Results 51 to 60 of about 54,771 (301)

CHARACTERISTICS, STABILITY AND ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA (Leuconostoc sp) ISOLATED FROM BROILER’S CAECUM DURING STORAGE

Journal of the Indonesian Tropical Animal Agriculture, 2014
Lactic acid bacteria (LAB) is one of the natural microbe which widely used as fermentation agents.The purpose of this study was to examine the characteristics, stability and antimicrobial properties oflactic acid bacteria (Leuconostoc sp) isolated from ...
S. Sumarsih, B. Sulistiyanto, C.I. Sutrisno   +2 more
doaj   +1 more source

Successful treatment of Leuconostoc bacteremia in a neutropenic patient with tigecycline

Infectious Disease Reports, 2012
Leuconostoc lactis is a recognised cause of infection in immunocompromised hosts. It is intrinsically resistant to multiple antibiotics and treatment options may be limited.
Trupti Patel, Aoife Molloy, Robin Smith, Indran Balakrishnan   +3 more
doaj   +1 more source

Fermented beverages with health-promoting potential: Past and future perspectives [PDF]

, 2014
peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D., Hill, Colin, Marsh, Alan J., Ross, R Paul   +3 more
core   +1 more source

Accuracies of Leuconostoc phenotypic identification: a comparison of API systems and conventional phenotypic assays

BMC Infectious Diseases, 2007
Background Commercial diagnostics are commonly used to identify gram-positive bacteria. Errors have been reported mostly at the species level. We have found certain phenotypic criteria used in API systems which significantly misidentify Leuconostoc, an ...
Unhasuta Chudaachhara, Krajiw Sunisa, Chatsuwan Tanittha, Nilgate Sumanee, Kulwichit Wanla, Chongthaleong Anan   +5 more
doaj   +1 more source

Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin

Foods, 2021
Many lactic acid bacteria (LAB) produce metabolites with applications in the food industry, such as dextran-type exopolysaccharides (EPS) and riboflavin (vitamin B2). Here, 72 bacteria were isolated from sourdoughs made by Spanish bread-makers.
María Goretti Llamas-Arriba, Annel M. Hernández-Alcántara, Mari Luz Mohedano, Rosana Chiva, Lorena Celador-Lera, Encarnación Velázquez, Alicia Prieto, María Teresa Dueñas, Mercedes Tamame, Paloma López   +9 more
doaj   +1 more source

CHARACTERISTICS, STABILITY AND ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA (Leuconostoc sp) ISOLATED FROM BROILERS CAECUM DURING STORAGE [PDF]

Journal of the Indonesian Tropical Animal Agriculture, 2012
Lactic acid bacteria (LAB) is one of the natural microbe which widely used as fermentation agents. The purpose of this study was to examine the characteristics, stability and antimicrobial properties of lactic acid bacteria (Leuconostoc sp) isolated ...
S. Sumarsih, B. Sulistiyanto, C. I. Sutrisno   +2 more
doaj  

Acute Endophthalmitis Caused by Leuconostoc spp. following Intravitreal Bevacizumab Injection

Case Reports in Ophthalmology, 2017
We present a case of acute endophthalmitis caused by Leuconostoc spp. following intravitreal bevacizumab injection. An 86-year-old immunocompetent female developed acute endophthalmitis after intravitreal injection of bevacizumab for neovascular age ...
Supreet Singh, Chirag V. Patel, Kamal Kishore   +2 more
doaj   +1 more source

Complete genome sequence of Leuconostoc gelidum subsp. gasicomitatum KG16-1, isolated from vacuum-packaged vegetable sausages [PDF]

, 2016
Leuconostoc gelidum subsp. gasicomitatum is a predominant lactic acid bacterium (LAB) in spoilage microbial communities of different kinds of modified-atmosphere packaged (MAP) food products. So far, only one genome sequence of a poultry-originating type
Andreevskaya, Margarita, Auvinen, Petri, Björkroth, Johanna, Hultman, Jenni, Johansson, Per, Laine, Pia, Paulin, Lars   +6 more
core   +2 more sources

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, EarlyView.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Lysogeny in Leuconostocs

Nihon Chikusan Gakkaiho, 1980
Lactic streptococciおよびlactobacilliの溶原性についていくつかの報告が行われているが,leuconostoc菌種の溶原性についての報告は,著者らが知るかぎりにおいて見い出せない.本報告は,leuconostoc菌種の溶原性の検索を目的としleuconostoc 32菌株をマイトマイシンC処理により,その溶原性の有無を調べた.Leuconostoc菌株の溶原性のマイトマイシンCによる誘発は,その濃度に大きく依存しまたマイトマイシンCに対する感受性は,leuconostoc菌株によってことなった.Leuconostoc菌株を培養し対数期初期にマイトマイシンCを液体培地1ml当り最終濃度0.5μgおよび5.0μg加えて溶原菌株の誘発を行った.Leuconostoc ...
Chirulan SHIN, Yasushi SATO
openaire   +2 more sources