Results 21 to 30 of about 45,638 (263)

Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures

Revista do Instituto de Latícinios Cândido Tostes, 2019
Sheep milk has different physicochemical properties, which means that its derived products have a high added value. Part of these properties is conferred by lactic bacteria which play important activities in the raw milk.
Maria Rita Souto Dias, Andressa Fusieger, Amanda de Souza Motta   +2 more
doaj   +1 more source

Effect of Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system

Czech Journal of Food Sciences, 2009
The work was aimed at the growth suppression of cultured listerias strains by cultured lactococci strains or commercial mesophilic cheese cultures during common cultivations in the model UHT milk system (0.5% w/w of milk fat content) at 30°C during 18 h ...
Eva ŠVIRÁKOVÁ, Ivana SLOŽILOVÁ, Petr TICHOVSKÝ, Milada Plocková   +3 more
doaj   +1 more source

Heme and menaquinone induced electron transport in lactic acid bacteria [PDF]

, 2009
Background For some lactic acid bacteria higher biomass production as a result of aerobic respiration has been reported upon supplementation with heme and menaquinone.
Vos, W.M., de, Santos Filipe, van Riel Jan, Hugenholtz Jeroen, Riel, J., van, van Riel, J., Smit, B., Brooijmans Rob, Smit Bart, Brooijmans, R.J.W., Hugenholtz, J., de Vos Willem M, Santos, F., dos, dos Santos, F., de Vos, W.M.   +14 more
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A Virulent Phage Infecting Lactococcus garvieae, with Homology to Lactococcus lactis Phages [PDF]

Applied and Environmental Microbiology, 2015
ABSTRACT A new virulent phage belonging to the Siphoviridae family and able to infect Lactococcus garvieae strains was isolated from compost soil. Phage GE1 has a prolate capsid (56 by 38 nm) and a long noncontractile tail (123 nm).
G. Eraclio, D. M. Tremblay, A. Lacelle Côté, S. J. Labrie, M.G. Fortina, S. Moineau   +5 more
openaire   +3 more sources

Lactococcus Species Central Line-Associated Bloodstream Infection in Pediatrics: A Case Series

Frontiers in Medicine, 2022
Lactococcus spp. is typically thought to be of low virulence and seldom considered pathogenic. Few cases of significant infections in children have been reported, all outside of the United States.
Sarah E. Firmani, Sarah E. Firmani, Holly D. Maples, Holly D. Maples, Archana Balamohan, Archana Balamohan   +5 more
doaj   +1 more source

Meningitis caused by Lactococcus garvieae [PDF]

Medical Journal Armed Forces India, 2017
Maj Kundan Tandel*, Maj Puneet Bhatt, Col Praveer Ranjan, Col K.R. Rathi Graded Specialist (Microbiology), DRDE, Gwalior, India Graded Specialist (Microbiology), Command Hospital (Southern Command), Pune 411040, India Senior Advisor (Pathology), Command Hospital (Southern Command), Pune 411040, India Senior Advisor (Path & Neuropath), Command Hospital (
Kundan, Tandel, Puneet, Bhatt, Praveer, Ranjan, K R, Rathi   +3 more
openaire   +2 more sources

Adaptative Potential of the Lactococcus Lactis IL594 Strain Encoded in Its 7 Plasmids [PDF]

, 2011
The extrachromosomal gene pool plays a significant role both in evolution and in the environmental adaptation of bacteria. The L. lactis subsp. lactis IL594 strain contains seven plasmids, named pIL1 to pIL7, and is the parental strain of the plasmid ...
Roman K Górecki, Marcin Grynberg, Górecki Roman K., Grynberg Marcin, Koryszewska-Bagińska, Anna, Marcin Gołębiewski, Jacek K Bardowski, Roman K. Górecki, Grynberg, Marcin, Gołębiewski, Marcin, Żylińska Joanna, Żylińska, Joanna, Górecki, Roman Krzysztof, Bardowski Jacek K., Anna Koryszewska-Bagińska, Bardowski, Jacek K., Joanna Żylińska, Jacek K. Bardowski, Gołębiewski Marcin, Koryszewska-Bagińska Anna   +19 more
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Microbial interactions shape cheese flavour formation

Nature Communications, 2023
Cheese fermentation and flavour formation are the result of complex biochemical reactions driven by the activity of multiple microorganisms. Here, we studied the roles of microbial interactions in flavour formation in a year-long Cheddar cheese making ...
Chrats Melkonian, Francisco Zorrilla, Inge Kjærbølling, Sonja Blasche, Daniel Machado, Mette Junge, Kim Ib Sørensen, Lene Tranberg Andersen, Kiran R. Patil, Ahmad A. Zeidan   +9 more
doaj   +1 more source

Quorum sensing-controlled gene expression in lactic acid bacteria [PDF]

, 1998
Quorum sensing in lactic acid bacteria (LAB) involves peptides that are directly sensed by membrane-located histidine kinases, after which the signal is transmitted to an intracellular response regulator. This regulator in turn activates transcription of
Vos, W.M., de, Willem M de Vos, Kleerebezem, M., de Ruyter, P.G.G.A., Oscar P Kuipers, Kuipers, Oscar P.; id_orcid, Pascalle G.G.A de Ruyter, Kuipers, Oscar P., Ruyter, P.G.G.A., de, Kleerebezem, Michiel, Michiel Kleerebezem, Kuipers, Oscar P.,, Kuipers, O.P., Ruyter, Pascalle G.G.A. de,, Kleerebezem, Michiel,, Vos, Willem M. de, Vos, Willem M. de,, de Vos, W.M., Ruyter, Pascalle G.G.A. de   +18 more
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The physical quality of cream cheese influenced by the addition of encapsulated Lactococcus lactis [PDF]

BIO Web of Conferences, 2023
This study aimed to determine the best treatment of Lactococcus lactis encapsulated with gelatin and Na-Alginat at different concentrations of : T_0 0% had (w/v); T_1 1% had (w/v); T_2 2% had (w/v), and T_3 3% had (w/v).
Mei Figaliah Feronika, Manab Abdul, Eirry Sawitri Manik, Dewi Andriani Ria   +3 more
doaj   +1 more source