Results 81 to 90 of about 52,679 (291)
Environmental Microbiology Reports, Volume 18, Issue 1, February 2026.Plant‐based fermentation matrices significantly influence microbial diversity and species‐specific proteomic adaptations. The integration of MALDI‐TOF MS and 16S rRNA sequencing with physicochemical analyses allowed for a better understanding of the impact of specific fermentation products on differences in microbial diversity and spectral protein ...
Agnieszka Ludwiczak +8 more
wiley +1 more source
Nosocomial Leuconostoc Pseudomesenteroides Meningitis:A Case Report and Review of the Literature
Balkan Medical Journal, 2011 Leuconostoc spp, a member of the Streptococci family, was found to cause infection in humans in 1985. These infections have been reported in patients who had received vancomycin to treat their underlying diseases.
Özlem Taşkapılıoğlu +3 more
doaj
Bactéries lactiques du lait de chamelle d'Algérie: mise en évidence de souches de Lactococcus résistantes au sel [PDF]
Tropicultura, 2006 Lactic Acid Bacteria of Camel Milk: Presence of Salt Resistant Strains of Lactococcus. Different lactic acid bacteria were isolated from raw camel milk; respectively Lactococcus, Leuconostoc and Lactobacillus strains.
Karam, HZ., Karam, NE.
doaj
Purine and pyrimidine bases as growth substances for lactic acid bacteria [PDF]
, 1941 In 1936 Richardson (1) showed that uracil was essential for the anaerobic growth of Staphylococcus aureus, but not for aerobic growth of the same organism.
Mitchell, Herschel K., Snell, Esmond E.
core
Bacteriocins: Novel Solutions to Age Old Spore-Related Problems? [PDF]
, 2016 peer-reviewedBacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food grade lactic acid bacteria (LAB).
Cotter, Paul D. +5 more
core +1 more source
Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.The fermented food intake questionnaire (FFIQ), developed to assess habitual intake in adults aged 18–60 years, was validated against six 24‐h dietary recalls. The FFIQ showed reasonable validity and repeatability for total fermented food intake as well as for most individual foods and food categories.
Aimone Ferri +7 more
wiley +1 more source
Food Frontiers, Volume 7, Issue 1, January 2026.ABSTRACT Kefir and koumiss are both traditional alcoholic fermented milk drinks made from the fermentation of various probiotics and yeasts. The complex microbial composition of kefir and koumiss has hindered the expansion of their consumption in global markets.
Zhenyi Qiao +9 more
wiley +1 more source
Vancomycin-Resistant Streptococci or Leuconostoc sp [PDF]
Antimicrobial Agents and Chemotherapy, 1985 Two strains of gram-positive cocci highly resistant to vancomycin (MICs of 512 and 1,024 micrograms/ml) were isolated from blood cultures in two compromised patients. These organisms were identified as Leuconostoc spp. Leuconostoc spp. are gram-positive cocci found in vegetables and dairy products; they had not been isolated previously from clinical ...
A, Buu-Hoï, C, Branger, J F, Acar
openaire +2 more sources
Natural Lactic Acid Bacteria Population and Silage Fermentation of Whole-crop Wheat [PDF]
Asian-Australasian Journal of Animal Sciences, 2015 Winter wheat is a suitable crop to be ensiled for animal feed and China has the largest planting area of this crop in the world. During the ensiling process, lactic acid bacteria (LAB) play the most important role in the fermentation. We investigated the
Kuikui Ni +3 more
doaj +1 more source
Letters in Applied Microbiology, 2018 High molar mass exopolysaccharides (EPS) produced from sucrose by lactic acid bacteria (LAB) are of great interest as natural additives to use in foods, medical and pharmaceutical industry.
M. Domingos-Lopes +4 more
semanticscholar +1 more source