| diversity of the resident microbiota in a thermophilic municipal biogas plant. | biogas plants continuously convert biological wastes mainly into a mixture of methane, co2 and h2o-a conversion that is carried out by a consortium of bacteria and archaea. especially in the municipal plants dedicated towards waste treatment, the reactor feed may vary considerably, exposing the resident microbiota to a changing variety of substrates. to evaluate how and if such changes influence the microbiology, an established biogas plant (6,600 m3, up to 600 m3 biogas per h) was followed over ... | 2008 | 18820906 |
| species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations. | leek (allium ampeloprasum var. porrum) is one of belgium's most important vegetables. all or part of the green leek parts are often left on the fields because of their limited cooking applications compared to the white leek parts. therefore, the possibility to perform leek fermentations in view of product valorization and diversification was investigated. this study deals with the community dynamics, species diversity, and metabolite kinetics of spontaneous leek fermentations, thereby studying t ... | 2013 | 23200651 |
| lactobacillus senmaizukei sp. nov., isolated from japanese pickle. | the taxonomic position of a lactic acid bacterium, strain l13(t), isolated from senmaizuke, a japanese traditional pickle, was studied. this strain was a heterofermentative, facultatively anaerobic, gram-positive, non-spore-forming, non-motile, rod-shaped bacterium. it produced dl-lactic acid from glucose. phylogenetic analysis of its 16s rrna gene sequence and physiological and biochemical characteristics indicated that the strain was a member of the genus lactobacillus. based on 16s rrna gene ... | 2008 | 18599706 |
| reclassification of lactobacillus brevis strains lmg 11494 and lmg 11984 as lactobacillus parabrevis sp. nov. | a polyphasic study revealed taxonomic heterogeneity among reference strains of the species lactobacillus brevis. representative strains of l. brevis and related taxa were investigated by partial sequence analysis of the housekeeping gene encoding the alpha-subunit of phenylalanyl-trna synthase (phes). species-specific clusters were delineated for all taxa studied except for two l. brevis strains, lmg 11494 and lmg 11984, respectively isolated from cheese and wheat, which occupied a distinct posi ... | 2006 | 16825629 |
| lactobacillus paucivorans sp. nov., isolated from a brewery environment. | a gram-stain-positive, catalase-negative and rod-shaped bacterium was isolated from a brewery environment. its phylogenetic affiliation was determined by using 16s rrna gene sequence analysis. it was found that strain tmw 1.1424(t) belongs to the genus lactobacillus, with the three nearest neighbours lactobacillus parabrevis lmg 11984(t) (97 %), lactobacillus brevis dsm 20054(t) (95.9 %) and lactobacillus hammesii dsm 16381(t) (96.2 %). comparative sequencing of additional phylogenetic marker ge ... | 2010 | 19933585 |
| lactic acid bacterium and yeast microbiotas of sixteen french traditional sourdoughs. | sixteen sourdoughs (fs1-fs16) used for the manufacture of traditional french breads were characterized by strongly acid conditions (median value of ph 3.5). the concentration of free amino acids (faa) was highly variable, due to different proteolytic activity of flour used for back slopping and of dominant microorganisms. median value of cell density of lactic acid bacteria (lab) was 9.2 log cfu/g. the ratio between lab and yeasts ranged from 10,000:1 to 10:1. according to the culture-dependent ... | 2015 | 26439422 |
| phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the çubuk region in turkey. | a total of 152 lactic acid bacteria (lab) were isolated from pickles produced in the ankara-çubuk region. these isolates were clustered into eight groups on the basis of their phenotypic characteristics including cell morphology, co2 production from glucose, growth at 10 and 45 °c, growth in 6.5 % nacl, and growth at ph 9.6. api 50 ch carbohydrate fermentation test, 16s ribosomal rna (rrna) sequence analysis, and sodium dodecyl sulfate-acrylamide gel electrophoresis (sds-page) whole-cell protein ... | 2015 | 25404550 |
| lactobacillus koreensis sp. nov., isolated from the traditional korean food kimchi. | a lactic acid bacterium, strain dcy50(t), isolated from the traditional korean food kimchi, was studied to determine its taxonomic position. the strain was gram-stain-positive, catalase-negative, facultatively anaerobic, rod-shaped and motile. the genomic dna g+c content was 49 mol% and the peptidoglycan structure was of the a4α (l-lys-d-asp) type. chemotaxonomic markers of the strain were consistent with its classification in the genus lactobacillus. comparisons of 16s rrna and rpoa gene sequen ... | 2011 | 20435754 |
| lactobacillus yonginensis sp. nov., a lactic acid bacterium with ginsenoside converting activity isolated from kimchi. | a gram-reaction-positive, non-motile, non-spore-forming, catalase-negative, facultatively anaerobic, rod-shaped, β-glucosidase-producing lactic acid bacterium, designated strain thk-v8(t), was isolated from the korean fermented food, kimchi, and its taxonomic position was investigated by using a polyphasic approach. strain thk-v8(t) was able to grow at 4-40 °c (optimum, 30 °c) and ph 4.0-7.0 (optimum, ph 6.0). strain thk-v8(t) had the ability to transform ginsenoside rb₁ to rd. on the basis of 1 ... | 2013 | 23475345 |