INTRODUCTION We investigated autochthonous canine visceral leishmaniasis (CVL) in the metropolitan region of Vitória (MRV), an area in which a human case was previously reported. METHODS Serological, parasitological, and molecular tests were performed in 201 dogs. RESULTS Twenty-six (13%) and 12 (6%) dogs were identified as positive using in-house enzyme-linked immunosorbent assay (ELISA) a...

Lactobacillus sakei C2, which could produce a bacteriocin with a broad inhibitory spectrum, have been proven to have certain probiotic potential. The practical application of L. sakei C2 as starter culture in the production of fermented sausage was investigated. During the sausage fermentation, L. sakei C2 established its prominent position in the microbial ecosystem, and, over 62.5% and 87.5% ...

Streptococcus thermophilus is a thermophilic lactic acid bacterium used as starter culture for the manufacture of fermented dairy products. For the production of Crescenza and other soft cheeses, Sacco has developed and provides dairies with three different defined blends of S. thermophilus strains. Each blend contains two different S. thermophilus strains. The strains were selected based on th...

The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4 degrees C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrati...

The first autochthonous case of visceral leishmaniasis (VL) in Sri Lanka was reported in 2007 [1], more than a decade after the first report of autochthonous cutaneous leishmaniasis (CL) in 1992 [2]. Since 2007 only three endemic patients with confirmed VL was reported from the country (two from the Anuradhapura district), and the current report is on the third patient (from the Vavuniya distri...

The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented i...

Since cheese is poor in energy for bacterial growth, it believed that non-starter lactic acid bacteria growth and flavour development are supported by the nutrients from lysis of starter culture. This study was performed to investigate dynamics interaction between strains cheese. A culture lysate prepared enzymatic digestion tested as a substrate Lactobacillus sp. strains. The two Lactococcus l...

Optimization of Bacillus subtilis (isolate B246) growth conditions for mass cell production under laboratory conditions was investigated as part of a biological control programme. Aspects such as increasing yield using various starter culture volumes, various media and incubation time and temperatures, were studied. No significant differences between starter culture volumes were found. Potato m...

Cocoa beans fermentation is an important step in the post-harvest processing of cocoa beans. This complex mix culture fermentation produces metabolic products that serve as the precursors for the flavor development process. Modification in the dynamics of microbial population during the fermentation may alter the overall microbial activity and thus may impact the fermentation process. Addition ...