Because of their inhibitory effects, selected probiotic Lactobacilli may be used as antimicrobial against some hazardous microorganisms responsible for spoilage of fresh minced beef (cattle) minced meat and camel minced meat. Lactic acid bacteria were isolated from camel meat. These included 10 isolates; 1 Lactobacillus fermenti, 4 Lactobacillus plantarum, 4 Lactobacillus pulgaricus, 3 Lactobac...

We describe a multiplex qPCR assay for identification and quantitative assessment of a set of vaginal Lactobacillus species, including L. acidophilus, L. crispatus, L. gasseri, L. helveticus, L. iners, and L. jensenii. The assay extends the previously developed qPCR method for Lactobacillus detection and total quantification based on targeting the rplK gene. Both assays use only single pair of ...

Herein we report the first genome sequence for Lactobacillus florum. L. florum 2F was isolated from Valencia orange leaves and is fructophilic, like other strains of this species. The draft genome of L. florum 2F contains 1,261,842 bp with a G+C content of 41.5% in 46 contigs (≥500 bp).

BACKGROUND Recent studies have shown an association between weight change and the makeup of the intestinal microbiota in humans. Specifically, Lactobacillus, a part of the entire gastrointestinal tract's microbiota, has been shown to contribute to weight regulation. AIM We examined the association between the level of oral Lactobacillus and the subsequent 6-year weight change in a healthy pop...

Thirty-five isolates from pig feces were identified as Lactobacillus reuteri (12 strains), Lactobacillus mucosae (7), Lactobacillus plantarum (6), Lactobacillus kitasatonis (3), Lactobacillus rossiae (2), Lactobacillus ultunensis (2), Lactobacillus crispatus (2), and Lactobacillus intestinalis (1) by partial sequence analysis of the 16S rRNA. All isolates were detected at 8-9 log CFU g(-1). Pre...

The objective of this study ware to investigate the effects of different doses of Origanum vulgare on the growth of Lactobacillus casei and Lactobacillus paracasei (separated from Iranian dairy products) in milk produced at one step. The product was then examined in terms of pH, acidity and microbe counting during incubator setting period. In the milk samples with Lactobacillus casei, the contr...

The objective of this study ware to investigate the effects of different doses of Origanum vulgare on the growth of Lactobacillus casei and Lactobacillus paracasei (separated from Iranian dairy products) in milk produced at one step. The product was then examined in terms of pH, acidity and microbe counting during incubator setting period. In the milk samples with Lactobacillus casei, the contr...