The lactic acid bacterium Leuconostoc pseudomesenteroides can be found in mesophilic cheese starters, where it produces aromatic compounds from, e.g., citrate. Here, we present the draft genome sequences of two L. pseudomesenteroides strains isolated from traditional Danish cheese starters.

background and objective: semi-dry fermented sausages were manufactured from beef meat in three types: without starter culture (control), inoculated with lactobacillus casei and inoculated with lactobacillus paracasei. probiotic fermented sausages are safe and healthy meat products, which receive high commercial interest and growing market shares. material and methods: the physico–chemical char...

The usual way of preparing rice is boiling, thermal process that gives it a lower digestibility as compared to instantiation, extrusion or expandation. Having in view this fact, the possibility to biotechnologically improve the boiled rice digestibility was investigated in a laboratory study. In this respect, boiled rice was solid state fermented using a strain of Saccharomycopsis fibuligera, a...

Cashew nut (Anacardium occidental) milk was included as a functional ingredient in soybean (Glycine max L.) at 20/80% and fermented comparatively to commercial yogurt starters by two strains TC6 A4 (recently isolated from Ivorian highly flavored neglected traditional staple foods (beer garlic)) identified Weissella paramesenteroides Enterococcus faecalis, after the screening of their probiotic,...

Indonesia is the largest archipelago blessed with one of the richest mega-biodiversities and also home to one of the most diverse cuisines and traditional fermented foods. There are 3 types of traditional dairy foods, namely the butter-like product minyak samin; yogurt-like product dadih; and cheese-like products dali or bagot in horbo, dangke, litsusu, and cologanti, which reflect the culture ...

S Tuesday, July 27, 2004 POSTER PRESENTATIONS * Author Presenting Paper Contemporary and Emerging Issues T1 Effect of inulin on the microflora of an ABTtype fermented milk during refrigerated storage. L. Varga*, B. Gyenis, N. Molnár, and J. Szigeti, Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, Mosonmagyaróvár, Hungary. The purpose of this res...

Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout...

Bacillus paralicheniformis 14DA11, exhibiting resistance to clindamycin and erythromycin, was isolated from a Korean fermented soybean food product. The complete genome of strain 14DA11 includes genes that potentially contribute to the antibiotic resistance.