Fifteen years after the initial detection of Rickettsia slovaca in ticks in Portugal, 3 autochthonous cases of R. slovaca infection were diagnosed in humans. All patients had an eschar on the scalp and lymphadenopathy; 2 patients had facial edema. R. slovaca infection was confirmed by serologic testing, culture, and PCR.

The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous has some disadvantages, such as the formation defects in end product due to activities undesirable microorganisms. use starter cultures could be a promising option provide more controlled environment and reduce risk spoilage. Mixed culture (generally selected Lactobacillus strains with or without ...

A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso's primary model and the gamma concept as a secondary model. The optimum values of pH...

in the present work, the effect of milk supplementation on viability of yogurt bacteria (streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (lactobacillus acidophilus and bifidobacteria) was studied during yogurt manufacture and thirty three days storage. incubation time to reach ph value of 4.5 was greatly affected by the addition of casein fract...

We report the draft genome sequence of Lactobacillus fermentum BFE 6620 from fermented cassava used as a potential starter culture for African vegetable fermentation. Sequence analysis showed the assembled genome size to be 1,982,893 bp, encoding a predicted total of 2,003 protein-coding genes, 14 rRNAs, 54 tRNAs, and 3 noncoding RNAs (ncRNAs).

This report describes the draft genome sequence of S. condimenti strain F-2(T) (DSM 11674), a potential starter culture. The genome assembly comprised 2,616,174 bp with 34.6% GC content. To the best of our knowledge, this is the first documentation that reports the whole-genome sequence of S. condimenti.

Sodium bicarbonate and yeast culture effects on ruminal fermentation, intake, and growth were evaluated in young calves. In trail 1, nine ruminally cannulated Holstein calves averaging 12 wk of age were fed control starter (17% CP) or starters containing 3% sodium bicarbonate or .2% yeast (Saccharomyces cerevisiae) culture in a 3 x 3 Latin square. Calves were fed for ad libitum consumption for ...