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The spxB gene as a target to identify Lactobacillus casei group species in cheese
Food Microbiology, 2016This study focused on the spxB gene, which encodes for pyruvate oxidase. The presence of spxB in the genome and its transcription could be a way to produce energy and allow bacterial growth during carbohydrate starvation. In addition, the activity of pyruvate oxidase, which produces hydrogen peroxide, could be a mechanism for interspecies competition ...
Maria Luisa Savo Sardaro +5 more
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Antonie van Leeuwenhoek, 2010
It is hard to accurately identify specific species of the Lactobacillus casei group using phenotypic techniques alone. Some strains of this species group are considered to be probiotic and are widely applied in the food industry. In this study, we compared the use of two phylogenetic markers, the 16S rRNA and dnaK genes, for species discrimination of ...
Chien-Hsun, Huang, Fwu-Ling, Lee
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It is hard to accurately identify specific species of the Lactobacillus casei group using phenotypic techniques alone. Some strains of this species group are considered to be probiotic and are widely applied in the food industry. In this study, we compared the use of two phylogenetic markers, the 16S rRNA and dnaK genes, for species discrimination of ...
Chien-Hsun, Huang, Fwu-Ling, Lee
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Investigation of acid tolerance attribute of various Lactobacillus casei group strains
Indian Journal of Animal Research, 2016Lactobacillus casei group is commonly used as probiotics. Various factors affect their viability in gastrointestinal tract. Twenty two strains of Lactobacillus casei group, were assessed for acid tolerance attribute. ASCC 292 showed the highest viability at pH 1.5. Fifteen remaining strains have shown no activity after 1 h.
Suman Kandola*1 +4 more
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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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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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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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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.
Elena Bancalari +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.
Elena Bancalari +7 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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