and description of lactobacillus ferintoshensis sp. nov., a new species isolated from malt whisky fermentations. | sixty-four strains of lactobacillus were isolated from fermentation samples from 23 malt whisky distilleries located in the major whisky producing regions of scotland. the strains were assigned to 26 ribotype patterns. strains of some ribotype patterns were widely distributed and recovered from distilleries throughout scotland, while strains representing other ribotypes were particular to a specific region or even a certain distillery. repeated sampling of a single distillery over a 12 month per ... | 2001 | 11283296 |
| evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study. | the development of the lactic acid bacterial community in a commercial malt whisky fermentation occurred in three broad phases. initially, bacteria were inhibited by strong yeast growth. fluorescence microscopy and environmental scanning electron microscopy revealed, in this early stage, both cocci and rods that were at least partly derived from the wort and yeast but also stemmed from the distillery plant. denaturing gradient gel electrophoresis (dgge) of partial 16s rrna genes and sequence ana ... | 2002 | 11772639 |
| glucan synthesis in the genus lactobacillus: isolation and characterization of glucansucrase genes, enzymes and glucan products from six different strains. | members of the genera streptococcus and leuconostoc synthesize various alpha-glucans (dextran, alternan and mutan). in lactobacillus, until now, the only glucosyltransferase (gtf) enzyme that has been characterized is gtfa of lactobacillus reuteri 121, the first gtf enzyme synthesizing a glucan (reuteran) that contains mainly alpha-(1-->4) linkages together with alpha-(1-->6) and alpha-(1-->4,6) linkages. recently, partial sequences of glucansucrase genes were detected in other members of the ge ... | 2004 | 15528655 |
| reclassification of lactobacillus ferintoshensis as a later heterotypic synonym of lactobacillus parabuchneri. | lactobacillus ferintoshensis has recently been described as a novel species, distinct from its close phylogenetic neighbours lactobacillus buchneri, lactobacillus kefiri and lactobacillus hilgardii. two highly related species with validly published names, lactobacillus parakefiri and lactobacillus parabuchneri, were not considered in the study due to the lack of 16s rrna gene sequence data at that time. since the publication of the study, the sequences have become available and have revealed tha ... | 2005 | 16166731 |
| lactic acid bacteria in marinades used for modified atmosphere packaged broiler chicken meat products. | lactic acid bacteria (lab) in some marinades commonly used in finland for modified atmosphere packaged poultry meat products were enumerated and identified to determine whether the marinades contained lab species that cause meat spoilage. the concentrations of lab in 51 marinade samples ranged from less than 100 to 8.0 x 10(5) cfu/ml. seventeen of the samples produced lab growth only after enrichment, and in five samples no growth was detected either by direct culturing or enrichment. eighty-eig ... | 2007 | 17388074 |
| diversity and dynamics of lactobacilli populations during ripening of rdo camembert cheese. | the diversity and dynamics of lactobacillus populations in traditional raw milk camembert cheese were monitored throughout the manufacturing process in 3 dairies. culture-dependent analysis was carried out on isolates grown on acidified de man - rogosa - sharpe agar and lactobacillus anaerobic de man rogosa sharpe agar supplemented with vancomycin and bromocresol green media. the isolates were identified by polymerase chain reaction - temperature gradient gel electrophoresis (pcr-tgge) and (or) ... | 2008 | 18388993 |
| rapid identification of the three major species of dairy obligate heterofermenters lactobacillus brevis, lactobacillus fermentum and lactobacillus parabuchneri by species-specific duplex pcr. | in this study, the biodiversity of 154 strains of lactic acid bacteria, including 112 dairy product isolates presumptively identified as obligately heterofermentative lactobacilli (ohl) by classical microbiological tests, as well as 23 ohl-type strains, was investigated by pcr-based methods and gene sequencing. using these techniques, 51% of the cheese isolates were actually identified as ohl. the non-ohl isolates were identified to the leuconostoc, lactobacillus, weisella, pediococcus or strept ... | 2008 | 18510560 |
| diversity of lactic acid bacteria population in ripened parmigiano reggiano cheese. | the diversity of dominant lactic acid bacteria population in 12 months ripened parmigiano reggiano cheeses was investigated by a polyphasic approach including culture-dependent and independent methods. traditional plating, isolation of lab and identification by 16s rdna analysis showed that strains belonging to lactobacillus casei group were the most frequently isolated. lactobacillus helveticus, lactobacillus delbrueckii subsp. lactis, lactobacillus parabuchneri, and lactobacillus buchneri spec ... | 2008 | 18524408 |
| polyphasic approach to bacterial dynamics during the ripening of spanish farmhouse cheese, using culture-dependent and -independent methods. | we studied the dynamics of the microbial population during ripening of cueva de la magahá cheese using a combination of classical and molecular techniques. samples taken during ripening of this spanish goat's milk cheese in which lactococcus lactis and streptococcus thermophilus were used as starter cultures were analyzed. all bacterial isolates were clustered by using randomly amplified polymorphic dna (rapd) and identified by 16s rrna gene sequencing, species-specific pcr, and multiplex pcr. o ... | 2008 | 18658288 |
| diversity of lactic acid bacteria in two flemish artisan raw milk gouda-type cheeses. | pcr-denaturing gradient gel electrophoresis (pcr-dgge) was used to study the diversity of lactic acid bacteria (lab) in two flemish artisan raw milk gouda-type cheeses. in parallel, conventional culturing was performed. isolates were identified using (gtg)(5)-pcr and sequence analysis of 16s rrna and phes genes. discriminant analysis revealed some differences in overall lab diversity between the two batches and between the two cheeses. within each batch, the diversity of 8- and 12-week-old chees ... | 2008 | 18721684 |
| lactobacillus kisonensis sp. nov., lactobacillus otakiensis sp. nov., lactobacillus rapi sp. nov. and lactobacillus sunkii sp. nov., heterofermentative species isolated from sunki, a traditional japanese pickle. | thirty six gram-positive, rod-shaped, non-spore-forming, non-motile bacterial strains were isolated from the non-salted pickle solution used in producing sunki products, a traditional japanese pickle. the novel strains were discriminated and separated into four groups by amplified fragment length polymorphism profiling, and by analysis based on reca gene sequences. the strains were classified into four species groups belonging to the lactobacillus buchneri species group, which consists of l. buc ... | 2009 | 19329601 |
| culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation. | mezcal is an alcoholic beverage obtained from the distillation of fermented juices of cooked agave spp. plant stalks (agave must), and each region in mexico with denomination of origin uses defined agave species to prepare mezcal with unique organoleptic characteristics. during fermentation to produce mezcal in the state of tamaulipas, not only alcohol-producing yeasts are involved, but also a lactic acid bacterial community that has not been characterized yet. in order to address this lack of k ... | 2010 | 20383505 |
| identification and characterization of a glucan-producing enzyme from lactobacillus hilgardii tmw 1.828 involved in granule formation of water kefir. | water kefir is a home made fermented beverage based on a sucrose solution with fruit extracts. the inoculum of such fermentations consists of macroscopic granula containing lactic and acetic acid bacteria, and yeasts, which are embedded in an exopolysaccharide (eps) matrix. in this work, a strain of lactobacillus hilgardii producing large amounts of the granule-forming dextran could be isolated. the glycosyltransferans (gtf) commonly called glucansucrase responsible for the production of this de ... | 2010 | 20510787 |
| presence of sourdough lactic acid bacteria in commercial total mixed ration silage as revealed by denaturing gradient gel electrophoresis analysis. | to characterize the bacterial communities in commercial total mixed ration (tmr) silage, which is known to have a long bunk life after silo opening. | 2010 | 20796210 |
| diversity of lactobacillus and bifidobacterium in feces of herbivores, omnivores and carnivores. | the lactobacillus and bifidobacterium population in the feces of 26 animals (16 species) were studied by culture-dependent and culture-independent techniques. lactobacilli were detected from a few herbivores, all carnivores and some omnivores. lactobacillus johnsonii, lactobacillus reuteri, lactobacillus salivarius, lactobacillus vaginalis and lactobacillus ingluviei were the most dominant lactobacilli in carnivores. these species were, however, not predominant in herbivores and omnivores. lacto ... | 2010 | 21034840 |
| 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 |
| 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 |
| brazilian kefir: structure, microbial communities and chemical composition. | microbial ecology and chemical composition of brazilian kefir beverage was performed. the microorganisms associated with brazilian kefir were investigated using a combination of phenotypic and genotypic methods. a total of 359 microbial isolates were identified. lactic acid bacteria (60.5%) were the major isolated group identified, followed by yeasts (30.6%) and acetic acid bacteria (8.9%). lactobacillus paracasei (89 isolates), lactobacillus parabuchneri (41 isolates), lactobacillus casei (32 i ... | 2011 | 24031681 |
| microbial communities and chemical changes during fermentation of sugary brazilian kefir. | the microorganisms associated with sugary brazilian kefir beverage were investigated using a combination of culture-dependent and -independent methods. a total of 289 bacteria and 129 yeasts were identified via phenotypic and genotypic methods. lb. paracasei (23.8%) was the major bacterial isolate identified, followed by acetobacter lovaniensis (16.31%), lactobacillus parabuchneri (11.71%), lactobacillus kefir (10.03%) and lactococcus lactis (10.03%). saccharomyces cerevisiae (54.26%) and kluyve ... | 2010 | 24026929 |
| biofilm-forming capacity in biogenic amine-producing bacteria isolated from dairy products. | biofilms on the surface of food industry equipment are reservoirs of potentially food-contaminating bacteria-both spoilage and pathogenic. however, the capacity of biogenic amine (ba)-producers to form biofilms has remained largely unexamined. bas are low molecular weight, biologically active compounds that in food can reach concentrations high enough to be a toxicological hazard. fermented foods, especially some types of cheese, accumulate the highest ba concentrations of all. the present work ... | 2016 | 27242675 |
| use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. | this study aimed at investigating the addition of legume (chickpea, lentil and bean) flours to wheat flour bread. type i sourdough containing legumes or wheat-legume flours were prepared and propagated (back slopped) in laboratory, according to traditional protocols that are routinely used for making typical italian breads. based on kinetic of acidification and culture-dependent data, the wheat-legume sourdough was further characterized and selected for bread making. as determined by rapd-pcr an ... | 2014 | 24794619 |
| 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 |
| 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 |
| polyphasic approach for quantitative analysis of obligately heterofermentative lactobacillus species in cheese. | obligately heterofermentative lactobacilli (ohl) present in cheese during ripening can influence the flavour and texture of the final product. in order to better evaluate, follow and control this population, there is a current need for easy-to-use tools. in this study, a culture-dependent quantitative method (abev medium) was set up for direct and selective enumeration of total ohl from cheese, and a culture-independent method based on specific real time pcr (qpcr) assays was developed to target ... | 2012 | 22608233 |
| the histidine decarboxylase gene cluster of lactobacillus parabuchneri was gained by horizontal gene transfer and is mobile within the species. | histamine in food can cause intolerance reactions in consumers. lactobacillus parabuchneri (l. parabuchneri) is one of the major causes of elevated histamine levels in cheese. despite its significant economic impact and negative influence on human health, no genomic study has been published so far. we sequenced and analyzed 18 l. parabuchneri strains of which 12 were histamine positive and 6 were histamine negative. we determined the complete genome of the histamine positive strain fam21731 with ... | 2017 | 28261177 |
| histamine-producing lactobacillus parabuchneri strains isolated from grated cheese can form biofilms on stainless steel. | the consumption of food containing large amounts of histamine can lead to histamine poisoning. cheese is one of the most frequently involved foods. histamine, one of the biogenic amines (bas) exhibiting the highest safety risk, accumulates in food contaminated by microorganisms with histidine decarboxylase activity. the origin of these microorganisms may be very diverse with contamination likely occurring during post-ripening processing, but the microorganisms involved during this manufacturing ... | 2016 | 27375247 |