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Novel real-time PCR assay for Lactobacillus casei group species using comparative genomics
Food Microbiology, 2020The Lactobacillus casei group, which includes the closely related species L. casei, L. paracasei, L. rhamnosus, and L. chiayiensis, has been under debate regarding its taxonomy because of the difficulty in distinguishing the species from each other. In the present study, we developed a novel real-time PCR assay for distinguishing the L.
Eiseul, Kim +3 more
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Food Research International, 2017
Lactic acid bacteria are commonly used in dairy industries to acidify milk and to enhance the flavour of the end products thanks to their metabolisms. The formation routes of aroma compounds mainly rely on the specific ability of different species and strains to convert precursors derived from carbohydrate and amino acids catabolism.
Bancalari, Elena +7 more
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Lactic acid bacteria are commonly used in dairy industries to acidify milk and to enhance the flavour of the end products thanks to their metabolisms. The formation routes of aroma compounds mainly rely on the specific ability of different species and strains to convert precursors derived from carbohydrate and amino acids catabolism.
Bancalari, Elena +7 more
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Diversity and evolution of Lactobacillus casei group isolated from fermented dairy products in Tibet
Archives of Microbiology, 2018Bacteria in Lactobacillus casei group, including Lactobacillus casei (L. casei), Lactobacillus paracasei (L. paracasei), and Lactobacillus rhamnosus (L. rhamnosus) are important lactic acid bacteria in the production of fermented dairy products and are faced with the controversial nomenclatural status due to their close phylogenetic similarity.
Jing, Feng +10 more
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Journal of Virological Methods, 2017
Lysogeny is widespread among Lactobacillus strains of the casei group (L. casei, L. paracasei and L. rhamnosus), and prophages account for most strain-specific DNA. Numerous PCR based methods have been developed to detect free phages of lactic acid bacteria, but they do not take in consideration prophages.
Zaburlin, Delfina +2 more
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Lysogeny is widespread among Lactobacillus strains of the casei group (L. casei, L. paracasei and L. rhamnosus), and prophages account for most strain-specific DNA. Numerous PCR based methods have been developed to detect free phages of lactic acid bacteria, but they do not take in consideration prophages.
Zaburlin, Delfina +2 more
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Ribotyping ofLactobacillus casei group strains isolated from dairy products
Folia Microbiologica, 2005A series of lactobacilli isolated from dairy products were characterized using biotyping and ribotyping with EcoRI and HindIII restriction enzymes. Biotyping assigned 14 strains as Lactobacillus casei, 6 strains as Lactobacillus paracasei subsp. paracasei and 12 as Lactobacillus rhamnosus.
P, Svec, V, Dráb, I, Sedlácek
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Production and Characterization of Peptidases of Lactobacillus Casei Group
Canadian Institute of Food Science and Technology Journal, 1988G. Arora, B.H. Lee
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New findings on the adaptation of Lactobacillus casei group to cheese environment
2017Cheese represents a very complex environment, where the components initially present in milk are modified by technological processing, which lead to substantial changes in the biochemical properties of the initial matrix, and directs the development of the microbiota.
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Production and Characterization of Esterases and Lipases of Lactobacillus Casei Group
Canadian Institute of Food Science and Technology Journal, 1988S.Y. Lee, B.H. Lee, S. Kermasha
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