Lactic acid bacteria (LAB) are generally fastidious on artificiall media, but they grow readily in most food substrates and lower the pH rapidly to a point where competing organisms are no longer able to grow. Spontaneous fermentation of food/feed may differ from each other in terms of environmental microbiota and fermentable substrate. Spontaneous fermentation may fail, because it is not possi...

We report the draft genome sequence of Lactococcus lactis subsp. lactis bv. diacetylactis CRL264, a natural strain isolated from artisanal cheese from northwest Argentina. L. lactis subsp. lactis bv. diacetylactis is one of the most important microorganisms used as starter culture around the world. The CRL264 strain constitutes a model microorganism in the studies on the generation of aroma com...

Phages infecting lactic acid bacteria have been the focus of significant research attention over the past three decades. Through the isolation and characterization of hundreds of phage isolates, it has been possible to classify phages of the dairy starter and adjunct bacteria Lactococus lactis, Streptococcus thermophilus, Leuconostoc spp., and Lactobacillus spp. Among these, phages of L. lactis...

Lactic acid bacteria (LAB) are a group of Gram-positive, non-sporulating, low-GC-content bacteria that comprise 11 bacterial genera, such as Lactococcus, Lactobacillus, Leuconostoc, Streptococcus and others (Stiles & Holzapfel, 1997). LAB have a generally regarded as safe (GRAS) Food and Drug Administration (FDA) status, and some strains of different LAB species exhibit also probiotic propertie...

This literature review aimed to collect investigations on the in vivo evidence for bacteria associated with fermented dairy foods behave as probiotics beneficial effects prevention and treatment of various diseases. All main bacterial groups commonly present high numbers milks or cheeses were taken into account, namely starter lactic acid (SLAB) Lactobacillus delbrueckii subsp. bulgaricus lacti...

The use of selected strains lactic acid bacteria is necessary to produce fermented table olives with high hygiene and quality standards at the industrial level. A current tendency fermentation adjuvants (nutrients activators) that can satisfy nutritional needs starter strains. In this study, five experimental protocols, different for nutrient activator presence addition Lactiplantibacillus pent...

Ninety one samples of traditional fermented foods were collected from 20 Ecuadorian provinces. In order to identify strains with potential use as starter cultures in fermented foods, 119 lactic acid bacteria (LAB) strains were isolated and characterized by phenotypic tests and 16S ribosomal DNA (rDNA) sequencing. Forty seven percent of isolates were identified as facultative heterofermentative ...

Lactococcus lactis is a commonly used starter strain that can be converted from a vitamin B2 consumer into a vitamin B2 'factory' by over-expressing its riboflavin biosynthesis genes. The present study was conducted to assess in a rat bioassay the response of riboflavin produced by GM or native lactic acid bacteria (LAB). The riboflavin-producing strains were able to eliminate most physiologica...