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You searched for: Journal International journal of food microbiology Remove constraint Journal: International journal of food microbiology Publication Year 2008 Remove constraint Publication Year: 2008 Source 2008 v.121 no.3 Remove constraint Source: 2008 v.121 no.3 Subject lactic acid bacteria Remove constraint Subject: lactic acid bacteria
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1. Bacterial biodiversity of traditional Zabady fermented milk

Author:
El-Baradei, G.; Delacroix-Buchet, A.; Ogier, J.C.
Source:
International journal of food microbiology 2008 v.121 no.3 pp. 295-301
ISSN:
0168-1605
Subject:
fermented milk; traditional foods; isolation; lactic acid bacteria; Streptococcus thermophilus; Lactococcus garvieae; Lactobacillus; Lactococcus lactis; Leuconostoc citreum; Lactobacillus delbrueckii subsp. bulgaricus; Lactobacillus johnsonii; starter cultures; biodiversity; genome; polymerase chain reaction; molecular cloning; France
Abstract:
... The aim of this work was to identify the bacterial biodiversity of traditional Zabady fermented milk using PCR-temporal temperature gel electrophoresis (PCR-TTGE) and PCR-denaturing gradient gel electrophoresis (PCR-DGGE). Most of the identified bacterial species in Zabady samples belonged to lactic acid bacteria (LAB), e.g., Streptococcus thermophilus, Lactococcus garvieae, Lactococcus raffinolac ...
DOI:
10.1016/j.ijfoodmicro.2007.11.014

2. Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking

Author:
Garai-Ibabe, G.; Ibarburu, I.; Berregi, I.; Claisse, O.; Lonvaud-Funel, A.; Irastorza, A.; Dueñas, M.T.
Source:
International journal of food microbiology 2008 v.121 no.3 pp. 253-261
ISSN:
0168-1605
Subject:
apple cider; cider vinegar; bitterness; glycerol; fermentation; glycerol dehydrogenase; biochemical pathways; lactic acid bacteria; starter cultures; Lactobacillus; Lactobacillus collinoides; propionic acid; acrolein; aldehydes; pH; plate count; propanediols
Abstract:
... Several lactic acid bacteria were isolated from bitter tasting ciders in which glycerol was partially removed. The degradation of glycerol via glycerol dehydratase pathway was found in 22 out of 67 isolates. The confirmation of glycerol degradation by this pathway was twofold: showing their glycerol dehydratase activity and detecting the presence of the corresponding gene by a PCR method. 1,3-prop ...
DOI:
10.1016/j.ijfoodmicro.2007.11.004
PubMed:
18180066

3. Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria

Author:
Tomé, Elisabetta; Gibbs, Paul A.; Teixeira, Paula C.
Source:
International journal of food microbiology 2008 v.121 no.3 pp. 285-294
ISSN:
0168-1605
Subject:
smoked fish; salmon; fish fillets; food packaging; vacuum packaging; food biopreservation; food biopreservatives; lactic acid bacteria; Lactobacillus curvatus; Lactobacillus delbrueckii; Pediococcus acidilactici; coculture; dried fish; salted fish; Listeria innocua; food spoilage; food contamination; bacterial contamination; temperature; mechanism of action
Abstract:
... Five bacteriocin-producing lactic acid bacteria (LAB): Enterococcus faecium ET05, Lactobacillus curvatus ET06, L. curvatus ET30, L. deldrueckii ET32 and Pediococcus acidilactici ET34, selected by their capacity for growth and producing inhibition in vitro at high salt-on-water content, low temperature and anaerobic atmosphere, conditions simulating cold-smoked fish, were inoculated onto salmon fil ...
DOI:
10.1016/j.ijfoodmicro.2007.11.015

4. Immunomodulatory effect of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy sauce moromi grown in high-salt medium

Author:
Masuda, Susumu; Yamaguchi, Hitomi; Kurokawa, Toshiko; Shirakami, Tomoyuki; Tsuji, Ryohei F.; Nishimura, Ikuko
Source:
International journal of food microbiology 2008 v.121 no.3 pp. 245-252
ISSN:
0168-1605
Subject:
soy sauce; brewing; isolation; lactic acid bacteria; Tetragenococcus halophilus; halophytes; immunostimulants; interleukin-12; culture media; salt concentration; immunity; traditional foods; Japan
Abstract:
... A halophilic lactic acid bacterium, Tetragenococcus halophilus, was found to possess an immunomodulatory activity that promotes T helper type 1 (Th1) immunity in addition to its important roles in soy sauce brewing. Strain Th221 was selected from 151 strains isolated from soy sauce (shoyu) moromi, since it induced strong interleukin (IL)-12 production by mouse peritoneal macrophages in vitro. The ...
DOI:
10.1016/j.ijfoodmicro.2007.10.011

5. Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products

Author:
Najjari, Afef; Ouzari, Hadda; Boudabous, Abdellatif; Zagorec, Monique
Source:
International journal of food microbiology 2008 v.121 no.3 pp. 342-351
ISSN:
0168-1605
Subject:
cured meats; dried meat; seafoods; cured foods; dried fish; salted fish; salted foods; marinating; raw fish; raw meat; anchovies; sardines; sole; mullet; Octopus vulgaris; pork; veal; mutton; beef; turkey meat; chicken meat; isolation; Lactobacillus sakei; lactic acid bacteria; starter cultures; food biopreservatives; polymerase chain reaction; ribosomal DNA; rapid methods; molecular systematics; Tunisia
Abstract:
... In Tunisia, several food products derived from meat or seafood are naturally processed, without any addition of bacterial starters. Such fermented, dried-cured, salted, or marinated products, as well as the raw meat or fish may thus provide a source to isolate the natural microflora colonizing such environments. We isolated lactic acid bacteria from a representative range of flesh-foods sold or ma ...
DOI:
10.1016/j.ijfoodmicro.2007.11.045