A total of 112 strains lactic acid bacteria duck origin were studied for their use as a probiotic feed supplement.In vitro studies included aggregation, co-aggregation, cell surface hydrophobicity and adhesion activities on poultry crop cells human Hep2-cells. Additionally, growth with bile acids (chicken bile, ox gall taurocholic acid) tolerance to acidic pH tested. Among all the isolates, two (Lactobacillus animalis TMW 1.972 Lactobacillus salivarius 1.992) selected survival test in...

ABSTRACT EPS formed by lactobacilli in situ during sourdough fermentation may replace hydrocolloids currently used as texturizing, antistaling, or prebiotic additives bread production. In this study, a screening of >100 strains cereal-associated and intestinal lactic acid bacteria was performed for the production exopolysaccharides (EPS) from sucrose. Fifteen produced fructan, four glucan. It remarkable that formation glucan fructan most frequently found isolates species Lactobacillus...

ABSTRACT Endospores of proteolytic type B Clostridium botulinum TMW 2.357 and Bacillus amyloliquefaciens 2.479 are currently described as the most high-pressure-resistant bacterial spores relevant to food intoxication spoilage in combined pressure-temperature applications. The effects pressure (0.1 1,400 MPa) temperature (70 120°C) treatments were determined for these spores. A process employing isothermal holding times was established distinguish from effects. An increase (600 an (90 110°C)...

The microflora of sourdough preparations was investigated by examining the physiological characteristics, whole-cell protein patterns, and 16S rRNA sequences Lactobacillus isolates. Strains isolated from were placed in species brevis, sanfrancisco, reuteri. determined for L. fructivorans, fermentum, reuteri, oligonucleotide probes fast specific identification these lactobacilli deduced. organisms compared with data other additional reference strains. a rye sourdough; strains may account most...

Sourdough has played a significant role in human nutrition and culture for thousands of years is still eminent importance diet the bakery industry. Lactobacillus sanfranciscensis predominant key bacterium traditionally fermented sourdoughs.The genome L. TMW 1.1304 isolated from an industrial sourdough fermentation was sequenced with combined Sanger/454-pyrosequencing approach followed by gap closing walking on fosmids. The sequencing data revealed circular chromosomal sequence 1,298,316 bp...

ABSTRACT The inactivation of bacterial endospores by hydrostatic pressure requires the combined application heat and pressure. We have determined resistance spores 14 food isolates 5 laboratory strains Bacillus subtilis , B. amyloliquefaciens licheniformis to treatments with temperature (200 800 MPa 60 80°C) in mashed carrots. A large variation was observed, their reduction 70°C for 4 min ranged from more than 6 log units no reduction. sporulation conditions further influenced resistance....

The aim of this study was to analyse the bacterial microbiota water kefir using culture-independent methods.We compared four kefirs different origins 16S rDNA amplicon sequencing and ARDRA. consisted proportions genera Lactobacillus (Lact.), Leuconostoc (Leuc.), Acetobacter (Acet.) Gluconobacter. Surprisingly, varying but consistently high numbers sequences representing members genus Bifidobacterium (Bif.) were found in all kefirs. Whereas part bifidobacterial could be assigned...

Genotypic fingerprinting to analyse the bacterial flora of an industrial sourdough revealed a coherent group strains which could not be associated with valid species. Comparative 16S rDNA sequence analysis showed that these formed homogeneous cluster distinct from their closest relatives, Lactobacillus farciminis, alimentarius and kimchii. To characterize them further, physiological (sugar fermentation, formation DL-lactate, hydrolysis arginine, growth temperature, CO2 production)...

The microflora of a Sudanese sorghum flour, spontaneously fermented sourdough and along-term produced in household by consecutive re-inoculations, wasstudied. dominant contaminants flour were Gram-negative, catalase-positive,rod-shaped bacteria with counts about 105 cfu g−1. Thespontaneously showed bacterial succession from Gram-negative,catalase-positive to Enterococcus faecalis, Lactococcus lactis,Lactobacillus fermentum Lact. reuteri. total countreached about1010 g−1 the pH dropped...

Lactobacillus sanfranciscensis LSCE1 was selected as a target organism originating from recurrently refreshed sourdough to study the metabolic rerouting associated with acid stress exposure during fermentation. In particular, induced shift toward overproduction of 3-methylbutanoic and 2-methylbutanoic acids accompanied by reduced sugar consumption primary carbohydrate metabolite production. The fate labeled leucine, role different nutrients precursors, expression genes involved in...

Recently, γ-glutamyl dipeptides (γ-GPs) were found to be responsible for the attractive kokumi flavor of Parmesan cheese (PC). Quantitation γ-GPs and their parent amino acids in 13-, 24-, 30-month ripened PC samples by LC-MS/MS stable isotope dilution analysis (SIDA), in-cheese (13)C-labeling studies, followed transferase (GGT) activity revealed generated most efficiently after 24 months ripening a GGT-catalyzed transfer moiety L-glutamine onto various acceptor released upon casein...

High hydrostatic pressure (HHP) exerts diverse effects on microorganisms, leading to stress response and cell death. While inactivation of microorganisms by lethal HHP is well investigated in the context food preservation hygienic safety minimal processes, sublethal its effect adaptation cross-protection less understood. In this study, Lactobacillus sanfranciscensis was characterized compared with cold, heat, salt, acid starvation at proteome level using 2-DE so as provide insight into...

A rapid method for a reliable and simultaneous identification of different lactic acid bacteria in fermented food has been developed. Various 16S 23S rRNA-targeted, species-specific oligonucleotides were applied as capture probes non-radioactive reverse dot blot hybridization. simple fast DNA extraction combination with vitro amplification rRNA gene fragments enables the direct detection typical starter organisms without any preceding enrichment or cultivation steps. occurring cheese,...