The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantificatio...

Derivatives of a cryptic plasmid from Lactobacillus curvatus showed temperature-sensitive replication in thermophilic lactobacilli. The thermosensitive replicon was used to construct the new delivery vector pTN1, which allows site-specific replacement of chromosomal DNA sequences. pTN1 carries an erythromycin resistance marker suitable for selection of single-copy integrants and replicates read...

Curvacin A, a type of bacteriocin produced by Lactobacillus curvatus LC05 has large spectrum of inhibition against human pathogenic, food spoilage microorganisms and many strains of Lactobacillus were isolated as a test organisms. The Curvacin A inhibited Enterococcus faecalis EF1 Escherichia coli NCTC 10418 but did not inhibit Candida albicans ATCC 10321. The antibacterial activity of the stra...

Most European fermented dry sausages still follow the traditional procedures in which fermentation and ripening depend on the activities of heterogeneous microbial communities, largely dominated by lactic acid bacteria (LAB) whose contribution primarily relies on the production of organic acids and volatile compounds, and coagulase negative cocci (CNC), which are responsible for colour developm...

Probiotic strains require investigation to obtain functional products and to satisfy the increasing market demand for probiotics. Traditional fermented yak milk is a potential source of probiotic Lactobacillus strains. Lactobacillus isolates were identified on the basis of their physiological and biochemical characteristics and their probiotic properties were evaluated, including acidifying and...

A total of 296 lactic acid bacteria (LAB) isolated from spoiled, vacuum-packaged 'gravad' rainbow trout stored at 3 and 8 degrees C were characterised and identified using a molecular approach. The isolates were initially grouped according to their HindIII restriction endonuclease profiles and further identified to species level using an rRNA gene restriction pattern (ribotype) identification d...