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Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis

Liis Lutter, Aljona Kuzina, Helena Andreson   +2 more
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Characterization and antimicrobial potential of bacteriocin-producing lactic acid bacteria isolated from the gut of <i>Blattella germanica</i>. [PDF]

Microbiol Spectr
Wei Y, Chen F, Xia W, Song J, Liang J, Yang X.   +5 more
europepmc   +1 more source

Species-level enumeration of low-concentration lactic acid bacteria in breast milk. [PDF]

Food Chem (Oxf)
Sun Y, Li Q, Hu M, Wu Y, Wa Y, Lu H, Jiang S, Wang H, Wei Q, Huang Y, Gu R, Zhang C.   +11 more
europepmc   +1 more source

Whole-genome sequences of fermentative and spoilage-associated lactic acid bacteria, Lysinibacillus capsici and a Serratia marcescens isolated from commercial cucumber fermentations

Clinton A. Page, Sheron Simpson, Cyanna Joseph D’souza, Ilenys M. Pérez‐Díaz, Adam R. Rivers   +4 more
openalex   +1 more source

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Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods

Critical reviews in food science and nutrition, 2022
Fermented foods are important parts of traditional food culture with a long history worldwide. Abundant nutritional materials and open fermentation contribute to the diversity of microorganisms, resulting in unique product quality and flavor. Lactic acid
Yingyu Wang, Chenhao Zhang, Feng-Song Liu, Zhengyu Jin, Xiaole Xia   +4 more
semanticscholar   +1 more source

The genomics of lactic acid bacteria

Trends in Microbiology, 2007
The lactic acid bacteria (LAB) are one of the most industrially important groups of bacteria. These organisms are used in a variety of ways, including food production, health improvement and production of macromolecules, enzymes and metabolites. The genome sequencing of 20 LAB provides an expanded view of their genetic and metabolic capacities and ...
Erika A, Pfeiler, Todd R, Klaenhammer
openaire   +2 more sources

Genetics of Lactic Acid Bacteria

2008
Many meat (or fish) products, obtained by the fermentation of meat originating from various animals by the flora that naturally contaminates it, are part of the human diet since millenaries. Historically, the use of bacteria as starters for the fermentation of meat, to produce dry sausages, was thus performed empirically through the endogenous micro ...
Zagorec, Monique, Anba-Mondoloni, Jamila, Crutz-Le Coq, Anne-Marie, Champomier-Verges, Marie-Christine   +3 more
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Biopreservation by lactic acid bacteria

Antonie van Leeuwenhoek, 1996
Biopreservation refers to extended storage life and enhanced safety of foods using the natural microflora and (or) their antibacterial products. Lactic acid bacteria have a major potential for use in biopreservation because they are safe to consume and during storage they naturally dominate the microflora of many foods. In milk, brined vegetables, many
openaire   +2 more sources