Summary: A family of gram-positive bacteria found regularly in the mouth and intestinal tract of man and other animals, in food and dairy products, and in fermenting vegetable juices. A few species are highly pathogenic.

Top Publications

  1. Hugenholtz J, Kleerebezem M. Metabolic engineering of lactic acid bacteria: overview of the approaches and results of pathway rerouting involved in food fermentations. Curr Opin Biotechnol. 1999;10:492-7 pubmed
    ..There have been recent successes in metabolic engineering in these lactic acid bacteria, including examples of changes in both primary metabolism (diacetyl and alanine) and secondary metabolism (exopolysaccharides and flavour)...
  2. Ouadghiri M, Vancanneyt M, Vandamme P, Naser S, Gevers D, Lefebvre K, et al. Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk 'lben'. J Appl Microbiol. 2009;106:486-95 pubmed publisher
    ..To identify lactic acid bacteria (LAB) present in Moroccan dairy products to establish and preserve their microbial species diversity...
  3. Kleerebezem M, Vaughan E. Probiotic and gut lactobacilli and bifidobacteria: molecular approaches to study diversity and activity. Annu Rev Microbiol. 2009;63:269-90 pubmed publisher
    ..Taken together, these developments are anticipated to dramatically alter the scope and impact of the probiotic field, offering tremendous new opportunities with accompanying challenges for research and industrial application...
  4. Chao S, Wu R, Watanabe K, Tsai Y. Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan. Int J Food Microbiol. 2009;135:203-10 pubmed publisher
    ..These results revealed that there is a high level of diversity in LAB at the different stages of fermentation in the production of suan-tsai and fu-tsai...
  5. Turpin W, Humblot C, Noordine M, Thomas M, Guyot J. Lactobacillaceae and cell adhesion: genomic and functional screening. PLoS ONE. 2012;7:e38034 pubmed publisher
    ..Results showed that wild LAB from tropical amylaceous fermented food had a much higher binding capacity than the two LAB currently known to be probiotics. However their adhesion was not linked to any particular genetic equipment...
  6. Argyri A, Zoumpopoulou G, Karatzas K, Tsakalidou E, Nychas G, Panagou E, et al. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiol. 2013;33:282-91 pubmed publisher
    ..These strains are good candidates for further investigation both with in vivo studies to elucidate their potential health benefits and in olive fermentation processes to assess their technological performance as novel probiotic starters...
  7. Nanatani K, Fujiki T, Kanou K, Takeda Shitaka M, Umeyama H, Ye L, et al. Topology of AspT, the aspartate:alanine antiporter of Tetragenococcus halophilus, determined by site-directed fluorescence labeling. J Bacteriol. 2007;189:7089-97 pubmed
  8. Alpert C, Crutz Le Coq A, Malleret C, Zagorec M. Characterization of a theta-type plasmid from Lactobacillus sakei: a potential basis for low-copy-number vectors in lactobacilli. Appl Environ Microbiol. 2003;69:5574-84 pubmed
    ..sakei, making it an interesting basis for developing vectors. Sequence relationships with other plasmids are described and discussed...
  9. Robert H, Gabriel V, Fontagné Faucher C. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR. Int J Food Microbiol. 2009;135:53-9 pubmed publisher
    ..Results from this study clearly confirm the diversity encountered in the microbial community of traditional sourdough and highlight the importance of LAB cocci in the sourdough ecosystem, along with lactobacilli. ..

More Information

Publications115 found, 100 shown here

  1. dos Reis F, de Souza V, Thomaz M, Fernandes L, de Oliveira W, De Martinis E. Use of Carnobacterium maltaromaticum cultures and hydroalcoholic extract of Lippia sidoides Cham. against Listeria monocytogenes in fish model systems. Int J Food Microbiol. 2011;146:228-34 pubmed publisher
    ..In conclusion, it was observed that the use of EAP and cultures of carnobacteria have potential to inhibit L. monocytogenes in fish systems and the applications should be carefully studied, considering the influence of food matrix...
  2. Franco T, Garcia S, Hirooka E, Ono Y, Dos Santos J. Lactic acid bacteria in the inhibition of Fusarium graminearum and deoxynivalenol detoxification. J Appl Microbiol. 2011;111:739-48 pubmed publisher
    ..The isolated bacteria are able to inhibit F. graminearum growth and remove DON in vitro. This study suggests potential application of the isolated LAB strains in the inhibition of F. graminearum IAPAR 2218 and DON removal in vitro. ..
  3. Galat A, Dufresne J, Combrisson J, Thépaut J, Boumghar Bourtchai L, Boyer M, et al. Novel method based on chromogenic media for discrimination and selective enumeration of lactic acid bacteria in fermented milk products. Food Microbiol. 2016;55:86-94 pubmed publisher
    ..To our knowledge, this is the first description of a chromogenic culture method applied to selective enumeration of LAB. ..
  4. Duffes F, Corre C, Leroi F, Dousset X, Boyaval P. Inhibition of Listeria monocytogenes by in situ produced and semipurified bacteriocins of Carnobacterium spp. on vacuum-packed, refrigerated cold-smoked salmon. J Food Prot. 1999;62:1394-403 pubmed
    ..Moreover, no product spoilage could be observed with the use of such bacteriocin-producing strains as demonstrated by good sensorial analyses and low biogenic amine production. ..
  5. Thomas C, O Beirne D. Evaluation of the impact of short-term temperature abuse on the microbiology and shelf life of a model ready-to-use vegetable combination product. Int J Food Microbiol. 2000;59:47-57 pubmed
    ..3% immediately after inoculation and 82.3% after 168 h at 3 degrees C, respectively. Growth of populations associated with exposure to abuse temperatures was not accompanied by significant changes in product colour (P < 0.05). ..
  6. Nemeth E, Adanyi N, Halász A, Varadi M, Szendro I. Real-time study of the effect of different stress factors on lactic acid bacteria by electrochemical optical waveguide lightmode spectroscopy. Biomol Eng. 2007;24:631-7 pubmed
    ..Results were compared to the traditional micro-assay method, and it can be assumed that after further investigations this new technique could be used in real-time application. ..
  7. Bu G, Luo Y, Zhang Y, Chen F. Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins. J Sci Food Agric. 2010;90:2015-20 pubmed publisher
    ..The fermentation with lactic acid bacteria is an effective way to reduce whey proteins antigenicity. ..
  8. Chen Y, Wu H, Liu C, Chen H, Yanagida F. Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan. J Sci Food Agric. 2010;90:1977-82 pubmed publisher
    ..plantarum is the main LAB present during the fermentation of jiang-sun. To our knowledge, this is the first report describing the distribution and varieties of LAB that exist in the jiang-sun fermentation process. ..
  9. Andreevskaya M, Johansson P, Jaaskelainen E, Rämö T, Ritari J, Paulin L, et al. Lactobacillus oligofermentans glucose, ribose and xylose transcriptomes show higher similarity between glucose and xylose catabolism-induced responses in the early exponential growth phase. BMC Genomics. 2016;17:539 pubmed publisher
    ..redox balance maintenance, in terms of the NAD(P)+/NAD(P)H ratio, was predicted to be regulated by the Rex transcriptional regulator, supporting the previously made inference of Rex-regulons for members of the Lactobacillaceae family.
  10. Peirson M, Guan T, Holley R. Thermal resistances and lactate and diacetate sensitivities of bacteria causing bologna discolouration. Int J Food Microbiol. 2003;86:223-30 pubmed
    ..HunterLab a values for fresh beef bologna were 13.4 (no antimicrobial added), 9.6 (3.0% sodium lactate), 8.0 (0.3% sodium diacetate), and 7.9 (3.0% sodium lactate + 0.3% sodium diacetate)...
  11. Gonçalves L, Zé Zé L, Pinheiro H, Amaral Turkman M. Statistical aspects in physical mapping application to the genome of O. oeni strain GM. Biometrics. 2005;61:481-7 pubmed
    ..Additionally, we explore a sensitivity analysis to quantify the effect of length variation in the results. ..
  12. Vazquez J, Miron J, Gonzalez M, Murado M. Effects of aeration on growth and on production of bacteriocins and other metabolites in cultures of eight strains of lactic acid bacteria. Appl Biochem Biotechnol. 2005;127:111-24 pubmed
  13. Berlec A, Strukelj B. Novel applications of recombinant lactic acid bacteria in therapy and in metabolic engineering. Recent Pat Biotechnol. 2009;3:77-87 pubmed
    ..Existing metabolic pathways have been modified to improve the properties of LAB as food fermentation starters, and heterologous metabolic enzymes have been introduced to LAB for the production of industrially relevant chemicals. ..
  14. Chen Y, Sun T, Wang J, Airden C, Bai M, Zhang H. Comparison of nutrition and microbiological compositions between two types of fermented milk from Tibet in China. Int J Food Sci Nutr. 2009;60 Suppl 7:243-50 pubmed publisher
    ..The result showed that the major nutritional composition content of kurut was significantly higher than that of FMCM, which indicated that kurut can be considered an invaluable fermentation product for human being. ..
  15. Toledano A, Jordano R, Lopez C, Medina L. Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham. J Food Prot. 2011;74:826-9 pubmed publisher
    ..The best fungal candidate was Penicillium nalgiovense LEM 50I followed by Penicillium digitatum, Debaryomyces hansenii, and Penicillium chrysogenum. ..
  16. Zhao W, Li H, Wang H. [Adaptive stress response mechanisms of Oenococcus oeni--a review]. Wei Sheng Wu Xue Bao. 2008;48:556-61 pubmed
    ..Furthermore, Oenococcus oeni stress genes also could be used for constructing engineer strains with new properties. ..
  17. Porcellato D, Grønnevik H, Rudi K, Narvhus J, Skeie S. Rapid lactic acid bacteria identification in dairy products by high-resolution melt analysis of DGGE bands. Lett Appl Microbiol. 2012;54:344-51 pubmed publisher
    ..Identification of DGGE bands is possible by comparison of HRM melting profiles with known reference strains. HRM profiling is suggested as an additional approach for identification of DGGE bands. ..
  18. Afzal M, Delaunay S, Paris C, Borges F, Revol Junelles A, Cailliez Grimal C. Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28. Int J Food Microbiol. 2012;157:332-9 pubmed publisher
    ..C. maltaromaticum is then the first lactic acid bacterium in which presence of both metabolic routes responsible for the biosynthesis of 3-methylbutanal from leucine catabolism was confirmed in vitro and in vivo as well. ..
  19. Kleerebezem M, Kuipers O, de Vos W, Stiles M, Quadri L. A two-component signal-transduction cascade in Carnobacterium piscicola LV17B: two signaling peptides and one sensor-transmitter. Peptides. 2001;22:1597-601 pubmed
    ..Transcription activation of several carnobacteriocin operons is triggered by CB2 or CS via a two-component signal transduction system composed of CbnK and CbnR. ..
  20. Arena M, Manca de Nadra M. Influence of ethanol and low pH on arginine and citrulline metabolism in lactic acid bacteria from wine. Res Microbiol. 2005;156:858-64 pubmed
    ..Rapid degradation of citrulline in the presence of ethanol by O. oeni m is important from a toxicological point of view, because it is important to keep the EC levels as low as possible. ..
  21. Gibson P, Barrett J. The concept of small intestinal bacterial overgrowth in relation to functional gastrointestinal disorders. Nutrition. 2010;26:1038-43 pubmed publisher
    ..Controversy will continue until concepts are broadened, consensus in definition is reached, and evaluation of efficacy of candidate therapies is more rigorous. ..
  22. Gutiérrez S, Martínez Blanco H, Rodríguez Aparicio L, Ferrero M. Effect of fermented broth from lactic acid bacteria on pathogenic bacteria proliferation. J Dairy Sci. 2016;99:2654-2665 pubmed publisher
    ..coli K92, B. cereus, and Ls. innocua. ..
  23. Drago L, Toscano M, De Grandi R, Casini V, Pace F. Persisting changes of intestinal microbiota after bowel lavage and colonoscopy. Eur J Gastroenterol Hepatol. 2016;28:532-7 pubmed publisher
    ..At the family level, a significant reduction in Lactobacillaceae and an increase in Enterobacteriaceae abundance were observed immediately after the colonoscopy, whereas 1 ..
  24. Ercolini D, Moschetti G, Blaiotta G, Coppola S. Behavior of variable V3 region from 16S rDNA of lactic acid bacteria in denaturing gradient gel electrophoresis. Curr Microbiol. 2001;42:199-202 pubmed
    ..The results are discussed with reference to their potential in the analysis of LAB communities in food, besides shedding light on taxonomic aspects. ..
  25. Claisse O, Renouf V, Lonvaud Funel A. Differentiation of wine lactic acid bacteria species based on RFLP analysis of a partial sequence of rpoB gene. J Microbiol Methods. 2007;69:387-90 pubmed
  26. Muñoz Atienza E, Landeta G, de las Rivas B, Gómez Sala B, Muñoz R, Hernandez P, et al. Phenotypic and genetic evaluations of biogenic amine production by lactic acid bacteria isolated from fish and fish products. Int J Food Microbiol. 2011;146:212-6 pubmed publisher
    ..Analysis of the tyrosine decarboxylase operon of these strains revealed the presence of an insertion sequence upstream tdc that could be responsible for their lack of tyrosine decarboxylase activity. ..
  27. Cui E, Wu Y, Zuo Y, Chen H. Effect of different biochars on antibiotic resistance genes and bacterial community during chicken manure composting. Bioresour Technol. 2016;203:11-7 pubmed publisher
    ..RSB addition yielded opposite results, which may be due to the higher abundance of Erysipelotrichaceae, Lactobacillaceae, Family_XI_Incertae_Sedis (belonging to Firmicutes carrying and disseminating ARGs) and pathogenic bacteria ..
  28. Jiménez S, Salsi M, Tiburzi M, Rafaghelli R, Pirovani M. Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf-life of chilled chicken breast portions. J Appl Microbiol. 1999;87:339-44 pubmed
    ..Results of this study indicate that using modified atmosphere packaging (MAP) on chicken breasts previously decontaminated with acetic acid is a worthwhile technology to extend samples shelf-life...
  29. Chen Y, Yanagida F, Hsu J. Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan. J Appl Microbiol. 2006;101:125-30 pubmed
    ..These results suggest that the LAB P. pentosaceus and T. halophilus play roles in the fermentation of suan-tsai. This is the first report describing the distribution and varieties of LAB that exist in the suan-tsai fermentation process. ..
  30. Ranjitkar S, Lawley B, Tannock G, Engberg R. Bacterial Succession in the Broiler Gastrointestinal Tract. Appl Environ Microbiol. 2016;82:2399-2410 pubmed publisher
    ..b>Lactobacillaceae(belonging mainly to the genus Lactobacillus) represented most of the Firmicutesat all ages and in all ..
  31. Greer G, Dilts B. Control of Brochothrix thermosphacta spoilage of pork adipose tissue using bacteriophages. J Food Prot. 2002;65:861-3 pubmed
    ..thermosphacta. Phages may provide a novel approach to extending the storage quality of chilled meats. ..
  32. Moore A. Finding my enemy's enemies. EMBO Rep. 2004;5:754-7 pubmed
  33. Guzzo F, Cappello M, Azzolini M, Tosi E, Zapparoli G. The inhibitory effects of wine phenolics on lysozyme activity against lactic acid bacteria. Int J Food Microbiol. 2011;148:184-90 pubmed publisher
    ..The study demonstrated that the effectiveness of lysozyme against LAB in red winemaking is related to the amount of low molecular weight proanthocyanidins that are released when the grapes are macerating. ..
  34. Chapot Chartier M, Kulakauskas S. Cell wall structure and function in lactic acid bacteria. Microb Cell Fact. 2014;13 Suppl 1:S9 pubmed publisher
  35. Piyathilake C, Ollberding N, Kumar R, Macaluso M, Alvarez R, Morrow C. Cervical Microbiota Associated with Higher Grade Cervical Intraepithelial Neoplasia in Women Infected with High-Risk Human Papillomaviruses. Cancer Prev Res (Phila). 2016;9:357-66 pubmed publisher
    ..48; 95% CI, 1.27-9.55). Sequence reads mapping to Lactobacillaceae, Lactobacillus, L...
  36. Walter J, Hertel C, Tannock G, Lis C, Munro K, Hammes W. Detection of Lactobacillus, Pediococcus, Leuconostoc, and Weissella species in human feces by using group-specific PCR primers and denaturing gradient gel electrophoresis. Appl Environ Microbiol. 2001;67:2578-85 pubmed
    ..rhamnosus was detectable by PCR-DGGE during the test period in the feces of both subjects, whereas it was detectable by culture in only one of the subjects...
  37. Schroeter J, Klaenhammer T. Genomics of lactic acid bacteria. FEMS Microbiol Lett. 2009;292:1-6 pubmed publisher
    ..Recent work has improved our understanding of the genomic content responsible for various phenotypes that continue to be discovered, as well as those that have been exploited by man for thousands of years. ..
  38. Samelis J, Bleicher A, Delbès Paus C, Kakouri A, Neuhaus K, Montel M. FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese. Food Microbiol. 2011;28:76-83 pubmed publisher
  39. Mesas J, Rodriguez M, Alegre M. Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra. Lett Appl Microbiol. 2011;52:258-68 pubmed publisher
    ..frumenti thriving in wine. Information on LAB populations in must and wine is presented. A large collection of well-characterized strains of LAB are available as starter cultures to winemakers. ..
  40. Keeratipibul S, Luangsakul N, Otsuka S, Sakai S, Hatano Y, Tanasupawat S. Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking. J Food Sci. 2010;75:E596-604 pubmed publisher
    ..In addition, both the 30% and 50% (w/w) substituted breads showed a slightly increased mold stability, as compared to the 0% and 10% (w/w) substituted breads. ..
  41. Jacquet T, Cailliez Grimal C, Borges F, Gaiani C, Francius G, Duval J, et al. Surface properties of bacteria sensitive and resistant to the class IIa carnobacteriocin Cbn BM1. J Appl Microbiol. 2012;112:372-82 pubmed publisher
    ..The surface physicochemical properties tested have a low predictive power to discriminate sensitive or resistant strains when determined at the bacterial population scale. ..
  42. Arioli S, Elli M, Ricci G, Mora D. Assessment of the susceptibility of lactic acid bacteria to biocides. Int J Food Microbiol. 2013;163:1-5 pubmed publisher
    ..Moreover, no systematic co-tolerance between two or more tested biocides was found; that is, strains displaying high MIC values and thus low sensitivity to one of the biocides did not show higher MIC values for the other biocides. ..
  43. Monk J, Lepp D, Zhang C, Wu W, Zarepoor L, Lu J, et al. Diets enriched with cranberry beans alter the microbiota and mitigate colitis severity and associated inflammation. J Nutr Biochem. 2016;28:129-39 pubmed publisher
    ..Fecal 16S rRNA sequencing determined that beans reduced abundance of the Lactobacillaceae (Ruminococcus gnavus), Clostridiaceae (Clostridium perfringens), Peptococcaceae, Peptostreptococcaceae, ..
  44. Stoffels G, Sahl H, Gudmundsdottir A. Carnocin UI49, a potential biopreservative produced by Carnobacterium piscicola: large scale purification and activity against various gram-positive bacteria including Listeria sp. Int J Food Microbiol. 1993;20:199-210 pubmed
    ..lactis strains were more sensitive to nisin. The Listeria strains were weakly sensitive to carnocin UI49, lower concentrations of nisin were needed to inhibit growth. ..
  45. Elizaquivel P, Chenoll E, Aznar R. A TaqMan-based real-time PCR assay for the specific detection and quantification of Leuconostoc mesenteroides in meat products. FEMS Microbiol Lett. 2008;278:62-71 pubmed
    ..It performed successfully when tested on an artificially inoculated meat product, with a minimum threshold of 10(4) CFU g(-1) for the accurate quantification of Leuconostoc mesenteroides. ..
  46. Santos A, Avila C, Pinto J, Carvalho B, Dias D, Schwan R. Fermentative profile and bacterial diversity of corn silages inoculated with new tropical lactic acid bacteria. J Appl Microbiol. 2016;120:266-79 pubmed publisher
    ..The selection of microbial inoculants for each crop promotes improvement of silage quality. Studies on the chemical and microbiological characteristics of silage provide useful information for improving ensiling techniques. ..
  47. Zevin A, Hensley McBain T, Miller C, Smith E, Langevin S, Klatt N. Antibiotic treatment disrupts bacterial communities in the colon and rectum of SIV-infected macaques. FEMS Microbiol Lett. 2017;: pubmed publisher
    ..After the antibiotic treatment, there were increased abundances of similar taxa of facultative anaerobic bacteria, including Lactobacillaceae and Enterobacteriaceae at each sample site.
  48. Wilfrid Padonou S, Nielsen D, Hounhouigan J, Thorsen L, Nago M, Jakobsen M. The microbiota of Lafun, an African traditional cassava food product. Int J Food Microbiol. 2009;133:22-30 pubmed publisher
  49. Realini C, Guardia M, Garriga M, Pérez Juan M, Arnau J. High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio. Meat Sci. 2011;88:542-7 pubmed publisher
    ..However, HHP in combination with low freezing temperature can be used successfully to deliver high quality pork carpaccio with extended shelf life to the ready-to-eat market. ..
  50. Medina E, Ruiz Bellido M, Romero Gil V, Rodríguez Gómez F, Montes Borrego M, Landa B, et al. Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis. Int J Food Microbiol. 2016;236:47-55 pubmed publisher
    ..The presence of Enterobacteriaceae and Lactobacillaceae species was scarce during the four months of study...
  51. Fang H, Liu H, Zhang T. Characterization of a hydrogen-producing granular sludge. Biotechnol Bioeng. 2002;78:44-52 pubmed
    ..Phylogenetic analysis showed that 69.1% of the clones were affiliated with four Clostridium species in the family Clostridiaceae, and 13.5% with Sporolactobacillus racemicus in the Bacillus/Staphylococcus group...
  52. Jonganurakkun B, Liu X, Nodasaka Y, Nomizu M, Nishi N. Survival of lactic acid bacteria in simulated gastrointestinal juice protected by a DNA-based complex gel. J Biomater Sci Polym Ed. 2003;14:1269-81 pubmed
    ..53 x 10(7) CFU/g gel after 6 h continued incubation in the simulated intestinal juice, were measured, in contrast to 2.58 x 10(7) CPU/g in the original gel before treatment...
  53. Gomez E, Tuohy K, Gibson G, Klinder A, Costabile A. In vitro evaluation of the fermentation properties and potential prebiotic activity of Agave fructans. J Appl Microbiol. 2010;108:2114-21 pubmed publisher
    ..This study was carried out to evaluate in vitro the fermentation properties and the potential prebiotic activity of Agave-fructans extracted from Agave tequilana (Predilife)...
  54. Coton M, Romano A, Spano G, Ziegler K, Vetrana C, Desmarais C, et al. Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider. Food Microbiol. 2010;27:1078-85 pubmed publisher
    ..Furthermore, only one cadaverine-producer was detected and corresponded to Lactobacillus 30a, a collection strain not found in fermented beverages, although cadaverine is commonly detected in wines...
  55. Igarashi T. Study of the relationship between changes in lactic acid bacterial cell components and stimulation of IL-12 production under salt-stressed conditions. Biosci Biotechnol Biochem. 2010;74:2171-5 pubmed
    ..IL-12 production-inducing activities were dependent on both the amount of bacterial cytoplasmic components and the structure of the cell wall components under the NaCl concentration in the culture medium...
  56. Schillinger U, Stiles M, Holzapfel W. Bacteriocin production by Carnobacterium piscicola LV 61. Int J Food Microbiol. 1993;20:131-47 pubmed
    ..0. Peptone in the growth medium promotes bacteriocin production, whereas meat and yeast extract did not influence the amounts of bacteriocin produced. Bacteriocin production and immunity are probably encoded by a 22 kb plasmid...
  57. Macián M, Chenoll E, Aznar R. Simultaneous detection of Carnobacterium and Leuconostoc in meat products by multiplex PCR. J Appl Microbiol. 2004;97:384-94 pubmed
    ..To develop a multiplex PCR approach for simultaneous detection of Leuconostoc and Carnobacterium and its validation in meat products...
  58. Verbruggen B, Boon M, Melkerl P, van Haaften M, Heintz A. Microscopic diagnosis of dysbacteriosis in stained vaginal smears in clinical practice. Diagn Cytopathol. 2006;34:686-91 pubmed
    ..This study shows that even in stained smears it is difficult for clinicians to render a correct evaluation of the status of the vaginal flora...
  59. Sit C, Vederas J. Approaches to the discovery of new antibacterial agents based on bacteriocins. Biochem Cell Biol. 2008;86:116-23 pubmed publisher
    ..In particular, we report recent findings on synthetic analogues of leucocin A, pediocin PA1, and lacticin 3147 A2, as well as on the significance of these results for the design and production of new antibiotics...
  60. Enrique M, Manzanares P, Yuste M, Martinez M, Vallés S, Marcos J. Selectivity and antimicrobial action of bovine lactoferrin derived peptides against wine lactic acid bacteria. Food Microbiol. 2009;26:340-6 pubmed publisher
    ..Finally, fermentation experiments also showed that LfcinB(17-31) at inhibitory concentrations did not alter either fermentation kinetics or specific enological parameters...
  61. Coda R, Rizzello C, Trani A, Gobbetti M. Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria. Food Microbiol. 2011;28:526-36 pubmed publisher
    ..5 × 10(8) cfu/ml throughout storage at 4 °C. Among the exploited biotechnological options, this latter beverage could be considered as a promising novel functional food...
  62. Kekkonen R, Holma R, Hatakka K, Suomalainen T, Poussa T, Adlercreutz H, et al. A probiotic mixture including galactooligosaccharides decreases fecal ?-glucosidase activity but does not affect serum enterolactone concentration in men during a two-week intervention. J Nutr. 2011;141:870-6 pubmed publisher
    ..Because probiotics with GOS decreased fecal ?-glucosidase activity but not serum enterolactone, the reduced fecal ?-glucosidase, within the range of activities measured, does not seem to limit the formation of enterolactone...
  63. Damen B, Verspreet J, Pollet A, Broekaert W, Delcour J, Courtin C. Prebiotic effects and intestinal fermentation of cereal arabinoxylans and arabinoxylan oligosaccharides in rats depend strongly on their structural properties and joint presence. Mol Nutr Food Res. 2011;55:1862-74 pubmed publisher
    ..To gain insight into the importance of structural features of AX for their prebiotic potential and intestinal fermentation properties, a rat trial was performed...
  64. Wu J, Ma Y, Zhang F, Chen F. Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar. Food Microbiol. 2012;30:289-97 pubmed publisher
    ..senegalensis, A. indonesiensis, A. malorum and A. orientalis, as well as Gluconobacter (G.) oxydans were detected at initial point of alcoholic and acetic acid fermentation stage respectively...
  65. Ou C, Lin S, Tsai J, Lin M. Heat-killed lactic acid bacteria enhance immunomodulatory potential by skewing the immune response toward Th1 polarization. J Food Sci. 2011;76:M260-7 pubmed publisher
    ..These 2 heat-killed strains have the potential for development as commercial products...
  66. Branco Dos Santos F, de Vos W, Teusink B. Towards metagenome-scale models for industrial applications--the case of Lactic Acid Bacteria. Curr Opin Biotechnol. 2013;24:200-6 pubmed publisher
    ..We conclude that exploratory tools are available and useful, but truly predictive mechanistic models will remain a major challenge in the field...
  67. Reale A, Di Renzo T, Succi M, Tremonte P, Coppola R, Sorrentino E. Microbiological and fermentative properties of baker's yeast starter used in breadmaking. J Food Sci. 2013;78:M1224-31 pubmed publisher
    ..Nested-Polymerase Chain Reaction (Nested-PCR) and Randomly Amplified Polymorphic DNA-PCR (RAPD-PCR) were also used to highlight the biodiversity of the different commercial yeast strains, and to ascertain the culture purity. ..
  68. Pogačić T, Mancini A, Santarelli M, Bottari B, Lazzi C, Neviani E, et al. Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter. Food Microbiol. 2013;36:207-15 pubmed publisher
    ..We provided a valuable insight into inter and intraspecies diversity of typical LAB strains during ripening of traditional PDO Grana Padano, contributing to the understanding of specific microbial ecosystem of this cheese. ..
  69. Monedero V, Revilla Guarinos A, Zúñiga M. Physiological Role of Two-Component Signal Transduction Systems in Food-Associated Lactic Acid Bacteria. Adv Appl Microbiol. 2017;99:1-51 pubmed publisher
    ..In this review we present the current knowledge on the physiological role of TCSs in species of the families Lactobacillaceae and Leuconostocaceae of the group of lactic acid bacteria (LAB)...
  70. Ringø E, Bendiksen H, Wesmajervi M, Olsen R, Jansen P, Mikkelsen H. Lactic acid bacteria associated with the digestive tract of Atlantic salmon (Salmo salar L.). J Appl Microbiol. 2000;89:317-22 pubmed
    ..Of the 199 C. piscicola isolates tested, 139 inhibited growth of the pathogen...
  71. Ntougias S, Russell N. Alkalibacterium olivoapovliticus gen. nov., sp. nov., a new obligately alkaliphilic bacterium isolated from edible-olive wash-waters. Int J Syst Evol Microbiol. 2001;51:1161-70 pubmed
    ..The type species of this genus is Alkalibacterium olivoapovliticus and the type strain is WW2-SN4aT...
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    ..Thus, we have found that C. divergens V41 is a promising strain for the biopreservation of refrigerated cold-smoked salmon...
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    ..Using tributyrin and ethanol as substrates, the transferase activities ranged over 0.006-1.37 units/mg cell dry weight among the LAB tested and were both species- and strain-dependent...
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    ..The current work investigated the degradation of acetaldehyde and SO(2)-bound acetaldehyde by two commercial Oenococcus oeni starters in white wine...
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    ..To screen from pickled vegetables the potential probiotic lactic acid bacteria (LAB) strains with antagonistic activity against Salmonella invasion in host...
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    ..To evaluate the potential for developing a quality index for a Danish modified atmosphere packaged (MAP) heat-processed and naturally contaminated pork meat product stored at 5 degrees C...
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    ..These results may provide novel and useful information in trying to obtain better and more specific formulations of winemaking inactive dry yeast preparations...
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    ..Moreover, sensory traits of table olives obtained with adjunct culture showed better characteristics compared to those processed in the other trials, in particular concerning the presence of off-odours...
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    ..plantarum YML007. The broad activity of Lact. plantarum YML007 against various food spoilage moulds and bacteria suggests its scope as a food preservative...
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    ..As showed by texture and image analyses and sensory evaluation of breads, a good acceptability was found for WSB and, especially, WLSB breads. ..
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    ..These methods enabled the rapid and specific detection and identification of carnobacteria from pure cultures and samples of meat...
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    ..However, the agglutination assays demonstrated that only one Carnobacterium strain from striped bass was serologically related to C. piscicola ATCC 35586.(ABSTRACT TRUNCATED AT 250 WORDS)..
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    ..The ligase belonged to the Fem family of proteins, which were initially identified genetically as factors essential for methicillin resistance in Staphylococcus aureus...
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    ..5% (10/87), respectively. As a result, Enterobacteriaceae colonization of the vagina in postmenopausal women increases the prevalence of asymptomatic bacteriuria and symptomatic UTI (p<0.01 and p<0.05, respectively)...
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    ..Globally, we provide additional insights into the origin and evolution of CRISPR loci and discuss their contribution to microbial adaptation...
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    ..As shown by Principal Component Analysis a large number of volatiles belonging to various chemical classes markedly differentiated TJs fermented with autochthonous strains with respect to controls...
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    ..To investigate the impact of acetaldehyde- and pyruvic acid-bound sulphur dioxide on wine lactic acid bacteria (LAB)...
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    ..The aim of this article is to present a review of the current expanding knowledge of applications of utilizing probiotic microorganisms in the prevention and treatment of several diseases...