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1. Relationship between Carbon Dioxide Production and Growth of Pure Strains of Bacteria on Porcine Muscle

Author:
Gardner, G.A.; Carson, A.W.
Source:
Journal of applied microbiology 1967 v.30 no.3 pp. 500-510
ISSN:
1364-5072
Subject:
Brochothrix thermosphacta; Enterobacter; Gram-negative bacteria; Kurthia zopfii; Lactobacillus; Pseudomonas; carbon dioxide; containers; headspace analysis; muscles; swine
Abstract:
... The growth of a Pseudomonas sp., an Enterobacter sp., Kurthia zopfii, Microbacterium thermosphactum and a Lactobacillus sp. in pure culture on porcine muscle at 16 and 2° was examined in both open and gas-tight systems. The CO₂ in the headspace of the gas-tight containers was produced by the muscle and by the bacteria. The Gram negative bacteria produced much lower amounts of CO₂ than the Gram pos ...
DOI:
10.1111/j.1365-2672.1967.tb00329.x

2. The low temperature microflora of young cheddar cheese

Author:
W. S., Jr. Clark; G. W. Reinbold
Source:
Journal of milk and food technology 1967 v.30 no.2 pp. 54-58
ISSN:
0022-2747
Subject:
Cheddar cheese; Enterococcus; Lactobacillus; Leuconostoc; Micrococcaceae; agar; milk; temperature; Iowa
Abstract:
... A plating procedure simulating conditions in ripening Cheddar cheese was used to isolate microorganisms in young cheese that grow at ordinary ripening temperatures. Forty-one commercial cheese samples, most 7 days old, were obtained from ten Iowa manufacturing plants. Samples were plated in special Trypticase-soy agar, covered with 50 ml of 1.5% (w/v) agar, and incubated at 7.2 C for 3 months. Fol ...
DOI:
10.4315/0022-2747-30.2.54

3. Flavor development and microbiology of swiss cheese–a review

Author:
T. Langsrud; G. W. Reinbold
Source:
Journal of milk and food technology 1973 v.36 no.11 pp. 531-542
ISSN:
0022-2747
Subject:
Lactobacillus; Streptococcus thermophilus; Swiss cheese; acidity; cheese quality; cheesemaking; flavor; freeze drying; growth retardation; heat tolerance; lactic acid; milk; pH; sterilized milk; temperature; texture
Abstract:
... This paper, the second of four, discusses the starters used in Swiss cheese manufacture. Propionibacteria are essential for development of characteristic Swiss cheese flavor; high-temperature lactobacilli and Streptococcus thermophilus are necessary for control of body, texture, acidity, moisture, and other related factors. The effects of pH, salt, temperature, metals, and media composition on gro ...
DOI:
10.4315/0022-2747-36.11.531

4. The recovery of Lactobacillus sp. from the livers of healthy mice

Author:
P. Hale; Auriol Hill
Source:
Laboratory animals 1973 v.7 no.2 pp. 119-124
ISSN:
1758-1117
Subject:
Lactobacillus; laboratory animals; liver; mice
Abstract:
... A Gram-positive bacillus commonly isolated from the livers of apparently healthy mice was identified as Lactobacillus sp. It did not cause disease when inoculated into mice. ...
DOI:
10.1258/002367773781008678

5. The Etiology of Swine Dysentery:II. Effect of a Known Microbial Flora, Weaning and Diet on Disease Production in Gnotobiotic and Conventional Swine

Author:
R. C. Meyer; J. Simon; C. S. Byerly
Source:
Veterinary pathology v.11 no.6 pp. 527-534
ISSN:
1544-2217
Subject:
Campylobacter coli; Clostridium; Escherichia coli; Lactobacillus; Spirochaetes; animal pathology; diet; etiology; germ-free animals; intestinal microorganisms; milk; mixed infection; oral administration; swine; swine dysentery; weaning
Abstract:
... Germ-free and conventional swine were used to study the influence of a milk diet on the development of swine dysentery in germ-free swine; the effect of a known microbial flora in gnotobiotic swine followed by conventionalization and weaning to a corn-soybean ration; and the effect of an oral inoculation of spirochete B-78 on conventional swine. Typical signs and lesions of swine dysentery were pr ...
DOI:
10.1177/030098587401100607

6. Lactobacillus sp. isolates from mouse livers: saprophyte or potential pathogen?

Author:
C. J. Green; J. R. Needham; J. E. Cooper
Source:
Laboratory animals 1975 v.9 no.2 pp. 149-151
ISSN:
1758-1117
Subject:
Lactobacillus; Murine hepatitis virus; antibodies; histopathology; laboratory animals; liver; mice; pathogens; saprophytes; serology
Abstract:
... Over a 3-year sampling period Lactobacillus sp. has been isolated from the livers of barrier-maintained and conventional mice. Serology has failed to detect presence of mouse hepatitis virus antibodies in any of these mice. Histopathological examination revealed only mild fatty change and small monocytic infiltrates. ...
DOI:
10.1258/002367775780994646

7. Evolution of the digestive microflora in a unit of specified-pathogen-free mice: efficiency of the barrier

Author:
A. Perrot
Source:
Laboratory animals 1976 v.10 no.2 pp. 143-156
ISSN:
1758-1117
Subject:
Escherichia; Lactobacillus; Streptococcus; laboratory animals; mice; microorganisms; technicians
Abstract:
... The qualitative and quantitative evolution of the digestive microflora of SPF inbred mice (C57BL/RhoIco strain), barrier-maintained since 1970, is described. Some 'contaminants' appeared spontaneously during the period 1971-1973, but microorganisms belonging to the genera Lactobacillus Streptococcus, Enterobacteria, Escherichia and Bacillus remained stable. The methods of investigation used were n ...
DOI:
10.1258/002367776781071459
PubMed:
180327

8. Microbiology of Mayonnaise and Salad Dressing: A Review

Author:
Richard B. Smittle
Source:
Journal of food protection 1977 v.40 no.6 pp. 415-422
ISSN:
0362-028X
Subject:
Food and Drug Administration; Lactobacillus; Staphylococcus; acetic acid; bacteria; food pathogens; health hazards; mayonnaise; microbial growth; public health; salads; spoilage; sugars; yeasts; United States
Abstract:
... Mayonnaise and salad dressing commercially produced in the United States are defined in accordance with the Food and Drug Administration Standard of Identity. The microbiological content of these products is dictated primarily by the high acetic acid concentration found in their aqueous phase. The overall microbiological content of mayonnaise and salad dressing is low with a very low incidence of ...
DOI:
10.4315/0362-028X-40.6.415

9. Microbiology of Pork Packaged in Various Gas Atmospheres

Author:
F. M. Christopher; C. Vanderzant; Z. L. Carpenter; G. C. Smith
Source:
Journal of food protection 1979 v.42 no.4 pp. 323-327
ISSN:
0362-028X
Subject:
Lactobacillus; Leuconostoc; Pseudomonas; carbon dioxide; chops; lactic acid bacteria; oxygen; pork; roasts; vacuum packaging
Abstract:
... Boneless pork roasts were vacuum-packaged; one group remained in vacuum-packages (controls), other vacuum-packages were injected with one of six gas mixtures: (a) 100% O2, (b) 20% CO2 + 80% N2, (c) 50% CO2 + 50% O2. (d) 20% CO2 + 80% O2, (e) 25% CO2 + 25% O2 + 50% N2, or (f) 51% CO2 + 30% O2 + 18% N2 + 1% CO. Roasts were stored from 0–35 days at 1–3 C and chops from each treatment were observed un ...
DOI:
10.4315/0362-028X-42.4.323

10. Role of Hafnia alvei and a Lactobacillus Species in the Spoilage of Vacuum-Packaged Strip Loin Steaks

Author:
M. O. Hanna; G. C. Smith; L. C. Hall; C. Vanderzant
Source:
Journal of food protection 1979 v.42 no.7 pp. 569-571
ISSN:
0362-028X
Subject:
Hafnia alvei; Lactobacillus; Pseudomonas; hydrogen sulfide; odors; spoilage; steaks; temperature; vacuum packaging
Abstract:
... A microbiological examination of vacuum-packaged strip loin steaks that were defective (gassy packages, hydrogen sulfide odor) revealed high total counts (107–108/cm2) with Hafnia alvei, Lactobacillus and Pseudomonas spp. as major isolates. Re-inoculation experiments indicated that H. alvei was the likely cause of the hydrogen sulfide odor. Gas formation resulted from the activity of heteroferment ...
DOI:
10.4315/0362-028X-42.7.569

11. Bacteriology of Electrically Stimulated and Unstimulated Rabbit, Pork, Lamb and Beef Carcasses

Author:
B. Mrigadat; G. C. Smith; T. R. Dutson; L. C. Hall; C. Vanderzant; M. O. Hanna
Source:
Journal of food protection 1980 v.43 no.9 pp. 686-693
ISSN:
0362-028X
Subject:
Lactobacillus; Shewanella putrefaciens; bacteriology; beef carcasses; electrical treatment; ground beef; muscles; ovine carcasses; pig carcasses; plate count; pork; rabbits; steaks; storage time; tissues; vacuum packaging
Abstract:
... Electrical stimulation of rabbit muscles caused a reduction in count of Pseudomonas putrefaciens and of a Lactobacillus sp. when inoculated muscles were held for 45 min after electrical stimulation. Little if any change in count was detected on rabbit muscles immediately after electrical stimulation and after 20 min of storage. Electrical stimulation (ES) of pork carcasses did not affect the aerob ...
DOI:
10.4315/0362-028X-43.9.686

12. Effect of CO2-N2 Atmospheres on the Microbial Flora of Pork

Author:
F. M. Christopher; G. C. Smith; C. W. Dill; Z. L. Carpenter; C. Vanderzant
Source:
Journal of food protection 1980 v.43 no.4 pp. 268-271
ISSN:
0362-028X
Subject:
Lactobacillus; Pseudomonas; carbon dioxide; chops; loins; microorganisms; plate count; pork; subcutaneous fat; vacuum packaging
Abstract:
... Pork loins were vacuum-packaged; one group remained vacuum-packaged, other vacuum packages were injected with gas atmospheres of either 20% CO2 + 80% N2 or 40% CO2 + 60% N2. Loins were stored for 7, 14, 21 and 28 days at 1–3 C. After each storage interval, chops were prepared from loins and subjected to 5 days of retail display. Psychrotrophic bacterial counts of lean and fat surfaces of loins sto ...
DOI:
10.4315/0362-028X-43.4.268

13. Effect of Thaw Conditions on Ground Beef

Author:
N. G. Marriott; R. A. Garcia; D. R. Lee; J. H. Pullen
Source:
Journal of food protection 1980 v.43 no.3 pp. 180-184
ISSN:
0362-028X
Subject:
Flavobacterium; Lactobacillus; Micrococcaceae; Pseudomonas; Salmonella; Staphylococcus; Streptococcus; coliform bacteria; color; flavor; freezing; frozen storage; ground beef; microbial load; odors; public health; taste; taxonomy; temperature; thawing
Abstract:
... Three sampling periods were selected to acquire ground beef packages from two retail stores. Initially, samples were subjectively evaluated for color and overall appearance. Microbial load and taxonomy were determined and the samples were subsequently frozen. After frozen storage, one-half of the packages were thawed at 5 C for 4, 8, 24, 48 and 72 h, whereas the other samples were thawed at 25 C f ...
DOI:
10.4315/0362-028X-43.3.180

14. Influence of Certain Processing Steps on Attachment of Microorganisms to Pork Skin

Author:
J. L. Butler; C. Vanderzant; Z. L. Carpenter; G. C. Smith; R. E. Lewis; T. R. Dutson
Source:
Journal of food protection 1980 v.43 no.9 pp. 699-705
ISSN:
0362-028X
Subject:
Lactobacillus; Shewanella putrefaciens; bacteria; dehairing; evisceration; freeze-thaw cycles; heat tolerance; maceration; mortality; pork; scalding; scanning electron microscopy; washing
Abstract:
... Pseudomonas putrefaciens and lactobacillus counts of inoculated pork skin obtained with the maceration method usually were higher than were those obtained with the rinse method. Scalding and dehairing and shaving caused extensive destruction of the test organisms when placed on the skin before these slaughter-dressing steps. Smaller decreases in count occurred during singeing and washing and durin ...
DOI:
10.4315/0362-028X-43.9.699

15. Microbiology of Beef, Pork and Lamb Stored in Vacuum or Modified Gas Atmospheres

Author:
F. M. Christopher; Z. L. Carpenter; C. W. Dill; G. C. Smith; C. Vanderzant
Source:
Journal of food protection 1980 v.43 no.4 pp. 259-264
ISSN:
0362-028X
Subject:
Lactobacillus; beef; carbon dioxide; chops; loins; microbiology; plate count; pork; steaks; storage time; vacuum packaging
Abstract:
... Beef, pork and lamb loins were vacuum-packaged as subprimal cuts (controls), reformed subprimal cuts and as retail cuts (steaks or chops). Subprimal cuts, reformed subprimal cuts and one group of retail cuts remained vacuum-packaged. Other groups of retail cuts were injected with atmospheres of either 20% CO2 + 80% N2 or 40% CO2 + 60% N2. Cuts were randomly assigned to storage periods of 0–21 days ...
DOI:
10.4315/0362-028X-43.4.259

16. Yogurt: Nutritive and therapeutic aspects

Author:
Deeth, H.C.; Tamime, A.Y.
Source:
Journal of food protection 1981 v.44 no.1 pp. 78-86
ISSN:
0362-028X
Subject:
chemical composition; Lactobacillus; disease prevention; nutritive value; pasteurization; yogurt; diet therapy; lactose intolerance
Abstract:
... Beneficial effects of yoghurt on human health have been claimed for hundreds of years; recent investigations tend to support those nutritional, organoleptic and possibly therapeutic claims. While the chemical composition of yoghurts varies considerably by processing, the fermentation which changes lactose to lactic acid makes the product valuable to lactose-intolerant individuals. Vitamin content ...
DOI:
10.4315/0362-028X-44.1.78

17. Lactobacillus bifermentans sp. nov., nom. rev., an organism forming CO2 and H2 from lactic acid

Author:
Kandler, O.; Schillinger, U.; Weiss, N.
Source:
Systematic and applied microbiology 1983 v.4 no.3 pp. 408-412
ISSN:
0723-2020
Subject:
Lactobacillus; carbon dioxide; hydrogen; lactic acid; cheesemaking
DOI:
10.1016/S0723-2020(83)80025-3
PubMed:
23194739

18. Characteristic faecal flora of NC mice

Author:
K. Itoh; T. Oowada; T. Mitsuoka
Source:
Laboratory animals 1985 v.19 no.1 pp. 7-15
ISSN:
1758-1117
Subject:
Bifidobacterium; Lactobacillus; Peptococcaceae; bacteria; culture media; feces; genetic factors; hysterectomy; intestinal microorganisms; laboratory animals; mice; small intestine; stomach
Abstract:
... The composition of faecal flora of NC mice was compared with that of CF#1 mice. NC- and CF#1-germfree (GF) mice were cage-mated with NC- or CF#l-conventional (CV) mice in an isolator. The faecal flora of these ex-GF mice was dependent on the recipient mouse strain modifying colonization by the donor mouse bacteria. Although NC- and CF#1-pups removed by hysterectomy were fostered to different strai ...
DOI:
10.1258/002367785780890613

19. Fermentation characteristics of lactobacilli in okra (Hibiscus esculentus) juice

Author:
Kotzekidou, P.; Roukas, T.
Source:
Journal of food science 1987 v.52 no.2 pp. 487-490
ISSN:
0022-1147
Subject:
juices; Lactobacillus; fermentation
DOI:
10.1111/j.1365-2621.1987.tb06647.x

20. Kocho fermentation

Author:
B. A. Gashe
Source:
Journal of applied microbiology 1987 v.62 no.6 pp. 473-477
ISSN:
1364-5072
Subject:
Clostridium; Ensete; Enterococcus faecalis; Lactobacillus; Leuconostoc mesenteroides; Pediococcus dextrinicus; corms; fermentation; odors; pH; spore-forming bacteria; starch; temperature; yeasts
Abstract:
... Kocho, an acidic starchy food, is prepared by fermenting a mixture of the scraping of the trunk and pulverized stem and corm of ensette (Ensette ventricosum). Leuconostoc mesenteroides is responsible for initiating the fermentation. Because of the activities of this species and, to some extent, of Streptococcus faecalis, the pH of the fermenting kocho was reduced from 6˙5 to 5˙6. These organisms w ...
DOI:
10.1111/j.1365-2672.1987.tb02679.x

21. Surface properties of lactobacilli isolated from the small intestine of pigs

Author:
T. Wadstroum; K. Andersson; M. Sydow; L. Axelsson; S. Lindgren; B. Gullmar
Source:
Journal of applied microbiology 1987 v.62 no.6 pp. 513-520
ISSN:
1364-5072
Subject:
Lactobacillus; agarose; bacteria; heat; hydrophilicity; hydrophobic interaction chromatography; hydrophobicity; intestinal mucosa; polymers; proteinases; small intestine; swine
Abstract:
... One hundred wild‐type strains of the genus Lactobacillus were isolated from the small intestine of newly‐slaughtered pigs up to 6 months of age. Cell surface hydrophobicity and capsule formation were studied on a number of strains. Strains showing high surface hydrophobicity as measured by the salt‐aggregation test and hydrophobic interaction chromatography on Octyl Sepharose were commonly f ...
DOI:
10.1111/j.1365-2672.1987.tb02683.x

22. An investigation into the sources of lactic acid bacteria in grass silage

Author:
Margaret P. Fenton
Source:
Journal of applied microbiology 1987 v.62 no.3 pp. 181-188
ISSN:
1364-5072
Subject:
Lactobacillus; Streptococcus; agricultural machinery and equipment; grass silage; grasses; lactic acid bacteria; mowing; silage making; wilting
Abstract:
... During the 1983 silage making season an investigation was carried out to determine the contribution made by farm machinery to the numbers of lactic acid bacteria present on grass. Although no lactic acid bacteria were isolated from the standing crop, up to 103/g were found in the grass as it entered the clamp. Examination of machinery in close contact with the grass revealed lactic acid bacteria o ...
DOI:
10.1111/j.1365-2672.1987.tb02397.x

23. Detection method for histamine-producing, dairy-related bacteria using diamine oxidase and leucocrystal violet

Author:
Sumner, S.S.; Taylor, S.L.
Source:
Journal of food protection 1989 v.52 no.2 pp. 105-108
ISSN:
0362-028X
Subject:
cheeses; foodborne illness; histamine; carboxy-lyases; Lactobacillus; amine oxidase (flavin-containing); laboratory techniques
Abstract:
... A method was developed for detecting lactobacilli which produce histamine in cheese. The method uses two enzymes. Diamine oxidase catalyzes the oxidation of histamine. The hydrogen peroxide produced in this oxidation is detected by the formation of a purple color in the presence of leucocrystal violet and horseradish peroxidase. ...
DOI:
10.4315/0362-028X-52.2.105

24. Influence of homofermentative Lactobacilli on the microflora and soluble nitrogen components in Cheddar cheese

Author:
Lee, B.H.; Laleye, L.C.; Simard, R.E.; Munsch, M.H.; Holley, R.A.
Source:
Journal of food science 1990 v.55 no.2 pp. 391-397
ISSN:
0022-1147
Subject:
Cheddar cheese; fermentation; Lactobacillus; food composition; microorganisms; nitrogen compounds
Abstract:
... Cheddar cheese was manufactured by inoculation with and without cultures of homofermentative Lactobacillus strains (L. casei-subsp-casei L. casei-subsp-pseudoplantarum, L. plantarum). Growth rate of microflora, the incidence of heterofermentative lactobacilli and the rate of proteolysis were then studied during aging. The total number of psychotrophs, mesophiles and lactic streptococci reached a m ...
DOI:
10.1111/j.1365-2621.1990.tb06771.x

25. Antimicrobial activity of lactobacilli and streptococci

Author:
Blazeka, B.; Suskovic, J.; Matosic, S.
Source:
World journal of microbiology & biotechnology 1991 v.7 no.5 pp. 533-536
ISSN:
0959-3993
Subject:
Gram-negative bacteria; Lactococcus lactis subsp. lactis; Lactobacillus; antibiotics; lactic acid bacteria; Enterococcus faecium; silage fermentation; fermented milk; cultured milk starters; Gram-positive bacteria; antibacterial properties
DOI:
10.1007/BF00368356
PubMed:
24425193

26. Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during Storage

Author:
L. S. PAPADOPOULOS; R. K. MILLER; G. R. ACUFF; C. VANDERZANT; H. R. CROSS
Source:
Journal of food science 1991 v.56 no.2 pp. 341-347
ISSN:
0022-1147
Subject:
Lactobacillus; Micrococcus; Staphylococcus; beef; chemical composition; cooked foods; lactates; lactic acid; microorganisms; pH; plate count; roasts; sodium; vacuum packaging; water activity
Abstract:
... Cooked, vacuum packaged beef top rounds injected with 0, 1, 2, 3 or 4% sodium lactate were stored up to 84 days at 0°C. Aerobic plate counts (APC), water activity, pH and lactic acid content were determined at 14‐day intervals. Microbial distributions were characterized following 0.56 and 84 days storage. Increasing sodium lactate resulted in reduction in APC. Water activity was not affected by so ...
DOI:
10.1111/j.1365-2621.1991.tb05276.x

27. In vitro appraisal of the probiotic value of intestinal lactobacilli

Author:
Vandevoorde, L.; Christiaens, H.; Verstraete, W.
Source:
World journal of microbiology & biotechnology 1991 v.7 no.6 pp. 587-592
ISSN:
0959-3993
Subject:
chickens; Lactobacillus; biosynthesis; Salmonella Typhimurium; probiotics; salmonellosis; adhesion; epithelium; bacteria; lactic acid
DOI:
10.1007/BF00452836
PubMed:
24425271

28. Microorganisms Isolated from Surimi Processing Operations

Author:
BRIAN H. HIMELBLOOM; EILEEN K. BROWN; JONG S. LEE
Source:
Journal of food science 1991 v.56 no.2 pp. 299-301
ISSN:
0022-1147
Subject:
Acinetobacter; Aeromonas; Arthrobacter; Corynebacterium; Flavobacterium; Lactobacillus; Moraxella; Pseudomonas; Serratia; bacteria; microbial contamination; surimi; Alaska
Abstract:
... Heterotrophic bacteria isolated from two shore‐based surimi processing plants in Alaska were identified to the genus level. In one plant, the major bacterial constituents were Flavobacterium and Pseudomonas, followed by Moraxella, Aeromonas, Lactobacillus, Serratia, and Acinetobacter. In the other plant, major bacterial groups were Flavobacterium and Arthrobacter/Corynebacterium, followed by Pse ...
DOI:
10.1111/j.1365-2621.1991.tb05266.x

29. Growth performances of Lactobacillus hilgardii immobilized in dextran gel and in continuous fermentation

Author:
Pidoux, M.; Pilet, M.F.; Ripoche, V.
Source:
World journal of microbiology & biotechnology 1992 v.8 no.4 pp. 393-398
ISSN:
0959-3993
Subject:
Lactobacillus; fermentation; ethanol production; dextran; gels; immobilized cells
DOI:
10.1007/BF01198752
PubMed:
24425510

30. Cloning and sequencing of curA encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174

Author:
Tichaczek, P.S.; Vogel, R.F.; Hammes, W.P.
Source:
Archives of microbiology 1993 v.160 no.4 pp. 279-283
ISSN:
0302-8933
Subject:
Lactobacillus; structural genes; bacteriocins; nucleotide sequences; amino acid sequences; cultured product starters; meat products; food biotechnology; genetic transformation; gene expression; messenger RNA; Escherichia coli
Abstract:
... Curvacin A is a bacteriocin produced by Lactobacillus curvatus LTH1174 which is a potential starter organism for the production of fermented dry sausages. This peptide inhibits the growth of the opportunistic food pathogens Listeria monocytogenes and Enterococcus faecalis and thus, curvacin A may enable better performance of a starter and improvement of the hygienic status of meat products. Oligon ...
DOI:
10.1007/BF00292077
PubMed:
7694558

31. Growth kinetics of several lactic bacteria useful as starter for ewe's cheese production

Author:
Olivares, J.C.; Rua, B.; Susaeta, I.; Aldamiz-Echevarria, P.
Source:
Biotechnology letters 1993 v.15 no.10 pp. 1071-1076
ISSN:
0141-5492
Subject:
ewe milk; Lactobacillus; Leuconostoc; Lactococcus; lactic acid bacteria; starter cultures; cheesemaking; cell growth; mathematical models
Abstract:
... The growth kinetics in batch culture of 6 strains, potentially useful as starter cultures for ewe's cheese-making, has been analysed. Under the experimental conditions used a high conversion of carbohydrates into lactic acid was achieved. The production of lactic acid can be used as an indirect biomass measurement. Two mathematical models (Logistic and Gompertz's) have been used to describe the gr ...
DOI:
10.1007/BF00129940

32. Impact of non-corrosive forage stabilizer on chemical composition and storge characteristics of lucerne hay

Author:
Deetz, D.A.; Harrison, J.H.; Evans, D.W.
Source:
Grass and forage science 1993 v.48 no.4 pp. 317-328
ISSN:
0142-5242
Subject:
Lactobacillus; nitrogen content; fiber content; lignin; alfalfa; storage quality; forage; alfalfa hay; water content; chemical constituents of plants; temperature; stabilizers
DOI:
10.1111/j.1365-2494.1993.tb01865.x

33. Lactobacillus salivarius for conversion of soy molasses into lactic acid

Author:
Montelongo, J.L.; Chassy, B.M.; McCord, J.D.
Source:
Journal of food science 1993 v.58 no.4 pp. 863-866
ISSN:
0022-1147
Subject:
soybeans; molasses; lactic acid; Lactobacillus; fermentation; soy protein
Abstract:
... The feasibility of conversion of soy molasses, a low value by-product of soy protein production, to lactic acid by fermentation with Lactobacillus salivarius was investigated. The basic environmental parameters affecting growth and lactic acid production were determined. Lactic acid production in soy molasses was optimal at pH 5.6 and 42 degrees C. Addition of 0.5% yeast extract to soy molasses re ...
DOI:
10.1111/j.1365-2621.1993.tb09378.x

34. Lactobacillus spp. from Washington state wines: isolation and characterization

Author:
Edwards, C.G. Jr.; Powers, J.R.; Jensen, K.A.; Weller, K.M.; Peterson, J.C.
Source:
Journal of food science 1993 v.58 no.2 pp. 453-458
ISSN:
0022-1147
Subject:
wines; fermentation; Lactobacillus; grapes
Abstract:
... Species of Lactobacillus were isolated and identified from commercial Washington state grapes and wines including L. brevis (4 strains), L. hilgardii (4), L. plantarum (3), and L. fructivorans (1). Unlike other strains, L. brevis and L. plantarum grew in media at relatively low pH (pH 3.16 and 3.34). Sulfur dioxide inhibited all strains as growth was delayed in 33 mg/L total SO2 (pH 3.5). None of ...
DOI:
10.1111/j.1365-2621.1993.tb04296.x

35. Rapid screening of lactic acid bacteria for restriction endonuclease activity

Author:
Poch, M.T.; Somkuti, G.A.
ISSN:
0951-208X
Subject:
Lactobacillus; Streptococcus; lactic acid bacteria; restriction endonucleases; enzyme activity; screening
DOI:
10.1007/BF00153744

36. Deletion variants of L-hydroxyisocaproate dehydrogenase--probing substrate specificity

Author:
Feil, I.K.; Lerch, H.P.; Schomburg, D.
Source:
European journal of biochemistry 1994 v.223 no.3 pp. 857-863
ISSN:
0014-2956
Subject:
Lactobacillus; oxidoreductases; amino acid sequences; structure-activity relationships; Weissella confusa; sequence alignment; catalytic activity
Abstract:
... The substrate specificity and catalytic activity of the dinucleotide-dependent L-2-hydroxyisocaproate dehydrogenase from Lactobacillus confusus (L-HicDH) have been altered by modifying an enzyme region which is assumed to be involved in substrate recognition. The design of the variant enzymes was based on an amino acid alignment of the modified region with the functionally related L-lactate dehydr ...
DOI:
10.1111/j.1432-1033.1994.tb19062.x
PubMed:
8055963

37. Effects of porcine faecal lactobactilli on the rate of growth of enterotoxigenic Escherichia coli O194: K88: K91

Author:
Hillman, K.; Fox, A.
Source:
Letters in applied microbiology 1994 v.19 no.6 pp. 497-500
ISSN:
0266-8254
Subject:
Lactobacillus; swine; Escherichia coli; cell culture
DOI:
10.1111/j.1472-765X.1994.tb00991.x

38. Inhibition of Listeria monocytogenes by Lactobacillus sake strains of meat origin

Author:
Rodriguez, J.M.; Sobrino, O.J.; Moreira, W.L.; Fernandez, M.F.; Cintas, L.M.; Casaus, P.; Sanz, B.; Hernandez, P.E.
Source:
Meat science 1994 v.38 no.1 pp. 17-26
ISSN:
0309-1740
Subject:
meat; Listeria monocytogenes; Lactobacillus; foodborne illness
DOI:
10.1016/0309-1740(94)90092-2
PubMed:
22059605

39. Inhibition of Yersinia enterocolitica by Lactobacillus sake strains of meat origin

Author:
Rodriguez, J.M.; Sobrino, O.J.; Moreira, W.L.; Cintas, L.M.; Casaus, P.; Fernandez, M.F.; Sanz, B.; Hernandez, P.E.
Source:
Meat science 1994 v.37 no.3 pp. 305-313
ISSN:
0309-1740
Subject:
sausages; Yersinia enterocolitica; Lactobacillus; food contamination
DOI:
10.1016/0309-1740(94)90048-5
PubMed:
22059537

40. Iron requirement and search for siderophores in lactic acid bacteria

Author:
Pandey, A.; Bringel, F.; Meyer, J.M.
Source:
Applied microbiology and biotechnology 1994 v.40 no.5 pp. 735-739
ISSN:
0175-7598
Subject:
Lactococcus; Leuconostoc; Lactobacillus; Pediococcus; lactic acid; lactic acid bacteria; nutrient requirements; cell culture; nutrient deficiencies; Carnobacterium; siderophores
Abstract:
... Twenty-three strains of lactic acid bacteria belonging to the genera Lactobacillus, Lactococcus, Leuconostoc, Pediococcus or Carnobacterium, were studied for growth and siderophore production under controlled iron-starvation conditions. No growth differences were observed in the media either supplemented with or depleted of iron, in agitated (aerobic) or static (microaerophilic) growth conditions, ...
DOI:
10.1007/BF00173337

41. Performance of Single Comb White Leghorn layers fed corn-soybean meal and barley-corn-soybean meal diets supplemented with a direct-fed microbial

Author:
Nahashon, S.N.; Nakaue, H.S.; Snyder, S.P.; Mirosh, L.W.
Source:
Poultry science 1994 v.73 no.11 pp. 1712-1723
ISSN:
0032-5791
Subject:
barley; Lactobacillus; molasses; ileum; feed supplements; histology; corn; nutrient retention; Peyer's patches; egg weight; liveweight gain; probiotics; laying performance; digesta; intestinal mucosa; hens; soybean meal
Abstract:
... An experiment was conducted with Single Comb White Leghorn (SCWL) layers to determine the effect of feeding either corn-soybean meal (C-S) or barley-corn soybean meal (B-C-S) diets with or without condensed cane molasses solubles (CCMS) or with or without CCMS-1,100 mg Lactobacillus (Lacto)/kg (ppm) diet on performance, nutrient retentions, digesta passage rate, and histological changes of the gas ...
DOI:
10.3382/ps.0731712
PubMed:
7862611

42. Production variables and nutrient retention in Single Comb White Leghorn laying pullets fed diets supplemented with direct-fed microbials

Author:
Nahashon, S.N.; Nakaue, H.S.; Mirosh, L.W.
Source:
Poultry science 1994 v.73 no.11 pp. 1699-1711
ISSN:
0032-5791
Subject:
Lactobacillus; dose response; dietary fat; feed supplements; feed conversion; calcium; nutrient retention; eggs; egg weight; liveweight gain; probiotics; laying performance; feed intake; specific gravity; phosphorus; hens; mortality
Abstract:
... Two experiments were carried out for six and seven 28-d periods, respectively, with DeKalb XL Single Comb White Leghorn laying pullets to ascertain the effect of feeding 1,100 mg Lactobacillus (Lacto)/kg diet (ppm) and 2,200 ppm Lacto diets, and the supplementation of these diets with 1 and 3% fat, on layer performance and nitrogen, calcium, and phosphorus retention. The dietary treatments were co ...
DOI:
10.3382/ps.0731699
PubMed:
7862610

43. Strain typing in the genus Lactobacillus

Author:
Dykes, G.A.; Holy, A. von.
Source:
Letters in applied microbiology 1994 v.19 no.2 pp. 63-66
ISSN:
0266-8254
Subject:
Lactobacillus; chemotaxonomy; strain differences; molecular genetics
DOI:
10.1111/j.1472-765X.1994.tb00906.x
PubMed:
7765222

44. Taxonomic status of atypical Lactobacillus sake and Lactobacillus curvatus strains associated with vacuum-packaged meat spoilage

Author:
Dykes, G.A.; Von Holy, A.
Source:
Current microbiology 1994 v.28 no.4 pp. 197-200
ISSN:
0343-8651
Subject:
Lactobacillus; sausages; vacuum packaging; food spoilage; chemotaxonomy; DNA; strains; phenotype
Abstract:
... The taxonomic status of nine typical and atypical Lactobacillus sake and Lactobacillus curvatus strains associated with vacuum-packaged meat spoilage was investigated by DNA-DNA homology and compared with four alternative identification methods. Phenotype-based identification methods as well as 23S rRNA targeted probes produced ambiguous results in the case of atypical strains. DNA-DNA hybridizati ...
DOI:
10.1007/BF01575961

45. The effect of oxygen concentration on changes in the microbial population, temperature and dry-matter content in grass silage

Author:
Williams, A.G.; Lowe, J.F.; Rees, D.V.H.
Source:
Grass and forage science 1994 v.49 no.2 pp. 183-191
ISSN:
0142-5242
Subject:
mathematical models; Lactobacillus; deterioration; yeasts; grass silage; silage fermentation; population density; Streptococcus; oxygen; Lolium
DOI:
10.1111/j.1365-2494.1994.tb01991.x

46. Advantages of sucrose-dependent extracellular polysaccharide production to lactic acid bacteria in sucrose-rich environments

Author:
Dykes, G.A.; Geornaras, I.; Von Holy, A.
Source:
Letters in applied microbiology 1995 v.21 no.5 pp. 327-329
ISSN:
0266-8254
Subject:
Lactobacillus; polysaccharides; carbohydrate metabolism; sucrose; nutrient availability; bacteriophages; adhesion; stainless steel; surfaces
DOI:
10.1111/j.1472-765X.1995.tb01071.x

47. Development of RAPD protocol for typing of strains of lactic acid bacteria and enterococci

Author:
Cocconcelli, P.S.; Porro, D.; Galandini, S.; Senini, L.
Source:
Letters in applied microbiology 1995 v.21 no.6 pp. 376-379
ISSN:
0266-8254
Subject:
Lactobacillus; Enterococcus faecalis; Enterococcus faecium; Streptococcus thermophilus; lactic acid bacteria; DNA fingerprinting; genetic markers; strains; cultured product starters; corn silage; random amplified polymorphic DNA technique; silage fermentation
DOI:
10.1111/j.1472-765X.1995.tb01085.x
PubMed:
8554764

48. Direct fermentation of starch to L-(+)-lactic acid using Lactobacillus amylophilus

Author:
Yumoto, I.; Ikeda, K.
Source:
Biotechnology letters 1995 v.17 no.5 pp. 543-546
ISSN:
0141-5492
Subject:
Lactobacillus; starch; lactic acid; fermentation; pH; temperature; production costs
Abstract:
... Fermentation of L-(+)-lactic acid from soluble starch by Lactobacillus amylophilus was studied. The bacterium produced about 30 g of L-(+)-lactic acid from 50 g of soluble starch when the pH of the culture was ranging from pH 5 to pH 6.8 at 28 degrees C. 53.4 g of L-(+)-lactic acid was produced when 100 g of starch was added in the medium. The fermentation procedures will reduce the cost of comple ...
DOI:
10.1007/BF00132025

49. Effect of direct-fed microorganisms on broiler growth performance and litter ammonia level

Author:
Chiang, S.H.; Hsieh, W.M.
ISSN:
1976-5517
Subject:
broiler chickens; ammonia; Lactobacillus; feed conversion; Bacillus (bacteria); poultry manure; liveweight gain; probiotics; abdominal fat; Streptococcus; excreta
DOI:
10.5713/ajas.1995.159

50. Evaluation of amino acids, fatty acids, protein, fat, and ash in poultry carcasses fermented with Lactobacillus bacteria

Author:
Sander, J.E.; Cai, T.; Barnhart, H.M. Jr.
Source:
Journal of agricultural and food chemistry 1995 v.43 no.3 pp. 791-794
ISSN:
0021-8561
Subject:
fatty acids; fermentation; Lactobacillus; carcass disposal; silage; amino acids; seasonal variation; proximate composition; temperature; protein content; poultry
Abstract:
... Laboratory studies determined the effect of bacterial fermentation variables on pH, ammonia nitrogen, moisture, protein, fat, and ash in poultry carcasses before and after fermentation with dried whey and cornmeal. Field-produced silage was collected throughout the year to determine the effect of seasonal temperature variation. Amino acid profiles changed little during the 10-week fermentation per ...
DOI:
10.1021/jf00051a043