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You searched for: Author "Todorov, Svetoslav" Remove constraint Author: "Todorov, Svetoslav" Journal Annals of microbiology Remove constraint Journal: Annals of microbiology
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1. Probiotic potential and safety of enterococci strains

Author:
Todorov, Svetoslav Dimitrov,   et al.   ; Nascimento, Liane Caroline Sousa; Casarotti, Sabrina Neves; Penna, Ana Lúcia Barretto;     Show all 4 Authors
Source:
Annals of microbiology 2019 v.69 no.3 pp. 241-252
ISSN:
1590-4261
Subject:
Enterococcus faecium; antibiotic resistance; beta-galactosidase; biogenic amines; choloylglycine hydrolase; dairy products; enzyme activity; functional properties; gastrointestinal system; genes; human cell lines; hydrophobicity; mucins; pH; probiotics; sodium chloride; virulence
Abstract:
... The aims of this research were to evaluate the safety and probiotic potential of Enterococcus spp. strains and select novel strains for future development of new functional fermented products. Bile salt hydrolase (BSH) activity, capacity of auto-aggregation and co-aggregation, hydrophobicity, tolerance to different pH values and NaCl content, mucin degradation, and antibiotic susceptibility were e ...
DOI:
10.1007/s13213-018-1412-5

2. Characterization of a novel bacteriocin produced by Lactobacillus plantarum ST8SH and some aspects of its mode of action

Author:
Todorov, Svetoslav Dimitrov,   et al.   ; Holzapfel, Wilhelm; Nero, Luis Augusto;     Show all 3 Authors
Source:
Annals of microbiology 2016 v.66 no.3 pp. 949-962
ISSN:
1590-4261
Subject:
Enterococcus; Klebsiella pneumoniae; Lactobacillus plantarum; Listeria; Streptococcus; antibacterial properties; antimicrobial peptides; bacteriocins; biopreservation; food pathogens; genetic similarity; growth retardation; humans; lactic acid bacteria; mechanism of action
Abstract:
... Bacteriocins produced by lactic acid bacteria (LAB) are ribosomally synthesized antimicrobial peptides, with a diverse mode of bactericidal activity. This study focused on characterization of the bactericidal activity of bacteriocin ST8SH, with special attention to control of Listeria and Enteroccus species. Lactobacillus plantarum ST8SH produces a bacteriocin of the pediocin PA-1 family (sharing ...
DOI:
10.1007/s13213-015-1180-4

3. Lactobacillus plantarum isolated from cheese: production and partial characterization of bacteriocin B391

Author:
Todorov, Svetoslav Dimitrov,   et al.   ; Fernandes, Paulo; Loureiro, Daniela; Monteiro, Vitor; Ramos, Carla; Nero, Luis Augusto; Guerreiro, Joana Santos;     Show all 7 Authors
Source:
Annals of microbiology 2017 v.67 no.6 pp. 433-442
ISSN:
1590-4261
Subject:
Clostridium perfringens; Enterococcus faecalis; Lactobacillus plantarum; Listeria monocytogenes; bacteriocins; cell division; cheeses; food safety; growth retardation; heat treatment; milk; traditional technology
Abstract:
... Lactobacillus plantarum B391, a strain isolated from an artisanal French cheese, is a producer of a bacteriocin, expressing activity against Enterococcus faecalis NCTC 775, Clostridium perfringens NCTC 13170 and several Listeria monocytogenes strains. High stability was recorded after heat treatment at 121 °C for 20 min and when stored at 4 °C for more than 40 days. A challenge test performed in m ...
DOI:
10.1007/s13213-017-1275-1

4. In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese

Author:
Todorov, Svetoslav Dimitrov,   et al.   ; Casarotti, Sabrina Neves; Carneiro, Bruno Moreira; Nero, Luis Augusto; Rahal, Paula; Penna, Ana Lúcia Barretto;     Show all 6 Authors
Source:
Annals of microbiology 2017 v.67 no.4 pp. 289-301
ISSN:
1590-4261
Subject:
Lactobacillus casei; Lactobacillus fermentum; adhesion; antibiotic resistance; antibiotics; antimicrobial properties; beta-galactosidase; buffaloes; cell adhesion; choloylglycine hydrolase; genes; hemolysis; human cell lines; in vitro studies; intestinal mucosa; mozzarella cheese; mucins; probiotics; survival rate; virulence
Abstract:
... The aim of this study was to evaluate the safety and probiotic potential characteristics of ten Lactobacillus spp. strains (Lactobacillus fermentum SJRP30, Lactobacillus casei SJRP37, SJRP66, SJRP141, SJRP145, SJRP146, and SJRP169, and Lactobacillus delbrueckii subsp. bulgaricus SJRP50, SJRP76, and SJRP149) that had previously been isolated from water buffalo mozzarella cheese. The safety of the s ...
DOI:
10.1007/s13213-017-1258-2

5. Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese

Author:
Todorov, Svetoslav Dimitrov,   et al.   ; de Paula, Aline Teodoro; Jeronymo-Ceneviva, Ana Beatriz; Silva, Luana Faria; Franco, Bernadette Dora G. Mello; Penna, Ana Lúcia Barretto;     Show all 6 Authors
Source:
Annals of microbiology 2015 v.65 no.2 pp. 899-910
ISSN:
1590-4261
Subject:
Leuconostoc mesenteroides subsp. mesenteroides; Streptococcus thermophilus; adhesion; analgesics; antibiotics; bacteria; beta-galactosidase; bile salts; buffaloes; fermented milk; functional properties; gastrointestinal system; growth retardation; manufacturing; mozzarella cheese; probiotics; sodium chloride; temperature; viability
Abstract:
... The probiotic potential of Leuconostoc mesenteroides subsp. mesenteroides SJRP55, isolated from water buffalo mozzarella cheese was evaluated. The microorganism presented resistance to stressful conditions that simulated the gastrointestinal tract, and to the best of our knowledge, Leuconostoc mesenteroides subsp. mesenteroides SJRP55 was the first of this species with the ability to deconjugate b ...
DOI:
10.1007/s13213-014-0933-9

6. Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties

Author:
Todorov, Svetoslav D.,   et al.   ; Dicks, Leon M.T.;     Show all 2 Author
Source:
Annals of microbiology 2008 v.58 no.4 pp. 661-670
ISSN:
1590-4261
Subject:
Lactococcus lactis subsp. lactis; molasses; Listeria ivanovii; lactic acid bacteria; Enterococcus faecium; Lactobacillus plantarum; cattle; Listeria innocua; olives; Lactobacillus sakei; probiotics; Leuconostoc mesenteroides subsp. mesenteroides; pH; bile; microbial growth; kefir; beers
DOI:
10.1007/BF03175572

7. Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential

Author:
Todorov, Svetoslav Dimitrov,   et al.   ; dos Santos, Karina Maria Olbrich; Vieira, Antônio Diogo Silva; Rocha, Cíntia Renata Costa; do Nascimento, Jessica Catarine Frutuoso; de Souza Lopes, Ana Catarina; Bruno, Laura Maria; Carvalho, Juliane Döering Gasparin; de Melo Franco, Bernadette Dora Gombossy;     Show all 9 Authors
Source:
Annals of microbiology 2014 v.64 no.4 pp. 1463-1471
ISSN:
1590-4261
Subject:
DNA; Enterococcus faecium; Listeria monocytogenes; alpha-amylase; catalase; cheeses; genes; milk; pH; peptides; polymerase chain reaction; proteolysis; ribosomal RNA; salts; surfactants; traditional technology
Abstract:
... Two bacterial isolates from milk and cheeses were selected based on their inhibition of Listeria monocytogenes, and classified as Enterococcus faecium based on 16S rRNA analysis. In MRS broth at 37 °C, bacteriocin-like substances (BLS) produced by E. faecium EM485 and EM925 were detected at 3,200 arbitrary units/mL. These peptides were inactivated by proteolytic enzymes, but not when treated with ...
DOI:
10.1007/s13213-013-0789-4

8. Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium

Author:
Todorov, Svetoslav Dimitrov,   et al.   ; Schirru, Stefano; Favaro, Lorenzo; Mangia, Nicoletta Pasqualina; Basaglia, Marina; Casella, Sergio; Comunian, Roberta; Fancello, Francesco; de Melo Franco, Bernadette Dora Gombossy; de Souza Oliveira, Ricardo Pinheiro;     Show all 10 Authors
Source:
Annals of microbiology 2014 v.64 no.1 pp. 321-331
ISSN:
1590-4261
Subject:
Enterococcus faecium; anti-infective agents; cheese whey; cheesemaking; cheeses; chemical composition; culture media; enterocins; industrial applications; inorganic salts; manufacturing; nitrogen; secretion; skim milk; sugars; temperature
Abstract:
... The production of bacteriocins from cheap substrates could be useful for many food industrial applications. This study aimed at determining the conditions needed for optimal production of enterocins SD1, SD2, SD3 and SD4 secreted by Enterococcus faecium strains SD1, SD2, SD3 and SD4, respectively. To our knowledge, this is the first use of cheese whey—a low-cost milk by-product—as a substrate for ...
DOI:
10.1007/s13213-013-0667-0

9. Evaluation of the role of environmental factors in the human gastrointestinal tract on the behaviour of probiotic cultures of Lactobacillus casei Shirota and Lactobacillus casei LC01 by the use of a semi-dynamic in vitro model

Author:
Todorov, Svetoslav Dimitrov,   et al.   ; Carvalho, Katia Gianni de; Kruger, Monika Francisca; Furtado, Danielle Nader; Franco, Bernadette Dora Gombossy de melo;     Show all 5 Authors
Source:
Annals of microbiology 2009 v.59 no.3 pp. 439-445
ISSN:
1590-4261
Subject:
acidity; in vitro culture; drugs; skim milk; digesta; probiotics; microbial growth; gastric juice; Lactobacillus casei; pH; digestive enzymes
DOI:
10.1007/BF03175128