UNLABELLED A method is described for growth of a Lactobacillus plantarum starter culture in jars of commercially available pasteurized fresh-pack kosher dill cucumbers so that jars can be used to inoculate commercial scale cucumber fermentation tanks. A procedure is also described to transfer lactic acid bacteria from frozen storage in MRS broth into cucumber juice and commercial jars of kosher...

One exciting area that has emerged through genetic analysis of the lactococci is the definition and practical application of gene systems that provide phage resistance to these industrially important bacteria. Naturally occurring phage-insensitive strains have been characterized and found to harbour multiple defence systems which can act at different points of the lytic cycle to prevent the suc...

To develop a probiotic dietary adjunct, soymilk fermented with various combinations of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus acidophilus) and bifidobacteria (Bifidobacterium longum and Bifidobacterium infantis) was subjected to freeze-drying and spray-drying. Survival of the starter organisms during the drying process, subsequent rehydration at different temperature...

it is known that native oil-degrading microorganisms are ubiquitous. they can be isolated from contaminated soils. in this study, biodegradation experiments were carried out to evaluate the efficiency of pollutant removal by adding the selected microorganisms. five mixed cultures and 3 single bacteria strains, pseudomonas sp., arthrobacter sp. and mycobacterium sp. were isolated from hydrocarbo...

Intermediates of production of two batches of traditional mozzarella cheese were analyzed by culture-independent pyrosequencing. The quantitative distribution of taxa within the samples suggested that thermophilic lactic acid bacteria from the natural starter were mainly responsible for the fermentation, while microorganisms found in raw milk did not develop during fermentation.

The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates...

Eight single-strain lactic streptococci, three commercial cheese starters, and six lactic acid bacteria isolated from yoghurt were examined for their susceptibility to penicillin, cloxacillin, tetracycline-hydrochloride and streptomycin. The ranges of the antibiotics causing 50% inhibition of the bacteria were (mug/ml): penicillin, 0.009 to 0.20; cloxacillin, 0.24 to 2.50; tetracycline, 0.09 to...

Gluconacetobacter strains are prominent bacteria during traditional vinegar fermentation. Here, we report a draft genome sequence of Gluconacetobacter sp. strain SXCC-1. This strain was isolated from a fermentation starter (Daqu) used for commercial production of Shanxi vinegar, the best-known vinegar of China.

Lactic acid bacteria are a group of gram-positive, non-spore forming, cocci or rods, which produce lactic acid as the major end product during the fermentation of carbohydrates. They consisted of many genus including Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella. Lactic acid bacteria have...

Drought is one of the most important factors that limits N fixation, growth and yield of soybean. 2 The aim of this study was to determine the effects of water stress, starter N application and seed inoculation on yield and yield components of soybean (cv. Williams). The experiment was conducted in 2010 at the Islamshahr town that located in 12 km of South-west of Tehran, the capital of Iran. T...